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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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MINAT MEMBACA MAHASISWA PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA DALAM PENULISAN SKRIPSI DI FAKULTAS PARIWISATA DAN PERHOTELAN Nuraini, Nuraini; Syarif, Wirnelis; Elida, Elida
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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Abstract

The background of this research is not maximal thesis writing is measured from the time of completion of thesis students of the Faculty of Education of Family Welfare in Tourism and Hospitality, it is suspected because of the low reading interest of students of Education Studies Program of Family Welfare in the thesis. The purpose of this study was to describe the reading interests of students of Education Studies Program of Family Welfare in a thesis at the Faculty of Tourism and Hospitality. This type of research is descriptive quantitative. The study was conducted in the Department of Family Welfare. The population is students 150 person with a sample of 60 people were taken by random sampling technique. The data source is the students who have taken courses thesis.collecting using questionnaires (questionnaire) designed by Likert. scale data analysis was performed using SPSS version windows 19:00. The results of this study portray that (1) your reading interests of students of Education Studies Program of Family Welfare in a thesis at the Faculty of Tourism and Hospitality as a whole of 60 samples were included in both categories, (2) 2 (3%) of respondents expressed very well, ( 3) 44 (74%) respondents said that either, (4) 14 (23%) of respondents stated enough. Kata kunci: Interest, Family Welfare Education Students, Thesis
PENGARUH KADAR GULA TERHADAP KUALITAS SELAI TERONG BELANDA Kurnia, Tessa; 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 based on using oftamarillo fruit in food processing is less, in fact the tamarillo includes a great nutritional degree for healty.The purpose of this research is analysing the effects of using sugar degree on the quality of tamarillo jam, consist of color, smell, texture, and teste. This type of this research is purely experimental with complete randomized design method. The research variables include independent variables withsugar degree as much 40%, 50% and 60% of the total material used. The dependent variable are quality of tamarillo jam. Primary data is sourced from 30 semi-trained by submitting the organoleptic test format. Analysis data with ANAVA, if there is real difference continued with Duncan test. The result of the analysis is there real difference to the use of sugar degree in the quality of maroon color, easy to smear of texture, and sweet acidity of typical tamarillo. On the typical tamarillo smell of quality, typical cinnamon smell and smooth texture have no significant difference. The best results fortamarillo jam is jam with 60% sugar degree.Keywords : Sugar Level, Tamarillo Jam, Quality
KREATIVITAS MAHASISWA PADA HASIL PRODUK MATA KULIAH GASTRONOMI DI PRODI PEMDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN KESEJAHTERAAN KELUARGA Mandasari, Yulia; 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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Abstract

The purpose of research is describe the creativity of students in terms offood product design and product results subjects gastronomic in program of studyPendidikan Kesejahteraan Keluarga majors of kesejahteraan keluarga This studyis a descriptive kualitatif study. Object this study is creativity of students in termsof food product design and product results subjects gastronomic. Soource of datais college student which follows the subjects of gastronomy and the lecture. Datacollection techniques with observation, interview and documentation. analysistechniques with reduction data, display of data and conclusion. The resultsshowed that (1) lack of creativity of college student designing food products Thislooks the lack of innovation and improvisation in the food product designsimplicity, harmony, rhythm, indivisibility and balance (2) creativity collegestudent of product results on gastronomic subjects is the result of food productsmade some of implementation, the processing of products and the presentation ofthe results of the product. This looks the lack of innovation and improvisationresults of food products on the shape, color, texture and garnish .Keywords: Creativity, College Student Design and Product Results
INVENTARISASI JENIS DAN RESEP KUE-KUE TRADISIONAL DI KOTA PADANG Ginting, Yun Melita; 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

