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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

Author-ID : 399443

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 Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah Wiwik _ Indrayeni; Ezi Anggraini; Wirnelis Syarif
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

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

PERILAKU KONSUMEN REMAJA DALAM MENGKONSUMSI MAKANAN CEPAT SAJI DI PIZZA HUT BASKO GRAND MALL PADANG Maswati Maswati; Wirnelis Syarif; Wiwik Gusnita
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 2 (2017): Vol 9 No 2 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss2/59

This study is based on the behavior of juvenile consumers in consuming fast food at Pizza Hut Basko Grand Mall. This study aims to determine consumer behavior in consuming fast food. The type of research used is descriptive research. The population is teenage consumers who come to Pizza Hut Basko Grand Mall restaurant is not known the exact number and taken samples through incidental sampling. Primary data in this study obtained directly from the respondents with the format of questionnaire. Analysis technique by determining the frequency distribution of data and determine the level of achievement of respondents. The results showed that the behavior of juvenile consumers in consuming fast food at Pizza Hut Basko Grand Mall is good. The behavior of juvenile consumers in consuming fast food at Pizza Hut Basko Grand Mall with sub indicators of good knowledge. The behavior of juvenile consumers in consuming fast food at Pizza Hut Basko Grand Mall with sub indicators of good attitude.

Overview Of Cakes Served At Traditional Marriage Ceremonies In Nagari Canduang Koto Laweh, Candung District, Agam Regency Anisa Rahmawati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the researchers' curiosity about the accurate knowledge of the cakes served at the wedding ceremony at Nagari Canduang Koto Laweh. This type of research is descriptive research. Data observation techniques by means of observation, interviews and documentation. The results of this study indicate that the stages of the Nagari Canduang Koto Laweh wedding ceremony are starting from maresek to maantaan pabukoan. The types of cakes served are katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, pisang goreang, jaguang abuh, kue sapik and kue tangan. Cake recipe in the form of instructions which contain the name of the cake, ingredients and how to process the cake that will be served at the implementation of the wedding ceremony at Nagari Canduang Koto Laweh.

Inventory Of Meat Raw Recipes With Additional Materials In The City Of Padang Panjang Muthia Khansa; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Rendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Padang Panjang. Based on the main background of beef from Padang Panjang, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Padang Panjang were collected including different ingredients, spices, tools and processing processes.

Effect Of Substitution Of Black Glutinous Rice Flour On The Quality Of Baked Brownies Hanifah Indra Fansyukri; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is the high value of wheat imports and increasing the use of local food ingredients, namely black glutinous rice flour in food processing. This study aims to analyze the effect of substitution of 30%, 40% and 50% black glutinous rice flour on the quality of baked brownies which include shape, color, aroma, texture and taste. The type of research is a true experiment with three repetitions carried out in July 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of data is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data were analyzed by ANOVA statistical analysis, if Fcount > Ftable, it was continued with Duncan's test. The results showed that there was no effect of substitution of black glutinous rice flour on the quality (shape, color, chocolate aroma, texture, sweetness and chocolate taste) of baked brownies, meanwhile there was an effect of substitution of black glutinous rice flour on the quality (aroma of glutinous rice flour). black and black glutinous rice flour flavor) baked brownies. The best results based on the organoleptic test were found in X0 and X2 with 40% black glutinous rice flour substitution.

Standardization Of Egg Randang Recipes In Nagari Mungka, Payakumbuh City Della Regina Agustin; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study is to standardize the recipe for egg randang in Nagari Mungka,Payakumbuh City which includes the use of ingredients, spices, tools, processing techniques and analyzing quality in terms of shape,color,smell,texture and taste. This research is motivated by differences in the use of basic spices,processing techniques and the dosage of ingredients in the processing of egg randang so that the resulting quality is different. This type of research is a mixed method (combination of qualitative and quantitative research). Sources of qualitative data obtained from 10 people who are expert in making randang eggs and sources of quantitative data obtained from 10 trained panelists of community who know about egg randang and the 5 panelists limited culinary art of Padang State University. Based on the research results, it is find that the standard recipe for egg randang includes the main ingredients,spices,tools,processing techniques and quality. The organoleptic test of the standard recipe for egg randang resulted is shape of egg randang (quite parallelogram), color of egg randang dadak (blackish brown),color of egg randang (brownish yellow),smell (fragrant randang),texture of egg randang dadak (quite dry),texture of egg randang (quite crisp and quite brittle),and (savory) taste. Keyword: Standardization,Egg Randang,Mungka

