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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmu Sosial dan Humaniora Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian The Journal of Educational Development VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro JURNAL PENDIDIKAN TAMBUSAI Mimbar Ilmu International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jurnal Sains Boga Mechanical Engineering for Society and Industry Cakrawala: Jurnal Pendidikan Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan
Anni Faridah
Universitas Negeri Padang
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PENGARUH KADAR GULA TERHADAP KUALITAS PERMEN JELI BELIMBING WULUH Merta, Cindy Rahayu; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was based on the lack of wuluh star fruit utilization, whereas wuluh star fruit has good nutritional value for health. This study aimed to analyzed the effect of sugar content as much as 450 gr, 500 gr, 550 gr and 600 gr to the quality of shape X4 (600 gr), color X4 (600 gr), smell X4 (600 gr), texture X1 (450 gr) and flavor X4 (600 gr) on candy wuluh star fruit. Types of pure experimental research with complete randomized design methods of three repetitions. The research variables included the independent variable (X) that wasthe influence of sugar. The dependent variable (Y) was the quality (shape, color, smell, texture and flavor) candy wuluh star fruit. The data that have been obtained was tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. Based on the results of the study showed that overall the best value was in the influence of sugar content as much as 600 gr (X4).Keywords: Sugar, Candy Jelly, Wuluh Star fruit, Quality
PENGARUH SUBSTITUSI SARI DAUN SIRSAK TERHADAP KUALITAS ES KRIM Putri, Suki Ayu; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was based on the number of people who do not know and do not like soursop leaf juice. Though the nutrients contained in it is very good for the body. This study aims to analyze the effect of soursop leaf substitution of 0%, 25%, 50%, 75% on ice cream quality (color, aroma, texture, and taste). The types of studies conducted by the method of pure experimentation RAL. Variables used are variable X (soursop leaf substitution) and Variable Y (ice cream quality). The data used was obtained directly from a 30 person semi trained panelists. The data analysis technique is ANAVA, if different real continued with test Duncan. The results showed that was an influence of soursop leaf substitution on green color quality, aroma of milk, sweet taste and hedonic aroma of milk, soft texture and sweet taste of ice cream. The quality of soft texture and color hedonic there is no real effect. Best quality ice cream using soursop leaves as much as 25% (X1).Keywords: Ice Cream, Soursop, and Quality
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KERUPUK SALA LAUAK Melly, Melly; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study is based on the lack of saltwater consumption in innovating food, whereas many salted fish have nutritional content including protein, energy, and calcium. This study aims to analyze the effect of processing techniques on color quality, aroma, taste, and texture on cracker Sala Lauak. This research is experiment using quantitative approach, object in this research is cracker Sala Lauak by using different processing technique. Technique of collecting data using questionnaires and then crackers sala side dish on top of 30 panelists then in analysis using Duncan test. The result of this research is the influence of the dough which is directly fried, dried oven then fried and dried with the sun then fried to the form of Sala Lauak cracker produced, has the effect of dough which is directly fried, oven dried and then dried with the sun then fried on the color of cracker Sala Lauak which is produced, there is the influence of dough that is directly fried, oven dried and then fried and dried with the sun and then fried to the aroma of Sala Lauak crackers produced, there is the influence of the dough directly fried, oven dried and then dried with the sun then fried to taste crackers Sala Lauak which resulted there is the influence of dough that directly fried, oven dried and then fried and dried with the sun and then fried to the texture of crackers Sala Lauak produced.
PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP KUALITAS ES KRIM Kurniawan, Erik; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The use of purple sweet potato in food processing is an attempt to diversify the food, one of which is in the processing of ice cream. This study aimed to analyze the effect of different composition of purple sweet potato as much as 15%, 20%, and 25%, the quality of the ice cream. This research was an experiment using a completely randomized design with three replications by 30 panelis. The results of the hypothesis test showed influence on the level of the commission of the third. The quality level of the test was a better color on the addition of 25%, better flavor, namely the addition of 15%, better texture, namely the addition of 15% and a better sense that the addition of 15%. Hedonic test quality better color namely the addition of 25%, better flavor is the addition of 15%, better texture, namely the addition of 15% and a better sense that the addition of 15%. Keywords : Quality Ice cream, Sweet Potato purple.
