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All Journal Jurnal Gizi dan Pangan Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga E-Journal Home Economic and Tourism Gorga : Jurnal Seni Rupa Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Jambura Journal of Food Technology Jurnal Teknologi Pertanian Andalas Ensiklopedia Education Review Didaktik : Jurnal Ilmiah PGSD STKIP Subang Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Eksplorasi Akuntansi (JEA) Journal of Scientech Research and Development Journal of Community Service Ensiklopedia Research and Community Service Review
Lucy Fridayati
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Physics Social Sciences Other

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Inventarisasi Makanan Jajanan di Sekolah Dasar Kecamatan Nanggalo Padang Antoni, Pramita; Fridayati2, Lucy; 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

This research early from perception of researcher about habit of elementary school student eat something of the home which fond of to consume food of jajanan in school. Habit of this eat something of the home often exploited by seller to draw attention children by selling is assorted food of jajanan nd also immeasurable processing technique. This research purpose is inventaritation food of jajanan pursuant to technique processing of food. 1) Moist Heat Cooking Technique 2) Dry Heat Cooking Techique.This research type is qualitative research, research location at elementary school exist in district of Nanggalo Padang. Data the use is obtained data direct the than the source of perceived. Object of this research that is foof of jajanan found on 25 elementary school in district of Nanggalo Padang. Result of research of seen that highest indicator is most food of jajanan use dry heat cooking technique, while indicator with low indicator is food of jajanan use moist heat cooking technique.Keywords : Inventoy, Food of Jajanan, Technique processing of food
Makanan Adat Pada Acara Perkawinan Di Desa Lubuk Kembang Kabupaten Rejang Lebong Bengkulu Istiqomah, Tia; Baidar, Baidar; Fridayati, Lucy
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

This research is grounded of the society are still trying to bequeath the tradition only by mouth to mouth, so they are worried the information would be defferent between each generation. The purpose of this research is to describe of how wedding ceremoni step by step, type of course that are being served, the type of recipe, and the food serving at the wedding ceremony in Lubuk Kembang village Rejang Lebong Bengkulu. Thr type of research is a qualitative research. The data colection technique is snowball sampling. The result of the research showing (1) The arangement of the wedding ceremony are the event before the ceremony, the main event, and after ceremony event. (2) As for the type of the course being served are staple food, side dish, vegetables, sambal, cakes and drinks. (3) The amount of the collected recipe are 21 recipe in total, consisting of 6 recipes of side dish, 5 recipes of vegetables, 4 recipe of sambal, 6 recipes of cakes. (4) The way of the event owner serving of the course is Jamuan Kutai.Keyword: The traditional food in the wedding ceremony
JENIS DAN MAKNA MAKANAN PADA ACARA BALATAK TANDO DI DESA SUNGAI NANAM KECAMATAN LEMBAH GUMANTI Fitra, Yelniza; Baidar, Baidar; Fridayati, Lucy
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study is to identify the type of food, explaining processing techniques, describes the manner of presentation, and express the meaning of food in the event balatak tando. This type of research is qualitative. The place of research in Sungai planted. Sources of data obtained from bundo Kanduang, traditional leaders and local communities. Data collection techniques Snow-Ball Sampling by observation, interviews, and documentation. Analysis of field data reduction, display, conclusion and verification. The results showed that (1) the type of food at the event balatak tando comprises seven types of food, namely: the staple food, side dishes, vegetables, sauce, appendages, fruit and cake or pangacok. (2) Mechanical processing of food in the event balatak tando, fried, boiled, digulai and burned (3) How to serve food at the event balatak tando namely the dish saprah and basanduak. (4) The food at the event balatak tando meaning that all problems should be negotiated or discussed to find trouble spots that should not be decided by one of the family (5) the event balatak tando manduduan alek, eating pangacok, tuka tando, eating rice basanduak.Keywords : Types, Meaning, Food, Balatak Tando
Faktor yang Mempengaruhi Konsumsi Sayur dan Buah Mahasiswa Pendidikan Kesejahteraan Keluarga Alda, Fahmia; Fridayati, Lucy; Elida, Elida
