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All Journal Jurnal Pendidikan Vokasi Jurnal Kesehatan Masyarakat Al Ishlah Jurnal Pendidikan Jurnal Berkala Kesehatan Jurnal Organisasi Dan Manajemen JURNAL PENDIDIKAN TAMBUSAI JETL (Journal Of Education, Teaching and Learning) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Didaktik : Jurnal Ilmiah PGSD STKIP Subang Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Journal of Food Engineering Journal of Scientech Research and Development SENTRI: Jurnal Riset Ilmiah Jurnal Sains Terapan Pariwisata Bharasumba Jurnal Multidispliner Journal of Global Research Education Jurnal Penelitian Pendidikan Indonesia Siber Journal of Advanced Multidisciplinary QAWIUN : Jurnal Penelitian dan Pengabdian Masyarakat Journal of Educational and Learning Studies
Kasmita Kasmita
Universitas Negeri Padang
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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.
Sensory Characreristics of Tamarillo Syrup Nadia Hendria Putri; Rahmi Holinesi; Kasmita Kasmita; Sari Mustika
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.v6i2.26887

Abstract

This study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value of this less-preferred fruit. The research was carried out in May 2025 at the Culinary Workshop, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD), consisting of three sugar concentration treatments: 125 grams (X0), 100 grams (X1), and 150 grams (X2), each replicated three times. A sensory evaluation was conducted to assess the quality of the tamarillo syrup. The sensory assessment focused on four parameters: color, aroma, texture, and taste. The evaluation was performed by 30 untrained panelists, all of whom were culinary students at Universitas Negeri Padang. The data obtained were analyzed using ANOVA, followed by Duncan’s Multiple Range Test if significant differences were found. The results showed that sugar concentration had a significant effect on taste, but no significant influence on color, aroma, or texture. The 150-gram sugar treatment (X2) produced the highest overall scores, with deep red color (2.14), fresh tamarillo aroma with cinnamon notes (2.21), and a balanced sweet-sour taste (2.79). It can be concluded that the 150-gram sugar treatment (X2) resulted in the best sensory quality.  
The Quality of Sweet Bread with the Addition of Pumpkin Yelvis Tanti; Kasmita Kasmita; Wiwik Gusnita; Rahmi Holinesti; Titen Darlis Santi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26863

Abstract

Sweet bread is a popular food product widely favored across various community groups. It is known for its soft texture and sweet taste that delights the palate, making it a preferred choice for breakfast or a snack. This study aims to analyze the quality of sweet bread enriched with pumpkin based on several sensory aspects, including aroma, texture, and taste. The research method employed was experimental. The results showed that the bread quality from treatments I and III, with 100% pumpkin substitution, exhibited good volume expansion, a round and neat shape, and a yellowish-orange color characteristic of pumpkin. The texture was thin and soft, the taste was sweet, and the aroma had a distinct pumpkin fragrance.
Perbedaan Umur Simpan Donat Dengan Substitusi Tepung Jagung Rahmayani Harnesia; Elida; Kasmita; Yolanda Intan Sari
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 6 No. 2 (2026): Ekasakti Jurnal Penelitian dan Pengabdian
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v6i2.1413

Abstract

Penggunaan pangan lokal sebagai substitusi tepung terigu penting untuk mendukung diversifikasi pangan dan mengurangi impor gandum. Tepung jagung merupakan alternatif potensial, namun studi mengenai masa simpan produk donat dengan substitusi ini masih terbatas. Penelitian ini bertujuan menganalisis perbedaan masa simpan donat dengan substitusi tepung jagung sebesar 25% dan 30%. Metode penelitian menggunakan pendekatan kualitatif dengan desain observasional deskriptif. Sampel dipilih secara purposive dan data dikumpulkan melalui observasi sistematis serta dokumentasi terhadap perubahan organoleptik selama enam hari pada suhu ruang dalam wadah kedap udara.Hasil penelitian menunjukkan bahwa kedua formulasi memiliki pola penurunan kualitas yang serupa. Donat mempertahankan kualitas baik hingga hari kedua, mulai menurun pada hari ketiga, dan tidak layak dikonsumsi pada hari keempat yang ditandai dengan aroma asam, perubahan tekstur, pemudaran warna, serta pertumbuhan jamur. Tidak ditemukan perbedaan substansial antara tingkat substitusi 25% dan 30% dalam hal stabilitas penyimpanan. Disimpulkan bahwa donat dengan substitusi tepung jagung 25% dan 30% memiliki masa simpan praktis hingga tiga hari pada suhu ruang. Temuan ini memperluas literatur mengenai stabilitas penyimpanan produk berbasis tepung jagung.
Android-based learning media development with iSpring Suite application in pastry course Febri Ananda; Elida Elida; Kasmita Kasmita; Dedy Irfan
Jurnal Pendidikan Vokasi Vol. 13 No. 3 (2023)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i3.66941

