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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 Teknobuga : Jurnal Teknologi Busana dan Boga
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 Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Physics Social Sciences Other

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STANDARISASI RESEP KUE BONGKO DI NAGARI KOTO BARU KECAMATAN IV NAGARI KABUPATEN SIJUNJUNG Annisa Faradilla Suci; Lucy Fridayati
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 10 No. 2 (2024): Volume 10 No. 02 Juni 2024
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v10i2.2945

Abstract

This study aims to standardize bongko cake recipes in the new Nagari Koto, Sijunjung Regency. The research method uses a mixed method. Data collection and data analysis techniques use interview, observation and documentation methods for qualitative types and questionnaires for quantitative data. Based on the results of qualitative research, bongko cake recipes are taken from 10 recipes in Nagari Koto Baru. Of the 10 recipes, the author analyzed the bongko cake recipe and then converted the same recipe from 10 experts, tested the bongko cake recipe by 5 experts by providing the same number of ingredients, conducted bongko cake research with 5 panelists with organoleptic tests, got 1 best recipe from 4 recipes that have been tested, 1 recipe that will be made a standard recipe. So this bongko cake recipe is Mrs. Marias's converted recipe. Good quality bongko cake in terms of neat shape with an average value of 4.6. The color of the bongko cake is of good quality which can be seen from the color is quite green with an average value of 3.3, the color of the soup is quite light brown with an average value of 3, the color of the wrapper is quite yellowish green on the bongko cake wrapper with an average value of 3.3. The aroma of hump cake dough gets k
STUDI TENTANG PEMBUATAN GULAI BUKEK PADA ACARA PERNIKAHAN (BARALEK) DI KECAMATAN MATUR KABUPATEN AGAM Annisa Afantia; Lucy Fridayati
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 10 No. 2 (2024): Volume 10 No. 02 Juni 2024
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v10i2.2947

Abstract

The purpose of this study is to describe the preparation of tools, preparation of materials, the process of making Gulai Bukek and the use of Gulai Bukek at weddings in Matur District, Agam Regency. This type of research is qualitative descriptive research with informant screening using snowball sampling techniques. Data was collected through observation, interviews and documentation and assisted by supporting instruments in the form of observation sheets and interview sheets. The techniques for checking the validity of this data and research are extension of participation, diligence of observation, triangulation, peer checking and auditing. The steps of analyzing data are data collection, data reduction, data presentation and data verification. The results showed that Gulai Bukek in Nagari Matua Hilia, Matur District, which is used as a food that must be served at every wedding (baralek) and has a unique taste and texture, which is thick like satay sauce and a distinctive goulash taste. The ingredients for making Gulai Bukek consist of cancang meat (swallow), rice flour, coconut rendang (ambu - ambu), jackfruit, bamboo shoots, red chilies, water, shallots, garlic, galangal, ginger, turmeric, candlenut, salt, goat cooker, cash - cash, bay leaves, orange leaves, lemongrass, turmeric leaves, oil. Equipment used in making Gulai Bukek includes, Material preparation equipment namely woven baskets (katidiang), knives, basins, cutting boards, plates. Gulai Bukek has a function, namely as a mandatory dish for invited guests, as samba / kapalo adaik (traditional food), as a campaign filler for people who have helped in the cooking process at home who have events, as a treat to ninik mamak.
Analysis Of The Relationship Between Industrial Practice Experience To The Intrepreneurship Of Students Of Pkk Study Program FPP UNP Mudhiah, Putri Khansa; Siregar, Juliana; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26763

Abstract

Indonesia is currently still not said to be a developed country, because there is still a small number of people who have an interest in entrepreneurship. One of the factors that can affect the interest of entrepreneurs is education. At the Faculty of Tourism and Hospitality of Padang State University, there are courses that can support students' entrepreneurial interests, namely Industrial Field Experience (PLI). The purpose of this research is to find out the relationship between industrial field experience and entrepreneurial interest of PKK FPP UNP Study Program students.The research method used is quantitative with a correlational approach. The research population consists of 139 sampling techniques with a random sampling probability of 58. Data collection techniques include questionnaires, while data analysis uses normality tests, linearity tests, and hypothesis tests.The results of the t-test hypothesis of industrial field experience are positively related to entrepreneurial interest with a correlation value of 0.001 and a significance of and obtained by t_hitung>t_table (3.449 > 1.672) with α = 0.05. From the hypothesis, Ha's hypothesis which reads that there is a relationship between industrial field experience and entrepreneurial interest is accepted and Ho is rejected.
Organoleptic Test Of Whole Wheat Flour For Quality Wingko Babat Tanpili, Harum Caisar; Andriani, Cici; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26765

