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All Journal International Journal of Educational Dynamics (IJEDS) Jurnal EDUCATIO: Jurnal Pendidikan Indonesia Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi Langgam International Journal of Social Science Education, Art and Culture Jurnal Aplikasi IPTEK Indonesia

Elida Elida

Universitas Negeri Padang

Author-ID : 2743976

Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Immunology & microbiology Physics Social Sciences Other

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PENGARUH SUBTITUSI JAGUNG MANIS TERHADAP KUALITAS DADIAH fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti; Anni Faridah; Elida Elida
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 2 (2017): Vol 9 No 2 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss2/83

The purpose of this study was to analyze the effect of sweet corn substitution by 0%, 25%, 50% and 75% on the quality of color, smell, texture and taste of the amount of buffalo milk used. This type of research belongs to a kind of pure experiment using a completely randomized design method of one factor. This research was conducted in Kanagarian Gadut Pakan Raba'a Jorong Lareh Nan Panjang Payakumbuh. The research instrument used is organoleptic test format given to 5 expert panelists namely dadiah farmers. The data obtained is tabulated and do Variant Analysis (ANAVA), if Fcount> Ftable then proceed with Duncan test. The results of the data analysis obtained the highest overall score, yellow color quality is 4.00 (X3), quality smells typical dadiah 4.00 (X0), sweet corn quality 3.33 (X3), soft texture quality 3.80 (X0), solid texture quality 4.00 (X3) ,quality of sweet corn flavor 3.53 (X3) and acid taste 3,73 (X3).

Standarization Of The Recipe For Randang Daging As Tradisional Food In Nagari Sungai Tanang Deslia Khairani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to standardize the recipe for beef randang in Nagari Sungai Tanang, Banuhampu District, Agam Regency which includes ingredients, spices, tools, processing methods and quality analysis in terms of shape, color, aroma, texture and taste. The background of the research was the differences in the use of basic spices, cooking techniques and the dosage in randang processing, resulting in inconsistent and varied quality. This type of research is a mixed method, which is a combination of qualitative and quantitative research. Qualitative data sources were obtained from people who were experts in making randang and quantitative data sources were obtained from 9 trained panelists who knew about randang. Based on the research results, it was found that the standard recipe for meat randang includes the main ingredients, spices, tools, processing techniques and quality. The organoleptic test of the standard recipe for meat randang resulted in a less square shape, dark brown in color, fragrant, oily dry texture and savory taste.

Hubungan Motivasi Belajar Dengan Hasil Belajar Mata Pelajaran Tata Hidang Kelas XI Di SMK Negeri 3 Solok Eka Wahyuni; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research is motivated by the low student learning outcomes in the Subjects in Class XII Catering Services. This study aims to 1) Describe the learning motivation of class XI students in state Vocational High School 3 Solok, 2) Describe the learning outcomes of class XI students in State Vocational High School 3 Solok, 3) Describe the relationship of motivation with student learning outcomes in Subjects in State Vocational School 3 Solok. This type of research is quantitativedescriptivewithacorrelationalapproach.Thepopulationinthisstudywereallstudents of catering services, namely class XII catering services at SMK Negeri 3 Solok, amounting to 60 people with a sample of 60 people using total sampling techniques. The instrument used in this studywasaquestionnaireusingalikerscalethathadtesteditsvalidityandreliability.Thenthedata is analyzed through analysis of descriptions and correlations using formulas and calculated manually and SPSS. The results showed that overall student motivation was in the moderate category.Thereisastrongandsignificantpositiverelationshipbetweenmotivationandlearning outcomesintheSubjectsofClassXIICateringServicesatSMK Negeri3Solok

