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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 Scientech Research and Development SENTRI: Jurnal Riset Ilmiah Jurnal Sains Terapan Pariwisata 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
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Veterinary Other

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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'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.
Analisis Kualitas Sensori Macaron dengan Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) sebagai Pewarna Alami Hafez Adrian Marsaa; Yolanda Intan Sari; Kasmita; 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.v4i2.996

Abstract

Penggunaan pewarna sintetis pada produk pangan masih banyak diterapkan karena memiliki warna yang stabil dan menarik, namun penggunaannya menimbulkan kekhawatiran terhadap keamanan pangan. Bunga telang (Clitoria ternatea L.) merupakan salah satu alternatif pewarna alami kaya antosianin yang aman bagi kesehatan. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang terhadap kualitas sensorik macaron serta menentukan konsentrasi terbaiknya. Metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi bubuk bunga telang, yaitu 0 g (kontrol), 5 g, 10 g, dan 15 g. Penilaian kualitas dilakukan melalui uji organoleptic (uji jenjang) oleh panelis, lalu dianalisis menggunakan ANAVA pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penggunaan bubuk bunga telang memberikan pengaruh yang signifikan terhadap kualitas warna macaron (Fhitung = 9,07 > Ftabel = 3,49), sedangkan terhadap bentuk shell(cangkang) (Fhitung = 0,13), bentuk pied(kaki) (Fhitung = 0,16), aroma (Fhitung = 0,34), tekstur (Fhitung = 2,05), dan rasa (Fhitung = 1,67) tidak memberikan pengaruh yang signifikan (Fhitung < Ftabel). Secara deskriptif, penambahan bubuk bunga telang sebanyak 15gmenghasilkan kualitas warna terbaik di antara perlakuan penggunaan bunga telang, tanpa menurunkan kualitas sensorik lainnya. Dengan demikian, bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada macaron karena mampu meningkatkan kualitas visual produk sekaligus mempertahankan karakteristik sensorik utama.
Comparative Analysis of the Quality of Pandan Glutinous Rice Talam Cake and Talam Cake With Dragon Fruit Peel Extract (Hylocereus Polyrhizus) Fitri Wulandari; 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.v4i2.1010

Abstract

Indonesia's traditional wet cake industry, such as glutinous rice cakes, layer cakes, and putu cakes, still use many synthetic dyes that are risky to health. Natural dyes are a safer alternative, because many are obtained from plants or food waste, such as pandan leaves, sugi leaves, and dragon fruit peels. The skin of the red dragon fruit (Hylocereus polyrhizus) has the potential to be an alternative to natural dyes because it contains high betacyanin which is antioxidant while providing an attractive purplish red color. This study aims to analyze the comparison of the sensory quality of pandan sticky rice talam cake (control) with glutinous rice talam cake with 50 ml of red dragon fruit peel extract. The research method used was a quantitative experiment with a comparative test approach (Independent Samples t-test), involving a rating test and a hedonic test conducted by 30 panelists, and analyzed by comparing the values of |tcalcul| against the table at a significance level of 5% (ttable = 2.00172). The results showed that the addition of dragon fruit peel extract had a significant effect on the quality of color (count 42.115 > table 2.00172) and aroma (count 8.494 > table 2.00172) organolepically, as well as on the level of color, texture, and taste preference (counts 5.220; 2.383; and 2.208 > table 2.00172), but did not have a significant effect on the organoleptic quality of shape, texture, and taste or the level of shape preference. The overall best treatment was sticky rice talam cake with dragon fruit peel extract (X1), although the panelists preferred the aroma of pandan sticky rice cake without extract (X0). This study proves that red dragon fruit peel extract can be used as a natural dye while improving the sensory quality of glutinous rice talam cake. Further research is recommended to examine the shelf life, antioxidant content, and nutritional value of the product.
Peningkatan Hasil Belajar Mata Pelajaran Makanan Indonesia Melalui Penggunaan Video Tutorial Pada Murid Kelas XI Kuliner 3 di SMK Negeri 9 Padang Putri Zahra; Kasmita; Wiwik Gusnita; Cici Andriani
Journal of Global Research Education Vol. 3 No. 2 (2026)
Publisher : Akademi Akuntansi Indonesia Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62194/ptd9et09

