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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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STANDARISASI RESEP KUE INTI DI BIRUGO KECAMATAN AUR BIRUGO TIGO BALEH KOTA BUKITTINGGI Amelia, Dessi; Baidar, Baidar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study the background due to the absence of standardization Kue Intirecipe. This looks in the results of observations material preparation techniquesand how to making, resulting in kue inti form of his round is less than perfect, softand oily texture, flavor less sweet and there is sticky when fried. the purpose ofthis research to found standard recipe, and the quality of the kue inti. The researchis a qualitative, with direct interviews with mothers who can be make the kue inti.Data collection techniques are interviews, observation, and documentation.Analysis using three flows of activities: reduction, presentation, and drawconclusions. This study conducted at one of the houses Birugo Bukittinggi inApril to May 2014. Based on the test results organopleptik a standard kue intirecipe that has been converted to four repetitions is found the quality in view ofthe round shape with a diameter of four cm, golden yellow color, savory of skinflavor, the sweet flavor of the contents, aromatic, and chewy textured.
PENGARUH PENGGUNAAN BUAH NANGKA TERHADAP KUALITAS ES KRIM SUSU KEDELAI Islamy, Fadhla Nur; 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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This research was motivated by the lack of utilization of soy milk in variety of foodsbecause it has a less favorable flavour, whereas soy milk has high nutritional contentand can be processed into variaty of foods, such as ice cream. The purpose of thisstudy was to analyze the effect of the used of jackfruit as much as 50 gr, 100 gr and150 gr to the quality of color, aroma, texture and taste of soy milk ice cream. Thetype of research was purely experimental with a completely randomized designmethod. The data used were primary data sourced from 30 semi-trained panelists byproposed the organoleptic test format. Analyze data used ANAVA, if Fcount > Ftablethen continued with Duncan test. The result of this research showed that there was asignificant influence from the used of jackfruit to the quality of soy milk ice cream,and the used of fruit jackfruit as much as 150 gr has the best quality soy milk icecream, included: color (white-yellow), aroma (jackfruit),texture (smooth), texture(not crystallized), taste (sweet) and taste (jackfruit).Keywords: Soy Milk, Jackfruit Fruit, Ice Cream, Quality
HAMBATAN BELAJAR MAHASISWA PRODI D3 TATA BOGA PADA MATA KULIAH MANAJEMEN USAHA BOGA CATERING DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP Ramadhani, Nuzli; Syarif, Wirnelis; Chair, Ira Meirina
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

This study aims to determine the barriers students Prodi D3 Catering course on Business Management Catering both internal and external barriers. Informants in this study were students in entry 2008 and 2010 who have taken courses Unread Catering Management Catering and 1 person supervising teacher. Data collection techniques used observation, interviews, and documentation. The results, showed that the presence of obstacles on this course. The internal resistance is seen at the student motivation to achieve the target of practice on the course Catering and Hospitality Business Management is also the motivation to seek consumer does not look like distributing flyers and pamphlets stuck. 2). External barriers are seen supporting infrastructure courses namely Business Management Catering workshop for practice. Should be workshops for the implementation of this course is devoted practice that the practice can run smoothly.   Kata kunci: Hambatan Belajar, Manajemen Usaha Boga Catering, Prodi D3  Tata Boga
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KAKI NAGA IKAN PATIN Sirtin, Pramita; 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 aims to analyze the effect of processing techniques of the quality catfish drum stick in terms of shape, colour, texture, aroma, and flavour. This type of research is pure experiment (true experimental) using the method of complete random design with three repetition. The type of the data used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already obtained later is tabulated in the form of tables and the analysis Variant (ANAVA). If different test followed by Duncan. The results showed significant effect on the quality the same of the shape catfish drum stick. Results of the indicator oval shape, shipshape, colour of the yellow gold, elastic texture, fragrant aroma and tasteful flavour was no significant effect of the catfish drum stick quality with the different processing techniques.Keywords : Drum Stick, Catfish, Quality.
SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS COOKIES Marizalni, Izza; 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