Abstract

The utilization of Information and Communication Technology (ICT) is one of the things needed in the education era for effective learning. This study aims to produce Android application-based media using iSpring Suite in feasible pastry courses based on the values and tests of validity, practicality, and effectiveness. The development research used the 4D model (Define, Design, Develop, and Disseminate). The limited trial of Android application media was conducted on 30 Department of Family Welfare Science, Concentration of Catering students at Universitas Negeri Padang who were taking pastry courses. Data collection instruments used validation sheets, evaluation questions, and student response questionnaires. The data obtained were analyzed descriptively and quantitatively. The results showed that the validation value of the material expert was 0.758 with the valid category, and the validation of the media expert was 0.833 with the valid category. The practicality value gets a score of 3.06 with a practical category. The effectiveness value is obtained from the evaluation results of the control class and the experimental class. Hypothesis testing was carried out using the t-test with the Independent Samples Test method. The t-test results show the t-count value (12.0228) > t-table (2.0167), so Ho is accepted. This means there is a difference in the value of the control and experimental classes. The effect size calculation obtained a value of 3.13, so based on the applicable criteria, this effect size value is included in the very high category. Based on these results, the application-based learning media using iSpring Suite is declared feasible based on validity, practicality, and effectiveness as a learning media.
Effect of problem-based learning integrated with Contextual Teaching and Learning on kitchen utensil learning outcomes Trisna Atmadinata; Fadhilah Fadhilah; M. Giatman; Kasmita Kasmita
Journal of Educational and Learning Studies Vol 9, No 1 (2026): Journal of Educational and Learning Studies
Publisher : Global Econedu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32698/02432

Abstract

This study aimed to examine the effect of the Problem-Based Learning (PBL) model integrated with Contextual Teaching and Learning (CTL) on students’ cognitive learning outcomes in the Kitchen Utensil topic among Grade X Culinary students at SMK Negeri 3 Solok. A quantitative approach with a quasi-experimental non-equivalent control group design was employed. The sample consisted of 62 students divided into an experimental group (n = 31) and a control group (n = 31). Data were collected through pretest and posttest achievement tests and analyzed using descriptive statistics, Independent Samples t-test, Paired Samples t-test, N-Gain analysis, and Cohen’s d effect size. The findings revealed a significant difference in posttest scores between the experimental and control groups (t = 3.020, p = 0.004). The experimental group achieved a higher mean score (79.44) than the control group (72.58). Furthermore, students in the experimental group demonstrated significant improvement from pretest to posttest (t = -13.902, p < 0.001), with an N-Gain score of 0.39 and a very large effect size (d = 2.497). The PBL-based CTL model was effective in improving students’ cognitive learning outcomes and can serve as an innovative instructional approach in vocational culinary education.
Indirect Household Determinants of Child Nutrition: A Literature Review on Parenting, Health Access, Food Security Zulfa erianti; Kasmita kasmita; Yuliana Yuliana; Anisa Amalia; Indah Muthia Ayuni; Ramadhanti Ramadhanti; Anni Faridah
Jurnal Berkala Kesehatan Vol 12, No 1 (2026): JURNAL BERKALA KESEHATAN 1 (APRIL-JULI)
Publisher : Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jbkes.v12i1.25075

