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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Jurnal Teknologi Pertanian Andalas Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service Jurnal Pendidikan dan Perhotelan Jurnal Aplikasi IPTEK Indonesia
Wirnelis Syarif
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Other

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PENGARUH PENGGUNAAN AIR BIASA, AIR KELAPA MUDA DAN AIR TEBU TERHADAP KUALITAS ROTI MANIS Indriani, Ika; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This reserarch was based on use of different liquids, which is using mineral water, young coconut water and sugar cane water as ingredient of sweet bread. Kind of research is a pure experiment using a completely randomized design method with three repetitions. Used data are the primary data from 30 semi-trained panelist by submitting organoleptic test (a form) to see a quality of volume, shape color, aroma, texture and taste of sweet bread. We aralyzing data using ANAVA, if Fhitung > Ftabel, then proceed with duncan test. The result showed there was a significant influence on quality of the sweet bread, that is volume (doubled), shape(neat), shape(round symrtric), crust color (golden brown), crumbs color (creamy white), aroma (yeast), texture (soft), texturev(smooth), abd sweetness. The best percentage exists in the use of young coconut water on the production of sweet bread.Key word : Water, Coconut Water, Cane Water, Sweet Bread, Quality.
Standarisasi Resep Kue Sangko Di Nagari Ampang Tareh Lumpo Kecamatan Ampek Jurai Kabupaten Pesisir Selatan Maharani, Putri; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to find a standard cake recipe sangko, and the quality of the cakes sangko. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Nagari Ampang Tareh Lumpo from the date of March 7, 2016 until April 7, 2016. The data source is twofold: a source of qualitative data obtained from the expert community, the source of quantitative data obtained from five expert panelists made cakes limited sangko in Nagari Ampang Tareh Lumpo. Based on the quantitative results of organoleptic standardization cake recipe sangko which has been converted followed by organoleptic tests found the quality of the cake sangko include: shape (patterned neat and thickness of ± 1 cm), color (white enough clean), aroma (coconut and aroma of pandan leaves) , texture (moist and loose), taste (sweet.Kata kunci: standarisasi resep kue sangko, kualitas.
PENERAPAN HYGIENE DAN SANITASI DI INSTALASI GIZI RUMAH SAKIT UMUM PUSAT (RSUP) Dr. M. DJAMIL PADANG Adhini W, Dwi Mustika; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The study aims to document and determine the application of hygiene dan sanitation in nutrient installation Dr. M. Djamil Padang of the application which includes personal hygiene, environmentl hygiene, food hygiene dan sanitary facilities. This research uses a qualitative approaches, the technique collection technique of observation, interviews and documentation. Validity of data do creadibility test, transferability test, dependability test, and test confirmability. Analyzed the data reduction, data presentation and withdrawal conclusions or verification.The results showed that : overall Application of hygiene and sanitation in nutrient installation has not been done optimally viewed from of personal hygiene, of environmental hygiene food hygiene and the sanitary facilitiesKeyword: Hygiene and Sanitation, Nutrient Installation
PERBEDAAN KUALITAS KERUPUK AMPLANG YANG DIHASILKAN DARI BERBAGAI SUMBER PROTEIN ADAWIYAH, RABIYATUN; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the differences in quality of crackers amplang resulting from rebon, jerbung shrimp, catfish, and catfish each as much as 100%, the shape, color, aroma, taste and texture. This type of research is an experiment that is doing three repetitions were carried out in June 2014, with the number of panelists 30 people and has passed a course in Food Technology. The independent variable is rebon 100% (X0), shrimp jerbung 100% (X1), catfish 100% (X2) and catfish 100% (X3). The dependent variable (Y) is the quality of shape, color, aroma, flavor, and texture of crackers amplang. Results show differences in quality of crackers amplang produced from a variety of protein include forms such as sticks is found in the x2 (3.96) with categories such as sticks, fluffy shapes contained in x1 (3.47) with a category rather fluffy, golden yellow color contained in x2 (2.93) with the category of slightly golden, fragrant aroma contained in x2 (2.66) with the category somewhat fragrant, savory flavor found in x2 (2.56) with a category rather tasteful and crumbly texture found in x2 (2 , 84) with a category rather fragile.Keywords: Crackers amplang, quality.
