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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 JOURNAL OF SCIENCE AND SOCIAL RESEARCH 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 Journal of Global Research Education Siber Journal of Advanced Multidisciplinary 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 Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Other

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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.
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.
The Role Of Body image In Determining The Nutrional Status Of Adolecent Girls In Padang Panjang Riva Muharramah; Kasmita Kasmita; Yuliana Yuliana; Lucy Fridayati
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. 
Sensory Quality Analysis Of Putu Ayu Cake With The Addition Of Red Dragon Fruit Extract Rahmi Kurnia; Lucy Fridayati; Elida Elida; Ezi Anggraini
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. 
The Influence of Breakfast Habits on the Learning Concentration of Culinary Class Students at SMK Negeri 2 Pariaman Suci Rahmadhani; Kasmita Kasmita; Yuliana Yuliana; Lucy Fridayati
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.
Analisa Sensori Kue Talam Dengan Penambahan Puree Ubi Ungu (Ipomoea Batatas L.) Aulia Wiga Anasthy; Anni Faridah; Lucy Fridayati; Riski Gusri Utami
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.942

Abstract

Industri kue tradisional Indonesia, seperti kue cenil, kue nona manis, dan kue talam, masih banyak memanfaatkan pewarna sintetis yang berisiko bagi kesehatan konsumen. Sebagai alternatif yang lebih aman, pewarna alami sendiri banyak didapatkan pada tumbuh-tumbuhan, seperti wortel, daun pandan, dan ubi ungu. Ubi ungu (Ipomoea batatas) berpotensi sebagai alternatif pewarna alami karena mengandung antosianin tinggi yang bersifat antioksidan sekaligus memberikan warna ungu yang menarik. Penelitian ini bertujuan menganalisa sensori pengaruh penambahan puree ubi ungu kukus dengan konsentrasi 0%, 20%, 30%, dan 40% terhadap kualitas sensori kue talam. Metode penelitian yang digunakan adalah eksperimen dengan rancangan empat perlakuan, melibatkan uji jenjang dan uji hedonik yang dianalisis menggunakan ANAVA serta uji lanjut DMRT pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan puree ubi ungu berpengaruh signifikan terhadap kualitas warna (Fhitung 7,60 > Ftabel 2,71), tekstur (Fhitung 16,39 > Ftabel 2,71), rasa (Fhitung 25,76 > Ftabel 2,71), dan tingkat kesukaan rasa (Fhitung 13,91 > Ftabel 2,71), namun tidak berpengaruh signifikan terhadap kualitas bentuk dan aroma. Perlakuan terbaik secara keseluruhan adalah X3 (40%) pada parameter warna, rasa, dan kesukaan, sementara X2 (30%) menghasilkan tekstur terbaik. Penelitian ini membuktikan bahwa puree ubi ungu dapat dimanfaatkan sebagai pewarna alami sekaligus meningkatkan kualitas sensori kue talam. Penelitian selanjutnya disarankan mengkaji daya simpan, kadar antosianin, dan nilai gizi produk secara lebih mendalam.
Randang Lokan Processing in Nagari Muaro Sakai Inderapura Pesisir Selatan Regency Andhini Azzahra; Elida; Kasmita; Lucy Fridayati
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.967

Abstract

This study aims to describe the processing of Randang Lokan in Nagari Muaro Sakai Inderapura, South Coast Regency which includes the composition of ingredients, spices, equipment, and processing processes. This study uses a descriptive method with a qualitative approach. Research informants were determined using purposive sampling techniques, while data collection was carried out through observation, interviews, and documentation. Data analysis was carried out through the stages of data reduction, data presentation, and conclusion drawn, while the validity of the data was tested using source triangulation and triangulation techniques. The results of the study showed that the main ingredients of Randang Lokan consisted of lokan, coconut milk, and ferns, while the additional ingredients used by some of the informants were leman tapak leaves and roasted coconut. The spices used include onion, garlic, red chili, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, and salt. The equipment used is still dominated by traditional equipment, such as lado, gadang cauldrons, wooden stoves, coconut grating machines, and wood mixer spoons. The processing process starts from cleaning and boiling lokan, making coconut milk, refining spices, cooking coconut milk to removing oil, adding spices, lokan, and ferns, then cooking until dry and blackish-brown. The difference found lies only in the use of additives, while the basic processing techniques are relatively the same for each informant. Thus, the processing of Randang Lokan in Nagari Muaro Sakai Inderapura still maintains traditional techniques that have been passed down from generation to generation and is a form of preserving the region's culinary heritage.
The Relationship of Parental Income to Student Career Selection of Culinary Skills Program Ibrahim An-Nakha&#039;i AD; Elida; Kasmita; Lucy Fridayati
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.968

