Article Per Year (5 Year)
p-Index From 2021 - 2026
11.561
P-Index
This Author published in this journals
All Journal E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Food Technology Jurnal Teknologi Pertanian Andalas Ensiklopedia Education Review Indonesian Journal of Halal Research Pelita Eksakta Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Sains Boga AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Food Engineering Journal of Scientech Research and Development YASIN: Jurnal Pendidikan dan Sosial Budaya Ensiklopedia Research and Community Service Review Jurnal Research Ilmu Pertanian Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Rahmi Holinesti
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 157 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 157 Documents
Search

 9   10   11   12   13 
The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles Agustianingsih, Vira; Holinesti, Rahmi; Faridah, Anni; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12788

Abstract

The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.
The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies Lestari, Dian; Gusnita, Wiwik; Holinesti, Rahmi; Insan, Ranggi Rahimul
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16541

Abstract

This research is motivated by Cookies are small foods with a dense and crunchy texture that are made by baking or in the oven and last more than one month (Rahma Wati, 2013:26). There are various types of cookies in Indonesia, one of which is cat’s tongue cookies. Cat tongue cookies come from the Netherlands, in dutch these cookies are usually called “KATTE TONG”. Therefore, in this research the author used jicama flour as a partial substitute for wheat flour in making cat’s tongue cookies. This research aims to analyze the effect of 15%, 30%, 45% substitution of jicama flour on the quality of the shape, color, aroma, texture, and taste of the cat’s tongue cookies produced. This type of research is a pure  ecperiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out, if it was significantly different, it was continued with the Duncan test.
The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam Kholizah, Winda; Holinesti, Rahmi; Gusnita, Wiwik; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.11034

Abstract

This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count > F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC. 
Quality Cookies Kastengel Cornstarch Substitution Azizah, Nurul; Holinesti, Rahmi; Gusnita, Wiwik; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12945

Abstract

This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If Fcoun > Ftable, it was continued with the Duncan test. The results of this research show that there is a significant effect of corn flour substitution of 20%, 40% and 60% which is significant for the quality of color, texture and taste, while for the quality of shape and aroma it has no effect. The results of data analysis obtained the highest overall achievement score, namely rectangular shape quality 4.00 (rectangle), uniform shape quality 3,78 (fairly uniform), neat shape quality 4.00 (uniform). Color quality 3,89 (quality yellow), aroma quality 3,78 (quality cheese-flavored), crumbly texture 3,67 (quite brittle), savory taste 3,89 (quite savory) and corn taste 2.78 (lacking taste corn). The results of the best quality test for kastengel cookies with corn flourr substitution were in treatment X3 with 60% corn flour substitution.
Analysis Of Drums Stick Spent Layer Hens With The Addition Of Cmc (Carboxymethyl Cellulose) As A Thickening Ingredient Meliyanti, Nur Anggi; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.1389

Abstract

Spent layer hens are that no longer productive for laying eggs, Some processed restructure meats are from the drums stick layer hens. So it is necessary to add food ingredients that can improve the texture of drums stick, namely Carboxymethyl Cellulose (CMC). T products of spent layer hens by analyzing the effect of adding CMC as much as 0.5%, 1% and 1.5% on the quality of chicken dragon legs from organoleptic. This research was conducted in October – November 2022 at the Tata Boga workshop, Department of Family Welfare Sciences, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research is a pure experiment using the complete randomized design method (RAL) consisting of 4 treatments and 3 repetitions, to analyze the quality of the drums stick through organoleptic tests involving 3 expert panelists. The data obtained are then tabulated and continued with statistical analysis (ANAVA), if Fhitung ≥ Ftabel it will be continued with the Duncan test. The results showed that CMC enhancers affect shape, texture and taste while in other indicators they have no effect in terms of color and aroma. The best research results of Carboxymethyl Cellulose (CMC) were found in the X1 treatment. The highest achievement score overall was neat shape 3.78 (0.5%), uniform shape 3.89 (0.5%), golden yellow color 3.67 (0.5%), aroma 3.89 (0.5%), chewy texture 3.78 (0.5%), and savory taste 4.00 (0.5%). The addition of CMC has a significant influence between 0.5%,1% and 1.5% on the quality of drums stick, namely the quality of chewy texture and the distinctive taste of dragon legs. The results of the quality test of drums stick with the addition of the best CMC, namely in the X₁ treatment with the addition of CMC as much as 0.5.
Analysis Of The Use Of White Sweet Potato Flour On The Quality Of Pineapple Shafira, Ersa; Gusnita, Wiwik; Holinesti, Rahmi; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.11001

