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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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Pemanfaatan Perpustakaan Dengan Hasil Belajar Pada Mata Kuliah Higiene Dan Sanitasi PKK Fakultas Teknik riwayati, riwayati; baidar, baidar; syarif, wirnelis
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

ABSTRACTThis study aimed to determine the relationship of the use of libraries UNP with learning outcomes at the course hygiene and sanitation courses PKKFakulty Technical State University in Padang. The research method used isdescriptive quantitative type of ex-post facto correlational approach. Thesampling technique used in this study is random sampling with a sample of 70people. The results showed that Fhitung is 27.69, while the F table = 3.99.Fhitung> F table, it can be concluded that the relationship between thevariables X and Y is linear. The results of statistical tests show that there is apositive and significant correlation of 0538, the results of the significance testof correlation coefficient Sig (p) obtained was 0000. where 0.000 <0.05, thenHo is rejected. To the conclusion that there is a positive and significantrelationship between the use of the library to the value of subjects of hygieneand sanitation in the family welfare program student study culinaryconcentration PKK. Keywords: Utilization Library, Learning Outcomes, Value Hygiene AndSanitation, 
PENGARUH SUBSTITUSI SUSU KEDELAI TERHADAP KUALITAS KUE LAPIS MALAYSIA Qisthi, Puti Mizani; 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 motivated by the utilization of soy milk as much as 25%, 50% and 75% in the processing layer cake of malaysia. This type of research used the methode of random design complete with three repetitions. The data used were primary data sourced from 30 semi-trained panelists by proposed the organoleptic test format to see quality of the volume, shape, colour, aroma, texture and taste. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed there was significant influence to the quality of layer cake of malaysia that is on the quality of flavor soy milk. The quality of the volume expands, forms arectangle 8x1x6 cm, neatly shape, same shape, pink color, soft green color, soft yellow color, vanila aroma, soft texture and sweet taste wasn’t affect the quality of the layer cake of malaysia. The best present on the percentage of used of the soy milk 25%.Key word : Soy Milk, Layer Cake of Malaysia, Quality.
FAKTOR-FAKTOR PENGHAMBAT DALAM PENYELESAIAN SKRIPSI MAHASISWA DI JURUSAN KESEJAHTERAAN KELUARGA Julita, Julita; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The research was conducted with the aim to describe the restricted factorsin the completion of an undergraduate thesis in the Department of that includesinternal and external factors. Types of research are qualitative and descriptive mixmethods (Mixed Method). This research was conducted in the Department ofhome economic in April. Sources of quantitative data obtained fromundergraduate students of culinary school in 2009-2011 who are taking thecourses thesis as many as 42 people, sources of qualitative data obtained from theDepartment of home economic undergraduate students in culinary school in 2009-2011 who are taking the undergraduate thesis. Quantitative data collectiontechniques with questionnaire, qualitative data with observation, interview anddocumentation. The result showed that, in general the barriers of college studentsin the completion of a thesis in terms of internal factors (motivation) is alreadyquite well with percentage score of 45,23%. But the barriers of college students inthe completion of a thesis review of external factors (look for material or title ofthe thesis, literature search and the problem when consulting the advisorundergraduate thesis) still constrained.Keyword : Restricting Factors in the completion, of an undergraduate thesis
ANALISI KUALITAS SALA KEJU Yulianto, Deri; 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

The purpose of this research was to analyse the effect of the use of chesse for 0 gr, 40 gr, 55 gr, 70 gr, and 85 gr for the shape quality color, smell, texture and taste of Sala Keju produced. This research is pure experiment whit compelete random design method. Variabel X (the use of chesse) and variabel Y (quality of Sala Keju) the data that researcher use is primary data which obtained directly from 30 trained. Data analyse with ANAVA, if different will be continiou with Duncan test. The result of this reseach showed there was a different in the effect of the use of cheese with color, smell quality, savory test and cheese flavour. Whereas for the quality of round shape, similar shape and there is no different effect for the texture wich the best result of Sala Keju was use cheese in 40 gr (X1).Keywords: Sala, cheese, Quality
ANALISIS KUALITAS ES KRIM KOLANG-KALING Siska, Indah Amelia; 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

