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

 3   4   5   6   7 
PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS CUPCAKE Sari, Nita Arlan; 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

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

Abstract

This research wasaimed toanalyze the effectsubstitution oftaro flouras much15%, 30% and45% of thewheat flourusedforexternalquality(volume, colorandsymmetricalround shape) andinternalquality(texture soft, fragrantscentandsweet taste) oncupcake.The research was atrueexperimentwithcompletely randomized designmethodusing threerepetitionswith30panelists. The results showedthat thesubstitutioneffect on the qualityof taroflourvolume, symmetricalroundshape, texturesoft, fragrantscentandsweet flavorthat wasgenerallythe best valuethere wasin treatment15% (X1) and theeffect on the qualityof colorthatthere wasthe best valuein thetreatment of45% (X3). Keywords: Taro flour substitution, cupcake quality
PENGARUH SUBSTITUSI UBI JALAR UNGU TERHADAP KUALITAS CHIFFON CAKE FITRIADI, FITRIADI; Ruaida, Ruaida; 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

The use of purple sweet potato in food processing is an attempt to diversify the food, one of them is in the processing of chiffon cake. One of the hallmarks of purple sweet potato is high in carbohydrates, have the nutrients needed by the body, has a distinctive color. With use purple sweet potato in chiffon cake in the preparation can improve the external quality (volume, color, and shape) and internal quality (texture,aroma, and flavor) and hedonic on chiffon cake. This study aimed to analyze the effect of different composition of purple sweet potato as much as 10%, 20%, and 30%, of the external quality, internal and hedonic chiffon cake. The type of research is experimental using a completely randomized design with three replications, with 30 panelists. The results of the hypothesis test shows that there is an influence on the level of the commission of the third. Expands the volume level in test of quality, high volume, symmetrical spherical shape, texture soft, delicate porous texture better that the substitution of 10%. Test quality levels better color substitution is at 20%. Level of test quality purple sweet potato aroma, sweetness, flavor purple sweet potato is better at 30%substitution. The quality of the hedonic test is better at 10% substitution . Keywords : Quality Chiffon Cake, Sweet Potato purple.
1 PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS PILUS Liana, Rozi Ayu; 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 (253.083 KB)

Abstract

This research was motivated by the price of an expensive cheese, the limited processing of tofu pulp among the public then cheese can be substituted with the utilization of factory waste know namely dried tofu pulp among. So with the utilization of pulp among know at pilus cheese, people was expected to like the tofu pilus know it. The purpose of this research of tofu pulp among much as 10%, 15% and 25% in the processing to see quality of the shapes, color, aroma, texture and taste. This type of research used the methode of random design complete with three repetitions. Analyze data used ANAVA, if Fcount > Ftable then continued with Duncan test. The results showed that there was a significant effect on substitution on the quality of the aroma of tofu pulp, while for the quality of the shape, color, taste, and texture of hedonic test there was no significant difference in effect because Fh <Ft. The results of data analysis of quality of shape (round pointed long end), white color quality, fragrant aroma quality, crisp texture quality, taste quality. Keywords: Tofu Flour Meat, Pilus, Quality
PENGARUH PENGGUNAAN BUAH NANGKA TERHADAP KUALITAS ES KRIM SUSU KEDELAI Islamy, Fadhla Nur; 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 (479.109 KB)

Abstract

This research was motivated by the lack of utilization of soy milk in variety of foodsbecause it has a less favorable flavour, whereas soy milk has high nutritional contentand can be processed into variaty of foods, such as ice cream. The purpose of thisstudy was to analyze the effect of the used of jackfruit as much as 50 gr, 100 gr and150 gr to the quality of color, aroma, texture and taste of soy milk ice cream. Thetype of research was purely experimental with a completely randomized designmethod. The data used were primary data sourced from 30 semi-trained panelists byproposed the organoleptic test format. Analyze data used ANAVA, if Fcount > Ftablethen continued with Duncan test. The result of this research showed that there was asignificant influence from the used of jackfruit to the quality of soy milk ice cream,and the used of fruit jackfruit as much as 150 gr has the best quality soy milk icecream, included: color (white-yellow), aroma (jackfruit),texture (smooth), texture(not crystallized), taste (sweet) and taste (jackfruit).Keywords: Soy Milk, Jackfruit Fruit, Ice Cream, Quality
ANALISIS KUALITAS PUDING DENGAN PENGGUNAAN EKSTRAK WORTEL SEBAGAI PEWARNA ALAMI Fahmi, Fithrah Iqlimia; Fridayati, Lucy; 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 (1017.458 KB)

Abstract

This research was designed to analize the quality of the pudding made from carrot extract of 0% (X1), 25% (X2), 50% (X 3), 75% (X4) and 100% (X5) viewed from color, flavor, texture, and taste. This was a real experimental research which applied complete random design method and was done in three repetitions. To conduct the research, 5 experts were involved. Based on the result of the organoleptic test on the five treatments given, it was revealed that the quality of the color (orange) was in adequate category in which the highest score achieved was 3,87 on the use of 100% carrot extract. The quality of the flavor (carrot) was in adequate category in which the highest score gotten was 3,93 on the use of 100% carrot extract. The quality of the texture (soft) was in adequate category in which the highest score achieved was 3,00 on the use of 0% and 25% carrot extract. The quality of the taste (carrot) was in adequate category in which the highest score achieved was 3,80 on the use of 100% carrot extract and the taste of sweet was in adequate category in which the highest score achieved was 3,33 on the use of 25% carrot extract.Keywords : carrot extract, natural colorants, pudding, quality
PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KUALITAS BOLU KUKUS ANGGRAINI, MELISA; Syarif, Winerlis; 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