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe knowledge, attitude, individual experience, selection and food means and history of the disease PKK UNP. This type of research is quantitative descriptive with a population of 182 people, and a sample of 65 people. Sampling using proportional random sampling technique. Data collection techniques for the history of the disease, the individual experience, the selection and food means using open questionnaire (essay), while knowledge using closed questionnaire (multiple choice). Attitude measurement using a Likert scale. Furthermore, the data were analyzed descriptively. The results show the student's knowledge is quite good (47.69%), as well as attitudes fall into the category quite well (64.62%). Students like vegetables 92.3%. The most preferred type of vegetable is spinach (25.6%), while disliked is bitter melon (46.8%). Processed vegetable most preferred is the boiled vegetables (53.6%). All the students loved the fruit. The most preferred type of fruit is orange (18.2%), while unwelcome is durian and papaya (17.7%) in the form of processed fruit juice (50.00%). Digestive problems suffered were diarrhea (50.82%).Keywords: Consumption, Vegetable, Fruit
ASUPAN MAKANAN ANAK BALITA GIZI KURANG DI JORONG MANGGOPOH DALAM NAGARI ULAKAN TAPAKIS KABUPATEN PADANG PARIAMAN Suryati, Novi; Elida, Elida; Fridayati, Lucy
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is conducted because the phenomenon of children who get less nutrientcalled malnutrition at Manggopoh Dalam Nagari Ulakan Tapakis Padang Pariaman Regency.The purpose of this research is to describe how the providing food of malnutrition children. Itis a kind of descriptive qualitative research which the source of the data is gotten frommothers who has the children in undernutrition. The sampling technique usedin this resesrchis snowball sampling. The data isi collected by doing observations, interviews anddocumentations. The result of the research shows that (1) there is no variation menu given tothe children and there is unbalanced food supply with the nutrition need (2) the frequent ofeating are breakfast about 8.am to 10.30 am, Lunch is about 1pm-3pm ang not all theinformantget dinner for the children (3) food supply consist of 100-200 gr of carbohydrate,50-100 gr protein, 50-100 gr vitamins and 200cc of mineralKeyword: Providing Food of Malnourished Children
Pengaruh Ekstrak Rosella Terhadap Kualitas Es Krim Susu Kedelai Putri, Mia Anggelina; Faridah, Anni; Fridayati, Lucy
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research has purpose to analyze the effect on the quality of roselleextract (color, texture, aroma, and flavor) soy milk ice cream. Rosella extract isused as much as 4%, 5%, 6% and 7% of the amount of soy milk. The research is acompletely randomized design experiment with three replications. The respondentis S1 and D3 of the Culinary department students about 30 students. Theindependent variable (X) which is 4% (X1), 5% (X2), 6% (X3), 7% (X4). While thedependent variable (Y) is the quality of soy milk ice cream. The data obtained andtabulated in tables and tested ANOVA, significantly different if followed byDuncan's test. Results of this research is the effect of roselle extract as much as4% (X1) gives less influence purple color, texture is rather smooth, somewhatberamoa soy milk, sweet taste, and less sour. While on treatment of 5% (X2) forquality some what purple color, texture is rather smooth, slightly scented soymilk, sweet, and slightly sour. In treatment 6% (X3) for the quality of the colorpurple, somewhat delicate texture, less flavorful soy milk, the taste is rather sweet,and sour. And at 7% (X4) for the quality of the color very purple, somewhatdelicate texture, less flavorful soy milk, the taste is rather sweet, and very sour.Effect of roselle extract 6% (X3) gives the best quality on soy milk ice cream.Kata Kunci : Pengaruh, Ekstrak Rosella, Es Krim Susu Kedelai
SIKAP MAHASISWA JURUSAN KK FT UNP TERHADAP PENGGUNAAN PENYEDAP RASA DAN PEWARNA SINTETIS DALAM PENGOLAHAN MAKANAN Angrayny, Ayu; Yulastri, Asmar; Fridayati, Lucy
Journal of Home Economics and Tourism Vol 1, No 1 (2012): September 2012
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aimed to describe student attitude of flavoring and synthetic dyes in food processing. Including cognitive, affective, and conative indicators. The The population in this research is the attitude of family welfare major of technic department of UNP 2008 untill 2010 who have been had food material science in the first class which are 163 persons. The sampling technic is propotionate random sampling with 48 samples. For synthetic flavor 49% respondents have the good attitude, 60,4% for cognitive indicator, 60,4% for affective and 65.1% for conative of the use of synthetic flavor in food processing. For synthetic dyes 60.4% respondents have the good attitude, 60.4% for cognitiveindivator, 67.4% for affective and 65.1% for conitive of the use of synthetic dyes. The result of score T analysis shows that the students have the negtive attitude of flavoring and synthetic dyes use. Negative means that the students not use the flavor and synthetic dyes in food processing.