Abstract

This research was motivated by the absence of research on the effect of whole wheat flour substitution on the quality of wingko tripe. This research analyzes the impact of entire wheat flour substitution of 20%, 35%, and 50% on the quality of shape, color, aroma, texture, and taste of wingko tripe. This type of research is experimental, namely conducting a direct experiment on the effect of whole wheat flour substitution on the quality of wingko tripe, and was repeated three (3) times. The data type is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The analysis technique used is binominal data analysis which looks at whether there is a significant difference between the treatments and then uses analysis of variance (ANOVA) to analyze the organoleptic test data.  The results of the analysis of variance show sig <0.05, which means that HO is rejected and HA is accepted, so there is a significant effect, therefore the Duncan test will be continued. The substitution of whole wheat flour affects the quality of taste (wheat) and the results of the wingko tripe quality test for the best whole wheat flour are found in treatment X3 with a 50% substitution of whole wheat flour.
JUADAH DI KANAGARIAN BALAH AIE KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN A’yuni, Qurrata; Elida, Elida; Fridayati, Lucy; Siregar, Juliana
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2955

Abstract

Abstract: This study aims to describe the process of making Juadah in Kanagarian Balah Aie, VII Koto Sungai Sariak District, Padang Pariaman Regency, and to examine the challenges in preserving this tradition. Juadah is a ceremonial offering in the manjalang mintuo procession, which holds symbolic value in Minangkabau culture. This research employs a qualitative approach with a descriptive method. Data were collected through observation, interviews, and documentation of two traditional Juadah production businesses.The findings reveal that the Juadah production process still adheres to traditional techniques, requiring approximately 24 hours and involving 4–8 workers. The main challenges faced are the availability of raw materials and price fluctuations, which impact production. Therefore, efforts in education and the involvement of younger generations are essential to preserving the tradition of Juadah making as part of Minangkabau cultural heritage.Keywords: Juadah, Manjalang Mintuo, Tradition Minangkabau, Kanagarian Balah Aie.
PEMBUATAN GALAMAI DI NAGARI SALAYO KECAMATAN KUBUNG KABUPATEN SOLOK Anggita Rizky Yuliandri; Lucy Fridayati; Wirnelis Syarif; Ezi Anggraini
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 16 No. 1 (2025)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v16i1.75979

Abstract

Abstract Galamai merupakan salah satu makanan adat yang wajib ada di dalam acara pernikahan di nagari Salayo, karena merupakan makanan turun temurun dari nenek moyang terdahulu, yang berbahan tepung beras, gula tebu, dan santan. Berdasarkan hasil wawancara awal yang peneliti lakukan sebelumnya dengan salah satu bundo kanduang yang ada di nagari Salayo Kecamatan Kubung Kabupaten Solok, bahwa terdapat keunikan pada jenis bahan, mulai dari pemilihan bahan, jenis bahan yang digunakan, cara pembuatan dan manfaat Galamai dalam acara adat di nagari Salayo dengan daerah lainnya sehingga peneliti tertarik untuk mempelajari dan meneliti lebih dalam tentang keunikan Galamai di nagari Salayo. Faktor lain juga belum adanya sumber bacaan tentang keunikan dan perbedaan dalam pembuatan Galamai di nagari Salayo ini, dengan adanya sumber bacaan mengenai pembuatan Galamai di nagari Salayo ini dapat menjadi sumber bacaan bagi remaja nagari Salayo agar bertambahnya pengetahuan tentang cara membuat Galamai sebagai makanan adat kepada generasi yang akan datang. Salah satu langkah awal yang dapat dilakukan dengan cara mengkaji dan mempelajari cara pembuatan Galamai yang meliputi , bahan, peralatan, cara membuat, dan manfaat Galamai sebagai makanan adat di nagari Salayo. Studi ini dilakukan dengan cara pengambilan data, pengumpulan data, serta mendokumentasikan data. Hasil dari studi ini sebagai sumber bacaan dan pengetahuan bagi generasi yang akan datang di nagari Salayo.
Karakteristik Sensori dan Penerimaan Panelis terhadap Keripik Berbahan Dasar Kulit Singkong Halima Zaifi; Asmar Yulastri; Lucy Fridayati; Cici Andriani
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.12083

