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Pengembangan Media Pembelajaran Berbasis Multimedia pada Mata Kuliah Bakery Ezi Anggraini; Anni Faridah; Reno Yelfi
Jurnal Pendidikan Teknologi Kejuruan Vol 2 No 3 (2019): Regular Issue
Publisher : Universitas Negeri Padang

Based on preliminary observations, the learning outcomes and creativity of IKK Department students who take the Bakery course are still low, it is estimated that the low learning outcomes are due to the limitations of existing learning resources or learning media, there are still deficiencies in the existing learning media. Therefore, designed and made a learning medium in the form of multimedia learning for Bakery courses. The purpose of this research was to develop the learning media based multimedia that valid, practice, and effective for bakery. This research used Research and Development (R&D) method, and 4D (four-D) model that develop by S. Thiagarajan and friends. There were four steps in 4D model, there were define, design, develop, dessiminate. The media was diesigned by using Macromedia Flash CS 6. The result of this research was that the learning media based multimedia were valid, practice, and effective to use as a learning media of bakery.

Analisis Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah Wiwik _ Indrayeni; Ezi Anggraini; Wirnelis Syarif
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/737

Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption

TOURISM RECOVERY MELALUI PELATIHAN KULINER HALAL PADA PENGELOLA HOMESTAY NAGARI HARAU DI ERA NEW NORMAL Anni Faridah; Sari Mustika; Ezi Anggraini
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.249-254.2021

Pandemik Covid 19 membuat wisatawan memilih tujuan wisata yaitu daerah yang jauh dari keramaian dan memilih menginap di homestay untuk menghindari kerumunan. Bagi wisatawan, objek wisata alam, kuliner dan pengalaman unik merupakan daya tarik untuk melakukan kunjungan wisata ke suatu daerah. Wisatawan datang ke suatu daerah untuk berburu atau bernostalgia dengan alam sekaligus menikmati makanan khas daerah setempat. Di era new normal ini, industri pariwsata melakukan “tourism recovery” menata kembali objek wisata, wisata kuliner dan homestay sehingga mejadi destinasi wisata yang sesuai dengan kondisi pandemik. Nagari Harau tergolong nagari yang tingkat ekonomi masyarakat rendah dan keadaan sarana dan prasarana yang belum memadai, penghasilan masyarakat yang rendah serta sumber daya manusia baik ilmu pengetahuan maupun keterampilan masih belum terlatih. Di Nagari Harau terdapat homestay yang hanya baru sebatas menyediakan tempat dan belum memiliki pengetahuan untuk memberikan pengalaman yang unik seperti menyiapkan makanan khas Harau; khas Sumatera Barat atau makanan nusantara. Setiap homestay perlu diberikan/ditingkatkan pengetahuan dan keterampilan yaitu peningkatan wawasan, keterampilan, dan manajemen, tentang penerapan olahan makanan dan minuman khas Harau, khas Minang. Kegiatan pelatihan ini bertujuan untuk melakukan pemberdayaan masyarakat lokal Nagari Harau Kecamatan Harau Kabupaten Limapuluh Kota menuju pariwisata halal khususnya dibidang kuliner halal. Kata kunci: harau, homestay, kuliner halal, new normal ABSTRACT The Covid-19 pandemic has made tourists choose tourist destinations, namely areas that are far from the crowds and choose to stay at homestays to avoid crowds. For tourists, natural attractions, culinary and unique experiences are the main attraction for visiting an area. Tourists come to an area to hunt or reminisce with nature while enjoying the local specialties. In this new normal era, the tourism industry is carrying out "tourism recovery" rearranging tourist attractions, culinary tourism and homestays so that they become tourist destinations that are in accordance with the conditions of the pandemic. Nagari Harau is classified as a nagari with a low level of community economy and inadequate facilities and infrastructure, low community income and human resources both in terms of knowledge and skills are still not trained. In Nagari Harau there are homestays that are only limited to providing a place and do not yet have the knowledge to provide unique experiences such as preparing Harau specialties; typical of West Sumatra or archipelago food. Each homestay needs to be given/improved knowledge and skills, namely increasing insight, skills, and management, regarding the application of processed food and beverages typical of Harau, typical of Minang. This training activity aims to empower the local community of Nagari Harau, Harau District, Limapuluh Kota Regency towards halal tourism, especially in the field of halal culinary. Keywords: Tourism recover, halal culinary, homestay, harau

