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Yelfi, Reno
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The Influence Of Learning Creative Product And Entrepreneurship Subjects To The Passion Of The Students In Entrepreneurship At Smkn 9 Padang Andini, Vanisa; Yelfi, Reno
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.10982

Abstract

this study aims to describe The effect of learning outcomes on creative and entrepreneurial product subjects in the culinary field on the passion of class XII Culinary students in entrepreneurship at SMK N 9 Padang. This research method is a quantitative correlational approach. The results of the study are from the average variable score, creative product learning and entrepreneurship obtain a respondent achievement level (TCR) of 4.14 with a very high category. From the average variable score, the desire for entrepreneurship obtained a respondent achievement level (TCR) of 4.14 in the high category. There is a positive and significant relationship between the learning variables of creative and entrepreneurial products and the desire of Class XII Tata Culinary students to become entrepreneurs at SMKN 9 Padang, where the level of relationship between the two variables is in a fairly strong category.
Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts Syaqhila, Putri; Yelfi, Reno; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (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.v5i1.12468

Abstract

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..
The Relationship Of Learning Outcomes To The Desired Of Vocational School Students To Enter College Rahmi, Ulfa; Yelfi, Reno
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.10980

Abstract

This study aims to determine the desire of students to enter tertiary institutions with student learning outcomes and to analyze whether there is a relationship between student learning outcomes and students' desires to enter tertiary institutions. This research method is quantitative with a correlational approach. The results showed that the category of respondent's achievement level (TCR) for students' desire to enter higher education was 3.97 in the high category. There is no significant relationship between student learning outcomes and students' desire to enter college.  
The Perception Of Pamong Teacher Towards Students Practice Of Educational Field Private Vocational School Of Fpp Unp In Core Learning Activities at SMK Negeri 9 Padang Febriani, Lia; Yelfi, Reno; Syarif, Wirnelis; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.10983

Abstract

This research was conducted to find out the perceptions of tutors' teachers towards Culinary School students at FPP UNP in the implementation of learning at SMK Negeri 9 Padang for the January-June 2021/2022 period. This research method is a quantitative descriptive approach. The population of this study were all culinary teachers who became tutors in the January-June 2021/2022 period, namely 10 people. Sampling was carried out using the total sampling technique. Data was collected through a questionnaire using a Likert scale. The results of this study indicate that the perception of tutor teachers towards PLK students in the implementation of learning is good with a percentage of 73%. For preliminary learning activities, the degree of achievement of perception is 71% in the good category; for the core learning activities of 73.5% in the good category; for closing learning activities it 74.4% in the good category.
The Effect Of Jackfruit Seed Flour Substitution On The Manufacture Of Choco Chips Cookies Edlin, Dhelsa Arindi; Yelfi, Reno; Fridayati, Lucy; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.633

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung biji nangka pada choco chips cookies sebanyak 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa.. Jenis penelitian yang dilakukan adalah quasi eksperimen. Data dalam penelitian ini menggunakan data primer. Prosedur penelitian terdiri dari tahap persiapan, tahap pelaksanaan dan tahap penilaian. Instrumen dalam penelitian ini adalah uji organoleptik terhadap produk yang dihasilkan dilengkapi dengan kode sampel. Data dianalisis dengan menggunakan analisis varian (ANAVA), Karena F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian ini adalah terdapat perbedaan yang signifikan dari substitusi tepung biji nangka terhadap kualitas warna (kuning), aroma (harum butter, biji nangka), tekstur bagian luar (kasar), rasa (manis, biji nangka), karena F hitung > F tabel. Sedangkan kualitas bentuk (bulat bergerigi, pipih dan seragam), tekstur bagian dalam (kasar), dan rasa (cokelat) pada choco chips cookies tidak terdapat perbedaan yang signifikan karena F hitung < F tabel.
Analysis Laboratory Culinary Art At SMK N 3 Solok Fadhillah, Syahidah Nur; Yelfi, Reno
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.11011

Abstract

This study aims to describe (1) the condition of the laboratory room area, lighting, floors, walls in the pastry and bakery product practice laboratory (2) describe the effectiveness of practical learning in the pastry and bakery product subject for class 12 at SMK N 3 Kota Solok. This study uses a qualitative descriptive research method, namely research that describes the condition of an object, symptoms and events that are actually appropriate in the field. The research sources were 1 head of workforce, 1 PBB subject teacher, 1 student and 1 alumni of SMK N 3 Solok City. Data collection techniques used are observation, observation, interviews, and documentation. Data analysis techniques use descriptive qualitative, thus this study aims to describe, summarize situations, conditions and various phenomena that exist in reality. The results of the study show that: (1) The review of the area of the room is not in accordance with the standard, namely 72 m2 so that the area of the student's work area is 2 m2/student. (2) seen from the arrangement of seacra equipment and materials that have not been carried out optimally. So it is necessary to make a proposal to develop a laboratory so that it meets standards in accordance with applicable regulations, both in terms of facilities, building materials and equipment, in order to create safety and comfort in the practice process. 
A Study About The Meaning Of Traditional Food Services In Baralek Events At The Bride's Residence Zahira, Viona; Yelfi, Reno
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.501

