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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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Effect Of Mocaf Flour Substitution On Kastengel Cookies Quality Fadiah, Meutia; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (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.v3i3.320

Abstract

Kastengel in Dutch is kaas which means cheese and stengel which means stem are pastries or cookies with a rectangular shape with a length of about 4.5 cm, a width of 1 cm and a height of 0.8 cm made of wheat flour dough as the main ingredient. The use of wheat flour is still a lot, and the development of flour production using local food such as modified cassava is known as mocaf. This study discusses the quality (shape, color, aroma, texture and taste) of kastengel substitution of mocaf flour as much as 25%, 50% and 75%. This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used is data obtained directly by 3 expert panelists who provide answers from the questionnaire (organoleptic test format). The data obtained was then tabulated in the form of a table and then carried out Analysis of Variance (ANOVA). If the analysis of variance shows that Fcount > Ftable, then it is continued with Duncan's test. The results of this study indicate that there is no significant effect on the quality of shape, color, aroma, texture and taste of kastengel substitution of mocaf flour. The best quality of mocaf flour substitution was in treatment (X1) with 25% mocaf flour substitution. 
Standardization Of The Recipe For Rendang Lokan (Geliona erosa) In Lengayang District, Pesisir Selatan Regency Efendi, Dona Andeska; 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.v3i2.164

Abstract

The purpose of this study was to produce the best standardization of the recipe for randang lokan (geliona erosa) in Lengayang District, Pesisir Selatan Regency to determine the ingredients and spices used, plating, processing techniques and 4 analysis of quality indicators which are expected to cover color, aroma, texture and taste. The background of the research is that there are spices used, processing techniques. Different processing techniques produce different quality indicators. This type of research is a mixed method. Sources of qualitative research data were obtained from 10 community experts in processing randang lokan (galiona erosa) and quantitative data sources were obtained from the community of 10 trained panelists who were experts in making randang lokan (galiona erosa) and 5 limited panelists from UNP Catering lecturers. Qualitative data collection techniques include observation, interviews, documentation while quantitative data collection techniques include the organoleptic test questionnaire format. Based on the results of the organoleptic test, it was found that the color quality indicators of chestnut randang lokan (geliona erosa) (brownish black), lokan aroma (galiona erosa) (fragrant spices), aroma (distinctive fragrant randang lokan), lokan texture (galiona erosa) (soft), the texture of the chestnut randang lokan (galiona erosa) (quite dry), the texture of the randang talua (quite crisp and quite brittle), the taste of lokan (galiona erosa) (not fishy), the taste of the chest randang lokan (galiona erosa) (tasty). 
Substitution Of Potato Flour In Mangkok Cake Making Putri, Syandra Meylani; Gusnita, Wiwik; Syarif, Wirnelis; Siregar, Juliana
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.v5i1.12253

Abstract

This research aims to analyze the effect of potato starch substitution on the quality of cupcakes by adding 20%, 40% and 60% potato starch. This type of research is pure experimental research with a completely randomized design (CRD) method consisting of 4 treatments and 3 repetitions. The object of this research is cupcakes with potato starch substitution of 20%, 40%, 60% for the quality of the cupcakes. The data collection technique for this research was carried out using organoleptic tests given to 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University. The independent variable in this research is potato flour. The dependent variable of this research is the quality of the cupcakes produced including shape, color, aroma, texture and taste. The data analysis technique used is Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in table form and analyzed according to each data test. Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. The results of this research show that there
Inventory Of Meat Raw Recipes At Kecamatan Tigo Nagari Wati, Fitra; 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.v3i1.267

Abstract

Rendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Tigo Nagari. Based on the main background of beef from Tigo Nagari, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Tigo Nagari were collected including different ingredients, spices, tools and processing processes.
The Relationship Between The Learning Outcomes Of Entrepreneurship Courses And Student Entrepreneurial Motivation Faiza, Ardiana; 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.v5i2.15496

