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Elida
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Physics Public Health

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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.
Kualitas Marmer Cake Dengan Substitusi Tepung Talas Sebagai Kualitas Bahan Alternatif Tepung Terigu Rezeki Nur Aini; Ezi Anggraini; Elida; Yolanda Intan Sari
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 6 No. 1 (2025): Ekasakti Jurnal Penelitian dan Pengabdian
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v6i1.1390

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh susbtitusi tepung talas terhadap kualitas marmer cake. Penelitian ini dilaksankan dengan mengaplikasikan metode eksperimen yang melibatkan satu faktor perlakuan dengan tiga kali ulangan, yaitu tingakt substitusi tepung talas terhadap tepung terigu sebesar 0%, 40%, 50%, dan 60%. Parameter yang diamati meliputi karakteristik organoleptik yang mencakup bentuk, warna, aroma, tekstur, dan rasa. Penelitian kualitas produk dilakukan melalui uji hedonik yang melibatkan panelis terlatih. Data yang diperoleh kemudian dianalisis menggunakan analisis ragam (ANAVA) pada tingkat kepercayaan 95%. Temuan penelitian menunjukkan bahwa substitusi tepung talas memberikan pengaruh yang signifikan (p<0,05) terhadap kualitas marmer cake. Perlakuan dengan substitusi 50% dan 60% menghasilkan skor tertinggi pada indikator warna, aroma, dan rasa. Sebaliknya, substitusi 50% memberikan tingkat kesukaan tertinggi pada aspek warna,aroma, tekstur, dan rasa. Substitusi pada tingkat yang lebih tinggi cenderung mengakibatkan penurunan tingkat penerimaan panelis. Berdasarkan hasil tersebut, dapat disimpulkan bahwa tepung talas berpotensi dimanfaatkan sebagai pengganti sebagian tepung terigu dalam proses pembuatan marmer cake pada tingkat substitusi tertentu, dengan tujuan menghasilkan produk yang memiliki karakteristik sensorik yang maksimal sekaligus mendukung optimalisasi pemanfaatan pangan bersumber dari lokal.
Basiacoung Traditions in Procession Marriage Traditions of the Kuok Kampar Community: Ecotourism Lisnur Yarahandria; Elida
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.5802

Abstract

This research aims to describe the implementation process, meaning, and function of Basiacoung in the traditional Kuok Kampar wedding party procession. This type of research is qualitative research. Data collection techniques in this research were triangulation, interviews, observation, documentation, and literature study, while data analysis was inductive. Based on data analysis, it can be concluded that the structure, semiotic meaning, function, and values of Basiacoung in the marriage procession of the Kampar community can be identified as several important aspects. The traditional marriage procession of the Kampar community consists of the first several stages of maantau tando, Maantau tando is the initial stage of the intention to carry out the marriage contract, where the man visits the prospective bride's house. Second, pick up the groom, who is sent by the ninik mamak (the groom). Picking up the groom will be sent by the groom's ninik mamak involving clever experts from the bride's tribe, Anak mamak (bako party) of the bride or bako who is the nephew of the bride's father and Simondo people, Third Ulu bajawek, Implementation of ulu bajawek Usually it will be accompanied by a pat, where the pat is a symbol of the greatness of the ninik mamak which symbolizes that it is the handover of the groom who has been picked up by the bride at the previous time.
Perbedaan Umur Simpan Donat Dengan Substitusi Tepung Jagung Rahmayani Harnesia; Elida; Kasmita; Yolanda Intan Sari
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 6 No. 2 (2026): Ekasakti Jurnal Penelitian dan Pengabdian
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v6i2.1413