Abstract

Nastar is a semicircular round pastry with a diameter of 2 cm, made from a dough of wheat flour, butter, and eggs with pineapple jam filling. White sweet potatoes are more directed to the development of flour and starch because the color of the flour produced is more like wheat germ, and brightly colored sweet potatoes tend to have better starch levels. So that white sweet potato flour can be used in making nastar. This study aims to analyze the effect of using white sweet potato flour as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture and taste of pineapple produced. This type of research is a pure experiment with the Complete Randomized Design method. The data used were primary data obtained directly from 3 expert panelists by filling in the organoleptic test format on the quality of pineapple with the influence of the use of white sweet potato flour. The data obtained is then tabulated in tabular form and carried out Variance Analysis (ANAVA), if Fh>Ft then continued with the Duncan Test. The results showed that there was a significant influence of the use of 15%, 30%, and 45% white sweet potato flour on the quality of color (golden yellow at the top and brownish yellow at the bottom), aroma (fragrant), and nastar taste (sweet taste and distinctive taste of sweet potatoes). The best result of the pineapple quality test with the use of white sweet potato flour is 15%.
Analysis Of The Quality Of Rejected Layer Chicken Meatballs With The Addition Of Seaweed As A Bottle Ingredient Azhary, Indry; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.474

Abstract

Eucheuma Cottonii type seaweed has good properties as a thickening agent because it has the ability to form a gel, so it can be used as an alternative natural additive in the manufacture of rejected layer chicken meatballs. This study aimed to analyze the quality of rejected layer chicken meatballs with the addition of seaweed as a thickening agent as much as 0%, 15%, 30% and 45% in organoleptic tests on shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method with three repetitions. The data collection technique was carried out by giving research questionnaires to 3 expert panelists who were lecturers of Catering at the State University of Padang. Data were analyzed using ANOVA, if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the shape and texture of the rejected layer meatballs produced from the addition of seaweed. The more seaweed used, the more chewy the texture of the meatballs will be. The results of the quality test of laying hens that were rejected with the addition of seaweed were the best in the fourth treatment (X3) with the addition of 45% seaweed. Keywords: Rejected layer chicken, Meatballs, Seaweed, Quality
The Quality Of Rendang Lokan Is Produced From The Use Of Wet And Dry Spices Ramadani, Desi; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.310

Abstract

This research is motivated by the already well-known rendang lokan to various foreign countries with various flavors and various typical spices from Indonesia. Rendang lokan is a lokan that is processed by kneading or cooking on low heat, the lokan used is a medium-sized lokan and is still fresh, so that in the process of processing rendang lokan is not easily crushed when cooked dry. The purpose of this study was to analyze the quality of rendang lokan with wet and dry spices and fern leaves as a supporting material, in terms of color, aroma, texture, and taste of rendang lokan. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) by teaching two treatments (X1, X2) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists with a significant level of 5% (= 0.05). The results showed that there was no significant effect on the quality of rendang lokan using both wet and dry spices. With the meaning of the word people outside West Sumatra can use dry spices to process rendang lokan with a distinctive taste of Minang cuisine. From the statement, it can be concluded that the indicators of the quality of color, aroma, texture, and taste Ho are accepted because t count < t table. 
The Effect of Kepok Banana Flour Subtitution on the Quality of Chocochips Cookies Santri, Ranny; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.364