Abstract

Career selection is a strategic process for Vocational High School students because it relates to the direction of work, entrepreneurship, or continuing their studies after graduation. This study aims to (1) describe parental income, (2) analyze student career selection based on three main pathways, and (3) examine the relationship between parental income and student career selection of Culinary Skills Program. The research uses a quantitative approach with a correlational design. The population amounted to 202 students and a sample of 135 students was selected through proportional stratified random sampling. Parents' income is measured from the categories of basic income and additional income of fathers and mothers. Career selection was measured with 40 seven-level Likert scale statements. The trial on 30 respondents retained 40 valid points out of the initial 48 points and resulted in a Cronbach's Alpha of 0.947. The results showed that 76.3% of fathers and 87.4% of mothers were in the category of non-income or income below Rp2,500,000 per month; As many as 65.9% of fathers and 74.8% of mothers have no additional income. Overall career selection is most in the high category (44.4%). The entrepreneurial aspect obtained the highest respondent achievement rate of 69.35%, followed by 67.85% working and continuing studies 64.40%. The Spearman correlation yields r_s = 0.110 and p = 0.202, so the relationship between the two variables is positive, very weak, and insignificant. The square of the correlation coefficient of 1.22% indicates a very small joint association. The findings confirm that career services need to strengthen self-efficacy, information, practical experience, and non-financial support, not just consider family economic backgrounds.
Sensory Analysis of Steamed Apem With Dragon Fruit Skin Substitution (Hylocereus Polyhizus) Isra Mutia; Anni Faridah; Lucy Fridayati; Riski Gusri Utami
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1004

Abstract

The Indonesian traditional moist cake industry including putu cake, lapis cake, and apem cake, still relies heavily on synthetic food colorings that pose health risks. Natural colorings are a safer alternative, as they are often derived from plants or food waste, such as suji leaves, beets, and dragon fruit peel. Red dragon fruit peel (Hylocereus polyrhizus) has potential as a natural dye alternative because it contains high levels of betacyanin, which acts as an antioxidant while also providing a rich color. Steamed apem cake is one of Indonesia's traditional cakes that has cultural value and is widely consumed by the community. Color is one of the factors influencing product attractiveness; however, synthetic food colorants are still commonly used and may pose health risks if used improperly. Natural colorants are a safer alternative and can be obtained from various plants, such as carrots, pandan leaves, and dragon fruit. Red dragon fruit peel, a by-product of the fruit processing industry, contains betalain pigments and has the potential to be utilized as a natural food colorant. This study employed an experimental method using a Completely Randomized Design (CRD) with four treatments: 0%, 35%, 50%, and 65% substitution of dragon fruit peel extract. Product quality was evaluated through ranking and hedonic tests using a 7-point scale by 30 semi-trained panelists. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level when significant differences were detected. The results showed that dragon fruit peel extract substitution significantly affected color quality (F = 69.64 > Ftable = 2.71) and texture (F = 23.60 > Ftable = 2.71), but had no significant effect on shape (F = 0.05 < Ftable = 2.71), aroma (F = 0.82 < Ftable = 2.71), or taste (F = 0.48 < Ftable = 2.71). In the hedonic test, the substitution significantly affected panelists' preference for color (F = 23.91 > Ftable = 2.71) and taste (F = 13.91 > Ftable = 2.71), while no significant effects were observed for shape, aroma, and texture. The best treatment was obtained with 65% dragon fruit peel extract substitution, indicating its potential as a natural food colorant while improving the sensory quality of steamed apem cake.
Analisis Pengaruh Subtitusi Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Pewarna Alami Terhadap Kualitas Pinukuik Fadhilah Adinda Ghassani; Anni Faridah; Lucy Fridayati; Rahmi Holinesti
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1053

