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Standarisasi Resep Kue Sangko Di Nagari Ampang Tareh Lumpo Kecamatan Ampek Jurai Kabupaten Pesisir Selatan Maharani, Putri; Baidar, Baidar; Syarif, Wirnelis
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 find a standard cake recipe sangko, and the quality of the cakes sangko. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Nagari Ampang Tareh Lumpo from the date of March 7, 2016 until April 7, 2016. The data source is twofold: a source of qualitative data obtained from the expert community, the source of quantitative data obtained from five expert panelists made cakes limited sangko in Nagari Ampang Tareh Lumpo. Based on the quantitative results of organoleptic standardization cake recipe sangko which has been converted followed by organoleptic tests found the quality of the cake sangko include: shape (patterned neat and thickness of ± 1 cm), color (white enough clean), aroma (coconut and aroma of pandan leaves) , texture (moist and loose), taste (sweet.Kata kunci: standarisasi resep kue sangko, kualitas.
3 Standarisasi Resep Kue Pinyaram Itam Di Kanagarian Alahan Panjang Kabupaten Solok Nenda, Welly Afrita; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This study aims to find a standard cake recipe pinyaram Itam, and the quality of the cakes pinyaram Itam. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kanagarian Alahan Panjang from the date of July 28, 2016 until August 28, 2016. The data source is two fold: a source of qualitative data obtained from people who are good at making cakes pinyaram itam, the source of quantitative data obtained from five panelists limited good at making cakes pinyaram itam in Kanagarian Alahan Panjang. Based on the quantitative results of organoleptic standardization cake recipe pinyaram Itam which has been converted followed by organoleptic tests found the quality of the cake pinyaramitam include: form pinyaram Itam (neat), forms the central part (round), the shape of the edge (lace), center of volume (expands) , color (purple), aroma (the aroma of black rice), middle texture (soft), texture edge (dry), the center of the cavity (hollow) and taste (sweet), flavor (black rice).Keywords: standardization, cake recipe pinyaram itam, quality.
PENGARUH PENGGUNAAN METODE DEMONSTRASI TERHADAP KOMPETENSI PROFESIONAL SISWA PADA MATA PELAJARAN MENGOLAH MAKANAN KONTINENTAL KELAS X DI SMK N 1 SINTUK TOBOH GADANG Gustina, Gustina; Baidar, Baidar; Silfeni, Silfeni
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research start from the fact at school that it has 55 % the result of the study of the students in class x on Jasa Boga Competition in Subject Prosessing Continental Food are down of the KKM (7,5).This process make the hypothesis because of the proseces of the study still focus to the teacher and the studying process in teaching, the teacher also teacher also explain the material with conventional method. The purpose of this research to know the effect using demonstration method of Professsional Competition  students in their subject the proses of continental food in class x Jasa Boga department at SMK N 1 Sintuk Toboh Gadang in academic year 2012 / 2013. The kind of this research is quasi experiment research by using factorial planning one direction with all the population are students in class x Jasa Boga SMK N Sintuk Toboh Gadang. The sample is taken by using Total Sampling technique. The instrument is used test to estimate professional competition students are value form practice of questions test that given in the last research. The data analysis technique get thitung > ttabel =  (4,8 > 1,67) in clusion, using demonstration method give positive effect it’s means that in significant level 0,05 of professional competition students on subject how do the process continental food in class x at SMK N 1 Sintuk Toboh Gadang in academic year 2012 / 2013.   Kata kunci: Metode Demonstrasi, Kompetensi Profesional.
HUBUNGAN DISIPLIN DENGAN HASIL BELAJAR SISWA PADA MATA PELAJARAN PENGOLAHAN MAKANAN INDONESIA 1 DI SMK NEGERI 9 PADANG ariefiani, mega nita; baidar, baidar; elida, elida
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to determine the relationship of the discipline to the student learningoutcomes in subjects Indonesia Food Processing 1 in State 9 Padang Vocational High School.Covering aspects of punctuality, obedience and responsibility in teaching students both theoryand practice. This study is correlational. The population in this study were all students of class XFood Services State 9 Padang Vocational High School , the sample in this study amounted to 64people with a proportionate random sampling technicians. The data analysis technique used isthe correlation product moment correlation formula. Results showed that students who attendschool in State 9 Padang Vocational High School, generally belonging to the category of beingdisciplined, while students' largely belong to the category not pass / fail. Disciplines studying therelationships between variables (X) with the learning outcomes Indonesia Food Processing 1 (Y),has a positive and significant relationship with a correlation of 0.827, correlation coefficientsignificance test results tcount> T (11.577> 1.671).Keyword: Discipline is positively associated with student learning outcomes. table
Makanan Adat Pada Acara Perkawinan Di Desa Lubuk Kembang Kabupaten Rejang Lebong Bengkulu Istiqomah, Tia; Baidar, Baidar; Fridayati, Lucy