Abstract

Penelitian ini bertujuan untuk mengetahui peningkatan hasil belajar murid pada mata pelajaran Makanan Indonesia melalui penggunaan media video tutorial di kelas XI Kuliner 3 SMK Negeri 9 Padang. Jenis penelitian ini adalah penelitian kuantitatif dengan pendekatan pre-eksperimen sederhana menggunakan desain pretest dan posttest. Populasi penelitian adalah seluruh murid kelas XI Kuliner, dengan sampel penelitian yaitu kelas XI Kuliner 3. Teknik pengumpulan data dilakukan melalui tes hasil belajar sebelum dan sesudah penggunaan video tutorial. Data dianalisis menggunakan statistik deskriptif dan uji peningkatan hasil belajar. Hasil penelitian menunjukkan bahwa terdapat peningkatan hasil belajar murid setelah penggunaan video tutorial secara keseluruhan didominasi oleh kategori tinggi dengan rata-rata sebesar 76,47%, kategori sedang dengan rata-rata 20,59% dan kategori rendah dengan rata-rata 2,94%. Nilai rata-rata sebelum perlakuan berada di bawah KKM, sedangkan setelah penggunaan video tutorial mengalami peningkatan dan mencapai ketuntasan belajar. Dengan demikian, dapat disimpulkan bahwa penggunaan video tutorial efektif dalam meningkatkan hasil belajar murid pada mata pelajaran Makanan Indonesia.
Pengaruh Pengetahuan Zero Waste Food Terhadap Implementasi dalam Kegiatan Praktik Kuliner Oleh Mahasiswa S1 PKK Tata Boga Amanda Ramadhani Safitri; Anni Faridah; Kasmita Kasmita; Wiwik Gusnita
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 12 (2025): SENTRI : Jurnal Riset Ilmiah, Desember 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i12.5200

Abstract

Food waste remains a critical challenge in achieving sustainable food systems, particularly in vocational culinary education where practical activities frequently generate food residues. Although the concept of zero waste food has been widely promoted, empirical evidence examining how students’ knowledge influences its implementation in higher education culinary practice is still limited, especially within Indonesian vocational teacher education programs. This study aims to analyze the influence of zero waste food knowledge on its implementation in culinary practice activities among undergraduate students of the S1 PKK Tata Boga program at Universitas Negeri Padang. Using a quantitative ex post facto design, the study involved 76 students selected through proportional random sampling. Data were collected using validated questionnaires measuring zero waste food knowledge and implementation, and analyzed using descriptive statistics, assumption tests, and simple linear regression. The results show that both students’ knowledge and implementation of zero waste food are generally at a moderate level. Regression analysis indicates a positive and statistically significant influence of knowledge on implementation (t = 3.383, p = 0.001), with a coefficient of determination of 13.4%. This finding suggests that knowledge contributes meaningfully to sustainable culinary practices, although it is not the sole determinant, as other factors such as attitudes, habits, learning experiences, and institutional support also play a role. The novelty of this study lies in providing empirical evidence on the extent to which zero waste food knowledge is translated into practice within a vocational teacher education context. The findings offer practical implications for curriculum development and learning strategies that integrate sustainability-oriented knowledge with hands-on culinary practice to reduce food waste.
Development Of Interactive Learning Multimedia Based On Canva In Vocational Subject Of Culinary Novri Wahyuni; Elida Elida; Kasmita Kasmita; Dony Novaliendry
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i2.7584

