Article Per Year (5 Year)
p-Index From 2019 - 2024
5.637
P-Index
This Author published in this journals
All Journal E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan JURNAL PENDIDIKAN TAMBUSAI LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan Tata Boga dan Teknologi
Rahmi Holinesti
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Medicine & Pharmacology Physics Social Sciences Other

Published : 100 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 100 Documents
Search

 1   2   3   4   5 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
PENGARUH PENGGUNAAN AIR BIASA, AIR KELAPA MUDA DAN AIR TEBU TERHADAP KUALITAS ROTI MANIS Indriani, Ika; Syarif, Wirnelis; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.464 KB)

Abstract

This reserarch was based on use of different liquids, which is using mineral water, young coconut water and sugar cane water as ingredient of sweet bread. Kind of research is a pure experiment using a completely randomized design method with three repetitions. Used data are the primary data from 30 semi-trained panelist by submitting organoleptic test (a form) to see a quality of volume, shape color, aroma, texture and taste of sweet bread. We aralyzing data using ANAVA, if Fhitung > Ftabel, then proceed with duncan test. The result showed there was a significant influence on quality of the sweet bread, that is volume (doubled), shape(neat), shape(round symrtric), crust color (golden brown), crumbs color (creamy white), aroma (yeast), texture (soft), texturev(smooth), abd sweetness. The best percentage exists in the use of young coconut water on the production of sweet bread.Key word : Water, Coconut Water, Cane Water, Sweet Bread, Quality.
PENGARUH PENAMBAHAN KOLANG-KALING TERHADAP KUALITAS NUGGET Ningsih, Tuti Ayu; Faridah, Anni; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (466.061 KB)

Abstract

This research was motivated on the use of fleas in food processed are not yet varied. The fleas contains crude fiber and high carbohydrates that are useful for the body and health. This study aims to analyze the effect of quality of fleas using 5%; 10%; And 15% on Nugget quality in terms of shape, color, flavour, texture and taste. This type of research is purely experimental with a completely randomized design method. The data used are primary data sourced from 30 semi-trained panelists by submitting the organoleptic test format. Analyze data using ANAVA, if Fcount> Ftable then proceed with Duncan test. The results showed that there was a significant effect on the addition of fleas as much as 5%, 10%, 15% to the quality of flavour, texture and nugget taste, while for the quality of shapes, colors, and hedonic tests there was no significant difference Because Fh <Ft.Keyword: Kolang-kaling, Nugget, Organoleptic Test.
PERBEDAAN KUALITAS KERUPUK AMPLANG YANG DIHASILKAN DARI BERBAGAI SUMBER PROTEIN ADAWIYAH, RABIYATUN; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to analyze the differences in quality of crackers amplang resulting from rebon, jerbung shrimp, catfish, and catfish each as much as 100%, the shape, color, aroma, taste and texture. This type of research is an experiment that is doing three repetitions were carried out in June 2014, with the number of panelists 30 people and has passed a course in Food Technology. The independent variable is rebon 100% (X0), shrimp jerbung 100% (X1), catfish 100% (X2) and catfish 100% (X3). The dependent variable (Y) is the quality of shape, color, aroma, flavor, and texture of crackers amplang. Results show differences in quality of crackers amplang produced from a variety of protein include forms such as sticks is found in the x2 (3.96) with categories such as sticks, fluffy shapes contained in x1 (3.47) with a category rather fluffy, golden yellow color contained in x2 (2.93) with the category of slightly golden, fragrant aroma contained in x2 (2.66) with the category somewhat fragrant, savory flavor found in x2 (2.56) with a category rather tasteful and crumbly texture found in x2 (2 , 84) with a category rather fragile.Keywords: Crackers amplang, quality.
Pengaruh Umur Simpan Terhadap Kualitas Panggelong Dari Sipirok Kabupaten Tapanuli Selatan Sumatera Utara Dengan Kemasan Yang Berbeda Harahap, Nurhasanah; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.166 KB)

