Article Per Year (5 Year)
p-Index From 2020 - 2025
11.704
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 Scientech Research and Development Ensiklopedia Research and Community Service Review Jurnal Research Ilmu Pertanian Jurnal Sains dan Teknologi Pangan
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 : 147 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 147 Documents
Search

 1   2   3   4   5 
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS ROTI TAWAR Yuliandari, Vebi; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.703 KB)

Abstract

Purple sweet potato flour as a food ingredient has not been optimally used in the diversification of food processing, while the purple sweet potato flour can be an alternative to replace some of the flour as the main ingredient of bread This study aimed to analyze the effect of substitution of purple sweet potato flour as much as 5 %, 10% and 15% of the wheat flour used for external quality and internal quality as well as hedonic on bread. The research is a pure experiment with completely randomized design method using three times replication with 30 panelists. The results showed that the purple sweet potato flour substitution effect on the external quality (volume, rectangular shape and form neat) and internal quality (soft texture and smooth texture) which is generally the best value found in the treatment of 5% (X1) and the effect on the quality internal (pore color, aroma of purple sweet potato and taste of purple sweet potato) are generally the best value found in the treatment of 15% (X3), but had no effect on the quality of the external (skin color) and internal quality (aroma yeast). In the hedonic test (favorite) the panelists preferred the substitution of 5% (X1) than the other treatments.Keywords: substitution, purple sweet potato flour, white bread quality
PENGARUH SUBSTITUSI SUSU KEDELAI TERHADAP KUALITAS KUE LAPIS MALAYSIA Qisthi, Puti Mizani; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (854.03 KB)

Abstract

This research was motivated by the utilization of soy milk as much as 25%, 50% and 75% in the processing layer cake of malaysia. This type of research used the methode of random design complete with three repetitions. The data used were primary data sourced from 30 semi-trained panelists by proposed the organoleptic test format to see quality of the volume, shape, colour, aroma, texture and taste. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed there was significant influence to the quality of layer cake of malaysia that is on the quality of flavor soy milk. The quality of the volume expands, forms arectangle 8x1x6 cm, neatly shape, same shape, pink color, soft green color, soft yellow color, vanila aroma, soft texture and sweet taste wasn’t affect the quality of the layer cake of malaysia. The best present on the percentage of used of the soy milk 25%.Key word : Soy Milk, Layer Cake of Malaysia, Quality.
PENGARUH SUBSTITUSI TEPUNG UBI JALAR Yuliandari, Vebi; Ruaida, Ruaida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.703 KB)

Abstract

Purple sweet potato flour as a food ingredient has not been optimally used in the diversification of food processing, while the purple sweet potato flour can be an alternative to replace some of the flour as the main ingredient of bread This study aimed to analyze the effect of substitution of purple sweet potato flour as much as 5 %, 10% and 15% of the wheat flour used for external quality and internal quality as well as hedonic on bread. The research is a pure experiment with completely randomized design method using three times replication with 30 panelists. The results showed that the purple sweet potato flour substitution effect on the external quality (volume, rectangular shape and form neat) and internal quality (soft texture and smooth texture) which is generally the best value found in the treatment of 5% (X1) and the effect on the quality internal (pore color, aroma of purple sweet potato and taste of purple sweet potato) are generally the best value found in the treatment of 15% (X3), but had no effect on the quality of the external (skin color) and internal quality (aroma yeast). In the hedonic test (favorite) the panelists preferred the substitution of 5% (X1) than the other treatments.Keywords: substitution, purple sweet potato flour, white bread quality
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIR Nur’asila, Nur’asila; Faridah, Anni; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1028.052 KB)

