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All Journal Jurnal Ilmiah Profesi Pendidikan Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Siber Journal of Advanced Multidisciplinary
Riski Gusri Utami
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Pengaruh Penggunaan Video Pembelajaran terhadap Pengetahuan Mahasiswa tentang Pengemasan Pangan Risma Rahmatunisa; Purnawan Pontana Putra; Anni Faridah; Weni Nelmira; Rahmi Holinesti; Riski Gusri Utami
Jurnal Ilmiah Profesi Pendidikan Vol. 11 No. 1 (2026): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v11i1.4257

Abstract

Pemahaman mengenai pengemasan pangan merupakan kompetensi penting bagi mahasiswa pendidikan vokasi bidang tata boga, namun banyak mahasiswa yang masih mengalami kesulitan dalam mengaitkan konsep teoretis dengan penerapannya dalam praktik. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan video pembelajaran terhadap pengetahuan mahasiswa tentang pengemasan pangan pada mata kuliah Pengawetan Pangan. Penelitian menggunakan desain one-group pretest–posttest dengan melibatkan 29 mahasiswa Program Studi D3 Tata Boga Universitas Negeri Padang. Mahasiswa diberikan tes pilihan ganda sebelum dan sesudah menonton video pembelajaran yang dikembangkan dalam penelitian ini. Hasil penelitian menunjukkan adanya peningkatan pengetahuan mahasiswa yang signifikan, dengan nilai rata-rata meningkat dari 76,21 pada pretest menjadi 93,45 pada posttest (p < 0,05). Temuan ini menunjukkan bahwa video pembelajaran membantu memperjelas konsep pengemasan melalui penjelasan visual dan contoh-contoh aplikatif. Penelitian ini menyimpulkan bahwa pembelajaran berbasis video dapat digunakan sebagai strategi pembelajaran pendukung dalam pendidikan vokasi, khususnya untuk memperkuat pemahaman mahasiswa mengenai keamanan pangan dan praktik pengemasan yang bertanggung jawab.
PENGUATAN KAPASITAS KELOMPOK SADAR WISATA AIR MANIS MELALUI PELATIHAN BAHASA INGGRIS DAN KETERAMPILAN KOMUNIKASI BERBASIS KOMPETENSI Rahmi Fadilah; Violintikha Harmawan; Elviza Yeni Putri; Riski Gusri Utami; Fajar Sidik; Afifa Nur Ariza
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 3 (2025): Volume 6 No 3 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i3.45730

Abstract

Provinsi Sumatera Barat merupakan daerah dengan beragam daya tarik wisata, salah satunya adalah Pantai Air Manis. Berkat lokasinya yang dekat dengan Bandara Internasional Minangkabau (BIM) dan keindahan alamnya, Pantai Air Manis memiliki potensi besar untuk menarik wisatawan mancanegara. Data dari Badan Pusat Statistik menunjukkan bahwa jumlah kunjungan wisatawan mancanegara ke Sumatera Barat melalui BIM di Kabupaten Padang Pariaman pada Januari 2024 mencapai 4.689 kunjungan, mengindikasikan bahwa provinsi ini menjadi salah satu destinasi pilihan bagi wisatawan asing. Namun, mitra Pokdarwis Air Manis menghadapi kendala utama, yaitu kurangnya kemampuan berkomunikasi dalam bahasa Inggris dan komunikasi wisata umum di kalangan pelaku wisata. Hal ini menghambat efektivitas promosi potensi Pantai Air Manis kepada wisatawan asing yang semakin meningkat setiap tahunnya. Untuk mengatasi masalah ini, diperlukan pelatihan yang berfokus pada peningkatan keterampilan komunikasi dan bahasa Inggris bagi pelaku wisata, serta diskusi terkait pengetahuan dan fenomena budaya asing (cross-culture) di lingkungan Air Manis. Program ini dilakukan melalui diskusi, ceramah, dan praktik langsung di lapangan. Kegiatan ini terdiri dari tahap persiapan, pelaksanaan, dan diakhiri dengan evaluasi untuk memastikan keberlanjutan program.
Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Hilza Mussi Faradilla; Cici andriani; Rahmi Holinesti; Sari Mustika; Riski Gusri Utami; Yolanda Intan Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i3.26954