ONLINE LEARNING MANAGEMENT OF PASTRY COURSES ON COMPETENCY ACHIEVEMENTS DURING THE COVID 19 PANDEMIC Ezi Anggraini; M Giatman; Hasan Maksum
JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 02 (2022): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol14-iss02/1199

After the spread of the Covid-19 outbreak had an effect on the world of education, changes to the learning system were directed to an online home study policy. This study aims to determine the effect of online learning management on competency achievement in the Pastry course. This research method uses a quantitative method by comparing student learning outcomes online during the pandemic and before the pandemic in the Pastry course at the IKK FPP UNP department. The Pastry course is a basic practical course that requires more direct lecturer guidance. Based on the comparison of the average value of learning outcomes, it shows that the class that does face-to-face learning has an average value of 8.8 with a standard deviation of 8.52775. Meanwhile, classes that do learning with online or online media have an average of 7.5 and a standard deviation of 7.52775. This shows that the average value with face-to-face learning has an average higher than when using online learning using the e-learning classroom application. It turns out that management for pastry colleges is better using face-to-face learning.

DIVERSIFIKASI PENGOLAHAN KACANG TANAH DI NAGARI MANINJAU KECAMATAN TANJUNG RAYA KABUPATEN AGAM Sari Mustika; Ezi Anggraini; Ranggi Rahimul Insan; Anni Faridah
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 2 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.2.80-83.2022

Nagari Maninjau merupakan sebuah Nagari di Provinsi Sumatera Barat yang merupakan ibu kota Kecamatan Tanjung Raya Kabupaten Agam. Komoditi utama daerah sekeliling danau Maninjau selain perikanan adalah padi, dan komoditi lainya seperti jagung, kacang tanah, dan umbi-umbian. Pengolahan kacang tanah menjadi berbagai produk olahan makanan bertujuan untuk meningkatkan nilai tambah dan nilai ekonomis dari kacang tanah tersebut. Dari hasil survey tim pengabdian, saat ini hasil olahan kacang tanah yang sudah dipasarkan hanya dalam bentuk ‘kacang barandang’, belum ditemukan olahan kacang tanah yang lain. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat sebagai mitra dengan memanfaatkan potensi daerah yang ada tetapi belum termanfaatkan secara optimal yaitu kacang tanah menjadi produk yang bervariasi, dapat tahan lama serta memiliki nilai tambah, seperti bumbu pecel, kipang kacang dan selai kacang. Kata kunci: Maninjau, kacang tanah, kipang, bumbu pecel, selai ABSTRACT Nagari Maninjau is a Nagari in West Sumatra Province which is the capital of Tanjung Raya District, Agam Regency. The main commodities of the area around Lake Maninjau besides fisheries are rice, and other commodities such as corn, peanuts, and tubers. Processing peanuts into various processed food products aims to increase the added value and economic value of these peanuts. From the results of the service team survey, currently processed peanuts that have been marketed are only in the form of 'barandang peanuts', no other processed peanuts have been found. This activity aims to improve the knowledge and skills of the community as partners by utilizing the potential of the area that exists but has not been utilized optimally, namely peanuts into varied, durable and value-added products, such as pecel seasoning, peanut butter and peanut butter. Keywords: Maninjau, peanuts, kipang, pecel seasoning, jam

Field Work Practice Of Culinary Student Through Teaching Factory At SMK Negeri 1 Lubuk Sikaping Tri Arina; Ezi Anggraini; Asmar Yulastri; Cici Andriani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27037

Vocational High Schools (SMK) are required to produce graduates who are job-ready and equipped with skills that meet industry needs. SMK Negeri 1 Lubuk Sikaping, as one of the Centers of Excellence (SMK PK), is committed to developing its curriculum and providing learning facilities that equip students with the competencies needed for the workforce through the implementation of Teaching Factory learning. This study aims to determine the effect of Teaching Factory learning on the Readiness of Culinary Students' Field Work Practice at SMK Negeri 1 Lubuk Sikaping. This type of research uses a quantitative. The data collection technique was carried out through a questionnaire given to 66 students. Data analysis used software SPSS versi 26.00 with a simple linear regression test. The results of the study showed: (1) Teaching Factory learning is in the good category (44%), and Culinary Students' Field Work Practice Readiness is also in the good category (38%). (2) The results of the regression test show that there is a positive and significant influence between Teaching Factory learning on Field Work Practice, with a significance value of 0.010. (3) The regression coefficient value is 0.143, which means that every one unit increase in the TeFa learning variable can increase Culinary Students' Field Work Practice Readiness by 0.143 points. The R value of 0.143 indicates that Teaching Factory learning contributes 14.3% to Culinary Students' Field Work Practice Readiness, while the remaining 85.7% is influenced by other factors.