Abstract

iPENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS NUGGET AYAM RAS PETELUR AFKIRNur’asila1, Anni Faridah2, Rahmi Holinesti2Program Studi Pendidikan Kesejahteraan KeluargaFPP Universitas Negeri PadangEmail: nurasila911@gmail.comAbstrakPenelitian ini dilatar belakangi oleh pemanfaatan rumput laut coklat. Rumput laut coklat saat ini masih menjadi sampah disepanjang pinggir pantai Nirwana. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ekstrak rumput laut coklat sebanyak 5ml, 10ml,dan 15ml, terhadap kualitas nugget ayam ras dari segi bentuk, warna, aroma, tekstur dan rasa. Jenis penelitian ini adalah eksperimen murni (true eksperimen) dengan metode acak rangkap. Jenis data yaitu data primer yang bersumber dari 30 orang panelis dengan mengisi format uji organoleptik terhadap sampel. Data dianalisis dengan Analisis Varian jika Fhitung > Ftabel dilanjutkan uji Duncan. Hasil penelitian menunjukkan bahwa jumlah penggunaan ekstrak rumput laut coklat berpengaruh terhadap kualitas warna dalam kream kecoklatan dan warna luar kuning keemasan, aroma rumput laut coklat, dan tekstur kenyal. Skor pencapain tertinggi secara keseluruhan yaitu bentuk stik 3,74 (15 ml), bentuk (rapi) 3,53 (10 ml), bentuk (seragam) 3,62 (5 ml), warna dalam(kream kecoklatan) 3,71 (15 ml), warna luar(kuning keemasan) 3,59 (15 ml), aroma (harum) 3,82 (5 ml), tekstur (kenyal) 3,83 (15 ml), dan rasa (gurih) 3,88 (10 ml). Hasil kualitas nugget ekstrak rumput laut coklat terbaik adalah 15 ml.Kata Kunci : Ekstrak rumput laut coklat, Nugget ayam ras petelur afkir, Kualitas.AbstractThis research is based on the utilization of sargassum sp. Sargassum sp is still a waste a long the edge of Nirwana beach. This study aims to analyze the effect of substitution of sargassum sp extract as much as 5 ml, 10 ml, and 15 ml, to the quality of jelly candy in terms of shape, color, smell, texture and taste. This research type is true experiment with double random method. Types of data are primary data sourced from 30 panelists by filling the organoleptic test format to the sample. The data were analyzed by Variant Analysis if Fcount > Ftable and was continued by Duncan test. The results show that the amount of sargassum sp extract use affects the quality of the clear brown color, the smell of sargassum sp, and chewy texture. Overall, the highest scores are shape (rectangle) 3.74 (15ml), shape (tidy) 3,53 (10 ml), shape (match) 3.62 (5 ml), color (browned cream ) 3.71 (15 ml), color (yellow golden ) 3.59 (15 ml), smell 3,82 (5 ml), Texture (chewy) 3.83 (15 ml), and flavor (tasteful) 3.88 (10 ml). The best quality result of sargassum sp extract is 40%.Keywords: Sargassum sp, nugget chiken ras afkir, Quality.
SUBSTITUTION ON A DAY AGE OF RIPE BANANA TO QUALITY STEAMED SPONGE CAKE Sari, Wenggi Sartika; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (974.053 KB)

Abstract

This study aimed to analyze the effect of substitution on a day age of ripe bananas as much as 15%, 20% and 25% of the wheat flour that used to quality volume (expands), shape (spherical and chapped 3 parts on the surface and form a neat), color (white), texture (soft texture and smooth texture porous pores), aroma (a day age of ripe bananas), aroma (vanilla), and taste (sweet and taste of a day age of ripe bananas). The research is a pure experiment with completely randomized design method using three repetitions by 5 panelists. The results showed that Fcount > Ftable so that the substitution of a day age of ripe bananas to the quality of steamed sponge effect on the quality of it shape (spherical and chapped 3 parts on the surface), color (white), texture (soft), and aromas (ripe bananas a day), but not effect on the quality of the volume (expands), shape (neat), texture (fine pores), aroma (vanilla), taste (sweet) and taste (a day age of ripe bananas) and highest value contained in the substitution of 15% (X1).Keywords: A Day Age of Ripe Bananas, Steamed Sponge, Quality, Substitution1Prodi
PENGARUH PENAMBAHAN KECOMBRANG TERHADAP KUALITAS BAKSO IKAN LELE SELAMA PENYIMPANAN Zulni, Pelsi Zakia; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (942.982 KB)

