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All Journal JURNAL PENDIDIKAN TAMBUSAI International Journal of Educational Dynamics (IJEDS) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal EDUCATIO: Jurnal Pendidikan Indonesia Jurnal Pendidikan dan Keluarga Science and Environmental Journals for Postgraduate Jurnal Pendidikan Tata Boga dan Teknologi

Elida Elida Elida

Departemen Of Family Welfare Science, Universitas Negeri Padang

Author-ID : 2743951

Agriculture, Biological Sciences & Forestry Humanities Education Immunology & microbiology Physics Social Sciences Other

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STANDARISASI RESEP RANDANG DAGING DI SUMATERA BARAT MENUJU MAKANAN KOMERSIL DAN MENDUNIA Elida Elida Elida
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 01 (2021): 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/vol13-iss01/906

Penelitian ini bertujuan untuk menstandarisasi resep randang daging di Kabupaten Agam sebagai makanan adat menuju makanan komersil dan mendunia. Kabupaten Agam terdiri 16 Kecamatan dan 82 Nagari, dimana Nagari yang dijadikan sebagai tempat penelitian yaitu Nagari Sungai Tanang, Nagari Gadut, Nagari Baso, dan Nagari Duo Koto. Penelitian ini menggunakan mix methode (metode campuran). Sumber data penelitian diperoleh dari informan yaitu Bundo Kanduang, atau orang yang ahli dalam mengolah randang dengan mengunakan teknik snowball sampling. Data penelitian berupa hasil observasi dan wawancara kepada informan, serta pengamatan pada lokasi penelitian. Hasil dari penelitian yang telah dilakukan menunjukan bahwa bervariasinya resep radang daging yang ada di Kabupaten Agam, terlihat dari di dapatkannya 34 resep randang dari 4 Nagari yang di jadikan tempat penelitian memiliki perbedaan baik itu dari segi bumbu maupun teknik dalam pengolahannya sehingga kualitas yang dihasilkan dari setiap randang bervariasi. Dari 34 resep yang didapatkan kemudian di lakukan standarisasi terhadap resep yang mempunyai nilai kualitas tertinggi yang telah dinilai oleh panelis.

PENGARUH SUBTITUSI JAGUNG MANIS TERHADAP KUALITAS DADIAH fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti; Anni Faridah; Elida Elida
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 2 (2017): Vol 9 No 2 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss2/83

The purpose of this study was to analyze the effect of sweet corn substitution by 0%, 25%, 50% and 75% on the quality of color, smell, texture and taste of the amount of buffalo milk used. This type of research belongs to a kind of pure experiment using a completely randomized design method of one factor. This research was conducted in Kanagarian Gadut Pakan Raba'a Jorong Lareh Nan Panjang Payakumbuh. The research instrument used is organoleptic test format given to 5 expert panelists namely dadiah farmers. The data obtained is tabulated and do Variant Analysis (ANAVA), if Fcount> Ftable then proceed with Duncan test. The results of the data analysis obtained the highest overall score, yellow color quality is 4.00 (X3), quality smells typical dadiah 4.00 (X0), sweet corn quality 3.33 (X3), soft texture quality 3.80 (X0), solid texture quality 4.00 (X3) ,quality of sweet corn flavor 3.53 (X3) and acid taste 3,73 (X3).

The Meaning of Japuik Money Completers in the Marriage System in Tiku Region, Agam District Wulanda Khairunisa; Elida Elida
Science and Environmental Journal for Postgraduate Vol 3 No 2 (2021): Science and Environmental Journals for Postgraduate (SENJOp)
Publisher : Pascasarjana, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/senjop.v3i2.104

This study aimed to determine the meaning of accompanying japuik money in the marriage system in the Tiku region, Agam regency. This research was qualitative research with a descriptive type. The research informants were determined by convenience sampling. The results of this study indicated that the meanings of the means of accompanying japuik (pick-up) money were: a) Keris, which means male power in Minangkabau, b) Tigo rupo ring (copper, silver, and gold) means that in Minangkabau, one decision cannot be separated from the deliberation of Tigo Tungku Sajarangan (Alim Ulama, Cadiak Pandai, Panghulu), c) Betel, Lime, Gambir, Pinang, Tobacco mean that in Minangkabau a decision is solid and must live in deliberation and be aware of the surrounding environment, d) Salapah Tunsi means determining whether the prospective bride is still virgin or not. The conclusion is that the japuik money is not merely giving a certain amount of money, but there is a special meaning behind the japuik money.

