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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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The Effect Of Taro Flour Substitution On The Quality Of Mekar Steamed Sponge Rahmatika, Aghisyna; 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.v3i1.319

Abstract

Mekar steamed sponge is an Indonesian cake made from wheat flour, sugar, eggs, and other ingredients which are stirr and then cooked using steaming technique. The addition of taro flour as a substitute for wheat flour in the manufacture of mekar steamed sponge is expected to vary and improve the quality of the mekar steamed sponge. Taro flour is high in nutrition, low in fat, low in calories and easy to digest starch content. This study discusses the analysis of the effect of taro flour substitution on the quality (volume, shape, color, aroma, texture and taste) of mekar steamed cake with the substitution of taro flour as much as 15%, 25%, and 35%. This type of research is a pure experiment with a completely randomized design method (CRD) with three treatments and three repetitions. The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of the taro flour mekar steamed sponge cake. The data that has been obtained is then tabulated in tabular form and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results of this study indicate that there is an effect on the bloom volume, neat shape, white color, and fine porous texture. Based on the results of the study, the best results were found in the treatment (X₁)15%. 
The Relationship Between Self-Confidence And Entrepreneurial Motivation Of Culinary Students At Smk Negeri 2 Bukittinggi Adira, Elsa; Yulastri, Asmar; Syarif, Wirnelis; Siregar, Juliana
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.v5i2.15494

Abstract

This research was motivated by the low motivation of entrepreneurial students majoring in Culinary at SMK Negeri 2 Bukittinggi. This is assumed because students feel less confident and afraid of failure to open a business. The purpose of this study is to describe: 1) student self-confidence, 2) student entrepreneurial motivation, and 3) analyze the relationship between self-confidence and entrepreneurial motivation of SMK Negeri 2 Bukittinggi Culinary students. This type of research uses quantitative methods with a correlational approach. The population of this study was 185 students culinary SMK Negeri 2 Bukittinggi. The sampling technique uses the Proportionate Random Sampling technique, a sample of 65 people consisting of 33 class XI people and 32 class XII people. Data is collected by distributing questionnaires through google forms that have been tested for validity and reliability. Data analysis uses descriptive analysis and correlational analysis. The results showed that: 1) the level of self-confidence was in the medium category with a range of 114 - 122 (35.38%), 2) the level of entrepreneurial motivation was in the medium category with a medium range of 89 - 98 (41.5%), 3) there was a positive and significant relationship between self-confidence and entrepreneurial motivation with a correlation value of rxy 0.774 which was considered strong and a Tcalculate value (9.697) > Ttable (1.669). This means that the lower the self-confidence, the motivation for entrepreneurship is also low, on the contrary, the higher the confidence, the higher the motivation for entrepreneurship students   
Quality Analysis Of Kue Ku With The Use Of Different Natural Dyes Sari, Havivah Mayang; Faridah, Anni; Syarif, Wirnelis; Mustika, Sari
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.v4i2.8553

Abstract

Kue Ku is a cake made from glutinous rice flour, coconut milk, sugar and salt with green bean filling in the shape of a turtle. Kue Ku which we often encounter in the market, is red in color which is attractive and even striking. In general, kue ku use synthetic dyes, but some traders use them with rhodamine B dyes. This study aims to analyze the quality of ku cakes using different natural dyes. The type of research used was a pure experiment, using a completely randomized design (CRD), with 3 repetitions. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on hedonic (liking). While shape, aroma, texture, taste did not show a significant effect. The overall best score is a neat and uniform shape of 4.33 (X1 and X3); fragrant aroma 4.00 (X1); chewy texture 4.00 (X1 and X3); sweetness 3.93 (X2 and X3); savory taste (X1, X2, and X3); and hedonic (liking) likes 3.80 (X3). The best result of this study was treatment (X3) using natural dyes from pumpkin. 
The Relationship Of Learning Attitudes With Learning Outcomes Handari, Eras Sahira; Gusnita, Wiwik; Syarif, Wirnelis; Andriani, Cici
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.v5i1.12209

