Article Per Year (5 Year)
p-Index From 2021 - 2026
7.811
P-Index
This Author published in this journals
All Journal E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pariwisata Pesona Teknobuga : Jurnal Teknologi Busana dan Boga JURNAL PENDIDIKAN TAMBUSAI Journal of Moral and Civic Education Jurnal Kreativitas PKM Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Journal On Teacher Education (Jote) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Pengabdian kepada Masyarakat Nusantara KESANS : International Journal of Health and Science Muhammadiyah Journal of Nutrition and Food Science (MJNF) Warta Pariwisata Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Journal of Public Health Concerns Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan Brilliant International Journal of Management and Tourism
Kasmita Kasmita
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 137 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 137 Documents
Search

 10   11   12   13   14 
Learning Discipline On The Learning Outcomes Of Creative And Entrepreneurial Projects Of Students Of Smk Negeri 9 Padang Ariani, Ulfah; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
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.v6i1.26751

Abstract

This research is based on the low learning outcomes of students' creative projects and entrepreneurship. One of the factors that affect learning outcomes is learning discipline. This study aims to: 1) Describe student learning disciplines, 2) Describe the learning outcomes of creative and entrepreneurial projects, 3) Analyze the influence of learning disciplines on the learning outcomes of creative and entrepreneurial projects. This type of research is quantitative with an Ex Post Facto approach. The population of this study is 224 students in grade XII Culinary at SMK Negeri 9 Padang for the 2024/2025 school year. The sampling technique used was simple random sampling obtained by 70 students. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data analysis uses a simple linear regression analysis technique. Based on the results of the study, the results of the t-test have at count of 16.078 > ttable 1.995, then Ha is accepted and Ho is rejected. It can be concluded that: (a) The overall discipline is in the medium category, b) The results ofCreative and Entrepreneurship Projects are in the low category. The results of the study show that there is a positive and significant influence between learning disciplines on the learning outcomes of creative projects and entrepreneurship of students.
The Effect Of Adding Tofu Dregs Flour On The Quality Of Dimsum Wrappers Viora, Martha; Andriani, Cici; Kasmita, Kasmita; Insan, Ranggi Rahimul
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.v6i1.26753

Abstract

The dimsum skin is the outer layer that surrounds the dimsum filling and is often referred to as the dumpling skin which is generally made of wheat flour. The dimsum skin in this study is made from tofu pulp flour. Tofu pulp flour is used as an additive to dimsum peels because it contains a fairly high level of protein, namely in 100 grams of tofu pulp still contains 21.66% protein. The purpose of this study is to determine the effect of the addition of tofu pulp flour on the color, aroma, texture, and taste of dimsum skin. Testing the quality of the dimsum skin uses a qualitative method using an Organoleptic test through the assessment of panelists. The experiment used a Complete Randomized Design (RAL) with 3 treatments and 3 replicates. The addition of tofu pulp flour to be tested is 0%, 50% and 60%. The variables to be studied include the independent variable, namely the addition of tofu pulp flour, while the bound variable is the quality of dimsum skin, which includes the color, aroma, texture, and taste of dimsum skin. By using variant analysis (ANAVA), the results of the study were obtained which showed that there was no real effect in the addition of tofu pulp flour on the quality of color, aroma, texture, or taste in the dimsum skin.
Rancangan Panduan Penyusunan Menu Bagi Karyawan Di Favehotel Olo Padang Puja Riasiimawati; Kasmita, Kasmita
Jurnal Sains Terapan Pariwisata Vol. 9 No. 3 (2024): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v9i3.182

Abstract

Tujuan: Tujuan dari penelitian ini yaitu untuk menghasilkan panduan dalam menyiapkan makanan karyawan Favehotel Olo PadangMetode: Jenis penelitian ini adalah penelitian kualitatif. Teknik mengumpulkan data yang dipakai pada penelitian ini yakni wawancara, observasi, dan dokumentasi dengan menggunakan teknik triangulasi sebagai analisis data.Implikasi: Berdasarkan penelitian yang telah dilakukan maka disimpulkan hasil penelitian kecukupan makanan karyawan harus mengkonsumsi karbohidrat, protein hewani, serat, dan lemak dengan komposisi 40 % - 50 % untuk makan siang, 20 % - 30 % untuk makan malam dari kecukupan gizi individu. Disarankan kepada pihak Favehotel Olo Padang untuk menyusun menu dengan siklus sepuluh hari.
Health-Seeking Behavior of Rural Women with Hypertension to Control Blood Pressure in Purwakarta and Padang Pariaman District Dainy, Nunung Cipta; Rahman, Purnawati Hustina; Khomsan, Ali; Tanziha, Ikeu; Nurdin, Naufal Muharam; Kasmita, Kasmita
Muhammadiyah Journal of Nutrition and Food Science (MJNF) Vol 2, No 2 (2021): Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Publisher : Faculty of Medicine and Health Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/mjnf.2.2.81-87