Standarization Of The Recipe For Randang Daging As Tradisional Food In Nagari Sungai Tanang Deslia Khairani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to standardize the recipe for beef randang in Nagari Sungai Tanang, Banuhampu District, Agam Regency which includes ingredients, spices, tools, processing methods and quality analysis in terms of shape, color, aroma, texture and taste. The background of the research was the differences in the use of basic spices, cooking techniques and the dosage in randang processing, resulting in inconsistent and varied quality. This type of research is a mixed method, which is a combination of qualitative and quantitative research. Qualitative data sources were obtained from people who were experts in making randang and quantitative data sources were obtained from 9 trained panelists who knew about randang. Based on the research results, it was found that the standard recipe for meat randang includes the main ingredients, spices, tools, processing techniques and quality. The organoleptic test of the standard recipe for meat randang resulted in a less square shape, dark brown in color, fragrant, oily dry texture and savory taste.

Hubungan Motivasi Belajar Dengan Hasil Belajar Mata Pelajaran Tata Hidang Kelas XI Di SMK Negeri 3 Solok Eka Wahyuni; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research is motivated by the low student learning outcomes in the Subjects in Class XII Catering Services. This study aims to 1) Describe the learning motivation of class XI students in state Vocational High School 3 Solok, 2) Describe the learning outcomes of class XI students in State Vocational High School 3 Solok, 3) Describe the relationship of motivation with student learning outcomes in Subjects in State Vocational School 3 Solok. This type of research is quantitativedescriptivewithacorrelationalapproach.Thepopulationinthisstudywereallstudents of catering services, namely class XII catering services at SMK Negeri 3 Solok, amounting to 60 people with a sample of 60 people using total sampling techniques. The instrument used in this studywasaquestionnaireusingalikerscalethathadtesteditsvalidityandreliability.Thenthedata is analyzed through analysis of descriptions and correlations using formulas and calculated manually and SPSS. The results showed that overall student motivation was in the moderate category.Thereisastrongandsignificantpositiverelationshipbetweenmotivationandlearning outcomesintheSubjectsofClassXIICateringServicesatSMK Negeri3Solok

Stndarization Of The Recipe For Beef Randang As Traditional Food In Nagari Pakan Rabaa Murfiqah Fadhilah; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was conducted to obtain a good and correct standard of meat randang recipe. The method used is a combination method, namely a combination of qualitative and quantitative research. Using two sources, namely: qualitative data sources were obtained from people who were smart or knew they would be involved, while quantitative data were obtained from 5 expert panelists. The qualitative data collection technique uses three techniques, namely: data reduction, data presentation and conclusions, while the quantitative data collection technique uses the organoleptic test with the formula (Mx = (x / N). Based on the research conducted, the meat randang recipe, processing, used, the tools used and the expected quality of the meat randang. The recipe obtained is then converted and organoleptic tests are carried out to obtain the quality of the meat randang including: (shape, color, aroma, texture and taste)

Analysis Of Differences The Quality Randang Eel With The Handling Technique Grilled And Fried Eel Adrinelvita Adrinelvita; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The study aimed to analyze the differences in the quality of rendang eel with the technique of handling grilled and fried eels. The type of research conducted is quantitative research with experiment methods, namely conducting direct experiments on the manufacture of eel rendang with different handling techniques. The study used a completely randomized design (CRD) with 3 replications. The data used is primary data obtained directly from 3 expert panelists who provide answers to a questionnaire (organoleptic test format) about the quality of eel randang with different handling techniques. The data obtained are tabulated into tabular form and analyzed to see the difference between the two treatments with (t test). If the data analysis shows tcount ttable then Ha is accepted and if tcount ttable then H0 is accepted. Based on the results of data analysis of eel rendang using grilled and fried eel handling techniques, the results of data analysis showed that there was no significant difference between X1 and X2 treatments on the quality of eel rendang which stated that H0 was accepted. Overall, with the average tabulation of data, the best results from the two variables are in the fried eel handling technique (X2). For further research, it is recommended to use the technique of handling rendang eel by frying because the value of color, aroma and taste quality is superior to the technique of handling burnt eel (X1).