Abstract

This research was motivated by the researcher's observations of students' poor learning attitudes in the food preparation subject, students' scores from the Mid-Semester Examination on average were still below the KKM. This research aims to describe learning attitudes, student learning outcomes, and analyze the relationship between learning attitudes and learning outcomes for class XI culinary students in the culinary subject at SMKN 6 Padang. This type of research uses a correlational descriptive method. The population in this study was class XI Culinary students at SMK N 6 Padang, totaling 101 students. Data collection was carried out by direct questionnaire and via Google Form using a Likert scale. Based on the results of statistical calculations, it can be seen that the learning attitudes of class The results of the hypothesis test obtained tcount > ttable, namely 4, 968 > 1.984 and a significance value of 0.001 <0.05. So it can be concluded that there is a significant relationship between learning attitudes and learning outcomes and the hypothesized results are (Ha) accepted.
Food Severed At Manjalang Mintuo Ceremony At Nagari Lubuk Alai Anjelya, Fitri; 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.v3i1.266

Abstract

This study to describe the types of food served and the recipes of the food served at the manjalang mintuo event in Nagari Lubuak Alai. This study used qualitative research methods. The research was carried out in Nagari Lubuak Alai from July 2 to August 7, 2021. The data sources were obtained from bundo kanduang and people who know about the manjalang mintuo event in Nagari Lubuak Alai. Research data in the form of observations, interviews and documentation to informants. The results of this study indicate the types of food served at the manjalang mintuo event in Nagari Lubuak Alai, namely: staple food consisting of: rice, side dishes consisting of chicken curry, fish food and beef rendang, chili sauce served namely: red chili and chili sauce. green chili sauce, vegetables served in the form of boiled chickpeas and pickles and the cakes served are: sponge cake, and agar-agar. A recipe is a guide in which there is the name of the meal, the results of the dish, the ingredients and the amount to be used, the tools needed and how to process the food in order to facilitate the processing.
Effect of Use of Spices on Shelf Life of Meat Rendang Sri Murni, Dona; 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.v3i2.318

Abstract

This research was motivated by the different shelf life of beef rendang in West Sumatra. This study aims to determine the effect of using spices on the shelf life of beef rendang. The use of spices in the manufacture of beef rendang can be a natural preservative to extend the shelf life of beef rendang. This study used two treatments, namely beef rendang which used spices and beef rendang which did not use spices. The shelf life of beef rendang to be investigated is for 6 days with time intervals of day 1, day 3 and day 6. This type of research is quantitative and qualitative research using mixed methods (Mixed Method). This research was conducted 3 times in a row with 3 expert panelists. Quantitative data collection technique is an organoleptic test format whose data is processed by Independent Sample T-Test test and qualitative data is by observing and documenting the age of beef rendang. Based on the organoleptic test, it is known that the shelf life of beef rendang that uses spices and those that do not use spices is on day 1 to day 3 there is no change in beef rendang, on day 4 the meat already has a change in aroma and taste. on the 6th day of rendang already growing mushrooms on the surface of the rendang. If the beef rendang will be consumed for a long time, it is better to store the beef rendang in the freezer.
Traditional Range Of Maanta Marapulai In Jorong Pauh, Matur District, Agam District Ilham, Rofika; 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.v4i1.5597

Abstract

This study to describe types of equipment and food served at the Maanta Marapulai event in Jorong Pauh, Matur District, Agam Regency. This study used qualitative research methods. Data sources were obtained from the secretary of the wali nagari, ninik mamak, bundo kanduang, traditional leaders of Cadiak clever and Bijo Pari as well as people who know about the Maanta Marapulai event in Jorong Pauh, Matur sub-district, Agam district.The data obtained from the field will be analyzed by means of data reduction, data presentation and drawing conclusions. The results of the study: 1) the series of events were carried out by Baarak during the day, 2) types of traditional food, namely: Samba Bajamba (rendang, Kalio chicken, sweet potato crackers and salted fish) and Drinking Kawa Bajamba (lamang, diamonds). , galamai, klepon, pinyaram) 3) equipment used by Katidiang Gadang, Katidiang Bujang, Katidiang ketek, Carano 4) equipment used in Rice, Crackers, Banana, Betel, Corn, Salt, Chili, Raw Salted Fish, Cooking Oil, Blanket , Marapulai clothes 5) the meaning contained in the Maanta Marapulai event is to deliver Marapulai to Anak Daro's house in a good way and be provided with provisions to start married life 6) the food served has meaning, Samba Bajamba which means Tigo Sapilin rope (Sipokok, Bako, Sumando), Drink Kawa Bajamba which means there is a word of consensus and respect for Ninik Mamak. Keywords: Maanta Marapulai Event, Equipment, Traditional Food, Matur
Standardization of the Typical Sakura Cake Recipe for Jorong Cangkiang Nagari Batu Taba Salsabila, Shofira; Syarif, Wirnelis; Fridayanti, Lucy; Siregar, Juliana
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.v5i2.13623

