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All Journal Ensiklopedia of Journal Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pengabdian Masyarakat Aufa (JPMA) SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review
Yasih, Fitri
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Implementation of Differentiation Learning In SMK Negeri 9 Padang Aninda, Femira Nasyirah; Siregar, Juliana; Elida, Elida; Yasih, Fitri
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.v5i3.16888

Abstract

This research was motivated by the discovery of different learning styles and characteristics of students, which became a challenge for culinary teachers. This research aims to describe the process of implementing differentiated learning in the culinary skills program at SMK Negeri 9 Padang starting from the initial stages, implementation, to evaluation. This type of research is descriptive research with a qualitative approach using the case study method. The informants for this research were 5 culinary teachers at SMK Negeri 9 Padang. The technique for taking informants uses the Purposive Sampling technique. Data collection techniques are carried out by conducting interviews, observation and documentation. In order to increase the accuracy of the data, the author tested the validity of the data by means of data triangulation. Next, the data is analyzed by collecting the data obtained, reducing the data, presenting the data, and drawing conclusions. The research results show that the initial stage of differentiated learning is carried out by planning lessons, teachers also attend various training and seminars to increase their skills and knowledge in implementing differentiated learning. The implementation of differentiated learning is divided into several activities according to the teaching module design. These learning activities are differentiated based on three components, namely content differentiation in the form of involving students in group assignments; process differentiation in the form of the use of learning video teaching media, textbooks, oral explanations, as well as the formation of study groups, and product differentiation in the form of practice with groups with different products so that students can learn from other groups, presentations in front of the class, and individual assignments. Evaluation of differentiated learning is carried out by teachers with assessments which include assessments at the beginning of the learning process, assessments during the learning process, and assessments at the end of learning which are used to see students' abilities in understanding and remembering lesson material. 
Analysis Of The Sensory Quality Of Rolled Cake Using Coconut Milk Fat Rahmadani, Fitri; Siregar, Juliana; Kasmita, Kasmita; Yasih, Fitri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26768

Abstract

This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste. The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake.This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste.The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake.
Quality Of Mochi With Red Dragon Fruit Peel Juice Substitution Khairiyah, Zahratul; Andriani, Cici; Elida, Elida; Yasih, Fitri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26766

Abstract

Mochi is a Japanese specialty made from glutinous rice flour that is easily modified into attractive food with various colors. Mochi is a popular food among the public, but many use synthetic dyes. Dragon fruit peel can be used as a natural coloring ingredient in mochi by substituting red dragon fruit peel juice to increase its functional value. This study aims to analyze the effect of 30%, 50% and 70% red dragon fruit peel juice substitution on the quality of color, aroma, texture and taste of mochi. This type of research is a pure experiment with the Complete Randomized Design (CRD) method, with three repetitions. Data were analyzed using Analysis of Variance (ANOVA), if Fcount> Ftable then continued the Duncan test. The results of this study indicate that there is a significant effect on the substitution of dragon fruit peel juice as much as 30%, 50% and 70% on the quality of color (pink rose) and aroma quality (not smelling typical of red dragon fruit peel). While the quality of taste and texture did not show a significant effect. The best results of color quality are found in X2 (3.67) with pink rose color category, aroma quality is found in X0 (5.00) with the category of not smelling typical dragon fruit skin, moist texture quality is found in X2 and X3 (3.89) with moist category, chewy texture quality is found in X0 (4.11) with chewy category, soft texture quality is found in X2 and X3 (3.89) with soft category and in taste quality is found in X0 (5.00) with the category of not tasting typical dragon fruit skin. The results showed that there was a significant effect of red dragon fruit peel juice on color quality (pink rose) and taste quality (no taste of dragon fruit peel). 
Quality of Using Watermelon Extract Substitution for Sweet Bread Putri, Novari Hasukma; Anggraini, Ezi; Elida, Elida; Yasih, Fitri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26759

