Article Per Year (5 Year)
p-Index From 2021 - 2026
8.86
P-Index
This Author published in this journals
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 Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Anni Faridah
Universitas Negeri Padang
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

Published : 160 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 160 Documents
Search

 4   5   6   7   8 
PENGARUH PENAMBAHAN EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS ES KRIM Fitri, Ilsa; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.848 KB)

Abstract

This research was based on the utilization of brown seaweed in food processingdoes not yet exist. Brown seaweed contains a high enough nutrient that is usefulfor thickening and stabilizer. This study aims to analyze the effect of the additionof chocolate seaweed extract as much as 5%; 10% and 15% of the quality of icecream in terms of color, smell, texture and flavor. The type of this study was pureexperiments using a complete randomized design method of one factor, namelythe addition of brown seaweed extract (0%, 5%, 10% and 15%) for threerepetitions. Types of data used are primary data sourced from 30 semi-trainedpanelists who provide answers to the questionnaire (organoleptic test format). Thedata that has been obtained is tabulated and analyzed by variant (ANAVA). Ifdifferent then proceed with Duncan's advanced test. The result of the researchshows that there is significant influence between 0%; 5%; 10% and 15% to thequality of chocolate seaweed ice. It can be concluded that the best percentage isfound in the addition of brown seaweed extract as much as 15% to the quality ofcolor, smell, texture and flavor.Keywords: Seaweed Extract Chocolate, Ice Cream, Quality.
Pengaruh Substitusi Ekstrak Bit Terhadap Kualitas Donat SEPTIKA, LIANDA; Ruaida, Ruaidar; Faridah, Anni
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.088 KB)

Abstract

This research aims to analyze the differences in the form of extract substitutioninfluence bit by looking at the quality of the external volume, color, overall shape,spherical shape, and quality of internal pores of color, texture smooth and soft,delicate aroma of yeast and beets, sweet flavor and beet, then look at the qualityof hedonic. The study was a randomized complete design an experiment usingthree times the replication with the number of panelis 30. Free variables is to seeinfluence of the substitution variable bit, and extract bound to see the quality ofeach charge indicators will. Based on the analysis of the results showed that thequality of category volume expands, the color of the skin and pores of the reddishpink categories, overall shape and central holes a round symmertrical,categorized texture is smooth and creamy, flavorful yeast aroma category and notflavorful beets, sense of categorized sweetnes and does not feel beet. Based ondate from all research significant, Ha which means it is accepted then there is adifference in the quality of such research.Keywords: influence, extract beets, quality doughnuts
PENGARUH PENGGUNAAN KULIT BUAH NAGA MERAH TERHADAP KUALITASKUE LAPIS TAPIOKA Ardilla, Tri; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.661 KB)

Abstract

This study aimed to analyze the effect of red dragon fruit rind use as much as 20%, 35%, and 50% on the quality of shape, color, smell, texture and flavor on tapioca layer cake. This type of research was pure experiment with complete randomized design method.This research was conducted on June in Workshop ofCulinary Art, IKK, FPP, UNP. The independent variable was the red dragon fruit rind and the dependent variable was the quality of the tapioca layer cake.Types of data were primary data sourced from 30 panelists by filling the organoleptic test format against the sample.Data were analyzed with Variant Analysis if Fcount>Ftable continued to Duncan test. The results showed that the amount of red dragon fruit use affected the color quality. While on the form, the smell of texture and taste had no real effect.Overall,the highest achievement scores were neat form 3.59 (50%), matched 3.59 (50%), pink 3.68 (50%), white 3.61 (35% san 50%), smell of dragon fruit rind 1.49 (50%), smell of coconut milk 3.58 (20%), soft texture 3.73 (50%), chewy texture 3.59 (50%), sweet taste 3.96 (35%) and savory taste 3.72 (50%). The best quality of tapioca cake was 50%.Keywords: Dragon fruit rind, Tapioca layer cake, and Quality
3 PENGARUH SUHU OVEN DALAM PEMANGGANGAN TERHADAP KUALITAS KUE SUS Tresia, Nesya; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (996.448 KB)

