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Liswarti Yusuf
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Economics, Econometrics & Finance

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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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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.
DESKRIPSI POLA MAKAN PENDERITA MAAG PADA MAHASISWA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG fitri, ririn; Yusuf, liswarti; yuliana, yuliana
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research aimed to describe diet pattern for student with stomach disorder in KKFT-UNP, concerning in type of food that student mostly consumed and meal timefrequency. The population is 39 students of KK FT-UNP that being diagnosed bystomach disorder, sample is taken by total sampling technique.The result shows thatdiet pattern based on food’s types that had been recommended are 22 types, but only17 types is consumed by 35.9% respondent (medium category). In non-recommendedfood amount to 50 types, and 44 types are consumed by 35.9% respondent (highcategory). Whereas, 87.2% (very low category) respondent rarely and didn’tconsumed recommended food. The frequency of respondent consume nonrecommendedfoodis53.8%(highcategory)with theintensitiesareoftenandalways.Basedon regularity of meal from respondent shows that 38.5% is not eatingregularly; 33.3% is lack of breakfast; 59.0% eat two times a day and 51.3% didn’t eatat mealtime; 46.1% always eat late, and 51.3% eat after they starving (very lowcategory). Keywords: stomach disorder, diet pattern, university student.
PENGARUH PERBENDAAN KOMPOSISI TEPUNG TAPIOKA TERHADAP KUALITAS BAKSO LELE Zulkarnain, Juita; Yusuf, Liswarti; yuliana, yuliana
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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AbstractThis research aimed to analyze the different affect of tapioca’s composition which 15%, 25%, 35% to the quality of shape, colour, flavor, texture and the taste ofcatfish bakso. The kind of this research is experimental using complete randomdesign with 1 factor which is the amount of tapioca’s with difference the composition(15%, 25%, 35%) with 4 times repeat, that did in the Tata Boga Jurusan KK FT UNPworkshop in December 2012. The hypothesis shows that there is an affect of the usedof tapioca’s 15%, 25% and 35% to the catfish bakso quality. Tapioca’s compositionshows that the us of 15% tapioca’s give the better affect to the flavor, savory, and leletaste dominantly. For the 25% tapioca’s give the better affect to all indicators. Andfor the 35% tapioca’s give the better affect to the colour, chewy texture, smooth fibertexture and for the hedonic test shows that bakso with 25% tapioca’s is mostlyfavored.Keywords : bakso, catfish, tapioca
Co-Authors AFRENGTY, TRI AYU Anni Faridah Aprilyani Mangunsong, Siska Widya Deki Zulkarnain FITRI, IZZATI ELSA Intan Rahmawati Irda Nelly Fajriah Izza Marizalni Kasmita Kasmita RAHAYU, IFNALIA Ria Safitri Safitri ririn fitri SANDRA, NOVITA Santi, Titen Darlis Sofnitati Sofnitati TATI NURHAYATI Wirnelis Syarif Wiza Nasari Yuliana Yuliana