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All Journal Journal of Moral and Civic Education Jurnal Pembangunan Nagari Journal of Scientech Research and Development Journal of Community Service Brilliant International Journal of Management and Tourism Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan dan Ilmu Pertanian
Anni Faridah
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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PENGARUH KADAR GULA TERHADAP MANISAN KERING NANAS (ANANAS COMOSUS L) Sari Mustika; Vero, Veronica Amelia Putri Defi; Anni Faridah; Rahmi Holinesti
Journal of Scientech Research and Development Vol 6 No 1 (2024): JSRD, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v6i1.484

Abstract

Sektor pertanian memainkan peran krusial dalam meningkatkan pendapatan dan menyerap tenaga kerja, baik bagi petani maupun pedagang industri, sebagai penggerak utama ekonomi pertanian. Hortikultura, khususnya subsektor buah-buahan, memiliki nilai ekonomis tinggi dan berpotensi sebagai sumber pendapatan. Di Indonesia, nanas (Ananas comosus) merupakan komoditas unggulan dalam subsektor hortikultura, berkontribusi signifikan terhadap pertumbuhan ekonomi negara. Namun, produktivitas nanas masih dipengaruhi oleh berbagai faktor, termasuk pengendalian masa panen dan teknik budidaya. Penelitian ini menggunakan metode eksperimen murni, Variabel yang diteliti meliputi pengaruh konsentrasi larutan gula (50%, 60%, dan 70%) terhadap kualitas organoleptik manisan kering nanas, yang mencakup aspek warna, bentuk, aroma, tekstur, dan rasa. Data primer diperoleh melalui uji organoleptik oleh panelis, sementara data sekunder dikumpulkan dari literatur yang relevan. asil penelitian menunjukkan bahwa kualitas manisan kering nanas dipengaruhi oleh konsentrasi larutan gula. Perlakuan dengan konsentrasi gula 70% menghasilkan nilai organoleptik tertinggi dalam aspek warna, bentuk, dan aroma.
THE ANALYSIS OF QUALITY OF TILAPIA (Oreochromis niloticus) POWDER BROTH WITH GINGER (Zingiber officinale) ADDITION Nurul Afdillah Yusyaf; Anni Faridah; Asmar Yulastri; Sari Mustika
Journal of Scientech Research and Development Vol 6 No 2 (2024): JSRD, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v6i2.565

Abstract

Tilapia can be used as a flavoring substitute for MSG, but tilapia is included in the category of perisable food (perishable) and smells fishy. So it is necessary to add ginger as a natural preservative because ginger is antimicrobial and reduces the fishy smell in tilapia. The purpose of this research is to analyze the quality of tilapia powder broth with the addition of ginger. This research uses the Pure Experiment Method (True experiment). The treatment studied includes the effect of adding ginger (0%(X0), 2,5% (X1), 5% (X2), 7,5% (X3), and 10%(X4)) on the sensory quality of tilapia powder broth which includes aspects of shape, color, texture, aroma, and taste. Primary data is statistically analyzed using variance analysis (ANAVA) and continued with Duncan Test if Fhitung ≥ Ftable. While secondary data is obtained from relevant literature. The results of the study stated that there is no significant influence on the quality of shape, color, texture, and taste (Fhitung ≤ Ftable) but has a significant effect on the quality of aroma (Fhitung ≥ Ftable). The best value of the aroma quality of tilapia powder broth in X3 and X4 treatment with an average value of 4,53% and 4.85% with less fishy aroma quality.
INOVASI PRODUK PISANG MENJADI BERBAGAI JENIS PRODUK DI NAGARI PANTI SELATAN KECAMATAN PANTI KABUPATEN PASAMAN Anni Faridah; Sari Mustika; Rahadian Zainul; Ezi Anggraini; Durain Parmanoan
Journal of Community Service Vol 6 No 2 (2024): JCS, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i2.261