Abstract

This research is motivated because the higher the learning outcomes of entrepreneurship courses, the higher the entrepreneurial motivation of students. The purpose of this study is to describe the learning outcomes of entrepreneurship courses with the entrepreneurial motivation of Family Welfare Education students. This type of research is Descriptive Quantitative with a Correlational Approach. The research was conducted at the Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The student population was 314 people and the sample was 76 people using the Random Sampling Sampling Technique. The source of the research data is students of the Family Welfare Education Study Program who have taken entrepreneurship courses. Data collection techniques using Questionnaires or Questionnaires are measured using Likert Scale. Data Analysis techniques are carried out by Correlation Coefficient Analysis and Correlation Coefficient Test. The results illustrate that the Entrepreneurship Learning Outcomes of Family Welfare Education Study Program students are in the Very Good Category, namely With Praise with Frequency Results of 29 (39%), and the Entrepreneurial Motivation of Family Welfare Education Students as a whole is included in the Medium Category of 26 (35%). Based on the hypothesis test, there is positive and significant relationship between the learning outcomes of the Entrepreneurship Course and the Entrepreneurial Motivation of Family Welfare Education Students with the results of the score obtaining a significant value of 0.03. 
The Effect Of Using Different Types Of Chili On The Quality Of Beef Rendang Melani, Cut; 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.v3i1.224

Abstract

This research is motivated by the exsistence ov various types of chili that use by the community in processing beef rendang, so that will be produces a different taste of rendang. The use of different types of chili because the local people use the chili according to what is grown and available chili in their respectives areas. Each type of chili has a different capsaicin content. Capsaicin is a compound that causes a spicy taste and provides warmth. The level of capsaiciness on the chili is measured by the scoille. The higher of capsaicin content in the chili makes hotter that chili taste. In this study, the types of chili that used to made beef rendang are divided in two, namely round red chilies and churly red chilies. Round red chili has a less spicy taste while curly red chily. This types of resecarh is an experiment with organoleptic test. The experimental was carried oy 3 expert panelists. Furthermore, the data was processed by the pooled variance T test (t test). The result showed that there was an average effect of using different types of chilion the quality of the bran spicy tase was 2,89 and 3,87. No significant effect on the quality of forms 3,33; inside of meet 3,89 and 3,78; bran color in 3,11 and 3,33; same aromas in 4; same meat texture 3,56; bran texture in 3,22 and 3,11; meat taste in 3,67 and 3,68 and the bran savory taste is 3,89 and 3,78
The Effect Of Green Bean Flour Substitution On The Quality Of Snow's Cookies Amimy, Findi; 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.v4i1.460

Abstract

This research is motivated by the lack of utilization of local food ingredients, especially mung bean flour in food processing. Because usually the main ingredient for making Snow White cookies uses imported ingredients, namely flour. This study aims to analyze the effect of 0%, 25%, 50% and 75% substitution of mung bean flour on the quality of snow white cookies in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using One-factor completely randomized design (CRD) method, namely the use of mung bean flour (0%, 25%, 50% and 75%) with three repetitions. The type of data used is primary data sourced from 3 expert panelists who have provided an assessment through a questionnaire (organoleptic test format). The data that has been obtained are then tabulated and analysis of variance (ANOVA) is performed. If they are different and there is an effect, the Duncan test is carried out. The results showed that there was a significant effect between 0%, 25%, 50% and 75% on the quality of Snow White's cookies, namely the quality of the inner color, the fragrant aroma of green beans and the taste of green beans. The quality of the crescent shape, neat, crumbly texture and sweet taste had no effect on the quality of Snow White's cookies. The best percentage of quality in the inner color was obtained at 50% substitution, the fragrant aroma of the substituted green beans was 75% and the taste of green beans was 75%.  
Kualitas Kue Sapik Dilihat dari Substitusi Tepung Kacang Hijau Samra, Ratu Adilah; Syarif, Wirnelis
Jurnal Pendidikan Tambusai Vol. 7 No. 3 (2023): Desember 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v7i3.10893

Abstract

Kue sapik merupakan kue tradisional Sumatera Barat yang bahan utamanya tepung beras. Salah satu bahan pangan lokal yang dapat mempengaruhi rasa kue sapik adalah dengan memanfaatkan kacang hijau yang diolah terlebih dahulu menjadi tepung. Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan tepung kacang hijau dengan substitusi 25%, 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa kue sapik yang dihasilkan. Jenis penelitian ini adalah eksperimen murni dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 kali pengulangan. Untuk menganalisis kualitas kue sapik substitusi tepung kacang hijau dilakukan uji organoleptik yang melibatkan 3 orang panelis ahli. Data yang diperoleh kemudian ditabulasikan dalam bentuk tabel dan dilakukan analisis varian (ANAVA), jika Fh > Ft maka dilanjutkan dengan uji duncan. Hasil penelitian menunjukkan bahwa terdapat pengaruh yang signifikan terhadap kualitas rasa (kacang hijau) kue sapik substitusi tepung kacang hijau. Hasil analisis data diperoleh skor pencapaian tertinggi secara keseluruhan yaitu: bentuk kipas X1 (3,89), bentuk rapi X1 (3,78), warna kuning kecoklatan X0 (4,00), aroma harum X1 (4,00), tekstur renyah semua perlakuan (4.00), rasa manis semua perlakuan (4,00), rasa kacang hijau X3 (3,22).
Peningkatan Keterampilan Kewirausahaan Ibu PKK Melalui Pelatihan Pengolahan Kue Bolu Dalam Rangka Menciptakan Kemandirian Ekonomi di Nagari Sanua Tengah Ritonga, Mentari; Arita, Sri; Syarif, Wirnelis
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 24, No 3 (2024): 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.05870

