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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

Author-ID : 475125

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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PELATIHAN PENGOLAHAN ANEKA KUDAPAN SEBAGAI UPAYA PENINGKATAN EKONOMI KELUARGA DI NAGARI SUNGAI KUNYIT KECAMATAN SANGIR BALAI JANGGO KABUPATEN SOLOK SELATAN Wiwik Gusnita; Rahmi Holinesti; Ranggi Rahimul Insan; Kasmita Kasmita; Dikki Zulfikar
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 3 No 2 (2019)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mencarikan solusi dari permasalahan yang dihadapi oleh masyarakat khususnya ibu-ibu rumah tangga dalam menghasilkan aneka kudapan yang beranekaragam yang berbasis bahan pangan lokal. Wanita sebagai pengelola rumah tangga, haruslah mampu menggali potensi dan sumber daya keluarga yang ada. Jika sumber daya tersebut dapat dimanfaatkan dengan baik, niscaya akan sangat membantu dalam meningkatkan taraf kehidupan dan ekonomi keluarga. Berdasarkan hal tersebut, maka dipandang perlu untuk memberikan keterampilan boga untuk ibu rumah tangga, sehingga diharapkan dapat menambah pengetahuan dan keterampilan yang dapat digunakan untuk berwirausaha untuk meningkatkan ekonomi keluarga. Berdasarkan analisis masalah di atas, maka usulan model kegiatan adalah : Pelatihan peningkatan kreatifitas membuat aneka kudapan berbasis bahan pangan lokal, serta pendampingan teknis bagi ibu –ibu rumah tangga yang tergabung dalam PKK Sungai Kunyit Kecamatan Sangir Balai Janggo Kabupaten Solok Selatan, mulai dari perencanaan, pelaksanaan, sampai pengelolaan usaha. Metode yang dilakukan dalam kegiatan PKM yaitu : Memberikan beberapa alat, bahan pelatihan, serta modul materi pelatihan yang akan dilaksanakan; Penyajian materi sesuai dengan isi buku resep ditambah mengenai materi gizi makanan, hygine dan sanitasi, manajemen dapur, dan kewirausahaan terkait usaha yang akan dijalankan; serta Pelatihan pembuatan beberapa jenis aneka kudapan berbasis bahan pangan lokal. Target luaran kegiatan adalah : Peserta dapat meningkatkan pengetahuan dan keterampilan dalam menghasilkan aneka kudapan; Peserta mampu menata dan mengelola usaha mereka dengan baik dan berkelanjutan; terdapatnya aneka kudapan khas berbasis pangan lokal yang dapat dijadikan sebagai oleh-oleh bagi konsumen; serta dihasilkannya publikasinya ilmiah hasil PKM melalui jurnal nasional maupun media masa.Kata kunci: Kudapan, Pangan lokal, Ekonomi keluarga ABSTRACT This community service activity aims to give the good solutions which is faced by the community, especially housewives in producing a variety of snacks that are based on local potential resources. Women as household managers must be able to explore the potential and existing family resources. If these resources can be put to good use, it will undoubtedly be very helpful in improving the standard of living and family welfare. Related to this, it is important to provide skills to housewives, so that it is expected to be able to add knowledge and skills that can be used for entrepreneurship to improve the family welfare. Based on the analysis of the problem above, the proposed activity model is : Training to increase creativity in making various snacks based on potential local resources, as well as technical assistance for housewives who are members of housewife group in Sungai Kunyit. Starting from planning, implementation, and business management, by providing several tools, training materials, as well as modules that will be implemented; Presentation of material in accordance with the contents of the recipe book plus regarding food nutrition, hygiene and sanitation materials, kitchen management, and entrepreneurship related to the business to be run; and training on making several types of various snacks based on potential local resources. The target outcome activities are : Participants can increase their knowledge and skills in producing various snacks; able to organize and manage their business well and sustainably. For the team, to produce the scientific publication of this community service programme through journal or newspaper.Keywords: Snack, Potential local resources, Family welfare