Stndarization Of The Recipe For Beef Randang As Traditional Food In Nagari Pakan Rabaa Murfiqah Fadhilah; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was conducted to obtain a good and correct standard of meat randang recipe. The method used is a combination method, namely a combination of qualitative and quantitative research. Using two sources, namely: qualitative data sources were obtained from people who were smart or knew they would be involved, while quantitative data were obtained from 5 expert panelists. The qualitative data collection technique uses three techniques, namely: data reduction, data presentation and conclusions, while the quantitative data collection technique uses the organoleptic test with the formula (Mx = (x / N). Based on the research conducted, the meat randang recipe, processing, used, the tools used and the expected quality of the meat randang. The recipe obtained is then converted and organoleptic tests are carried out to obtain the quality of the meat randang including: (shape, color, aroma, texture and taste)

Analysis Of Differences The Quality Randang Eel With The Handling Technique Grilled And Fried Eel Adrinelvita Adrinelvita; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The study aimed to analyze the differences in the quality of rendang eel with the technique of handling grilled and fried eels. The type of research conducted is quantitative research with experiment methods, namely conducting direct experiments on the manufacture of eel rendang with different handling techniques. The study used a completely randomized design (CRD) with 3 replications. The data used is primary data obtained directly from 3 expert panelists who provide answers to a questionnaire (organoleptic test format) about the quality of eel randang with different handling techniques. The data obtained are tabulated into tabular form and analyzed to see the difference between the two treatments with (t test). If the data analysis shows tcount ttable then Ha is accepted and if tcount ttable then H0 is accepted. Based on the results of data analysis of eel rendang using grilled and fried eel handling techniques, the results of data analysis showed that there was no significant difference between X1 and X2 treatments on the quality of eel rendang which stated that H0 was accepted. Overall, with the average tabulation of data, the best results from the two variables are in the fried eel handling technique (X2). For further research, it is recommended to use the technique of handling rendang eel by frying because the value of color, aroma and taste quality is superior to the technique of handling burnt eel (X1).

Persepsi Mahasiswa Tentang Pelaksanaan Mata Kuliah Restoran dan Catering di Prodi Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang Vanesha Padlin; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to describe: 1) Students perceptions about the implementation of Restaurant and Catering courses as a whole, and 2) Students perceptions about Restaurants and Catering courses based on research indicators. This type of research is a quantitative descriptive study. The study population consisted of 48 students from the Family Welfare Study Program at the State University of Padang with a total sample of 48 people taken based on total sampling technique. Data sources are students who have taken Restaurants and Catering courses. The technique of collecting research data is done by using a questionnaire that is designed based on a Likert scale and has been tested for validity and reliability. Data analysis technique is done by determining the frequency distribution of data and data classification techniques based on the calculation of scores using the ideal average research formula (Mi) and standard deviation (Sdi). The results of this study illustrate: 1) Student perceptions about the implementation of Restaurants and Catering courses as a whole are in the very low category, and 2) Student perceptions about the implementation of Restaurants and Catering courses based on three research indicators are in the medium category. Based on the results of the study it can be concluded that the family welfare education student at Padang State University has a very low perception of the subject.

Standarization Of Randang Meat Recipe As Traditional Food In Nagari Tabek Panjang Agam Regency Yulia Rahma Mulyani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to standardize the recipe for beef randang in Nagari Tabek Panjang, Baso District, Agam Regency. This type of research uses a combination of qualitative research which includes ingredients, spices, tools and processing methods, and quantitative research, namely analyzing the quality of meat randang in terms of color, shape, aroma, texture and taste. This research was motivated by the use of different measures of ingredients, spices, and cooking techniques so that the quality of the meat randang was inconsistent. The source of qualitative data was obtained from 13 panelists who know and are experts about randang. Then the recipe for meat randang is obtained which includes the main ingredients, spices, tools, and processing techniques. While the source of quantitative data was obtained from 9 trained panelists who were experts in making randang. The standardization of the meat randang recipe was carried out by means of organoleptic testing on the quality and the results obtained included dark brown in randang color, neat square shape, fragrant aroma, soft meat texture, oily dry bran and savory taste.