This research aims to analyze the influence of the quality of the use of kolang-Kaling as much as 10%, 15%, 20% and 25% on quality ice cream in terms of color, aroma, taste and texture. This type of research is purely experiment (true experimental) using the method of complete random design of one factor, namely the use of kolang-kaling as much as three times the repetition. The type of the data being used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already acquired and then ditabulasikan in the form of tables and done the analysis Variant (ANAVA). If different test followed by Duncan. Results of the research showed there were significant effects on quality of ice cream kolang-kaling cream color quality in, quality aroma kolang-kaling, quality milk aroma, soft texture quality and quality of the sweet taste but has no effect on the quality of the texture mengkirstal. It can be concluded that the percentage of the best there is on the use of kolang-kaling as much as 25% of the quality of the colour, the aroma of texture and flavor.Keywords :Kolang-Kaling, Ice Cream, Quality.
Hubungan Kreativitas dengan Hasil Belajar Pengelolaan Usaha Boga Mahasiswa Jurusan Ilmu Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Murni, Ravika; Syarif, Wirnelis; Gusnita, Wiwik
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 aimed to describe the relationship of creativity with the results of student learning Science Department of Family Welfare in the subject of Business Management Catering Faculty of Tourism and Hospitality UNP. This study is quantitative with a population of 96 students and 48 students were sampled. Data collection techniques for the creativity of students using a questionnaire (questionnaire). The results showed that the creativity of students in the subject of Business Management Catering categorized enough (77%), while the results of student learning categorized as good (50%).Correlation test results showed that there is a positive and significant relationship between the creativity of students learning outcomes with tcount 0.619 Significant padataraf 0.000.Keywords: Creativity, Learning Outcomes
PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS KULIT PIE Vitaloka, Yola; 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

This research was based on the utilization of dregs of waste tofu in the processing of food is still small. Flour dregs know to have high protein nutritional value. This study aims to analyze the effect of soybean meal substitution of 20%, 40%, and 60% on the quality of shapes, color, aroma, texture and taste of pie skin. The best quality results on X2 (40%), best quality of color on X1 (20%), best scent quality at X2 (40%), best quality texture on X2 (40%) and best taste quality on X1 (20%). This study was a pure experiment with a complete randomized design method of three repetitions. The instrument used is a questionnaire which is then analyzed by organoleptic test. The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. Based on the result of research indicate that overall the best value is found in the substitution of dregs of tofu waste as much as 40% (X2).Keywords: Flour dregs tofu, Leather pie, Quality
HUBUNGAN LINGKUNGAN SEKOLAH DENGAN MOTIVASI BELAJAR PADA MATA PELAJARAN DASAR KOMPETENSI KEJURUAN JASA BOGA Lestari, Ayu Puji; 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

This study aims to determine the relationship of the school environment with learning motivation in basic subjects of vocational competency skills program Hospitality SMK Padang 9. This type of research is a correlational study. The population in this study were students of class X Catering competency skills, the sample in this study amounted to 62 people with a random sampling technique. The data analysis technique used is the correlation product moment correlation formula. The results showed that the school environment SMK Padang including 9 in the category Good Enough Learning and motivation of students in basic subjects of vocational competency skills program vocational 9 SMK Padang included in the category of Good Enough. The relationship between school environment variables (X) with the motivation to learn basic vocational competencies (Y), has a significant and positive relationship with a correlation of 0.436, the significance of the correlation coefficient test results tarithmetic > ttable (3.756 and 2.001> 1.9949.   Kata kunci: lingkungan sekolah, motivasi belajar, dasar kompetensi kejuruan
SUBSTITUTION ON A DAY AGE OF RIPE BANANA TO QUALITY STEAMED SPONGE CAKE Sari, Wenggi Sartika; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the effect of substitution on a day age of ripe bananas as much as 15%, 20% and 25% of the wheat flour that used to quality volume (expands), shape (spherical and chapped 3 parts on the surface and form a neat), color (white), texture (soft texture and smooth texture porous pores), aroma (a day age of ripe bananas), aroma (vanilla), and taste (sweet and taste of a day age of ripe bananas). The research is a pure experiment with completely randomized design method using three repetitions by 5 panelists. The results showed that Fcount > Ftable so that the substitution of a day age of ripe bananas to the quality of steamed sponge effect on the quality of it shape (spherical and chapped 3 parts on the surface), color (white), texture (soft), and aromas (ripe bananas a day), but not effect on the quality of the volume (expands), shape (neat), texture (fine pores), aroma (vanilla), taste (sweet) and taste (a day age of ripe bananas) and highest value contained in the substitution of 15% (X1).Keywords: A Day Age of Ripe Bananas, Steamed Sponge, Quality, Substitution1Prodi
2 MINAT SISWA SMP MEMILIH JURUSAN JASA BOGA PADA SMK DI KOTA MADYA PADANG Prasetyo, Ikhsan; 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 study aimed to describe (1) the interests of junior high school students choosing majors based Hospitality at SMK intrinsic factor (2) interest in junior high school students choose majors Hospitality at SMK by extrinsic factors. This research uses descriptive method. The study population was selurus class X students majoring in Hospitality at SMK Padang municipality totaling 325 students. The sample was simple random sampling (simple random sample) is class X majoring in Hospitality at SMK Padang Municipality of as many as 150 students. Data collection techniques in this study using a questionnaire. Data were analyzed using propensity test and percentage calculations. The results showed that the trend analysis of junior high school students to choose a major in Hospitality at SMK Padang municipality of internal factors are the willingness factor 44% in the high category. Factors feeling happy 40% in medium category. 70.66667% motivational factors included in the medium category. While external factors that support families with percentage 45.33333% included in the medium category. 53.33333% of the school environment factors included in the medium category. Community environmental factors 56% in medium category. Factors mass media 53.33333% medium category.Kata kunci: Interest, Student, Department of Hospitality, SMK.
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