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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi JRTI (Jurnal Riset Tindakan Indonesia)
Dikki Zulfikar
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Engineering Immunology & microbiology Law, Crime, Criminology & Criminal Justice Physics Public Health Social Sciences Other

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The Implementation Of Eating at Traditional Events Bakaua In Order To Preserve The Regional Culture Of Sijunjung District Tama, Yuvran; Yelfi, Reno; Fridayati, Lucy; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.3360

Abstract

The purpose of this study is to find out about the series of events, the execution of the meal, the equipment used for serving and processing as well as the symbolic and philosophical meaning of the dishes at the Bakaua Adat event. The type of research used was qualitative research. The research informants were Bundo Kanduang, Niniak Mamak, and the people in Nagari Koto Padang Ranah or Sijunjung Traditional Village who knew about Bakaua Adat events. The results of this study describe: 1) The series of Bakaua Adat Nagari Koto Padang Ranah or Sijunjung Traditional Villages of Sijunjung Regency such as: Niniak Mamak Meetings, Organizing traditional game competitions, Organizing alek nagari, Bajago-jago nights, and carrying out Bakaua Adat ceremonies (Praying and eating together or bajamba). 2) Types of food served, namely: Buffalo meat curry, lamang, white rice, godok bananas, crackers, bananas and kalio potatoes. 3) The equipment used consists of cooking and processing tools. Processing tools such as kitchen knives, millstones, stoves, frying pans, stale spoons and tablespoons. The serving utensils consist of: Dulang, serving lid, cloth, plastic and banana leaves. 4) The symbolic and philosophical meanings of the food served at the Bakaua Adat event are as follows: Buffalo meat curry (asking for rain), lamang (suluh nagari and kinship), rice (please help), crackers (complementary), kalio potato (complement each other), bananas (apology), boiled bananas (unanimous decision), water (tranquility). While the meaning of eating at the ceremony is to increase a sense of togetherness, hospitality, help and teach manners and norms in social life.     
The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang Adlim, Rino Fitra; Elida, Elida; Fridayati, Lucy; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (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.v5i1.12910

Abstract

This research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable.
The Relationship Between The Use Of Youtube Media And The Learning Outcomes Of Students At SMKN 6 Padang. Dolla, Resti Tri; Zulfikar, Dikki; Yulastri, Asmar; Indrayeni, Wiwik
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.v5i2.12948

Abstract

This research aims to: 1) Analyzing how the use of Youtube media in SMKN 6 Padang, 2) Analyzing how the learning outcomes of students in class Xl Pasrty and Bakery subjects at SMKN 6 Padang, 3) Analyzing the relationship between the use of YouTube media on the learning outcomes of students in class Xl Pastry and Bakery subjects at SMKN 6 Padang. This type of research is quantitative research with a correlational approach. The population in this study were Xl culinary class students with 101 people. The research sample amounted to 50 people with the sampling technique was simple random sampling. The data collection technique was carried out using a questionnaire (questionnaire) using a Likert scale that had been tested for validity and reliability. Data analysis using descriptive analysis. The results showed that: 1) The use of Youtube media is in the moderate category (73.25%), 2) Student learning outcomes are in the moderate category (78.78%), 3) Based on the results of the research analysis, the correlation value rxy 0.603 was obtained and the tcount value (5.242)> t table 1.667. So it can be said that there is a positive relationship between the use of YouTube media and student learning outcomes.
Student Work Attitude In Implementing Pastry Practices In The Family Welfare Education Study Program Padang State University Agustimar, Dina; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.2147

Abstract

The background of this research is the low work attitude of students of the Padang State University Family Welfare Education Study Program in the Implementation of Pastry Practices. This is assumed to be due to habits when learning online which makes students undisciplined in carrying out practices. The aim of the study was to describe the work attitudes of students in terms of discipline, responsibility, confidence, and concern for Family Welfare Education students. This type of research uses quantitative methods with a descriptive approach. The research population was 2020 Family Welfare Education students who had taken Pastry courses. The research sample is 74 people selected by Total Sampling. The data collection technique uses a questionnaire distributed via the Google form. Data analysis used descriptive analysis by categorizing assessments based on the average score and percentage of ratings. The results showed that the level of work attitude was in the low category, ranging from 65.6 to 90.2 (62.2%).  
The Addition of Garciana xanthochymus on Beef Rendang: The Organoleptic Review Zulfikar, Dikki; Akmal, Rifqi; Martinez-Gracia, Carmen
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.43439

