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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

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PENGARUH KADAR GULA TERHADAP KUALITAS SELAI DAUN BINAHONG Anggraini, Rinella; 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

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Abstract

This research wasconstituted by utilization of the leaves of binahong in food processing is still lacking. Leaves binahong have good properties for the body. The research purpose to analyze effect of sugar content as much as 62,5%, 75% and 87,5 to the quality of jam in terms of color, aroma, texture and taste. The type of this study was pure experiments (true experiment), using a completely randomized single-factor design method. Data in used areprimer data obtained from 30 semi-trained panelists who provide answers from the questionnaire (organoleptic test format). The obtained data has been tabulated and variant analysis (ANAVA) is performed. If different proceed with Duncan test. The results showed that there was an effect of 87,5% sugar treatment for the color of dark green color, the aroma was quite fragrant cinnamon and quite typical of binahong leaf, the texture is quite smooth and quite easy to be applied and the quality of sweet taste and quite typical of binahong leaf.Keywords: Sugar Level, Binahong Leaves, Jam, Quality.
PENGARUH SUBTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS PUTU AYU Wahyuni, Mega; 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

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Abstract

Utilization of red dragon fruit extract in food processed is still small. Dragon fruit skin has high nutritional value. The purpose of this research is to analyze the effect of substitution of red dragon fruit extract as much as 35%, 50% and 65% to the quality of putu ayu which include volume, shape, color, aroma, texture and taste. This type of research is purely experimental using a completely randomized design method. Types of data used are primary data sourced from 30 semi-trained panelists who provide answers to the questionnaire (organoleptic test format). The data that have been obtained then tabulated in the form of tables and conducted analysis of variants (ANAVA). If there is a significant different Duncan test is done. The results showed there is a real effect on the color quality. While the quality of volume, rectangular jagged shapes in the middle, a neat shape, same shape, aroma, smooth texture and soft and sweet and savory taste there is no significant effect difference. It can be concluded that the best percentage is in substitution of red dragon fruit skin extract as much as 65%.Key word : red dragon fruit extract, Putu Ayu, Quality
PENGARUH SUBSTITUSI KULIT SEMANGKA TERHADAP KUALITAS ES KRIM Pertiwi, Rahmi; 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

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Abstract

The background of this study was the lack of utilization of watermelon peel onvariation of foods because it was considered not beneficial, so it became unuseblewaste, whereas watermelon peel has nutritional content and was a potential source ofpectin that can prevent ice cream quickly melted. The purpose of this research was toanalyzed substitution effect of watermelon peel as much as 10%, 15% and 20% tothe quality of color, aroma, texture and taste of ice cream. This type of research waspurely experimental with a completely randomized design method. The data usedwere primary data sourced from 30 semi-trained panelists by proposed theorganoleptic test format. Analyzed of data using ANAVA, if Fcount> Ftable thencontinued with Duncan test. The result of the research showed that there was asignificant influence of watermelon peel substitution on ice cream quality as much as20% produced the best quality, covering aroma (watermelon peel), texture (smooth),texture (not crystalized) and texture (not easy to melted).Keywords: Watermelon peel, Ice Cream, 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

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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 SUBSTITUSI TEPUNG PISANG KEPOK TERHADAP KUALITAS COOKIES Rangkuti, Nurhamidah; Yuliana, Yuliana; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to analyze the effect of substitution of banana flour kepokas much as 15%, 30% and 45% of the wheat flour used to the quality of brownishyellow color, uniform shape, form a neat, crescent-shaped, fragrant aroma ofbanana kepok, brittle texture, sweetness , and the banana flavor kepok. Theresearch is a pure experiment with completely randomized design method usingthree repetitions with 30 panelists. The results showed that the substitution ofbanana flour kepok effect on the quality of brownish yellow color, forms a neat,crescent shape, fragrant aroma of banana kepok, crumbly texture and taste ofbanana kepok that in general there is good value in treatment 45% (X3) than theother treatmentsKeywords: influence, banana flour substitution kepok, quality cookies
Makanan Adat pada Acara Manjapuik Marapulai di Desa Bayur Kecamatan Tanjung Raya Maninjau Yorian, Jeni Silvi; Elida, Elida; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purposes of the research are to describe : the series of events, varieties of traditional food, the tools used to serve the traditional food in Manjapuik Marapulai in bayur village of tanjung raya maninjau. regency and to analyze the representative meaning of each traditional food served in Manjapuik Marapulai in bayur village of tanjung raya maninjau Regency. It is a qualitative research. The data are collected through snowball sampling technique. The informants are Bundo Kaduang, Ninik Mamak, and some middle-aged female inhabitants in the area. The datas are taken through observation, Interview and documentation. The data analyses are data reduction, data presentation and data conclusion. The resultof the study are as follows. 1) the series of events in Manjapuik Marapulai :a) preparation - cooking the traditional food, the arrangement of jamba gadang, the food arrangement for Manjapuik Marapulai b) the events of Manjapuik Marapulai; Baarak to Marapulai's house, jamba gadang presenting, pepatah petitih, makan basamo, baarak, basandiang. 2) Traditional food in Manjapuik Marapulai : rice, kalio daging, galami , cake, gulai cubadak kicuah, pangek. 3) The tools to serve the food in Manjapuik Marapulai: talam and dulang, carano and its cloth cover, ceper plate, aleh talam, samba plate, cambung. 4) The representive meaning behind the traditional food in Manjapuik Marapulai in Bayur Village of Tanjung Raya Maninjau Regency. The food arrangements in Manjapuik Marapulai reflects the bride's family reputation since the marapulai family will evaluate its jamba gadang content unwittingly. it is an imprortant part of manjapuik marapulai ritual as a requisition of the whole process in Manjapuik Marapulai.Keywords: Manjapuik Marapulai, Traditional food
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS BOLU GULUNG Anggraini, Dessy; Syarif, Wirnelis; 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