Abstract

Kecamatan Panti, Nagari Panti Selatan, memiliki produksi pisang terbesar di Kabupaten Pasaman. Jumlah produksi pisang di daerah ini pada saat panen raya cukup besar, sehingga terjadi kelebihan produksi. Produksi pisang lebih besar daripada permintaan. Kondisi ini menyebabkan produksi pisang berlebihan karena masyarakat hanya menganggap pisang sebagai pisang untuk dijual dan tidak dikonsumsi secara signifikan. Selain itu, harga pisang sangat berubah-ubah dan cenderung rendah. Kegiatan pengabdian ini mempunyai tujuan untuk meningkatkan pengetahuan dan keterampilan pedagang kecil di nagari Panti Selatan, Kecamatan Panti, Kabupaten Pasaman sebagai mitra dengan memanfaatkan potensi daerah yang ada tetapi belum termanfaatkan secara optimal yaitu pisang menjadi produk yang bervariasi, seperti dodol pisang, nugget pisang, keripik pisang, dan stik pisang.
The Effect of Mulberry Fruit Juice Substitution on Nata Sensory Quality Mauly Izzati Nabila; Sari Mustika; Anni Faridah; Rahmi Holinesti
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i1.29307

Abstract

Mulberry plants are generally used for their leaves as silkworm feed, while their fruits are rarely used. In fact, mulberry fruit has the potential as a functional food because of its antioxidant content and high economic value. One form of processing is making nata to add variety. This study aims to determine the effect of mulberry juice substitution at concentrations of 0% (X0), 25% (X1), 50% (X2), and 75% (X3) on the sensory quality of nata including color, aroma, texture, and taste. The method used was a pure experiment with a completely randomized design (CRD), involving 50 panelists. Data were analyzed using ANOVA and Duncan's test. The results showed that 50% mulberry juice substitution (X2) significantly increased the nata color score by 2.99, and produced a slightly chewy texture with a score of 2.28 which was still preferred by panelists. Aroma and taste did not show significant differences. Based on the overall results, treatment X2 (50%) was the best treatment in producing nata with the most preferred sensory quality.
Trust in Tourism and Travel Decision-Making: A Systematic Review of Consumer Behavior Perspectives Darmawi Darmawi; Anni faridah; Yuliana Yuliana; Kasmita Kasmita
Brilliant International Journal Of Management And Tourism Vol. 6 No. 2 (2026): Brilliant International Journal Of Management And Tourism
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v6i2.7053

Abstract

This study systematically reviews the role of trust in tourism and travel decision-making from a consumer behavior perspective. Although studies on trust in tourism have increased, the relationship between trust, perceived risk, satisfaction, and loyalty remains fragmented and lacks conceptual integration. Using a Systematic Literature Review (SLR) approach with the PRISMA framework, this study identified and synthesized relevant articles from Scopus, Web of Science, and ScienceDirect published between 2015 and 2025. The selected studies were analyzed through descriptive and thematic analysis to examine the development, determinants, and implications of trust in tourism contexts. The findings show that trust has evolved into a multidimensional concept consisting of cognitive, affective, social, and digital (e-trust) dimensions. Trust plays an important role in reducing perceived risk and strongly influences tourists’ decision-making, satisfaction, and loyalty. Key determinants of trust include service quality, destination reputation, information credibility, online reviews, and system security. However, the literature still lacks integrative frameworks and relies heavily on fragmented empirical approaches. This study offers a holistic understanding of trust and highlights research gaps, especially regarding the integration of offline and digital tourism contexts, while emphasizing the need for more comprehensive trust models in tourism.
Rekomendasi Kebijakan untuk Pengelolaan Sampah Kota Padang Berbasis Pengelolaan Komunal dan Terintegrasi Durain Parmanoan; Aldri Frinaldi; Anni Faridah; Erianjoni Erianjoni; Indang Dewata; Nasfryzal Carlo; Fajar Agung Mulia; Kuntum Khoiro Ummatin; Izzati Winda Murti; Dwi Annisa Fithry
Jurnal Pembangunan Nagari Vol 11 No 1 (2026)
Publisher : Badan Penelitian and Pengembangan (Balitbang), Padang, West Sumatra, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30559/jpn.v6i11.532