Abstract

Background: The prevalence of hypertension in West Java and West Sumatra are in high level. Hypertension in rural areas tends to be higher than in urban areas, and women are higher than men. The lack of control of blood pressure in people with hypertension and the delay in seeking treatment can increase mortality. Purposes: This study aims to analyze the women’s access to health facilities and health-seeking behavior carried out by women in rural areas. Methods: This study was a cross-sectional method in Purwakarta (Sunda) and Padang Pariaman (Minang) District. There are 75 people each sample women aged 35–55 years with hypertension. Analysis statistic using Pearson Chi-Square. Results: The results show that above 60% of responden chosen Puskesmas became health facilities. Sunda women significantly use doctor’s clinics more than Minang women (p-value 0.05). Most Sunda women changed their behavior by taking antihypertensive drugs and losing weight to controlling blood pressure compared to Minang women (p 0.05). Conclusion: The conclusion, Puskesmas as a main place for treatment and medical-related to control their blood pressure. However, changes in the health behavior of Sunda women prefer to take drugs, and weight loss, while the Minang women tend to reduce salt consumption.
Identifikasi Bahan Pangan Lokal sebagai MP-ASI di Kecamatan Pauh Duo Kabupaten Solok Selatan Dasmayanti, Monica; Kasmita, Kasmita; Yuliana, Yuliana; Mustika, Sari
Al-DYAS Vol 4 No 2 (2025): JUNI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/aldyas.v4i2.4893

Abstract

The toddler years are a period of growth spurt where optimal brain growth and development occurs. The first five years are a period that will determine physical formation. MP-ASI is also known as the transition from breast milk to daily food gradually and slowly starting from the type, frequency of administration, amount of administration and form that is adjusted to the baby's ability to digest food. In Indonesia, giving MP-ASI is not appropriate. This is a problem for children because improper provision of MP-ASI can cause constipation, nutritional problems and stunting. One alternative to overcome children's nutritional problems is local MP-ASI, which is made at home and made from mixed food ingredients that are full of nutrients. Local MP-ASI is made from food ingredients that are generally available, cheap and easily obtained by the community. The main impact of this research is to help parents find out about local food ingredients that can be used as MP-ASI so that it can help reduce the risk of toddlers contracting nutritional problems, as well as helping further research for those who carry out relevant research. The type of research is a cross-sectional analytical design which was carried out in August 2024, with a sample size of 117 people, and used a simple random sampling technique. Types of local food ingredients were identified by completing the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ) questionnaire by respondents. Where five groups of local food ingredients are obtained which are processed into MP-ASI, namely two types of food ingredients of class one (grains), two types of food ingredients of class two (tubers), seven types of food ingredients of class three (animals), three types of food in group four (legumes), and thirteen types of food in group five (fruit and vegetables).
STRATEGI DALAM MENINGKATKAN LAMA MENGINAP DAN TINGKAT HUNIAN KAMAR HOTEL BINTANG DAN NON BINTANG DI KOTA PADANG Riri, Utari Ritma; Kasmita, Kasmita
Warta Pariwisata Vol 23 No 1 (2025):
Publisher : Pusat Perencanaan dan Pengembangan Kepariwisataan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/wpar.2025.23.1.08

