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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat NUSANTARA : Jurnal Ilmu Pengetahuan Sosial JURNAL PENDIDIKAN TAMBUSAI Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Teknobuga : Jurnal Teknologi Busana dan Boga
Juliana Siregar
Dosen Program Studi Pendidikan Kesejahteraan Keluarga, Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Engineering Immunology & microbiology Physics Social Sciences Other

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PKM PELATIHAN MENGOLAH PRODUK PASTRY DAN BAKERY SEBAGAI UPAYA PENINGKATAN KOMPETENSI GURU KETERAMPILAN AGRIBISNIS PENGOLAHAN HASIL PERTANIAN MADRASAH ALIYAH PLUS SUMATERA BARAT Juliana Siregar; Al Ikhlas Al Ikhlas; Wirnelis Syarif
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 4, No 3 (2021): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v4i3.1076-1084

Abstract

Madrasah Aliyah (MA) Plus Keterampilan merupakan salah satu bentuk pelaksanaan kebijakan pemerintah dalam meningkatkan kemajuan social ekonomi bangsa. Melalui program keterampilan yang diikuti siswa saat sekolah, dapat mengantisipasi lulusan MA yang tidak dapat melanjutkan ke Perguruan Tinggi, mereka dapat mendirikan usaha sendiri atau bekerja  ke dunia usaha/industry sesuai dengan program keterampilan yang diikutinya saat menempuh pendidikan MA. Namun, dalam proses pelaksanaannya, fasilitas praktek mata pelajaran keterampilan beberapa MA di Sumatera Barat belum memadai sehingga tujuan pembelajran mata pelajaran praktek belum tercapai maksimal.  Sebagai upaya dalam meningkatkan kualitas pembelajaran praktek keterampilan di jenjang pendidikan MAN, maka tim pengabdi merasa tertarik  memberikan pelatihan kepada guru tentang berbagai keterampilan olahan produk yang sedang digemari dikalangan masyarakat, khususnya keterampilan dibidang Pastry dan Bakery menggunakan bahan dan alat yang sederhana. Melalui kegiatan pelatihan yang dilaksanakan tim pengabdi ini, pengetahuan guru tentang berbagai macam olahan Pastry dan Bakery yang mudah dalam pengolahannya semakin luas, sehingga saat akan memberikan materi tentang olahan pastry dan Bakery di kelas, kratifitas guru tidak dibatasi oleh kurang lengkapnya fasilistas praktek di sekolah.
PENINGKATAN PRESTASI BELAJAR SISWA MELALUI PEMANFAATAN MEDIA SOSIAL PADA MATA PELAJARAN IPS DI MTs MUHAMMADIYAH 22 PADANGSIDIMPUAN Riski Baroroh; Mukti Simamora; Juliana Siregar
NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Vol 9, No 5 (2022): NUSANTARA :Jurnal Ilmu Pengetahuan Sosial
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jips.v9i5.2022.1950-1953

Abstract

Penelitian ini dilatarbelakangi oleh rendahnya prestasi belajar siswa kelas VII pada Mata Pelajaran IPS di MTs Muhammadiyah 22 Padangsidimpuan. Tujuan penelitian ini adalah untuk meningkatkan prestasi belajar siswa kelas VII melalui pemanfaatan media sosial pada mata pelajaran IPS di MTs Muhammadiyah 22 Padangsidimpuan. Metode yang digunakan pada penelitian ini adalah kuantitatif, dengan populasi seluruh siswa kelas VII MTs Muhammadiyah 22 Padangsidimpuan dan sampel penelitian adalah siswa kelas VII-1 yang berjumlah 32 orang siswa. Data diperoleh melalui penyebaran angket dan hasil tes siswa, alat yang digunakan untuk mengumpulkan data adalah lembar angket sebanyak 15 pertanyaan untuk variabel X dan lembar tes sebanyak 15 soal untuk variabel Y berbentuk pilihan berganda. Dari hasil perhitungan koefisien X terhadap Y diperoleh hasil kedua variabel X dan Y adalah ( 0,586 > 0,349) maka Ha diterima dan dapat disimpulkan bahwa media sosial berpengaruh terhadap peningkatan prestasi belajar siswa kelas VII pada mata pelajaran IPS di MTs Muhammadiyah 22 Padangsidimpuan
PELAKSANAAN PROSES PEMBELAJARAN MENGGUNAKAN PENDEKATAN MULTIPLE INTELEGENCE DI SMK NEGERI 1 PADANGSIDIMPUAN Riski Baroroh; Juliana Siregar; Mukti Simamora
NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Vol 10, No 1 (2023): NUSANTARA : Jurnal Ilmu Pengetahuan Sosial
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jips.v10i1.2023.396-403