ASUPAN MAKANAN ANAK BALITA DI DESA TANJUNG TANAH KECAMATAN DANAU KERINCI KABUPATEN KERINCI PROVINSI JAMBI Harmupeka, Apridanti; Fridayati, Lucy; Yuliana, Yuliana
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research is to describe the intake of food children (1-5 years) which includes a menu, frequency, portion, and how to give the food. The method of this research is descriptive with qualitative data. The informant on this research are mothers who have children (1-5 yerars) and total the informants was determined with Snowball sampling method. The method to get information are observation, interview and documentation process. the results showed that the intake of food who children at Tanjung Tanah, Danau Ketinci subdistrct, Kerinci regency, Jambi province, based the indicator menu of food children which not refer to B2SA (diverse, nutritious, balance and safe). Based the indicator portion, portion, the portion of rice and vegetable not in appropriate to the advice DepKes RI. The next indicator is based on the food who children (1-5 years), not in accordance with the recommendation DepKes RI and the based on food frequency indicator, was refer to the recommendation DepKes RI.Keyword : Food Supply, Children (1-5 years), Tanjung Tanah Village
FAKTOR-FAKTOR YANG MEMPENGARUHI KONSUMSI MIE INSTAN PADA MAHASISWA Islami Arza, Audina El; Yulastri, Asmar; Fridayati, Lucy
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 study aimed to describe the factors that influence the consumption of instant noodles to students. This type of research is quantitative descriptive. Pulasi in this study is a student of Family Welfare Education, Faculty Of Tourism And Hospitality, State University of Padang class of 2011, 2012, 2013 and 2014, amounting to 160 people and a sample of 62 people. Data was collected using a questionnaire with multiple choice and Likert scale. Furthermore, the data were analyzed through descriptive analysis. The study concluded that the most influential factor in the consumption of instant noodles to students is the influence of peers. The factors that most influence on the low consumption of instant noodles is the attitude. Student knowledge about instant noodles quite good. The availability of instant noodles among students quite a lot and easily obtained. Intensity viewed media about instant noodles among students is quite frequent and relatively low student allowance.Keywords: Factors, consumption, instant noodles, student.
Potensi Berwirausaha Mahasiswa Pendidikan Tata Boga Jurusan Ilmu Kesejahteraan Keluarga Universitas Negeri Padang Nurhasanah, Nurhasanah; Yulastri, Asmar; Fridayati, Lucy
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

This research was motivated by the desire for entrepreneurship education student Catering is high, but in fact are not able to work as an entrepreneur. The purpose of this study was to describe the potential of entrepreneurship education student Catering Department of Family Welfare. This research is descriptive quantitative. The population in the study were all students of Education Catering Padang State University 2010-2012 forces numbering 83 people, and all of them sampled. The data collection technique for potential entrepreneurship using a questionnaire prepared by the "Likert Scale". Furthermore, the data were analyzed with the aid of a computer program SPSS version 18.00. The results showed that the overall potential of entrepreneurship students included into either category (76%). Descriptive analysis of data potential of entrepreneurship students perindikator note that the indicators of personality interpretation either by 77.75%, self-discipline interprestasi enough of 73.75%, the creativity of interpretation either by 75.25%, the urge / desire interpretation of either 77%, the courage to face the risk of interpretation fairly 71.75%, confidence interpretation of either 78%.Keywords: Potential, Entrepreneurship, Student Education Catering
Co-Authors Adlim, Rino Fitra Al Rafni Alda, Fahmia Anak Agung Istri Sri Wiadnyani Anggita Rizky Yuliandri Anggraini, Ezi Anni Faridah Annisa Afantia Annisa Faradilla Suci Antoni, Pramita Aprila, Elsi Asmar Yulastri Ayu Angrayny Azzahra, Tassania Ridho A’yuni, Qurrata baidar baidar Cici Andriani Darmadi, Nadia Mastura Dikki Zulfikar Edlin, Dhelsa Arindi Elida elida elida Elida Elida Elida Elida Ezi Anggraini Fadillah, Mayang Fahmi, Fithrah Iqlimia Febian Vebyola Fitra, Yelniza Gusnita, Wiwik Halima Zaifi Halmawati Halmawati Harmupeka, Apridanti Hidayaturrahmi, Hidayaturrahmi Indrayeni, Wiwik Islami Arza, Audina El Istiqomah, Tia JR, Mutiara Kasmita Kasmita Kasmita Kasmita Kurnia, Rahmi Lestari, Ninda Tiara Lindra, Maifo Mudhiah, Putri Khansa Muharramah, Riva Mustika, Sari Nopendra, Wilda Dwi Novrita, Sri Zulfia Nurhasanah Nurhasanah Puspaneli Puspaneli Putri Yulianda Walmi Putri, Mia Anggelina Rabiatul Adawiyah Rahmadhani, Suci Rahmi Holinesti Riva Septia Ningsih RR. Ella Evrita Hestiandari Sahputra, Edo Saputra, Wisnu Edi Saputri, Marisa Ayu Sari Mustika sastika, Nadhiya Siregar, Juliana Syahada, Rifa Tama, Yuvran Tanpili, Harum Caisar Ulya, Wafiqah Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Yelfi, Reno Yolanda Intansari Yuliana Yuliana Yusmerita Yusmerita Zulfikar, Diki