Abstract

Bread is a food product that is quite popular in Indonesia. Bread is a source of energy that is beneficial to the body when consumed. The main ingredients in making bread consist of wheat flour, water, baker's yeast, and salt. In addition, there are also additional ingredients such as milk, butter, eggs, sugar, delicious ingredients in the form of chocolate and others depending on the type of bread. This study aims to analyze the influence of watermelon extract substitution of 25%, 50%, 75% on the quality of color, aroma, texture, taste, and shape in the sweet bread produced. The type of research used in this study is a pure experiment (True Experiment) with the research design used is a complete random design (RAL) with 3 repetitions. The type of data used was primary data obtained directly from 3 limited panelists by filling out an organoleptic test format. For hypothesis testing, this study uses an analytical test (ANAVA), if it is different, it will be tested with the Ducan Multi Rangers Test (DMRT). Based on the results of the organoleptic test and followed by the statistical test or variant analysis test (ANAVA) showed that there was a significant influence on the quality of the golden brown outer color, the inner color of orange, the quality of the fragrant aroma of watermelon, the quality of smooth texture, the quality of soft texture, the quality of sweetness and taste of watermelon, and the quality of the volumetric shape Ho was accepted by f calculus, < f table. And the results of the organoleptic test were best obtained in treatment 4 (75%).
KUALITAS PERMEN KERAS DENGAN SUBSTITUSI SARI JERUK KALAMANSI Putri, Rensiana; Mustika, Sari; Farida, Anni; Yasih, Fitri
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2956

Abstract

Abstract: Hard candy is a non-crystalline candy that is cooked at high temperatures (140-1500C), which has a hard texture, shiny and clear appearance. Hard candy generally uses sucrose, glucose and water as raw materials, while other additional ingredients are dyes, synthetic flavors, and acidifiers. Storing hard candy at high temperatures also causes stickiness and graining problems. This study aims to analyze the quality of hard candy with calamansi orange juice substitution of 0%, 10%, 20%, 30%, and 40% with sensory tests including color, appearance, texture, aroma and taste. The type of research conducted is a pure experiment using a Completely Randomized Design (CRD) with five treatments and 3 repetitions. Data collection techniques are carried out by giving questionnaires to 50 untrained panelists. Tabulated data using the ANOVA Test and if there is a difference, it will be continued with the Duncan Test. The results of this study indicate that the substitution of calamansi orange juice gives significant and insignificant results on the quality of color, appearance, texture, sweetness, sourness, and aroma with a concentration of 40% so that it increases the best color concentration with a value of X4 (5.82) with a very yellow category, for the best aroma quality results are at X4 (5.07) with a typical orange aroma category, the best sour taste results are at X4 (4.43) with a fairly sour category, the best appearance quality results are at X4 (5.39) with a shiny category, the best texture quality sensory test results are at X4 (5.19) with a hard category, the best sweet taste sensory test results are at X0 (5.36) with a sweet category. While for the best taste test results are at the X3 value for the quality of appearance, texture and sweetness and at the X4 value for the quality of color, taste, and sourness.Keywords: Quality, Hard candy, Calamansi Orange Juice.
Informasi Dengan Minat Siswa SMP Dalam Memilih Jurusan Kuliner di SMK Yolanda, Ratifah; Elida, Elida; Gusnita, Wiwik; Yasih, Fitri
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 8 (2025): SENTRI : Jurnal Riset Ilmiah, Agustus 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i8.4393