Analisis Pembelajaran Berbasis Proyek (Project Based Learning ) Dalam Meningkatkan Kemampuan Wirausaha Siswa Kelas Xi Kuliner Smkn 2 Bukittinggi Muhammad Gilang Permana Putra; Cici Andriani; Ezi Anggraini; Wiwik Indrayeni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27180

This study aims to determine the effectiveness of the Project Based Learning model on the entrepreneurial skills of eleventh-grade Culinary students at SMKN 2 Bukittinggi. This research employed a quantitative method with a one-group pretest-posttest design. The subjects of this study consisted of 105 students. The instrument used was an entrepreneurial skills test administered before (pretest) and after (posttest) the implementation of the Project Based Learning model. The data were analyzed using normality test, homogeneity test, paired sample t-test, and N-Gain analysis.The results showed that the average pretest score was 67.25, categorized as moderate, while the average posttest score was 81.40, categorized as high. The paired sample t-test result indicated that the calculated t-value (12.85) was higher than the t-table value (1.98) with a significance value of 0.000 < 0.05, indicating a significant effect of the Project Based Learning model on students’ entrepreneurial skills. The N-Gain score of 0.43 was classified as moderate, indicating a moderate level of effectiveness.Based on these findings, it can be concluded that the Project Based Learning model is effective in improving the entrepreneurial skills of eleventh-grade Culinary students.

The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Ratu Mailisa; Anni Faridah; Elida Elida; Ezi Anggraini
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.27000

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.

The Quality Of Blooming Steamed Sponge Cake With Different Steamer Materials And Steaming Times Mifta Zhafira Khairani; Elida Elida; Kasmita Kasmita; Ezi Anggraini
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.27009

Steamed sponge cake is a popular cake product due to its fluffy texture, soft crumb, and distinctive sweet taste. One of the important factors that determine the success of steamed sponge cake is the material of the steaming equipment and the steaming time. This study aims to determine the effect of steaming equipment materials (bamboo, aluminum, and stainless steel) and steaming time (15, 20, and 25 minutes) on the quality of steamed sponge cake. The study used an experimental method with a 3×3 factorial design and three replicates. Organoleptic tests were conducted by five trained panelists on aspects of volume, four-segment fluffy shape, and texture (moist, soft, and finely porous). The results of the analysis showed that the steaming tool material had a significant effect on all quality aspects (p < 0.05), while the steaming time and the interaction between the two had no significant effect (p > 0.05). The highest average quality scores were obtained for the aluminum steamer, namely volume 3.33, four-segment shape 3.00, and neat shape 3.07. The Fcount value for the steamer factor was 6.41 for volume, 61.00 for four-segment fluffy shape, and 21.80 for neat shape, which was greater than the Ftable (3.31) at the 5% level. Thus, it can be concluded that the steamer material has a significant effect on the quality of steamed sponge cake, where aluminum steamers produce products with expanded volume, perfect four-segment fluffy shape, and soft and moist texture that are most preferred by panelists.

Organoleptic Analysis Of Three Types Of Watermelon On The Quality Of Jam Dzaky Hilmy Pulungan; Ezi Anggraini; Anni Faridah; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26992

Jam is a popular fruit-based product due to its sweet flavor, distinctive aroma, and smooth texture, while watermelon has great potential as a jam ingredient because of its abundant availability in Indonesia and its high water, sugar, and lycopene content. This study aimed to determine the effect of three types of watermelon Inul watermelon (X1), seedless red watermelon (X2), and striped red watermelon (X3) on the quality of watermelon jam based on sensory and hedonic evaluations. Thirty panelists participated in three replications to assess four main parameters: color, aroma, texture, and taste. The sensory test results showed that jam made from seedless red watermelon (X2) had the best quality with color score 5.74, aroma 6.14, texture 5.69, and taste 6.22. Meanwhile, the hedonic test results revealed that the same sample (X2) was most preferred by panelists, with color score 5.89, aroma 5.53, texture 5.90, and taste 5.60. Analysis of variance indicated significant differences in color, texture, and taste, but no significant difference in aroma. Therefore, it can be concluded that watermelon type influences both the quality and acceptability of watermelon jam, with seedless red watermelon (X2) producing the best jam characterized by a bright red color, fresh aroma, soft texture, and balanced natural sweetness.

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