Abstract

The background of this study because of the lack of utilization of kecombrang asn a natural preservative for the manufacture of catfish meatball, in fact kecombrang it contains compounds an antimicrobial and antioxidants. This study aimed to analyze the effect of kecombrang as much as 0%, 2%, 3%, 4% and 5% of the quality of shape, color, aroma, texture and taste the catfish meatballs for storage. This study belongs to the kind of pure experiment with completely randomized design method. The date used are primary data. that has been obtained is then tabulated in the tables and analysis of variance (ANAVA), if different from the real continued by Duncan. The result show that there is a difference of influence for storage on the quality of the shape, color, aroma, texture and the catfish meatballs with the addition of kecombrang. Based on the organoleptik is known to the quality of the best is the addition of kecombrang 2%, while for as long as the storage of the best is the addition of kecombrang 5%.Keywords: Kecombrang, preservatives, catfish meatball, quality, storage.
PENGARUH PENAMBAHAN EKSTRAK JAHE TERHADAP KUALITAS ES KRIM DADIAH Astuti, Sri Puji; Faridah, Anni; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.654 KB)

Abstract

This research was motivated by the utilization of gingger extract which cansubstract of acid and a less favorable flavour at dadiah does not liked by somepeoples. The aims of this research was to analyzed the influence of added of thegingger extract as much as 3%, 6%, and 9% from the milk in used to the qualityof color, aroma, taste and texture. This type of research was a true experimentconducted in April-may 2017 and located in the culinary workshop HomeEconomic, Faculty of Tourism and Hospitality, State University of Padang.Instrument used was organoleptic test with level test, hedonic test and examinehypotheses used statistics ANAVA and if there was different, continued withDuncan Test. The result of research showed that there was a real influence inadded of gingger extract as much as 3%, 6%, and 9% to the quality of aroma andtaste from dadiah ice cream, while for the quality of the color, texture andhedonic test there was not a real difference influence. The best results based onthe organoleptic test are found in 3%.Keywords: Extract Gingger, Ice Cream, Quality
PENGARUH SUBSTITUSI TEPUNG UBI JALAR ORANGE TERHADAP (Ipomoea batatas) KUALITAS PUTU AYU YENI, WIWIK INDRA; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aimed to analiyze the different effect of orange sweet potato flour which composition are 0%; 15%; 25%; 35% to the quality of shape, colour, flavor, texture and taste of putu ayu. The kind of the reseach was experimental using complete random design with one factor which the amount of orange sweet potato flour 0%; 15%; 25%; and 35% with 3 times experimental repeatedly, done in the Tata Boga Depatement  Home Economic Faculty of Engineering Padang State University Workshop in the month of October 2013. The hypothesis showed that there was an effect to the substution of orange sweet potato flour which 0%; 15%; 25%; and 35% to the putu ayu quality. The test levels substitution orange sweet potato flour shows the best quality in terms of shape located at 0% (X0) without the addition of orange sweet potato flour with exact form category, in term of colour located at 35% (X­3) with beige brown category, in term of flavour located at 35% (X3) with essence orange sweet potato flour category, in term of  texture it is located at 0% (X0) with soft category, interm of the taste orange sweet potato flour located at 35% (X3) with a dominan orange sweet potato flour taste category, in term of sweetness taste is located at 35% (X3) with a sweet taste category. The best quality located at (X3) which the orange sweet potato flour is 35%. Keyword: orange sweet potato flour, putu ayu quality
ANALISIS KUALITAS SALA TERI Fitri, Annisa Eka; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.71 KB)

