bluuebunny/crossref_metadata_2025 huggingface dataset:
Analisis Determinan Pariwisata terhadap Ketimpangan Pendapatan
Authors: Siska Resty Aprillia , Aimon Hasdi
Published: November 2022

This study aims to determine the effect of tourism variables on income inequality in West Sumatra. The data used in this study is panel data from 2012 to 2019 taken from the West Sumatra Tourism Office, the Central Statistics Agency (BPS) of West Sumatra. This study uses panel data regression analysis with tourism income, tourism objects, hotels, and tourist visits as independent variables and income inequality as the dependent. The results of this study are (1) tourism income has a positive and significant effect on income inequality, (2) tourism objects have a negative and significant effect on income inequality, (3) hotels have an insignificant negative effect on income inequality, (4) while tourist visits have a positive and significant impact on income inequality. not significant to income inequality in West Sumatra Province in 2012-2019.
Analisis Pengaruh Sosial Ekonomi Terhadap Efisiensi Penggunaan Energi Listrik Sektor Rumah Tangga Di Sumatera Barat (Studi Kasus Daerah Perkotaan)
Authors: Sabri Sabri , Marta Joan , Nelonda Selli
Published: November 2022

This study analyzes the socio-economic effect on the efficiency of electrical energy use in the urban household sector in West Sumatra (Urban Area Case Study) in 2020. The results of this study explain that the variables of per capita expenditure, education, employment status, age, and communication technology have a positive effect on the intensity of electrical energy use. While the variable of building ownership status is the only variable that has a negative effect on the intensity of electricity use in the urban household sector in West Sumatra. The decrease in the intensity of the use of electrical energy in the urban household sector in West Sumatra reflects the condition of efficiency in the use of electrical energy. On the other hand, the increase in the intensity of use of electrical energy in the urban household sector in West Sumatra reflects conditions in the efficient use of electrical energy.
Pengaruh Modal dan Biaya Produksi Terhadap Pendapatan PT Minang Sukses Sejahtera
Authors: Hafiz Muhammad , Satrianto Alpon
Published: November 2022

This study aims to determine the effect of capital and production costs on the income of PT Minang Sukses Sejahtera. This type of research is quantitative in nature using secondary data in the type of time series data from January 2019 to December 2021 as many as 36 data. The data collection technique is documentation. Using multiple linear regression analysis method. The results of the study concluded that the capital variable had a positive and significant effect on the income of PT Minang Sukses Sejahtera and the production cost variable had a positive and significant effect on the income of PT Minang Sukses Sejahtera. Capital and production costs simultaneously have a positive and significant impact on the income of PT Minang Sukses Sejahtera. Based on the findings in this study, it is suggested to PT Minang Sukses Sejahtera to be able to manage capital and production costs effectively and efficiently so as to maximize revenue and minimize losses so that the company can continue to grow and survive.
Analisis Kepadatan Penduduk, Pertumbuhan Ekonomi dan Anggaran Lingkungan terhadap Kualitas Lingkungan Hidup di Indonesia
Authors: Patra Yuda Muhammad Agung , Idris Idris
Published: November 2022

Research aims to analyze the impact of population density, economic growth and environmental budget on environmental quality in Indonesia. The data used in this study is panel data from 2012 to 2019 covering 32 provinces in Indonesia, data obtained from BPS and KEMENLKH and the Ministry of the Environment. This research uses panel data regression analysis with Population Density, Economic Growth, and Environmental Budget as independent variables and Environmental Quality as the dependent variable. The results of this resaerch that the population density variable has a positive and insignificant effect on the quality of the environment in Indonesia, the variable of economic growth has a positive and significant effect on the quality of the environment in Indonesia. On the other hand, the environmental budget variable has a negative and insignificant effect on the quality of the environment in Indonesia.
Pengaruh Indeks Saham Asing Dan Variabel Makroekonomi Terhadap Indeks Harga Saham LQ45
Authors: Ani Anisa Fitri , Andrian Thomas
Published: November 2022

Investment is one kind of country’s income. The capital market, including stocks, is a form of the convenience of modern investment. Investors, policy makers, capital market observers, and financial analysts need information in monitoring the movement of traded stock prices. Stock index is the main information in the stock market. One of the stock indexes which have potential and noticed by the people is the LQ45 stock price index. In this study, researchers tried to determine the effect of foreign stock index the Dow Jones Industrial Average (DJIA) and Straits Times Index (STI) and macroeconomic variables such as the USD/IDR exchange rate, interest rates (BI 7-days (Reverse ) Repo Rate), and inflation on the LQ45 stock price index. This study uses the Error Correction Model (ECM) method with 60 observational data from the research period January 2017 to December 2021. The results show that DJIA and STI have a positive and significant effect in the long and short term, the exchange rate has a negative and significant effect in the long and short term, interest rate has a negative and insignificant effect in the short term while in the long term it has a significant positive effect, while inflation has an insignificant negative effect in the long and short term on the LQ45 stock price index.
Analisis Mekanisme Transmisi Kebijakan Moneter Melalui Saluran Harga Aset Pada Sektor Riil
Authors: Utami Yolanda Argi , Andrian Thomas
Published: November 2022

