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All Journal Al-Ta'lim Jurnal Pendidikan Tata Boga dan Teknologi Indonesian Journal of Computer Science Media Pendidikan Gizi dan Kuliner
Anni Faridah
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Other

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Comparative Study Of The Quality Of Dried Choux Tilapia Meat Sri Nugroho Susanti; Anni Faridah
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.v4i1.518

Abstract

Dried choux is a choux paste dough, small in size, brownish yellow in color, crunchy textured with a savory taste.Utilization of tilapia in dried milk can add new innovations in the field of pastry.This study aimed to analyze differences in the sensory quality of dried tilapia meat and cheese. This type of research is experimental, using a completely randomized design (CRD) with two treatments and three repetitions. The products made were subjected to a sensory test by 5 limited panelists (5 lecturers) by filling out a questionnaire. The data obtained were then processed using the independent sample t-test program SPSS 25.0 to determine the differences between treatments. The results showed that the average value of the sensory test results of dry milk using cheese and tilapia meat was uniformly 3.67 and 3.60; star shape diameter 1 cm 3.27 and 3.13; colors 3.87 and 3.67; fragrance 1.07 and 2.13; hollow texture 3.87 and 3.60; and crunchy textures 3.60 and 3.53; and savory taste 3.60 and 3.53; typical taste of tilapia 1.00 and 2.00. the fragrance and taste of dried choux tilapia meat with cheese had been significant difference. 
Overview Of The Tradisional The Babako Event In Marriage Nagari Jawi-Jawi Guguk, Solok Regency Sisi Dwiana Septi; Anni Faridah
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.v4i1.532

Abstract

Babako  is a traditional Minangkabau ceremony in the form of a visit by bako to banana children. Lack of knowledge of the younger generation about the traditional Babogo, this study aims to describe the series of traditional Babogo events, types of traditional food, tools used to make traditional food and the meaning of traditional food served in the Babako traditional event in Nagari Jawi-Jawi Guguk, Solok Regency. The type of research used is qualitative research. The results of the study: 1) A series of events in Nagari Jawi-Jawi Guguk Solok Regency, including: manjapuik the bride (anak daro/marapulai), maagiah mempelai makan, manuka baju for the bride, bararak, panyarahan baban, eat basamo, go home. 2) Types of traditional food, namely: Laluak, agar-agar, rice, randang cubadak, kalio kantang dagiang, gulai cubadak, asam padeh, fried chicken, and crackers. 3) The equipment used consists of preparation tools, processing equipment, and serving tools. 4) The meaning of the traditional food served at the Babako event is as follows: silama (strengthening the relationship), agar-agar (maintaining a gentle and polite attitude), rice (purity), randang cubadak (patience and togetherness), kalio kantang dagiang (complementary to each other). ), gulai cubadak (simplicity), asam padeh (compact in running the household), fried chicken (healthy waafiat in carrying out life), crackers (customary and religious guidelines).  
The Purple Sweet Potato Mochi Quality Rahmi Dwi Putri; Anni Faridah
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.v4i1.551

Abstract

Mochi adalah kue yang terbuat dari tepung beras ketan, bertekstur kenyal berbentuk bulat dan dilumuri tepung maizena yang telah disangrai.  Mochi termasuk kue yang digemari oleh masyarkat namun masih banyak menggunakan pewarna sintesis yang mencolok padahal banyak bahan pangan yang bisa dijadikan pewarna alami.  Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ubi jalar ungu terhadap kualitas mochi. Jenis penelitian yang digunakan adalah eksperimen murni (true eksperimen), menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali pengulangan. Teknik pengumpulan data dilakukan dengan memberikan angket kepada panelis terbatas yang merupakan dosen Ilmu Kesejahteraan Keluarga konsentrasi Tata Boga Universitas Negeri Padang. Data dianalisis menggunkan Analisis Varian (ANAVA), jika Fhitung> Ftabel maka dilanjutkan dengan Uji Duncan.  Hasil penelitian menunjukkan bahwa adanya  pengaruh yang signifikan terhadap kualitas  warna. Sedangkan bentuk (rapi dan seragam) aroma, tekstur dan rasa tidak menunjukan pengaruh yang signifikan. skor terbaik secara keseluruhan yaitu bentuk rapi  3.73 (X1), bentuk seragam 3.67 (X1), warna 3.60 (X2) ungu, aroma 3.87 (X1) harum, tekstur 3.73 (X1) kenyal, dan rasa 3.73 (X1) manis. Hasil terbaik dalam penelitian ini adalah perlakuan (X1) dengan substitusi ubi jalar ungu sebanyak 40%
Subuh Mubarokah in Formation of Academic Culture at University Linda Rosalina; Muharika Dewi; Al Ikhlas; Yuliana Yuliana; Anni Faridah; Prima Kurniati Hamzah
AT-TA'LIM Vol 30, No 1 (2023)
Publisher : Institut Agama Islam Negeri Imam Bonjol Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15548/jt.v30i1.730

