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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 SOLMA Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Jambura Journal of Food Technology Jurnal Teknologi Pertanian Andalas Ensiklopedia Education Review Pasundan Food Technology Journal (PFTJ) 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 Chemical Engineering, Chemistry & Bioengineering Chemistry 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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The Role Of Body image In Determining The Nutrional Status Of Adolecent Girls In Padang Panjang Muharramah, Riva; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
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.v6i2.26927

Abstract

Appearance and body shape often become a primary concern, especially for adolescent girls during puberty. However, a distorted body image can affect a person's nutritional status. Even adolescent girls with a tendency toward being underweight are at risk of suffering from certain diseases that impact the occurrence of stunting. The purpose of this study is to determine the extent of the influence of body image on the nutritional status of adolescent girls in Padang Panjang City. This study is quantitative with a survey method involving a sample of 285 adolescent girls from high schools (SMA) and vocational high schools (SMK) in Padang Panjang City. The sampling technique used was proportional random sampling. The instruments employed were the Body Shape Questionnaire (BSQ-34), consisting of 34 questions with a 6-point Likert scale, and nutritional status was measured using the Body Mass Index (BMI). Data analysis techniques included descriptive analysis, normality test, homogeneity test, linearity test, and simple linear regression. The results showed that 62.8% of respondents had a positive body image, while 37.2% had a negative body image. The average nutritional status in Padang Panjang City was normal at 62.8%. The hypothesis test results showed an R² value of 0.244 (24.4%), meaning that the more positive a person's body image, the better their nutritional status. Nutritional status in Padang Panjang City is influenced by body image by 24.4%, while 75.6% is affected by other factors not examined in this study. 
The Influence of Breakfast Habits on the Learning Concentration of Culinary Class Students at SMK Negeri 2 Pariaman Rahmadhani, Suci; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
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.v6i2.26929

Abstract

The lack of student learning concentration that interferes with learning at SMK Negeri 2 Pariaman is a problem that needs to be overcome. Based on observations, students who do not eat breakfast tend to arrive late, often sleepy, and some even faint due to poor health conditions. Breakfast is the best source of energy for concentration because it contributes 25% of daily energy needs. This study aims to determine the breakfast habits of culinary students, the level of study concentration, and analyze the influence of breakfast habits on students' learning concentration. The research uses a quantitative method with an ex post facto approach. The research population is all students Culinary SMK Negeri 2 Pariaman totaling 126 students using the total population technique. Data were collected through a Likert scale questionnaire and analyzed using descriptive statistics, normality tests, linearity tests, and Pearson Product Moment correlations. The breakfast habits of students with an average of 64.05 are in the medium category, while learning concentration with an average of 70.60 is in the high category. There was a significant positive relationship between breakfast habits and study concentration (r = 0.437; p < 0.05). Breakfast habits contributed 19.1% to student learning concentration. There is a positive and significant influence between breakfast habits on the learning concentration of culinary students at SMK Negeri 2 Pariaman. The better the breakfast habits, the higher the student's level of study concentration.
Pengaruh Penggunaan Daging Ayam Petelur Afkir Terhadap Kualitas Burger Selviani, Rahma; Holinesti, Rahmi; Fridayati, Lucy; Adriani, Cici
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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

Abstract

Daging yam petelur afkir memiliki kualitas alot, mudah rusah dan berbau amis karena kandungan lemak dan protein tinggi. Untuk itu dibuat menjadi burger agar meningkatkan inovasi kualitas daging ayam petelur afkir dengan kandungan zat gizi tinggi dan rendah lemak. Burger ini merupakan burger inovatif yang memanfaatkan ayam petelur afkir. Tujuan penelitian ini untuk mengetahui pengaruh penggunaan daging ayam petelur afkir terhadap kualitas burger dari segi bentuk, warna, aroma, tekstur dan rasa. Jenis penelitian ini adalah eksperimen menggunakan metode Independent Sample T- test. Data yang digunakan langsung dari tiga orang panelis ahli dengan mengisi format uji sensori. Data yang diperoleh kemudian disusun ke dalam format tabel, dan uji signifikansi dilakukan pada variabel X1 dan X2 untuk memastikan apakah ada perbedaan rata-rata yang signifikan antara variabel-variabel tersebut dengan menggunakan uji T. Temuan penelitian ini menunjukkan bahwa pemanfaatan ayam petelur afkir memberikan pengaruh yang nyata terhadap karakteristik bentuk, warna, tekstur, aroma, dan rasa.
Hedonic Evaluation of Randang Quality from Two Restaurants in Padang City Arsyad Athari; Elida; Lucy Fridayati; Juliana Siregar
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34484

