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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 SUBSTITUSI TEPUNG UBI JALAR ORANGE TERHADAP (Ipomoea batatas) KUALITAS PUTU AYU YENI, WIWIK INDRA; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aimed to analiyze the different effect of orange sweet potato flour which composition are 0%; 15%; 25%; 35% to the quality of shape, colour, flavor, texture and taste of putu ayu. The kind of the reseach was experimental using complete random design with one factor which the amount of orange sweet potato flour 0%; 15%; 25%; and 35% with 3 times experimental repeatedly, done in the Tata Boga Depatement  Home Economic Faculty of Engineering Padang State University Workshop in the month of October 2013. The hypothesis showed that there was an effect to the substution of orange sweet potato flour which 0%; 15%; 25%; and 35% to the putu ayu quality. The test levels substitution orange sweet potato flour shows the best quality in terms of shape located at 0% (X0) without the addition of orange sweet potato flour with exact form category, in term of colour located at 35% (X­3) with beige brown category, in term of flavour located at 35% (X3) with essence orange sweet potato flour category, in term of  texture it is located at 0% (X0) with soft category, interm of the taste orange sweet potato flour located at 35% (X3) with a dominan orange sweet potato flour taste category, in term of sweetness taste is located at 35% (X3) with a sweet taste category. The best quality located at (X3) which the orange sweet potato flour is 35%. Keyword: orange sweet potato flour, putu ayu quality
PENGARUH PENAMBAHAN BUAH MENGKUDU TERHADAP KUALITAS ES KRIM Alersa1,, Firna Agus; 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 event will be based on research by the utilization of the noni fruit is still a bit and less liked by the people. This research aims to analyze the effect of the addition of the noni fruit to the quality of the ice cream covering, color, aroma, texture, and flavor. This type of research is a pure experiment with a random design complete method uses three repetitions with 30 panelists were implemented in June 2017 on the workshop Tata Boga. The free variable (X) is the addition of noni fruit as much as 0% (x 0), 10% (X 1), 20% (X 2), 30% (X 3), variable (Y) is the external quality of noni fruit. The instruments used are the now then analyzed with organoleptic. The data already acquired and then tabulated in the form of tables and do the analysis Variant (ANAVA). If different test followed by Duncan. The results showed that there was a real influence on quality of colour, the aroma of creamy milk, noni fruit aroma, sweetness, and the flavors were not typical fruit of mengkudu.Keywords: Noni Fruit, Ice Cream, Quality.
INVENTARISASI MAKANAN ADAT DI NAGARI LUBUK ALUNG KECAMATAN LUBUK ALUNG KABUPATEN PADANG PARIAMAN Vicky, Vicky; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The purpose of this study was (1) Type custom events that still exist in Nagari Lubuk Alung are: (a) After marriage customs, (b) Events mancaliak child, (c) Events kikahan (d) After the circumcision apostles (e) Events Batagak home (f) Events Batagak prince and (g) Events after the death. As for (2) The menu is presented is in the form of staple food rice, side dishes are beef rendang, kalio meat, curry goat, curry chicken and sour padeh fish, vegetables namely goulash Cubadak and goulash tauco, and parabuang namely lapek bugih and rice kunyik, drinks are water, tea and coffee. (3) Recipe food traditional events in general white rice, side dishes, vegetables and pastries. Spices are used such as onion, garlic, cayenne pepper, turmeric, ginger, marica, bay leaves, lemon grass, galangal. Mechanical processing by boiling, steaming, butter up, sauteing and frying. (4) How to serve food is a way batatiang, where batatiang is serve food prepared on the one hand, this food is usually prepared for two to three servings in one hand.Keywords: Inventory, traditional food
MAKANAN ADAT DALAM ACARA BERINAI PADA RANGKAIAN UPACARAPERKAWINAN MELAYU DI DESA SEI GUNTUNG HILIR KECAMATAN RENGAT KABUPATEN INDRAGIRI HULU RIAU MUSPRIADI, MUSPRIADI; Chair, Ira Meirina; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research is motivatedtypical foodscarcityandlack ofknowledgeof the meaningoffoodin theMalaycustomaryceremonial processionBerinaiNight at villageSei Guntung Hilir Kecamatan Rengat Kabupaten Indragiri Hulu RiauThe purpose of this study is to describe the type of food and the meaning of food as well as customary hidang tools and presentation techniques used in ceremonial procession Berinai Night. The research is a qualitative study, the research object is customary foods served at the evening procession Berinai in Malay marriage ceremony. The instrument used in this study is the observation, interview and documentation. Data analysis using data reduction, data presentation, drawing conclusions and verification. The results showed that the type of food served at night Berinai consists of an assortment of dishes and pastries called "POHO" is a type of food pastry called antiupe, antiase, sponge bathing, marching nage, and asidah. Hidang tools used are trays, condiment dishes, dinner plates, small plates, drinking glasses, finger bowl. Presentation technique that is by serving on a tray by using a small plate. Keywords: traditional food, wedding ceremony.
PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT PIE Mustika, Dina; Elida, Elida; 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 background of this study is to reduce the dependence of imported materials (wheat), improve the utilization of local foodstuffs and improve the utilization of taro. This study aims to analyze the influence of substitution of taro flour by 25%, 50% and 75% to the quality of pie skin which includes shape, color, texture, aroma and taste. Types of pure experimental research with complete randomized design methods. The dependent variable of skin quality of pie by using primary data sourced from 5 expert panelists by proposing the organoleptic test format. Analyze data with ANAVA, if Fcount> Ftable then proceed with Duncan test. The result of this research is that there is no significant effect of substitution of flour taro on the quality of pie skin (form, crispy texture and taste) because Fhitung <Ftabel, and there is significant influence from substitution of taro flour to pie skin quality (color, aroma, and taro flavor) because Fcount> Ftable. The best result based on organoleptic test is found in X3 with taro flour substitution of 75%.Keywords: Influence, Substitution, Taro Flour and Leather Pie.
PENGARUH PENGGUNAAN ALAT PEMANGGANG TERHADAP KUALITAS ROTI TAWAR Yundi, Silvinia; Elida, Elida; 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

