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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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MAKANAN ADAT PADA UPACARA BATAGAK KUDO-KUDO DI KECAMATAN VII KOTO SUNGAI SARIAK KABUPATEN PADANG PARIAMAN Sarah, Devi; 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

This study aimed to describe the circuit implementation, custom food, equipment type, manner of presentation and manner of eating, and the meaning contained in traditional foods. This type of research is descriptive qualitative research locations in the District VII Koto Sariak Sungai Padang Pariaman district. Data collection techniques: observation, interviews and documentation. Data analysis techniques: data reduction, data presentation, and verification conclusion. The results showed (1) Networks ceremony Batagak Kudo Kudo consisting of mangakok days to hang the symbols on houses famine. (2) The type of food that was served at the traditional ceremony Kudo Kudo Batagak indigenous food and staple food. (3) Equipment used for serving food consists of rice cambuang, samba plates, dinner plates, trays, the hood of food, dalamak. (4) How to serve food that is put on the food that has been diporsikan seperah eat. ie ordinances eat makan bajamba. (5) The meaning of the traditional food that contained a moral message to the owner of the house.Keywords: food customs, ceremonies, Batagak-kudo kudo
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS KULIT PIE Verawati, Verawati; Ruaida, Ruaida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Utilization of red beans in the community is still modest. One way to optimizethe use of red beans can be done through the process of flouring. Red bean flour hasa high protein content, but has a low gluten. This is supportive in making the pie. Theuse of flour has a low gluten content, can result in a pie crust with good quality whichis brittle texture. This reseach is to analyze the effect of substitution of red bean flouras much 25% and 50% of the amount of wheat flour for quality of color, fragrance,flavor, and texture of the pie. The research is a true experiment using a completelyrandomized design with three replications and 30 of panellists. The results ofhypothesis tests show there are significant levels in both treatments. In the colorquality, the resulting pie less golden yellow colored. In quality fragrance (fragrantbutter), resulting pie fragrant flavorful enough butter. While the quality of the scent(red bean), pie produced quite flavorful beans. In the texture quality, the resulting piebrittle texture. On the quality of taste (savory) and flavor (red bean), the resulting pieand pretty tasteless savory taste of red beans. Based on the hedonic test, panelistspreferred the substitution of 25% of the 50%.Keywords: red bean flour, pie, pie quality
HUBUNGAN CARA BELAJAR DENGAN PRESTASI BELAJAR MAHASISWA PRODI PKK KONSENTRASI TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP ROHATI, RIDA; Elida, Elida; 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 study aims to determine the relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of, State University of Padang. This type of research is correlational. The selection of informants in this study using proportional random sampling technique with a sample of 91 people with research subjects Catering students from the incoming 2008 s/d 2011. Data collection techniques using a Likert scale questionnaire models. The results showed that there is a significant positive relationship between learning and the learning achievement of students Prodi PKK concentration Catering Family Welfare Department, Faculty of Engineering UNP. And suggestions for student learning so that more families than ever due to enhanced learning achievement is one indicator that shows the success in the learning process.   Keywords: relationships, learning, learning achievement
PERBEDAAN KUALITAS ROTI TAWAR DENGAN SUHU 30 °C DAN 50°C DALAM PELARUT RAGI KORAL Mardiah, Anisah; 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

This research is based on the absence of warm water temperature standard in coral yeast dissolution. The aim of this research is to analyze the difference of quality of fresh bread with temperature 30 ° C and 50 ° C in coral yeast solvent which include external quality (volume, shape, color) and internal quality (texture, flavor and taste). Types of pure experimental research (true experiment) with complete random design method and object of research that is fresh bread. Primary data types from 5 expert panelists by responding to organoleptic test format. Data were analyzed using different test (Ttest) to see the real difference between two treatments with a significant level of 0.50. The results of this study indicate that there is a significant influence on the quality of fresh bread include external quality (volume, neat shape, rectangular shape 8cm x10cm, skin color) and internal quality (texture of softness, elastic texture, pore smoothness texture, Pores, yeast scent, fragrant aroma, flavor) from both temperatures of 30 ° C (X1) and 50 ° C (X2), since Fcount> Ftable means ha accepted. The best results based on organoleptic test are X1 with temperature 30 ° C.Keywords: Bread Quality Differences, Temperature 30 ° C, and 50 ° C, Coral Corrg.
