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

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Inventory Of Meat Randang Recipesin The City Of Pariaman Ilma Ariyeniwinsah; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.389 KB) | DOI: 10.24036/jptbt.v1i3.109

Abstract

The purpose of this study was to make an inventory of various kinds of meat randang recipes which include ingredients, spices, equipment and processing processes in Kota Pariaman. This research is motivated by the absence of data explaining the variety of meat randang recipes in Pariaman City and as a first step in maintaining the nation's culture in promoting traditional regional food as a tourist destination. This type of research is qualitative. Data collection techniques by means of observation, interviews, and documentation. Data analysis used in the field is reduction, presentation, drawing conclusions and verification. The results of this study were 12 recipes of beef randang in Kota Pariaman. Generally, the main ingredients used are beef and coconut milk from old coconut seasoned with wet spices, namely shallots, garlic, ground chilies, ginger, galangal, lemongrass, and dry spices, namely coriander, cloves, and nutmeg. And the leaves are lime leaves, turmeric leaves, and bay leaves. The tools used are plastic com, filter, cutting board, grinding stone and blender, stale frying pan, sanduak and stove, samba plate, cambuang and frying pan. Processing of spices is different from stove fuel and firewood.  
Standardization Of Beef Randang Recipes as Traditional Food In Nagari Gaduik Kecamatan Tilatang Kamang District Agam Nibras Nibras; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.971 KB) | DOI: 10.24036/jptbt.v2i2.183

Abstract

This study aims to standardize the beef  randang recipe, identify the ingredients used for the production of  beef randang, identify the equipment used, explain the processing process, and describe the function of the beef randang in the Gaduik village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making beef randang in the form of: meat, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and , lime leaves, leave salam, red chilies, roasted coconut, nutmeg,  turmeric, tamarind, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, and spoons. Furthermore, the processing process starts from material preparation until it is ready to be served. Finally, the function of the beef randang is served at events such as wedding receptions, Islamic holidays, Eid al Fitr celebrations, Eid al-Adha celebrations and meals for visits from officials.
The Relation Of Learning Discipline With Learning Results Of Hygiene, Sanitation And Sefty Work Ade Anggraini; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (573.518 KB) | DOI: 10.24036/jptbt.v2i1.85

Abstract

The research objective was to determine the relationship between learning discipline and student learning outcomes in the Hygiene, Sanitation and Work Safety Subjects at SMK Negeri 1 Padang Panjang. The research objective describes the learning discipline with learning outcomes. Grade X student of SMK Negeri 1 Padang Panjang. This type of quantitative research uses correlational methods. The population was 29 people and the sample technique used was total sampling. Student learning discipline data were obtained from a questionnaire arranged using a Likert scale model. While learning outcomes are obtained from report cards, namely a combination of knowledge values and skills scores. The type of data used in this research is Product Moment Correlation. Based on the results of the research conducted, it showed that the students' learning discipline of Hygiene, Sanitation and Work Safety Skills Competency of Catering at SMK Negeri 1 Padang Panjang was in the high category with a percentage of 52%, learning outcomes were in the medium category with a percentage of 69%. With a correlation value of 0.415. The results of the correlation coefficient test sig <0.05 or Tcount> T table, the hypothesis is accepted, on the other hand, if sig> 0.05 or Tcount <Ttable the hypothesis is rejected. The sighitung value 0.25 <0.05 with a value of Tcount = 2.370 and a Ttable value of N = 29 = 1.699, it is stated that 2.370> 1.699 with a significance of 0.025 <0.05. The hypothesis (Ha) is accepted, there is a positive and significant relationship between learning discipline and learning outcomes in the subject of Hygiene, Sanitation and Occupational Safety Skills Competency of Catering at SMK Negeri 1 Padang Panjang 
The Relation How To Learn With The Learning Outcomes Indonesian Cake Of Tata Boga Puput Nova; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.692 KB) | DOI: 10.24036/jptbt.v2i1.87