PELATIHAN PEMBUATAN KEMASAN DAN LABEL PRODUK OLAHAN IKAN AIR TAWAR SEBAGAI POTENSI LOKAL UNTUK PENINGKATAN EKONOMI KELUARGA DI NAGARI ALAHAN PANJANG KECAMATAN LEMBAH GUMANTI KABUPATEN SOLOK Rahmi Holinesti; Wiwik Gusnita; Dikki Zulfikar; Ranggi Rahimul Insan
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.373-382.2021

Hasil perikanan air tawar yang terdapat di Nagari Alahan Panjang masih terbatas untuk pemenuhan kebutuhan makanan sehari-hari, yaitu lauk-pauk. Biasanya ikan tersebut digoreng, digulai, atau dipepes. Sehingga produksi ikan yang cukup banyak belum dapat dimanfaatkan sebagai suatu produk pangan yang dapat dijual untuk meningkatkan ekonomi keluarga, sekaligus meningkatkan nilai ekonomis ikan air tawar tersebut. Padahal, ikan-ikan tersebut memiliki potensi yang cukup tinggi untuk diolah menjadi berbagai produk pangan yang memiliki nilai ekonomis tinggi, seperti bakso, nugget, sosis, otak-otak, kaki naga, pempek, dan lain-lain. Kegiatan pelatihan pengolahan ikan air tawar menjadi produk-produk tersebut telah dilaksanakan pada tahun 2020. Oleh sebab itu, pada kegiatan pengabdian masyarakat tahun 2021 ini yang melibatkan ibu rumah tangga maupun remaja putri diberikan materi : Pelatihan Pembuatan Kemasan Dan Label Produk Olahan Ikan Air Tawar Sebagai Potensi Lokal Untuk Peningkatan Ekonomi Keluarga Di Nagari Alahan Panjang Kecamatan Lembah Gumanti Kabupaten Solok. Diharapkan setelah mengikuti pelatihan ini, produk yang mereka hasilkan dapat dikemas dengan baik dan menarik, menjadi salah satu produk unggulan daerah yang dapat dipasarkan baik lokal, regional, maupun nasional. Kata kunci: Alahan Panjang, ikan air tawar, olahan, kemasan, label ABSTRACT The freshwater fishery products found in Nagari Alahan Panjang are still limited to meeting daily food needs, namely side dishes. Usually, the fish is fried, stir-fried, or steam. So that the production of quite a lot of fish can not be used as a food product that can be sold to improve the family's economy while increasing the economic value of the freshwater fish. In fact, these fish have a high enough potential to be processed into various food products that have high economic value, such as meatballs, nuggets, sausages, otak-otak, Chicken drum stick, pempek, and others. The training activities for processing freshwater fish into these products have been carried out in 2020. Therefore, in this 2021 community service activity involving housewives and young women, the following materials are given: Training on Making Packaging and Labeling of Processed Freshwater Fish Products as Local Potential for Family Economic Improvement in Nagari Alahan Panjang, Lembah Gumanti District, Solok Regency. It is hoped that after participating in this training, the products they produce can be packaged well and attractively, becoming one of the regional superior products that can be marketed both locally, regionally, and nationally. Keywords: Alahan Panjang, freshwater fish, processed, packaging, label

Program Pengembangan Produk Unggulan Daerah Diversifikasi Produk Gelamai di Kanagarian Harau Kecamatan Harau Kabupaten Lima Puluh Kota Sumatera Barat Kasmita Kasmita; Wiwik Gusnita; Rahmi Holinesti; Dini Faisal; Lise Asnur; Pasaribu Pasaribu
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2 No 2 (2018)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

