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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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Quality of Chiffon Cake Soy Milk Ramadhan, Anugerah; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.311

Abstract

Research aims to analyze the quality of chiffon cake using cow's milk and soy milk to find alternatives for people with cow's milk allergy. This type of research is experimental with three timem repetition. The research was conducted at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University in September 2021. Primary data were sourced from 5 expert panelists. The independent variable is chiffon cake with cow's milk and soy milk along the dependent variable is the quality of the chiffon cake. The data obtained were tabulated into tabular form and analyzed by T test (t test). The results showed that statistically it had no significant effect on high volume, symmetrical round shape, volume expands, color, neat round shape, scent soft texture, fine porous texture and taste. The results of the study showed that chiffon cake processed using soy milk resulted in an expanding volume (3.87), a high volume (3.40), a symmetrical round shape (3.40), (3.13), brownish yellow color (3,20), fragrant aroma (3.47), soft texture (3.87), fine-porous texture (3.80), sweet taste (3, 67). Overall X1 and X2 do not have a significant difference. 
The Quality of Dry Noodle With Substitution of Suji Leaves Extract (Kualitas Mie Kering dengan Substitusi Ekstrak Daun Suji) Safitri, Elsa Nur; Mustika, Sari; Faridah, Anni; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.4294

Abstract

Suji leaves have many health benefits, namely as a high source of antioxidants because the contain chlorophyll, flavonoids and saponins in them. However, the use of suji leaves itself is still not optimal even though the amount is very abundant and tends to be easy to cultivate. The use of suji leaf extract is expected to use as well as a natural coloring agent with green pigments in functional food products, so that it can replace the use of synthetic dyes which can be harmful to health when used excessively and for a long time. This study aims to analyze the effect of suji leaves extract substitution of 0% (X0), 60% (X1), 80% (X2), and 100% (X3) on the dry noodles quality in terms of shape, color, aroma, texture and taste. The type of research used was a pure experiment using a completely randomized design (CRD). The data used is data obtained directly from 3 limited panelists by filling out the organoleptic test form on the quality of suji leaves extract dry noodles. The data that has been obtained is then tabulated in tabular form and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount > Ftable then proceed with Duncan's test. The results showed that there was a significant substitution effect of suji leave extract between 60%, 80% and 100% on the quality of color (green) and aroma (suji leaf) in dry noodles. Meanwhile, there was no significant effect on the quality of shape (square shaped and uniform width of 1.5 mm), texture (dry), texture (springy), texture (not easily broken) and taste (savory) in dry noodles. The best quality test results for dried noodles with suji leaf extract were in treatment X3 with 100% using of suji leaf extract.  
The Effect Of Substitution Of Mustard Green Extract As A Natural Colorant In The Manufacture Of Rolled Pancakes Janusuri, Fisma; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.341

Abstract

This study aims to analyze roll pancakes with green mustard extract substitution as much as 10%, 20%, and 30%. This research was conducted at the culinary arts workshop majoring in family welfare science in October 2021. This type of research was an experimental study using a completely randomized design (CRD) consisting of 3 treatments and 3 repetitions. Data analysis was obtained from Organoleptic Test involving 5 expert panelists. The data obtained were then analyzed using the ANAVA method, if there was a significant effect, it would be continued with the Duncan test. The results showed that the substitution of mustard greens had an effect on the green color of the rolled pancake skin. Which does not affect the shape, aroma, texture and taste. Based on the results of the study, the best quality pancake rolls were in the X3 treatment with a score of 3.60, the best green quality pancake rolls in the X3 treatment with a score of 3.80, the pancake rolls had the best fragrant aroma quality in the X3 treatment with a score 3.13, pancake rolls with the best chewy texture quality in X3 treatment 3.13, roll pancakes with the best porous texture quality in X3 treatment with a score of 3.53, pancake rolls with the best sweet taste quality in X3 treatment with a score of 3.53, very suitable for consumption. So for further research, it is recommended that the use of mustard greens extract should be as much as 30%, namely with X3 treatment. 
Study Of Traditional Food At Maminang Events In Lubuk Minturun Sub-District, Padang City Rahmi, Zulfiandra; Gusnita, Wiwik; Holinesti, Rahmi; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.16537