Abstract

One of the factors that influence student learning outcomes is the way students learn. This study aims to describe the relationship between learning methods and student learning outcomes in the subject of Indonesian Cake and Cake Products at SMK Negeri 1 Padang Panjang. The method used in this research is quantitative methods which are classified into correlational research types. The population in this study was the students of class XI Food Management at SMK Negeri 1 Padang Panjang. The sample technique used was total sampling. Student learning data were obtained from distributing questionnaires which were arranged using a Likert scale model. While learning outcomes are obtained from the final report card grades. The data analysis technique used in this research is Product Moment Correlation. Based on the results of the research conducted, it was shown that the students' learning method in the subject of Indonesian cake and cake products, the Culinary Skills Competency of SMK Negeri 1 Padang Panjang was in the good category with a percentage of 76% and learning outcomes were”in the good category with a percentage of”52% with a correlation coefficient of 0.406 significance 0.02 <”0.05”or” t count> t table”(2.307> 1.699) shows that the hypothesis (Ha) is accepted, namely that”there is a positive and significant relationship between learning”methods and learning”outcomes in Indonesian Cake and Cake Products Subjects Competency of Culinary Skills at SMK Negeri 1 Padang Panjang. 
Keberadaan Niniak Mamak dalam pertunjukan Ulu Ambek di Korong Pucuang Anam Nagari Tandikek (kajian status, peran dan fungsi) Windu Okri Harsih; Elida Elida
Jurnal EDUCATIO: Jurnal Pendidikan Indonesia Vol 5, No 2 (2019): Jurnal EDUCATIO: Jurnal Pendidikan Indonesia
Publisher : Indonesian Institute for Counseling, Education and Therapy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.716 KB) | DOI: 10.29210/120192350

Abstract

This article aims to reveal and explain the status, role and function of Niniak Mamak in Ulu Ambek Performing arts in Sungai Pucuang Anam Kanagarian Tandikek. This research uses a qualitative approach that is descriptive analysis. Data collection techniques are conducted by observation/observation, literature study, interviews and documentation. Data analysis techniques are conducted with data reduction measures, data presentation and taking conclusions (verification). The results of the research found was that the status of Niniak Mamak was as owner, controller, manager, supervisor, and policy makers from the performances and artistic culture of Ulu Ambek. While the function of Niniak Mamak is as a policy maker and as a planner and as a controller of the show Ulu Ambek.
Standardization Of The Recipe For Randang Daging As Traditional Food In Nagari Tapakis Mifathul Nurul Huda; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.781 KB) | DOI: 10.24036/jptbt.v2i2.140

Abstract

This study aims to standardie the recipe for meat randang as traditional food in Nagari Tapakis both in terms of ingredients, seasonings, and processing methods. The differences in ingradients, seasonings and  processing methods make the result or quality of the meat range vary in terms of shape, aroma, texture and taste. This type of research is using a mixed method. This research was conducted in Nagari Tapakis, Ulakan Tapakis District, Padang Pariaman Regency. There are two data sources, quantitative, namely  10  trained panelists who know about randang and 5 limited panelists, namely a lecturer in Family Welfare Science, Faculty of Hospitality Tourism, Padang State University The qualitative data collection technique is the organoleptic tets questionnaire format.the results of the organoleptic tets for the meat randang recipe were a fairly square shape, the color of the meat and the randang bran was quite blackish brown, the texture oh the meat was quite soft, the texture of the randang bran was quite dry and oily, the taste of the meat was pervasive and the taste of the randang bran was savory   
Standardization Of Dakak-Dakak Recipe In Simabur Sub District Pariangan District Tanah Datar Regency Septia Rahmi; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.288 KB) | DOI: 10.24036/jptbt.v2i2.148

