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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi
Ezi Anggraini
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Education Engineering Immunology & microbiology Physics Social Sciences Other

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Pengembangan Media Pembelajaran Berbasis Multimedia pada Mata Kuliah Bakery Ezi Anggraini; Anni Faridah; Reno Yelfi
Jurnal Pendidikan Teknologi Kejuruan Vol 2 No 3 (2019): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.79 KB) | DOI: 10.24036/jptk.v2i3.5823

Abstract

Based on preliminary observations, the learning outcomes and creativity of IKK Department students who take the Bakery course are still low, it is estimated that the low learning outcomes are due to the limitations of existing learning resources or learning media, there are still deficiencies in the existing learning media. Therefore, designed and made a learning medium in the form of multimedia learning for Bakery courses. The purpose of this research was to develop the learning media based multimedia that valid, practice, and effective for bakery. This research used Research and Development (R&D) method, and 4D (four-D) model that develop by S. Thiagarajan and friends. There were four steps in 4D model, there were define, design, develop, dessiminate. The media was diesigned by using Macromedia Flash CS 6. The result of this research was that the learning media based multimedia were valid, practice, and effective to use as a learning media of bakery.
Analisis Gizi Olahan Dari Sayuran Pakis Sebagai Potensi Daerah Wiwik _ Indrayeni; Ezi Anggraini; Wirnelis Syarif
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/737

Abstract

Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption
ONLINE LEARNING MANAGEMENT OF PASTRY COURSES ON COMPETENCY ACHIEVEMENTS DURING THE COVID 19 PANDEMIC Ezi Anggraini; M Giatman; Hasan Maksum
JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 02 (2022): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol14-iss02/1199

Abstract

After the spread of the Covid-19 outbreak had an effect on the world of education, changes to the learning system were directed to an online home study policy. This study aims to determine the effect of online learning management on competency achievement in the Pastry course. This research method uses a quantitative method by comparing student learning outcomes online during the pandemic and before the pandemic in the Pastry course at the IKK FPP UNP department. The Pastry course is a basic practical course that requires more direct lecturer guidance. Based on the comparison of the average value of learning outcomes, it shows that the class that does face-to-face learning has an average value of 8.8 with a standard deviation of 8.52775. Meanwhile, classes that do learning with online or online media have an average of 7.5 and a standard deviation of 7.52775. This shows that the average value with face-to-face learning has an average higher than when using online learning using the e-learning classroom application. It turns out that management for pastry colleges is better using face-to-face learning.
The Effect of Using Catfish and Cork Fish on the Quality of Fish Fingers Melia Wulandari; Ezi Anggraini
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.v4i1.812

Abstract

The needs of today's society are the availability of food that is ready to cook and ready to eat. One type of food innovation is frozen food such as fish finger.Fish finger is a processed fish product made from pieces (fish fillets) or fish meat or surimi which are then given spices, coated with batter flour (a mixture of several flours that function as coating materials and adhesives) and breadcrumbs (bread flour) as an outer layer which is then fried half-baked and frozen.This study aims to analyze the effect of using catfish and cork fish on the quality of the shape, color, texture, aroma and taste of fish finger. This type of research is a pure experiment (true experiment), using a completely randomized design (RAL) with 3 repetitions. The research was conducted in the Catering Workshop of the Department of Family Welfare Science, Faculty of Tourism. This research was conducted in January 2023 with three repetitions. The type of data used is primary data sourced directly from 3 expert panelists in the organoleptic test. Based on the results of the organoleptic test, it shows that there is no significant difference in the quality of fish fingers using catfish (X1) and cork fish (X2). The best overall score is the quality of uniform shape (X2) 3. The quality of the beam shape (X2) 3.22. Golden yellow color quality (X2) 3.89. Fragrant aroma quality (X2) 3.78. The quality of chewy texture (X2) is 3.44. Savory taste quality (X2) 3.44. Based on the data obtained, it can be observed that the quality of cork fish fingers is better than catfish fish fingers. 
Potato Flour Subsitution On Nastar Quality Nur Hidayas Tin; Ezi Anggraini
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.v4i1.498

Abstract

This research is motivated by the use of potato starch to vary nastar by substitution with potato flour which aims to utilize local food ingredients, adding to the innovation of nastar products. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30% and 45% on the quality of nastar in terms of shape, color, aroma, texture and taste. The main ingredient in making nastar is wheat flour which is still imported. This type of research is an experimental method with Completely Randomized Design (CRD). The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of potato starch nastar. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that the substitution of potato flour had an effect on the quality of the aroma and taste of potatoes in nastar, while for the quality of shape, color, texture and sweetness there was no significant effect. The results of the best quality test of potato starch nastar are in the X2 and X3 treatment with 30% and 45% potato starch substitution.
Co-Authors Anni Faridah Hasan Maksum Melia Wulandari Nur Hidayas Tin Reno Yelfi Wirnelis Syarif Wiwik _ Indrayeni