This study aimedtoanalyze the effect ofsubstitution inthe composition oftofupowderas much as0%, 25%, 35% and45% of thequality ofcolor, neatnessshape, uniformity ofshape, fragrantpulp,luster, brittletexture, fine texture, sweetness, flavorpulpknowandsavorycookies. Thisis thekind of researchexperimentusinga completely randomized design/perfectwiththenumberonefactorflourtofuwithcomposition(0%, 25%, 35%, 45%) as much asfourtimes thereplications/trialconductedinworkshopCateringDepartmentfamilywelfarePadang State Universityengineering facultyin April2013.Panelistsare studentswho have graduatedCateringcoursesPastryandFood Processingwhichnumbered 30people. Data analysisis avariantanalysisandDuncantest. Hypothesis test resultsshow thatthere isan influence on theuse oftofuflour25%, 35% and45% on the quality ofcookies. Tofuflourcompositionsuggeststhattheuse oftofupowderas much as35% givea better effecton the quality ofthe fragrance, shapeuniformity, qualitysavoryflavor, sweetness, frailtyandquality offlavorthat is nottoodominanttofu. Whilethecomposition oftofupowderas much as25% did nothave a significant influenceonall indicators. Onthe composition oftofupowderas much as45% had a significant influenceon allindicators.
INVENTARISASI JENIS DAN RESEP KUE-KUE TRADISIONAL DI KABUPATEN PASAMAN BARAT Rahmadona, Tiwi; 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 was to 1) menginvetaris types of traditional cakes 2) make inventory based on traditional cake recipes that exist in West Pasaman 3) describes the functions of traditional cakes in West Pasaman. This type of research is qualitative research. Data collection techniques by observation, interviews, and documentation. Analysis of field data which includes reduction, display, conclusion and verification. The results showed that (1) the type of cake traditionally found in West Pasaman is two types of traditional cakes of dry and wet tardisional cake. (2) traditional cakes recipe is: there are 15 kinds of traditional pastries and 38 kinds of traditional wet cake. (3) the function of traditional pastries in West Pasaman Kabuapaten is as cakes that were served during traditional events, Eid, souvenirs, and snacks daily. Keywords: Inventory, Traditional Cakes.
PELAKSANAAN UPACARA MAANTA BUBUA DI KANAGARIAN CUPAK KECAMATAN GUNUNG TALANG KABUPATEN SOLOK Noverina, Delvince; Baidar, Baidar; 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 study is about nowadays the people in Nagari Cupak that involved in cooking the cultural foods only the oldest people above 60 years old, while the people about 40 years old and the teenagers only involved in serving the food. The objectives of this research are to (1) describe the arrangement of the Maanta Bubua ceremony, (2) describe the kind of cultural food of, (3) describe tools that used to bring the cultural food, (4) the meaning of the cultural food. The method used in this study is qualitative method. The arrangement of ceremony in Nagari Cupak has two steps which are preparation before the ceremony and the cultural ceremony of Maanta Bubua. The traditional food and cakes on Maanta Bubua ceremony in Kanagarian Cupak is Nasi, Randang, Apik Ayam, Ayam Goreng, Ikan Goreng, Lemang, Pinyaram, Galamai Kacuik, Nasi Kuning, Kue hias. Special tools that used to bring the cultural food on Maanta Bubua ceremony in Kanagarian Cupak is cambuang, large plate, oval plate, dinner plate, tray or platter. The meaning of cultural food that brought on Maanta Bubua ceremony symbol of hope and desire that you want to accomplish in the future married life.Keyword: Maanta Bubua the procession of ceremony
STUDI TENTANG SARANA PRASARANA PRAKTIK PADA MATA PELAJARAN MELAYANI MAKAN DAN MINUM DI BIDANG KEAHLIAN JASA BOGA DI SMK N 2 BUKITTINGGI Yuliardi, Roni; Elida, Elida; 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 background of this research is the findings about there are some students have bad achievement in food and drink serving, which are 45 students or 64.36%, it’s expected cause of the lack facilities in practice. The aim of this research is to describe the practice facilities for food and drink serving in SMKN 2 Bukittinggi, including : furniture, linen, and serving tools. And also the practice room. The kind of this research is descriptive research with qualitative approach. The object of this research is the practice facilities for food and drink serving. Data resource is X grade students and the teacher of food and drink sercing in SMK N 2 Bukittingi. Data collection did by using interview, observation and documentation. Data analyzed by using qualitative descriptive method.
Analisis Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah Indrayeni, Wiwik _; Anggraini, Ezi; Syarif, Wirnelis
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/737

Abstract

Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption
PENGEMBANGAN MODUL PEMBELAJARAN PADA MATA PELAJARAN MENGHIAS KUE DI JURUSAN IKK FPP UNP Wiwik Indrayeni; Ezi Angraini; Wirnelis Syarif; Asmar Yulastri; Anni Faridah
Jurnal Pendidikan Teknologi Kejuruan Vol 1 No 4 (2018): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.99 KB) | DOI: 10.24036/jptk.v1i4.2523

Abstract

Berdasarkan observasi awal, hasil belajar dan kreatifitas mahasiswa Jurusan IKK yang mengambil mata Kuliah Menghias Kue masih rendah, diperkirakan rendahnya hasil belajar ini disebabkan oleh keterbatasan sumber belajar atau media pembelajaran yang ada, masih terdapatnya kekurangan pada media pembelajaran yang ada. Oleh karena itu, dirancang dan dibuatlah sebuah media pembelajaran berupa modul pembelajaran untuk mata Kuliah Menghias Kue. Tujuan penelitian ini adalah untuk mengungkap kevalidan, kepraktisan, dan keefektifan modul pembelajaran agar layak digunakan di lapangan. Penelitian ini dilaksanakan menggunakan metode penelitian dan pengembangan Research and Development (R&D) dengan menggunakan model pengembangan Four-D (4D). Prosedur pengembangan Four-D (4D) yaitu Define (pembatasan), Design (perancangan), Develop (pengembangan), dan Disseminate (penyebaran). Jenis data yaitu data primer dimana data yang diberikan oleh ahli, dosen, dan mahasiswa. Teknik analisis data yang digunakan adalah teknik analisis data deskriptif yaitu dengan mendeskripsikan kevalidan dan kepraktisan modul pembelajaran . Hasil yang diperoleh dari penelitian pengembangan ini adalah sebuah modul pembelajaran Menghias Kue yang valid dan praktis bagi mahasiswa Jurusan IKK FPP UNP.
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