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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

Author-ID : 267830

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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PERBEDAAN KUALITAS CROISSANT DENGAN PENGGUNAAN METODA MELIPAT ADONAN YANG BERBEDA Sahputra, Edo; Elida, Elida; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.574 KB)

This research background by the fourth method of folding the dough used in the manufacturing process Croissant, but used only one method. The purpose of this study was to analyze and compare the quality of Croissant which includes volume, shape, layer, layer neatness, color, aroma, texture, and flavor by using two different methods of folding the dough is a method of France and the Dutch. This type of research is pure experimentation (true experiment) using randomized complete design with the object of research is Croissant. The data were analyzed using a different test (T test) to see a noticeable difference between the two treatments with significance level of 1%. Different test results showed that there is no real difference in quality between the two treatments (X1 and X2) for Fhitung volume (-2.587), shape (-0.784), forms a layer (-1.414), neatness layer (-1.414), Color (-1.706), Aroma (-1.633), texture (-0.535), and taste (-0.894) <F table (3.36). Based on the test results Croissant level, the sample X2 (Dutch Method) got the highest score on each indicator of quality.Keywords: Folding Dough Method, Quality Croissant

Hubungan Pengetahuan dengan Kecukupan Gizi Mahasiswa Pendidikan Kesejahteraan Keluarga Konsentrasi Tata Boga Fadillah, Mayang; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1159.003 KB)

This study aimed to describe the nutritional knowledge, nutritional adequacy and analyzing their relationship with the knowledge of nutritional adequacy. This study is correlational with a population of 182 people and a sample of 28 people who is taken amid proportional random sampling technique. Data collection techniques for knowledge of nutrition using a questionnaire enclosed in the form of multiple choice, while for nutritional adequacy using open questionnaire form of food recall. The results showed that the nutrition knowledge of students included into the category is as high as (25%) and (17.8%) students have the knowledge of the high category. In the variable nutritional adequacy indicates that the highest energy intake of students (3999.4kcal) and the lowest intake of (421.2kcal). Correlation test results showed that the correlation is positive and significant correlation between knowledge with nutritional adequacy with thitung 6,961 students at the significance level of 0.000. Contributions knowledge of nutrition on the nutritional adequacy of students amounted to 24.1%Keyword: Nutrition Knowledge, Nutritional Adequacy

KUALITAS DAN UMUR SIMPAN TEPUNG TALAS DENGAN TEKNIK PENGERINGAN YANG BERBEDA Sastika, Nadhiya; Fridayati, Lucy; 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

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This research was motivated by their calcium oxalate in the taro that can cause itching, irritation of the skin, mouth, throat and gastrointestinal tract when consumed directly. While we know that taro can be processed into flour with low water levels that extend the shelf life. This study aimed to analyze the quality (color, aroma, texture) and shelf life taro flour with hot sun and drying techniques oven. Type of research is pure experiment using a completely randomized design. This study was conducted on 21 November to 5 January 2017 in the workshop culinary art department of IKK, FPP, UNP. The instrument used is the format of organoleptic tests given to five expert panelists. Data were tabulated and analyzed using independent sample t test. The results showed that there was no significant effect of these two different drying techniques on the quality and shelf life, taro flour for T arithmetic < T table. Keywords : Shelf Life, Taro Flour, Drying

ANALISIS KUALITAS PUDING DENGAN PENGGUNAAN EKSTRAK WORTEL SEBAGAI PEWARNA ALAMI Fahmi, Fithrah Iqlimia; Fridayati, Lucy; Holinesti, Rahmi
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 (1017.458 KB)

This research was designed to analize the quality of the pudding made from carrot extract of 0% (X1), 25% (X2), 50% (X 3), 75% (X4) and 100% (X5) viewed from color, flavor, texture, and taste. This was a real experimental research which applied complete random design method and was done in three repetitions. To conduct the research, 5 experts were involved. Based on the result of the organoleptic test on the five treatments given, it was revealed that the quality of the color (orange) was in adequate category in which the highest score achieved was 3,87 on the use of 100% carrot extract. The quality of the flavor (carrot) was in adequate category in which the highest score gotten was 3,93 on the use of 100% carrot extract. The quality of the texture (soft) was in adequate category in which the highest score achieved was 3,00 on the use of 0% and 25% carrot extract. The quality of the taste (carrot) was in adequate category in which the highest score achieved was 3,80 on the use of 100% carrot extract and the taste of sweet was in adequate category in which the highest score achieved was 3,33 on the use of 25% carrot extract.Keywords : carrot extract, natural colorants, pudding, quality

HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR PASTRY AND ART MAHASISWA PRODI PKK UNIVERSITAS NEGERI PADANG Saputri, Marisa Ayu; Elida, Elida; Fridayati, Lucy
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.95 KB)

This study aims to describe the motivation and learning outcomes andÂ analyze the relationship between motivation with learning outcomes in subjects Pastry and Art Student of PKK UNP. The study was correlational, with a population of 79 people and a sample of 45 people who were taken by random sampling technique. Data Sources students who have taken courses Pastry and Art. Data collection techniques by using a questionnaire were designed based on Likert scale. The results of this study portrait (1) student motivation Pastry and Art student of PKK UNP overall 45 (100%) included in the category enough (2) learning outcomes Pastry and Art students of PKK UNP included in both categories, with the percentage of 21 persons ( 47%). (3) There is a positive and significant relationship between motivation and learning outcomes of students in the subject of Pastry and Art with the value of the correlation coefficient of 0.221 which is in the range 0.25 to 0.5, with significant value 0,045 because of significant value <0.05. Â Keywords: Motivation, Students, Pastry and Art