Abstract

Randang is a traditional Minangkabau dish that is popular for its distinctive flavour which is produced by a long cooking process using strong spices and herbs. This popularity has made it a must-have dis in various restaurants. Each restaurant serves Randang with different characteristics, thus influencing variations in consumer preferences. This study aims to analyze differences in the level of preference of culinary arts students for Randang from two restaurants in Padang City, namely Rajo-rajo and Selamat. The study used a quantitative method with a comparative approach. A total of 50 culinary arts students served as panelists in a hedonic test using a scale of 1-7. Data were analyzed using a Paired Sample t-Test with SPSS 26. The results showed significant differences in dadak color (P=0.004), meat texture (P=0.000), and the dadak taste (P=0.011). Overall, panelists preferred Randang from Rajo-rajo restaurant over Selamat restaurant. Sensory characteristics were proven to influence the level of student preference for Randang. These findings provide understanding for culinary entrepreneurs about consumer preferences for Randang and serve as a basis for developing culinary products based on cultural heritage.
Inovasi Bentuk Lamang Tungkek Sebagai Kue Khas Tradisional Minangkabau: Inovasi Bentuk Lamang Tungkek Velina Irawan; Fridayati, Lucy; Gusnita, Wiwik; Holinesti, Rahmi
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.41309

Abstract

This study aimed to evaluate the effect of form innovation of Lamang Tungkek on panelists’ preference levels using a hedonic test. The research involved one control sample and three innovative samples, which were evaluated by 24 panelists. The sensory attributes assessed included shape, color, texture, aroma, and taste. The data were analyzed descriptively based on the mean values of the hedonic test. The results showed that sample 234 consistently achieved the highest mean preference scores across most sensory attributes. Variations in hedonic test values indicated differences in panelists’ acceptance of the Lamang Tungkek form innovations. Form innovation primarily influenced panelists’ perception of texture, while the other sensory attributes remained generally well accepted. It can be concluded that the form innovation of Lamang Tungkek has the potential to enhance panelists’ acceptance without diminishing the product’s sensory characteristics. Sample 234 shows strong potential for further development as a traditional food product that is adaptive to modern consumer preferences.Keywords: Lamang Tungkek, Form Innovation, Hedonic Test, Sensory Evaluation.
Pelatihan Smart Trainer EFI untuk Civitas SMKN 1 Ampek Nagari: Dorong Transformasi Pendidikan Vokasi di Era Industri Otomotif Modern Nanda, Iffarial; Muslim, Muslim; Putra, Rido; Fridayati, Lucy; Suci, Suci; Halimahtusakdiah, Halimahtusakdiah
Jurnal SOLMA Vol. 15 No. 1 (2026)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v15i1.21401

Abstract

Background: Kegiatan pelatihan teknologi Electronic Fuel Injection (EFI) di SMK Negeri 1 Ampek Nagari dirancang untuk meningkatkan kompetensi guru dan siswa dalam memahami, mendiagnosis, serta mengoperasikan sistem EFI pada kendaraan modern. Tujuan kegiatan ini adalah memperkuat kemampuan teknis dan kesiapan peserta terhadap tuntutan industri otomotif masa kini. Metode: Diikuti 30 peserta melalui ceramah, demonstrasi, praktik langsung, serta evaluasi pre-test dan post-test. Materi mencakup prinsip dasar EFI, fungsi komponen, perawatan, dan diagnostik menggunakan Smart Trainer Hasil: Evaluasi menunjukkan adanya peningkatan signifikan pada kemampuan peserta, dengan rata-rata skor meningkat dari 56,07 pada pre-test menjadi 85,11 pada post-test. Kesimpulan: Kegiatan ini memberikan dampak positif terhadap peningkatan kompetensi guru dan siswa, memperkuat penerapan teknologi EFI dalam pembelajaran vokasi, serta menjadi langkah strategis dalam memperkuat kolaborasi antara perguruan tinggi dan SMK untuk meningkatkan mutu pendidikan kejuruan di Indonesia.
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 Halimahtusakdiah, Halimahtusakdiah 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 Muslim Muslim Mustika, Sari Nanda, Iffarial Nopendra, Wilda Dwi Novrita, Sri Zulfia Nurhasanah Nurhasanah Puspaneli Puspaneli Putra, Rido 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 Suci Suci, Suci Syahada, Rifa Tama, Yuvran Tanpili, Harum Caisar Ulya, Wafiqah Velina Irawan Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Yelfi, Reno Yolanda Intansari Yuliana Yuliana Yusmerita Yusmerita Zulfikar, Diki