Abstract

This study aims to analyze the quality of chocochips cookies produced from substitution of banana kepok flour as much as 15%, 30%, and 45% which includes shape, color, aroma, texture and taste. This type of research is a true experiment using the Completely Randomized Design (CRD) method and carried out with 4 treatments and 3 repetitions. This research was carried out in October-November 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The object of this research is chocochips cookies with the replacement of wheat flour with banana kepok flour as much as 15%, 30%, and 45% on the quality of chocochips cookies. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of chocochips cookies with banana kepok flour. Data analysis used Analysis of Variance (ANOVA). If there is a significant effect, the Duncan test will be carried out. The results showed that the substitution of banana kepok flour had no significant effect on the quality of the shape, color, aroma, and taste of chocochips cookies with banana kepok flour. Meanwhile, a significant influence is found on the quality of the texture of the chocochips cookies with banana kepok flour. The results of the quality test of the best kepok banana flour chocochips cookies were in treatment (X1) with 15% kepok banana flour substitution. 
The Effect Of Adding Cmc (Carboxymethyl Cellulose) To The Quality Of Purpel Sweet Potato Jam Risandi, Lara; Holinesti, Rahmi; Faridah, Anni; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.8878

Abstract

Purple sweet potato (Ipomoea batatas L. Poir) is a vine that contains lots of anthocyanins and fiber, very beneficial for human health. Jam is a food product with a gel consistency so that the formation of gel in jam is highly desirable. The obstacle in making purple sweet potato jam is that the gel formation is not strong enough. So it is necessary to add food ingredients to form a gel, namely Carboxymethyl Cellulose (CMC). The addition of CMC aims to determine the effect of adding CMC on the quality of purple sweet potato jam with the effect of adding CMC of 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam from organoleptic tests. This research was conducted in January - February 2023 at tata boga workshop, Department of Family Welfare, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research was a pure experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. To analyze the quality of the purple sweet potato jam, it was carried out through an organoleptic test involving 3 expert panelists. The data obtained is then tabulated and followed by statistical analysis (ANOVA), if Fcount ≥ Ftable then it will be continued with Duncan's test. The results showed that the addition of CMC had an effect on texture being soft and easy to spread, while the other indicators had no effect in terms of color, aroma and taste. The best research results of Carboxymethyl Cellulose (CMC) were found in treatment X4. The overall highest achievement score was color 3.67 (2%), aroma 3.89 (0%), soft texture 4.00 (2%), texture easily smeared 4.00 (2%), sweet taste 3.89 (2%) and purple sweet potato flavor 3.67 (2%). the addition of CMC had a significant effect between 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam, namely the quality of the soft texture and the texture easily smeared with purple sweet potato jam. The best quality test results for purple sweet potato jam with the addition of CMC were in treatment X2 with the addition of 2% CMC. 
