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Utilization of Potato Flour in Making Pukis Cake dikki zulfikar; Wiwik Gusnita
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 02 (2019): 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/vol11-iss02/732

This research is motivated by the use of potato flour in food processing is still small. Potato flour has a high enough nutritional value for protein. This study aims to analyze the effect of 50% potato flour substitution on the quality of paint in terms of volume, shape, color, aroma, texture and taste. This type of research is an experiment with three repetitions. To get the results of the study organoleptic tests were carried out by 15 panelists, namely students of the D3 and S1 at culinary department. Organoleptic test results with 3 repetitions showed that the quality of the use of potato starch in the manufacture of paint was volume swell, same and semicircular shape, yellow color, aroma of vanilla and potato starch, porous texture, sweet taste and taste of potato starch.

The Organoleptic Quality of Triggerfish Nuggets (Canthidermis maculata) With Hi-Protein Wheat Flour and White Bread Filling Rifqi Akmal; Yuli Heirina Hamid; Dikki Zulfikar
JURNAL PENDIDIKAN DAN KELUARGA Vol 13 No 02 (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-iss02/986

Triggerfish (Canthidermis maculata) is a type of demersal fish that is abundant but still minimal in processing, even though this fish has good nutritional value and have soft meat textured, white meat, and cheap price, this characteristic makes triggerfish suitable to be used as processed products such as nuggets. The aim of this study was to identify the organoleptic qualities of triggerfish nuggets with two different fillers: high-protein wheat flour and white bread. The research method is the experiments with the aim of obtaining a description of the organoleptic quality of triggerfish nuggets. The acquisition of the description results was done with two nugget designs, from two nugget products found the quality of wheat flour triggerfish nuggets with a golden brown color, fishy aroma, good ability, and savory taste. While the quality of triggerfish nuggets with a white bread filler has a golden yellow color, a fishy aroma, excellent find and savory taste. These two types of fillers make a significant difference in the decryption of texture quality or the level of ability of trigerfish nuggets.

PELATIHAN PEMBUATAN KEMASAN DAN LABEL PRODUK OLAHAN IKAN AIR TAWAR SEBAGAI POTENSI LOKAL UNTUK PENINGKATAN EKONOMI KELUARGA DI NAGARI ALAHAN PANJANG KECAMATAN LEMBAH GUMANTI KABUPATEN SOLOK Rahmi Holinesti; Wiwik Gusnita; Dikki Zulfikar; Ranggi Rahimul Insan
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
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.5.2.373-382.2021

Hasil perikanan air tawar yang terdapat di Nagari Alahan Panjang masih terbatas untuk pemenuhan kebutuhan makanan sehari-hari, yaitu lauk-pauk. Biasanya ikan tersebut digoreng, digulai, atau dipepes. Sehingga produksi ikan yang cukup banyak belum dapat dimanfaatkan sebagai suatu produk pangan yang dapat dijual untuk meningkatkan ekonomi keluarga, sekaligus meningkatkan nilai ekonomis ikan air tawar tersebut. Padahal, ikan-ikan tersebut memiliki potensi yang cukup tinggi untuk diolah menjadi berbagai produk pangan yang memiliki nilai ekonomis tinggi, seperti bakso, nugget, sosis, otak-otak, kaki naga, pempek, dan lain-lain. Kegiatan pelatihan pengolahan ikan air tawar menjadi produk-produk tersebut telah dilaksanakan pada tahun 2020. Oleh sebab itu, pada kegiatan pengabdian masyarakat tahun 2021 ini yang melibatkan ibu rumah tangga maupun remaja putri diberikan materi : Pelatihan Pembuatan Kemasan Dan Label Produk Olahan Ikan Air Tawar Sebagai Potensi Lokal Untuk Peningkatan Ekonomi Keluarga Di Nagari Alahan Panjang Kecamatan Lembah Gumanti Kabupaten Solok. Diharapkan setelah mengikuti pelatihan ini, produk yang mereka hasilkan dapat dikemas dengan baik dan menarik, menjadi salah satu produk unggulan daerah yang dapat dipasarkan baik lokal, regional, maupun nasional. Kata kunci: Alahan Panjang, ikan air tawar, olahan, kemasan, label ABSTRACT The freshwater fishery products found in Nagari Alahan Panjang are still limited to meeting daily food needs, namely side dishes. Usually, the fish is fried, stir-fried, or steam. So that the production of quite a lot of fish can not be used as a food product that can be sold to improve the family's economy while increasing the economic value of the freshwater fish. In fact, these fish have a high enough potential to be processed into various food products that have high economic value, such as meatballs, nuggets, sausages, otak-otak, Chicken drum stick, pempek, and others. The training activities for processing freshwater fish into these products have been carried out in 2020. Therefore, in this 2021 community service activity involving housewives and young women, the following materials are given: Training on Making Packaging and Labeling of Processed Freshwater Fish Products as Local Potential for Family Economic Improvement in Nagari Alahan Panjang, Lembah Gumanti District, Solok Regency. It is hoped that after participating in this training, the products they produce can be packaged well and attractively, becoming one of the regional superior products that can be marketed both locally, regionally, and nationally. Keywords: Alahan Panjang, freshwater fish, processed, packaging, label