Abstract

The high public demand for healthy and economical fast food encourages innovation in plant-based food products, one of which is tofu nuggets. White tofu and Sumedang tofu as potential raw materials have different physical and chemical characteristics. However, research analyzing their impact on nugget quality is still limited. This study aims to analyze the differences in the quality of nuggets produced from the use of white tofu and Sumedang tofu. This study used a pure experimental method (true experimental) with a completely randomized design (CRD). The treatment consisted of two variables, namely white tofu nuggets (X1) and Sumedang tofu nuggets (X2). Primary data were collected through organoleptic tests conducted by 15 semi-trained panelists to assess the quality of the aspects of shape, color, aroma, texture, and taste. Data analysis was performed using the Independent Sample t-Test. The results showed a significant difference in quality (p<0.05) between the two treatments in terms of volume, inner color, and texture. Nuggets made from Sumedang tofu exhibited superior qualities in terms of denser volume, a more yellowish-white interior, and a softer, chewier texture. Conversely, no significant differences were found in shape, outer skin color, aroma, or flavor. In conclusion, the type of tofu used as the base ingredient significantly influences the volume, inner color, and texture of tofu nuggets. The use of Sumedang tofu resulted in nuggets with several better sensory characteristics than white tofu.
Analisa Sensori Kue Talam Dengan Penambahan Puree Ubi Ungu (Ipomoea Batatas L.) Aulia Wiga Anasthy; Anni Faridah; Lucy Fridayati; Riski Gusri Utami
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.942

Abstract

Industri kue tradisional Indonesia, seperti kue cenil, kue nona manis, dan kue talam, masih banyak memanfaatkan pewarna sintetis yang berisiko bagi kesehatan konsumen. Sebagai alternatif yang lebih aman, pewarna alami sendiri banyak didapatkan pada tumbuh-tumbuhan, seperti wortel, daun pandan, dan ubi ungu. Ubi ungu (Ipomoea batatas) berpotensi sebagai alternatif pewarna alami karena mengandung antosianin tinggi yang bersifat antioksidan sekaligus memberikan warna ungu yang menarik. Penelitian ini bertujuan menganalisa sensori pengaruh penambahan puree ubi ungu kukus dengan konsentrasi 0%, 20%, 30%, dan 40% terhadap kualitas sensori kue talam. Metode penelitian yang digunakan adalah eksperimen dengan rancangan empat perlakuan, melibatkan uji jenjang dan uji hedonik yang dianalisis menggunakan ANAVA serta uji lanjut DMRT pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan puree ubi ungu berpengaruh signifikan terhadap kualitas warna (Fhitung 7,60 > Ftabel 2,71), tekstur (Fhitung 16,39 > Ftabel 2,71), rasa (Fhitung 25,76 > Ftabel 2,71), dan tingkat kesukaan rasa (Fhitung 13,91 > Ftabel 2,71), namun tidak berpengaruh signifikan terhadap kualitas bentuk dan aroma. Perlakuan terbaik secara keseluruhan adalah X3 (40%) pada parameter warna, rasa, dan kesukaan, sementara X2 (30%) menghasilkan tekstur terbaik. Penelitian ini membuktikan bahwa puree ubi ungu dapat dimanfaatkan sebagai pewarna alami sekaligus meningkatkan kualitas sensori kue talam. Penelitian selanjutnya disarankan mengkaji daya simpan, kadar antosianin, dan nilai gizi produk secara lebih mendalam.
Sensory Analysis of Steamed Apem With Dragon Fruit Skin Substitution (Hylocereus Polyhizus) Isra Mutia; Anni Faridah; Lucy Fridayati; Riski Gusri Utami
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1004