Abstract

Penggunaan pangan lokal sebagai substitusi tepung terigu penting untuk mendukung diversifikasi pangan dan mengurangi impor gandum. Tepung jagung merupakan alternatif potensial, namun studi mengenai masa simpan produk donat dengan substitusi ini masih terbatas. Penelitian ini bertujuan menganalisis perbedaan masa simpan donat dengan substitusi tepung jagung sebesar 25% dan 30%. Metode penelitian menggunakan pendekatan kualitatif dengan desain observasional deskriptif. Sampel dipilih secara purposive dan data dikumpulkan melalui observasi sistematis serta dokumentasi terhadap perubahan organoleptik selama enam hari pada suhu ruang dalam wadah kedap udara.Hasil penelitian menunjukkan bahwa kedua formulasi memiliki pola penurunan kualitas yang serupa. Donat mempertahankan kualitas baik hingga hari kedua, mulai menurun pada hari ketiga, dan tidak layak dikonsumsi pada hari keempat yang ditandai dengan aroma asam, perubahan tekstur, pemudaran warna, serta pertumbuhan jamur. Tidak ditemukan perbedaan substansial antara tingkat substitusi 25% dan 30% dalam hal stabilitas penyimpanan. Disimpulkan bahwa donat dengan substitusi tepung jagung 25% dan 30% memiliki masa simpan praktis hingga tiga hari pada suhu ruang. Temuan ini memperluas literatur mengenai stabilitas penyimpanan produk berbasis tepung jagung.
Efektivitas Platform Media Sosial dan Kolaborasi Influencer dalam Komunikasi Pemasaran Pariwisata Kota Padang Frisca Sasri Dwitama; Feri Ferdian; Yasri; Elida
Jurnal Manajemen dan Pemasaran Digital Vol. 4 No. 3 (2026): Jurnal Manajemen dan Pemasaran Digital (Juli - September 2026)
Publisher : Siber Nusantara Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jmpd.v4i3.700

Abstract

Penelitian ini bertujuan untuk menganalisis efektivitas penggunaan platform media sosial dan kolaborasi influencer dalam komunikasi pemasaran pariwisata Kota Padang. Transformasi digital telah mengubah paradigma pemasaran destinasi wisata dari model konvensional menuju ekosistem digital yang partisipatif dan berbasis interaksi sosial. Menggunakan pendekatan studi literatur dan analisis data sekunder, penelitian ini mengkaji peran Instagram, TikTok, dan YouTube sebagai saluran promosi, pembentuk citra destinasi, serta medium interaksi antara pemangku kepentingan pariwisata dan wisatawan. Hasil analisis menunjukkan bahwa media sosial berkontribusi signifikan terhadap peningkatan kunjungan wisatawan, yang tercermin dari data Dinas Pariwisata Kota Padang yang mencatat peningkatan kunjungan dari 2.855.135 (2022) menjadi 3.660.947 (2023). Efektivitas promosi melalui media sosial diukur menggunakan EPIC Model (Empathy, Persuasion, Impact, Communication), yang menunjukkan kategori "efektif" pada seluruh dimensi dengan skor tertinggi pada dimensi dampak (477). Kolaborasi influencer terbukti memperkuat kredibilitas pesan dan menjangkau audiens yang lebih tersegmentasi, dengan kontribusi pengaruh media sosial terhadap keterlibatan wisatawan mencapai 57,5%. Penelitian ini merekomendasikan penguatan kapasitas digital pelaku pariwisata, pengembangan creative hub lokal, serta penyusunan pedoman etika promosi dan manajemen kapasitas destinasi untuk mendukung pariwisata berkelanjutan di Kota Padang.
Randang Lokan Processing in Nagari Muaro Sakai Inderapura Pesisir Selatan Regency Andhini Azzahra; Elida; Kasmita; Lucy Fridayati
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.v4i2.967

Abstract

This study aims to describe the processing of Randang Lokan in Nagari Muaro Sakai Inderapura, South Coast Regency which includes the composition of ingredients, spices, equipment, and processing processes. This study uses a descriptive method with a qualitative approach. Research informants were determined using purposive sampling techniques, while data collection was carried out through observation, interviews, and documentation. Data analysis was carried out through the stages of data reduction, data presentation, and conclusion drawn, while the validity of the data was tested using source triangulation and triangulation techniques. The results of the study showed that the main ingredients of Randang Lokan consisted of lokan, coconut milk, and ferns, while the additional ingredients used by some of the informants were leman tapak leaves and roasted coconut. The spices used include onion, garlic, red chili, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, and salt. The equipment used is still dominated by traditional equipment, such as lado, gadang cauldrons, wooden stoves, coconut grating machines, and wood mixer spoons. The processing process starts from cleaning and boiling lokan, making coconut milk, refining spices, cooking coconut milk to removing oil, adding spices, lokan, and ferns, then cooking until dry and blackish-brown. The difference found lies only in the use of additives, while the basic processing techniques are relatively the same for each informant. Thus, the processing of Randang Lokan in Nagari Muaro Sakai Inderapura still maintains traditional techniques that have been passed down from generation to generation and is a form of preserving the region's culinary heritage.
The Relationship of Parental Income to Student Career Selection of Culinary Skills Program Ibrahim An-Nakha&#039;i AD; Elida; Kasmita; Lucy Fridayati
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.v4i2.968