Abstract

This researchwas aimed to analyze the shelf life of panggelongtoward the quality of the different packaging (sikkut leaves, banana leaves, plastic, boxes, mica, styrofoam). This type of research was a true experiment by using complete randomized designmethod. Then, the data was tabulated and did Variant Analysis (ANOVA), if the result was different, then carried the Duncan test. The best result from the panggelongpackaging was in day- 0, because there was no physical damage.Theshelf life of panggelong on the sikkut leaves and banana leaves packaging were 2 days. It took 3 days by using plastic, it took 5 days by using boxes, mica, and styrofoam. It could be concluded that panggelong could not be taken as a souvenir for a long distance.Keywords: Packaging, Panggelong, Shelf Life
PENGARUH SUBSTITUSI BONGGOL PISANG TERHADAP KUALITAS KERUPUK IKAN TENGGIRI Martines, Silvia; Faridah, Anni; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (697.1 KB)

Abstract

This research is motivated by the utilization of banana cobs that have not varied and the price of mackerel fish is expensive. This study aims to analyze the effect of substitution of banana stumps by 0%, 25%, 50% and 75% on the quality of mackerel fish tuna in terms of uniform and tidy shapes, color, aroma, taste and texture. The type of this study was pure experiment using a complete randomized design method of three repetitions. Types of data used are primary data sourced from 30 panelists who provide answers from questionnaires (organoleptic test format). The data that have been obtained is tabulated and analyzed by variant (ANAVA). If different proceed with Duncan test. The results showed that there was significant effect on the quality of mackerel fish crackers on the quality of brownish white color, savory taste, fragrant aroma but no effect on the quality of form uniformity, neat shape, and crunchy texture. It can be concluded that the best percentage is in the substitution of 25% of banana cobs.Keywords :Banana Stalks, Mackerel Fish Crackers,Quality.
PENGARUH SUBSTITUSI EKSTRAK KULIT BUAH NAGA MERAH TERHADAP KUALITAS ES KRIM ELASTRI, APRINI; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.542 KB)

Abstract

This research is constituted by utilization of peel red dragon fruit at this time is stillnot optimal in food processing. Peel of red dragon fruit is containing betalain pigments aresoluble in water, and can be used natural dyes. The research purpose to analyze effect fromsubstitute extracting peel of red dragon fruit as much 13.5%, 32% and 50.5% of the icecream quality (color, aroma, texture, and flavor). The research type is experiment, methodeof this research using a completely randomized design with one factor that substitutingpeel red dragon fruit extract as much three times repetition. Data in use are primer dataobtained get from 30 panelists which give the answers from questionnaire (formatorganoleptic test). The data has been tabulated in tables and analysis variance (ANAVA).If diferent continued with Duncan test. The results of research showing there aresignificant between 0%, 13.5%, 32% and 50.5% to ice cream quality from peel extract ofred dragon fruit in color quality pink fanta Fh (442.17)> Ft (2.72), the quality of the milkaroma Fh (14:01)> Ft (2.72), texture quality is tender and creamy Fh (22:43)> Ft (2.72),but its not take effect of flavour quality is sweet Fh (2.62)> Ft (2.72). The highest resultsbe like panelists in substitute extracting peel of red dragon fruit as much 50.5% (X3). Canbe concluded that substitute peel extract of red dragon fruit as much 50.5% is the bestpercentage in use to colour quality and texture of ice cream.Keywords: peel Extract Red Dragon Fruit, Ice Cream, Quality
PENGARUH SUHU KARAMEL TERHADAP KUALITAS KUE SARANG SEMUT Laela Jatmiko, Fadhilah Rizki; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (522.901 KB)

Abstract

Caramel Cake often experience a failure of processed, so it necessary to analyzed the possible causes of failure, one of which the temperature of the caramel. This type of research is experiment. This research was conducted on July 2016 in Workshop Culinary Art State University of Padang. The independent variable was caramel temperature and dependent variable was the quality of the Sarang Semut Cake. The type of data was primary data sourced from 30 panelists which organoleptic test format and sample. Methods used completely randomized design by three replications. Analysis of Varian was used to analyze the data, if Fcount> Ftable then continued by Duncan test. The results showed that the use of the caramel temperature had effect on color and aroma. While the quality of the volume, shape, texture and taste had no real effect. The results of data analyzed establishes the highest score each of quality; volume of 3.12(+55oC), the neatness of form 3.10(+25oC), uniformity in the form of 3.09(+25oC and +55oC), color of 3.14(+10oC), aroma 3.28(+55oC), soft texture 3,18(+55oC), a chewy 3.13(+25oC), the porous hollow large 3.16(+55oC), and the sense of 3.09(+55oC). The best result of Caramel Cake was +55oC.Keywords: Effect, Caramel Temperature, Caramel Cake and Quality
PENGARUH LEMAK TERHADAP KUALITAS ECLAIRS Akhyar, Febriyana; Syarif, Wirnelis; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (782.948 KB)