Abstract

Vocational education, particularly Vocational High Schools (SMK), plays an important role in preparing graduates who are ready to work or continue their studies. However, the Culinary Arts program at SMK Negeri 2 Gunung Talang still faces low student enrollment. This study aimed to examine the relationship between vocational school information and junior high school students’ interest in choosing the culinary expertise program. Using a quantitative correlational design, the population consisted of 869 ninth-grade students in Gunung Talang District, with 274 students selected through proportional stratified random sampling. The research instrument was a Likert-scale questionnaire tested for validity and reliability (α = 0.627 for information; α = 1.000 for interest). Results showed that the average score of vocational school information was 82.80 (SD = 9.629), categorized as fairly good, with the highest indicator being facilities and infrastructure (mean = 2.86) and the lowest being sources of information (mean = 2.60). Students’ interest scored an average of 95.80 (SD = 13.528), also fairly good, with the highest indicators on personality (mean = 2.89) and socio-cultural environment (mean = 2.87). Pearson correlation analysis revealed a strong and significant positive relationship (r = 0.678; p = 0.000) between vocational school information and students’ interest. These findings highlight the importance of quality and accessible information in shaping students’ interest, emphasizing the need for schools to optimize information dissemination strategies to strengthen the attractiveness of the culinary program.
PEMBELAJARAN MATA PELAJARAN MAKANAN INDONESIA DI ERA DIGITALISASI 5.0 Yasih, Fitri; Lubis, Siti Isma Sari; Harmawan, Violintikha
Ensiklopedia of Journal Vol 5, No 3 (2023): Vol. 5 No. 3 Edisi 3 April 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v5i3.1781

Abstract

Learners or students can no longer control the use of learning media, because indeed the demands of the world today, all people must actively take advantage of scientific facilities that are all easy to obtain in the current era of digitalization 5.0. This makes various learning sciences more and more needed from day to day. The purpose of writing this research is to find out the application of media use in learning Indonesian Food Subjects in the digitalization 5.0 era. The writing method used is a qualitative literature review research method in which the author identifies writing, data, materials with reference to Indonesian food journals and books. With the existence of learning media for the Indonesian Food subject, it is hoped that all students in the culinary field and the professional community can continue to take advantage of information opportunities that are widespread and easily accessible. In particular, continuing to preserve Indonesian culinary specialties which also compete with modern culinary delights for the popularity of local people's food in this digitalization era. The results of this study support the internationalization of the development of the 5.0 digitalization era in the implementation of making learning media for Indonesian Food subjects. There are many indicators of innovation, social environment and internationalization that can influence the development of Indonesian food learning, so that it can be accepted by the wider community and students in general. 
Meningkatkan Budaya Literasi di Sekolah Menengah Pertama Negeri 7 Padang Sidempuan lubis, siti isma sari; Harmawan, Violintikha; Yasih, Fitri
Jurnal Pengabdian Masyarakat Aufa (JPMA) Vol. 5 No. 1 (2023): Vol. 5 No. 1 April 2023
Publisher : Universitas Aufa Royhan Di Kota Padangsidipuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/jpma.v5i1.1001

Abstract

Literasi merupakan kemampuan dalam memahami dan menggunakan sesuatu secara cerdas melalui berbagai kegiatan, antara lain kegiatan membaca, melihat, menyimak, menulis, dan berbicara. Seseorang wajib memeiliki keterampilan ini sebagai bagian besar dalam proses pendidikannya, baik secara formal maupun nonformal. Para peserta didik baik di sekolah menengah pertama maupun atas dituntut untuk memiliki kemampuan literasi bagi peserta didiknya yang berkaitan dengan keterampilan membaca yang mencakup kemampuan memahami informasi secara analitis, kritis, dam reflektif. Gerakan Literasi Sekolah merupakan sebuah upaya yang dilakukan secara menyeluruh untuk menjadikan sekolah sebagai organisasi pembelajaran yang warganya literat sepanjang hayat melalui pelibatan publik. Oleh karena itu diperlukan peningkatan budaya literasi disekolah melalui kegiatan pengadian kepada masyarakat di SMP Negeri 7 Padangsidimpuan, yang bertujuan untuk meningkatkankan budaya literasi melalui kegiatan-kegiatan gerakan literasi bagi warga Sekolah Menengah Pertama (SMP) Negeri 7 Padangsidimpuan.
Co-Authors Anggraini, Ezi Aninda, Femira Nasyirah Cici Andriani elida elida Farida, Anni Fitri Rahmadani, Fitri Gusnita, Wiwik Harmawan, Violintikha Kasmita Kasmita Khairiyah, Zahratul Lubis, SitiIsma Sari Mustika, Sari Putri, Novari Hasukma Putri, Rensiana Siregar, Juliana Yolanda, Ratifah