Co-Authors Achyar, Afifatul ADAWIYAH, RABIYATUN Adriani, Cici Adrina, Yetti Agustianingsih, Vira Ahadul Putra Akhyar, Febriyana Andini, Resti Andriyani, Lusi Anggraini, Dessy Anggraini, Ezi ANGGRAINI, MELISA Anggraini, Rinella Anni Faridah Anni Faridah Anni, Faridah Annisa Munawarah Anwar, Noviana Aprillia, Eka Ardilla, Tri Aslim, Fauzyah Asmar Yulastri Atifah, Yusni Ayni, Resti Aswatul Azhary, Indry Aztia Rima Annisa Cici Andriani Daimon Syukri Delima, Sisilha Dezi Handayani DIAN LESTARI Dikki Zulfikar Dina Sukma Dinda, Viola Karina Dini Faisal Dwi Hilda Putri Dzikrillah, Athiffa Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Erik Kurniawan, Erik Ezi Anggraini Fadillaturahmah, Fadillaturahmah Fahmi, Fithrah Iqlimia Faisal, Dini Faradilla, Hilza Mussi Farqidah, Anni Fatria, Sevly Riri Febri Ananda Fikkra, Kaffaka Likka Firdaus Firdaus Fitri Yasih Fitri, Annisa Eka Fitri, Ilsa Fitriadi Fitriadi Fitriani, Nurjannah Fronica, Imelda Gusnita, Elmia Gusnita, Wiwik Gusri, Serina Gustina, Lia Harahap, Nurhasanah Hazzarah, Fanessha Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Indriani, Ika Indriany, Della Suci Insan, Ranggi Rahimul Insani, Ranggi Rahimul Islamy, Fadhla Nur Isnaini Isnaini Janusuri, Fisma Juliana Siregar Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Kholizah, Winda Kimara, Yolla Fiscilia Kurnia, Nina Laela Jatmiko, Fadhilah Rizki Lailasari, Noviana Lestari, Ninda Tiara Liana, Rozi Ayu Linda Advinda Lindra, Maifo Lise Asnur Lucy Fridayati Luthfia Sari Martines, Silvia Mauly Izzati Nabila Mega Wahyuni Meliyanti, Nur Anggi Melly, Melly Melpita, Monica Rivany Mentari, Berhias Meri Rahmadani Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Moralita Chatri Muharani, Arfiona Mukhlis Mukhlis Mustika, AnniSari Mustika, Sari mutiara, Dahlia Nabilah, Rezi Najmi, Annisa Nani Lestari Nathania, Dinda Olyvia Ningrum, Wulan Salwa Ningsih, Tuti Ayu Nopalyu, Berliana Putri Nur Izzati, Ira Putri Nur’asila, Nur’asila Nurhayani Nurhayani NURUL AZIZAH Octaliandra, Selly Oktania, Sherly Oktariani, Elza Oktavia, Putri Darma pasaribu pasaribu Pasaribu, Pasaribu Pertiwi, Rahmi Pilifayo, Helga Ayunda Prananta, Alvina Restu Pratama Putra, Wahyu Pulungan, Dzaky Hilmy Pupe Selvia Deni Putri, Eneke Suwandi Putri, Farhani Amini Putri, Irma Leilani Eka Putri, Yolanda Qisthi, Puti Mizani Rahma, Azizah Septia Rahmi, Zulfiandra Ramadani, Desi Ramadhan Amra, Gilang Ramadhan, Anugerah Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Ranggi Rahimul Insan Rangkuti, Nurhamidah Reynaldy, Reynaldy Risandi, Lara Riski Gusri Utami Rizkhi, Fiqi Mutiara Rizky Azizah Ruaida Ruaida Safitri, Elsa Nur Safitri, Febri Santi, Titen Darlis Santri, Ranny Sari Mustika Sari, Fauziah Novita Sari, Mimi Komala Sari, Nita Arlan Sari, Revita Putna Sari, Wenggi Sartika Sari, Yolanda Intan Sartika, Ikramina Selviani, Rahma Shafira, Ersa Siregar, Juliana Sirtin, Pramita Siska Komala Sari Siti Rahayu sri puji astuti Sukiyaki, Lamtiur Ester Susanti, Hafifah Mardiah Syajida, Jihan Syarif, Winerlis Tanti, Yelvis - Tuty Anggraini Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Violita Violita Viozani, Ramadhanti Wahyuni, Sukma windi afriyenti Wirnelis Syarief Wirnelis Syarif Wirnwlis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YENI, WIWIK INDRA Yorian, Jeni Silvi Yuliana Yuliana Yuliana Yuliana Yuliandari, Vebi Yulianti, Siska Yunianti, Badriyah Maulidya Yusniwati Yusniwati Yusniwati Yusuf, Liswarty Zahara, Putri Farisa Zarli, Savira Nurfadilah Zuhri, Rezmia Zulni, Pelsi Zakia