The purpose of this study is to see how the variable response of the monetary policy transmission mechanism of the asset price channel in the real sector when there is a change in each variable and to see the contribution of the SBK, rPUAB, rKREDIT, IHPR, INV, OG, and INF variables to the final target. monetary policy reflected in inflation. The analytical method used is the Vector Error Correction Model (VECM) with the analysis of Impulse Responses (IR) and Variance Decomposition (VD). The results of the impulse response analysis show that the policy interest rate, interbank interest rate, credit interest rate, IHPR, investment and output gap variables quickly respond to the shock that occurs in each variable at the beginning of the period. The results of the analysis of variance decomposition in model 1 show that apart from the INF variable itself, each variable has a different contribution to the level of INF with the order of the greatest influence being the output gap (OG), IHPR, and INV. For further researchers, it is hoped that they will be able to do further research on the Residential Property Price Index (IHPR), especially the factors that influence it other than credit interest rates.
Inventory Of Randang Lokan Recipes In Nagari Sasak Kecamatan Sasak Ranah Pesisir District Pasaman Barat
Authors: Yunifa Hilma , Gusnita Wiwik
Published: November 2022

This study aims to inventory the randanglokan recipe, identify the materials used for the production of randanglokan, identify the equipment used, explain the processing process, and describe the function of the randanglokan in the Sasak village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making randanglokan in the form of: lokan, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and leaves. greetings, tapak leman leaves, lime leaves, red chilies, cayenne pepper, turmeric, tamarind, lime, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, spoons, tenong. Furthermore, the processing process starts from material preparation until it is ready to be served. The latter is the function of the randanglokan, which is served at events such as wedding receptions, circumcision of the apostle, commemoration of Islamic holidays, welcoming the holy month of Ramadan, and meals for visits from officials
The Innovation Of Pizza Basic Sauce Using Asam Pedas Paste From Riau Islands
Authors: Tumpuan Adiguna
Published: November 2022

Wisata kuliner menjadi salah satu industri penting dalam dunia pariwisata. Lagoi yang dimana menjadi salah satu destinasi pariwisata terbaik di Indonesia tentu tidak terlepas dari peran wisata kuliner yang akan menjadi sarana pemenuhan kebutuhan dasar wisatawan nusantara maupun manca negara. Salah satu menu yang sangat populer di bisnis kuliner adalah pizza. Dalam pembuatan pizza biasanya menggunakan saus berbahan dasar tomat yang biasa disebut saus marinara sebagai saus dasar. Kepulauan Riau yang terkenal akan kuliner aslinya juga memiliki beberapa bumbu yang khas dari kuliner Kepulauan Riau. Salah satu bumbu yang paling populer di kuliner Kepulauan Riau adalah Bumbu Asam Pedas. Bumbu ini menjadi bumbu inti bagi beberapa hasil laut di Kepulauan Riau seperti ikan, sotong, gonggong, dan lainnya. Di dalam penelitian ini, penulis akan meneliti inovasi pengembangan manfaat bumbu dasar asam pedas khas Kepulauan Riau dengan olahan pizza khas negara Itali melalui uji organoleptik atau analisis sensori untuk mengetahui tingkat kesukaan panelis dengan mengkombinasikan bumbu dasar asam pedas dengan saus asli marinara. Tujuan dari penelitian ini adalah untuk mengetahui tingkat kesukaan dari panelis terhadap aspek rasa, aroma, warna, dan tekstur pada hasil produk inovasi pizza yang menggunakan kombinasi bumbu dasar asam pedas dan saus marinara. Hasil Penelitian menunjukkan kombinasi 50% bumbu asam pedas dan 50% bumbu marinara mendapatkan nilai terbaik dari aspek warna, rasa, tekstur, aroma, dan keseluruhan
The Interest Of Family Welfare Science Department In Participating The Entrepreneurship Student Program In Universitas Negeri Padang
Authors: Sari Yesa Silfia , Yulastri Asmar
Published: November 2022

The background of this research is the lower of student in participating the entrepreneurship student program in the Universitas Negeri Padang. The purpose of the research to describe of  IKK department with family welfare education (first level cullinary system concentration) and cullynary academy study program interests. This type of the research is a Quantitatif descriptif. The population in the research is about 278 students with a sample of 74 people is taken based on proportional random sampling technique. Research data collection tecnique uses a quitionnnare design based on a likert scale that has been tested for validity and realibility. The data analysis technique will beusing microsoft office excel 2007 program and spss 17.0. The results of the analysisof the research data show that students interest in the program is at avarage level.
Influence Of Water Spraying In The Cooking Process Of Baked Churros On Customer’s Acceptance
Authors: Fadhliani Dina Safina , Setiati Yati , Ridawati Ridawati
Published: November 2022