Abstract

Infants are children aged 0–59 months who are in a phase of rapid growth and development, making them highly vulnerable to nutritional disorders. National data shows that in 2018 there was an increase in the prevalence of very short toddlers (11.5%) compared to the previous year (9.8%), although the prevalence of short toddlers remained relatively stagnant (19.3% in 2018 and 19.8% in 2017). This condition indicates that chronic nutritional problems are still a public health challenge in Indonesia. One factor contributing to growth disorders is inadequate nutritional intake in children, which in the household context is closely related to parenting patterns and feeding practices by mothers. These factors are categorized as indirect causes, which include parenting patterns, access to health and social services, household food security, and family eating habits. This study aims to identify and analyze indirect determinants that affect children's nutritional status at the household level. The study uses a Systematic Literature Review (SLR) approach to ten indexed national articles that have undergone peer review, published between 2015 and 2025. The included articles focused on children under five years of age in Indonesia, examined indirect determinants of nutritional status, and used quantitative or mixed research designs. Data synthesis was conducted through thematic content analysis to identify patterns of relationships between indirect determinants and children's nutritional status. The results of the study showed that indirect determinants had a significant influence on children's nutritional status through complex and interrelated mechanisms. Inadequate parenting patterns, low household food security, limited maternal education, suboptimal use of health services, poor sanitation, and unbalanced family eating habits contribute to an increased risk of infection, inadequate nutrient intake, and stunted growth in children. These factors do not work independently but influence each other in determining the risk of infection and nutritional status in children.
Daya Taerima Konsumen dan Kandungan Gizi Brownies Kukus Dengan Subtitusi Tepung Kacang Hijau Aulia Rahmat; Kasmita; Yuliana; Ezi Anggraini
QAWIUN : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 2 No. 1 (2026): 2026
Publisher : PT.Hassan Group Publiseher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61104/qw.v2i1.1019

Abstract

Brownies merupakan salah satu produk pangan yang banyak digemari masyarakat, namun umumnya masih bergantung pada tepung terigu sebagai bahan utama. Pemanfaatan tepung kacang hijau sebagai bahan substitusi dapat menjadi alternatif untuk meningkatkan nilai gizi brownies sekaligus mendukung diversifikasi pangan lokal. Penelitian ini bertujuan untuk menganalisis daya terima konsumen dan kandungan gizi brownies kukus dengan substitusi tepung kacang hijau. Penelitian menggunakan metode eksperimen dengan beberapa formulasi substitusi tepung kacang hijau pada pembuatan brownies kukus. Daya terima konsumen dianalisis melalui uji organoleptik yang meliputi aspek warna, aroma, tekstur, dan rasa, sedangkan kandungan gizi dianalisis menggunakan perhitungan komposisi bahan pangan dan uji laboratorium. Hasil penelitian menunjukkan bahwa substitusi tepung kacang hijau memberikan pengaruh terhadap karakteristik sensoris brownies kukus. Formulasi dengan tingkat substitusi tertentu memperoleh tingkat penerimaan yang baik dari panelis pada aspek warna, aroma, tekstur, dan rasa. Selain itu, peningkatan proporsi tepung kacang hijau berkontribusi terhadap meningkatnya kandungan protein, serat, dan beberapa mineral dibandingkan brownies tanpa substitusi. Meskipun demikian, substitusi dalam jumlah yang terlalu tinggi dapat menurunkan tingkat kesukaan panelis terhadap tekstur dan cita rasa produk. Secara keseluruhan, formulasi brownies kukus dengan substitusi tepung kacang hijau mampu menghasilkan produk yang memiliki kualitas sensori yang dapat diterima serta nilai gizi yang lebih baik. Dengan demikian, tepung kacang hijau berpotensi digunakan sebagai bahan substitusi dalam pembuatan brownies kukus untuk meningkatkan nilai gizi tanpa mengurangi penerimaan konsumen secara signifikan.
Analisis Perilaku Konsumsi Makanan Pada Mahasiswa Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang Selma Mardatillah; Yuliana; Kasmita; Nurhasanah
QAWIUN : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 2 No. 1 (2026): 2026
Publisher : PT.Hassan Group Publiseher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61104/qw.v2i1.1182