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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This research is grounded of the society are still trying to bequeath the tradition only by mouth to mouth, so they are worried the information would be defferent between each generation. The purpose of this research is to describe of how wedding ceremoni step by step, type of course that are being served, the type of recipe, and the food serving at the wedding ceremony in Lubuk Kembang village Rejang Lebong Bengkulu. Thr type of research is a qualitative research. The data colection technique is snowball sampling. The result of the research showing (1) The arangement of the wedding ceremony are the event before the ceremony, the main event, and after ceremony event. (2) As for the type of the course being served are staple food, side dish, vegetables, sambal, cakes and drinks. (3) The amount of the collected recipe are 21 recipe in total, consisting of 6 recipes of side dish, 5 recipes of vegetables, 4 recipe of sambal, 6 recipes of cakes. (4) The way of the event owner serving of the course is Jamuan Kutai.Keyword: The traditional food in the wedding ceremony
PENINGKATAN AKTIFITAS DAN HASIL BELAJAR SISWA PADA MATA PELAJARAN KESEHATAN, KESELAMATAN KERJA (K3) DAN HIGIENE SANITASI DENGAN MENGGUNAKAN MEDIA POWER POINT DI SMK NEGERI 3 KOTA SOLOK Sarah, Sarah; Baidar, Baidar; Elida, Elida
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The background of this research is low activity and students learning outcomes on subjects Kesehatan, Keselamatan Kerja (K3) and Higiene Sanitasi at SMK Negeri 3 Solok. Purpose of this research to increase activity and students learning outcomes using power point. Type of research is Classroom Action Research, with three cycles. This research consisted of four stage planning, acting, observation, and reflection. Data used primary data were obtained directly from students activities form and students learning outcomes on subjects K3 and Higiene Sanitasi. Data obtainedare tabulated and calculated the percentage of achievement of learning objective. The result showed media poer point can increase activity and students learning outcomes on subjects K3 and Higiene Sanitasi. This matter can be seen increased activity and learning outcomes master learning target above the value 71.Word keys : activites, learning outcomes, students, media, and power point
JENIS DAN MAKNA MAKANAN PADA ACARA BALATAK TANDO DI DESA SUNGAI NANAM KECAMATAN LEMBAH GUMANTI Fitra, Yelniza; Baidar, Baidar; Fridayati, Lucy
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

The purpose of this study is to identify the type of food, explaining processing techniques, describes the manner of presentation, and express the meaning of food in the event balatak tando. This type of research is qualitative. The place of research in Sungai planted. Sources of data obtained from bundo Kanduang, traditional leaders and local communities. Data collection techniques Snow-Ball Sampling by observation, interviews, and documentation. Analysis of field data reduction, display, conclusion and verification. The results showed that (1) the type of food at the event balatak tando comprises seven types of food, namely: the staple food, side dishes, vegetables, sauce, appendages, fruit and cake or pangacok. (2) Mechanical processing of food in the event balatak tando, fried, boiled, digulai and burned (3) How to serve food at the event balatak tando namely the dish saprah and basanduak. (4) The food at the event balatak tando meaning that all problems should be negotiated or discussed to find trouble spots that should not be decided by one of the family (5) the event balatak tando manduduan alek, eating pangacok, tuka tando, eating rice basanduak.Keywords : Types, Meaning, Food, Balatak Tando
Pemanfaatan Perpustakaan Dengan Hasil Belajar Pada Mata Kuliah Higiene Dan Sanitasi PKK Fakultas Teknik riwayati, riwayati; baidar, baidar; syarif, wirnelis
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

ABSTRACTThis study aimed to determine the relationship of the use of libraries UNP with learning outcomes at the course hygiene and sanitation courses PKKFakulty Technical State University in Padang. The research method used isdescriptive quantitative type of ex-post facto correlational approach. Thesampling technique used in this study is random sampling with a sample of 70people. The results showed that Fhitung is 27.69, while the F table = 3.99.Fhitung> F table, it can be concluded that the relationship between thevariables X and Y is linear. The results of statistical tests show that there is apositive and significant correlation of 0538, the results of the significance testof correlation coefficient Sig (p) obtained was 0000. where 0.000 <0.05, thenHo is rejected. To the conclusion that there is a positive and significantrelationship between the use of the library to the value of subjects of hygieneand sanitation in the family welfare program student study culinaryconcentration PKK. Keywords: Utilization Library, Learning Outcomes, Value Hygiene AndSanitation, 
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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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
Co-Authors Adelina, Julia Amanah, Sary Amelia, Dessi Asmar Yulastri Azda, Yessilvia Cici Andriani Dahnia, Whustoh elida elida Erlina, Rini Fitra, Yelniza Gustin, Nifrika Yuni Gustina Gustina HANI, IKHVAR Istiqomah, Tia Jannah, Annisa Miftahul Krista Maria S Liswarty, Liswarty Lucy Fridayati Mardhatillah, Mardhatillah mega nita ariefiani Nenda, Welly Afrita Nofitasari, Neli Noverina, Delvince Putri Maharani Rahmawati, Nela riwayati riwayati Sarah Sarah, Sarah Silfeni Silfeni Sofnitati Sofnitati Supriani, Nike Vicky, Vicky Wahyuni, Helva Widaswara, Juwitalia Wirnelis Syarif Wiwik Gusnita Yulia Maya Sari Yuliana Yuliana