Abstract

This study aims to describe the process of implementing the baralek event in Nagari Muaro, Sijunjung Regency, the food served during the baralek event, the tools used in serving food and the meaning contained in the presentation of food during the baralek event in Nagari Muaro, Sijunjung Regency. The research method used in this study is a qualitative research method with a descriptive approach, namely research that reveals the object of research thoroughly, broadly and deeply. This research was conducted in Nagari Muaro from August to September, the data obtained from the wali nagari, niniak mamak, bundo kanduang, the head of KAN and the community. This research data obtained through interviews, observations and observations as well as documentation. The results of the research on a series of baralek events in Nagari Muaro Kab.Sijunjung, the food served, the tools used and the meaning of the food served. The series of events carried out at the Baralek event in Nagari Muaro, Sijunjung Regency, which consisted of: Ambun Selusur, Asking Mamak's Permission, Monti Jo Siriah Gadang, Pamboli Meal, Alek Bagurau Sumando, Bainai Night, Manjamu Mamak, Mahanda Kokek, Marriage Contract, Bakawan Night. The food served in the baralek event is banana fried kotan, kokek, and goat curry rice. The tools used in serving food at the baralek event are piriang dinner, piriang samba, cambuang, galeh, teapot and tamala. The meaning of the food served is kokek and fried sticky rice which have a close meaning between 4 jini and their parents, while the goat curry rice has the meaning of alek jo niniak mamak. 
The Implementation Of Eating at Traditional Events Bakaua In Order To Preserve The Regional Culture Of Sijunjung District Tama, Yuvran; Yelfi, Reno; Fridayati, Lucy; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.3360

Abstract

The purpose of this study is to find out about the series of events, the execution of the meal, the equipment used for serving and processing as well as the symbolic and philosophical meaning of the dishes at the Bakaua Adat event. The type of research used was qualitative research. The research informants were Bundo Kanduang, Niniak Mamak, and the people in Nagari Koto Padang Ranah or Sijunjung Traditional Village who knew about Bakaua Adat events. The results of this study describe: 1) The series of Bakaua Adat Nagari Koto Padang Ranah or Sijunjung Traditional Villages of Sijunjung Regency such as: Niniak Mamak Meetings, Organizing traditional game competitions, Organizing alek nagari, Bajago-jago nights, and carrying out Bakaua Adat ceremonies (Praying and eating together or bajamba). 2) Types of food served, namely: Buffalo meat curry, lamang, white rice, godok bananas, crackers, bananas and kalio potatoes. 3) The equipment used consists of cooking and processing tools. Processing tools such as kitchen knives, millstones, stoves, frying pans, stale spoons and tablespoons. The serving utensils consist of: Dulang, serving lid, cloth, plastic and banana leaves. 4) The symbolic and philosophical meanings of the food served at the Bakaua Adat event are as follows: Buffalo meat curry (asking for rain), lamang (suluh nagari and kinship), rice (please help), crackers (complementary), kalio potato (complement each other), bananas (apology), boiled bananas (unanimous decision), water (tranquility). While the meaning of eating at the ceremony is to increase a sense of togetherness, hospitality, help and teach manners and norms in social life.     
The Relationship Between Of Using A Learning Gadget With The Result From Student Learning Attitude In The Food Service Subject At Smk Negeri 6 Padang Febria, Lisya; Yelfi, Reno
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.2298

Abstract

This research is motivated by the emergence of positive and negative impacts in the use of gadget learning media, in addition to the positive impact, the use of gadget learning media has a negative impact, namely making students more individual rather than socializing, even though it is expected that by using this gadget students can gain more knowledge from each other. exchange information with friends to create a fun learning attitude This study aims to this research is to describe the  of using gadget media, describing learning outcomes and analyzing whether there is a relationship between the impact of usinga learning gadget with the result from student learning in the food service . This type of research is a quantitative correlational approach. The results of the study are from the average variable score, the impact of using gadget learning media obtains a respondent achievement level (TCR) of 3.66 in the high category. From the average variable score, the learning outcomes obtained the respondent's achievement level (TCR) of 4.11 in the high category. There is a positive and significant relationship between the variable impact of the use of gadget learning media and the results of learning food service at SMKN 6 Padang, where the level of relationship between the two variables is in a fairly high category.
The Relationship Between Of Online Learning With Student Character Nakata, Yua Nagami; Yelfi, Reno
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.10981

Abstract

This study aims to describe the online learning knowledge possessed by students, describe student character and analyze whether there is a relationship between online learning during the Covid-19 pandemic to the character of grade XII students Food Services at SMKN 9 Padang. This research method is quantitative, with a correlational approach. The results showed that the category of respondents' achievement level (TCR) of online learning was 3.64 with a high category and the respondents' achievement level (TCR) of student character was 3.05 with a medium category. There is a significant relationship between online learning during the Covid-19 pandemic and the character of class XII Boga Services students at SMKN 9 Padang.  
Co-Authors Andini, Vanisa Anggraini, Ezi Dikki Zulfikar Edlin, Dhelsa Arindi elida elida Fadhillah, Syahidah Nur Febria, Lisya Febriani, Lia Gusnita, Wiwik Insan, Ranggi Rahimul Lucy Fridayati Nakata, Yua Nagami Prabaningtyas, Dewi Rahmi, Ulfa Siregar, Juliana Syaqhila, Putri Tama, Yuvran Wirnelis Syarif Zahira, Viona