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All Journal E-Journal Home Economic and Tourism JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service The Indonesian Journal of Computer Science
Wiwik Gusnita
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Other

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PROGRAM PENGEMBANGAN PRODUK UNGGULAN DAERAH DIVERSIFIKASI PRODUK GELAMAI DI KANAGARIAN HARAU KECAMATAN HARAU KABUPATEN LIMA PULUH KOTA SUMATERA BARAT Kasmita, Kasmita; Gusnita, Wiwik; Holinesti, Rahmi; Faisal, Dini; Asnur, Lise; Pasaribu, Pasaribu
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2 No 2(Jul-Des) (2018)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas Kampus Limau Manis - Padang 25163

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Abstract

Kecamatan Harau merupakan salah satu kecamatan di Kabupaten Lima Puluh Kota dimana terdapat UMKM yang memproduksi makanan khas Gelamai. Saat ini gelamai hanya dijual dalam sajian konvensional dan pengemasan yang tidak representatif, sehingga belum memiliki nilai jual tinggi sebagai produk unggulan Sumatera Barat. Program Pengembangan Produk Ungulan Daerah ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra yakni tentang modifikasi produk Gelamai hingga pengemasan untuk industri skala kecil. Kegiatan ini secara khusus bertujuan untuk Peningkatan pengetahuan yang lebih baik tentang manfaat coklat sebagai antioksidan bagi tubuh dan dikombinasikan dengan gelamai sebagai makanan spesifik dan produk unggulan Sumatera Barat, mitra mampu mengolah gelamai dan coklat menjadi berbagai varian rasa yang memenuhi persyaratan kesehatan dan keamanan pangan sehingga layak untuk dipasarkan. Dengan demikian hasil olahan gelamai yang diproduksi memiliki nilai ekonomi yang lebih tinggi. Kegiatan ini dilaksanakan pada bulan Juni hingga bulan November 2018 di Jorong Lubuk Jantan, Nagari Harau, Kecamatan Harau melalui metode ceramah dan tanya jawab serta demonstrasi, latihan dan pemberian tugas dari instruktur kepada peserta pelatihan, dan bimbingan. Produk yang dihasilkan selanjutnya dilakukan uji organoleptik oleh panelis ahli untuk mengetahui kualitasnya dari segi bentuk, warna, aroma, tekstur, dan rasa. Kata kunci: Program Pengembangan Produk Unggulan Daerah, Diversifikasi, Gelamai, Coklat, Kualitas.
HYGIENE PERSONAL MAHASISWA PADA MATA KULIAH PASTRY DI WORKSHOP TATA BOGA JURUSAN KESEJAHTERAAN KELUARGA FT UNP Sari, Novita; Elida, Elida; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to get an overview of personal hygiene  at Pastry  courses.  This type of research is a research survey, the population is  students  who follow the Pastry  courses  listed on the semester January-June 2015 that took the Pastry Courses  and sample  taken  through the total sampling.  Research instrument using the format of research using using two alternative  answers. Data analysis techniques by means of determining frequency distribution  data and determine the level of attainment of respondents.  Personal hygiene  in  workshops the Home Economic is good.  Personal  hygiene with sub indicators of fingers and hands well.Indicators of the head and the hair well. Indicators of clothing work clothes very well. Indicators  shoes stated very good .   Keywords: Personal Hygiene, Pastry Courses, Workshops
HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR MATA PELAJARAN BOGA DASAR KELAS X JASA BOGA DI SMK NEGERI 1 PAINAN Sari, Ika Purnama; Silfeni, Silfeni; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to 1) describe the motivation of students on subjects Boga Basic Class X Hospitality at SMK Negeri 1 Painan, 2) Describe the student learning outcomes in subjects Boga Basic Class X Hospitality at SMK Negeri 1 Painan, 3) To reveal relationship between motivation and learning outcomes in subjects Basic Culinary Hospitality in class X SMK Negeri 1 Painan. Sample in the study included 30 people with purposive sampling technique. Result of research that student motivation is 76.73% in medium category. Product Moment Correlation test research there is a relationship between motivation and learning outcomes r value of 0.782 and 0.000 sig. The research obtained show that the value of sig 0.000 <0.05 alpha so his decision is Ho refused and Ha is received it can be concluded that there is a strong positive relation between motivation and significant to the learning outcomes on the subjects of class X Basic Culinary Hospitality at SMK Negeri 1 Painan.Keywords: Motivation, Learning Outcomes, Student / i catering services
PENGARUH SUBSITUSI TEPUNG PISANG KEPOK TERHADAP KUALITAS KUE PUTU AYU Kaputri, Yossy; Gusnita, Wiwik; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by thelack utilization of banana flour used in diversity of food processing, while banana flour can be one alternative to replace some of wheat flour as main material from Putu Ayu. This study aims to analyze the effect of substitution treatment of banana flour by 25%, 50%, 75% and 100% on the quality of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. The data used are primary data sourced from 30 semi-trained panelists by proposing the organoleptic test format. Analyze data using ANAVA, if FCcount> FTable then proceed with Duncan test. From the results of this study there is a significant influence of the use of banana powder on the quality of the cake with the use of pure banana as much as 50% mengahasilkan cake putu ayu with the best quality, including volume (soft), color (light brown), kerstur (soft) , and taste (Banana). Keyword: Banana Flour, Putu Ayu, Quality.