ABSTRAK: Kecamatan Harau merupakan salah satu kecamatan di Kabupaten Lima Puluh Kota dimana terdapat UMKM yang memproduksi makanan khas Gelamai. Saat ini gelamai hanya dijual dalam sajian konvensional dan pengemasan yang tidak representatif, sehingga belum memiliki nilai jual tinggi sebagai produk unggulan Sumatera Barat. Program Pengembangan Produk Ungulan Daerah ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra yakni tentang modifikasi produk Gelamai hingga pengemasan untuk industri skala kecil. Kegiatan ini secara khusus bertujuan untuk Peningkatan pengetahuan yang lebih baik tentang manfaat coklat sebagai antioksidan bagi tubuh dan dikombinasikan dengan gelamai sebagai makanan spesifik dan produk unggulan Sumatera Barat, mitra mampu mengolah gelamai dan coklat menjadi berbagai varian rasa yang memenuhi persyaratan kesehatan dan keamanan pangan sehingga layak untuk dipasarkan. Dengan demikian hasil olahan gelamai yang diproduksi memiliki nilai ekonomi yang lebih tinggi. Kegiatan ini dilaksanakan pada bulan Juni hingga bulan November 2018 di Jorong Lubuk Jantan, Nagari Harau, Kecamatan Harau melalui metode ceramah dan tanya jawab serta demonstrasi, latihan dan pemberian tugas dari instruktur kepada peserta pelatihan, dan bimbingan. Produk yang dihasilkan selanjutnya dilakukan uji organoleptik oleh panelis ahli untuk mengetahui kualitasnya dari segi bentuk, warna, aroma, tekstur, dan rasa. Kata kunci: Program Pengembangan Produk Unggulan Daerah, Diversifikasi, Gelamai, Coklat, Kualitas.

PELATIHAN PENGOLAHAN IKAN AIR TAWAR SEBAGAI POTENSI LOKAL UNTUK PENINGKATAN EKONOMI KELUARGA DI NAGARI ALAHAN PANJANG KECAMATAN LEMBAH GUMANTI KABUPATEN SOLOK Rahmi Holinesti; Kasmita Kasmita; Ranggi Rahimul Insan; Wiwik Gusnita; Dikki Zulfikar
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.32-40.2020