This study aims to examine the influence of water spraying in the cooking process of baked churros on customer’s acceptance , which includes aspects of color, aroma, taste, pores and texture. The study was conducted from January 2020 to March 2020 at the Culinary Analysis and Engineering Laboratory, Faculty of Engineering, Jakarta State University. In this analysis, extra treatment was provided to baked churros in the form of spraying water prior to the baking process. This study used an organoleptic test which was tested on 3 expert panelists (Culinary Education Lecturers) and 30 untrained panelists. The hedonic test results showed that by spraying water with P2, the highest average customer’s acceptance of baked churros seen from the aspects of color, aroma, taste, pores and inner texture was vulnerable to like. The Friedman test with a significant level of α = 0.05 was used in the results of the study. The Friedman test results showed that the treatment did not affect the aspects of color, aroma, taste, inner texture and outer texture, but that it had an effect on the pore aspects. Tuckey's test results showed that in the cooking of baked churros, spraying P2 water was most favored by consumers. Based on these findings, the production of baked churros by spraying water with P2 can be recommended as a result of the best water spraying baked churros. Keyword: Baked Churros, Consumer Acceptance, Water Spraying
Standardization Of Egg Randang Recipes In Nagari Mungka, Payakumbuh City
Authors: Agustin Della Regina , Syarif Wirnelis
Published: November 2022

The purpose of this study is to standardize the recipe for egg randang in Nagari Mungka,Payakumbuh City which includes the use of ingredients, spices, tools, processing techniques and analyzing quality in terms of shape,color,smell,texture and taste. This research is motivated by differences in the use of basic spices,processing techniques and the dosage of ingredients in the processing of egg randang so that the resulting quality is different. This type of research is a mixed method (combination of qualitative and quantitative research). Sources of qualitative data obtained from 10 people who are expert in making randang eggs and sources of quantitative data obtained from 10 trained panelists of community who know about egg randang and the 5 panelists limited culinary art of Padang State University. Based on the research results, it is find that the standard recipe for egg randang includes the main ingredients,spices,tools,processing techniques and quality. The organoleptic test of the standard recipe for egg randang resulted is shape of egg randang (quite parallelogram), color of egg randang dadak (blackish brown),color of egg randang (brownish yellow),smell (fragrant randang),texture of egg randang dadak (quite dry),texture of egg randang (quite crisp and quite brittle),and (savory) taste. Keyword: Standardization,Egg Randang,Mungka
The Influence Of Different Binding Material On The Quality Of Rendang Boleces Fish Cob
Authors: Munawarah Annisa , Holinesti Rahmi
Published: November 2022

The background of this research is to find an alternative beef subtitutes in the manufacture of rendang by using cob fish, in addition to the price of cheap cob fish, cob fish is also easy to find in the market. The focus of this research is to know the effect of binding materials on the quality of rendang boleces of cob fish in terms of shape, colors, aromas, texture, and taste. This type of research is purely experimental, to reveal the effects and differences between the two variables. The research design used is the Completed Randomized Design. Researchers used primary data obtained from five expert panelists by filling out a research questionnaire. In testing the hypothesis, the researcher used the t test statistic, with a significant level of 5% (= 0.05). The result showed that there was no significant influence on the use of tapioca flour as binding agent with glutinous rice flour as binding agent on the quality of the shape, colors, aromas, texture, and taste of boleces of fish cob. From the statement, it is concluded that Ho was accepted due to the t count < t table.
Standardization Of The Recipe For Randang Daging And Additional Ingredients In Padang Panjang City
Authors: Pratiwi Feby Mellisa , Syarif Wirnelis
Published: November 2022

This study aims to standardize the recipe for randang daging and additional ingredients to utilize local ingredients as identity in Padang Panjang city which includes ingredients, spices, tools, processing methods, diferences in the use of additional ingredients, cooking techniques and the dosage in randang processing so that various qualities are produced. This type of researsh is a combination of qualitative and quantitative research. Qualitative data sources were obtained from 16 informants who were experts in making randang and quantitative sources were obtained from 10 trained panelist who knew about randang and 5 limited panelist, namely lecturers of family welfare science, FPP, Padang State University. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test formats. The organoleptic test of the standart recipe for randang daging resulted in a fairly square shape, the form of cassava was produced quite square, the meat was quite blackish brown, the breast was quite blackish brown, the aroma was quite fragrant, the meat was quite tender, the dadak randang was textured quite dry, oily, sweet potato,the texture of cassav is quite fragile, the taste of the meat is delicious and the taste of cassava is quite absorbent.
The Effect Of Subtitution Of Potato Starch On The Pie Crust
Authors: Rezona Yossa , Gusnita Wiwik
Published: November 2022