Abstract

Students with mild intellectual disabilities often face challenges in understanding abstract concepts and require specialized learning tools that support visual and interactive engagement. This study aimed to develop and evaluate the validity, practicality, and effectiveness of a Canva-based Interactive Learning Multimedia (ILM) designed specifically for vocational culinary education at SLB Negeri 1 Padang. Employing the Research and Development (R&D) method, this study involved expert validation, user practicality testing, and effectiveness analysis using quantitative techniques. Content and media validation were conducted by six experts using the Aiken’s V formula, practicality was assessed by one teacher and five students through questionnaires, and effectiveness was tested using normality, homogeneity, T-test, and effect size calculations with SPSS 27. The findings revealed that the ILM was highly valid, with average Aiken’s V scores of 0.97 (material experts) and 0.92 (media experts). Practicality scores from both students (3.87) and teachers (3.85) classified the media as very practical. Statistical analysis showed that the data were normally distributed and homogeneous. The T-test results demonstrated a significant difference in learning outcomes (t = 4.382 > t-table = 2.306; p < 0.05), indicating the effectiveness of the media. Furthermore, the effect size (Cohen's d = 2.8) suggested a very large effect on student performance. In conclusion, the Canva-based Interactive Learning Multimedia is a valid, practical, and highly effective tool to enhance vocational learning outcomes for students with mild intellectual disabilities. This innovation is recommended for broader implementation and further development in inclusive education settings.
Daya Terima 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.v2i1.1024

Abstract

Penelitian ini dilakukan untuk mengetahui seberapa besar pengaruh penggantian sebagian tepung terigu dengan tepung kacang hijau terhadap peningkatan kandungan gizi serta tingkat kesukaan remaja sebagai konsumen pada brownies kukus. Objek yang diteliti adalah produk brownies kukus dengan lima taraf substitusi, yaitu 50%, 60%, 70%, dan 80%. Penelitian menggunakan pendekatan eksperimen murni dengan Rancangan Acak Lengkap (RAL). Tepung kacang hijau dibuat melalui tahapan pengupasan kulit, pencucian, pengeringan leawat cahaya matahari, penggilingan, dan pengayakan hingga diperoleh tepung halus. Uji organoleptik dilakukan dengan metode hedonik melibatkan 30 panelis remaja tidak terlatih yang menilai aspek bentuk, warna, tekstur, aroma, serta rasa. Sementara itu, analisis kandungan gizi (karbohidrat, protein,lemak, zat besi, kalium, fosfor, dan kalsium), kemudian data diolah menggunakan ANOVA dan uji lanjut Duncan pada taraf kepercayaan 5%. Hasil penelitian memperlihatkan bahwa substitusi tepung kacang hijau berhasil meningkatkan kandungan protein, zat besi, serat, dan kalsium secara nyata. Substitusi 50% memperoleh daya terima yang paling baik dengan rata-rata skor uji hedonik di atas 3,5 (cukup suka). Formula terbaik diperoleh pada substitusi 50, yang mampu menghasilkan brownies kukus bernilai gizi tinggi tanpa mengorbankan tingkat kesukaan remaja.
SYSTEMATIC LITERATURE REVIEW (SLR) : PENGELOLAAN ANTRIAN DALAM SISTEM PELAYANAN Puan Nabilla; Feri Ferdian; Kasmita; Hijriyantomi Suyuthie
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 03 (2026): Volume 12 No. 3, September 2026 Released
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i03.17760

Abstract

Queues are a problem that often arises in the service system due to an imbalance between the level of service demand and the available service capacity. A queue that is not well managed can lead to increased waiting times, decreased service quality, and reduced service user satisfaction. This research uses the Systematic Literature Review (SLR) approach with the aim of identifying the concept of queue management, the factors that affect its effectiveness, as well as the influence of queuing management on the quality of service and service user satisfaction. Data was obtained from the Scopus database in the publication of 2025 with the keywords “queue” and “service”. From the initial search results as many as 90 documents, after going through the inclusion and exclusion process the criteria obtained 20 more analyzed articles. The results showed that the management of queues is generally based on the theory of queues through the application of single-server and multi-server models, optimization of service capacity, as well as the use of queuing performance indicators. The effectiveness of the management of the queue is influenced by the rate of arrival and service, the number of service facilities, priority policies, variability of service time, and the utilization of technology and optimization methods. In addition, effective management of queues is proven to have a positive effect on the decline of waiting times, improving the quality of service, and satisfaction of service users.
Co-Authors 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 weis al qarni Wiwik Gusnita Yelvis Tanti Yolanda Intan Sari Youmil Abrian Yuliana Yuliana Yuliana Zulfa Erianti