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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 Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) 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 Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP KUALITAS ES KRIM Kurniawan, Erik; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 6, No 2 (2014): Periode Juni 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The use of purple sweet potato in food processing is an attempt to diversify the food, one of which is in the processing of ice cream. This study aimed to analyze the effect of different composition of purple sweet potato as much as 15%, 20%, and 25%, the quality of the ice cream. This research was an experiment using a completely randomized design with three replications by 30 panelis. The results of the hypothesis test showed influence on the level of the commission of the third. The quality level of the test was a better color on the addition of 25%, better flavor, namely the addition of 15%, better texture, namely the addition of 15% and a better sense that the addition of 15%. Hedonic test quality better color namely the addition of 25%, better flavor is the addition of 15%, better texture, namely the addition of 15% and a better sense that the addition of 15%. Keywords : Quality Ice cream, Sweet Potato purple.
PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS PERMEN JELI Zuhri, Rezmia; 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 utilization of sargassum sp. Sargassumsp is still a wastealong the edge of Nirwana beach. This study aimed to analyze the effect of substitution ofsargassumsp extract as much as 20%, 30%, and 40% to the quality of jellycandy in terms ofshape, color, smell, texture and taste. This research type was true experiment with doublerandom method. Types of data were primary data sourced from 30 panelists by filling theorganoleptic test format to the sample. The data were analyzed by Variant Analysis ifFcount>Ftableandwas continued by Duncan test. The results showedthat the amount ofbrown seaweed extract use affected the quality of the clear brown color, the smell of brownseaweed, and chewy texture. Overall,the highest scores were shape (rectangle) 3.62 (30%),shape (tidy) 3,59 (40%), shape (match) 3.64 (30% and 40%), color (brownish nodes ) 3.78(40%), color (white) 3.12 (20%, 30% and 40%), smell (sugar) 3,50 (20%), smell (brownseaweed) 1,81 (40 %), Texture (chewy) 3.58 (40%), and flavor (sweet) 3.31 (20%). The bestquality result of brown seaweed extract was 40%.Keywords: Sargassumsp, Jelly Candy, Quality.
PENGARUH SUBSTITUSI TEPUNG UBI JALAR TERHADAP KUALITAS SUS KERING Oktariani, Elza; Elida, Elida; 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 utilization of local raw materials such as orange sweet potato flour in the processing of dry sus. Sweet potato orange was used to reduce dependence on flour. The purpose of this study was to analyze the effect of substitution of orange sweet potato flour as much as 20%, 40% and 60% on external quality (volume, shape and color), and internal quality (smell, texture and taste). The type of this research was pure experiments (true experiment) with randomized data design method used was primary data sourced from 5 expert panelists by proposing the organoleptic test format. Analyze data using ANAVA, if Fcount> Ftable then proceed with Duncan test. The results showed that there were significant effects on external quality (volume, shape and color) and internal (aroma, crisp texture and taste, except hollow texture).Keywords: Orange Sweet Potato Flour, Dry Sus, Quality
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS PUTU AYU Sukiyaki, Lamtiur Ester; Gusnita, Wiwik; 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 use of purple sweet potato flour is not optimalyet, either on the diversification of food processing, while the purple sweet potato flour can be an alternative to replace part of the flour as the main ingredient of putu ayu. This study aimed to analyze the influence of flour substitution purple sweet potato as much as 20%, 40%, 60% of the quality form the best results X1 (20%), the volume of the best results X1 (20%), the color best results X3 (60%), aroma X3 best results (60%), taste the best results X3 (60%), X1 texture best results (20%) on putu ayu. This type of research is experimental method completely randomized design using three repetitions. The instrument used was a questionnaire which is then analyzed by the organoleptic test by testing levels and using a Likert scale, and to test the hypothesis using statistical ANOVA followed by Duncan test. Based on the results of the study showed that overall the best value contained in the purple sweet potato flour substitution as much as 20% (X1).Keywords: Substitution, Purple Sweet Potato Flour, Putu Ayu, Quality1Prodi Pendidikan
PENGARUH PENGGUNAAN EMBACANG TERHADAP KUALITAS DODOL Sari, Mimi Komala; Yusuf, Liswarty; 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 aimed to analyze the effect of using 650 grams, 750 grams, 850 grams and 1000 grams of embacang toward the dodol quality generated in term of the brown color, embacang smell, distinctive flavor embacang, sweetness, chewy and smooth texture of dodol that is generated. This research was an experiment using a completely randomized design, it used embacang with different numbers of 650 grams, 750 grams, 850 grams and 1000 grams with 3 times repetition or experiment that was conducted in culinary workshops of KK FT UNP in November 2014. Panels is a student majoring in Home Economic Department wich consist of 30 people. The independent variable was the use of 650 grams, 750 grams, 850 grams and 1000 grams embacang. The dependent variable is the quality of dodol’s color (Y1), embacang smell (Y2), distinctive flavor embacang (Y3) sweetness (Y4), chewy (Y5) and smooth texture (Y6). The instrument used was a questionnaire that organoleptic through level test using a scale of 1-5 and to test hypotheses using statistical ANAVA with the manual method. If there is significant effect then it will be followed by Duncan test. The test results of organoleptic showed that there was significant effect of using embacang toward the quality smell of dodol, its smell, distinctive flavor embacang and chewy texture. That is generally found in the treatment X4 (1000 grams). So, it stated that there was a difference between the sample X0, X1, X2, X3, X4, but had no effect on the quality of color, sweet taste and smooth texture of dodol, so otherwise there was no significant difference between samples X0, X1, X2, X3, X4.Keywords: embacang, dodol, quality