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Abstract

This research was motivated by the use of red beans in the community isstill small. This study was aimed to analyze the effect of substitution of red beanflour as much as 15%, 30%, 45% of the amount of flour used to the quality ofshape, color, aroma, flavor, and texture of the roll cake. Type of research waspure experiment (true experiment) by the method of completely randomized designwith three replications and the number of panellists 30 people. The results showedthat F count> F table so that substitution of red bean flour on the quality of aneffect on the quality of fresh rolls neat shape and form circular, yellow, fragrantflavor, sweetness and flavor of red beans, creamy texture, but has no effect on thequality of the uniform shape of the sponge the rolls and the best value found onthe substitution of 15% (X1).Keywords: Red Bean Flour, Roll Cake, Quality.
PENGARUH KADAR GULA TERHADAP KUALITAS PERMEN JELI BELIMBING WULUH Merta, Cindy Rahayu; 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

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Abstract

This research was based on the lack of wuluh star fruit utilization, whereas wuluh star fruit has good nutritional value for health. This study aimed to analyzed the effect of sugar content as much as 450 gr, 500 gr, 550 gr and 600 gr to the quality of shape X4 (600 gr), color X4 (600 gr), smell X4 (600 gr), texture X1 (450 gr) and flavor X4 (600 gr) on candy wuluh star fruit. Types of pure experimental research with complete randomized design methods of three repetitions. The research variables included the independent variable (X) that wasthe influence of sugar. The dependent variable (Y) was the quality (shape, color, smell, texture and flavor) candy wuluh star fruit. The data that have been obtained was tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. Based on the results of the study showed that overall the best value was in the influence of sugar content as much as 600 gr (X4).Keywords: Sugar, Candy Jelly, Wuluh Star fruit, Quality
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KERUPUK SALA LAUAK Melly, Melly; 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

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Abstract

This study is based on the lack of saltwater consumption in innovating food, whereas many salted fish have nutritional content including protein, energy, and calcium. This study aims to analyze the effect of processing techniques on color quality, aroma, taste, and texture on cracker Sala Lauak. This research is experiment using quantitative approach, object in this research is cracker Sala Lauak by using different processing technique. Technique of collecting data using questionnaires and then crackers sala side dish on top of 30 panelists then in analysis using Duncan test. The result of this research is the influence of the dough which is directly fried, dried oven then fried and dried with the sun then fried to the form of Sala Lauak cracker produced, has the effect of dough which is directly fried, oven dried and then dried with the sun then fried on the color of cracker Sala Lauak which is produced, there is the influence of dough that is directly fried, oven dried and then fried and dried with the sun and then fried to the aroma of Sala Lauak crackers produced, there is the influence of the dough directly fried, oven dried and then dried with the sun then fried to taste crackers Sala Lauak which resulted there is the influence of dough that directly fried, oven dried and then fried and dried with the sun and then fried to the texture of crackers Sala Lauak produced.
SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS COOKIES Lestari, Nani; Syarif, Wirnelis; 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

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Abstract

One of an effort to reduce dependence on wheat flour in making cookies were utilizing one of the local products that can be processed is the tuber of taro as a potential source of carbohydrates which is quite high. The purpose of this study was to analyze the effect of substitution of taro flour as much as 15%, 30% and 45% of the flour used to form quality (uniform shape and the shape of the flower), brownish yellow color, smells(the fragrance and taro smells), taste (taroand sweet taste), and texture (brittleand porous texture) on cookies. The research is a pure experiment completely randomized design method using three repetitions and 30 samples. The results showed that F count > F table so that substitution of the quality of taro flour cookies effect on the quality of the form (uniform shape and form of flowers), brownish yellow color, smells (the fragrance andtaro smells), taste (sweetness and taro taste), and texture (crumbly and porous texture).Keywords: influence, substitution of taro flour, cookies quality
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