PELATIHAN PENGOLAHAN IKAN AIR TAWAR SEBAGAI POTENSI LOKAL UNTUK PENINGKATAN EKONOMI KELUARGA DI NAGARI ALAHAN PANJANG KECAMATAN LEMBAH GUMANTI KABUPATEN SOLOK Rahmi Holinesti; Kasmita Kasmita; Ranggi Rahimul Insan; Wiwik Gusnita; Dikki Zulfikar
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
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.4.2.32-40.2020

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mencarikan solusi dari permasalahan yang dihadapi oleh masyarakat khususnya para wanita dalam meningkatkan ekonomi keluarga, yaitu dengan cara membuat aneka olahan yang beranekaragam berbasis bahan pangan lokal (ikan air tawar). Hasil perikanan air tawar yang terdapat di Nagari Alahan Panjang masih terbatas untuk pemenuhan kebutuhan makanan sehari, yaitu lauk-pauk. Biasanya ikan tersebut digoreng, digulai, atau dipepes. Wanita sebagai pengelola rumah tangga, haruslah mampu menggali potensi dan sumber daya keluarga yang ada. Jika sumber daya tersebut dapat dimanfaatkan dengan baik, niscaya akan sangat membantu dalam meningkatkan taraf kehidupan dan ekonomi keluarga. Terkait dengan hal tersebut, maka dirasa perlu untuk memberikan keterampilan pengolahanikan air tawar kepada ibu rumah tangga, sehingga diharapkan dapat menambah pengetahuan dan keterampilan yang dapat digunakan untuk berwirausaha untuk meningkatkan ekonomi keluarga. Berdasarkan analisis masalah di atas, maka usulan model kegiatan adalah : Pelatihan peningkatan kreatifitas membuat aneka olahan berbasis bahan pangan lokal, serta pendampingan teknis bagi ibu –ibu rumah tangga yang tergabung dalam PKK ataupun tidak tergabung dalam PKK, serta remaja putri yang berada di Nagari Alahan Panjang, Kecamatan Lembah Gumanti, mulai dari perencanaan, pelaksanaan, sampai pengelolaan usaha. Metode yang dilakukan dalam kegiatan PKM yaitu : Memberikan beberapa alat, bahan pelatihan, serta modul materi pelatihan yang akan dilaksanakan; Penyajian materi sesuai dengan isi buku resep ditambah mengenai materi gizi makanan, hygine dan sanitasi, manajemen dapur, dan kewirausahaan terkait usaha yang akan dijalankan; serta Pelatihan pembuatan beberapa jenis aneka olahan berbasis bahan pangan lokal. Target luaran kegiatan adalah : Peserta dapat meningkatkan pengetahuan dan keterampilan dalam menghasilkan aneka olahan; Peserta mampu menata dan mengelola usaha mereka dengan baik dan berkelanjutan; terdapatnya aneka olahan khas berbasis pangan lokal yang dapat dijadikan sebagai oleh-oleh bagi konsumen; serta dihasilkannya publikasi ilmiah hasil PKM melalui jurnal nasional maupun media masa. Kata kunci : Ibu rumah tangga, remaja putri, pelatihan, olahan, ikan air tawar ABSTRACT This community service activity aims to find solutions to problems faced by the community, especially women in improving the family economy, namely by making various preparations based on local food ingredients. Because the freshwater fishery products found in Nagari Alahan Panjang are still limited to meeting daily food needs, namely side dishes. Usually the fish is fried, rolled, or dipepes. Women as household managers must be able to explore the potential and existing family resources. If these resources can be utilized properly, it will undoubtedly be very helpful in improving the standard of life and the family economy. In connection with this, it is necessary to provide food skills to housewives, so that it is hoped that it can increase knowledge and skills that can be used for entrepreneurship to improve the family economy. Based on the problem analysis above, the proposed activity model is: Training to increase creativity in making various local food-based preparations, as well as technical assistance for housewives who are members of the PKK or not part of the PKK, as well as young women who are in Nagari Alahan Panjang, Lembah Gumanti District, starting from planning, implementation, to business management. The methods used in PKM activities are: Providing several tools, training materials, and training material modules to be implemented; Presentation of material in accordance with the contents of the recipe book plus the material on food nutrition, hygiene and sanitation, kitchen management, and entrepreneurship related to the business to be run; as well as training in the manufacture of various types of local food based preparations. The output targets for the activity are: Participants can improve their knowledge and skills in producing various preparations; Participants are able to organize and manage their business properly and sustainably; there are various local food-based specialties that can be used as souvenirs for consumers; and producing scientific publications on PKM results through national journals and mass media. Keywords: Housewives, Young Women, Training, Processed, Fresh water Fish.