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mencarikan solusi dari permasalahan yang dihadapi oleh masyarakat khususnya para wanita dalam meningkatkan ekonomi keluarga, yaitu dengan cara membuat aneka olahan yang beranekaragam berbasis bahan pangan lokal (ikan air tawar). Hasil perikanan air tawar yang terdapat di Nagari Alahan Panjang masih terbatas untuk pemenuhan kebutuhan makanan sehari, yaitu lauk-pauk. Biasanya ikan tersebut digoreng, digulai, atau dipepes. Wanita sebagai pengelola rumah tangga, haruslah mampu menggali potensi dan sumber daya keluarga yang ada. Jika sumber daya tersebut dapat dimanfaatkan dengan baik, niscaya akan sangat membantu dalam meningkatkan taraf kehidupan dan ekonomi keluarga. Terkait dengan hal tersebut, maka dirasa perlu untuk memberikan keterampilan pengolahanikan air tawar kepada ibu rumah tangga, sehingga diharapkan dapat menambah pengetahuan dan keterampilan yang dapat digunakan untuk berwirausaha untuk meningkatkan ekonomi keluarga. Berdasarkan analisis masalah di atas, maka usulan model kegiatan adalah : Pelatihan peningkatan kreatifitas membuat aneka olahan berbasis bahan pangan lokal, serta pendampingan teknis bagi ibu –ibu rumah tangga yang tergabung dalam PKK ataupun tidak tergabung dalam PKK, serta remaja putri yang berada di Nagari Alahan Panjang, Kecamatan Lembah Gumanti, mulai dari perencanaan, pelaksanaan, sampai pengelolaan usaha. Metode yang dilakukan dalam kegiatan PKM yaitu : Memberikan beberapa alat, bahan pelatihan, serta modul materi pelatihan yang akan dilaksanakan; Penyajian materi sesuai dengan isi buku resep ditambah mengenai materi gizi makanan, hygine dan sanitasi, manajemen dapur, dan kewirausahaan terkait usaha yang akan dijalankan; serta Pelatihan pembuatan beberapa jenis aneka olahan berbasis bahan pangan lokal. Target luaran kegiatan adalah : Peserta dapat meningkatkan pengetahuan dan keterampilan dalam menghasilkan aneka olahan; Peserta mampu menata dan mengelola usaha mereka dengan baik dan berkelanjutan; terdapatnya aneka olahan khas berbasis pangan lokal yang dapat dijadikan sebagai oleh-oleh bagi konsumen; serta dihasilkannya publikasi ilmiah hasil PKM melalui jurnal nasional maupun media masa. Kata kunci : Ibu rumah tangga, remaja putri, pelatihan, olahan, ikan air tawar ABSTRACT This community service activity aims to find solutions to problems faced by the community, especially women in improving the family economy, namely by making various preparations based on local food ingredients. Because the freshwater fishery products found in Nagari Alahan Panjang are still limited to meeting daily food needs, namely side dishes. Usually the fish is fried, rolled, or dipepes. Women as household managers must be able to explore the potential and existing family resources. If these resources can be utilized properly, it will undoubtedly be very helpful in improving the standard of life and the family economy. In connection with this, it is necessary to provide food skills to housewives, so that it is hoped that it can increase knowledge and skills that can be used for entrepreneurship to improve the family economy. Based on the problem analysis above, the proposed activity model is: Training to increase creativity in making various local food-based preparations, as well as technical assistance for housewives who are members of the PKK or not part of the PKK, as well as young women who are in Nagari Alahan Panjang, Lembah Gumanti District, starting from planning, implementation, to business management. The methods used in PKM activities are: Providing several tools, training materials, and training material modules to be implemented; Presentation of material in accordance with the contents of the recipe book plus the material on food nutrition, hygiene and sanitation, kitchen management, and entrepreneurship related to the business to be run; as well as training in the manufacture of various types of local food based preparations. The output targets for the activity are: Participants can improve their knowledge and skills in producing various preparations; Participants are able to organize and manage their business properly and sustainably; there are various local food-based specialties that can be used as souvenirs for consumers; and producing scientific publications on PKM results through national journals and mass media. Keywords: Housewives, Young Women, Training, Processed, Fresh water Fish.

PELATIHAN PENGOLAHAN ANEKA KUDAPAN BERBAHAN BAKU PANGAN LOKAL (ALPUKAT) SEBAGAI UPAYA PENINGKATAN EKONOMI KELUARGA DI NAGARI PADANG LAWEH MALALO KECAMATAN BATIPUH SELATAN KABUPATEN TANAH DATAR Wiwik Gusnita; Rahmi Holinesti; Dikki Zulfikar; Kasmita Kasmita; Ranggi Rahimul Insan
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.1.102-109.2021