Abstract

Penelitian ini bertujuan untuk menganalisis strategi yang diterapkan oleh hotel bintang dan non-bintang di Kota Padang dalam meningkatkan lama menginap dan tingkat hunian kamar (occupancy rate). Metode yang digunakan adalah pendekatan kualitatif deskriptif dengan teknik analisis SWOT berdasarkan data sekunder seperti situs resmi hotel, ulasan pelanggan, media sosial, dan laporan dari instansi pariwisata setempat. Hasil penelitian menunjukkan bahwa hotel bintang mengandalkan fasilitas lengkap, promosi digital, serta kerja sama dengan Online Travel Agent (OTA) dan sektor MICE, sementara hotel non-bintang lebih menekankan pada harga terjangkau, pelayanan personal, dan kolaborasi dengan komunitas lokal. Analisis SWOT mengungkapkan bahwa kedua jenis hotel memiliki kekuatan dan kelemahan masing-masing, namun memiliki peluang untuk berkembang melalui inovasi strategi pelayanan dan digitalisasi. Penelitian ini memberikan kontribusi dalam memahami dinamika manajemen perhotelan lokal serta memberikan saran strategis untuk meningkatkan daya saing hotel di tengah pertumbuhan sektor pariwisata di Kota Padang.
Kualitas Sensori Puding Dingin Berbahan Baku Espresso Arabika Dan Robusta Utari, Azhiva; Kasmita, Kasmita; Indrayeni, Wiwik; Anggraini, Ezi
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i1.27027

Abstract

Kopi mengandung kafein yang memiliki berbagai manfaat bagi tubuh. Namun, tidak semua orang dapat merasakan manfaat tersebut karena kondisi kesehatan tertentu. Pemanfaatan kopi belum sepenuhnya dimanfaatkan oleh masyarakat sehingga perlu dilakukan inovasi produk olahan. Penelitian ini bertujuan untuk mengetahui kualitas sensori dan tingkat kesukaan konsumen terhadap puding dingin yang dibuat dengan metode boiled dan penambahan espresso dari dua jenis kopi berbeda, Arabika dan Robusta. Jenis penelitian ini adalah penelitian kuantitatif dengan metode eksperimen. Analisis sensori dilakukan terhadap aspek warna, aroma, tekstur, dan rasa oleh tiga panelis ahli menggunakan skala hedonik 9 poin. Uji kesukaan menunjukkan bahwa warna dan aroma puding kopi Robusta sedikit lebih disukai (skor 8,44 dan 7,77) dibandingkan dengan puding kopi Arabika (skor 7,99 dan 7,22), sedangkan untuk tekstur dan rasa, keduanya mendapatkan skor yang sama (7,88 dan 6,88). Uji statistik menggunakan uji-t tidak menunjukkan perbedaan signifikan antara kedua jenis puding dalam seluruh aspek yang diuji (nilai p > 0,05), yang berarti keduanya dapat diterima dengan baik oleh konsumen. Korelasi yang signifikan ditemukan antara aspek warna (r = 0,805, p = 0,009) dan aroma (r = -0,747, p = 0,021), sementara korelasi pada rasa dan tekstur tidak signifikan. Temuan ini menunjukkan bahwa baik kopi Arabika maupun Robusta dapat diterima secara setara untuk produksi puding, menawarkan potensi untuk diversifikasi produk kopi dengan karakteristik sensori yang baik.
Perkuliahan dan Kurikulum di Taylor University, Malaysia: Study Lapangan: Indonesia Yulianti Putri, Meri; Yuliana, Yuliana; Wirdawati, Ayu; Violinda, Reni; Luthfi, Abdul; halipah, Siti; Fuada, Mifthahul; Rezki, Rendi; Yulastri, Asmar; Kasmita, Kasmita
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi Januari - Maret
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i1.5055

Abstract

Artikel ini bertujuan untuk memberikan gambaran mendalam tentang perkuliahan dan kurikulum di Taylor University, Malaysia, dengan pendekatan studi lapangan. Taylor University sebagai salah satu perguruan tinggi ternama di Malaysia memiliki sistem kurikulum yang dirancang untuk memenuhi kebutuhan pendidikan global dengan tetap mempertahankan relevansi lokal. Melalui observasi dan wawancara dengan dosen, mahasiswa, dan tenaga kependidikan, penelitian ini menganalisis struktur kurikulum, metode pembelajaran, serta strategi evaluasi yang diterapkan. Hasil studi menunjukkan bahwa Taylor University menerapkan pendekatan pembelajaran berbasis proyek dan praktik lapangan yang kuat, serta memiliki sistem penilaian yang berorientasi pada pengembangan keterampilan praktis. Kurikulum di universitas ini mengintegrasikan teori dan praktik secara seimbang dengan fokus pada pembelajaran lintas disiplin dan kerjasama industri, yang bertujuan meningkatkan kesiapan kerja lulusan. Temuan ini dapat menjadi referensi bagi institusi pendidikan lain yang ingin mengembangkan kurikulum berorientasi praktik dengan relevansi internasional.
PERBEDAAN TINGKAT KESUKAAN DAN DAYA SIMPAN KUE BAY TAT DENGAN SUBSTITUSI TEPUNG SUKUN Dzikrillah, Athiffa; Elida, Elida; Kasmita, Kasmita; Holinesti, Rahmi
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3367