Abstract

The Indonesian traditional moist cake industry including putu cake, lapis cake, and apem cake, still relies heavily on synthetic food colorings that pose health risks. Natural colorings are a safer alternative, as they are often derived from plants or food waste, such as suji leaves, beets, and dragon fruit peel. Red dragon fruit peel (Hylocereus polyrhizus) has potential as a natural dye alternative because it contains high levels of betacyanin, which acts as an antioxidant while also providing a rich color. Steamed apem cake is one of Indonesia's traditional cakes that has cultural value and is widely consumed by the community. Color is one of the factors influencing product attractiveness; however, synthetic food colorants are still commonly used and may pose health risks if used improperly. Natural colorants are a safer alternative and can be obtained from various plants, such as carrots, pandan leaves, and dragon fruit. Red dragon fruit peel, a by-product of the fruit processing industry, contains betalain pigments and has the potential to be utilized as a natural food colorant. This study employed an experimental method using a Completely Randomized Design (CRD) with four treatments: 0%, 35%, 50%, and 65% substitution of dragon fruit peel extract. Product quality was evaluated through ranking and hedonic tests using a 7-point scale by 30 semi-trained panelists. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level when significant differences were detected. The results showed that dragon fruit peel extract substitution significantly affected color quality (F = 69.64 > Ftable = 2.71) and texture (F = 23.60 > Ftable = 2.71), but had no significant effect on shape (F = 0.05 < Ftable = 2.71), aroma (F = 0.82 < Ftable = 2.71), or taste (F = 0.48 < Ftable = 2.71). In the hedonic test, the substitution significantly affected panelists' preference for color (F = 23.91 > Ftable = 2.71) and taste (F = 13.91 > Ftable = 2.71), while no significant effects were observed for shape, aroma, and texture. The best treatment was obtained with 65% dragon fruit peel extract substitution, indicating its potential as a natural food colorant while improving the sensory quality of steamed apem cake.
SENSORY QUALITY ANALYSIS OF FETTUCINE PASTA WITH MORINGA LEAF EXTRACT SUBSTITUTION zahwa devilia; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.61036

Abstract

Fettuccine pasta is a widely consumed food product due to its distinctive flavor and high carbohydrate content. However, pasta products generally have relatively low levels of vitamins, minerals, and antioxidants, necessitating innovation through the use of highly nutritious local ingredients. One potential ingredient is Moringa oleifera (moringa) leaf extract, which is rich in vitamins, minerals, protein, and antioxidant compounds. This study aimed to analyze the effect of substituting moringa leaf extract on the sensory quality of fettuccine pasta, specifically regarding shape, color, aroma, taste, texture, and overall acceptability. An experimental method was employed using a Completely Randomized Design (CRD) with a single factor—the concentration of moringa leaf extract substitution—comprising two treatments replicated three times. Sensory quality was assessed via organoleptic testing with 30 untrained panelists, and data were analyzed using an independent sample t-test. The results indicated that the substitution of moringa leaf extract significantly influenced the shape, color, aroma, taste, texture, and overall acceptability of the fettuccine pasta. Higher concentrations of moringa leaf extract resulted in a more intense green color; however, at certain concentrations, the aroma, taste, texture, and level of acceptability remained acceptable to the panelists. Based on the findings, the formulation with the optimal concentration of moringa leaf extract produced fettuccine pasta with favorable sensory characteristics, showing potential for development as a more nutritious functional food product that is competitive as a natural-ingredient-based food innovation.
Co-Authors Afifa Nur Ariza Anni Faridah Aulia Wiga Anasthy Cici Andriani Fajar Sidik Harmawan, Violintikha Hilza Mussi Faradilla Isra Mutia Lucy Fridayati Purnawan Pontana Putra Rahmi Fadilah Rahmi Holinesti Risma Rahmatunisa Sari Mustika Weni Nelmira Wiwik Gusnita Yeni Elviza Febrianti Yolanda Intan Sari zahwa devilia