Abstract

Perilaku konsumsi makanan mahasiswa berperan penting dalam memenuhi kebutuhan gizi serta mendukung kesehatan dan aktivitas sehari-hari. Mahasiswa masih menghadapi berbagai tantangan dalam menerapkan perilaku konsumsi makanan sesuai dengan prinsip gizi seimbang. Penelitian ini bertujuan untuk menganalisis perilaku konsumsi makanan mahasiswa Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang yang meliputi frekuensi makan, konsumsi kelompok pangan, keteraturan waktu makan, perhatian terhadap kandungan gizi makanan, serta perilaku konsumsi makanan secara keseluruhan. Penelitian ini merupakan penelitian deskriptif dengan pendekatan kuantitatif. Populasi penelitian ini berjumlah 533 mahasiswa aktif angkatan 2022-2025, dengan sampel sebanyak 229 mahasiswa yang ditentukan menggunakan teknik Proportionate Stratified Random Sampling. Pengumpulan data dilakukan menggunakan kueisioner dan Food Frequency Questionnaire (FFQ) yang telah diuji validitas dan reabilitasnya. Data dianalisis menggunakan statistik deskriptif melalui distribusi frekuensi dan persentase. Hasil penelitian menunjukkan bahwa frekuensi makan mahasiswa cenderung kurang baik, konsumsi kelompok pangan belum beragam, keteraturan waktu makan masih rendah, dan perhatian terhadap kandungan gizi makanan belum optimal. Secara keseluruhan, perilaku konsumsi makanan mahasiswa masih belum sesuai dengan prinsip seimbang.
Pengaruh Konsentrasi Bubuk Bunga Telang (Clitoria Ternatea L) terhadap Mutu Sensoris Kue Lidah Kucing Dely Azraeni Lubis; Anni Faridah; Kasmita; Cici Andriani
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.v4i2.943

Abstract

Kue lidah kucing umumnya memiliki warna yang monoton, sehingga perlu dilakukan inovasi agar mempunyai warna yang lebih menarik dengan memanfaatkan pigmen antosianin dari bunga telang (Clitoria ternatea L.) sebagai pewarna alami. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang sebanyak 0%, 1%, 3%, dan 5% terhadap kualitas kue lidah kucing meliputi bentuk, warna, aroma, tekstur, dan rasa. Penelitian menggunakan metode eksperimen dengan empat perlakuan. Pengumpulan data dilakukan melalui uji organoleptik menggunakan 30 orang panelis semi terlatih dengan instrumen penilaian 7 skala berjenjang dan hedonik. Data dianalisis menggunakan uji ANAVA untuk mengetahui pengaruh perlakuan terhadap kualitas produk. Apabila hasil analisis menunjukkan nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan antarperlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk bunga telang memberikan pengaruh terhadap kualitas warna, aroma, dan rasa, namun tidak berpengaruh terhadap kualitas bentuk dan tekstur kue lidah kucing. Selain itu, penambahan bubuk bunga telang juga menghasilkan karakteristik produk yang lebih menarik secara visual serta memiliki tingkat penerimaan yang baik dari panelis. Perlakuan terbaik diperoleh pada konsentrasi 3% penambahan bubuk bunga telang. Penelitian ini menunjukkan bahwa bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada kue lidah kucing untuk meningkatkan kualitas dan nilai tambah produk.
Co-Authors Abdul Luthfi Ali Anis Amanda Ramadhani Safitri Ambiyar, Ambiyar Amelia Desri Junelti Andhini Azzahra Anni Faridah Anni Faridah Atikhah Riddhola Erdin Aulia Rahmat Charisma Nadya Putri Cici Andriani Clara - Nandytha Dedy Irfan Dely Azraeni Lubis Dian Harini Dikki Zulfikar Dini Faisal Dony Novaliendry Dora Papince Edo Yolanda Elida elida elida Endang Irhartini Ezi Anggraini Fadhilah Fadhilah Febri Ananda febrisa yosanti Feri Ferdian Filzah Abdul Hamdani Fitri Wulandari Gina Ilma Rizal Hafez Adrian Marsaa Helga Sri Wahyuni Hijriyantomi Suyuthie Humaira Hadi Ibrahim An-Nakha&#039;i AD Indah Muthia Ayuni Indria Rahmadani Lise Asnur Lucy Fridayati Mita Permata Sari Muhammad Furqan Nabila Tasrif Nadia Hendria Putri Novri Wahyuni Nurhasanah pasaribu pasaribu Puan Nabilla Putri Yulianda Walmi Putri Zahra Rahman Arifin, Ari Syaiful Rahmayani Harnesia Rahmi Holinesi Rahmi Holinesti Ramadhanti Ramadhanti Ranggi Rahimul Insan Reynaldy Reynaldy Rina Dwiyanti Riva Muharramah Rizki Amelia Sinensis Rizki Fajar Ramadhan Ruhul Fitri Rosel Rosel Santi, Titen Darlis Sari Mustika Selma Mardatillah Silvia Septiani Suci Rahmadhani Trisna Atmadinata Wahyu Pratama Putra weis al qarni Wiwik Gusnita Yelvis Tanti Yolanda Intan Sari Youmil Abrian Yuliana Yuliana Yuliana Zulfa Erianti