PELATIHAN PENGOLAHAN ANEKA KUDAPAN BERBAHAN BAKU PANGAN LOKAL (ALPUKAT) SEBAGAI UPAYA PENINGKATAN EKONOMI KELUARGA DI NAGARI PADANG LAWEH MALALO KECAMATAN BATIPUH SELATAN KABUPATEN TANAH DATAR Wiwik Gusnita; Rahmi Holinesti; Dikki Zulfikar; Kasmita Kasmita; Ranggi Rahimul Insan
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
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.5.1.102-109.2021

Pelatihan pengolahan aneka kudapan berbahan baku pangan lokal (Alpukat) merupakan suatu keagiatan pengabdian kepada masyarakat bertujuan untuk memberikan solusi dari permasalahan yang dihadapi oleh masyarakat khususnya ibu-ibu rumah tangga dalam menghasilkan aneka kudapan yang beranekaragam berbasis bahan pangan lokal. Seorang istri sebagai pengelola rumah tangga, haruslah mampu menggali potensi dan sumber daya yang ada. Jika sumber daya tersebut dapat dikelola dengan baik, maka akan sangat bermanfaat dalam mendongkarak taraf kehidupan dan ekonomi keluarga. Terkait dengan hal tersebut, maka dirasa perlu untuk memberikan keterampilan boga kepada ibu rumah tangga, sehingga diharapkan dapat menambah keterampilan yang dapat digunakan untuk berwirausaha. Berdasarkan analisis masalah di atas, maka usulan model kegiatan adalah: Pelatihan peningkatan kreatifitas membuat aneka kudapan berbasis bahan pangan lokal, serta pendampingan teknis bagi ibu –ibu rumah tangga yang tergabung dalam PKK Padang Laweh Malalo Kabupaten Tanah Datar, mulai dari perencanaan, pelaksanaan, sampai pengelolaan usaha. Metode yang dilakukan dalam kegiatan Pengabdian Kepada Masyarakat yaitu: Memberikan beberapa alat, bahan pelatihan, serta modul materi pelatihan yang akan dilaksanakan; Penyajian materi sesuai dengan isi buku resep ditambah mengenai materi gizi makanan, hygine dan sanitasi, manajemen dapur, dan kewirausahaan terkait jenis produk yang diajarkan serta usaha yang akan dijalankan; serta Pelatihan pembuatan beberapa jenis aneka kudapan berbasis bahan pangan lokal (alpukat). Target luaran kegiatan adalah : Peserta dapat meningkatkan pengetahuan dan keterampilan dalam menghasilkan aneka kudapan; Peserta mampu menata dan mengelola usaha mereka dengan baik dan berkelanjutan; terdapatnya aneka kudapan khas berbasis pangan lokal (Alpukat) yang dapat dijadikan sebagai oleh-oleh bagi konsumen; serta dihasilkannya publikasinya ilmiah hasil kegiatan Pengabdian Kepada Masyarakat ini melalui jurnal nasional maupun media masa. Kata kunci: Ibu Rumah Tangga, Remaja Putri, Pelatihan, Olahan, Alpukat ABSTRACT Training on the processing of various snacks made from local food (Avocado) is a community service activity aimed at providing solutions to problems faced by the community, especially housewives, in producing various snacks based on local food ingredients. A wife as a household manager must be able to explore the potential and existing resources. If these resources can