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Elida
Universitas Negeri Padang
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Journal : siber journal of advanced multidisciplinary

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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'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.
Co-Authors Abdul Luthfi Andhini Azzahra Anni Faridah Arsyad Athari Asmar Yulastri Bunga Indah Zaletri Ezi Anggraini Farah Meidilla Az Zahra Feri Ferdian Frisca Sasri Dwitama Ibrahim An-Nakha'i AD Juliana Siregar Kasmita Kasmita Lisnur Yarahandria Lucy Fridayati Rahmayani Harnesia Rahmi Holinesti Retnaningtyas Susanti Rezeki Nur Aini Siti Halipah Yasril Yunus Yolanda Intan Sari Yuliana