Abstract

This research was aimed to analyze the effect of used 0 g, 20 g, 40 g, 60 g and 80 g anchovies toward the quality of shape, color, aroma, texture and taste of the anchovies fish ball. This research was an experiment research which used completely randomized design method. This research was conducted on August in a workshop Culinary Art Department of IKK, FPP, UNP. The independent variable was anchovies and the dependent variable was the quality of anchovies fish ball. The type of data was primary data sourced from 30 panelists who fill the organoleptic format to sample. Analysis of Varian was used to analyze the data if Fcount> Ftable then continued by Duncan test. The results showed that the amount of used teri affected the quality of color, anchovies aroma, and flavor. While in shape, it had no significant effect toward the fragrant aroma and texture of anchovies. The highest score is the shapes (round) 3,19 (60 gr), form (one kind) 2.98 (60 gr), outside color (golden yellow) 3,08 (20 gr), inside color (yellow) 3,17 (20 gr), aroma (anchovies) 3.44 (80 gr), aroma (fragrant) 3.07 (80 gr), outside texture (crunchy) 2.98 (60 gr), inside texture (hollow) 2.78 (60 gr), and the quality of taste (savory) 3.22 (80 gr). The best results of anchovies fish ball quality was 60 grams.Key word : Fish Ball, Anvhovies, Quality, Analysis
PENGARUH PENAMBAHAN WORTEL DAN RUMPUT LAUT TERHADAP KUALITAS NUGGET TEMPE FIRDAUS, FIRDAUS; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.222 KB)

Abstract

The purpose of the study is to analyze the effect of the addition of carrot and seaweed as much as 25%, 50%, 75% and 100% of the amount of material used to quality tempe nuggets (shape, color, aroma, texture, and flavor). Type of research is true experimental with completely randomized design method. The object of research is tempe nuggets with the addition of carrots and seaweed were: 0%, 25%, 50%, 75% and 100%. The data used are primary data obtained directly from the 30 panelists who gave the answer of organoleptic test format. The data has been obtained and tabulated in tables and performed Variant Analysis (ANAVA), if different followed by Duncan test. The results showed significant effect on the quality of the same form, star shape, the color of the inside, the texture elasticity, hardness and hedonic texture, aroma tempeh, carrots and hedonic aroma, not unpleasant taste and savory flavor. Statistical test results showed a sub indicator of skin color, hedonic color, fragrant aroma and hedonic taste fried tempe nuggets Ha rejected stating there was no significant effect of the addition of carrots and seaweed on the quality of tempe nuggets.Keywords: Tempe Nugget, Carrot, Seaweed
Co-Authors ADAWIYAH, RABIYATUN 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 DIAN LESTARI Dikki Zulfikar Dinda, Viola Karina Dini Faisal Dzikrillah, Athiffa Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Erik Kurniawan, Erik Ezi Anggraini Fadillaturahmah, Fadillaturahmah Fahmi, Fithrah Iqlimia Faisal, Dini Farqidah, Anni Fatria, Sevly Riri Febri Ananda Fikkra, Kaffaka Likka Firdaus Firdaus Fitri Yasih Fitri, Annisa Eka Fitri, Ilsa Fitriadi Fitriadi Fitriani, Nurjannah 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 Khairani, Ulva Kholizah, Winda Kimara, Yolla Fiscilia Kurnia, Nina Laela Jatmiko, Fadhilah Rizki Lailasari, Noviana Lestari, Ninda Tiara Liana, Rozi Ayu Lindra, Maifo Lise Asnur Lucy Fridayati Luthfia Sari Martines, Silvia Mega Wahyuni Meliyanti, Nur Anggi Melly, Melly Melpita, Monica Rivany Mentari, Berhias Meri Rahmadani Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Muharani, Arfiona Mustika, Sari mutiara, Dahlia Najmi, Annisa Nani Lestari Nathania, Dinda Olyvia Ningrum, Wulan Salwa Ningsih, Tuti Ayu 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 Pupe Selvia Deni Putri, Eneke Suwandi Putri, Irma Leilani Eka Putri, Yolanda Qisthi, Puti Mizani Rahma, Azizah Septia Rahmi, Zulfiandra Ramadani, Desi 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 Sartika, Ikramina Shafira, Ersa Siregar, Juliana Sirtin, Pramita Siska Komala Sari Siti Rahayu sri puji astuti Sukiyaki, Lamtiur Ester Susanti, Hafifah Mardiah Syajida, Jihan Syarief, Wirnelis Syarif, Winerlis Tanti, Yelvis - Tuty Anggraini Vero, Veronica Amelia Putri Defi Vici Syahril Chairani 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