This research was motivated by the high production of potatoes in West Sumatra which caused the utilization of potatoes to be less than optimal. Potatoes have a high moisture content so that if they are not properly utilized, they will spoil quickly, efforts can be made to extend the shelf life of potatoes by processing potatoes into starch. Potato flour has excellent nutritional value because it contains high starch (starch) resistance so that it can be processed into pie crusts. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture, and taste of the pie crust. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of the pie crust using primary data sourced from 3 expert panelists by proposing an organoleptic test format. Analysis of data with ANOVA, if Fcount> Ftable then proceed with the Duncan test. The results showed that there was no significant effect of potato starch substitution on the quality of the pie crust (jagged round shape, uniform shape, neat shape, color, crunchy texture, and brittle texture) because Fcount  Ftable. The best results were found in X1 with 15% substitution of potato starch.
Inventory Of Types And Traditional Cakes In A Series Of Wedding Ceremonies In Nagari Canduang Koto Laweh
Authors: Rahmawati Anisa , Syarif Wirnelis
Published: November 2022

The background of this research was motivated by the curiosity of researcher about the accurate science of marriage custom at Nagari Canduang Koto Laweh. The purpose of this research was to identify the types and recipes of traditional cake through the series of wedding ceremony at  Nagari Canduang Koto Laweh. The design of this research was qualitative research. The data were collected through observation, interview and documentation. The result of the research showed that the type of ceremony series were maresek, sauah tando, manjapuik marapulai, marapulai pulang, mamanggia minantu, manantuan kandang, baralek, maanta kain, maanta katidiang, mandoa bulan malin, pasinggah buko and maanta pabukoan. The type of tradisional cake served were katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, goreang pisang, jaguang abuh, kue sapik and kue  tangan. The processing tool was divided into preparation tools, molds and countering tools. How to counter the traditional cake depends on the type of series that was being carried out. The way to do this was to dish out  with the plate, bereang-bereang and  rantang. The meaning of traditional cake was related to the role of leadership in Minangkabau custom and people's life as social being. Tradisional cake recipes in the form of notes about the name, ingredients and how to make traditional cake at the series of wedding ceremony at Nagari Canduang Koto Laweh Candung District.
The Impact Of Using Binahong Leaves Extract On Flour Based Cendol
Authors: Wahyudi Ilham Tri , Syarif Wirnelis
Published: November 2022

This research is motivated by the lack of utilization of Binahng leaves in the field of food processing. Binahong leaves are creeping plants that easily live in lowlands and highlands and still grow wild and there is no further use and cultivation by the community. Biinahong leaves have many benefits in the health sector such as normalizing blood circulation, preventing stroke, gout, ulcers, ambient, and so on. The development of binahong leaves in cendol production is expected to be able to provide delicious and healthy cendol qualities for the community. This study aims to analyze the effect of 0%, 25%, 50%, 75% and 100% substitution leaves binohong on the quality of shape, color, aroma, texture, and taste of cendol. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of cendol skin using primary data sourced from 5 expert panelists by proposing an organoleptic test format. Analysis of data with ANOVA, if Fcount> Ftable then proceed with the Duncan test. The results showed that there was a significant effect of binahong leaf substitution on the quality of color, aroma, and texture of cendol because Fcount> Ftable, and there was an insignificant effect of binahong leaf substitution on the quality of cendol flavor because Fcount <Ftable. The best results are found in the substitution of 25% and 100% for the cendol color, 50% for the cendol aroma, and 50%, 75%, and 100% for the cendol texture.
The Effect Was Purple Sweet Potato Flour On The Quality Of Dried Sus
Authors: Wulandari Laila Fauziah , Elida Elida
Published: November 2022

This research was motivated by the lack of utilization of local food ingredients such as purple sweet potato flour in processed food; one of them was dried sus. The purple sweet potato flour was used to reduce the dependence on wheat and as an effort to increase food endurance. This study aimed to analyze the effect of purple sweet potato flour substitution as much as 10%, 20%, and 30% on the dried sus quality which included external quality (volume, shape, color) and internal quality (aroma, texture, taste). This type of research was a pure experiment with a completely randomized design method. The data used was primary data obtained through an organoleptic test by 5 expert panelists. The data analysis of this study used ANOVA test.If Fcount > Ftable, so that it will be continued with Duncan's Test. The result showed that there was no influenceon external quality (volume and shape). While on the external quality of color there was a significant effect, so that is was continued the Duncan Test. On the internal quality (aroma and taste of purple sweet potato) showed a significant effect, so that it wascontinued the Duncan Test. Internal quality research result (texture and savory taste)showed there was no significant effect.
Inventory Of Seafood Based Randang Recipes In Kecamatan Ranah Pesisir Kabupaten Pesisirselatan
Authors: Rahmadhani Yessy , Elida Elida
Published: November 2022

This research was motivated because there was no research on seafood-based randang in Ranah Pesisir District, Pesisir Selatan Regency. There is a need for research to record village assets and because there is no book explaining the kinds of randang recipes and the processing of randang in Ranah Pesisir sub-district. The purpose of this study was to make an inventory of the kinds of randang recipes that included ingredients and spices, equipment and processing processes in Ranah Pesisir District. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is data reduction, data presentation, conclusion and verification. The results of this study indicate that there are 6 kinds of randang made from seafood, namely fish randang, shrimp randang, lokan randang, crab randang, dry teri randang, squid randang. The ingredients for making seafood-based randang consist of fish, shrimp, lokan, crab, dried anchovies, squid. Supporting materials consist of fern leaves, Tapak Leman leaves, green beans, cassava leaves, coconut milk. The ingredients for making randang made from seafood consist of ground chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, tamarind, salt, sugar, and spices which are used to make seafood-based randang, including coriander. Randang processing equipment made from seafood, namely stale Sanduak, stale cauldron, and stove. Randang processing is done traditionally using a stove and firewood until it is dry and blackish in color.
Standardization Recipes of Meat Rendang With Additional Potatoes in Batipuh, Tanah Datar District
Authors: Amini Nismar , Syarif Wirnelis
Published: November 2022

