Article Per Year (5 Year)
p-Index From 2021 - 2026
6.736
P-Index
This Author published in this journals
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

Published : 132 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 132 Documents
Search

 9   10   11   12   13 
Pengaruh Substitusi Tepung Pisang Kepok terhadap Kualitas Cupcake Srya Ning Tias; Wirnelis Syarif
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

Abstract

Penelitian ini bertujuan untuk mengetahui perbedaan pengaruh substitusi tepung pisang kepok pada cupcake sebanyak 15%, 30% dan 45% 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 tepung pisang kepok terhadap kualitas warna (bagian luar), rasa (pisang kepok), karena F hitung > F tabel. Sedangkan kualitas bentuk (seragam dan simetris), aroma (pisang kepok), tekstur dan rasa (manis) pada cupcake tidak terdapat perbedaan pengaruh yang signifikan karena F hitung < F tabel.
The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Serabi Zulindrawati, Fenny; Syarif, Wirnelis
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.v4i2.473

Abstract

The purpose of this study is to see how the quality of serabi is affected by substituting purple sweet potato flour by as much as 20%, 40%, or 60%. A pure experimental study with a completely randomized design is what this form of research is (CRD). The subject of this study was serabi made using purple sweet potato flour, which improved the quality of the serabis by 20%, 40%, and 60%, respectively. Organoleptic tests were administered to three expert panelists, all of whom are lecturers in the Department of Family Welfare Sciences at Padang State University, to collect data for this study. Purple sweet potato flour served as the study's independent variable. The quality of the serabi created, including its shape, color, scent, texture, and taste, is the dependent variable in this study. The data analysis technique utilized to examine organoleptic test results was Analysis of Variance (ANOVA). The collected data is then tabulated in tabular form and examined using the test for each data set. The data analysis was then carried out, and if the data generated by Fcount was more than Ftable, Duncan's test was used. The findings of this study show that there is a substantial effect on the quality of color and texture (porous) on serabi, but no significant difference in form, scent, texture (soft), or taste. It may be determined that the treatment (X1) with a 20 percent substitution of purple sweet potato flour yielded the greatest results in the quality test of the best purple sweet potato flour serabi. 
Standardization Of Meat Randang Recipes At Maninjau Village Agam District Nauman, Aldip; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i1.349

Abstract

This research was conducted to produce literature. There is no standard recipe for beef randang recipe, and there is no documented recipe in the form of book. This study aims to produce a standard recipe and quality of beef randang in the maninjau village in Agam distict starting from May to June 2021. There are two sources of data; qualitative data sources, which are taken from 5 informants who are experts in making beef randang in Maninjau Village in Agam District, and quantitative data collection technique is using organoleptic test questionnaire format and using the formula (MX=ΣX/N). Based on the results of the study, it was obtained that the beef randang recipe includes the ingredients used, the number of ingredients, how to make it, and the quality of the beef randang so that produce a converted recipe. Furthermore, organoleptic tests were carried out on the quality to get a good quality of beef randang, including: the shape of randang, the meat is quite square, blackish brown, smells good, the meat is soft textured, and the meat is savory. 
The Additions Of Telang Flower Extraxtc Towards Quality Of Goat Milk Ice Cream Riyansa, Ledya; Syarif, Wirnelis
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.v4i1.544

Abstract

The background of this research is that the telang flower extract is not optimal for use in food processing. Telang flower extract can be an alternative as an additive in making ice cream. This study aims to analyze the effect of adding telang flower extract with a treatment of 0%, 20%, 30%, 40%. Regarding the quality of color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. Three repetitions were carried out with 3 expert panelists in the Culinary Workshop of the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of the ice cream. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different it was continued with Duncan's test. The results showed that there was a significant effect on color quality. Meanwhile, there is no significant difference in aroma, taste and soft texture. It can be concluded that the best percentage is found in the addition of 40% telang flower extract to the quality of goat's milk ice cream. 
The Effect Of Substitution Of Soy Milk On The Quality Of The Mud Cake Rahma, Silvani; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i1.316

Abstract

This research is motivated because there is no research on mud cakes with soy milk substitution. This study aims to analyze the effect of soy milk substitution as much as 25%, 50%, and 75% on the quality of the mud cake which includes shape, color, aroma, texture and taste. This type of research is a pure experiment with three repetitions carried out in August 2021. The type of data in this study is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data that has been obtained is then tabulated in tabular form and analysis of variance (ANOVA) is carried out, if Fcount > Ftable then it is continued with Duncan's test. The results showed that the substitution of soy milk had an effect on the quality of the texture and taste of the kue lumpur and there was no effect on the quality of the shape, color and aroma of the kue lumpur. The best results based on the organoleptic test were found in the X3 treatment with 75% soy milk substitution.
Sensory Analysis Of Breading Flour From Coconut Pulp With Different Drying Techniques Syahputri, Nia Febi; Faridah, Anni; Syarif, Wirnelis; Mustika, Sari
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.v4i2.8552