Abstract

enelitian ini bertujuan untuk mengukur peningkatan minat belajar peserta didikdalam mengikuti proses pembelajaran Akuntansi di kelas X Akuntansi 1 SMK Negeri 1 Padangsidimpuan. Jenis penelitian yang digunakan adalah penelitian asosiatif dengan jumlah sampel sebanyak 36 orang siswakelasX Akuntansi 1 SMK Negeri 1 Padangsidimpuan Tahun Pelajaran 2021-2022.Hasil yang diperoleh berdasarkan perhitungan SPSS diperoleh hasil pada tabel distribusi nilai ttabel berdasarkan SPSS dengan jumlah sampel (N) 36 -2 = 34 dengan t 0,05  sebesar 1.691  sehingga nilai signifikan, nilai t hitung  (7.352) > t tabel  (1,691). Berdasarkan  hasil data yang diperoleh bahwa thitung lebih besar dari ttabel maka dapat disimpulkan bahwa metode pendekatan multiple intelegencesangat efektif dalam pembelajaran akuntansi, dimana metode pendekatan multiple intelegence dapat meningkatkan minat belajar peserta didik pada proses pembelajaran Akuntansidi kelas X.Akuntansi di SMK Negeri 1 Padangsidimpuan Tahun Pelajaran 2021-2022.
Pengaruh Penambahan Puree Ubi Cilembu Bakar terhadap Kualitas Bentuk, Warna, Aroma,Tekstur dan Rasa Pada Kue Lumpur Yulia Rahmi; Wirnelis Syarif; Dikki Zulfikar; Juliana Siregar
Jurnal Pendidikan Tambusai Vol. 7 No. 2 (2023): Agustus 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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

Abstract

Penelitian Ini bertujuan untuk mengetahui pengaruh penambahan puree ubi cilembu bakar terhadap kualitas bentuk, warna, aroma, tekstur dan rasa kue lumpur. Jenis penelitian yang digunakan adalah eksperimental dengan rancangan acak lengkap. Uji organoleptik dilakukan terhadap 3 jenis variabel yaitu 60%(X1), 70%(X2), dan 80%(X3). Data uji organoleptik di uji dengan uji Varian (ANAVA) pada taraf nyata 5% menggunakan microsoft excel. Jika berbeda nyata dilanjutkan dengan uji Duncan. Data yang digunakan dalam penelitian ini yaitu data primer. Prosedur penelitian terdiri dari tahap persiapan, tahap pelaksanaan, dan tahap penilaian. Hasil dari penelitian ini adalah terdapat perbedaan yang signifikan dari substusi puree ubi cilembu bakar terhadap kualitas kue lumpur. Substitusi puree ubi cilembu bakar berpengaruh nyata terhadap warna, rasa, aroma sedangkan pada bentuk dan tekstur tidak berpengaruh nyata.
Hedonic Evaluation of Randang Quality from Two Restaurants in Padang City Arsyad Athari; Elida; Lucy Fridayati; Juliana Siregar
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34484

Abstract

Randang is a traditional Minangkabau dish that is popular for its distinctive flavour which is produced by a long cooking process using strong spices and herbs. This popularity has made it a must-have dis in various restaurants. Each restaurant serves Randang with different characteristics, thus influencing variations in consumer preferences. This study aims to analyze differences in the level of preference of culinary arts students for Randang from two restaurants in Padang City, namely Rajo-rajo and Selamat. The study used a quantitative method with a comparative approach. A total of 50 culinary arts students served as panelists in a hedonic test using a scale of 1-7. Data were analyzed using a Paired Sample t-Test with SPSS 26. The results showed significant differences in dadak color (P=0.004), meat texture (P=0.000), and the dadak taste (P=0.011). Overall, panelists preferred Randang from Rajo-rajo restaurant over Selamat restaurant. Sensory characteristics were proven to influence the level of student preference for Randang. These findings provide understanding for culinary entrepreneurs about consumer preferences for Randang and serve as a basis for developing culinary products based on cultural heritage.
Study Interest of Senior and Vocational High School Graduates in the Family Welfare Education Program Ilyasa Afriantoro; Elida Elida; Wiwik Gusnita; Juliana Siregar
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.35099

Abstract

This study aims to identify the differences in learning interest between students who graduated from general senior high schools (SMA) and vocational high schools (SMK) in compulsory foundational courses within the Family Welfare Education Study Program. It also aims to describe the level of learning interest within each group. This research employs a descriptive-comparative approach. The population consists of active students in the Family Welfare Education Study Program who graduated from SMA, SMK specializing in Culinary Arts (Boga), and SMK specializing in Fashion (Busana), with a total sample of 80 respondents. Data were collected using a Likert-scale questionnaire and analyzed using descriptive hypothesis testing and a t-test, which was preceded by non-parametric statistical testing to determine whether there was a significant difference in scores between groups within the same sample. The results showed that SMA graduates had an average learning interest score of 147.65 (categorized as moderate), SMK Boga graduates had an average of 145.20 (categorized as low to moderate), and SMK Busana graduates had an average of 146.95 (categorized as moderate). The ttest results showed a t-value = 0.831 < t-table = 1.66 and a Sig. (2-tailed) = 0.409 > 0.05, indicating that there is no significant difference in learning interest between SMA and SMK graduates in the compulsory foundational courses of the study program. These findings suggest that educational background does not significantly influence students' interest in learning during lectures. This research provides important insights into how prior educational background affects student interest in core courses and may serve as a valuable reference for curriculum developers in higher education institutions.
Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi Kecamatan Baso Kabupaten Agam Wiwik Gusnita; Rahmi Holinesti; Ranggi Rahimul Insan; Naseh Ulwan; Juliana Siregar
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 25, No 2 (2025): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.05910