This research aims to obtain standard recipe for beef rendang with addition potatoes. The type of research used in this research is a mixed method of qualitative and quantitative research.The research was carried out in Batipuh, tanah datar district in october 2o2o. The data sources obtained qualitative research were experts analyzing rendang, the data source for quantitative research obtained from organoIeptic test. Qualitative data collection includes observation, interviews, documentation. Quantitative data collection techniques used organoIeptic test questionnaire.Qualitative data analysis use 3 activity elements:data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula(Mx=Σx/N). Qualitative data validity testing participation extension, diligent observation, and tringuIation. Based on the research results, the recipe for beef rendang with addition potatoes includes number of ingredients used, the method of manufacture,and quality of beef rendang with addition of potatoes. From recipe obtained, organoIeptic test will carried out on quality to obtain quality results the Meat Rendang with Added Potatoes that have been converted. Standardization of the Recipe for Meat Rendang with Additional Potatoes, organoIeptic test was carried out to obtain the quality the Meat Rendang with Addition Potatoes, including the shape of the meat(square), color(blackish brown), aroma(fragrant), texture(soft), taste(savory) and potato(absorbed spices)
Physical And Organoleptic Characteristics Of Semprong Cookies Substitution Of Dahlia Tuber Flours (Dahlia Pinnata)
Authors: Amelia Putri
Published: November 2022

This study aims to determine the physical characteristics (thickness, water absorption, and drying loss) and organoleptic characteristics (color, aroma, texture, taste, and overall) of semprong cake substituted with dahlia flower tuber flour. The semprong cake in this study has a filling, namely chocolate jam which is given the addition of 15% dahlia flower tuber flour. This study used a completely randomized design (CRD) for physical quality consisting of 4 types of treatment and 3 replications, namely P0 (100%), P1 (90%: 10%), P2 (85%: 15%), P3 (80 %: 20%). To produce 12 treatment units. The data were analyzed using Analysis of Variant One Way (ANOVA) with a significance level of 95%. For organoleptic quality, the Quantitative Descriptive Analysis (QDA) test was used with a 15 cm long line scale. The results of the data are analyzed and then transformed into a spider web graph. Substitution of dahlia flower tuber showed a significant difference in the aspects of thickness, water absorption, and drying loss. Meanwhile, the organoleptic quality has a significant effect on the aspects of color, aroma, and taste. However, in the overall aspect, the panelists prefer P2 (15%), so it can be concluded that the P1, P2, and P3 semprong cake products have the same physical quality as the untreated semprong cakes and P2 is preferred by the panelists in organoleptic quality assessment.
The Effect Of Jicama (Pachyrhizus Erosus) Flour Substitution On Sponge Cake Quality
Authors: Faizal Resya Ramadhani , Syarif Wirnelis
Published: November 2022

Latar belakang utama dari penelitian ini berasal dari kurangnya variasi pendayagunaan tepung bengkuang, yang merupakan hasil pangan dari Kota Padang, Sumatera Barat khususnya pada produk makanan. Disini, tepung bengkuang berperan sebagai substitusi dari tepung terigu yang kerap digunakan dalam membuat sponge cake. Penelitian ini memiliki tujuan untuk mencari tahu perbedaan dari efek yang dihasilkan dari substitusi tepung bengkuang, masing-masing sebanyak 0%, 25%, 50%, dan 75% terhadap kualitas dari bentuk, warna, aroma, tekstur dan rasa dari sponge cake yang dihasilkan. Desain eksperimen yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL). Tipe data yang digunakan adalah data primer yang diperoleh menggunakan metode Uji Organoleptik yang dilakukan terhadap 5 orang panelis ahli. Analisis Data dilakukan dengan menggunakan ANAVA. Dalam kasus dimana ditemukan efek yang signifikan dalam sampel, maka akan dilanjutkan analisa menggunakan Uji Duncan. Hasil penelitian mengindikasikan bahwa sponge cake terpengaruh oleh substitusi tepung bengkuang, terutama pada kualitas warna (permukaan dan bawah), aroma (bengkuang), tekstur (lembut dan berpori-pori), dan rasa (bengkuang). Sementara itu, tidak terdapat efek yang signifikan ditemukan pada kualitas bentuk (rapi, sesuai dengan cetakan) dari sponge cake. Hasil penelitian terbaik ditemukan pada penggunaan tepung bengkuang sebanyak 75% (X3) terhadap kualitas dari bentuk, warna, aroma, tekstur, dan rasa dari sponge cake yang dihasilkan.
The Relation How To Learn With The Learning Outcomes Indonesian Cake Of Tata Boga
Authors: Nova Puput , Elida Elida
Published: November 2022

