Faculty Of Hospitality Research Articles

STANDARISASI RESEP RENDANG DAUN SINGKONG DI NAGARI SIJUNJUNG KABUPATEN SIJUNJUNG

Fitra Tul 'Aini (2024): Standardization of the Traditional Recipe for Cassava Leaf Rendang in Nagari Sijunjung, Sijunjung Regency. Thesis D4 Hospitality Management, Department of Tourism. Faculty of Tourism and Hospitality, Padang State University. As of right now, Nagari Sijunjung Sijunjung Regency lacks an ordinary recipe. Variations are the cause of this in the amount of ingredients used, the processing method, and the color, texture, flavor, and scent of cassava leaf rendang in this region. The purpose of this study is to develop a universally recognized recipe for Nagari Sijunjung's cassava leaf rendang. This kind of study uses a hybrid methodology that blends quantitative and qualitative data. Five knowledgeable individuals with extensive experience in crafting Cassava Leaf Rendang provided the qualitative data source. Three panelists, who were restricted to UNP Culinary Management lecturers, got the quantitative data source. The methods of collection, reduction, data presentation, and conclusions in qualitative data analysis are as follows. Techniques for analyzing quantitative data employ the formula (Mx = ∑X)/N). The study yielded a single standard formula that included the following parameters: color (very brown), texture (very soft cassava leaves), aroma (very fragrant with Rendang seasoning), and flavor (very tasty cassava leaves). Keywords: Standardization, Recipes, Traditional Specialties, Cassava Leaf Rendang

The Relationship Between The Learning Outcomes Of Entrepreneurship Courses And Student Entrepreneurial Motivation

This research is motivated because the higher the learning outcomes of entrepreneurship courses, the higher the entrepreneurial motivation of students. The purpose of this study is to describe the learning outcomes of entrepreneurship courses with the entrepreneurial motivation of Family Welfare Education students. This type of research is Descriptive Quantitative with a Correlational Approach. The research was conducted at the Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The student population was 314 people and the sample was 76 people using the Random Sampling Sampling Technique. The source of the research data is students of the Family Welfare Education Study Program who have taken entrepreneurship courses. Data collection techniques using Questionnaires or Questionnaires are measured using Likert Scale. Data Analysis techniques are carried out by Correlation Coefficient Analysis and Correlation Coefficient Test. The results illustrate that the Entrepreneurship Learning Outcomes of Family Welfare Education Study Program students are in the Very Good Category, namely With Praise with Frequency Results of 29 (39%), and the Entrepreneurial Motivation of Family Welfare Education Students as a whole is included in the Medium Category of 26 (35%). Based on the hypothesis test, there is positive and significant relationship between the learning outcomes of the Entrepreneurship Course and the Entrepreneurial Motivation of Family Welfare Education Students with the results of the score obtaining a significant value of 0.03.

The Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake

Coconut root dry cakes or cactus cakes are dry cakes made from white glutinous rice flour, coconut milk, sugar and eggs which are stirred together then fried using a tool by pressing or turning a lever where the spuid is directed into medium hot oil, then the mixture is fried until ripe. This research is motivated by the use of local food ingredients, namely jicama, which is still lacking. Jicama is made into flour to be varied into one of the pastries, namely coconut root cake. The aim of this research was to analyze the effect of 0%, 15%, 30% and 45% substitution of jicama flour on the quality of coconut root cake in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method and three repetitions. The data source in this research was obtained from 3 limited expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions regarding the quality of coconut root cake. Data were analyzed using ANOVA, if Fcount≥Ftable then continued with the Duncan Test. The results of this research show that there is a real influence on the quality of color and texture of coconut root cake, while there is no significant difference in the quality of shape, aroma and taste. It can be concluded that the best quality test results for coconut root cake were in treatment X1 with 15% jicama flour substitution.

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).

Quality Of Tamarillo Marmalade With The Addition Of Pectin As A Gel-Forming Agent

Marmalade is a jam-like product with a thick texture and fruit pieces inside. It is made from fruit juice, fruit pieces, sugar, citric acid, and a gelling agent. Marmalade can serve as an alternative product for processing perishable ingredients like Tamarillo. Due to the limited variety of processed Tamarillo products, it is not a popular choice for consumption. However, when transformed into marmalade, Tamarillo has low pectin content, requiring the addition of pectin for optimal marmalade production. The aim of this research is to investigate the impact of adding pectin on the quality of Tamarillo marmalade. The expected benefits include optimizing the utilization of Tamarillo and enhancing its attractiveness and economic value. This study adopts a pure experimental design, specifically a true experiment, directly exploring the influence of pectin addition on Tamarillo marmalade quality. The research is conducted at the Workshop for Culinary Arts, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Evaluation involves Organoleptic Testing by expert panels using a questionnaire as the research instrument. Data analysis employs Analysis of Variance (ANOVA) with four treatments and three replications. The observed marmalade qualities include color, aroma, texture, and taste. The results indicate that adding pectin at percentages of 0%, 1%, 1.5%, and 2% does not significantly affect the color, aroma, and taste of Tamarillo marmalade. However, the addition of pectin at these percentages significantly influences the thick and easily spreadable texture of Tamarillo marmalade.

Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..

The Effect Of Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production

Mochi is a traditional Japanese food made from glutinous rice flour with a sweet taste and a distinctive soft texture that turns chewy when eaten. Mochi is typically round in shape, filled with peanut paste, and coated with roasted cornstarch. In Indonesia, mochi has various variations, one of which involves modifying the mochi's outer layer by adding food coloring to the dough. As time progresses, people have become more aware of the negative effects of synthetic ingredients, leading consumers to shift towards using natural food colorings. Butterfly pea flowers are one alternative source of natural food coloring. These flowers contain anthocyanin compounds that can produce a blue color. The use of butterfly pea flowers does not affect the taste of food products since it only contains anthocyanins. The purpose of this study is to analyze the quality of mochi with the addition of butterfly pea flower extract. The research method employed is a pure experiment, using a Completely Randomized Design (CRD) with three repetitions. Data was collected by surveying a limited group of panelists, who are Family Welfare Science lecturers with a concentration in Culinary Arts at the Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data was analyzed using Analysis of Variance (ANOVA), and if F-value > F-table, then the Duncan test was conducted. The research results indicate a significant effect on color quality. However, the shape (neat and uniform), aroma, texture, and taste did not show a significant effect. The highest overall scores were as follows: neat shape 3.11 (X1), uniform shape 3.11 (X1), blue color 3.44 (X1), pleasant aroma 3.33 (X0), chewy texture 3.67 (X1), and sweet taste 3.33 (X1). The best result in this study was treatment (X1) with a 50% substitution of butterfly pea flower extract.

Uji Sensori Kopi Arabika Pasaman Dengan Menggunakan Metode Seduhan Pour Over V60

Tomi Candra, 2024. "Sensory Quality of coffee using the Pour Over V60 Brewing Method". Final project. D4 Hospitality Management Study Program, Department of Tourism. Faculty of Tourism and Hospitality and Padang State University.
 This research purpose is to analyze the coffee quality using the pour over v60 brewing method in terms of Flavor, Aftertaste, Acidity and Body. As well as knowing the coffee sensory quality using the V60 pour over brewing method and providing information to the public and baristas about the coffee sensory quality using the V60 pour over brewing method. And what is the quality of Pasaman Arabica coffee using the V60 pour over method? This research type include in experiment by making comparisons. The comparison was carried out with 2 comparison aspects and 2 research subjects per comparison aspect, namely grind size and ratio between coffee and water. This research was conducted in the tourism department's barista laboratory on December 1-December 20 2023. The panelists in this research consisted of 3 panelists consisting of 1 tourism department lecturer and 2 expert baristas. Based on the experimental results and after being subjected to organoleptic tests, it was stated that the organoleptic test results after describing the sensory quality of coffee using the pour over v60 brewing method in terms of good flavour, very good aftertaste, quite good acidity and good body.

Mackerel Tuna Fortification for Improving Wet Noodle Quality

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.

Interactive Media for Make-Up Black and White Photo Color (IMFM) as Medium Study : Activity and Efectiviness Outcomes

Education will produce scholarly, intellectual and technological human resources to increase competitiveness. Black and white photo and color makeup is one of the core competencies of a beautician. There are still limitations in learning black and white photo and color makeup in the Department of Makeup and Beauty, Faculty of Tourism and Hospitality, Padang State University. Students are still struggling to master the basics of black and white and color photo makeup and have not been able to apply materials and cosmetics correctly. This study aims to develop interactive multimedia learning media for black and white photo and color makeup. This research is a development using the 4-D method (define, design, develop and disseminate). Quality and practicality were observed in teachers, students and practicing professionals. The results show the following; (1) The validity of interactive multimedia as a valid medium (2) The practicality of interactive multimedia as a practical medium based on the responses of teachers and students after the test (3) Effective efficacy in increasing the learning activities of the students with a very good category and the learning results of the students before and after using interactive multimedia as a medium. Based on the findings of this study, it is concluded that interactive multimedia as a medium is valid, practical and effective to be used as a learning medium in black and white photo and color makeup lessons.