Abstract

This research is motivated by the lack of knowledge of the younger generation about customs, one of which is food at maminang events. This research aims to describe the stages, types of traditional food, ways of processing traditional food, tools used to process and serve traditional food and the meaning of the food served. at a traditional Maminang event in Lubuk Minturun Village, Padang City. The type of research used is qualitative research, the research object is traditional food at the maminang event in Lubuk Miturun Village, Padang City, the research informants are Ninik Mamak, Bundo Kanduang, and women in Lubuk Minturun Village who know about the maminang event. The data collection techniques in this research are observation, interviews, and documentation and the data analysis techniques used are data reduction, data presentation, and drawing conclusions. The results of this research illustrate that the stages of carrying out traditional Maminang events are divided into two, namely: preparation before the traditional Maminang event includes batanyo/bakandak pie and processing traditional food, and stages of traditional Maminang events include going to the man's house, handing over luggage, sit down and eat basamo, barundiang or maetong hari/manakok hari, batuka tando and go home. The traditional food served at the Maminang event is nasi lamak, chicken singgang, sponge cake, bananas and jelly. The tools used to process traditional food at the Maminang event are the steamer, cauldron, talenang, pariuk, stove and plastic spoon. The tools used to serve and carry traditional dishes are carano, tray, pinggan gadang, tray, and piriang. The food served has deep meaning and purpose. 
Quality Of Pie Skin From Corn Flour andriyani, lusi; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.161 KB) | DOI: 10.24036/jptbt.v3i1.276

Abstract

West Pasaman is the city with the highest corn production in West Sumatra. High corn production is mostly used for animal feed. The utilization of corn in West Pasaman in processed food is not optimal, even though corn has good nutritional content. Corn has the weakness of perishability, so it needs to be processed into semi-finished products such as flour so that it is resistant to storage and easy to apply to processed foods, such as pies. Pies vary a lot from the filling, so it is necessary to innovate the pie crust. The purpose of this study was to analyze the quality (shape, color, aroma, texture, and taste) of pie crust from corn flour as much as 20%, 30%, and 40%. This type of research is a pure experiment with a completely randomized design method (CRD) and uses primary data obtained from 5 expert panelists through a questionnaire. After the data was obtained, it was tabulated in the form of a table and an Analysis of Variance (ANOVA) was performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The best results were found in X3 treatment with 40% corn flour substitution, therefore it is recommended for further researchers to use 40% corn flour substitution.
The Effect Of White Sweet Potato Substitution On The Quality Of Wet Noodles Viozani, Ramadhanti; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12912

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ubi jalar putih sebanyak 30% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa mie basah. Jenis penelitian ini adalah eksperimen menggunakan metode kuantitatif dengan uji organoleptik. Data yang digunakan adalah data primer yang diperoleh langsung dari 3 orang panelis ahli dengan format pengisian uji organoleptik terhadap kualitas mie basah dengan substitusi ubi jalar putih. Data yang diperoleh kemudian ditabulasikan dalam bentuk tabel dan dilakukan uji ketinggian terhadap masing-masing variabel X 1 dan X 2  untuk mengetahui apakah terdapat mean perbandingan pada variabel tersebut menggunakan uji independen semple t-tes. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh substitusi ubi jalar putih sebanyak 30% yang signifikan terhadap kualitas warna, sedangkan untuk kualitas bentuk, aroma, tekstur dan rasa tidak berpengaruh. Hasil analisis data diperoleh skor pencapaian tertinggi secara keseluruhan yaitu bentuk 3,67 (cukup rapi dan seragam), warna 3,89 (cukup kuning), aroma 3,89 (cukup beraroma harum khas mie basah), tekstur kenyal 3,67 (cukup kenyal), tekstur mudah putus 3,11 (cukup mudah putus), rasa 3,67 (cukup rasa gurih) dan rasa khas ubi jalar 2,00 (kurang khas ubi jalar). Hasil uji kualitas mie basah terbaik dengan substitusi ubi jalar pada perlakuan X2 dengan substitusi ubi jalar sebanyak 30%.
The Effect Of Yellow Pumpkin Flour Substitution On The Quality Of Chicken Meat Balls Putri, Eneke Suwandi; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16892

Abstract

Meatballs are a food product made from ground meat, mixed with flour, formed into balls the size of marbles or larger and cooked in water until the meatballs float with a chewy texture. Meatballs are one of the processed meat products that are widely consumed by the public because It tastes delicious and is sold at a relatively affordable price. Efforts to increase the use of chicken meat need to be made by processing it into a quality product, namely chicken meatballs. This research aims to determine the effect of pumpkin flour substitution on the quality of chicken meatballs. Data were analyzed using Analysis of Variance (ANOVA), if Fcount > Ftable then continued with the Duncan Test. The results showed that there was a significant influence on the color of chicken meatballs. Meanwhile, shape, aroma, texture and taste did not show a significant influence. The best overall score was the aroma of chicken meat 3.78 (X0); savory taste 3.78 (X0); fine fibrous texture 3.67 (X0 and X3) pumpkin aroma 2.00 (X3), pumpkin taste 1.89 (X3), sweet taste 3.93 (X2 and X3); savory taste 4.00 (X1, X2, and X3); and 3.80 (X3). The best color test results from this research were treatment (X3) with 60% substitution of pumpkin flour. 
(The Effect Of Adding Pectin On The Quality Of Tamarillo Marmalade Najmi, Annisa; Holinesti, Rahmi; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12918

