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KREATIVITAS MAHASISWA PADA HASIL PRODUK MATA KULIAH GASTRONOMI DI PRODI PEMDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN KESEJAHTERAAN KELUARGA Mandasari, Yulia; Elida, Elida; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The purpose of research is describe the creativity of students in terms offood product design and product results subjects gastronomic in program of studyPendidikan Kesejahteraan Keluarga majors of kesejahteraan keluarga This studyis a descriptive kualitatif study. Object this study is creativity of students in termsof food product design and product results subjects gastronomic. Soource of datais college student which follows the subjects of gastronomy and the lecture. Datacollection techniques with observation, interview and documentation. analysistechniques with reduction data, display of data and conclusion. The resultsshowed that (1) lack of creativity of college student designing food products Thislooks the lack of innovation and improvisation in the food product designsimplicity, harmony, rhythm, indivisibility and balance (2) creativity collegestudent of product results on gastronomic subjects is the result of food productsmade some of implementation, the processing of products and the presentation ofthe results of the product. This looks the lack of innovation and improvisationresults of food products on the shape, color, texture and garnish .Keywords: Creativity, College Student Design and Product Results

Validitas Dan Praktikalitas Modul Pembelajaran Berbasis E-Learning Mata Kuliah Gastronomi Yulia Mandasari
JURNAL PENDIDIKAN DAN KELUARGA Vol 11 No 02 (2019): 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/vol11-iss02/649

Modul pembelajaran berorientasi Problem Based Learning (PBL) adalah modul yang dapat meningkatkan aktivitas pembelajaran dengan melatih mahasiswa menemukan permasalahan yang otentik, mengumpulkan informasi untuk memecahkan masalah. Penelitian ini bertujuan untuk menghasilkan modul pembelajaran Berorientasi Problem Based Learning (PBL) yang valid, praktis dan efektif. Jenis Penelitian ini menggunakan metode penelitian dan pengembangan Research and Development (R&D) dengan model pengembangan four-D (4D). Tahap pengembangan 4D yaitu Define (pendefinisian), Design (perancangan), Develop (pengembangan) dan Disseminate (Pendiseminasian). Data penelitian diperoleh dari uji vaiditas, praktikalitas, dan efektivitas. Data uji validitas diperoleh melalui lembar validasi modul pembelajarana. Data kepraktisan diperoleh dari hasil angket praktikalitas dosen dan mahasiswa. Data keefektifan dilihat dari aktivitas belajar mahasiswa. Hasil penelitian dari uji validitas menunjukkan bahwa bahan ajar berorientasi Problem Based Learning pada mata pelajaran Kulinari Dasar yang dihasilkan berada pada kategori (valid) dengan tingkat pencapaian 0,93%. dan pada aspek format modul dinyatakan (valid) dengan total nilai 0,91%; Hasil uji praktikalitas bahan ajar berorientasi Problem Based Learning mata pelajaran Kulinari Dasar dari angket Dosen dan siswa menunjukkan kategori (sangat praktis) dengan tingkat pencapaian 92,5% dan 89,23%. Dan hasil aktivitas mahasiswa pada kelas Eksperimen lebih baik dibandingkan dengan kelas kontrol. Dimana Hasil aktifitas mahasiswa di kelas kontrol sebesar 53,95% dan di kelas eksperimen sebesar 78.93%.

PENERAPAN SISTEM FIRST IN FIRST OUT TERHADAP BAHAN PANGAN BASADI DAPUR BEST WESTERN PREMIERE PANBIL HOTEL BATAM Agustiar; Yulia Mandasari
Jurnal Pariwisata Bunda Vol. 1 No. 1 (2020): Vol. 1 No. 1
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

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This study aims to describe the application of the first in first out system to wet food in terms of the wet material storage system. This research is descriptive qualitative. The object of this research is the first in first out system for wet food ingredients. The data sources are employees of the Best Western Premier Panbil hotel kitchen. Data collection techniques are observation, interviews and documentation. Data analysis techniques are data reduction, display data, drawing conclusions and verification. The results of this study illustrate that wet food storage is not applied at full events. This can be seen when the event is full, especially at the Banquet event where the production at the Best Western Premiere Panbil Batam kitchen reaches thousands of pax. This event is almost every day full so that the items in storage are often messy and when new items enter the kitchen staff often immediately enter and stack them in the basket without scanning where the new stock items are the old ones. They often do this because they are pursuing a target time to produce or focus more on handling the Banquet event at the Best western Premiere Panbil Batam hotel. In the storage of foodstuffs, it should be grouped and adjusted according to its type, starting from the level of hardness of the foodstuff and the mass of the foodstuff.

SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUE LUMPUR Resty Syafitri; Yulia Mandasari
Jurnal Pariwisata Bunda Vol. 2 No. 1 (2021): Vol. 2 No. 1 2021
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

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This research is motivated by the fact that there is still no purple sweet potato flour produced and marketed in Indonesia. Therefore, it is necessary to experiment with lumpur cakes by adding purple sweet potato flour. Making sweet potato flour will create food diversification. The purpose of this research was to see how the quality of the lumpur cakes with the use of purple sweet potato flour as raw material in terms of taste, color, texture and aroma. The research method used was the experimental method. The data collection techniques were literature studies and questionnaires. This research was assessed by expert panelists, namely the Bunda Tourism Academy lecturers, while the general panelists were the people surrounding the community. The results of this experimental study using organoleptic tests showed that lumpur cake with 50% purple sweet potato substitution had sufficient sweet potato aroma, quite purple color, soft texture, sweet taste, and sufficient purple sweet potato taste. Lumpur cake with a substitution of 70% purple sweet potato had a purple sweet potato aroma, a purple color, a fairly soft texture, a fairly sweet taste, and a purple sweet potato taste more.

EFEKTIFITAS HASIL BELAJAR PENGGUNAAN MODUL BERBASIS E-LEARNING PADA MATA KULIAH GASTRONOMI Yulia Mandasari
Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

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This research was carried out due to some limitations in gastronomic learning. Teaching and learning contents have not been updated, and e-learning has not been implemented. As a result, learning outcomes have not achieved as expected. The purpose of this research was to find out the effectiveness of learning outcomes using a learning module on the basis of e-learning on the subject of gastronomy of program study culinary diploma 3 of State University of Padang. The method used in this research was the Research and Development (R&D) development model Instructional Development Institute (IDI). The subjects of this study were the students of the Study Program culinary, diploma 3 of the faculty of Tourism and Hospitality of Padang State University. The result indicated that the Learning Module on the basis of E-learning was effective. The effectiveness was proved with the average score of experimental group learning outcomes was 81,33 meaning pass, and the control group was 60,16 meaning fail. It can be concluded that there were significant differences in learning outcomes between the experimental class and the control class. The E-learning module in Gastronomy subject can be utilized to upgrade the student's creativity.

TINJAUAN TENTANG PERSEPSI TAMU TERHADAP MENU SUP DI CERENTI RESTORAN PADA HOTEL GRAND ZURI PADANG Nada Wadhiah; Rasyidin Rasyid; Yulia Mandasari
Jurnal Pariwisata Bunda Vol. 3 No. 1 (2022): VOL. 3 NO.1 2022
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

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This research is motivated by the existence of a widow's soup menu that makes guests at Cerenti Grand Zuri restaurant interested. Widow's soup has become popular at the restaurant. The purposes of this study were 1) to investigate guests' responses to the soup menu at the Cerenti Grand Zuri restaurant, Padang hotel, 2) to find out why guests chose the Widow Soup menu at the Cerenti Grand Zuri restaurant at Padang hotel. The research method used was descriptive analysis. Data collection techniques used were observation, questionnaires and literature study. The results of this study indicated that the soup menu that is the most favorite is the Widow soup menu. Guests who ordered widow soup were not only interested by its unique name but also its good taste. The soup menu that became the second favorite was Soto Padang. This soup menu has a rich taste of spices and the addition of potato cakes which makes this soup menu widely ordered by guests who come to Cerenti restaurant.

Kreativitas Mahasiswa Ditinjau dari Hasil Produk Mata Kuliah Seni Dekorasi Makanan pada Program Keahlian Food and Beverage Yulia Mandasari
Jurnal Penelitian dan Pengembangan Sains dan Humaniora Vol. 6 No. 3 (2022): Oktober
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppsh.v6i3.53363

Tujuan dari mata kuliah Seni Dekorasi Makanan adalah menuntut mahasiswa dapat mengembangkan kreativitas didalam menghasilkan suatu produk dekorasi yang akan dijadikan sebagai garnis pada makanan dan kue. Penelitian ini bertujuan untuk mendiskripsikan kreativitas mahasiswa ditinjau dari desain produk dekorasi dan hasil produk mata kuliah Seni Dekorasi Makanan di Program Keahlian Food and Beverage. Penelitian ini bersifat deskriptif kualitatif. Objek dalam penelitian ini adalah kreativitas mahasiswa pada hasil produk mata kuliah Seni Dekorasi Makanan. Sumber data adalah mahasiswa yang mengambil mata kuliah Seni Dekorasi Makanan. Teknik pengumpulan data adalah dengan observasi, wawancara dan dokumentasi. Teknik analisis data yaitu data reduksi, data display, penarikan kesimpulan dan verifikasi. Hasil penelitian ini mengambarkan bahwa rendahnya kreativitas mahasiswa dalam mendesain produk dekorasi mata kuliah Seni Dekorasi Makanan. Hal ini terlihat tidak adanya inovasi desain produk dekorasi pada kesederhanaan, keselarasan, irama, kesatupaduan dan keseimbangan. Kreativitas mahasiswa dalam hasil produk dekorasi pada mata kuliah Seni Dekorasi Makanan yaitu hasil produk dekorasi dilakukan beberapa pelaksanaan, yaitu proses pembuatan produk dekorasi dan penyajian hasil produk. Hal ini terlihat tidak adanya inovasi hasil produk dekorasi pada tema, bentuk, warna, dan hiasan.