Inventory Of Seafood Based Randang Recipes In Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan Yessy Rahmadhani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated because there was no research on seafood-based randang in Ranah Pesisir District, Pesisir Selatan Regency. There is a need for research to record village assets and because there is no book explaining the kinds of randang recipes and the processing of randang in Ranah Pesisir sub-district. The purpose of this study was to make an inventory of the kinds of randang recipes that included ingredients and spices, equipment and processing processes in Ranah Pesisir District. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is data reduction, data presentation, conclusion and verification. The results of this study indicate that there are 6 kinds of randang made from seafood, namely fish randang, shrimp randang, lokan randang, crab randang, dry teri randang, squid randang. The ingredients for making seafood-based randang consist of fish, shrimp, lokan, crab, dried anchovies, squid. Supporting materials consist of fern leaves, Tapak Leman leaves, green beans, cassava leaves, coconut milk. The ingredients for making randang made from seafood consist of ground chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, tamarind, salt, sugar, and spices which are used to make seafood-based randang, including coriander. Randang processing equipment made from seafood, namely stale Sanduak, stale cauldron, and stove. Randang processing is done traditionally using a stove and firewood until it is dry and blackish in color.

Inventory Of Meat Randang Recipesin The City Of Pariaman Ilma Ariyeniwinsah; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to make an inventory of various kinds of meat randang recipes which include ingredients, spices, equipment and processing processes in Kota Pariaman. This research is motivated by the absence of data explaining the variety of meat randang recipes in Pariaman City and as a first step in maintaining the nation's culture in promoting traditional regional food as a tourist destination. This type of research is qualitative. Data collection techniques by means of observation, interviews, and documentation. Data analysis used in the field is reduction, presentation, drawing conclusions and verification. The results of this study were 12 recipes of beef randang in Kota Pariaman. Generally, the main ingredients used are beef and coconut milk from old coconut seasoned with wet spices, namely shallots, garlic, ground chilies, ginger, galangal, lemongrass, and dry spices, namely coriander, cloves, and nutmeg. And the leaves are lime leaves, turmeric leaves, and bay leaves. The tools used are plastic com, filter, cutting board, grinding stone and blender, stale frying pan, sanduak and stove, samba plate, cambuang and frying pan. Processing of spices is different from stove fuel and firewood.

Standardization Of Beef Randang Recipes as Traditional Food In Nagari Gaduik Kecamatan Tilatang Kamang District Agam Nibras Nibras; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to standardize the beef randang recipe, identify the ingredients used for the production of beef randang, identify the equipment used, explain the processing process, and describe the function of the beef randang in the Gaduik village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making beef randang in the form of: meat, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and , lime leaves, leave salam, red chilies, roasted coconut, nutmeg, turmeric, tamarind, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, and spoons. Furthermore, the processing process starts from material preparation until it is ready to be served. Finally, the function of the beef randang is served at events such as wedding receptions, Islamic holidays, Eid al Fitr celebrations, Eid al-Adha celebrations and meals for visits from officials.

Co-Authors Ade Anggraini Adella Putri Baravanni Adib Rifqi Rizqullah Adrinelvita Adrinelvita Afifah Tiara Desla Anni Faridah Celshea Tiara Wulandari Chelyani Vinari Dela Sukma Maisa Deslia Khairani Eka Wahyuni Fanny Pepriyanti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Febri Hidayat Ferlyan Ningsih Rusman Hafiidha Gusti Haryani Ilma Ariyeniwinsah Laila Fauziah Wulandari Mifathul Nurul Huda Mila Maryetta Muhafizatul Aliah Muhammad Rizki Murfiqah Fadhilah Nibras Nibras Pratiwi Pratiwi Puput Nova Radhesa Hatista Rizky Pratama Azis Septia Rahmi Shindy Nurul Rahmalia Shinta Safitri Sunaringwardani Sri Rahmi Vanesha Padlin Vera Maiyandra Windu Okri Harsih Yaslina Yaslina Yaswinda Yaswinda Yessy Rahmadhani Yulia Rahma Mulyani Yulsyofriend Yulsyofriend, Yuni Auliya

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