Abstract

Academic Culture is the habituation that can characterize an institution in college; good quality culture ensures the development of proper academic services. Technology advancement that threatens morality and academic culture must be anticipated with spiritually nuanced programs like the Subuh Mubarokahh program. As with any program, evaluation must be carried out. This research aims to evaluate behavior change and the benefits of academic culture activities. This is descriptive quantitative non-associative research, with a questionnaire as the instrument; participants included 43 lecturers and 504 students from Padang State University's Faculty of Tourism and Hospitality. According to the research results, the benefits of improving personal qualities that encourage the quality of faith and pious deeds as a Muslim are very high, and the development of a quality academic culture of kriya, ruhiyah, and badaniyah from personal lecturers and students. The program evaluation recommends that the Subuh mubarokah always be carried out by developing studies that align with the needs of lecturers and students to ensure the program's benefits in the realization of an academic culture that becomes the self-image of a quality institution.
Quality Analysis Of Fruit Leather From Mixed Fruit Of Pedada (Sonneratia Caesolaris) And Mango Fruit Nur syaedah; Anni Faridah
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.v4i2.8551

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture and can be rolled up. Pedada fruit is a type of mangrove fruit that is rarely used by the community because of its sour taste, so it needs to be combined with fruit that has a sweet taste, such as mango. The purpose of this study was to obtain the best quality fruit leather from a combination of pedada fruit (Sonneratia caseolaris) and mango fruit. This type of research was a pure experiment using a completely randomized design (CRD) with four treatments and three repetitions. The treatment given to the ratio of broiler and mango fruit in the manufacture of fruit leather is X1(1:0 / 100:0), X2(3:1/ 75:25), X3(1:1/ 50:50) and X4(1:3/ 25:75). Data were obtained from five limited panelists who had carried out organoleptic tests. Data will be analyzed statistically using Analysis of Variance (ANOVA). If the analysis of variance shows Fcount>Ftable then Duncan's test will be continued. The results showed that there was a significant effect between X1, X2, X3 and X4 on the quality of shape, color and taste of the fruit leather and there was no significant effect on the quality of the aroma and texture of the fruit leather. The best fruit leather quality test results were obtained at 1:1 treatment with a balanced composition of 50:50. 
Analysis Of The Quality Of Ice Cream With Substitution Of Katuk Leaf Extract Sindy Afrilla; Anni Faridah
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.v4i2.8339

Abstract

Ice cream is a food that is loved by all people. Ice cream is a food product that contains milk fat and protein. In making ice cream, we still use synthetic dyes, even though there are many natural dyes around us, which have many benefits. So the purpose of this research is to substitute katuk leaf extract in making ice cream. The type of research used was a pure experiment (true experiment), using a Completely Randomized Design (CRD) with 3 repetitions. The data collection technique was carried out by giving questionnaires to limited panelists who were lecturers in Family Welfare with a concentration in Culinary Planning, Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then proceed with Duncan's Test. The results showed that there was a significant effect on color quality with a value of 3.83 (X3). Overall the best quality analysis results were found in treatment X2, namely the addition of 25% katuk leaf extract
The Influence Of Ratio Chocolate With Dadiah To The Quality Of Sensory Praline Dadiah Nurul Aimuni; Anni Faridah
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.v4i2.497

Abstract

Lack of public knowledge of west Sumatra's typical functional food, namely "dadiah". Dadiah is a buffalo milk product that is fermented naturally in bamboo containers at room temperature for 24 - 48 hours. Dadiah has a sour taste and fishy aroma that is not liked by some people or the public, the use of chocolate can reduce the sour taste and fishy aroma in dadiah, one of which is by being made into praline dadiah.  This study aims to analyze the ratio of chocolate to dadiah to the quality of praline dadiah as much as (4:5); (5:5) and (6:5) to the qualities of shape, color, aroma, texture, taste and liking. This type of research is a pure experiment that uses a complete randomized design method and three repetitions carried out by giving questionnaires to limited panelists. The instruments used are organoleptic tests through level tests, hedonic tests, and hypothesis testing using ANOVA statistics, and if they differ significantly followed by the Duncan Test.  The results showed that the average values were almost the same in every test except for the quality of texture and likeability. This is also evidenced by the results of ANOVA, where the texture and preferences of the praline are influenced by the large ratio of chocolate. The best results are found in the ratio (5:5) in each praline dadiah manufacturing treatment
Sensory Analysis Of Breading Flour From Coconut Pulp Nia Febi Syahputri; Anni Faridah
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.v4i2.8552