PENGARUH SUBSTITUSI JANTUNG PISANG TERHADAP KUALITAS ABON DAGING SAPI Fiannisa, Resti; Faridah, Anni; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was distributed by the utilization of banana heart is still not varied and prices of beef abon is expensive. This research aims to analyze the influence of substitution banana heart as much as 0%; 25%; 50% and 75% of the quality beef abon in terms of color, smell, taste and texture. This type of research is pure experiment using the method of complete random design with three repetition. The type of the data used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already obtained later is tabulated in the form of tables and the analysis Variant (ANAVA). If different test followed by Duncan. Results of the research showed there was significant influence of the quality beef abon that is brown color quality, taste banana heart quality and fibrous fiber quality but has no effect on the good smell quality, savory taste quality and crisp texture quality. It can be concluded that the best percentage is found on substitution banana heart as much as 75%.Keywords : Banana Heart, Beef Abon, Quality.
PENGARUH SUBSITUSI TEPUNG SAGU TERHADAP KUALITAS KULIT PIE Tobing, Lukman Muhammad; Yulastri, Asmar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was motivated by the utilization of sago flour which is used in diversification of food processing, while sago flour can be one alternative to replace some of flour as the main ingredient of pie skin. This study aims to analyze the influence of substitution of sago flour as much as 25%, 50% and 75% to the quality of pie skin in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. The data used were primary data sourced from 30 semi-trained panelists by proposing the organoleptic test format. Analyze data using ANAVA, if FCcount> FTable then proceed with Duncan test. The result of this research is significant influence from the use of sago flour to the quality of pie skin with the use of sago flour as much as 75% produce the best quality pie skin, including brownish yellow color, to the quality of sago aroma and for the taste of sago. Keywords: Substitution, Sago Flour, Skin pie, Quality.
Hubungan Kreativitas dengan Hasil Belajar Pengelolaan Usaha Boga Mahasiswa Jurusan Ilmu Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Murni, Ravika; Syarif, Wirnelis; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the relationship of creativity with the results of student learning Science Department of Family Welfare in the subject of Business Management Catering Faculty of Tourism and Hospitality UNP. This study is quantitative with a population of 96 students and 48 students were sampled. Data collection techniques for the creativity of students using a questionnaire (questionnaire). The results showed that the creativity of students in the subject of Business Management Catering categorized enough (77%), while the results of student learning categorized as good (50%).Correlation test results showed that there is a positive and significant relationship between the creativity of students learning outcomes with tcount 0.619 Significant padataraf 0.000.Keywords: Creativity, Learning Outcomes
STANDAR RESEP LAPEK KOCI DI DESA TANJUNG SABAR KECAMATAN PARIAMAN UTARA KOTA PARIAMAN HANI, IKHVAR; Baidar, Baidar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to find a standard recipe lapek koci, and quality lapek koci. Type of research is a mixture (Mixed Method). This research was conducted in the village of Tanjung Sabar from the date of December 10, 2015 until April 1, 2016. The data source is twofold: a source of qualitative data obtained from community experts and traders are experts at making lapek koci at Tanjung Sabar, a source of quantitative data obtained from 10 panelists from the public and limited to 5 panelists from lecturers Catering FPP-UNP. Based on the results of quantitative research organoleptic lapek koci standard recipe that has been converted with 4 repetitions found the quality of lapek koci include: a pyramid shape (t = 4,5.pxl = 4) 3.8%, 3.8% immaculate shape, color leather (dark brown) 4%, the fill color (dark brown) 4%, leather aroma (scented brown sugar) 3.8%, the content of aroma (scented green beans) 4%, skin texture (chewy) 4%, the texture of the content ( fine) 4%, skin taste (sweet) 3%, and the flavor of the contents (sweet) 3%.Keywords : standard recipe lapek koci , quality