ANALISIS KUALITAS KERUPUK KULIT UDANG Dinda, Viola Karina; 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 aims to analyze the influence of the quality of the use of shrimp skin as much as 55%, 70%, 85% and 100% of the quality cracker in terms of quality of form, color, aroma, texture, and taste. This type of research purely experiments (true experimental) using the method of complete random design of one factor, namely the use of shrimp skin three times iteration. The type of the data being used is the primary and secondary data sourced from 30 panelists who gave the answer of question form (format organoleptic). The data already acquired later in the tabulated in the form of tables and done the analysis Variant (ANAVA). If different real continued with test Duncan. Results of the research showed there were significant effects on quality of skin shrimp crackers on the quality of the color beige brownish and savory. While the quality of the form (uniform and neat), scent and texture of crunchy had no effect on quality of skin cracker shrimp. Best is present on the percentage of use of shrimp skin as much as 100%.Keywords: Shrimp Skin, Crackers, Quality
FAKTOR-FAKTOR YANG MEMPENGARUHI IBU RUMAH TANGGA MENGGUNAKAN BAHAN TAMBAHAN PANGAN (BTP) SINTETIS Oktavia, Putri Darma; 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

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Abstract

This research was aimed to describe factors which was affecting housewives to use synthetic food additives in terms of the internal factor were knowledge and external factor socialization media. This was a descriptive research, the population was housewives at Jati, Padang, West Sumatera which was 2.762 people and Base on that population was 97 housewives were choosen responden. Technique of data collecting was done by using a questionnaire based on Gutman’s scale. Furthermore, the data was analyzed through descriptive analysis. The result of the research on the factors affected housewives for using the synthetic food additives showed that internal factors such as knowledge of housewives about synthetic food additives was low which was 84 people with the percentage 86.6%. External factor of media sosialization affected housewives for using synthetic food additives was high which was 50 people with the percentage 51.55%.Keyword: synthetic food additives, Housewife
PENGARUH PENAMBAHAN EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS ES KRIM Fitri, Ilsa; 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 utilization of brown seaweed in food processingdoes not yet exist. Brown seaweed contains a high enough nutrient that is usefulfor thickening and stabilizer. This study aims to analyze the effect of the additionof chocolate seaweed extract as much as 5%; 10% and 15% of the quality of icecream in terms of color, smell, texture and flavor. The type of this study was pureexperiments using a complete randomized design method of one factor, namelythe addition of brown seaweed extract (0%, 5%, 10% and 15%) for threerepetitions. Types of data used are primary data sourced from 30 semi-trainedpanelists who provide answers to the questionnaire (organoleptic test format). Thedata that has been obtained is tabulated and analyzed by variant (ANAVA). Ifdifferent then proceed with Duncan's advanced test. The result of the researchshows that there is significant influence between 0%; 5%; 10% and 15% to thequality of chocolate seaweed ice. It can be concluded that the best percentage isfound in the addition of brown seaweed extract as much as 15% to the quality ofcolor, smell, texture and flavor.Keywords: Seaweed Extract Chocolate, Ice Cream, Quality.
PENGARUH PENGGUNAAN KULIT BUAH NAGA MERAH TERHADAP KUALITASKUE LAPIS TAPIOKA Ardilla, Tri; 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 aimed to analyze the effect of red dragon fruit rind use as much as 20%, 35%, and 50% on the quality of shape, color, smell, texture and flavor on tapioca layer cake. This type of research was pure experiment with complete randomized design method.This research was conducted on June in Workshop ofCulinary Art, IKK, FPP, UNP. The independent variable was the red dragon fruit rind and the dependent variable was the quality of the tapioca layer cake.Types of data were primary data sourced from 30 panelists by filling the organoleptic test format against the sample.Data were analyzed with Variant Analysis if Fcount>Ftable continued to Duncan test. The results showed that the amount of red dragon fruit use affected the color quality. While on the form, the smell of texture and taste had no real effect.Overall,the highest achievement scores were neat form 3.59 (50%), matched 3.59 (50%), pink 3.68 (50%), white 3.61 (35% san 50%), smell of dragon fruit rind 1.49 (50%), smell of coconut milk 3.58 (20%), soft texture 3.73 (50%), chewy texture 3.59 (50%), sweet taste 3.96 (35%) and savory taste 3.72 (50%). The best quality of tapioca cake was 50%.Keywords: Dragon fruit rind, Tapioca layer cake, and Quality
SUBSTITUSI LABU KUNING TERHADAP KUALITAS KUE MANGKOK Gustina, Lia; Elida, Elida; 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 pumpkin as much as 25% and 35% of material that used to the quality of cupcakes (volume, shape, color, aroma, texture, and flavor). The kind of this research is true experiments with a completely randomized design method as well as three repetitions with 4 panelists . The data has been obtained and tabulated in tables and performed Variant Analysis (ANOVA), if there are differences result it will be continued to the Duncan test. The results showed significant effect on the quality of the volume (expands), shape (bowl-shaped section with 3-4 split on the surface), color (light yellow), aroma (pumpkin) and flavors (pumpkin), but it does not affect the quality : texture (soft), texture (elasticity), texture (having large pores) and flavor (sweet) and the best value found on the substitution of 35% (X2).Keywords: Cupcakes, Yellow Pumpkin, substitution, Quality.
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 Febriwanti, Keflin 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 Mohd Zahari, Mohd Salehuddin 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 Risma Rahmatunisa Rizkhi, Fiqi Mutiara Rizky Azizah Rosel, Ruhul Fitri 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 Syarief, Wirnelis Syarif, Winerlis Tanti, Yelvis - Tuty Anggraini Velina Irawan 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