Abstract

This study aims to analyze the effect of oven temperature (180⁰c, 200⁰c, and 220⁰c) in baking towards soes quality in terms of volume, shape, aroma, texture, and taste. The type of this study was a pure experiment by using a complete randomized design method of three repetitions. Types of data used were primary data which was gathered from 15 panelists who provided answers from questionnaires (organoleptic test format). The data that have been obtained were tabulated and analyzed by variant (ANAVA). If it was different, it was proceeding with Duncan test. The results showed that there was a significant influence on sub-indicator of brownish yellow color quality, fragrant margarine aroma, soft texture, cavity texture. The results of the sub-indicator on the volume, shape, and taste of soes did not have a significant effect on the quality of the soes with different oven temperature. The best result in this study was 180⁰c oven temperature.Keywords: Oven Temperature, Soes, Quality.
1 Penggunaan Bahan Tambahan Pangan Pada Pengolahan Makanan Industri Rumah Tangga Di Kecamatan Payakumbuh Barat Kota Payakumbuh Fadhilla, F.; Faridah, Anni; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.322 KB)

Abstract

This study aimed to describe the use of food additives in the food processing industry in the District of West Payakumbuh, Pespecially for dyes, flavorings, sweeteners and preservatives. This research uses a qualitative approach by using a descriptive method with data collection techniques of observation, interviews and documentation. Then for checking the validity of the data, the researchers did the test of credibility by doing the renewal observations, increased persistence, tringulasi with peers and negative case analysis. The results of the research showed that the entrepreneur using both natural and synthetic food additives. Synthetic food additives types which used are yellow, red and green synthetic dyes, flavoring MSG, and sakarine artificial sweeteners. Processed products of home industry are sanjai balado merah, hijau, karak kaliang, lento, roda gandiang, sanjai lidi, and ganepo. The amount and dosage used are not based on the regulation of Ministry of Health Republic of IndonesiaKeyword: Food Additives, Home Industry, District of West Payakumbuh, Food Processing
PENGARUH PENGGUNAAN BAHAN PEMBENTUK GEL TERHADAP KUALITAS PERMEN JELI KULIT BUAH NAGA MERAH (Hylocereus polyrhizhus) AFRENGTY, TRI AYU; Yusuf, Liswarti; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Glucomannan and CMC are gelling material whice is expected to replace gelatin. The safety and halal of Gelatin is it still doubt because it is much imported from outside. Red dragon fruit peel can be used as natural dyes to jelly candy. This study aims to analyze the quality (texture, color, shape, aroma, flavor) jelly candy red dragon fruit peel by using gelling materia, that are glucomannan and CMC. The type of this research is experimental by using a completely randomized design of three time exsperiments with the number 30 panelists. The result of Hypothesis test indicate that there is an influence of the using gelatin, glucomannan and CMC. Glucomannan (X1) have a significant effect, on  red color,  identical form, less  flavorful aroma of red dragon fruit peel. CMC (X2) have a significant effect, very red colors,  less identical form less flavorful aroma of red dragon fruit peel. On the hedonik test, the indicators texsture, shape, aroma  and tast are preferred by panelists of using glucomannan.. While indicator color using CMC Keywords:  Jelly Candy, Red Dragon Fruit Peel, Glukomanan, CMC
HUBUNGANINFORMASI TENTANG SMK DENGAN MINAT SISWA SMP MEMILIH PROGRAM KEAHLIAN TATA BOGA DI KABUPATEN PESISIR SELATAN Jefriyanti, Ranti; Elida, Elida; Faridah, Anni
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (598.437 KB)