In this study aims to analyze the effect the effect of using the grill on the quality of bread which include external quality (volume, shape, color) and internal quality (texture, aroma and flavor). This type of research is pure experimentation (true experiment) with a completely randomized design methods, the research object is white bread. This study includes two variables X1 (gas oven), X2 (electric oven). The primary types of data are sourced from the five expert panelists and answer format organoleptic test. Data were analyzed using independent sample t test. The results showed that there is significant influence of the two different tools to the quality of bread, because Thitung> Ttabel. Volume 2.690> 2.306), (Form neat 6.396> 2.306), (4,333 square shape> 2.300), (skin color 3.244> 2.306), (tesktur softness 2.921> 2.306), (Texture elasticity 3.500> 2.306), (Smoothness pores pore 2.309> 2.306), (Texture uniformity of the pore 2,449> 2,306), (Aroma yeast 2.667> 2.306), (scent 3.182> 2.306) and (Rasa 4.427> 2.306)Keywords: Baking Tools, Quality, White Bread
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS COOKIES Zahara SY, Nurul Muna; Faridah, Anni; 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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Abstract

This study aimed to analyze the effect of substituting red bean flour 0%, 25%, 50%, 75% and 100% of the quality of shape, color, aroma, taste and texture of cookies. This type of research is true experimental method completely randomized design with three times the number of panelists penggulangan 30 people, data analysis performed by analysis of variance and Duncan followed with further testing if the results significantly. Results of research on the test levels significantly affected (red bean aroma, sweetness and taste of red beans) and no real influential on the test level (forms a neat, uniform shape, color and texture tawny neat) whereas the hedonic test significantly affected (color brownish yellow and brittle texture) and did not significantly affect the hedonic test (form neat, uniform shape and aroma of red beans). Overall the best value found in red bean flour substitution as much as 50% (X2).Keywords: Red Bean Flour, Cookies, Quality, substitution.
PENGEMBANGAN MULTIMEDIA INTERAKTIF PADA MATA KULIAH KEWIRAUSAHAAN PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA UNIVERSITAS NEGERI PADANG Karmila, Melsah; Yulastri, Asmar; 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 aims at developing interactive multimedia valid and practical in entrepreneurship courses and analyze the validity and practicalities of multimedia are developed. This research is a development model that IDI consists of three stages: define (determine), develop (development) and Evaluate (ratings). Subjects consisted of 4 validator, 30 students to test the practicalities. The technique of collecting data using questionnaires and analyzed with the formula Aiken's V for validity analysis and descriptive analysis using a percentage formula for analysis practicalities. The results showed that the value of design validation 0.83 with valid category and validation of the contents of 0.83 with a valid category. Test the practicalities of the two lecturers, obtained an average score of 83.85% with a very practical category. Test the practicalities of the students obtained an average score of 83.03% with a very practical category. Based on the above it can be concluded that interactive multimedia is valid and very practical for use as a medium of learning in the Family Welfare Education courses State University of Padang.Keywords: development, multimedia, interactive, entrepreneurship
PENGARUH SUBSTITUSI KULIT SEMANGKA TERHADAP KUALITAS ES KRIM Pertiwi, Rahmi; 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

The background of this study was the lack of utilization of watermelon peel onvariation of foods because it was considered not beneficial, so it became unuseblewaste, whereas watermelon peel has nutritional content and was a potential source ofpectin that can prevent ice cream quickly melted. The purpose of this research was toanalyzed substitution effect of watermelon peel as much as 10%, 15% and 20% tothe quality of color, aroma, texture and taste of ice cream. This type of research waspurely experimental with a completely randomized design method. The data usedwere primary data sourced from 30 semi-trained panelists by proposed theorganoleptic test format. Analyzed of data using ANAVA, if Fcount> Ftable thencontinued with Duncan test. The result of the research showed that there was asignificant influence of watermelon peel substitution on ice cream quality as much as20% produced the best quality, covering aroma (watermelon peel), texture (smooth),texture (not crystalized) and texture (not easy to melted).Keywords: Watermelon peel, Ice Cream, Quality
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
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