Abstract

This research is to find the standart recipe of dakak-dakak recipe, include the quality of dakak-dakak. The methods of this research is Mix Method, that is combine a qualitative research and the quantitative research. This research was conducted in Nagari Simabur, Tanah Datar Regency from May 6, 2019 to May 31, 2019. The data sources used in this study were qualitative data sources obtained from people who are good at making dakak-dakak, and quantitative data sources were obtained from 10 people. Limited panelists, namely the Desa Simabur community who are experts in making dakak-dakak. Based on the results of quantitative research, it was found that the number of recipes that had been converted to grams as units of measure. From the results of the organoleptic test conducted, it was found that the quality of the dakak-dakak included: shape of the dakak-dakak (round hollow), shape (uniform), shape (neat), color (yellowish white), color (uniform), aroma (fragrant of flour rice), texture (brittle), and taste (savory).  
PENDAMPINGAN PENGELOLAAN DAN MANAJERIAL UMKM USAHA NATA DE CITRULLUS DAN OLAHAN LAINNYA DARI SEMANGKA AFKIR DI NAGARI KAPELGAM PESISIR SELATAN Ezi Angraini; Fitri Eriyanti; Elida Elida; Yuliarti Yuliarti
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (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.6.1.76-81.2022

Abstract

Pada tahun sebelumnya yaitu 2020 tim pengabdian masyarakat UNP telah memberikan pelatihan kepada para isteri petani semangka tentang pengolahan semangka afkir menjadi beberapa produk makanan dan minuman seperti Nata de Citrullus dan olahan lainnya yaitu selai, sirup, permen jely dan puding yang bahan dasarnya adalah semangka afkir. Seiring waktu berjalan, beberapa bulan belakangan ini sudah dilakukan evaluasi terhadap pengabdian tahun 2020 yang lalu, ternyata ada respon yang baik dari para ibu-ibu isteri petani semangka tersebut yakni para ibu tersebut mempunyai keinginan yang kuat untuk secara kontinu memproduksiny. Dari 25 orang yang kami latih ditahun 2020 ada sekitar 15 orang benar-benar serius untuk menekuni usaha dibidang pengolahan semangka afkir ini dan mereka juga sudah mencoba membuat kelompok kecil UMKM, namun sampai saat ini usahanya belum berjalan dengan lancar dikarenakan 1) minimnya modal untuk melengkapi peralatan usaha 2). kurangnya pengetahuan tentang managemen pengelolaan usaha dan managemen pemasaran serta packaging produk. 3) masih rendahnya jiwa enterpreneurship. Target yang dicapai pada program ini adalah peningkatan kewirausahaan dan daya saing kelompok petani, peningkatan kapasitas produksi dan perluasan pemasaran produk olahan semangka afkir. Harapannya olahan semangka afkir ini dapat dijadikan icon nagari Kapelgam, dan produk ini bisa dijadikan oleh-oleh khas dari Pesisir Selatan yang nantinya bisa dijual ditempat objek-objek pariwisata Pesisir Selatan seperti : di Jembatan Akar - Bayang, Carocok Painan, Wisata Bahari Kawasan Mandeh dan objek wisata lainnya serta target jangka panjangnya bisa didistribusikan di seluruh indonesia . Kata kunci: Pendampingan, managerial, UMKM, Afkir, Kapelgam ABSTRACT In the previous year, 2020, the UNP community service team had provided training to the wives of watermelon farmers on processing rejected watermelons into several food and beverage products such as Nata de Citrullus and other preparations, namely jam, syrup, jelly candy and pudding, the basic ingredients of which were rejected watermelon. Of the 25 people we trained in 2020, there are around 15 people who are really serious about pursuing this business in the field of processing this rejected watermelon and they have also tried to create a small group of MSMEs, but until now their business has not run smoothly due to 1) lack of capital to complete business equipment 2). lack of knowledge about business management and marketing management and product packaging. 3) the spirit of entrepreneurship is still low. The targets achieved in this program are increasing entrepreneurship and competitiveness of farmer groups, increasing production capacity and expanding marketing of processed watermelon products. It is hoped that this rejected watermelon can be used as an icon of the Kapelgam village, and this product can be used as a typical souvenir from the South Coast which can later be sold at South Coast tourism objects such as: at the Akar-Bayang Bridge, Carocok Painan, Mandeh Marine Tourism and other tourist objects and long-term targets can be distributed throughout Indonesia. Keywords: Mentoring, managerial, UMKM, Afkir, Kapelgam
Development of Tutorial Video Media for Traditional Dance Materials in Cultural Arts Lessons Hafiidha Gusti Haryani; Elida Elida
International Journal of Educational Dynamics Vol 4 No 1 (2021): International Journal of Educational Dynamics (IJEDs)
Publisher : Postgraduate School, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/ijeds.v4i1.401