Abstract

The purpose of this study to analyze the relationships of information about vocational interests junior high school students choose skill program Culinary. This research is a quantitative correlation approach. This study population junior class IX students at the Kabupaten Pesisir Selatan academic year 2016/2017, amounting to 7,700 students with a sample of 192 students. The sampling technique by means of cluster sampling.Collecting data using a questionnaire with Likert scale and Gutman scale.The data is processed using SPSS 16. The results of this study concluded that there is a positive relationship and significant information about vocational interests junior high school students choose skill program Culinary to the count r ie: 0237 with the interpretation of the relationship is lowKey Word: information, vocational school, interest junior high school student, culinary
Kualitas Dan Daya Terima Sop Bakso Ikan Sebagai Makanan Anak Balita Halipah, Siti; Faridah, Anni; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to analysis the quality and to know capacity of acceptance sop bakso ikan. The kind of research which done is research development involving expert panelists who are the professional lecture in Tata Boga field, science of nutrition and food science. Object of the research is fish developed sop bakso ikan. Procedure in this research begins with determined standard recipe and the recipe was developed based on local potential. Sop bakso ikan which is developed then tested of validity until valid. Result of validity tested sop bakso ikan valid in the third trial. The recipe was sop bakso ikan developed it is fish 200 gr, tapioca flour 60 gr, salt 25 gr, garlic 18 gr, ice water 30 gr, sugar 2 gr, egg 5 gr, chives 37 gr, carrot 360 gr, potato 270 gr, red onion 15 gr, celery 5 gr, water 2000 ml,spices, oil 20 gr. The result of capacity acceptance test showed that sop bakso ikan which developed is received by toodlers seen from indicator edible portion, edible parts, expression of interest in food, end the length of time spent food, with on average avery indicator 75%. Key word: Quality, Capacity acceptance, Sop bakso ikan, Toodlers
KUALITAS DAN DAYA TERIMA SALA LAUAK DENGAN PENAMBAHAN BAYAM DAN IKAN SEGAR SEBAGAI MAKANAN ANAK BALITA Sari, Wulan Puspita; Faridah, Anni; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.28 KB)

Abstract

The purpose of this research was to analyze the quality and the acceptability of sala lauak. This was a researchand the development study through which 6 panelists were involved. They were the lecturers teaching Culinary Arts, and Nutrition and Food Science. The object of the research was sala lauak with spinach and fresh mackerel. This research was started from finding the available recipe and developing it based on the local potential. The recipe of sala lauak develoved was validated by the panelists. The result of the third validation test showed that sala lauak was valid after the acceptance test to a group of toddlers at Tk Dharmawanita UNP. The recipes of sala lauak develoved were 125 gr rice flour, 25 gr mackerel, 5 gr spinach, 3 gr onion, 6 gr garlic, 10 gr grinded chili, 3 gr ginger, 2 gr turmeric, 5 gr leek, 2 gr turmeric leaf, 2 gr salt, 312,5 gr water, and 20 gr cooking oil. The result of the research revealed that the portion eaten by the toddlers was 90%, the part eaten by the toddlers was 90%, the toddlers’ interest toward the food was 70%, and the time needed to eat up the food was 53,4%. This result showed that sala lauak developed was preferred to the toddlers.Keywords: sala lauak, quality, acceptability, spinach, toddlers
Pengaruh Penambahan Bawang Putih Terhadap Kualitas Telur Asin Kurnia, Nina; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.204 KB)

Abstract

Improved quality of salted egg conducted by creating a new variant, one of which with the addition of garlic. This research aims to analyze the effect of the addition of garlic as much as 0%, 15%, 30% and 45% of the quality colour, aroma, texture, and taste the salty eggs. Type of research is true experimental with completely randomized design method. Variables used are variable X (garlic) and the variable Y (quality of salted eggs). The data used was obtained directly from 30 semi trained panelists. Data analyzed by using ANAVA, if different real continued with Test Duncan. The results showed there is the influence of the addition of garlic to the quality of the scent is not fishy, garlic aroma, taste salty, savory taste, aroma and taste of the hedonic. There is no real influence on quality of the color orange, white eggs on a chewy texture, granulated texture in egg yolk, hedonic color and texture of salted egg hedonic. The quality of salted eggs best use garlic as much as 45% (X3).Keywords: Garlic, Quality of Organoleptic, Salted Eggs.
Co-Authors Abdul Razak AD, Orin Adawiyah, R. 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 Delima, Sisilha 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 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, AnniSari Mustika, Sari Nabilla Bunga Syakhira 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 Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhan Amra, Gilang Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar 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 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