Abstract

Abstract : This study was motivated by previous research on Bay Tat cake with 50% breadfruit flour substitution, which showed the best results based on organoleptic tests. The purpose of this study was to determine the differences in preference levels and shelf life of Bay Tat cake between the two treatments. This research used a mixed method with a qualitative approach through shelf-life observation and a quantitative approach through a hedonic test by 50 untrained panelists on the attributes of color, aroma, taste, and texture. Hedonic test data were analyzed using the Paired Sample T-Test with a t-table significance limit of 1.976 (α = 0.05; df = 149). The results showed significant differences between the control and 50% breadfruit flour substitution in aroma (t = 4.630 > 1.976), taste (t = 2.588 > 1.976), and inner texture (t = 3.713 > 1.976). Meanwhile, outer color (t = –1.313 < 1.976), inner color (t = 0.315 < 1.976), and outer texture (t = –1.164 < 1.976) showed no significant differences. Shelf-life observation showed that both treatments had the same shelf life, lasting up to the 5th day at room temperature (27–30°C), after which quality deterioration began to occur.Keywords: Bay Tat, Beadfruit Four, Hedonic Test, Shelf Life.
Development and Diversification of Processed Fish as a Superior Culinary Product of Nagari Maninjau Yuliana, Yuliana .; Kasmita, Kasmita; Marwan, Marwan
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 23, No 1 (2023): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.04140