Abstract

Waste management in Padang City is currently facing a critical phase with the Air Dingin Landfill predicted to reach full capacity in 2026 and having a worrying Environmental Risk Index (IRL). This problem is exacerbated by a large fiscal shortfall, where the regional budget allocation is far less than the ideal requirement of IDR 133 billion per year. This study aims to evaluate the effectiveness of waste policies and formulate a communal-based integrated management strategy as a sustainable solution. The research method uses a qualitative approach through literature studies, a review of Regional Regulation Number 21 of 2012 and flagship government programs such as “Padang Bagoro” and “Padang Mamilah”, as well as secondary data analysis of waste management data (SIPSN). The results of the analysis indicate a functional gap between seasonal social participation and low sorting behavior at source, as well as weak law enforcement due to limited supervisory personnel. This study recommends policy restructuring through a communal-scale management approach (RT-RW) that maximizes communal management and integration with the sub-district Waste Management Institution (LPS) and industrial sector to reduce the logistical burden and extend the technical life of the landfill.
Integrasi Sosial-Budaya Komunitas Tionghoa di Kota Padang: Studi tentang Adaptasi Lokal dan Perpaduan Budaya dengan Masyarakat Minangkabau Ovilly Agnesia; Elida Elida; Anni Faridah; Kasmita Kasmita
Journal of Moral and Civic Education Vol 10 No 1 (2026): Journal of Moral and Civic Education
Publisher : Jurusan Ilmu Sosial Politik Fakultas Ilmu Sosial Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/88514121012026948

Abstract

The Chinese community represents one of the ethnic groups with a long-standing history of socio-cultural interaction with the Minangkabau society in Padang City. This study aims to examine the process of socio-cultural integration of the Chinese community within the Minangkabau society, particularly in relation to local adaptation and cultural assimilation in everyday social life. This research employs a descriptive qualitative approach. Data were collected through participant observation and in-depth interviews with key informants, including the Secretary General of HTT Central Padang, local Minangkabau community members, and individuals from the Chinese community. In addition, document analysis of relevant historical and cultural records was conducted to support the findings. The results indicate that the Chinese community in Padang City has undergone a strong process of cultural localization through intensive interaction with the Minangkabau society. Cultural assimilation is reflected in the use of local language in daily communication, intermarriage practices, and adaptation to local social and cultural norms. One notable form of integration is observed in wedding ceremonies, where the Chinese community accommodates the provision of halal food as a form of respect for Minangkabau cultural values. Despite these adaptations, the Chinese community continues to preserve its cultural identity amid contemporary socio-cultural dynamics. The findings suggest that socio-cultural integration between the Chinese community and the Minangkabau society in Padang occurs harmoniously through processes of adaptation, tolerance, and mutual respect, ultimately enriching local cultural diversity.
Analisa Kualitas Selai dengan Penggunaan Sari Buah Sijentik (Bacceura Polyneura) Nuzula Rahma Putri; Ranggi Rahimul Insan; Anni Faridah; Ezi Anggraini
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 1 (2025): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i1.4698

Abstract

Fruit jam is a type of preserved food made mainly from fruit, aimed at extending shelf life. It consists of 45% fruit juice and 55% sugar, with a total soluble solid content of at least 65%. Sijentik (Baccaurea polyneura) is an exotic tropical fruit from Lima Puluh Kota region in West Sumatra, which is not well-known and is underutilized by the local community. This research aims to maximize the utilization of this fruit to enhance its economic value and add variety to the types of jam available in the market. The study analyzes the effect of using sijentik fruit juice on the quality of fruit jam (color, aroma, texture, and taste) using a pure experimental method by conducting three (3) trials with four (4) different treatments. The data type is primary data sourced from 30 semi-trained panelists who filled out the organoleptic test format. The technique used is analysis of variance (ANOVA) to analyze the organoleptic test data. The results of this study indicate that there is a significant effect in several categories of sensory tests from the use of sijentik fruit juice on the quality of the jam. There is a significant effect in several categories of sensory tests, namely color, texture, and taste. However, there is no significant effect for aroma.
Pengaruh Penggunaan Cairan yang Berbeda terhadap Kualitas Organoleptik Mochi Syifa Chairani; Anni Faridah; Rahmi Holinesti; Riski Gusri Utami
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 3 (2025): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i3.5485