Pengaruh Kualitas Makanan Terhadap Kepuasan Wisatawan serta Dampaknya Terhadap Loyalitas Wisatawan di Objek Wisata Pantai Padang Naseh Ulwan; Yulia Mandasari
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-iss02/1068

This study aims to see the effect of food quality on tourist satisfaction and to see its impact on tourist loyalty at Padang Beach Tourism Object. This type of research is quantitative descriptive with Path Analysis method. The population in this study is the number of tourists visiting the city of Padang in 2021 as many as 1,002,270. The sampling technique was carried out by purposive sampling method and using the Slovin formula, obtained a sample of 99 samples. Data was collected using a Likert scale that had been tested for validity and reliability. The results showed that: 1) Food Quality variable had a positive and significant effect on tourist satisfaction variables with a value of sig0.000<0.005 and an r-square value of 0.628 means that 62.8% of tourist satisfaction depends on the quality of food available at the Padang beach tourism object 2) The tourism variable has a positive and significant effect on the tourist loyalty variable with a value of sig0.000<0.005 , 3) The food quality variable has a positive and significant effect on the tourist loyalty variable with a sig value of 0.000 <0.005, 4) the food quality variable has no significant effect on the tourist loyalty variable.

TINJAUAN TENTANG KUALITAS MAKANAN CAIR SELAMA PENYIMPANAN DI INSTALASI GIZI RSUP DR. M. DJAMIL PADANG Novianti; Yulia Mandasari
Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

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The background of this research was that some patients consumed liquid food after the waiting time and some others didn’t consume liquid food immediately after being received by the patient's family. The results were that the liquid food had changed in taste and color. Liquid food also showed a change in taste after 3 hours of the infusion process. Even though there was no change in the taste of liquid food in the first hour and the second hour of the cooking process, there was a change in temperature. The purpose of this study was to look at the quality of liquid food during storage at the nutrition installation at RSUP Dr. M. Djamil Padang. The research method used was the experimental method. Data collection techniques used were documentation studies, questionnaires and literature studies. This study was assessed by a panel of experts on liquid food. The results of this study indicate that the quality of liquid food at 1 hour of storage is very milky, yellowish in color, quite thick in texture and has a very milky and sweet taste. After 2 hours of storage, it has a very milky smell, yellowish in color, quite thick in texture, and has a very milky and sweet taste. Storage for 3 hours, liquid food quality with a milky smell, yellowish color, quite thick texture, milky taste and sweet. Storage for 4 hours, liquid food quality with a milky smell, yellowish color, thick texture, milky taste and sweet taste.

SUBSITUSI PENAMBAHAN TEPUNG IKAN GABUS TERHADAP COOKIES TEPUNG SAGU SEBAGAI ALTERNATIF MAKANAN SELINGAN IBU HAMIL Ridha Daniar; Yulia Mandasari
Jurnal Pariwisata Bunda Vol. 3 No. 2 (2023): Vol. 3 No. 2 2023
Publisher : Akademi Pariwisata Bunda Padang, Sumatera Barat, Indonesia

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This research is motivated by the absence of a pastry industry that makes snakehead fish flour for processing cookies, especially by making snakehead fish in the form of flour. This is a creative idea from the pastry industry. Therefore the authors want to do research on snakehead fish flour in making cookies, so that pregnant women can be creative in processing snack foods. The research method used is the experimental method. Data collection techniques used were documentation studies, questionnaires and literature studies. This research was assessed by panelists about snakehead fish flour cookies. The results of this study indicate that the quality of the aroma of snakehead fish flour cookies, the panelists smelled more of the snakehead fish aroma in the R2 treatment. The color quality of snakehead fish flour cookies, the panelists saw more brown color cookies in both treatments. The quality of the shape of the snakehead fish flour cookies, the panelists saw more of the rounded shape of the cookies in the R1 treatment. The quality of the shape of the snakehead fish flour cookies, the panelists saw more of the rounded shape of the cookies in the R1 treatment. The texture quality of the snakehead fish flour cookies, the panelists saw the texture of the cookies with a crunchy texture in the R1 treatment. The quality of the taste of snakehead fish flour cookies, the panelists felt the taste of snakehead fish flour was more pronounced in the R2 treatment. The quality of the sweet taste of snakehead fish flour cookies, the panelists felt the taste of cookies more in the R1 treatment.

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