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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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ANALISIS KUALITAS SALA UDANG REBON Ramadhani, Sri Retno; Faridah, Anni; Syarif, Wirnelis
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

Improved quality of sala lauak that can be done is by varying flavors, one of which uses rebon. This study aimed to analyze the effect of using rebon as much as 0 g, 40 g, 60 g, 80 g and 100 g of the quality of shape, color, aroma, texture and flavor to the sala rebon generated. This study belongs to the kind of pure experiment (true experiment) with a completely randomized design method. The research was carried out in the workshop Catering Department of IKK, FPP, UNP. The data used is primary data which can be directly from the 30 panelists by filling out a questionnaire. The data has been obtained and tabulated in tables and do Variant Analysis (ANOVA), if different from the real continued with Duncan test. Results of data analysis obtained the highest score overall achievement is the quality of shape (rounded) 4.29 (X0), the quality of the form (uniform) 4.08 (X1), color quality (tawny) 4.00 (X4), the quality of the scent ( rebon) 4.20 (X4), the quality of the texture (hollow) 4.11 (X0), the quality of taste (savory) 4.20 (X4) and the taste quality (rebon) 4.67 (X4).
HUBUNGAN KREATIVITAS MAHASISWA DENGAN HASIL BELAJAR MATA KULIAH MANAJEMEN USAHA BOGA (MUB) PADA PROGRAM STUDI TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FT UNP Rahmaneli, Seprina; Silfeni, Silfeni; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 1, No 1 (2012): September 2012
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Depends on the observation and interview with the students of cookery family welfare department, showed that student creativity with the low achievement. The goal of this research is to reveal students creativity with the achievement for cookery management in cookery study program of family welfare department technic faculty of UNP. This research describe 1) students creativity for cookery management in cookery study program, 2) the student achievement for for cookery management in cookery study program, 3) the correlation between Students Creativity with the study result of Cookery Management in Coockery Study Programme. The kind of this research is descriptive research with correlation approach. The population of this research is the students of cookery management which are 102 people consist of 31 people for restaurant cookery management, 36 people for catering cookery management and 31 people for industrial cookery management. The sampling technic is total sampling. The kind of the instrument is questionare that arranged in Likert scale through validity and realibility test. Data analysis technic is descriptive statistic and correlation with product moment correlation formula then processed by using SPSS 15.0 version. The result shows that 40,2% students creativity is in the middle chategory, 46,1% students didn’t pass the cookery management. There is positive and significan correlation between students creativity (X) with students achievement for cookery management (Y), with the correlation number 0,835 whereas tcounted > ttable (15,168 > 1,658). The student creativity variable (X) give 69,7% contribution for the student achievement in cookery management with 30,3% other variable. These results indicate that there is a relationship with the student learning outcomes creative course MUB The existence of student creativity will provide a positive impact on learning outcomes.
MAKANAN ADAT PADA ACARA MANYARATUIH HARI DI NAGARI PAKANDANGAN KECAMATAN ENAM LINGKUNG Hafazah, Siti; Syarif, Wirnelis; Gusnita, Wiwik
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 study was (1) to describe the implementation of a series ofceremonies manyaratuih hari, (2) identify the types of traditional food, (3)describe the equipment used to carry traditional food, (4) to know procedure ofserving and structuring, (5) expresses the meaning of traditional food at ceremonymanyaratuih hari. This research descriptive qualitative, the object is customaryfood manyaratuih hari ceremony. The technique of collecting data: observation,interview, and documentation. Data analysis tecniques: data reduction, datapresentation and conclusion of verification. The results showed that manyaratuihhari ceremony consists form any step preparation before the event and the circuitimplementation manyaratuih hari. The food was served, namely food and foodparabuang bajamba, and tools to serve food at the event manyaratuih haricustomary day is dinner plates, cake plates, cups, teapots, kabasuah, tray, trayheight, tuduang saji, dalamak, fabric pambungkuih. Manner of presentation andarrangement of dining, to serve side dishes served on a plate, arranged in the formof jamba, and the feeding by hand. Traditional food at manyaratuih hari event hasmeaning in a relationship friendship, give patience to the bereaved family..Keyword: Traditional food, Manyaratuih Hari
PENGARUH PENGGUNAAN JENIS IKAN YANG BERBEDA TERHADAP KUALITAS PEMPEK Nofitasari, Neli; Baidar, Baidar; 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 research was designed for analyzing the effect of using different types of fish on the quality of Pempek in terms of froms, colors, flavors, textures, and taste. This research was classified into true experimental study which applied complete random sampling method. This research was conducted in three repetitions by involving 5 experts. The instrument of the research was a questionnaire of Likert scale. The data gathered through questionnaire were analyzed by using organoleptic test. To test the hypothesis, ANAVA was used, and if there was a difference occurred among the samples, Duncan test was needed. The result of the research revealed that the use of different fish affected the quality of Pempek in term of colors; golden yellow and white grayish, and in terms of texture which was chewy. Meanwhile the use of different types of fish did not influence the quality of pempek in terms of forms; cleanly, cylindrical, in the length of ± 10 cm and diameter of 3 cm, in terms of flavors; garlic, fish, not fishy, in terms of texture which was soft, and in the terms of taste which was tasteful and fishy.Keyword: Fish, Pempek, and Quality.
PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS BROWNIES BAKAR Dahniar, Dahniar; 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 analyze the effect of substitution of flour tofu as much as 25%, 35% and 50% of the fuel quality brownies which includes volume, shape, color, aroma, texture and taste. Pure experimental research type (true experiment) that was conducted in December 2016 and located in the workshop Catering. This type of data is primary data sourced from the five expert panelists and answer format organoleptic test. Data were analyzed with ANOVA statistical analysis, if F count> F table then continued with Duncan test. The results of the study there was no significant effect of substitution of flour pulp out of the quality of brownies fuel (volume, shape, aroma, texture and taste of flour tofu) because of F <F table, means that Ho is accepted and there is a significant effect of substitution of flour tofu to quality brownies fuel (color, sweetness and taste of chocolate) for F count> F table, means Ho rejectedThe best results based on test organoleptip is contained in X1 with flour substitution tofu as much as 25%.Keywords: Effect, Flour Substitutes Tofu Dregs and Brownies Bakar
HUBUNGAN PENGETAHUAN HYGIENE SANITASI DENGAN SIKAP SISWA PADA PRAKTEK MENGOLAH KUE INDONESIA DI WORKSHOP SMK N 3 MUARA BUNGO Aprilyani Mangunsong, Siska Widya; Yusuf, Liswarti; 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 was motivated by problem about the student’s attitudes has not noticed to aspects of sanitation hygiene during pratice in the workshop. The purpose of this study was to describe about student’s knowledge of sanitation hygiene and to analyze about correlation between student knowledge and attitude in the workshop.This study is a correlational study with Ex Post Facto design. Sample in this study are student of SMK N 3 Muara Bungo as many as 50 people. The instrument used are multiple choice and questionnaire likert scale. Data analyze technique used is determine the level of attainment percentage of respondent and correlation technique to know about correlation level between two variabel studied.Based on the result founded : (1) student’s knowledge is in category less well with the percentage achieved by 55,7 % (2) student’s attitude is in category well with the percentage achieved by 70 % . (3) T count in this study was 10.643. if T count greater than T table ( 10.643 > 2.000 ) indicates student’s knowledge and student’s attitude have a positive and significant correlation.Keyword : hygiene, sanitary, SMKN 3 Muara Bungo
Kepuasan Konsumen Di Kedai Nasi Kapau Uni Lis Bukittinggi Satriyani, Rina; Chair, Ira Meirina; 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

Bukitinggi is one of destination tourism object for tourist. Which one of them that known by tourist nasi Kapu Uni LisBukittinggi. The background this research is 1) there are costumer problem that food product hadbeen over and is not be reiceive, 2) the serving is to long and slowly making costumer dissapointed, 3) the located of the place is not strategy, 4) having the more hight price from another nasi Kapau food shop, although having difference price but costumer didn’t choose to moving to another place. The research objective is to know the satisfaction costumer in the nasi Kapau Uni Lis food shop Bukittinggi include that quality of product and service.This research is description by using qualitative method. The instrument are collect files that used such as: interview, observation, and documentation, by using analisys model Milles and Hubberman files. The source files get from 10 people costumer and 1 waiter of  nasi Kapau Uni Lis  food shop. The result of analisys description show that the costumer didn’t satisfaction because the result of they are evaluation to showing the food product they are eating and the serviced they are reiceived is not good. To be increasing the customer selling valued they are need more product and service good quality.   Keywords: product and service quality
STANDARISASI RESEP SALA LAUAK DI KANAGARIAN ULAKAN KABUPATEN PADANG PARIAMAN Wahyuni, Helva; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Σ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala LauakThe background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = Σ x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala Lauak
PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS CUPCAKE Sari, Nita Arlan; 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 wasaimed toanalyze the effectsubstitution oftaro flouras much15%, 30% and45% of thewheat flourusedforexternalquality(volume, colorandsymmetricalround shape) andinternalquality(texture soft, fragrantscentandsweet taste) oncupcake.The research was atrueexperimentwithcompletely randomized designmethodusing threerepetitionswith30panelists. The results showedthat thesubstitutioneffect on the qualityof taroflourvolume, symmetricalroundshape, texturesoft, fragrantscentandsweet flavorthat wasgenerallythe best valuethere wasin treatment15% (X1) and theeffect on the qualityof colorthatthere wasthe best valuein thetreatment of45% (X3). Keywords: Taro flour substitution, cupcake quality
1 PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS PILUS Liana, Rozi Ayu; 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 price of an expensive cheese, the limited processing of tofu pulp among the public then cheese can be substituted with the utilization of factory waste know namely dried tofu pulp among. So with the utilization of pulp among know at pilus cheese, people was expected to like the tofu pilus know it. The purpose of this research of tofu pulp among much as 10%, 15% and 25% in the processing to see quality of the shapes, color, aroma, texture and taste. This type of research used the methode of random design complete with three repetitions. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed that there was a significant effect on substitution on the quality of the aroma of tofu pulp, while for the quality of the shape, color, taste, and texture of hedonic test there was no significant difference in effect because Fh <Ft. The results of data analysis of quality of shape (round pointed long end), white color quality, fragrant aroma quality, crisp texture quality, taste quality. Keywords: Tofu Flour Meat, Pilus, Quality
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