Abstract

Coconut pulp is waste obtained from the by-products of coconut meat processing whose utilization is still limited. Coconut pulp contains 86.85% carbohydrates, 7.84% fat, 2.15% protein and 63.66% crude fiber. The nutritional content of coconut pulp has the potential to be processed into food products. The study aimed to analyze the use of different drying techniques with the addition of turmeric to the sensory and hedonic qualities of coconut pulp breading flour and its application to risoles. This study was a pure experiment with the Complete Randomized Design (CRD) method. Data were obtained from 5 limited panelists through organoleptic testing. Data were analyzed with ANAVA which showed the highest value trend and data that had significant differences continued with the Duncan test. The results of the best overall coconut pulp breading flour research were in the X3 treatment (dehydrator) covering aspects of aroma 3.27, taste 3.73 and hedonic 3.27, while the results of the best risoles research on average were found in treatment X3 (dehydrator) including color indicators 3.73, taste 3.80 and hedonics 3.33.  
The Effect Of Red Bean Flour Substitution On The Quality Of Putu Ayu Cake Husna, Ainil; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.317

Abstract

This research is motivated by the lack of utilization of local ingredients such as red bean flour. This study aims to analyze the effect of substitution of red bean flour by 20%, 40% and 60% on the quality of the shape, color, aroma, texture and taste of putu ayu cake. This type of research is pure experiment, the object of this research is Putu Ayu. The variables of this study include independent variables with 4 factors, namely X0 (control), X1 (substitution of red bean flour 20%), X2 (substitution of red bean flour 40%), X3 (substitution of red bean flour 60%). The dependent variable is the quality of the putu ayu cake. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. The data obtained were analyzed using statistical analysis (ANAVA), if Fcount > Ftable, then continued with Duncan's test. The results of this study indicate that there is a significant effect on the substitution of red bean flour as much as 20%, 40% and 60% on the color quality (green red spots on the top of the putu ayu cake) Fcount > from Ftable (88.42 > 4.75) , texture (expanded) Fcount > from Ftable (46.67 > 4.75), while the quality of the jagged round shape, neat shape, white color on the top of the putu ayu cake, fragrant aroma, texture (soft), texture (porous) and sweetness has no significant effect because Fcount < from Ftable.  
The Perception Of Pamong Teacher Towards Students Practice Of Educational Field Private Vocational School Of Fpp Unp In Core Learning Activities at SMK Negeri 9 Padang Febriani, Lia; Yelfi, Reno; Syarif, Wirnelis; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (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.v4i2.10983

Abstract

This research was conducted to find out the perceptions of tutors' teachers towards Culinary School students at FPP UNP in the implementation of learning at SMK Negeri 9 Padang for the January-June 2021/2022 period. This research method is a quantitative descriptive approach. The population of this study were all culinary teachers who became tutors in the January-June 2021/2022 period, namely 10 people. Sampling was carried out using the total sampling technique. Data was collected through a questionnaire using a Likert scale. The results of this study indicate that the perception of tutor teachers towards PLK students in the implementation of learning is good with a percentage of 73%. For preliminary learning activities, the degree of achievement of perception is 71% in the good category; for the core learning activities of 73.5% in the good category; for closing learning activities it 74.4% in the good category.
The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies Ramadhannisa, Ilmi Syukro; Holinesti, Rahmi; Syarif, Wirnelis; Anggraini, Ezi
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.v5i1.12924

Abstract

This research is motivated by the increasing consumption of wheat, where wheat comes from imported wheat. To reduce dependence on wheat, local food ingredients such as white sweet potatoes can be used. Utilizing local food can create new innovations in snow white cookies using white sweet potatoes, as well as increasing public knowledge of the use of local food ingredients. This research aims to analyze the effect of white sweet potato substitution of 15%, 30% and 45% on the quality of Snow’s cookies including shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if significantly different, continued with the Duncan test. The results of the research showed that there was a significant effect between the substitution of white sweet potato at 15%, 30% and 45% on the texture and taste quality of the Snow’s cookies. Based on statistical tests, the data obtained Fcount (13.60) > Ftable (4.76) on the quality of the crumbly textureand Fcount (12.25) > Ftable (4.76) on the quality of the typical taste of white sweet potatoes, then continued with the test Duncan. The quality test results for the best white sweet potato snow’s cookies were found in the X3 treatment with 45% white sweet potato substitution. 
Interest In a becoming a Teacher Among sudents PKK Culinary Concentration After Educational Field Practice Shahida, Siti Nur; Syarif, Wirnelis; Elida, Elida; Andriani, Cici
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.v5i2.12962

Abstract

This research aims to analyze students' interest in becoming teachers after carrying out educational field practice (PLK). To analyze PLK activities for PKK students with a Culinary Concentration Class of 2019. To analyze the influence of PLK on interest in becoming a teacher among PLL students with a Culinary Concentration Class of 2019. In this research, measurements will be taken to determine the interest of 2019 PKK Culinary Concentration students to become teachers after implementing PLK. This research is a type of ex post facto research using a quantitative approach. The population is students from the 2019 PKK Culinary Concentration Study Program using data analysis techniques, descriptive analysis tests, normality tests, linearity tests and hypothesis tests.The research results obtained are 1) PLK activities for students of the 2019 Culinary Concentration PKK Study Program in this research can be categorized as high, namely with a percentage of 74.9%. 2) Interest in becoming a teacher among students from the 2019 PKK Culinary Concentration Study Program in this research can be categorized as low, namely with a percentage of 79.1%. 3) In the linear hypothesis test, there is an influence of PLK activities (X) on interest in becoming a teacher (Y) among students of the 2019 Culinary Concentration PKK Study Program, which is indicated by a correlation coefficient of 0.039 with a coefficient of determination (R2) of X on Y of 0.102. This shows that the PLK activity variable has an influence on the interest in becoming a teacher among students of the 2019 Class of PKK Culinary Concentration Study Program by 12.1%.
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