Abstract

 Kegiatan pengabdian masyarakat ini berfokus pada "Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi, Kecamatan Baso, Kabupaten Agam". Masalah yang dihadapi adalah keterbatasan kemampuan masyarakat, terutama ibu rumah tangga, dalam mengolah bahan pangan lokal seperti pisang dan singkong menjadi produk bernilai jual. Metode yang digunakan meliputi pelatihan keterampilan, ceramah, praktik langsung, dan pendampingan berkelanjutan terkait bahan pangan (pisang dan ubi jalar) teknik pengolahan pangan, dan manajemen usaha,. Hasil dari program ini menunjukkan peningkatan keterampilan peserta dalam memproduksi berbagai jenis kudapan berbasis bahan lokal, seperti serundeng pisang, dodol pisang, stik ubi jalar, bolu singkong caramel, dan singkong keju, dengan target bahwa 80% peserta mampu memanfaatkan hasil pelatihan untuk membuka usaha mandiri.
The Effect of Industry Field Practice on the Work Readiness of Culinary Arts Students at Padang State University Mutiara Anati; Wiwik Gusnita; Kasmita Kasmita; Juliana Siregar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26991

Abstract

This study aims to determine the effect of industrial field practice on the job readiness of undergraduate students in the Family Welfare Education (Home Economics) Culinary Arts Program at Universitas Negeri Padang (UNP). The research employed a quantitative approach with a correlational method. The study was conducted at Universitas Negeri Padang, specifically involving students from the Family Welfare Education (PKK) program with a concentration in Culinary Arts. The population consisted of 189 students from the 2020–2022 cohorts, with a sample of 65 students selected using purposive sampling. The variables in this study included industrial field practice (X) as the independent variable and students’ job readiness (Y) as the dependent variable. The indicators of the industrial field practice variable (X) comprised work skills, practical experience, and problem-solving ability, while the indicators of the job readiness variable (Y) included skills, knowledge, understanding, and personality attributes. Data were collected using a Likert-scale questionnaire and analyzed through validity, reliability, and normality tests, as well as simple linear regression analysis. The results showed that industrial field practice had a significant effect on students’ job readiness, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.806. This means that 80.6% of the variation in students’ job readiness can be explained by industrial field practice, while the remaining 19.4% is influenced by other factors outside this study. These findings highlight that direct experience in the industrial field plays an important role in enhancing students’ skills, knowledge, understanding, and personality attributes as future professional workers in the field of culinary arts.
Comparative Analysis of the Quality of Roll Cake with Different Types of Eggs Zoya Jasmine; Juliana Siregar; Wiwik Gusnita; Wiwik Indrayeni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26999

Abstract

This study aims to compare the quality of roll cakes prepared using different types of eggs, namely layer chicken eggs and free-range chicken eggs. Eggs serve as a main ingredient in cake formulation, significantly affecting the physical and sensory properties of the final product. A comparative research design was applied to evaluate two samples under controlled conditions. Sensory evaluation was conducted to assess organoleptic attributes, including shape, volume, color, aroma, texture, and taste. Data were collected from 30 Culinary Arts Students. Data were analyzed using the t-test (independent sample t-test) to determine whether there were significant differences between the two treatments. The results showed that roll cakes made with local chicken eggs had a larger diameter, a brighter yellow inner color, a more pleasant aroma, and a softer texture compared to those made with layer chicken eggs. The t-test revealed significant differences in shape, inner color, texture, and taste, while volume, crust color, and aroma showed no significant difference
The Effect of E-Learning on The Learning Effectiveness of PKK Students at Padang State University Kurnia Hidayat; Wiwik Gusnita; Kasmita Kasmita; Juliana Siregar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26983

Abstract

This study analyzes the effect of Moodle-based E-Learning on the learning effectiveness of undergraduate students of PKK Culinary Arts at Padang State University. With a quantitative correlational design and a sample of 176 students selected purposively, data were collected through a Likert scale questionnaire and analyzed using normality, linearity, and simple regression tests. The results showed a positive and significant influence between the use of E-Learning and learning effectiveness (R² = 0.320; p = 0.000 < 0.05). The contribution of E-Learning was 32%, while 68% was influenced by other factors such as motivation, teaching methods, and the learning environment. These findings confirm that E-Learning is an effective medium that increases the independence and flexibility of vocational students' learning.
Co-Authors Al Ikhlas, Al Ikhlas Arsyad Athari Cici Andriani Dikki Zulfikar Elida elida elida Ilyasa Afriantoro Indrayeni, Wiwik Kasmita Kasmita Kurnia Hidayat Lucy Fridayati Mukti Simamora Mukti Simamora Mutiara Anati Natasya Saqinah Rahmi Holinesti Ranggi Rahimul Insan Riski Baroroh ULWAN, NASEH Wirnelis Syarif Wiwik Gusnita Yulia Rahmi Zoya Jasmine