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS PERMEN JELI Zuhri, Rezmia; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was based on the utilization of sargassum sp. Sargassumsp is still a wastealong the edge of Nirwana beach. This study aimed to analyze the effect of substitution ofsargassumsp extract as much as 20%, 30%, and 40% to the quality of jellycandy in terms ofshape, color, smell, texture and taste. This research type was true experiment with doublerandom method. Types of data were primary data sourced from 30 panelists by filling theorganoleptic test format to the sample. The data were analyzed by Variant Analysis ifFcount>Ftableandwas continued by Duncan test. The results showedthat the amount ofbrown seaweed extract use affected the quality of the clear brown color, the smell of brownseaweed, and chewy texture. Overall,the highest scores were shape (rectangle) 3.62 (30%),shape (tidy) 3,59 (40%), shape (match) 3.64 (30% and 40%), color (brownish nodes ) 3.78(40%), color (white) 3.12 (20%, 30% and 40%), smell (sugar) 3,50 (20%), smell (brownseaweed) 1,81 (40 %), Texture (chewy) 3.58 (40%), and flavor (sweet) 3.31 (20%). The bestquality result of brown seaweed extract was 40%.Keywords: Sargassumsp, Jelly Candy, Quality.
ANALISIS KUALITAS SALA UDANG REBON Ramadhani, Sri Retno; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Improved quality of sala lauak that can be done is by varying flavors, one of which uses rebon. This study aimed to analyze the effect of using rebon as much as 0 g, 40 g, 60 g, 80 g and 100 g of the quality of shape, color, aroma, texture and flavor to the sala rebon generated. This study belongs to the kind of pure experiment (true experiment) with a completely randomized design method. The research was carried out in the workshop Catering Department of IKK, FPP, UNP. The data used is primary data which can be directly from the 30 panelists by filling out a questionnaire. The data has been obtained and tabulated in tables and do Variant Analysis (ANOVA), if different from the real continued with Duncan test. Results of data analysis obtained the highest score overall achievement is the quality of shape (rounded) 4.29 (X0), the quality of the form (uniform) 4.08 (X1), color quality (tawny) 4.00 (X4), the quality of the scent ( rebon) 4.20 (X4), the quality of the texture (hollow) 4.11 (X0), the quality of taste (savory) 4.20 (X4) and the taste quality (rebon) 4.67 (X4).
PENGARUH SUBSTITUSI TEPUNG LABU KUNING TERHADAP KUALITAS MI BASAH OVIYANTI, LINA; Faridah, Anni; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The use ofpumpkinflourasafoodingredientinfooddiversification, as onealternative towheat.This study aimedtoanalyzethe effect of differentcomposition ofpumpkinflouras much as0%, 40%, 50% and60% of the quality oftexture, color, aromaandtaste ofwet noodles. This research is anexperimentusinga completely randomized designwiththreereplications,the number ofpanelists30 people. The results showedthat thesubstitution of40% showsthe results ofthe best views oftexture, color, aromaandflavor. Keywords: Pumpkin, Wet Noodle, Quality, Substitution
PENGARUH TEKNIK MENGADUK ADONAN TERHADAP KUALITAS ROTI TAWAR AD, Orin; Elida, Elida; Faridah, Anni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to analyze the influence of dough mixing techniques on thequality of fresh bread which includes external quality and internal quality. Thistype of research is a true experiment conducted in August 2016 and located in theCulinary workshop. Types of data are primary data sourced from 5 expertpanelists by answering the organoleptic test format. Data were analyzed by usingindependent sample t test. The results showed that there were significant effects ofboth techniques, on the external quality of bread (volume, neat shape, rectangularshape 8 cmx 10 cm, and color), t count> t table. It means Ha accepted and on theinternal quality of fresh bread (texture, aroma, and taste) t arithmetic> t table.The best results based on the organoleptic test are found in X2 manual stirringtechnique because t count> t table (2.357, 2.546, 2.530, 3.286, 3, 536, 2. 887,3.647, 3.780, 4.333, 2.846, 2.357, 2.667> 2.30 ).Keywords: Mixing Technique, Quality, Fresh Bread