Abstract

This research was based on the absence of some fat used in making eclairs. The used of fat commonly applied in the manufactured of eclairs is margarine. The purpose of the research to analyzed the effect of fat used on the quality of eclairs that includes volume, shape, color, aroma, texture and taste. The type of research was purely experimental with Rancangan Acak Lengkap Method. Research variables included independent variable that was X0 (margarine), X1 (butter), X2 (cooking oil), X3 (white butter). The dependent variable was the quality of eclairs. The data used were Primery Data source from 30 semi trained panelist by proposing the organoleptic test format. Analysis of data with ANAVA if Fcount>Ftable the proceed with Duncan Test. The result of research was that there were real difference to the quality of eclairs with different fat usage including volume, texture and taste because Fcount>Ftable. On the quality of shape, color and aroma. There was no real difference because Fcount<Ftable.Keyword : Eclairs, Quality, Margarine, Butter, Cooking Oil, White Butter.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (797.137 KB)

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.
Co-Authors ADAWIYAH, RABIYATUN Akhyar, Febriyana Alvina Restu Prananta Anggraini, Dessy ANGGRAINI, MELISA Anggraini, Rinella Anni Faridah Anni Faridah Annisa Munawarah Anugerah Ramadhan Ardilla, Tri Asmar Yulastri Aztia Rima Annisa Berhias Mentari Desi Ramadani Dikki Zulfikar Dinda, Viola Karina dini faisal ELASTRI, APRINI elida elida Elmia Gusnita Elsa Nur Safitri Erik Kurniawan, Erik Fahmi, Fithrah Iqlimia Faisal, Dini Fauziah Novita Sari Fauzyah Aslim Febri Ananda Febri Safitri Fiqi Mutiara Rizkhi Firdaus Firdaus Fisma Janusuri Fitri, Annisa Eka Fitri, Ilsa Fitriadi Fitriadi Gustina, Lia Harahap, Nurhasanah Helga Ayunda Pilifayo Ikramina Sartika Indriani, Ika Indriany, Della Suci Indry Azhary Islamy, Fadhla Nur Isnaini Isnaini Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Kurnia, Nina Laela Jatmiko, Fadhilah Rizki Lara Risandi Liana, Rozi Ayu Lindra, Maifo Lise Asnur Lise Asnur Lucy Fridayati Martines, Silvia Mega Wahyuni Melly, Melly Meri Rahmadani Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Nani Lestari Ningsih, Tuti Ayu Nur Anggi Meliyanti Nur’asila, Nur’asila Nurhayani Nurhayani Nurjannah Fitriani Oktariani, Elza Oktavia, Putri Darma pasaribu pasaribu Pasaribu, Pasaribu Pertiwi, Rahmi Pupe Selvia Deni Qisthi, Puti Mizani Ranggi Rahimul Insan Rangkuti, Nurhamidah Ranny Santri Resti Andini Resti Aswatul Ayni Revita Putna Sari Rizky Azizah Ruaida Ruaida Sari Mustika Sari, Mimi Komala Sari, Nita Arlan Sari, Wenggi Sartika Savira Nurfadilah Zarli Selly Octaliandra Sherly Oktania Sirtin, Pramita Siska Komala Sari Siska Yulianti sri puji astuti Sukiyaki, Lamtiur Ester Sukma Wahyuni Syarif, Winerlis Wirnelis Syarief Wirnelis Syarif Wirnwlis Syarif Wiwik Gusnita YENI, WIWIK INDRA Yolanda Putri Yolla Fiscilia Kimara Yorian, Jeni Silvi Yuliana Yuliana Yuliandari, Vebi Yundari, Yundari Yusuf, Liswarty Zuhri, Rezmia Zulni, Pelsi Zakia