Persepsi Mahasiswa Tentang Pelaksanaan Mata Kuliah Restoran dan Catering di Prodi Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang Vanesha Padlin; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to describe: 1) Students perceptions about the implementation of Restaurant and Catering courses as a whole, and 2) Students perceptions about Restaurants and Catering courses based on research indicators. This type of research is a quantitative descriptive study. The study population consisted of 48 students from the Family Welfare Study Program at the State University of Padang with a total sample of 48 people taken based on total sampling technique. Data sources are students who have taken Restaurants and Catering courses. The technique of collecting research data is done by using a questionnaire that is designed based on a Likert scale and has been tested for validity and reliability. Data analysis technique is done by determining the frequency distribution of data and data classification techniques based on the calculation of scores using the ideal average research formula (Mi) and standard deviation (Sdi). The results of this study illustrate: 1) Student perceptions about the implementation of Restaurants and Catering courses as a whole are in the very low category, and 2) Student perceptions about the implementation of Restaurants and Catering courses based on three research indicators are in the medium category. Based on the results of the study it can be concluded that the family welfare education student at Padang State University has a very low perception of the subject.

Standarization Of Randang Meat Recipe As Traditional Food In Nagari Tabek Panjang Agam Regency Yulia Rahma Mulyani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to standardize the recipe for beef randang in Nagari Tabek Panjang, Baso District, Agam Regency. This type of research uses a combination of qualitative research which includes ingredients, spices, tools and processing methods, and quantitative research, namely analyzing the quality of meat randang in terms of color, shape, aroma, texture and taste. This research was motivated by the use of different measures of ingredients, spices, and cooking techniques so that the quality of the meat randang was inconsistent. The source of qualitative data was obtained from 13 panelists who know and are experts about randang. Then the recipe for meat randang is obtained which includes the main ingredients, spices, tools, and processing techniques. While the source of quantitative data was obtained from 9 trained panelists who were experts in making randang. The standardization of the meat randang recipe was carried out by means of organoleptic testing on the quality and the results obtained included dark brown in randang color, neat square shape, fragrant aroma, soft meat texture, oily dry bran and savory taste.

Inventory Of Seafood Based Randang Recipes In Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan Yessy Rahmadhani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated because there was no research on seafood-based randang in Ranah Pesisir District, Pesisir Selatan Regency. There is a need for research to record village assets and because there is no book explaining the kinds of randang recipes and the processing of randang in Ranah Pesisir sub-district. The purpose of this study was to make an inventory of the kinds of randang recipes that included ingredients and spices, equipment and processing processes in Ranah Pesisir District. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is data reduction, data presentation, conclusion and verification. The results of this study indicate that there are 6 kinds of randang made from seafood, namely fish randang, shrimp randang, lokan randang, crab randang, dry teri randang, squid randang. The ingredients for making seafood-based randang consist of fish, shrimp, lokan, crab, dried anchovies, squid. Supporting materials consist of fern leaves, Tapak Leman leaves, green beans, cassava leaves, coconut milk. The ingredients for making randang made from seafood consist of ground chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, tamarind, salt, sugar, and spices which are used to make seafood-based randang, including coriander. Randang processing equipment made from seafood, namely stale Sanduak, stale cauldron, and stove. Randang processing is done traditionally using a stove and firewood until it is dry and blackish in color.

Co-Authors Ade Anggraini Adrinelvita Adrinelvita Anni Faridah Deslia Khairani Eka Wahyuni Ezi Angraini fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fitri Eriyanti Hafiidha Gusti Haryani Ilma Ariyeniwinsah Mifathul Nurul Huda Murfiqah Fadhilah Nibras Nibras Puput Nova Septi Hasni Septia Rahmi Vanesha Padlin Windu Okri Harsih Wulanda Khairunisa Yessy Rahmadhani Yulia Rahma Mulyani Yuliarti Yuliarti

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