Inventory Of Meat Randang Recipes In Batipuh Kabupaten Tanah Datar Cindy Oki Syafira; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to make an inventory of the various types of beef randang recipes which include ingredients, spices, equipment and processing processes in Batipuh Tanah Datar Regency. This research is motivated by the absence of data explaining the various kinds of meat randang recipes in Batipuh, Tanah Datar Regency and as a first step in maintaining the national culture in promoting local traditional food as a tourist destination. This type of research is qualitative. Data collection techniques by means of observation, interviews, and documentation. Data analysis used in the field is reduction, display, conclusion and verification. The results of this study were 9 recipes of beef randang in Batipuh Tanah Datar, to be precise in Nagari Baripuh Ateh, Nagari Gunung Rajo, and Nagari Tanjung Barulak. Generally, the main ingredients used are beef and coconut milk from old coconut using wet spices, namely onions, garlic, ground chilies, ginger, galangal, lemongrass stalks, and dry spices, namely coriander, cloves, and nutmeg. And the leaves are lime leaves, turmeric leaves, and bay leaves. The tools used are plastic com, filter, cutting board, millstone and blender, stale skillet, sanduak and stove, samba plate, cambuang and pan. The processing of different spices with stove fuel and firewood.

Standardization Recipes of Meat Rendang With Additional Potatoes in Batipuh, Tanah Datar District Nismar Amini; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research aims to obtain standard recipe for beef rendang with addition potatoes. The type of research used in this research is a mixed method of qualitative and quantitative research.The research was carried out in Batipuh, tanah datar district in october 2o2o. The data sources obtained qualitative research were experts analyzing rendang, the data source for quantitative research obtained from organoIeptic test. Qualitative data collection includes observation, interviews, documentation. Quantitative data collection techniques used organoIeptic test questionnaire.Qualitative data analysis use 3 activity elements:data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula(Mx=Σx/N). Qualitative data validity testing participation extension, diligent observation, and tringuIation. Based on the research results, the recipe for beef rendang with addition potatoes includes number of ingredients used, the method of manufacture,and quality of beef rendang with addition of potatoes. From recipe obtained, organoIeptic test will carried out on quality to obtain quality results the Meat Rendang with Added Potatoes that have been converted. Standardization of the Recipe for Meat Rendang with Additional Potatoes, organoIeptic test was carried out to obtain the quality the Meat Rendang with Addition Potatoes, including the shape of the meat(square), color(blackish brown), aroma(fragrant), texture(soft), taste(savory) and potato(absorbed spices)

The Effect Of Corn Flour Substituion On Cookies Quality Lili Dasniati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is the use of local food ingredients in the manufacture of food using corn flour as an ingredient for making cookies. Corn is a source of carbohydrates that can be used as flour so that local natural resources can be better utilized. This type of research is an experiment with three repetitions. Primary data taken from 3 panelists by filling out a questionnaire and secondary data in the form of photos of the research process. The independent variable is cookies (X) and the dependent variable (Y) is the quality of the cookies, namely shape, color, aroma, texture, and taste. The data obtained were tabulated into tabular form and analyzed using ANOVA. The results showed that the average value of each quality was the best in uniform form X2 (3,7), corn form X3 (3,5), top color X3 (3 , 9), the bottom color of X3 (3,8), the aroma of corn X3 (2,7), the texture of X3 (3,6), the sweetness of X1 (3,7), the savory taste of X0 (3,4), and Corn flavor X3 (3,2).

Inventory Of Types And Traditional Cakes In A Series Of Wedding Ceremonies In Nagari Canduang Koto Laweh Anisa Rahmawati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research was motivated by the curiosity of researcher about the accurate science of marriage custom at Nagari Canduang Koto Laweh. The purpose of this research was to identify the types and recipes of traditional cake through the series of wedding ceremony at Nagari Canduang Koto Laweh. The design of this research was qualitative research. The data were collected through observation, interview and documentation. The result of the research showed that the type of ceremony series were maresek, sauah tando, manjapuik marapulai, marapulai pulang, mamanggia minantu, manantuan kandang, baralek, maanta kain, maanta katidiang, mandoa bulan malin, pasinggah buko and maanta pabukoan. The type of tradisional cake served were katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, goreang pisang, jaguang abuh, kue sapik and kue tangan. The processing tool was divided into preparation tools, molds and countering tools. How to counter the traditional cake depends on the type of series that was being carried out. The way to do this was to dish out with the plate, bereang-bereang and rantang. The meaning of traditional cake was related to the role of leadership in Minangkabau custom and people's life as social being. Tradisional cake recipes in the form of notes about the name, ingredients and how to make traditional cake at the series of wedding ceremony at Nagari Canduang Koto Laweh Candung District.

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

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