Abstract

Rendang was a dish consumed regularly by the Minangkabau people and served at special events, becoming well-known worldwide. Garciana xanthochymus is a widespread species found in West Sumatra, and previous research has demonstrated its ability to preserve fresh fish. This study examined how adding various amounts of Garciana xanthochymus impacts the quality of Rendang, including color, shape, taste, aroma, and texture. This study employed an experimental approach, specifically the organoleptic test, to investigate the impact of varying quantities of Garciana xanthochymus (10, 20, 30, 40 grams). The collected data was analyzed using ANOVA with a one-factor wholly randomized design (CRD), consisting of four treatments replicated three times. As a result, there was no significant impact on the shape and aroma of Rendang. However, a significant effect was observed in the taste and color inside the meat, as well as the color and taste of the crust.
Uji Organoleptik Dodol Dengan Menggunakan Ekstrak Buah Naga putri, melia; Elida, Elida; Zulfikar, Dikki; Andriani, Cici
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 2 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i2.17039

Abstract

Penelitian ini dilatar belakangi untuk memanfaatkan buah naga agar mendapatkan warna alami dari bahan lokal yaitu buah naga merah dan buah naga super merah dalam rangka menginovasi dan memberikan variasi dari produk dodol. Selain itu, penggunaan buah naga diharapkan mampu mengurangi kerugian dan meningkatkan jumlah produksi karena buah naga memiliki kandungan air yang tinggi sehingga tidak dapat disimpan dalam waktu yang lama. Metode dalam pembuatan dodol ini yaitu metode blending, yaitu daging buah dihaluskan terlebih dahulu kemudian dimasak dengan bahan lainnya sampai mengental selama 1 jam. Tujuan penelitian ini adalah untuk menganalisis perbedaan kualitas organoleptik dodol menggunakan ekstrak buah naga merah dan buah naga super merah. Jenis penelitian ini adalah eksperimen murni menggunakan metode rancangan acak lengkap dengan 2 perlakuan dan 3 kali pengulangan. Teknik pengumpulan data dilakukan dengan memberikan angket kepada 3 orang panelis ahli, yaitu dosen Tata Boga Univesitas Negeri Padang. Kemudian data hasil penelitian dianalisis menggunakan Independen Sample T Test pada program SPSS versi 23. Hasil penelitian menujukkan bahwa tidak terdapat perbedaan kualitas antara dodol ekstrak buah naga merah dan buah naga super merah yang terdiri dari bentuk, warna, aroma, tekstur dan rasa
Hubungan penggunaan google classroom dengan kemandirian belajar siswa sekolah menengah kejuruan Trisa Laila Ilhami; Dikki Zulfikar
JRTI (Jurnal Riset Tindakan Indonesia) Vol. 8 No. 1 (2023): JRTI (Jurnal Riset Tindakan Indonesia)
Publisher : IICET (Indonesian Institute for Counseling, Education and Therapy)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/30033121000

Abstract

Google classroom merupakan salah satu produk google yang dikembangkan khusus dalam membantu menerapkan pembelajaran jarak jauh dengan berbasis teknologi. Kemandirian belajar diartikan sebagai sifat serta kemampuan yang dimiliki siswa untuk melakukan kegiatan belajar aktif. Peneliti melakukan penelitian dengan tujuan untuk mendeskripsikan penggunaan google classroom dengan kemandirian belajar siswa di SMK. Jenis penelitian ini adalah kuantitatif dengan pendekatan korelasional. Populasi dalam penelitian ini adalah siswa kelas XI kuliner dan XI Busana dengan jumlah 125 orang siswa. Sampel penelitian berjumlah 56 orang dengan teknik pengambilan sampel adalah simple random sampling. Teknik pengumpulan data dilakukan menggunakan kuesioner (angket) dengan menggunakan skala likert yang telah teruji validitas dan reabilitasnya. Analisis data menggunakan analisis deskriptif dan analisis korelasional.
Co-Authors Adlim, Rino Fitra Agustimar, Dina Akmal, Rifqi Asmar Yulastri Cici Andriani Dolla, Resti Tri elida elida Elida Elida Gusnita, Wiwik Indrayeni, Wiwik Juliana Siregar Kasmita Kasmita Lucy Fridayati Martinez-Gracia, Carmen Maysya, Rameza Nabilah Nopendra, Wilda Dwi Nurhasanah Nurhasanah Putri, Melia Rabiatul Adawiyah Rahmi Holinesti Ranggi Rahimul Insan Rifqi Akmal Tama, Yuvran Trisa Laila Ilhami Wirnelis Syarif Wiwik Gusnita Wulandari, Yuka Yelfi, Reno Yuli Heirina Hamid Yulia Rahmi