Abstract

Marmalade is a jam-like product with a thick texture and fruit pieces inside. It is made from fruit juice, fruit pieces, sugar, citric acid, and a gelling agent. Marmalade can serve as an alternative product for processing perishable ingredients like Tamarillo. Due to the limited variety of processed Tamarillo products, it is not a popular choice for consumption. However, when transformed into marmalade, Tamarillo has low pectin content, requiring the addition of pectin for optimal marmalade production. The aim of this research is to investigate the impact of adding pectin on the quality of Tamarillo marmalade. The expected benefits include optimizing the utilization of Tamarillo and enhancing its attractiveness and economic value. This study adopts a pure experimental design, specifically a true experiment, directly exploring the influence of pectin addition on Tamarillo marmalade quality. The research is conducted at the Workshop for Culinary Arts, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Evaluation involves Organoleptic Testing by expert panels using a questionnaire as the research instrument. Data analysis employs Analysis of Variance (ANOVA) with four treatments and three replications. The observed marmalade qualities include color, aroma, texture, and taste. The results indicate that adding pectin at percentages of 0%, 1%, 1.5%, and 2% does not significantly affect the color, aroma, and taste of Tamarillo marmalade. However, the addition of pectin at these percentages significantly influences the thick and easily spreadable texture of Tamarillo marmalade.
The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream Octaliandra, Selly; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.375

Abstract

Ice cream is a product derived from dairy processing and has a semi-solid texture and is consumed frozen. One of the most important ingredients in the manufacture of ice cream is emulsifier. Emulsifier consist of two types, namely natural emulsifiers and artificial (synthetic) emulsifiers. Artificial or synthetic emulsifiers come from human engineering, namely engineered fats while natural emulsifiers usually come from nature such as egg yolks. The use of egg yolks with the right concentration can increase the viscosity, texture and consumer liking. This study aims to analyze the quality of ice cream using an emulsifier from chicken eggs and duck eggs on the quality of color, aroma, texture, and taste of ice cream. This type of research is a pure experiment with a completely randomized design method (CRD) by studying two treatments X1 (duck egg yolk), X2 (chicken egg yolk) with 3 repetitions. The data collection technique was carried out by conducting an organoleptic test involving five expert panelists who were Lecturers of Catering Department of Family Welfare, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the T test. The results show that there are significant differences in the quality of color, aroma and taste in ice cream and there is no effect on the quality of texture. The best results were found in the X1 treatment, namely the use of duck eggs on the quality of ice cream
The Effect Of Adding Red Dragon Fruit Skin On The Quality Of Dadiah Gelato Yunianti, Badriyah Maulidya; Faridah, Anni; Holinesti, Rahmi; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12932

Abstract

Indonesia is geographically located on the equator, which is a country with a tropical climate. Ice cream is a snack that is suitable to eat when the weather is hot. One type of ice cream is gelato. Gelato is a type of frozen dairy food dessert which is a processed product made from cow's milk and is included in the low-fat ice cream category. The main ingredients for gelato include cow's milk, whipped cream, egg yolks and sugar. Gelato has lower fat content (4-8%) and total solids (32-42%) than regular ice cream, but usually has higher sugar content (16-21%) to provide a smooth, scoopable texture. Ways are needed to develop gelato, such as adding curd and natural coloring from fruit. Dadiah has weaknesses in terms of its sour taste and fishy aroma which people don't like, therefore there needs to be innovation or efforts that can be made to attract people's interest in consuming dadiah, such as by adding dragon fruit skin. 30-35% of dragon fruit is the skin of the fruit, but it is often just thrown away as trash and considered waste without being used for anything more useful. Dragon fruit skin contains quite high levels of antioxidant compounds which are able to fight oxidation in the body. Red dragon fruit skin contains vitamin B1, vitamin B2, vitamin B3 and vitamin C, protein, fat, carbohydrates, crude fiber, thiamine, niacin, pyridoxine, cobalamin, glucose, phenol, betacyanin, polyphenols, carotene, phosphorus, iron and flavonoids. This research aims to analyze the effect of adding 15%, 25% and 35% of red dragon fruit skin on the quality of the color, aroma, texture, taste and preferences of the dadiah gelato produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of gelato with the effect of adding red dragon fruit skin. The data obtained is then tabulated in table form and Analysis of Variance (ANOVA) is carried out, if Fh>Ft then followed by the Duncan Test. The results of the research showed that there was a significant effect of adding red dragon fruit skin of 15%, 25% and 35% on color quality (pink fanta). The best result from the gelato quality test with the addition of red dragon fruit skin was 35%.
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 Faradilla, Hilza Mussi 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 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 Pulungan, Dzaky Hilmy 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 Sari, Yolanda Intan 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