TINJAUAN TERHADAP BARANG BAWAAN TAMU PADA ACARA BARALEK DI KENAGARIAN VII KOTO TALAGO KECAMATAN GUGUAK KABUPATEN LIMA PULUH KOTA Supriani, Nike; Baidar, Baidar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Study this is aimed to identify the contents, the equipment used, determine the function and meaning luggage of guest at the wedding party. This study was descriptive qualitative research with the object luggage of guest. Data collected by using Snowball Sampling, included observation, interviews, and documentation. Data analysis include reduction data, presentation of data, and verification conclusion. Showed the result the difference between the luggage of invited guest and guest were called. Invited guest brought 3 tray of food and 1 basket of rice contain rice and gifts. Luggage of guest filled by the host with food. Guest were called bring rice and glutinous rice, then luggage of guest filled by the host with bananas, pinyaram, fish cake, sugar, and instant noodles. Luggage of guest functioning to eased the burden of the host and strengthen family relationships between many people. Its meaning as keeping feelings, generous, and know the customs is characteristic of the minang people.Keyword: Luggage, Wedding Party, Kenagarian VII Koto Talago
KONTRIBUSI KETERSEDIAAN PERALATAN SERVICE TERHADAP HASIL BELAJAR MAHASISWA IKK (TATA BOGA) PADA MATA KULIAH DASAR PENATAAN DAN PELAYANAN MAKANAN Utami, Dewi; Yulastri, Asmar; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this study is still a lack of service in the majors KK equipmentfor the course Basic Setup and food services. This study aims to, 1) Describe theavailability of equipment service in the majors KK, 2) determine student resultsIKK course Basic Setup and food services, 3) Reveal contributions equipmentavailability service to the learning outcomes of students IKK (Food coordination)course on Basic structuring and food services. This type of research is quantitativedescriptive by using the correlation method. The research population amounted to169 people, with a sample of 42 people and using simple random sampling. Theresults showed that: 1) the availability of equipment service outcomes of moderate(71.43%). 2) results of student learning subjects IKK Basic Setup and good foodservices (31%). 3) contributions equipment availability service to the learningoutcomes of 13.2% it can be concluded that the hypothesis that "there is acontribution availability of equipment service for learning outcomes" can beaccepted (Ha).2Kata kunci: ketersediaan, peralatan service, mahasiswa IKK
Co-Authors Afdal Akbar Agus Rianti Ali Anis Anni Faridah Annisa Rahma Fitri Asmar Yulastri baidar baidar Bunga Walia Cici Andriani Cindy Kispriatama Dahnia, Whustoh Dewi Prabaningtyas Dewi Utami Dewi, Ayu Prastika Dikki Zulfikar Dillatul Khair dini faisal Elida elida elida Ersa Shafira Fadhila Ramadhanti Fadhilla, F. Faisal, Dini Fiannisa, Resti Ganefri . Ghina Adriana Giatman Hafazah, Siti HANI, IKHVAR Hansi Effendi Hilma Yunifa Humairah, Uttri Ika Purnama Sari Ira Mariana Juniyati, Fatimah Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Lise Asnur Lucy Fridayati Maisa Siska Eka Wati Maswati Maswati Messy Kartika Muhammad Al Ghifari Murni, Ravika Muskhir, Mukhlidi Novita Sari pasaribu pasaribu Pasaribu, Pasaribu Putri, Rani Kurnia Rahmi Holinesti Ranggi Rahimul Insan Reno Yelfi Rhiska Septyani Affriadi Rizky Azizah Rusi Cahdian Rusmiati, Tika Sarah Indah Naffira Sari Mustika sastika, Nadhiya Silfeni Silfeni Silvia Sri Astuti Siti Afifah Rambe Sri Wahyuni D Suci Fortuna Putri Suci Okdivia Prastika Sukiyaki, Lamtiur Ester Supriani, Nike Tassania Ridho Azzahra Tivany Putri Tobing, Lukman Muhammad Utari Handayani Vika Afnelisa Gustina Wirnelis Syarif Wirnwlis Syarif Yesi Jayusman Yolanda Intan Sari Yolanda Putri Yossa Rezona Yuliana Yuliana