Pelatihan pengolahan aneka kudapan berbahan baku pangan lokal (Alpukat) merupakan suatu keagiatan pengabdian kepada masyarakat bertujuan untuk memberikan solusi dari permasalahan yang dihadapi oleh masyarakat khususnya ibu-ibu rumah tangga dalam menghasilkan aneka kudapan yang beranekaragam berbasis bahan pangan lokal. Seorang istri sebagai pengelola rumah tangga, haruslah mampu menggali potensi dan sumber daya yang ada. Jika sumber daya tersebut dapat dikelola dengan baik, maka akan sangat bermanfaat dalam mendongkarak taraf kehidupan dan ekonomi keluarga. Terkait dengan hal tersebut, maka dirasa perlu untuk memberikan keterampilan boga kepada ibu rumah tangga, sehingga diharapkan dapat menambah keterampilan yang dapat digunakan untuk berwirausaha. Berdasarkan analisis masalah di atas, maka usulan model kegiatan adalah: Pelatihan peningkatan kreatifitas membuat aneka kudapan berbasis bahan pangan lokal, serta pendampingan teknis bagi ibu –ibu rumah tangga yang tergabung dalam PKK Padang Laweh Malalo Kabupaten Tanah Datar, mulai dari perencanaan, pelaksanaan, sampai pengelolaan usaha. Metode yang dilakukan dalam kegiatan Pengabdian Kepada Masyarakat yaitu: Memberikan beberapa alat, bahan pelatihan, serta modul materi pelatihan yang akan dilaksanakan; Penyajian materi sesuai dengan isi buku resep ditambah mengenai materi gizi makanan, hygine dan sanitasi, manajemen dapur, dan kewirausahaan terkait jenis produk yang diajarkan serta usaha yang akan dijalankan; serta Pelatihan pembuatan beberapa jenis aneka kudapan berbasis bahan pangan lokal (alpukat). Target luaran kegiatan adalah : Peserta dapat meningkatkan pengetahuan dan keterampilan dalam menghasilkan aneka kudapan; Peserta mampu menata dan mengelola usaha mereka dengan baik dan berkelanjutan; terdapatnya aneka kudapan khas berbasis pangan lokal (Alpukat) yang dapat dijadikan sebagai oleh-oleh bagi konsumen; serta dihasilkannya publikasinya ilmiah hasil kegiatan Pengabdian Kepada Masyarakat ini melalui jurnal nasional maupun media masa. Kata kunci: Ibu Rumah Tangga, Remaja Putri, Pelatihan, Olahan, Alpukat ABSTRACT Training on the processing of various snacks made from local food (Avocado) is a community service activity aimed at providing solutions to problems faced by the community, especially housewives, in producing various snacks based on local food ingredients. A wife as a household manager must be able to explore the potential and existing resources. If these resources can be managed properly, it will be very useful in boosting the standard of living and the family economy. Related to this, it is necessary to provide cooking skills to housewives, so that it is hoped that they can add skills that can be used for entrepreneurship. Based on the problem analysis above, the proposed activity model is: Training to increase creativity in making various snacks based on local food, as well as technical assistance for housewives who are members of PKK Padang Laweh Malalo, Tanah Datar Regency, starting from planning, implementing, business management. The methods used in the Community Service activities are: Providing several tools, training materials, and training material modules to be implemented; Presentation of material following the contents of the recipe book plus the material on food nutrition, hygiene and sanitation, kitchen management, and entrepreneurship related to the type of product taught and the business to be run; as well as training in making several types of snacks based on local food ingredients (avocado). The target outputs of the activity are: Participants can improve their knowledge and skills in producing various snacks; Participants can organize and manage their business properly and sustainably; the availability of various typical local food-based snacks (avocado) which can be used as souvenirs for consumers; as well as producing scientific publications of the results of these Community Service activities through national journals and mass media. Keywords: Housewives, Young Women, Training, Processed, Avocado

The Influence Of Different Binding Material On The Quality Of Rendang Boleces Fish Cob Annisa Munawarah; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is to find an alternative beef subtitutes in the manufacture of rendang by using cob fish, in addition to the price of cheap cob fish, cob fish is also easy to find in the market. The focus of this research is to know the effect of binding materials on the quality of rendang boleces of cob fish in terms of shape, colors, aromas, texture, and taste. This type of research is purely experimental, to reveal the effects and differences between the two variables. The research design used is the Completed Randomized Design. Researchers used primary data obtained from five expert panelists by filling out a research questionnaire. In testing the hypothesis, the researcher used the t test statistic, with a significant level of 5% (= 0.05). The result showed that there was no significant influence on the use of tapioca flour as binding agent with glutinous rice flour as binding agent on the quality of the shape, colors, aromas, texture, and taste of boleces of fish cob. From the statement, it is concluded that Ho was accepted due to the t count < t table.