Abstract

Mochi-based food products are increasingly popular in Indonesia due to their chewy texture and distinctive sweet taste, making them a popular snack among various groups. As consumer interest in mochi increases, innovation in the production process is crucial, particularly in the selection of liquid ingredients as one of the main components. The use of different liquids has the potential to affect the organoleptic characteristics of mochi, such as color, aroma, texture, and taste, thereby increasing the product's appeal and selling value. This study aims to analyze the effect of the type of liquid used on the organoleptic quality of mochi. The study was conducted using a quantitative approach through an experimental method using a one-factor completely randomized design (CRD) with three replications. The study sample consisted of 30 untrained panelists selected through a total sampling technique from among students of the Culinary Arts Study Program, Padang State University. The four types of liquids used for treatment were water, soy milk, coconut milk, and coconut water. Assessment was carried out using an organoleptic test with a 7-point hedonic scale, covering five aspects: color, aroma, texture, taste, and overall acceptability. Data were analyzed using a one-way ANOVA test to determine the significance of differences between treatments. The results showed that mochi with coconut water scored the highest in color (5.88), texture (6.39), flavor (6.07), and overall acceptability (5.88), while the highest aroma was obtained from mochi with soy milk (6.50). Although statistical results showed no significant difference between treatments (p > 0.05), mochi with coconut water was subjectively preferred by panelists. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to improve mochi sensory. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to enhance the sensory qualities of mochi.
Pengaruh Substitusi Wortel Parut Terhadap Sifat Sensori Dan Kesukaan Muffin Puteri Violeta Tartusi; Anni Faridah; Rahmi Holinesti; Ezi Anggraini
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 3 (2025): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i3.5492

Abstract

This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with a completely randomized design (CRD) and four treatments (0%, 10%, 20%, and 30% grated carrot substitution) with three replications. Sensory quality tests and hedonic tests were conducted with untrained panelists, and data were analyzed using one-way ANOVA. The results showed that muffins with 20% grated carrot substitution had the best scores in terms of shape and aroma, while 30% substitution produced the best color, texture, and taste in the sensory quality test. The hedonic test showed that 20% substitution was most preferred for shape and color, while 30% substitution was preferred for aroma, texture, and taste. Furthermore, the addition of grated carrots to muffins not only improves the organoleptic quality but also provides additional beneficial nutritional content, such as vitamin A and fiber. This study concluded that the addition of grated carrots can improve the overall quality of muffins and recommends using a 30% substitution for optimal results, as it can enhance the aroma, taste, and texture that consumers prefer without reducing the overall quality of the muffins.
Co-Authors Ahadul Putra Aldri Frinaldi Asmar Yulastri Darmawi Darmawi Durain Parmanoan elida elida Erianjoni Erianjoni Ezi Anggraini Fajar Agung Mulia Fithry, Dwi Annisa Fitri Yasih Indang Dewata Izzati Winda Murti Kasmita Kasmita Mauly Izzati Nabila Nasfryzal Carlo Nurul Afdillah Yusyaf Nuzula Rahma Putri Ovilly Agnesia Puteri Violeta Tartusi Rahadian Zainul Rahmi Holinesti Ranggi Rahimul Insan Riski Gusri Utami Riski Gusri Utami Sari Mustika Syifa Chairani Ummatin, Kuntum Khoiro Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Yuliana Yuliana