One of the factors that influence student learning outcomes is the way students learn. This study aims to describe the relationship between learning methods and student learning outcomes in the subject of Indonesian Cake and Cake Products at SMK Negeri 1 Padang Panjang. The method used in this research is quantitative methods which are classified into correlational research types. The population in this study was the students of class XI Food Management at SMK Negeri 1 Padang Panjang. The sample technique used was total sampling. Student learning data were obtained from distributing questionnaires which were arranged using a Likert scale model. While learning outcomes are obtained from the final report card grades. The data analysis technique used in this research is Product Moment Correlation. Based on the results of the research conducted, it was shown that the students' learning method in the subject of Indonesian cake and cake products, the Culinary Skills Competency of SMK Negeri 1 Padang Panjang was in the good category with a percentage of 76% and learning outcomes were”in the good category with a percentage of”52% with a correlation coefficient of 0.406 significance 0.02 <”0.05”or” t count> t table”(2.307> 1.699) shows that the hypothesis (Ha) is accepted, namely that”there is a positive and significant relationship between learning”methods and learning”outcomes in Indonesian Cake and Cake Products Subjects Competency of Culinary Skills at SMK Negeri 1 Padang Panjang.
Relationship Of Industrial Practice Results With Students 'Work Interest In Smk Negeri 3 Solok City
Authors: Yana Suka , Yulastri Asmar
Published: November 2022

This study aims to describe work interest, the relationship between the results of industrial work practices with student work interests, and the results of industrial work practices. This type of research is descriptive quantitative correlational. The students of SMK Negeri 3 Solok City who became the population of this study used a sample of 59 people taken by proportional random sampling technique. Students who have had industrial work practices become the source of data in this research. The distribution of survey questionnaires is a collection of data using a Likert scale that has been tested for validity and reliability. In this study, the method of descriptive analysis and data categorization was carried out based on the ideal score of data analysis techniques. In addition, the data analysis requirements test, correlation coefficient analysis, and correlation significance coefficient analysis were carried out. The results of this study are the overall industrial work practices are in the right category, general interest in work is in the very high category, and there is a positive and significant relationship between the two. This study concludes that the results of industrial work practices affect student work interest.
Standardization Of The Recipe For Randang Daging As Traditional Food In Nagari Tapakis
Authors: Huda Mifathul Nurul , Elida Elida
Published: November 2022

This study aims to standardie the recipe for meat randang as traditional food in Nagari Tapakis both in terms of ingredients, seasonings, and processing methods. The differences in ingradients, seasonings and  processing methods make the result or quality of the meat range vary in terms of shape, aroma, texture and taste. This type of research is using a mixed method. This research was conducted in Nagari Tapakis, Ulakan Tapakis District, Padang Pariaman Regency. There are two data sources, quantitative, namely  10  trained panelists who know about randang and 5 limited panelists, namely a lecturer in Family Welfare Science, Faculty of Hospitality Tourism, Padang State University The qualitative data collection technique is the organoleptic tets questionnaire format.the results of the organoleptic tets for the meat randang recipe were a fairly square shape, the color of the meat and the randang bran was quite blackish brown, the texture oh the meat was quite soft, the texture of the randang bran was quite dry and oily, the taste of the meat was pervasive and the taste of the randang bran was savory
Standardization Of Dakak-Dakak Recipe In Simabur Sub District Pariangan District Tanah Datar Regency
Authors: Rahmi Septia , Elida Elida
Published: November 2022

This research is to find the standart recipe of dakak-dakak recipe, include the quality of dakak-dakak. The methods of this research is Mix Method, that is combine a qualitative research and the quantitative research. This research was conducted in Nagari Simabur, Tanah Datar Regency from May 6, 2019 to May 31, 2019. The data sources used in this study were qualitative data sources obtained from people who are good at making dakak-dakak, and quantitative data sources were obtained from 10 people. Limited panelists, namely the Desa Simabur community who are experts in making dakak-dakak. Based on the results of quantitative research, it was found that the number of recipes that had been converted to grams as units of measure. From the results of the organoleptic test conducted, it was found that the quality of the dakak-dakak included: shape of the dakak-dakak (round hollow), shape (uniform), shape (neat), color (yellowish white), color (uniform), aroma (fragrant of flour rice), texture (brittle), and taste (savory).
STANDARDIZATION OF RANDANG MEAT RECIPES IN NAGARI CINGKARIANG BANUHAMPU DISTRICK AGAM REGENCY
Authors: Rozi Muaz Ar
Published: November 2022