Abstract

Career selection is a strategic process for Vocational High School students because it relates to the direction of work, entrepreneurship, or continuing their studies after graduation. This study aims to (1) describe parental income, (2) analyze student career selection based on three main pathways, and (3) examine the relationship between parental income and student career selection of Culinary Skills Program. The research uses a quantitative approach with a correlational design. The population amounted to 202 students and a sample of 135 students was selected through proportional stratified random sampling. Parents' income is measured from the categories of basic income and additional income of fathers and mothers. Career selection was measured with 40 seven-level Likert scale statements. The trial on 30 respondents retained 40 valid points out of the initial 48 points and resulted in a Cronbach's Alpha of 0.947. The results showed that 76.3% of fathers and 87.4% of mothers were in the category of non-income or income below Rp2,500,000 per month; As many as 65.9% of fathers and 74.8% of mothers have no additional income. Overall career selection is most in the high category (44.4%). The entrepreneurial aspect obtained the highest respondent achievement rate of 69.35%, followed by 67.85% working and continuing studies 64.40%. The Spearman correlation yields r_s = 0.110 and p = 0.202, so the relationship between the two variables is positive, very weak, and insignificant. The square of the correlation coefficient of 1.22% indicates a very small joint association. The findings confirm that career services need to strengthen self-efficacy, information, practical experience, and non-financial support, not just consider family economic backgrounds.
Mapping Research Trends in Digital Marketing and Electronic Word of Mouth in the Hospitality Industry: A Bibliometric Analysis Bunga Indah Zaletri; Elida
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.v4i2.1080

Abstract

The rapid development of digital technology has transformed marketing strategies in the hospitality industry. Digital marketing and electronic word of mouth (e-WOM) have become widely discussed topics due to their influence on consumer perceptions and behavior. This study aims to map research trends in digital marketing and electronic word of mouth within the hospitality industry during the period 2015–2026. A bibliometric approach was employed using publication data retrieved from the Scopus database. A total of 35 relevant articles were analyzed using Bibliometrix and Biblioshiny to identify publication growth, leading sources, productive authors, highly cited documents, dominant keywords, and research topic trends. The findings reveal a significant increase in publications after 2020, with the highest number of publications recorded in 2025. The International Journal of Contemporary Hospitality Management and the Journal of Hospitality and Tourism Technology emerged as the most productive publication sources. Keyword analysis indicates that digital marketing, online reviews, social media, and electronic word of mouth are the most dominant research themes. Furthermore, recent studies have expanded toward topics such as artificial intelligence, big data, consumer trust, brand reputation, and customer satisfaction. The results suggest that research in this field has evolved from focusing on digital promotional tools to a broader understanding of consumer behavior and digital technologies in the hospitality industry. This study contributes to the literature by providing an overview of research developments and identifying opportunities for future research.
E-Commerce Evolution: Trust as a Catalyst for Consumer Choices: Evolusi Perdagangan Elektronik: Kepercayaan sebagai Katalisator Pilihan Konsumen Siti Halipah; Yuliana; Asmar Yulastri; Elida; Retnaningtyas Susanti
JBMP (Jurnal Bisnis, Manajemen dan Perbankan) Vol. 11 No. 1 (2025): April
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jbmp.v11i1.2028

Abstract

This study aims to analyze the relationship between consumptive behavior and consumer confidence in online shopping and its impact on entrepreneurship in the digital era. The research method employed is a quantitative survey, which involved distributing questionnaires to 300 respondents who actively engage in online shopping. The data obtained were analyzed using validity tests, reliability tests, and multiple regression analysis to identify the influence of all independent variables. The results showed that consumptive behavior significantly affects consumer confidence, which in turn influences entrepreneurial success in the digital marketplace. This highlights the importance of understanding consumer dynamics for businesses aiming to thrive in the evolving online shopping landscape.
Co-Authors Andhini Azzahra Arsyad Athari Asmar Yulastri Bunga Indah Zaletri Ezi Anggraini Feri Ferdian Frisca Sasri Dwitama Ibrahim An-Nakha&#039;i AD Juliana Siregar Kasmita Kasmita Lisnur Yarahandria Lucy Fridayati Rahmayani Harnesia Retnaningtyas Susanti Rezeki Nur Aini Siti Halipah Yasril Yunus Yolanda Intan Sari Yuliana