be managed properly, it will be very useful in boosting the standard of living and the family economy. Related to this, it is necessary to provide cooking skills to housewives, so that it is hoped that they can add skills that can be used for entrepreneurship. Based on the problem analysis above, the proposed activity model is: Training to increase creativity in making various snacks based on local food, as well as technical assistance for housewives who are members of PKK Padang Laweh Malalo, Tanah Datar Regency, starting from planning, implementing, business management. The methods used in the Community Service activities are: Providing several tools, training materials, and training material modules to be implemented; Presentation of material following the contents of the recipe book plus the material on food nutrition, hygiene and sanitation, kitchen management, and entrepreneurship related to the type of product taught and the business to be run; as well as training in making several types of snacks based on local food ingredients (avocado). The target outputs of the activity are: Participants can improve their knowledge and skills in producing various snacks; Participants can organize and manage their business properly and sustainably; the availability of various typical local food-based snacks (avocado) which can be used as souvenirs for consumers; as well as producing scientific publications of the results of these Community Service activities through national journals and mass media. Keywords: Housewives, Young Women, Training, Processed, Avocado

Pengaruh Substitusi Ubi Jalar Ungu terhadap Kualitas Bolu Kemojo Rabiatul Adawiyah; Elida Elida; Lucy Fridayati; Dikki Zulfikar
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 (106.543 KB)

Penelitian ini bertujuan untuk mengetahui perbedaan pengaruh substitusi ubi jalar ungu pada bolu kemojo sebanyak 25%, 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa. Jenis penelitian ini yaitu true ekperiment (eksperimen murni). Data dalam penelitian ini menggunakan data primer. Prosedur penelitian ini terdiri dari tahap persiapan, tahap pelaksanaan dan tahap penilaian. . Instrumen dalam penelitian ini adalah uji organoleptik terhadap produk yang dihasilkan dilengkapi dengan kode sampel. Data dianalisis dengan menggunakan analisis varian (ANAVA), Karena F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian ini adalah terdapat perbedaan pengaruh yang signifikan dari substitusi ubi jalar ungu terhadap kualitas warna (ungu bagian dalam dan coklat bagian luar), rasa (ubi jalar ungu), karena F hitung > F tabel. Sedangkan kualitas bentuk (bunga kemboja), bentuk (kerapian), aroma (ubi jalar ungu), tekstur bagian luar (kering), tekstur bagian dalam (lembut, padat, lembap) dan rasa (manis) pada bolu kemojo tidak terdapat perbedaan pengaruh yang signifikan karena F hitung < F tabel.