This study aims to standardize the recipe for beef randang in Nagari Cingkariang, Banuhampu District, Agam Regency. This type of research uses a combination of qualitative research which includes ingredients, spices, tools and processing methods as well as quantitative research, namely analyzing the quality of meat randang in terms of color, shape, texture, aroma and taste. This research was motivated by the absence of standard recipes used in processing, causing differences in recipes and processing results in each tribe that processed randang in Nagari Cingkariang. The source of qualitative data was obtained from several panelists who know and are experts about randang. Then the meat randang recipe is obtained which includes the main ingredients, spices, tools and processing techniques. While the source of quantitative data was obtained from 5 panelists who were trained and skilled at making randang. The research result of standardization of the meat randang recipe was carried out by means of organoleptic testing on the quality and the results obtained were the shape of the randang square cut, the color of the randang brown black, the aroma of randang spices and spices, the soft texture of randang meat and the savory taste of randang.
Inventory Of Meat Randang Recipes In Batipuh Kabupaten Tanah Datar
Authors: Syafira Cindy Oki , Syarif Wirnelis
Published: November 2022

The purpose of this study was to make an inventory of the various types of beef randang recipes which include ingredients, spices, equipment and processing processes in Batipuh Tanah Datar Regency. This research is motivated by the absence of data explaining the various kinds of meat randang recipes in Batipuh, Tanah Datar Regency and as a first step in maintaining the national culture in promoting local traditional food as a tourist destination. This type of research is qualitative. Data collection techniques by means of observation, interviews, and documentation. Data analysis used in the field is reduction, display, conclusion and verification. The results of this study were 9 recipes of beef randang in Batipuh Tanah Datar, to be precise in Nagari Baripuh Ateh, Nagari Gunung Rajo, and Nagari Tanjung Barulak. Generally, the main ingredients used are beef and coconut milk from old coconut using wet spices, namely onions, garlic, ground chilies, ginger, galangal, lemongrass stalks, and dry spices, namely coriander, cloves, and nutmeg. And the leaves are lime leaves, turmeric leaves, and bay leaves. The tools used are plastic com, filter, cutting board, millstone and blender, stale skillet, sanduak and stove, samba plate, cambuang and pan. The processing of different spices with stove fuel and firewood.
Competency Relevance Of Graduates Of Family Education Study Program Concentration Of Tata boga With The Needs Of Work World
Authors: Putri Resha Audia , Yulastri Asmar
Published: November 2022

This study aims to describe the Competency Relevance of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary and the needs of World Work as a whole and based on three research indicators, namely: knowledge, skills and attitudes. This type of research is a quantitative study with a descriptive approach. The population of this study were 64 alumni of the Family Welfare Education Study Program, the concentration of Cullinary, with a sample of 64 people who were taken based on the total sampling technique. Sources of data are alumni of the Cullinary Concentration Family Welfare Education Study Program in the year 2012, 2013 and 2014. The research data collection technique was carried out using a questionnaire designed based on a Likert scale that has been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis and using the method of classifying the data based on the ideal score. The results of this study illustrate the Relevance of the Competence of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary as a whole who fall into the medium category. Based on the results of the study, it can be concluded that the competence of graduates of the Family Welfare Education Study Program with the concentration of tataboga is quite relevant to the competencies needed in the world of work.
The Effect Of The Use Of Brown Rice Flour (Oryza Nivara) In The Making Of Almond Crispy On Physical Properties And Consumer Acceptance)
Authors: Morendra Rhiska Ayu
Published: November 2022

This study aims to study the effect of using brown rice flour on physical properties (diameter, thickness and weight of dough) and consumer acceptance (color, aroma, taste, texture, shape and thinness). This research begins with making brown rice flour, where brown rice is soaked in water and then dried and then mashed. Brown rice flour was used as much as 70% (P1), 80% (P2) and 90% (P3). Based on the results of the Anova test, there was no effect of using brown rice flour on the physical properties of crispy almonds. Friedman test results show that there is an effect of using brown rice flour on color, but there is no effect on aroma, taste, texture, shape and thinness. The results of the Tuckey = 0.05 test indicate that P2 is the recommended product in the color aspect because it has the highest value. Products with P2 treatment are recommended as the best crispy almonds in terms of physical properties and consumer acceptance.
The Standardization Of The Mangkuak Recipes In Koto Tangah District Padang City
Authors: Jefrina Yolanda , Syarif Wirnelis
Published: November 2022

The purpose of this study was to produce the best the standardization of the recipe for mangkuak cake in Koto Tangah District, Padang City to determine the ingredients, equipment, processing techniques and 5 analysis of quality indicator which are expected to cover shape, color, aroma, texture and taste. The background of the research is that ingredients used and processing techniques. The various of processing techniques produce different quality indicator. This type of research is a mixed method. The source of qualitative research were obtained from 10 people experts in processing mangkuak cake and quantitative data sources were obtained from the community of 10 trained panelists whoe were experts in making mangkuak cake and 5 limited panelists from expert of society making mangkuak cake. Qualitative data collection techniques include observation, interviews, documentation while quantitative data collection techniques include the organoleptic the questionnaire format. Based on the result of organoleptic test get quality indicator mangkuak cake, the shape (rounded and tidy), the color (of skin white color in upper and brown color in center), aroma (coconut milk and pandan leaf ), the texture (soft), the taste (tasty and sweet).
Analysis of the Kastengel Quality Produced From the White Sweet Potato Flour
Authors: Rahmadani Meri , Holinesti Rahmi
Published: November 2022