Abstract

This research was motivated by the lack of standardization of Kue Sakura recipe. This can be seen in the results of observations of material preparation techniques and manufacturing methods, so that the resulting quality is not the same. And of course this research aims to find a standard recipe for Kue Sakura. This type of research is a mixed method, namely combining quantitative research with qualitative research. This research will be carried out in Jorong Cangkiang Nagari Batu Taba in January - February 2024. Based on the results of standard organoleptic tests for Kue Sakura recipes which have been converted with 3 repetitions, it was found that the quality of kue Sakura is seen from its tube-like shape, light yellow color, soft texture, typical vanilla aroma and sweet taste.
Analysis Shelf Life And Hedonic Test Original Kemojo With Purple Sweet Potato Kemojo Gea, Selvi Yana; Elida, Elida; Syarif, Wirnelis; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (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.v5i3.16876

Abstract

Kemojo is a traditional Riau cake formed like a frangipani flower, with a soft, green inner texture, non-porous, dense, but slightly dry outside, and a brownish hue. Kemojo is a traditional cuisine that includes wheat flour, eggs, granulated sugar, margarine, coconut milk, and pandan leaves. It is frequently served at weddings, circumcisions, fasting, and Eid. The purpose of this study was to examine the shelf life and hedonic test of traditional kemojo cake with purple sweet potato kemojo cake in terms of color, aroma, texture, and taste. The approach used is a hybrid method, which integrates qualitative and quantitative data.  According to the study, the original kemojo cake and purple sweet potato kemojo cake have a shelf life of 3 days at room temperature (23˚C to 29˚C) with a closed ivory box. The hedonic test analysis results for the original kemojo cake and purple sweet potato kemojo cake were collected by administering a questionnaire to 50 consumer panelists and comparing the t-count to the t-table. If the t-count exceeds the t-table, then the hypothesis is accepted. If the t-count is less than the t-table, Ho is rejected. Specifically, color 3.256 ≥ 2.009, aroma 1.373 ≤ 2.009, texture 3.107 ≥ 2.009, and taste 697 ≤ 2.009. The data analysis results reveal a significant difference in color and texture preferences between the original kemojo cake and the purple sweet potato kemojo cake. The aroma and taste of the classic kemojo cake and the purple sweet potato kemojo cake are comparable. 
Effect Of Substitution Of Ketapang Seed Flour (Terminalia Cattapa L) On The Quality Of Nastar Mimi, Lusi Putri; 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.v3i1.289

Abstract

This study aims to analyze the effect of braided seed flour subtitute on the quality of nastar with the addition of braided seed flour as much as 15%, 30% and 45%. The study was conducted at the Tata Boga Workshop in October 2021.  This type of research is pure experimental research with a complete randomized design method (RAL) consisting of 4 treatments and 3 repetitions. The object of the study in this study was the addition of 15%, 30% and 45% braided seed flour. The free variable in this study was braided seed flour. The bound variable of the study is the quality of the resulting dumpling crackers covering shape, color, aroma, texture and taste. The analysis of data obtained from the oprganoleptic test involving 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University.The data analysis technique used is Variant Analysis (ANAVA) to analyze sensory test data. The data that has been obtained is then tabulated in the form of tables and analyzed according to the test of each data.Then the data analysis is done, if the data obtained by Fhitung is greater than Ftabel then continued with duncan test. The results showed that the substitution of braided seed flour affects color, and has no effect on shape, aroma, texture and taste.Based on the best research results there is a treatment (X1) 15% with the category of round semicircular shape, uniform and neat shape, golden yellow color, fragrant aroma of cheese, crunchy texture and savory taste, therefore for further research it is recommended to use purple sweet potato flour with 15% substitution (X1) which produces good quality.
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