Abstract

Abstrak ____________________________________________________________ Penelitian ini dilatarbelakangi oleh belum termanfaatkannya limbah kulit singkong di Sumatera Barat meskipun produksi singkong mencapai 143.330,00 ton pada tahun 2022. Kulit singkong yang mencapai 15-20% dari total berat umbi sering dianggap sebagai limbah yang dapat mencemari lingkungan, padahal memiliki kandungan gizi yang cukup baik meliputi protein 8,11 gram, serat kasar 15,20 gram, dan kalsium 0,63 gram per 100 gram bahan. Penelitian ini bertujuan untuk menganalisis kualitas keripik dari kulit singkong meliputi aspek bentuk, warna, aroma, tekstur, dan rasa melalui uji sensori. Penelitian ini menggunakan metode kuantitatif dengan pendekatan eksperimental. Pengujian dilakukan di workshop tata boga Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Objek penelitian adalah keripik yang terbuat dari kulit singkong jenis lambau (ubi manis). Proses pengolahan meliputi perendaman kulit singkong selama 3 hari dengan penggantian air setiap 24 jam, perebusan selama 30 menit, penjemuran 2-3 hari, dan penggorengan. Uji organoleptik dilakukan oleh 6 orang panelis terlatih dari kalangan dosen Tata Boga UNP dengan pengujian sebanyak tiga kali, menggunakan instrumen penilaian kualitas bentuk, warna, aroma, tekstur, dan rasa dengan skala 1-5. Hasil penelitian menunjukkan kualitas sensori keripik kulit singkong pada pengujian ketiga memperoleh nilai tertinggi dengan parameter warna 4,83 kategori "coklat", tekstur 4,67 kategori "renyah", aroma 4,33 kategori "cukup beraroma khas kulit singkong", rasa 4,50 kategori "cukup gurih", dan bentuk 4,33 kategori "cukup rapi dan seragam". Keberhasilan mengolah limbah kulit singkong menjadi produk keripik dengan kualitas sensori yang baik menunjukkan potensi besar untuk pengembangan produk pangan bernilai ekonomis sekaligus berkontribusi pada pengurangan pencemaran lingkungan. Hasil penelitian ini membuktikan bahwa limbah kulit singkong dapat dimanfaatkan sebagai alternatif makanan ringan yang memiliki nilai ekonomis dan ramah lingkungan.   Abstract ____________________________________________________________ This research is motivated by the unused cassava peel waste in West Sumatra even though cassava production reached 143,330.00 tons in 2022. Cassava skin, which reaches 15-20% of the total weight of the tubers, is often considered waste that can pollute the environment, even though it has a fairly good nutritional content including 8.11 grams of protein, 15.20 grams of crude fiber, and 0.63 grams of calcium per 100 grams of ingredients. This study aims to analyze the quality of chips from cassava peels including aspects of shape, color, aroma, texture, and taste through sensory tests. This study uses a quantitative method with an experimental approach. The test was carried out at the culinary workshop of the Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. The object of the research is chips made from cassava skins of the lambau type (sweet potato). The processing process includes soaking the cassava peel for 3 days with water change every 24 hours, boiling for 30 minutes, drying for 2-3 days, and frying. The organoleptic test was carried out by 6 trained panelists from UNP Culinary Lecturers with three tests, using an instrument to assess the quality of shape, color, aroma, texture, and taste on a scale of 1-5. The results showed that the sensory quality of cassava peel chips in the third test obtained the highest score with color parameters of 4.83 in the "brown" category, 4.67 in the "crispy" category, 4.33 in the aroma category "quite aromatic typical of cassava skin", 4.50 in the "quite savory" category, and 4.33 in the "quite neat and uniform" category. The success of processing cassava peel waste into chips products with good sensory quality shows great potential for the development of food products with economic value while contributing to the reduction of environmental pollution. The results of this study prove that cassava peel waste can be used as an alternative to snacks that have economic and environmentally friendly value.  
PENGARUH KONSENTRASI LARUTAN KAPUR SIRIH TERHADAP KUALITAS SENSORI KERIPIK BENGKUANG (PACHYRHIZUS EROSUS) Lestari, Ninda Tiara; Mustika, Sari; Fridayati, Lucy; Holinesti, Rahmi
Jambura Journal of Food Technology Vol 7, No 02 (2025): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i02.33532