Abstract

Nagari Maninjau terkenal dengan kuliner khasnya yang berbahan dasar ikan. Selama ini UMKM kuliner di Nagari Maninjau telah mengolah ikan hasil danau untuk dijadikan berbagai jenis masakan. Namun variasi olahan produk ikan yang diproduksi UMKM dapat dikatakan monoton dan tidak mengalami perkembangan. Melalui Program Pengembangan Produk Unggulan Daerah (PPPUD), tim pengabdi berusaha mengembangkan usaha kuliner Nagari Maninjau dengan melakukan diversifikasi produk olahan ikan. Tim pengabdi memberikan pendampingan dan pelatihan kepada penggiat UMKM kuliner untuk menghasilkan produk olahan ikan yang inovatif. Kegiatan ini dibagi ke dalam empat tahapan: 1) Persiapan administrasi, penetapan peserta, persiapan alat dan bahan    dan pengandaan materi pelatihan; 2) Penyuluhan tentang potensi ikan dan diversifikasi olahan ikan; 3) Pelatihan teknik pengolahan ikan/diversifikasi olahan ikan; dan 4) Pelatihan Persiapan Perizinan Produksi Industri Rumah Tangga (PIRT). Selama kegiatan ini, tim pengabdi telah meningkatkan produktivitas UMKM dengan menambah fasilitas serta pengetauan yang dimiliki pengelola UMKM kuliner. Selain itu, kegiatan ini juga telah menghasilkan tujuh resep inovasi produk olahan ikan dan menerbitkan empat PIRT produk.
Co-Authors Adawiyah, R. Ade Irferamuna Afni, Fauza Afrida, Yelni Ali Khomsan Ali Usman, Ali Anati, Mutiara Andika, Cica Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari ANGGUNI, FRISYE Anni Faridah Anni Faridah Aprianti, Viki Araruna, Agre Ariani, Ulfah Ariza, Tesa Fitri Aslim, Fauzyah Asmar Yulastri Asmawarti Asmawarti Astuti, Silvia Sri Ayuni, Indah Muthia Azry, Zummi Tridinanti Bahrudi, Bahrudi Berutu, Feronika Cahyani, Vella Tri Cici Andriani Cici Yoma Roza Citra Permata Sari Darmawi Darmawi Darusman, Robi Darwin Darwin Dasmayanti, Monica Desi Wahyuni Diza, Salsabila Mutiara Dzikrillah, Athiffa Edo Berlian Eldia, Shinta Putri elida elida Emilia, Esi Eva Lusiyana Fadillah, Ilham Putra Faisal, Dini Fajriani, Anisa Farida, Anni Fatimah, Sithy Feri Ferdian FERNANDO, JOAN Fitri Hanifa, Mila Fitri Rahmadani, Fitri Fitri, Hikmah FITRI, IZZATI ELSA Fridayanti, Lucy Fuada, Mifthahul Gusneli Gusneli Gusnita, Wiwik Halipah, Siti Hayati, Yuri Heriyantara, Aditia Hervina Hervina Hidayat, Kurnia Hijriyantomi Suyuthie Hikmah Fitri Ida Ayu Putu Sri Widnyani Ikeu Tanziha Ikhlas, Reda Indrayeni, Wiwik Insani, Ranggi Rahimul Ira Meirina Chair Irda Nelly Fajriah Jecky Mahendra Juliando, Fery Kamal, Farid Khairani, Mifta Zhafira Khairunnisa, Hanifa Kindi Amelia Lenni Sastra Lisa Noviatri Lise Asnur Lismarni Lismarni, Lismarni Liswarti Yusuf Lucy Fridayati Luthfi, Abdul Maharani, Miranda Mandasari, Indah Marvidola, Triska Marwan Marwan Mauliddy, Yozi Mega Pratiwi Mita Dwi Putri Morisa, Febby Erzam Muhammad Abdillah Muhammad Fajri Muhammad Iqbal Raissilki Mulia, Putri Rahma Murtia Arman Mustika, Sari Nabila Tasrif Naufal Muharam Nurdin Novrizaldi Wardana Nunung Cipta Dainy Nuraini Nuraini Oktarican, Kasridho Oktarinaldi, Taufik Ovilly Agnesia OVIYANTI, LINA Pakpahan, Rio Naldo Pasaribu, Pasaribu Pasaribu, Pasaribu Pasaribu, Sriandani PIPIT ARINI Pramita, Resti Pramudia, Heru Pratama, Rizqi Flantika Puja Riasiimawati Purwita, Peni Putra, Bayu Permana Putra, Fiko Nanda Putra, Teguh Hadi Putri Rahmadani, Putri Putri, Charisma Nadya Putri, Melati Rabecca Putri, Tika Nuansa Putri, Viorgi Dwi Rabiatul Adawiyah Rachmat Mulyana Rafi, Zeranita Rahimul Insan, Ranggi Rahman, Purnawati Hustina Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Ramadani, Betria Ranggi Rahimul Insan Rastra Adi Pratama, Putra Regania Pasca Rassy Rezki, Rendi rina Apriani Riri, Utari Ritma Rita, dEFFI Faffua Rizqi, Afdhal Rostamailis Rostamailis Ruswandi, Sakuntala Ariesti Safli, Asrofil Anas Santi, Titen Darlis Saputra, Jeri Sari, Febrita Selvi, Yuliana Septia Dwi Astuti Septiandi, Audilla Silfeni Silfeni Sintia, Nelvi Siregar, Juliana Siswahyudianto Siti Fatonah SUSI ASMIDAYANTI Syafawi, Muhammad Syahada, Rifa Syahputra, Rahmadani Syahputra1, Syukra, Elfa Tambuanan, Novia Kristina Tiffany, Intan Ul\wan, Naseh Utari, Azhiva Violinda, Reni Vioman, Raka Maulana Viora, Martha Wahyu Hutria Waryono . Wasisto, Fapenta Winda Anggraini Wirdawati, Ayu Wisnu Prayogo Wiwik Gusnita Wulandari Wulandari Yasih, Fitri Yetti, Silvia Youmil Abrian Yuke Permata Lisna Yuliana Yuliana Yuliana Yuliana yuliana, yuliana . Yulianti Putri, Meri Yusra, Widya Yusriana Yusriana, Yusriana Zahara, Ayu Zuhra, Usie Fatimah