Abstract

Pinukuik merupakan salah satu makanan tradisional khas Minangkabau yang berbahan dasar tepung beras, tape, air dan kelapa parut, dengan cita rasa manis serta tekstur yang berpori serta lembut yang digemari masyarakat. Namun, inovasi warna dalam pengolahan pinukuik masih terbatas, sehingga perli dilakukan inovasi agar pinukuik mempunyai warna yang lebih menarik dengan memanfaatkan bahan alami yang bernilai tambah seperti kulit buah naga merah yang kaya akan pigmen alami dan senyawa betasianin. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi ekstrak kulit buah naga merah terhadap kualitas organoleptik pinukuik serta menentukan tingkat subtitusi yang paling optimal dan dapat diterima oleh panelis. Metode yang digunakan adalah penelitian eksperimen dengan variasi perlakuan subtitusi ekstrak kulit buah naga merah sebesar 0%, 30%, 45%, 60%, serta pengujian kualitas berdasarkan aspek bentuk, warna, aroma, tekstur, rasa dan daya terima melalui uji organoleptik oleh 30 panelis tidak terlatih. Data dianalisis dengan menggunakan uji ANAVA untuk mengetahui pengaruh terhadap perlakuan produk. Apabila hasil analisis menunjukkan bahwa nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan pada tiap perlakuan. Hasil penelitian menunjukkan bahwa subtitusi ekstrak kulit buah naga memberikan pengaruh terhadap kualitas warna dan tingkat kesukaan terhadap warna serta aroma, namun tidak berpengaruh signifikan terhadap kualitas bentuk, aroma, tekstur, dan rasa. Perlakuan terbaik secara keseluruhan adalah X2 (45%). Penelitian ini membuktikan bahwa ekstrak kulit buah naga merah dapat dapat dimanfaatkan sebagai pewarna alami pada pinukuik untuk mengingkatkan kualitas serta nilai gizi dan nilai tambah produk.
Co-Authors Adlim, Rino Fitra Adriani, Cici Al Rafni Alda, Fahmia Anak Agung Istri Sri Wiadnyani Andhini Azzahra Anggita Rizky Yuliandri Anni Faridah Annisa Afantia Annisa Faradilla Suci Antoni, Pramita Aprila, Elsi Arsyad Athari Asmar Yulastri Aulia Wiga Anasthy 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 Ezi Anggraini Fadhilah Adinda Ghassani Fadillah, Mayang Fahmi, Fithrah Iqlimia Farah Meidilla Az Zahra Febian Vebyola Fitra, Yelniza Gusnita, Wiwik Halima Zaifi Halimahtusakdiah, Halimahtusakdiah Halmawati Halmawati Harmupeka, Apridanti Hidayaturrahmi, Hidayaturrahmi Ibrahim An-Nakha&#039;i AD Indah Fajar Indrayeni, Wiwik Islami Arza, Audina El Isra Mutia Istiqomah, Tia JR, Mutiara Juliana Siregar Kasmita Kasmita Kasmita Kasmita Lestari, Ninda Tiara Lindra, Maifo Mudhiah, Putri Khansa Muslim Muslim Mustika, Sari Nanda, Iffarial Nopendra, Wilda Dwi Novrita, Sri Zulfia Nurhasanah Nurhasanah Nurhasanah Puspaneli Puspaneli Putra, Rido Putri Yulianda Walmi Putri, Mia Anggelina Rabiatul Adawiyah Rahmi Holinesti Rahmi Kurnia Riski Gusri Utami Riva Muharramah Riva Septia Ningsih RR. Ella Evrita Hestiandari Sahputra, Edo Saputra, Wisnu Edi Saputri, Marisa Ayu Sari Mustika sastika, Nadhiya Selviani, Rahma Siregar, Juliana Suci Rahmadhani Suci Suci, Suci Syahada, Rifa Tama, Yuvran Tanpili, Harum Caisar Ulya, Wafiqah Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Yelfi, Reno Yolanda Intansari Yuliana Yuliana Yuliana Yuliana Yusmerita Yusmerita Zulfikar, Diki