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi larutan kapur sirih (Ca(OH)₂) terhadap kualitas sensori keripik bengkuang (Pachyrhizus erosus) . Masalah utama dalam pengolahan keripik bengkuang adalah tekstur yang kurang renyah dan perubahan warna akibat reaksi pencoklatan non-enzimatis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan sembilan perlakuan, yaitu kombinasi konsentrasi kapur sirih 8%, 10%, dan 12% serta waktu perendaman 10, 15, dan 20 menit. Irisan bengkuang direndam sesuai perlakuan, lalu digoreng hingga renyah. Uji sensori dilakukan oleh 50 panelis tanpa sensor yang merupakan mahasiswa Program Studi Pendidikan Kesejahteraan Keluarga Universitas Negeri Padang untuk menilai warna, aroma, tekstur, dan rasa. Hasil analisis penelitian menunjukkan bahwa perendaman dalam larutan kapur sirih 12% selama 15 menit menghasilkan skor tertinggi yaitu (6,94), yang menunjukkan hasil terbaik. Data tersebut kemudian ditabulasi dan dianalisis menggunakan Anilisis Varian (ANOVA), dan jika Fhitung Ftabel maka dilanjutkan dengan uji Duncan . Hasil penelitian menunjukkan perbedaan yang signifikan terhadap karakteristik tekstur antar perlakuan (p0,05). Namun tidak ditemukan pengaruh yang signifikan terhadap warna, aroma, dan rasa. Penelitian ini menyimpulkan bahwa penggunaan larutan kapur sirih dengan konsentrasi dan waktu perendaman yang tepat dapat meningkatkan kualitas sensori keripik bengkuang.
Sensory Quality Analysis Of Putu Ayu Cake With The Addition Of Red Dragon Fruit Extract Kurnia, Rahmi; Fridayati, Lucy; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26888

Abstract

Synthetic dyes that are often used in making putu ayu cakes can be harmful to health because they contain sulfuric acid or citric acid chemicals, so safer natural dye alternatives are needed. Red dragon fruit contains anthocyanins, antioxidants, and essential nutrients that can be used as natural dyes while providing added value in terms of product health and aesthetics. This study aims to analyze the sensory quality of putu ayu cakes with the addition of red dragon fruit extract of 20%, 30%, and 40%. The type of research used was a pure experiment with a Completely Randomized Design (CRD) and three times. The research sample consisted of three treatments and one control, assessed by five semi-trained panelists, namely lecturers from the IKK Department of Culinary Arts, UNP. Data were obtained through organoleptic tests including color, aroma, and taste using an instrument in the form of an assessment sheet. Data analysis techniques were carried out quantitatively inferentially. The results showed that the addition of 40% red dragon fruit extract had the most significant effect on color, aroma and taste (dragon fruit), but did not have a significant effect on the sweetness of putu ayu cakes. 
STANDARISASI RESEP KUE BAY TAT Ulya, Wafiqah; Fridayati, Lucy; Elida, Elida; Gusnita, Wiwik
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3366

Abstract

 Abstract: Bay Tat cake is a traditional food typical of the Serawai Tribe in Semidang Alas Maras District, Seluma Regency, which does not yet have a standard recipe. This study aims to standardize ingredients, manufacturing techniques, and evaluate the quality of Bay Tat cake in terms of shape, color, aroma, texture, and taste. This study used a mixed method approach. Qualitative data were obtained through interviews, observations, and documentation of 10 informants who make Bay Tat, while quantitative data were collected through organoleptic tests of several recipes. Five initial recipes were selected to three, then retested until the best recipe was obtained based on panelist assessments. The results showed that the best recipe used standardized ingredient measurements, consistent processing techniques, and produced Bay Tat quality that is round like a flower, yellow-brown in color, has a distinctive aroma of coconut milk and brown sugar, a soft texture, and a sweet-savory taste. This study produced a standard recipe that can be used as a reference in the preservation and development of local culinary specialties of Serawai.Keywords: Recipe Standardization, Bay Tat Cake, Serawai Tribe, Processing Techniques, Organoleptic Quality.
Co-Authors Adlim, Rino Fitra Adriani, Cici 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 Arsyad Athari 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 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 Juliana Siregar 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 Selviani, Rahma 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