Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Tata Boga dan Teknologi Edumaspul: Jurnal Pendidikan
Nismar Amini
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Standardization Recipes of Meat Rendang With Additional Potatoes in Batipuh, Tanah Datar District Nismar Amini; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (835.453 KB) | DOI: 10.24036/jptbt.v2i1.147

Abstract

This research aims to obtain standard recipe for beef rendang with addition potatoes. The type of research used in this research is a mixed method of qualitative and quantitative research.The research was carried out in Batipuh, tanah datar district in october 2o2o. The data sources obtained qualitative research were experts analyzing rendang, the data source for quantitative research obtained from organoIeptic test. Qualitative data collection includes observation, interviews, documentation. Quantitative data collection techniques used organoIeptic test questionnaire.Qualitative data analysis use 3 activity elements:data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula(Mx=Σx/N). Qualitative data validity testing participation extension, diligent observation, and tringuIation. Based on the research results, the recipe for beef rendang with addition potatoes includes number of ingredients used, the method of manufacture,and quality of beef rendang with addition of potatoes. From recipe obtained, organoIeptic test will carried out on quality to obtain quality results the Meat Rendang with Added Potatoes that have been converted. Standardization of the Recipe for Meat Rendang with Additional Potatoes, organoIeptic test was carried out to obtain the quality the Meat Rendang with Addition Potatoes, including the shape of the meat(square), color(blackish brown), aroma(fragrant), texture(soft), taste(savory) and potato(absorbed spices) 
Regional Potential-Based Project Learning in Entrepreneurship Andi Saputra; Nismar Amini; Yudhistira Yudhistira; Nizwardi Jalinus; Hansi Effendi
Edumaspul: Jurnal Pendidikan Vol 6 No 2 (2022): Edumaspul: Jurnal Pendidikan
Publisher : Universitas Muhammadiyah Enrekang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33487/edumaspul.v6i2.5247

Abstract

Vocational education has an important role in the current industrial revolution 4.0. To be able to compete in the era of the industrial revolution 4.0, vocational education must have competency and skills-based learning program planning. The skills demanded in the 21st century are critical thinking skills, creativity, collaboration, and communication (4 C's). This is an effort to transform technology in the era of revolution 4.0 into vocational education. One of the learning innovations in applying the 4 C's can lead to development in exploring the potential of an area. Where students have the skills to produce products according to regional potential as a provision for the future in facing job competition in the era of revolution 4.0.
Co-Authors Andi Saputra Hansi Effendi Nizwardi Jalinus Purwoko, Agus Wirnelis Syarif Yudhistira Yudhistira