Inventarisasi Makanan Jajanan di Sekolah Dasar Kecamatan Nanggalo Padang Antoni, Pramita; Fridayati2, Lucy; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research early from perception of researcher about habit of elementary school student eat something of the home which fond of to consume food of jajanan in school. Habit of this eat something of the home often exploited by seller to draw attention children by selling is assorted food of jajanan nd also immeasurable processing technique. This research purpose is inventaritation food of jajanan pursuant to technique processing of food. 1) Moist Heat Cooking Technique 2) Dry Heat Cooking Techique.This research type is qualitative research, research location at elementary school exist in district of Nanggalo Padang. Data the use is obtained data direct the than the source of perceived. Object of this research that is foof of jajanan found on 25 elementary school in district of Nanggalo Padang. Result of research of seen that highest indicator is most food of jajanan use dry heat cooking technique, while indicator with low indicator is food of jajanan use moist heat cooking technique.Keywords : Inventoy, Food of Jajanan, Technique processing of food
PENGARUH SUBTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS BAKSO AYAM AFKIR Oktavia, Nora; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The research was distributed by the utilization of the Brown seaweed in food processing have not been there. This research aims to analyze the influence of Brown seaweed extract substitutions as much as 5 ml, 15 ml 10ml, and to the quality of the chicken Meatball afkir in terms of shape, colour, aroma, texture and taste. This type of research is purely experiment (true experimental) using random cluster design method. The type of the data being used is the primary data sourced from 30 panelists by filling the organoleptic format towards the sample. The data already acquired and then tabulated in the form of tables and done the analysis Variant (ANAVA). If different real continued with further test Duncan. Results of the study showed there was significant influence between the 5 ml, 15 ml 10ml, and substitution of Brown seaweed extract against chicken meatballs afkir namely quality on the quality of color and texture. Quality round shape with a diameter of 2 cm, the shape of a uniform, distinctive scent of chicken meatballs, fibrous texture is smooth and savory flavor has no effect on the quality of the chicken Meatball afkir. The results of the quality of the chicken Meatball afkir best is 15 ml.Keywords: brown seaweed, chicken Meatball afkir, The Quality Of Organoleptik
HUBUNGAN KEMANDIRIAN DENGAN MINAT BERWIRAUSAHA ILUNI PRODI D3 JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Darmayanti, Regina; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research is to analyze the relationship between autonomy with interest to entrepreneur of alumna study program D3 in the department of Home Economic Faculty of Engineering State University of Padang. This research is a descriptive correlational study. The population as many as 122 people alumna study program D3 Food & Beverage and Fashion finished 2008 until 2012 and be domiciled in West Sumatera. Sample election techniques in the study using purposive sampling technique as many as 43 people. Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the survey results revealed the percentage of autonomy overall categorized as low (62%), interest to enterpreneur alumna study program D3 in the department of Home econimic overall categorized as low (58%). The results showed that there is a Positive and significant relationship between autonomy with interest to enterpreneur of alumna study program D3 in the department of Home Economic Faculty of Engineering State University of Padang.Keywords: Autonomy and Interest to Enterpreneur
PENGARUH LEMAK TERHADAP KUALITAS ECLAIRS Akhyar, Febriyana; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was based on the absence of some fat used in making eclairs. The used of fat commonly applied in the manufactured of eclairs is margarine. The purpose of the research to analyzed the effect of fat used on the quality of eclairs that includes volume, shape, color, aroma, texture and taste. The type of research was purely experimental with Rancangan Acak Lengkap Method. Research variables included independent variable that was X0 (margarine), X1 (butter), X2 (cooking oil), X3 (white butter). The dependent variable was the quality of eclairs. The data used were Primery Data source from 30 semi trained panelist by proposing the organoleptic test format. Analysis of data with ANAVA if Fcount>Ftable the proceed with Duncan Test. The result of research was that there were real difference to the quality of eclairs with different fat usage including volume, texture and taste because Fcount>Ftable. On the quality of shape, color and aroma. There was no real difference because Fcount<Ftable.Keyword : Eclairs, Quality, Margarine, Butter, Cooking Oil, White Butter.
HAMBATAN BELAJAR MAHASISWA PADA MATA KULIAH PSDK JURUSANKESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Morjayanti, Novi Adi; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 3, No 2 (2013): Periode Juni 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The aims of this research are to describe the resistance in planning before follow PSDK,the resistance in doing PSDK, and the resistance in evaluating after follow PSDK. The kind of this research is qualitative descriptive. The informants in this research are all PKK FT UNP students who have taken PSDK (53 students), and also the PSDK lecturer (1 person). Data collection by observation, interview and questionnaire. Depends on the result, the resistances are in planning the daily menu that don’t have various shape, taste and colour. And the use of the food material that too various, so there are some of them that can’t be found in the market, the resistance in doing PSDK in managing the resources in both of cookery and fashion major, the lack of the facilitation, and the resistances in evaluating and make the finance report, that there are some profits that is not reported because it have been taken for the next business.     Keywords: Difficulties in studies, PSDK subject,  Kesejahteraan Keluarga Department.