PENGARUH SUBSTITUSI TEPUNG UMBI BUNGA DAHLIA TERHADAP KUALITAS BROWNIES BAKAR Oktavia, Yolanda; 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 research aims to analyze the impact of substitution of the dahlia as many as15%, 30% and 45% on the quality of brownies fuel (volume, shape, color, aroma,texture and taste. This type of research experiments pure (true experiment) withthree times repeated. This type of data which is the primary source of the fivepeople who are panelists of experts with the organoleptic. Data were analyzedwith ANOVA, if F count > F table then continued with Duncan test. The resultsshowed that three was no significant effect of substitution of flour dahlia flowerbulb of the quality of brownies fuel (volume, shapes, colors, the smell ofchocolate, texture, sweet flavor and taste chocolate) because of F count < F table,means that Ho is accepted and there is a significant effect of substitution of flourdahlia flower bulb the brownies fuel quality (aroma of flour dahlia flower bulband flour dahlia flower bulb flavor) because of F count > F table, means Horejected. The best results based on test organoleptic is contained in X3 with floursubstitution dahlia flower bulb as much as 15%.Keywords: Effect, Flour Substitutes Dahlia Flower Bulb and Brownies Bakar
PENGARUH PEMAKAIAN KULIT BUAH NAGA MERAH TERHADAP KUALITAS KUE KU Sepryadi, Tri; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the effect of the use of the red dragon fruitrind as much as 0%, 35%, 50% and 65% of the quality of shape, color, fragrance,texture and flavor on kue ku. Type of research is pure experiment (trueexperiment) with completely randomized design method. The data used is primarydata obtained directly from the 30 panelists who gives an answer of organoleptictest format containing the test level and hedonic test of the quality of kue ku. Thedata has been obtained and tabulated in tables and do Variant Analysis(ANOVA), if significantly different followed by Duncan test. Based on dataanalysis of this study showed that the quality of the test levels, namely the shape,color, flavor (milk), aroma (not scented rind dragon fruit) and texture significanteffect whereas no effect taste. In the hedonic test, namely the shape, color andtexture significant effect while the flavor (milk), falvor (not scented red dragonfruit rind) and a sense of no effect. It can be concluded the use of the red dragonfruit peel percentage of 65% is best used on the quality of color, and texture onkue ku.Keywords: red dragon rind, kue ku, kue ku quality
PENGARUH PENGGUNAAN LEMAK NABATI TERHADAP KUALITAS CHIFFON CAKE Nabilah, Nurli; Syarif, Wirnelis; Elida, Elida
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 study aims to see the effect of vegetable fats use of palm oil, corn oil, soybean oil and coconut oil to the quality of chiffon cake. The type of this research is experiment with complete randomized design method. The X variables are palm oil, corn oil, soybean oil and coconut oil, and Y variables are external quality (volume, shape and color), and internal quality (aroma, texture and taste) of chiffon cake. Source of data obtained directly from 15 panelists by filling the format of organoleptic test. Data analysis was done by Varian Analysis (ANAVA), if Fcount> Ftable then continued with Duncan test. The results showed that there was a real effect on the quality (shape and sweetness) while for the quality of volume, color, aroma, texture and taste of vegetable fat no significant effect.Keywords: Vegetable Fat, Quality Chiffon Cake
PENGARUH SUBSTITUSI TEPUNG BENGKUANG TERHADAP KUALITAS BROWNIES KUKUS Pratiwi, Novia Utami; Faridah, Anni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Yam flour as a food ingredient has not been optimally used in the diversification of food processing. While yam contains inulin that can not be digested by the body and beneficial to health. This study aimed to analyze the influence of yam flour substitution on the quality of color, aroma, texture, taste and preferences steamed brownies. This research is an experiment using a completely randomized design with one factor substitution yam flour (0%, 25%, 50%, 75% and 100%) three times repetition. The data used is primary data obtained directly from the 30 panelists who gives an answer of organoleptic test format. The data has been obtained and tabulated in tables and analysis of variance (ANOVA). If there is then tested the effect of Duncan. The results showed no significant effect of 0%, 25%, 50%, 75% and 100% substitution yam flour on the quality of steamed brownies that the brown color quality Fh (2.26) <Ft (2:47), the quality of the chocolate aroma Fh (0.87 ) <Ft (2:47), chocolate Fh (1.81) <Ft (2:47), sweet taste Fh (0:39) <Ft (2:47) but the effect on the quality of the soft texture Fh (37.01)> Ft (2:47), Overall good value contained in yam flour substitution as much as 25% (X1). The highest yield panelists preferred contained in yam flour substitution as much as 25% (X1). Keywords: yam flour, steamed brownies, brownies quality steamed
PERSEPSI SISWA TERHADAP KOMPETENSI PROFESIONALISME GURU KEAHLIAN JASA BOGA SMK NEGERI 1 PAINAN Rahmawati, Intan; Yusuf, Liswarti; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this for study was to identify and describe how students perceptionts of teacher professional competence skills catering services SMK Negeri 1 Painan. This resereach is quantitative descriptive. The populations consist 0f 90 people namely grate students X, XI, and XII SMK Negeri 1 Painan. Based on the result of this study concluded that: 35% of respondents had the perception that the teacher is good mastery of the material, 33% of respondents had the perception that the teacher is good management of teaching and learning, 42% of respondents had the perception that the teacher is good classroom management and workshop, 43% of respondents had the perception that the teacher use of media to learn good teacher, 45% of respondents had the perception that the teacher the management of teaching and learnings interactions, and 43% of respondents had the perception that the teacher is good evaluation of learning achievement. The result showed that overall 43% of respondents students perceptions of teacher professional competence is very good category.   Keywords: perception, teacher professional competence
HUBUNGAN PENDAPATAN ORANG TUA DENGAN HASIL BELAJAR SISWA MATA PELAJARAN PRAKTIK DI SMK NEGERI 1 SINTUK TOBOH GADANG PADANG PARIAMAN Afriani, Rini; Yulastri, Asmar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this research is the problems related to the learning result which is stile in the low level in the practical activity in Jasa Boga subject in the second grade students of the SMK Negeri 1 Suntuk Toboh Gadang Kabupaten Padang Pariaman school year 2014/2015 totalling 50 poople. This research was done  in descriptine quantitive way by using correlation method. The population of this research is the parents of 50 student at the second grade of SMK Negeri 1 Sintuk Toboh Gadang Kabupatan Padang Pariaman in the 2014/2015 school year. Based on the data analysis, the oncome of the parents is in the level, ≤ Rp. 1.500.000,00 in fact with a percentage of 40%, achivementof the student show that 66% student cannot pass the test but only 34% pass the test. The analysis shows that there is a positive correlation between the parents income and learning result of the second grade students of SMK Negeri 1 Sintuk Toboh Gadang Kabupaten Padang Pariaman.   Keyword : The Level Of Income, Parents, Learning Outcomes.  
Co-Authors Abda Abda 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 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