Abstract

This study aims to analyze the development process, the level of validity, the level of practicality, and the level of effectiveness of developing video tutorial media for traditional dance materials in Cultural Arts lessons in Junior High School (JHS). There are three analytical techniques used to process data from product development, namely content analysis, descriptive analysis, and t-test analysis. The results of this study show that the development of video tutorial media in traditional dance masters uses the Research & Development (R & D) method with a model of development analysis, design, development, implementation, evaluate (ADDIE ). The results of the overall student response showed a very backward response because it was used without obstacles which had fatal consequences to the use of video tutorial media in traditional dance material, namely andun dance in cultural arts lessons. The results of the overall student response showed a very reversed response because it was used without obstacles which had fatal consequences to the use of medial video tutorials on traditional dance materials, namely andun dance in cultural arts lessons. The results of the questionnaire based on the effectiveness test on the development of video tutorial media found that many students like cultural arts lessons, students are more interested and motivated in learning by using video tutorial media, students tend to be active in learning and their curiosity increases. It can also be seen from the observation sheet that students' interest in learning with video tutorial media has increased.
Perbedaan Motivasi Mahasiswa Lulusan SMA dan SMK dalam Memilih Program Studi Pendidikan Kesejahteraan Keluarga (PKK) Septi Hasni; Elida Elida
Jurnal Pendidikan Tambusai Vol. 7 No. 1 (2023): April 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.217 KB)

Abstract

Motivasi dalam sebuah pemilihan sebuah Program Studi merupakan kondisi dimana dorongan kebutuhan yang secara cukup dirangsang untuk mengarahkan seseorang untuk mencari kepuasan . Penelitian ini bertujuan untuk mendeskripsikan dan menganalisis perbedaan motivasi mahasiswa lulusan SMA dan SMK memilih Program Studi Pendidikan Kesejahteraan Keluarga (PKK), Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan. Jenis penelitian ini adalah deskriptif komparatif. Populasi dalam penelitian ini adalah mahasiswa Prodi PKK, S1 Departemen IKK yang berjumlah 233 mahasiswa. Teknik pengambilan sampel menggunakan teknik Proporsional Random Sampling berjumlah 70 mahasiswa terdiri atas 34 mahasiswa lulusan SMK dan 36 mahasiswa lulusan SMK. Teknik pengumpulan data menggunakan kuisioner (Angket) melalui google form dengan menggunakan Skala Likert yang telah teruji validitas dan reliabilitasnya. Hasil penelitian menunjukan bahwa motivasi mahasiswa SMA dan SMK dalam memilih Prodi PKK berada kategori sedang. Berdasarkan nilai rata-ratanya motivasi mahasiswa SMK dalam memilih Prodi PKK lebih tinggi dibandingkan mahasiswa lulusan SMA. Berdasarkan analisis perbedaan terdapat perbedaan motivasi yang signifikan mahasiswa memilih Program Studi PKK antara mahasiswa lulusan SMA dan SMK dengan nilai Sig.(2-tailed) 0,015 < 0,05
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