HUBUNGAN PENGETAHUAN GIZI DENGAN KONSUMSI KFC MAHASISWA PENDIDIKAN TATA BOGA UNIVERSITAS NEGERI PADANG Lindra, Maifo; Fridayati, Lucy; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1172.446 KB)

This study was aimed to describe nutrition a knowledge and KFC consumption and analyze the relation between nutrition a knowledge with KFC consumption Students Culinary Education UNP. This study was a correlational, with a population in this research was 151 people, and all of them sample. The data were collection techniques for nutrition a knowledge by using a questionnaire enclosed in the form multiple choise as well as KFC consumption by using open questionnaire in the form essays. The results showed the nutrition a knowledge of students included in either category is good (54.97%). At KFC consumption variables known that the types of products most in demand is the fried chicken (27.5%) with frequencies belonging to the low level (1-2 time a week) (81.5%), and is often consumed on special days (14.5%). The location is eating visited Basko Grandmall (35%). The reason students consuming KFC because of good (23.6%). Correlation test results showed that there is a positive and significant relation between nutrition a knowledge with KFC consumption by thitung 7.036 at the level 0.000 Sig. Contributions nutrition a knowledge on KFC consumption students culinary education UNP is 24,9%.Keyword: Nutrition Knowledge, KFC Consumption

PENANGGULANGAN GIZI BURUK MELALUI ANALISIS SIKAP DAN KEBIASAAN IBU DALAM PENGATURAN MAKANAN KELUARGA Elida Elida; Lucy Fridayati
Jurnal Gizi dan Pangan Vol. 6 No. 1 (2011)
Publisher : Food and Nutrition Society of Indonesia

The aim of this research is to analyze mother behavior and family food management to prevent malnutrition. The population of this research was mothers of malnourished children in Kuranji District of Padang City. Asmany as 65 mothers were taken using technique of random sampling. Results show that mother behavior and family food management were categorized as good and might not be responsible to the incidence of malnutrition.

PKM Usaha Dendeng Rinuak di KUB Dapur 21 Kenagarian Lubuk Basung Melalui Pelatihan Penyusunan Harga Pokok Produksi Dengan Metode Job Order Costing dan Inovasi Produk Makanan Halmawati Halmawati; Lucy Fridayati; Al Rafni
Jurnal Eksplorasi Akuntansi Vol 2 No 4 (2020): Jurnal Eksplorasi Akuntansi (JEA)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jea.v2i4.304

This community service activity is motivated by the problems faced by partners, namely the rinuak business of the SME Joint Business Group Dapur 21, which is a partner group, namely economically active communities engaged in the production of traditional food based on local resources. In running their business, they are constrained by the lack of knowledge in terms of preparing the Cost of Products where many costs are needed in the production process but are not included in the calculation of product costs, especially those related to Labor Costs and Overhead Costs. Besides that, the products produced are less innovative both from the taste point of view (taste, external appearance and product processing processes which tend to be unvaried and conventional. This causes the determination of the selling price not to be in accordance with what it should be and the product quality is less developed. In addition, the impact of Covig 19 makes entrepreneurs getting worse so they need motivation so they are able to get through and survive this condition

Randang in Nagari Salimpauang, Kabupaten Tanah Datar Hidayatul Rahmi; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the researchers' curiosity to obtain accurate knowledge about randang in Nagari Salimpauang, Tanah Datar Regency. In addition, the unique randang there is the talua randang, where the taluas are steamed first. The purpose of this study was to identify the ingredients, spices, tools, and processing techniques for randang in Nagari Salimpauang. This type of research is qualitative research with descriptive methods. Data sources were obtained from Bundo Kanduang and women who were experts in making randang. This research data collection technique through observation, interviews, and documentation. Field data analysis which includes data reduction, data presentation, conclusions, and data verification. The results of the study concluded that the ingredients and spices used included beef, chicken, taro, thick coconut milk, shallots, garlic, galangal, ginger, turmeric, red chilies, wheat flour, coriander, lime leaves, bay leaves, and turmeric leaves. The tools used are knife, basin, cutting board, blende, plate, millstone, skillet, sanduak, gas stove, stove, samba plate, and cambuang. Randang processing technique is done traditionally with a furnace and modernly with a gas stove.

Inventory Of Randang Recipes In Nagari Tepi Selo Riva Septia Ningsih; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the high curiosity of researchers to obtain accurate knowledge about randang in Nagari Tepi Selo. There is no book that explains the various recipes of randang and the processing of randang in this Nagari. This study aims to make an inventory of the kinds of randang recipes that include ingredients and spices, equipment and processing processes in this Nagari. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is reduction, display, conclusion and verification. The results of this study were the various recipes of randang in Nagari Tepi Selo, namely beef randang, chicken, eggs and jackfruit. Generally, the main ingredient used is beef using wet and dry seasonings. The tools used are cloth sieve, comm, millstone cutting board and blender, stale cauldron, stale sanduak and stove, samba plate. The process of making randang in Jorong Kota, Kaja and Tangah Padang uses a furnace with different spices processing

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

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