The purpose of this study is to inventory kinds of traditional pastries, make traditional pastries inventory, knowing recipes traditional pastries and to describe functions that are of traditional pastries.The research is a qualitative . Data collection techniques Snow-Ball Sampling by observation, interview and documentation. Analysis of field data reduction, display, conclusion and verification. The results showed that 1) The type of traditional pastries of 2 types: patries and cakes moist 2) Inventory recipe recipe produces 44 traditional pastries in Padang 3) Recipe traditional patries, namely : there are 14 types of cake recipes tradisional dry and there are 30 kinds of cake recipes traditional wet 3)Function of pastries traditional in the city of Padang is as a snack, cake everyday, my custom, cake which was served on the day Eid and cakes made as a typical city of Padang.Keywords : Inventory, pastries tradisional, recipe, Padang city
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS BOLU GULUNG Anggraini, Dessy; Syarif, Wirnelis; Holinesti, Rahmi
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 research was motivated by the use of red beans in the community isstill small. This study was aimed to analyze the effect of substitution of red beanflour as much as 15%, 30%, 45% of the amount of flour used to the quality ofshape, color, aroma, flavor, and texture of the roll cake. Type of research waspure experiment (true experiment) by the method of completely randomized designwith three replications and the number of panellists 30 people. The results showedthat F count> F table so that substitution of red bean flour on the quality of aneffect on the quality of fresh rolls neat shape and form circular, yellow, fragrantflavor, sweetness and flavor of red beans, creamy texture, but has no effect on thequality of the uniform shape of the sponge the rolls and the best value found onthe substitution of 15% (X1).Keywords: Red Bean Flour, Roll Cake, Quality.
PENGARUH SUBSTITUSI TEPUNG SUKUN TERHADAP KUALITAS ROTI MANIS Novitasari, Herlina; 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 was the lack of utilization materials local food namely sukun flour. The purpose of this research was to analyzed substitution effect of sukun flour peel as much as 20%, 30% and 40% to the quality of volume, skin color, shape, aroma, texture and taste of sweet breads. This type of research was purely experimental with a completely randomized design method. The data used were primary data sourced from 5 expert panelists namely culinary lecturers by proposed the organoleptic test format. Analyzed of data using ANAVA, if Fcount> Ftable then continued with Duncan test. The result of the research showed that there was a significant influence of sukun flour substitution on sweet bread quality as much as 20% produced the best quality,covering volume exspands, aroma sukun, fine texture.Keywords: Sukun, sweet bread, Quality of sweet bread
PENINGKATAN MOTIVASI BELAJAR MELALUI METODE PEMBERIAN TUGAS TERSTRUKTUR PADA MATA PELAJARAN MENGOLAH MAKANAN INDONESIA Maidesti, Vitria; 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 research aims to increase students’ motivation by using a structured task giving the subjects Indonesian Food processing in SMK N 3 Solok City. It is characterized by frequent permission during school hours, sleepy, dreamy, noisy during lessons, toggle seat while studying, and lack of student initiative in learning. This type of research is a classroom action research. Subject were students of SMK N 3 Solok City Program Study Membership Arrange Boga class XI 2012-2013 school year with  amount of student 20 people. Techniques of data collection using questionnaires and observation sheets. The results showed that the method could improve the provision of structured task motivation that ultimately improve student learning outcomes. For that, use a variety of method need to be applied to the teacher in the learning process. One of which is a method of providing structured task.   Keywords: motivation to learn, structured task, Indonesian food processing
PENGARUH SUBSTITUSI SARI DAUN SIRSAK TERHADAP KUALITAS ES KRIM Putri, Suki Ayu; 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 number of people who do not know and do not like soursop leaf juice. Though the nutrients contained in it is very good for the body. This study aims to analyze the effect of soursop leaf substitution of 0%, 25%, 50%, 75% on ice cream quality (color, aroma, texture, and taste). The types of studies conducted by the method of pure experimentation RAL. Variables used are variable X (soursop leaf substitution) and Variable Y (ice cream quality). The data used was obtained directly from a 30 person semi trained panelists. The data analysis technique is ANAVA, if different real continued with test Duncan. The results showed that was an influence of soursop leaf substitution on green color quality, aroma of milk, sweet taste and hedonic aroma of milk, soft texture and sweet taste of ice cream. The quality of soft texture and color hedonic there is no real effect. Best quality ice cream using soursop leaves as much as 25% (X1).Keywords: Ice Cream, Soursop, and Quality
MAKANAN ADAT PADA ACARA MAULID NABI DI KECAMATAN PADANG SAGO KABUPATEN PADANG PARIAMAN Safitri, Mira; 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

The purpose research to describe about customary food of the Prophet’s birthday at Padang Sago of Padang Pariaman. This type of research is a descriptive qualitative method, at Padang Sago. Research object is the stages of the event is customary food of Prophet’s birthday. Data collection technique: observation, interview and documentation. Data analysis techniques include: data reduction,data display,conclusion and verification. The result showed (1)Stage of Prophet’s birthday of manyonsong, manduobaleh, and mahanta. (2)Customary types of food being served is confectionary and staple food. (3)The equipment used is dulang kanso,rumah kue, jamba nasi/senggan, rumah samba,rantang, plate, rice bowl, oval plate, food cover, kain rendo dan kain dalamak. (4)How the presentation using dulang kanso, rumah kue for confectionary, rice with jamba nasi/senggan, and side dishes with rumah samba. Ordinances meal is sitting on the floor eating food around the appropriate manners. (5)Meaning of indigenous food at the event about relationship among moeslims, social life and imitate nature Prophet.Keyword : Food customs, Padang Pariaman, Prophet’s birthday, Traditional event
SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS COOKIES Lestari, Nani; Syarif, Wirnelis; Holinesti, Rahmi
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

One of an effort to reduce dependence on wheat flour in making cookies were utilizing one of the local products that can be processed is the tuber of taro as a potential source of carbohydrates which is quite high. The purpose of this study was to analyze the effect of substitution of taro flour as much as 15%, 30% and 45% of the flour used to form quality (uniform shape and the shape of the flower), brownish yellow color, smells(the fragrance and taro smells), taste (taroand sweet taste), and texture (brittleand porous texture) on cookies. The research is a pure experiment completely randomized design method using three repetitions and 30 samples. The results showed that F count > F table so that substitution of the quality of taro flour cookies effect on the quality of the form (uniform shape and form of flowers), brownish yellow color, smells (the fragrance andtaro smells), taste (sweetness and taro taste), and texture (crumbly and porous texture).Keywords: influence, substitution of taro flour, cookies 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