Article Per Year (5 Year)
p-Index From 2021 - 2026
3.11
P-Index
This Author published in this journals
All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Penelitian Pendidikan IPA (JPPIPA) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Community Service Jurnal Research Ilmu Pertanian Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Ranggi Rahimul Insan
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
Analysis Of The Relationship Of Learning Results On Creative Products And Entrepreneurship With The Interest In Entrepreneurship Of Culinary Students Of Vocational School 1 Batusangkar Cahyani, Bunga Gusti; Siregar, Juliana; Andriani, Cici; 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.v6i1.26754

Abstract

Abstract:The background of this research focuses on the importance of entrepreneurial skills in facing increasingly complex global economic challenges. In this context, entrepreneurship education is expected to encourage students to develop the interests and skills needed for entrepreneurship. The aim of the research is to analyze the relationship between learning outcomes and entrepreneurial interest in Class XI Culinary Arts students at SMK Negeri 1 Batusangkar.  This research method is quantitative correlational research. The research subjects were 33 SMK Negeri 1 Batusangkar. Data collection is carried out via gform. Data were analyzed descriptively and by regression test analysis. using the SPSS version 26 for Windows program. The results of the research show that the description of learning outcomes in the Creative Products and Entrepreneurship Subjects of Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category.  The description of interest in entrepreneurship among Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category. There is a significant positive relationship between learning outcomes and interest in entrepreneurship for Class XI Culinary Arts students at SMK Negeri 1 Batusangkar. The research concluded that there is a relationship between learning outcomes and students' entrepreneurial interest. 
Evaluation Of Nutritional Content And Antioxidant Activity In Ku Cake With Different Natural Colors Sari Mustika; Anni Faridah; Ranggi Rahimul Insan
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/ggrgvx05

Abstract

Kue Ku produced with various natural colors will have their nutritional content and antioxidant activity tested in this research. Processing Kue Ku with a variety of natural dyes—including purple sweet potato, dragon fruit, black rice, and yellow pumpkin—was the focus of this investigation. The DPPH technique was used to test antioxidant activity, and the nutritional composition that was examined included water, ash, fat, protein, and carbohydrates. Dragon fruit, purple sweet potato, yellow pumpkin, and black rice were the Kue Ku varieties with the greatest and lowest water content, respectively. In order of ash content, the following Kue Ku varieties were found: Yellow Pumpkin, Kue Ku Black Rice, Kue Ku Purple Sweet Potato, and Kue Ku Dragon Fruit. From most fattening to least, these Kue Ku varieties are as follows: Yellow Pumpkin, Dragon Fruit, Purple Sweet Potato, and Black Rice. Purple sweet potato Kue Ku, yellow pumpkin Kue Ku, black rice Kue Ku, and dragon fruit Kue Ku were the varieties with the greatest and lowest protein contents, respectively. Kue Ku Dragon Fruit, Kue Ku Pumpkin, Kue Ku Sweet Potato Purple, and Kue Ku Black Rice are the varieties of Kue Ku that range in carbohydrate content from highest to lowest. Kue Ku Sweet Potato Purple has the lowest antioxidant activity, whereas Kue Ku Pumpkin Yellow has the greatest.
Pengaruh Penambahan Puree Daun Kelor Terhadap Kualitas Pempek Ikan Tenggiri Salmadira, Hanifah; Mustika, Sari; Gusnita, Wiwik; Insan, Ranggi Rahimul
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/vc5yxv58

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri ditinjau dari segi warna, aroma, tekstur, dan rasa. Jenis penelitian ini menggunakan metode eksperimen murni dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali pengulangan, dengan penambahan puree daun kelor pada perlakuan 0%, 5%, 10%, dan 15%. Hasil penelitian menunjukkan bahwa penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri berpengaruh signifikan terhadap perlakuan 5% (X1), 10% (X2) dan 15% (X3) terhadap karakteristik warna (hijau) pempek. Namun, tidak ditemukan pengaruh yang signifikan terhadap aroma (harum), tekstur (kenyal) dan rasa (terasa ikan). Perlakuan terbaik untuk aspek warna diperoleh pada X3 (15%), sedangkan untuk aroma, tekstur, dan rasa diperoleh pada X2(10%). Dan pada uji Hedonik perlakuan terbaik diperoleh pada X2 (10%).
Pengaruh Substitusi Talas Terhadap Kualitas Perkedel Aprillia, Eka; Holinesti, Rahmi; Siregar, Juliana; Insan, Ranggi Rahimul
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/m3x24246