The Effect Of Brown Sea Extract Subsitution On Chicken Sausage Afkir Quality Nurhayani Nurhayani; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is that there is no utilization of brown seaweed and chicken afkir. Brown seaweed is still called a useless plant along the Nirwana beach located in the Bungus area of Padang City. Chicken afkir are laying hens that are no longer productive for laying eggs because these chickens are old. This study aims to analyze the effect of 5ml, 10ml, and 15ml brown seaweed extract substitution on the quality of chicken afkir sausage in terms of shape, color, aroma, texture and taste. This type of research is an experiment using the Randomized Complete Design method. The type of data used is primary data obtained directly from 5 trained panelists by filling in the organoleptic test format. Data analysis using ANAVA. If there is a significant effect, then proceed with the Duncan test. The results showed that there was no substitution effect of brown seaweed extract on the quality of the shape, color, aroma, texture and taste of the chicken afkir sausage. The best research results are on the use of tempe flour as much as 5% (X1) on the quality of the shape, color, aroma, texture and taste of the chicken afkir sausage.

Using Belimbing Wuluh (Averhoa blimbi L.) As A Functional Food Processing Product Ranggi Rahimul Insan; Anni Faridah; Asmar Yulastri; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The rapid development of science, technology, and lifestyle patterns at this time makes the desire of consumers for processed food products not only limited as a source of nutrition but also must be able to provide benefits for health. It coined the term called functional food. Functional foods are foods that contain active components and are used for the prevention or cure of diseases to achieve optimal health. Starfruit Wuluh contains active components / pharmaceutic compounds that are buffer, antibacterial and antioxidant in the roots, stems, leaves, and fruits that are very useful for health. Functional foods made from raw materials of Belimbing Wuluh based on several studies have produced several products both in the form of food and beverages such as; dried sweets, jams, syrups, jelly drinks, candy, dates, and lime. The purpose of this paper is to find out what processed food products can be used as food or drinks from Belimbing Wuluh without reducing the typical flavor of Starfruit. It also provides information that this fruit is not only used as a food spice but also functions as a more commercial food product with high selling value.

Analysis of the Kastengel Quality Produced From the White Sweet Potato Flour Meri Rahmadani; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Kastengel is a cookie from the Netherlands that is crunchy, contains cheese, these cookies are in the form of blocks with a size of 4x1x1 cm, golden yellow, and fragrant. Kastengel is made from the main ingredient in the form of wheat flour which is still imported. The development of products from local flour, such as white sweet potato flour can reduce imports of wheat flour. The nutritional content of white sweet potato is not inferior to wheat and is widely grown in West Sumatra. This study discusses the analysis of the quality (shape, color, aroma, texture, and taste) of white sweet potato flour kastengel as much as 15%, 30%, and 45%. A true experiment is this type of research with completely randomized design (CRD) method, three replications, and three treatments. Data were obtained directly from 5 panelists who answered a questionnaire (sensory test format) about the quality of white sweet potato flour kastengel which was referred to as primary data. Then tabulate the data obtained in tabular form and perform analysis of variance (ANOVA). If the analysis of variance shows Fcount>Ftable, proceed to Duncan's test. The results showed that the color (golden yellow) and texture (crispy) of white sweet potato flour had a significant effect on the quality of kastengel. The result of the best quality of white sweet potato flour kastengel was the substitution of 30% white sweet potato flour in the treatment (X2).

Quality Analysis Of Tomato Dodol Produced From Rice Flour Substitution Febri Ananda; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Dodol is a fairly popular traditional food that has been known since ancient times. Dodol is generally made from flour and fruit. Tomato dodol is one of the innovations of dodol made from fruit. This study aims to analyze the quality of tomato dodol substituted with rice flour with the ratio of glutinous rice flour and rice flour as much as 3:1, 1:1, and 1:3 in organoleptic tests on the shape, color, aroma, texture, and taste of tomato dodol. This type of research is a pure experiment using a completely randomized design (CRD) method, with three treatments and three repetitions. The data collection technique was carried out by giving questionnaires to 5 expert panelists who were lecturers of Family Welfare Science with the concentration of UNP Cuisine with primary data types. The 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 texture of the tomato dodol. The results of the quality test of tomato dodol with the best substitution of rice flour were in the third treatment (X2) with a ratio of 1:1 glutinous rice flour and rice flour.

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 Nurâ€™asila, Nurâ€™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

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