PENGARUH PENGGUNAAN JENIS GULA TERHADAP KUALITAS KUE SARANG SEMUT Jannah, Raudhatul; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by the only type of sugar that had been used in making sarang semut cake. The absence of the use of different types of sugar that affect the quality of the sarang semut cake. The use of sugar mommonly applied is granulated sugar. The purpose of this reserch to analyze the effect of using of the kind of sugar for quality of sarang semut cake that incude the volume, shape, color, smell, texture and taste. This tpye of research pure experiment with complete random plan method. The variabel of research include free variabel that is XO (sugar), X1(aren sugar), X2 (palm sugar), and X3 (lump sugar). Primary data that sourced from 30 semi trained panelists by proposed organoleptic test format. Data analyst with ANAVA, if the result show the real difference then continued by Duncan test. The result of reseacrh is there are a real difference by using the kind different types of sugar at color quality, smooth texture, uniforming of shape, chewy texture, and the taste that have not real difference. The best kind of sugar of making sarang semut cake are the using of palm sugar for coor indicator, hollow texture and taste.Keywords: Effects, The type of sugar, Quality, Sarang Semut Cake
Co-Authors ADAWIYAH, RABIYATUN Adelina Arman Adhini W, Dwi Mustika Adira, Elsa Afriani, Rini Akhyar, Febriyana Al Ikhlas, Al Ikhlas Alersa1,, Firna Agus Amelia, Dessi Amimy, Findi Anggita Rizky Yuliandri Anggraini, Dessy Anggraini, Ezi Anisa Rahmawati Anjelya, Fitri Anni Faridah Antoni, Pramita Aprilyani Mangunsong, Siska Widya Arita, Sri Asmar Yulastri Astra Prima Budiarti Ayu Puji Lestari baidar baidar Cici Andriani Cindy Oki Syafira Dahniar Dahniar Darmayanti, Regina Della Regina Agustin Dikki Zulfikar Efendi, Dona Andeska elida elida Ezi Anggraini Ezi Anggraini Ezi Angraini Fadiah, Meutia Faiza, Ardiana Febriani, Lia Feby Mellisa Pratiwi Fridayanti, Lucy Gea, Selvi Yana Ginting, Yun Melita Gusnita, Wiwik Hafazah, Siti Handari, Eras Sahira Hanifah Indra Fansyukri husna, ainil Ilham Tri Wahyudi Ilham, Rofika Indrayeni, Wiwik Indriani, Ika Intan Rahmawati Ira Meirina Chair Islamy, Fadhla Nur Izza Marizalni Jamhari Jamhari Jerry Haris Juliana Siregar Julita Julita Karmila, Melsah Kurnia, Tessa Liana, Rozi Ayu Lili Dasniati Liswarti Yusuf Lucy Fridayati Mardiah, Anisah Maswati Maswati Melani, Cut Mimi, Lusi Putri Murni, Ravika MUSPRIADI, MUSPRIADI Mustika, Dina Mustika, Sari Muthia Khansa Nabilah, Nurli Nani Lestari Nauman, Aldip Nismar Amini Nofitasari, Neli Nora Oktavia, Nora Noverina, Delvince Novi Adi Morjayanti Novitasari, Herlina Nuraini Nuraini Nuzli Ramadhani Oktavia, Yolanda Pertiwi, Rahmi Prasetyo, Ikhsan Pratiwi, Novia Utami Putri Maharani Putri, Suki Ayu Putri, Syandra Meylani Qisthi, Puti Mizani Rahma, Silvani Rahmadona, Tiwi Rahmatika, Aghisyna Rahmi Holinesti Ramadhani, Sri Retno Ramadhannisa, Ilmi Syukro Reda Kurnia Resya Ramadhani Faizal Rina Satriyani Ritonga, Mentari riwayati riwayati Riyansa, Ledya ROHATI, RIDA Roni Yuliardi Ruaida Ruaida Safitri, Mira Salsabila, Shofira Samra, Ratu Adilah Sarah, Devi Sari, Havivah Mayang Sari, Nita Arlan Sari, Wenggi Sartika Seprina Rahmaneli Sepryadi, Tri Shahida, Siti Nur Silfeni Silfeni Siregar, Juliana Sirtin, Pramita Siska, Indah Amelia Sri Murni, Dona Srya Ning Tias Syahputri, Nia Febi Thesya Firdayanti R.P Tias, Srya Ning Verawati Verawati Vicky, Vicky Vitaloka, Yola Vitria Maidesti Wahyuni, Helva Waryono . Wati, Fitra Wiwik Gusnita Yasril Yunus Yelfi, Reno YENI, WIWIK INDRA Yolanda Intan Sari yolanda jefrina Yulia Mandasari Yulia Rahmi Yulianto, Deri Yundi, Silvinia Zahara SY, Nurul Muna Zulindrawati, Fenny