Abstract

Pemberdayaan Kesejahteraan Keluarga (PKK) di Nagari Sunua Tengah menjadi sangat penting untuk meningkatkan kapasitas ibu rumah tangga guna menciptakan kemandirian ekonomi. Nagari Sunua Tengah memiliki banyak potensi untuk dikembangkan, terlebih adat istiadat Pariaman yang masih sangat kental melekat pada masyarakat Nagari Sunua Tengah. Salah satu tradisi adat yang paling terkenal pada adat Pariaman yakni tradisi Bajapuik pada upacara pernikahan. Hal menarik yang ditemukan pada tradisi Bajapuik di upacara pernikahan anak laki laki dalam adat pariaman ini adalah adanya Juadah. Juadah merupakan hantaran khas dalam setiap acara perkawinan. Biasanya, hantaran ini disusun dalam talam-talam yang besar. Hantaran ini akan jadi makanan pelengkap di pesta pertunangan (batuka tando) dan perkawinan di rumah mempelai pria. Juadah ini menggunakan talam yang bertingkat-tingkat, dimana yang paling atas diisi beberapa kue bolu, lalu berturut-turut di talam bawahnya ada beberapa pangan khas sebagai pelengkap isian Juadah. Isian pelengkap Juadah bisanya disesuaikan dengan permintaan keluarga mempelai laki laki. Seiring perkembangan zaman, proses dalam pembuatan Juadah ini hampir tidak lagi ditemukan di rumah pengantin Wanita. Sebagian besar masyarakat Nagari Sunua Tengah lebih memilih untuk membeli kue bolu yang digunakan sebagai isian Juadah dari pada harus membuat sendiri. Hal ini dikarenakan alasan kepraktisan dan kemudahan. Potensi bisnis inilah yang sebenarnya dapat dimanfaatkan oleh tim PKK Nagari Sunua Tengah dalam upaya menciptakan kemandirian ekonomi
PEMBUATAN GALAMAI DI NAGARI SALAYO KECAMATAN KUBUNG KABUPATEN SOLOK Anggita Rizky Yuliandri; Lucy Fridayati; Wirnelis Syarif; Ezi Anggraini
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 16 No. 1 (2025)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v16i1.75979

Abstract

Abstract Galamai merupakan salah satu makanan adat yang wajib ada di dalam acara pernikahan di nagari Salayo, karena merupakan makanan turun temurun dari nenek moyang terdahulu, yang berbahan tepung beras, gula tebu, dan santan. Berdasarkan hasil wawancara awal yang peneliti lakukan sebelumnya dengan salah satu bundo kanduang yang ada di nagari Salayo Kecamatan Kubung Kabupaten Solok, bahwa terdapat keunikan pada jenis bahan, mulai dari pemilihan bahan, jenis bahan yang digunakan, cara pembuatan dan manfaat Galamai dalam acara adat di nagari Salayo dengan daerah lainnya sehingga peneliti tertarik untuk mempelajari dan meneliti lebih dalam tentang keunikan Galamai di nagari Salayo. Faktor lain juga belum adanya sumber bacaan tentang keunikan dan perbedaan dalam pembuatan Galamai di nagari Salayo ini, dengan adanya sumber bacaan mengenai pembuatan Galamai di nagari Salayo ini dapat menjadi sumber bacaan bagi remaja nagari Salayo agar bertambahnya pengetahuan tentang cara membuat Galamai sebagai makanan adat kepada generasi yang akan datang. Salah satu langkah awal yang dapat dilakukan dengan cara mengkaji dan mempelajari cara pembuatan Galamai yang meliputi , bahan, peralatan, cara membuat, dan manfaat Galamai sebagai makanan adat di nagari Salayo. Studi ini dilakukan dengan cara pengambilan data, pengumpulan data, serta mendokumentasikan data. Hasil dari studi ini sebagai sumber bacaan dan pengetahuan bagi generasi yang akan datang di nagari Salayo.
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