Abstract

Perkedel merupakan olahan berbahan dasar kentang, namun keterbatasan pasokan serta fluktuasi harga mendorong pemanfaatan talas sebagai alternatif pangan lokal. Talas memiliki tekstur pulen, rasa netral, kandungan gizi baik, dan harga relatif stabil sehingga berpotensi menggantikan kentang. Penelitian ini bertujuan mengkaji pengaruh substitusi talas terhadap mutu organoleptik perkedel meliputi bentuk, warna, aroma, tekstur, dan rasa. Metode yang digunakan adalah eksperimen dengan rancangan acak lengkap (RAL) terdiri atas empat perlakuan (0%, 25%, 50%, dan 75% talas) dan tiga ulangan. Hasil menunjukkan bahwa substitusi talas tidak berpengaruh nyata pada bentuk, warna, dan tekstur, namun berpengaruh signifikan pada aroma dan rasa. Perlakuan 25% menghasilkan aroma harum, rasa gurih, dan tekstur lembut, sedangkan bentuk terbaik terdapat pada 50% dan warna terbaik pada 0%. Substitusi 25% direkomendasikan untuk meningkatkan mutu sensori sekaligus mendukung diversifikasi pangan lokal.
The Impact of Taste and Service Quality on Adolescents’ Purchase Decisions: A Study of Mie Gacoan in Padang City Nabilla Bunga Syakhira; Ranggi Rahimul Insan; Anni Faridah; Wiwik Gusnita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34232

Abstract

This study examines the impact of taste and service quality on adolescents’ purchase decisions at Mie Gacoan in Padang City. The rising popularity of this restaurant among young consumers highlights the importance of understanding the key determinants of their purchasing behavior. Employing a quantitative associative approach with a cross-sectional survey design, data were collected from 100 respondents, determined using the Lemeshow formula under the assumption of an infinite population. Statistical analysis revealed that taste has a positive and significant effect on purchase decisions (t = 11.971; p < 0.05), while service quality also demonstrates a positive and significant influence (t = 6.033; p < 0.05). Furthermore, simultaneous testing confirmed that both variables collectively exert a positive and significant impact on purchase decisions (F = 220.563; p < 0.05). The findings underscore the critical role of maintaining consistent taste quality and enhancing service standards to strengthen adolescents’ purchasing behavior. Practical implications suggest that Mie Gacoan should prioritize flavor consistency, implement systematic staff training, and improve service efficiency to foster customer satisfaction and repeat patronage. These measures are expected to cultivate long-term loyalty among adolescent consumers. Future studies are encouraged to expand the research model by incorporating variables such as price, promotion, and brand image, thereby offering a more comprehensive understanding of fast-food purchase decisions among adolescents.
Innovating Traditional Culinary Products: Developing ‘Karipap’ as a Creative Economy Driver in Payakumbuh Cultural Village Insan, Ranggi Rahimul; Holinesti, Rahmi; Mustika, Sari; Utami, Riski Gusri; Rahmatunisa, Risma; Siregar, Juliana; Rosel, Ruhul Fitri
Warta Pengabdian Andalas Vol 32 No 4 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.04.415-423.2025