Kastengel is a cookie from the Netherlands that is crunchy, contains cheese, these cookies are in the form of blocks with a size of 4x1x1 cm, golden yellow, and fragrant. Kastengel is made from the main ingredient in the form of wheat flour which is still imported. The development of products from local flour, such as white sweet potato flour can reduce imports of wheat flour. The nutritional content of white sweet potato is not inferior to wheat and is widely grown in West Sumatra. This study discusses the analysis of the quality (shape, color, aroma, texture, and taste) of white sweet potato flour kastengel as much as 15%, 30%, and 45%. A true experiment is this type of research with completely randomized design (CRD) method, three replications, and three treatments. Data were obtained directly from 5 panelists who answered a questionnaire (sensory test format) about the quality of white sweet potato flour kastengel which was referred to as primary data. Then tabulate the data obtained in tabular form and perform analysis of variance (ANOVA). If the analysis of variance shows Fcount>Ftable, proceed to Duncan's test. The results showed that the color (golden yellow) and texture (crispy) of white sweet potato flour had a significant effect on the quality of kastengel. The result of the best quality of white sweet potato flour kastengel was the substitution of 30% white sweet potato flour in the treatment (X2).
Relationship Of Experience Of Industrial Field Practices With Work Readiness Of Graduates Of Family Welfare Education Study Program
Authors: Hendra Nadiatul Fadhilah , Yulastri Asmar
Published: November 2022

This research basically wants to find answers to problems regarding the relationship of information to the world of work, student competencies and job readiness. This study aims to determine whether there is a significant relationship between experience in industrial practice and job readiness for graduates of the Family Welfare Education Study Program.This type of research is quantitative research with a correlation approach. The population of this study were students who graduated from the Family Welfare Education Study Program in 2015 totaling 106 students consisting of 68 students who graduated from Catering and 38 students who graduated from Fashion Design. The sampling technique used the Proportional Random Sampling method with a total of 51 students consisting of 33 students who graduated from Catering and 18 students who graduated from Fashion Design. The data collection technique uses a questionnaire (questionnaire) that has been tested for validity and reliability. To find out the relationship between Industrial Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program using the Product Moment Correlation technique.The results of the study conclude that there is a positive and significant relationship between Industrial Field Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program with a positive correlation coefficient of 0.457 and significant 0.001 < 0.05, then Ha is accepted.
The Effect Of Banana Mas Flour Substitution On The Quality Of Semprit Cookies
Authors: Firdayanti R.P Thesya , Syarif Wirnelis
Published: November 2022

Cookies are one type of pastry product that people like. Cookies have many variations, one of which is a syringe cookie. Spray cookies are spray cookies that have a sweet taste, made from the basic ingredients of wheat flour, fat with a syringe technique. Wheat flour as the main ingredient for making cookies can be replaced by using banana flour. This study aims to analyze the effect of banana flour substitution on the quality of the syringe cookies with the percentages of 0%, 25%, 50%, and 75% on the organoleptic test of the shape, color, aroma, texture, and taste of the syringe cookies. This type of research is a pure experiment using a completely randomized design (CRD) method with four treatments and three repetitions. The data collection technique was carried out by giving questionnaires to 5 expert panelists who were lecturers of Family Welfare Science with the concentration of UNP Cuisine with primary data types. The data were analyzed using ANAVA, if Fcount Ftable then continued with Duncan's test. The results of this study indicate that there is a significant effect on the quality of the syringe cookies except for the shape, color, and sweet taste. The results of the quality of the best banana flour substitution syringe cookies were in the second treatment (X1) with a percentage of 25%.
Analysis Of Differences The Quality Randang Eel With The Handling Technique Grilled And Fried Eel
Authors: Adrinelvita Adrinelvita , Elida Elida
Published: November 2022

The study aimed to analyze the differences in the quality of rendang eel with the technique of handling grilled and fried eels. The type of research conducted is quantitative research with experiment methods, namely conducting direct experiments on the manufacture of eel rendang with different handling techniques. The study used a completely randomized design (CRD) with 3 replications. The data used is primary data obtained directly from 3 expert panelists who provide answers to a questionnaire (organoleptic test format) about the quality of eel randang with different handling techniques. The data obtained are tabulated into tabular form and analyzed to see the difference between the two treatments with (t test). If the data analysis shows tcount ttable then Ha is accepted and if tcount ttable then H0 is accepted. Based on the results of data analysis of eel rendang using grilled and fried eel handling techniques, the results of data analysis showed that there was no significant difference between X1 and X2 treatments on the quality of eel rendang which stated that H0 was accepted. Overall, with the average tabulation of data, the best results from the two variables are in the fried eel handling technique (X2). For further research, it is recommended to use the technique of handling rendang eel by frying because the value of color, aroma and taste quality is superior to the technique of handling burnt eel (X1).