The kind of the reseach was experimental using complete random design with one factor which the amount of pumpkin flour with composition  0%; 15%; 25%; and 35%. The hypothesis showed that there was an effect to the substution of flour pumpkin to the steam cake quality. Substitution of 0% showed volume are very chapped, round shape, very neat, not yellow color, texture is very soft, very fine porous, not flavour pumpkin, sweet and not feel pumpkin, as well as the level of very like. Substitution of 15% showed volume are chapped, slightly rounded, neat, slightly yellow color, soft texture, fine porous, slightly flavour pumpkin, sweet, slightly feel pumpkin, and as wellas the level of like. Substitution of 25% showed volume are rather chap, slightly rounded, slightnly neat, yellow color, texture is rather soft, slightly porous smooth, very flavor pumpkin, sweet, feels pumpkin, and the level of preference. Substitution of 35% showe volume are rather chap, slightly rounded, neat, very yellow color, slightly soft, less porous smooth, very flavorful pumpkin, very sweet, very feels pumpkin and the level of preference rather like. The description above shows the showed the better is substitution 15% .Keywords: substitution, pumpkin flour, steam cake, oganoleptic
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KAKI NAGA IKAN PATIN Sirtin, Pramita; 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 (747.331 KB)

Abstract

This research was aims to analyze the effect of processing techniques of the quality catfish drum stick in terms of shape, colour, texture, aroma, and flavour. This type of research is pure experiment (true experimental) using the method of complete random design with three repetition. The type of the data used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already obtained later is tabulated in the form of tables and the analysis Variant (ANAVA). If different test followed by Duncan. The results showed significant effect on the quality the same of the shape catfish drum stick. Results of the indicator oval shape, shipshape, colour of the yellow gold, elastic texture, fragrant aroma and tasteful flavour was no significant effect of the catfish drum stick quality with the different processing techniques.Keywords : Drum Stick, Catfish, Quality.
Pengaruh Penambahan Bawang Putih Terhadap Kualitas Telur Asin Kurnia, Nina; 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 (280.204 KB)

Abstract

Improved quality of salted egg conducted by creating a new variant, one of which with the addition of garlic. This research aims to analyze the effect of the addition of garlic as much as 0%, 15%, 30% and 45% of the quality colour, aroma, texture, and taste the salty eggs. Type of research is true experimental with completely randomized design method. Variables used are variable X (garlic) and the variable Y (quality of salted eggs). The data used was obtained directly from 30 semi trained panelists. Data analyzed by using ANAVA, if different real continued with Test Duncan. The results showed there is the influence of the addition of garlic to the quality of the scent is not fishy, garlic aroma, taste salty, savory taste, aroma and taste of the hedonic. There is no real influence on quality of the color orange, white eggs on a chewy texture, granulated texture in egg yolk, hedonic color and texture of salted egg hedonic. The quality of salted eggs best use garlic as much as 45% (X3).Keywords: Garlic, Quality of Organoleptic, Salted Eggs.
PENGARUH PENGGUNAAN SARI JAMBU BIJI TERHADAP KUALITAS ES KRIM Indriany, Della Suci; Yulastri, Asmar; 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 (357.241 KB)

Abstract

This research was created by the utilization of guava processing that have not varies. This researceh was aimed to examine the benefits of giving guava fruit extract which includes 15%; 30% and 45% on the quality of the ice cream’s color, aroma, flavor, and texture. This research was a true experiment by involving completely randomized single-factor method, that was giving guava fruit extract at the rate of (0%; 15%; 30% and 45%) for three repititions. It used primary data from collecting the information from 30 panelists. Then, the data were presented in an ANOVA table, analysis of variance (ANOVA). If there was significant difference, it should be revealed by Duncan test. The result of the research showed that there were a siginifact influence between 0%; 15%; 30% and 45% for the ice crem quality on its pink color, the aroma and creamy texture although it still have a rich flavor with a sweet-tart taste. Based on data percentage analysis, to make guava ice cream with good color, good smell, and good quality is giving 45% guava extract. Thus, it is suggested to give 45% guava extract of the milk used to make good ice cream.Kata kunci: Guava Extract, Ice Cream, Quality
HUBUNGAN PENGETAHUAN GIZI DENGAN KONSUMSI KFC MAHASISWA PENDIDIKAN TATA BOGA UNIVERSITAS NEGERI PADANG Lindra, Maifo; Fridayati, Lucy; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1172.446 KB)

Abstract

This study was aimed to describe nutrition a knowledge and KFC consumption and analyze the relation between nutrition a knowledge with KFC consumption Students Culinary Education UNP. This study was a correlational, with a population in this research was 151 people, and all of them sample. The data were collection techniques for nutrition a knowledge by using a questionnaire enclosed in the form multiple choise as well as KFC consumption by using open questionnaire in the form essays. The results showed the nutrition a knowledge of students included in either category is good (54.97%). At KFC consumption variables known that the types of products most in demand is the fried chicken (27.5%) with frequencies belonging to the low level (1-2 time a week) (81.5%), and is often consumed on special days (14.5%). The location is eating visited Basko Grandmall (35%). The reason students consuming KFC because of good (23.6%). Correlation test results showed that there is a positive and significant relation between nutrition a knowledge with KFC consumption by thitung 7.036 at the level 0.000 Sig. Contributions nutrition a knowledge on KFC consumption students culinary education UNP is 24,9%.Keyword: Nutrition Knowledge, KFC Consumption
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