Abstract

Coconut pulp is waste obtained from the by-products of coconut meat processing whose utilization is still limited. Coconut pulp contains 86.85% carbohydrates, 7.84% fat, 2.15% protein and 63.66% crude fiber. The nutritional content of coconut pulp has the potential to be processed into food products. The study aimed to analyze the use of different drying techniques with the addition of turmeric to the sensory and hedonic qualities of coconut pulp breading flour and its application to risoles. This study was a pure experiment with the Complete Randomized Design (CRD) method. Data were obtained from 5 limited panelists through organoleptic testing. Data were analyzed with ANAVA which showed the highest value trend and data that had significant differences continued with the Duncan test. The results of the best overall coconut pulp breading flour research were in the X3 treatment (dehydrator) covering aspects of aroma 3.27, taste 3.73 and hedonic 3.27, while the results of the best risoles research on average were found in treatment X3 (dehydrator) including color indicators 3.73, taste 3.80 and hedonics 3.33.  
The Quality of Dry Noodle With Substitution of Suji Leaves Extract (Kualitas Mie Kering dengan Substitusi Ekstrak Daun Suji) Elsa Nur Safitri; Sari Mustika; Anni Faridah; Rahmi Holinesti
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.v4i2.4294

Abstract

Suji leaves have many health benefits, namely as a high source of antioxidants because the contain chlorophyll, flavonoids and saponins in them. However, the use of suji leaves itself is still not optimal even though the amount is very abundant and tends to be easy to cultivate. The use of suji leaf extract is expected to use as well as a natural coloring agent with green pigments in functional food products, so that it can replace the use of synthetic dyes which can be harmful to health when used excessively and for a long time. This study aims to analyze the effect of suji leaves extract substitution of 0% (X0), 60% (X1), 80% (X2), and 100% (X3) on the dry noodles quality in terms of shape, color, aroma, texture and taste. The type of research used was a pure experiment using a completely randomized design (CRD). The data used is data obtained directly from 3 limited panelists by filling out the organoleptic test form on the quality of suji leaves extract dry noodles. The data that has been obtained is then tabulated in tabular form and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount > Ftable then proceed with Duncan's test. The results showed that there was a significant substitution effect of suji leave extract between 60%, 80% and 100% on the quality of color (green) and aroma (suji leaf) in dry noodles. Meanwhile, there was no significant effect on the quality of shape (square shaped and uniform width of 1.5 mm), texture (dry), texture (springy), texture (not easily broken) and taste (savory) in dry noodles. The best quality test results for dried noodles with suji leaf extract were in treatment X3 with 100% using of suji leaf extract.  
Quality Analysis Of Kue Ku With The Use Of Different Natural Dyes Havivah Mayang Sari; Anni Faridah
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.v4i2.8553

Abstract

Kue Ku is a cake made from glutinous rice flour, coconut milk, sugar and salt with green bean filling in the shape of a turtle. Kue Ku which we often encounter in the market, is red in color which is attractive and even striking. In general, kue ku use synthetic dyes, but some traders use them with rhodamine B dyes. This study aims to analyze the quality of ku cakes using different natural dyes. The type of research used was a pure experiment, using a completely randomized design (CRD), with 3 repetitions. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on hedonic (liking). While shape, aroma, texture, taste did not show a significant effect. The overall best score is a neat and uniform shape of 4.33 (X1 and X3); fragrant aroma 4.00 (X1); chewy texture 4.00 (X1 and X3); sweetness 3.93 (X2 and X3); savory taste (X1, X2, and X3); and hedonic (liking) likes 3.80 (X3). The best result of this study was treatment (X3) using natural dyes from pumpkin. 
Co-Authors Al Ikhlas, Al Ikhlas Ambiyar, Ambiyar Angelly Risma Eka putri Elsa Nur Safitri Fauzyah Aslim Havivah Mayang Sari Kasmita Kasmita Muharika Dewi Nia Febi Syahputri Nur syaedah Nurul Aimuni Prima Kurniati Hamzah Rahmi Dwi Putri Rahmi Holinesti Rifdahul Fauzi Rosalina, Linda Ruhul Fitri Rosel Rosel Sari Mustika Septiwi Yuhelma Sindy Afrilla Sisi Dwiana Septi Sri Nugroho Susanti Vadhila Turrahmi Yuliana Yuliana