Abstract

The Balai Kaliki Cultural Village in Payakumbuh City holds great potential for developing a creative economy rooted in traditional Minangkabau culinary heritage. However, this potential remains underutilized, particularly in terms of product innovation, packaging, and marketing. This community service program aimed to enhance the community’s skills in processing, packaging, and promoting innovative karipap products as a step toward developing local creative economy enterprises. The program was conducted in three stages: preparation, which included a needs assessment and coordination with local stakeholders; training, focused on hygienic food processing, innovative recipe development, packaging design, and social media–based branding; and evaluation and mentoring, which involved skill assessments and business sustainability planning. Ten participants, consisting of women and young women from the Family Welfare Movement (PKK), were selected purposively. The findings showed a significant improvement in participants’ knowledge and skills, with the average test score increasing to 85%. Participants successfully created three new product variations and established social media accounts for marketing purposes. Overall, this program successfully empowered the local community through skill enhancement in culinary innovation, packaging, and digital promotion. It contributes to the advancement of local creative economies while supporting the Sustainable Development Goals (SDGs), particularly poverty alleviation and food security, and reinforcing Minangkabau cultural identity through local culinary innovation.
Manajemen Kesehatan Terpadu: Tinjauan Literatur tentang Pendekatan Efektif untuk Layanan Kesehatan yang Berkualitas dan Berkelanjutan Robby Prayuda; Eka Fauzihardani; Yulhendri Yulhendri; Rino Rino; Sari Mustika; Ranggi Rahimul Insan; Fahmil Haris
Jurnal Penelitian Pendidikan IPA Vol 10 No SpecialIssue (2024): Science Education, Ecotourism, Health Science
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10iSpecialIssue.10251

Abstract

Health is a fundamental aspect of human life, and providing quality and sustainable healthcare remains a significant challenge globally. With the advancement of medical technology and health information systems, delivering effective, efficient, and affordable healthcare has become increasingly complex. In this context, Integrated Health Management (IHM) has emerged as a promising approach to improving healthcare quality and sustainability. IHM integrates various elements of the healthcare system, such as hospitals, clinics, healthcare professionals, and policies, to achieve more efficient and sustainable health outcomes. This approach aims to address fragmentation in healthcare services, where patients often receive disconnected care without coordination among specialists, medical staff, and institutions. This study conducts a systematic literature review to explore the impact of IHM on healthcare quality and sustainability. Data was gathered from three major academic databases: Scopus, ScienceDirect, and Google Scholar, using keywords such as "Health Management," "Quality Healthcare," and "Sustainable Services." The findings indicate that IHM can significantly enhance healthcare outcomes through the use of digital technologies, decentralization, and community-based models. However, challenges such as limited infrastructure, resistance to change, and financial constraints remain barriers to its widespread implementation. To maximize the effectiveness of IHM, investment in technology, improved governance, and comprehensive training for healthcare professionals are essential. A well-planned, holistic approach is necessary to overcome these challenges and build a sustainable healthcare system
Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi Kecamatan Baso Kabupaten Agam Wiwik Gusnita; Rahmi Holinesti; Ranggi Rahimul Insan; Naseh Ulwan; Juliana Siregar
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 25, No 2 (2025): 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.05910

Abstract

 Kegiatan pengabdian masyarakat ini berfokus pada "Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi, Kecamatan Baso, Kabupaten Agam". Masalah yang dihadapi adalah keterbatasan kemampuan masyarakat, terutama ibu rumah tangga, dalam mengolah bahan pangan lokal seperti pisang dan singkong menjadi produk bernilai jual. Metode yang digunakan meliputi pelatihan keterampilan, ceramah, praktik langsung, dan pendampingan berkelanjutan terkait bahan pangan (pisang dan ubi jalar) teknik pengolahan pangan, dan manajemen usaha,. Hasil dari program ini menunjukkan peningkatan keterampilan peserta dalam memproduksi berbagai jenis kudapan berbasis bahan lokal, seperti serundeng pisang, dodol pisang, stik ubi jalar, bolu singkong caramel, dan singkong keju, dengan target bahwa 80% peserta mampu memanfaatkan hasil pelatihan untuk membuka usaha mandiri.
Co-Authors Anantaya, Frichicila Tri Anggraini, Ezi Anni Faridah Anni Faridah Aprillia, Eka Asmar Yulastri Asyari, Bella Vedia Cahyani, Bunga Gusti Cici Andriani DIAN LESTARI Dikki Zulfikar Eka Fauzihardani Eka putri, Angelly Risma Ezi Anggraini Fahmil Haris Gusnita, Wiwik Gusri, Serina Juliana Siregar Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Mustika, Sari Nabilla Bunga Syakhira Prabaningtyas, Dewi Rahmi Holinesti Rino Rino Riski Gusri Utami Risma Rahmatunisa Robby Prayuda Rosel, Ruhul Fitri Salmadira, Hanifah Sari Mustika Sartika, Ikramina Siregar, Juliana ULWAN, NASEH Viora, Martha Wiwik Gusnita Yelfi, Reno Yulhendri Yulhendri