Pengaruh Penambahan Puree Ubi Cilembu Bakar terhadap Kualitas Bentuk, Warna, Aroma,Tekstur dan Rasa Pada Kue Lumpur Yulia Rahmi; Wirnelis Syarif; Dikki Zulfikar; Juliana Siregar
Jurnal Pendidikan Tambusai Vol. 7 No. 2 (2023): Agustus 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian Ini bertujuan untuk mengetahui pengaruh penambahan puree ubi cilembu bakar terhadap kualitas bentuk, warna, aroma, tekstur dan rasa kue lumpur. Jenis penelitian yang digunakan adalah eksperimental dengan rancangan acak lengkap. Uji organoleptik dilakukan terhadap 3 jenis variabel yaitu 60%(X1), 70%(X2), dan 80%(X3). Data uji organoleptik di uji dengan uji Varian (ANAVA) pada taraf nyata 5% menggunakan microsoft excel. Jika berbeda nyata dilanjutkan dengan uji Duncan. Data yang digunakan dalam penelitian ini yaitu data primer. Prosedur penelitian terdiri dari tahap persiapan, tahap pelaksanaan, dan tahap penilaian. Hasil dari penelitian ini adalah terdapat perbedaan yang signifikan dari substusi puree ubi cilembu bakar terhadap kualitas kue lumpur. Substitusi puree ubi cilembu bakar berpengaruh nyata terhadap warna, rasa, aroma sedangkan pada bentuk dan tekstur tidak berpengaruh nyata.

The Relationship Of Industrial Work Practices And Learning Motivation To Job Preparation Wulandari, Yuka; Andriani, Cici; Elida, Elida; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12961

This research aims to describe the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work in class XII Bukittinggi. In this research, measurements will be taken to determine the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work. This research is a type of correlation research using a quantitative approach. The population was students of class Based on the results of hypothesis testing, it can be seen that industrial work practices and learning motivation have a very good relationship with readiness to enter the world of work for XII Culinary students at SMKN 2 Bukittinggi. This can be seen based on the correlation figures, namely Rcount > Rtable 0.825 > 0.288. It can be seen that the relationship between the variables of industrial work practices and learning motivation and work readiness has a perfect relationship because it is between 0.810-1.000. Based on the f test, it can be seen that the Sig. for variable SMKN 02 Bukittinggi.

Utilization Of Butterfly Pea Flower Extract On The Characteristics Of Putu Ayu Nopendra, Wilda Dwi; Andriani, Cici; Fridayati, Lucy; Zulfikar, Dikki; Nurhasanah, Nurhasanah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12940

This research is motivated by the increasing use of synthetic dyes in society, industry and the market. To reduce dependence on synthetic dyes, natural dyes such as butterfly pea flowers can be used as a substitute for synthetic dyes. Butterfly pea flowers have many health benefits. The benefits of butterfly pea flower extract as a natural dye in making putu ayu can reduce the use of synthetic dyes and can introduce the public that butterfly pea flowers have many benefits. This research aims to analyze the use of telang flower extract as much as 25%, 50% and 75% on the quality of putu ayu which includes shape, color, aroma. This type of research is an experiment with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists with an organoleptic test filling format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if different, continued with the Duncan test. The use of butterfly pea flower extract as a natural dye affects the color quality (blue bottom) and texture (soft).

Difference In The Quality Of Storage Power And Randang Lokan Hedonic Test Maysya, Rameza Nabilah; Elida, Elida; Gusnita, Wiwik; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16885

This research is motivated by local food innovations that are processed using lokan basic ingredients from the South Coast and West Pasaman. The difference in the origin of the lokan area used will produce the resulting physical, chemical and sensory characteristics. This can affect a person's storage capacity and likability level. This study aims to analyze the shelf life and describe a person's preference for lokan randang by using the origin of different lokan areas. This type of research is a mixed method using qualitative methods for storage capacity and quantitative methods for hedonic tests of randang lokan. The data collection technique in this study is using observation and questionnaires. The data obtained using the t-test method, the results of the questionnaire were tabulated in the form of tables and level tests to find out the comparison of a person's level of preference for different randang lokan. The results show .

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