ANALISIS KUALITAS KERUPUK KULIT UDANG Dinda, Viola Karina; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to analyze the influence of the quality of the use of shrimp skin as much as 55%, 70%, 85% and 100% of the quality cracker in terms of quality of form, color, aroma, texture, and taste. This type of research purely experiments (true experimental) using the method of complete random design of one factor, namely the use of shrimp skin three times iteration. The type of the data being used is the primary and secondary data sourced from 30 panelists who gave the answer of question form (format organoleptic). The data already acquired later in the tabulated in the form of tables and done the analysis Variant (ANAVA). If different real continued with test Duncan. Results of the research showed there were significant effects on quality of skin shrimp crackers on the quality of the color beige brownish and savory. While the quality of the form (uniform and neat), scent and texture of crunchy had no effect on quality of skin cracker shrimp. Best is present on the percentage of use of shrimp skin as much as 100%.Keywords: Shrimp Skin, Crackers, Quality
FAKTOR-FAKTOR YANG MEMPENGARUHI IBU RUMAH TANGGA MENGGUNAKAN BAHAN TAMBAHAN PANGAN (BTP) SINTETIS Oktavia, Putri Darma; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was aimed to describe factors which was affecting housewives to use synthetic food additives in terms of the internal factor were knowledge and external factor socialization media. This was a descriptive research, the population was housewives at Jati, Padang, West Sumatera which was 2.762 people and Base on that population was 97 housewives were choosen responden. Technique of data collecting was done by using a questionnaire based on Gutman’s scale. Furthermore, the data was analyzed through descriptive analysis. The result of the research on the factors affected housewives for using the synthetic food additives showed that internal factors such as knowledge of housewives about synthetic food additives was low which was 84 people with the percentage 86.6%. External factor of media sosialization affected housewives for using synthetic food additives was high which was 50 people with the percentage 51.55%.Keyword: synthetic food additives, Housewife
Co-Authors Abdul Razak AD, Orin Ade Irferamuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Fattaah, Miftah Alersa1,, Firna Agus Ambiyar, Ambiyar Ananda, Annisa Tria Andini, Nurul Anggraini, Ezi Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Aslim, Fauzyah Asmar Yulastri Astra Prima Budiarti Ayu Citra Ananda Bambang Susilo BAMBANG SUSILO Binoj, Joseph Selvi Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Daimon Syukri Dinda, Viola Karina Dwi, Elfrimo Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Elida Elida Elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilla, F. Faiza, Urizinta Jarianti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fauzi, Rifdahul Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Gusnita, Wiwik Gusri, Serina Halipah, Siti Harahap, Nurhasanah Hasdi Aimon Heru Suryanto Holinesi, Rahmi Idris Indrayeni, Wiwik Insan, Ranggi Rahimul Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Komarudin Komarudin Kumala Dewi, Fitrika Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Mailisa, Ratu Marlis, Merisa Martines, Silvia Maswati Maswati Maulani, Dira Mega Wahyuni Melly, Melly Melpita, Monica Rivany Mentari, Berhias Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Mustika, Sari Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Nur’asila, Nur’asila Nusantara, Fajar Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Prasetyo, Ikhsan Pratama, Muhammad Reihan Pratama, Sandi Fransisco Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Mia Anggelina Putri, Rahmi Dwi Putri, Rani Kurnia Putri, Suki Ayu Putri, Zikra Askia R. Adawiyah Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Ruhul Rosel Safina, Dinara Safitri, Elsa Nur Sagurung, Mariance Dartiani SANDRA, NOVITA Santi, Titen Darlis Sari Mustika Sari Mustika Sari, Havivah Mayang Sari, Wulan Puspita Sefina, Nadia Sepryadi, Tri Septi, Sisi Dwiana SEPTIKA, LIANDA Shinta Widya Ikrar SIMON BAMBANG WIDJANARKO Siregar, Juliana Siska Indah Putri Siska Komala Sari Siska, Indah Amelia sri puji astuti Suprihartini, Dwiyani Susanti, Sri Nugroho syaedah, Nur Syahkira, Syahkira Syahputri, Nia Febi Syahrastani, Syahrastani Syajida, Jihan Syamwil, Syamwil Syarief, Wirnelis Tika Nur Ainy Tresia, Nesya Turrahmi, Vadhila Ulhaq, Ulfieda Anwar Valofi, Nagra Aulia Vitaloka, Yola Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YANTI, RAHMI Yanuhar, Uun Yasmiin, Mita Nafisah Yasmin, Lutfia Yasril Yunus Yetti, Silvia Yovita Sandra Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yulianto, Deri Yuni Ahda Yunianti, Badriyah Maulidya Yunica, Febria Zahara SY, Nurul Muna Zahara, Putri Farisa Zaimel, Yossy zinti, zinti gunari Zuhri, Rezmia Zulni, Pelsi Zakia