The Influence Of Nutrition Knowledge And Pocket Money On Instant Noodle Consumption In Students

This research is motivated by several problems, namely students still often consume instant noodles with high frequency, students have knowledge but do not apply it in their food consumption, some students have low income so they cannot afford quality food. The purpose of this study was to analyze the effect of nutritional knowledge and pocket money on student instant noodle consumption. The type of research used is quantitative with a causal associative approach. The population of this research is active students of the Faculty of Tourism and Hospitality. The research sample was 189 people with the sampling technique using proportional random sampling. The type of data used in this research is primary data. The data collection technique used a questionnaire with a Likert scale and Guttman scale which had been tested for validity and reliability. The data were processed descriptively using multiple linear regression using SPSS version 26.00.The results showed that the average nutritional knowledge of students was in the sufficient category (32.28%). The average student pocket money is in the moderate category (44.44%). Consumption of instant noodles is in the medium category (37.57%). Knowledge of nutrition and pocket money can explain consumption of instant noodles with an adjusted R Square of 0.112, where there is an effect of knowledge of nutrition and pocket money on instant noodle consumption of 11.2%. Then the Fcount value is 12.853 with a sig value of 0.000 <0.05 so it can be concluded that nutrition knowledge and pocket money together have a significant effect on student instant noodle consumption.

Analysis Of Carrageenan Addition On Quality Of Spent Layer Hens Meatballs

Spent laying hens are laying hens whose production period has expired but the meat of rejected laying hens can still be utilized by processing them into restructured meats. One of the products of restructured meats is meatballs. However, meatballs that come from rejected layers of chicken meat have a slightly tough texture. So it is necessary to add food ingredients that can improve the texture of meatballs, namely carrageenan. Carrageenan has good properties as a chewing agent because it can form a gel, so it can be used as an alternative additive in the manufacture of rejected laying hen meatballs. This study aims to analyze the quality of meatballs of dead laying hens with the addition of carrageenan as a thickening agent as much as 0%, 0.5%, 0.75%, and 1% in organoleptic tests on the quality of shape, color, aroma, texture, and taste. This research was conducted at the Culinary Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University in August-September 2022. This type of research was a pure experiment with three repetitions and involving 3 expert panelists. The data obtained were then tabulated and continued to be tabulated and then continued with statistical analysis (ANOVA). If Fcount ≥ Ftable then continues with Duncan's test. The results showed that the addition of carrageenan affected the quality of the shape and texture of the meatballs of rejected laying hens. The more carrageenan used, the chewier the texture of the meatballs produced. The best quality results obtained after the study were found in treatment X3 with the addition of 1% carrageenan in the categories round shape (3.56), uniform shape (3.33), grayish-white color (3.33), fragrant aroma (3.33), 78), chewy texture (3.67), and savory taste (3.89).

Development of Professional Ethics and Aesthetics E-Modules Based on Problem Based Learning to Improve Students' Critical Thinking Ability

Most students of the Department of Cosmetology and Beauty (TRK) Faculty of Tourism and Hospitality (FPP) Universitas Negeri Padang (UNP) are still unable to think critically in lectures, especially in analyzing problems related to the profession in the field of cosmetology and beauty. In addition, based on the explanation from the supporting lecturers, in Professional Ethics and Aesthetics lectures there are limited learning resources that can support students' critical thinking skills. The purpose of this research is to produce E-modules of Professional Ethics and Aesthetics based on Problem Based Learning that are appropriate, effective, and practical. Data collection in this study used validation questionnaires, critical thinking questions, and response questionnaires from students. The research method used is Research and Development. The data analysis technique used is descriptive quantitative and N-gain scores. The results showed that the average percentage of e-module feasibility was 94%, so it was included in the feasible category with a little revision. The effectiveness of the E-module in improving critical thinking skills is quite effective with an average percentage of 62.80 % and an N-gain score of 0.67. While the Practicality of the E-module shows a percentage of 90% with practical criteria.

The Interest of Beauty Vocational High School Students to Study in Higher Education

This research is motivated by the number of Beauty Vocational School students in West Sumatra who have low interest in continuing their education at the Department of Make-up and Beauty at the Faculty of Tourism and Hospitality. It is influenced by internal factors and external factors. This study aims to 1) determine the interest of SMK Negeri Beauty students in West Sumatra to continue the Makeup and Beauty Education Study Program at the Faculty of Tourism and Hospitality in terms of internal factors (Attention, Feelings of Pleasure and Strength of Motives). Then in terms of external factors (teachers, parents and peers). The type of research used is quantitative research. The research subjects were STUDENTS of the Beauty Vocational High School in West Sumatra. Meanwhile, the object of the research is the factors that influence students' interest in continuing their education in the Department of Make-up and Beauty at the Faculty of Tourism and Hospitality. The sampling technique in this study is proportional random sampling. Data collection techniques using a questionnaire. The implementation of the questionnaire trial to the respondents of the trial was 217 people. The data in this study were analyzed by statistical analysis. The data in terms of internal factors were already in moderate interpretation. Then in terms of external factors, it is already in moderate interpretation.

The effectiveness of flipbook-based e-modules in increasing student creativity in nail art subject in higher education

Incorporating technology into the learning process has resulted in the development of various new media for lecturers to use in delivering subject matter. Furthermore, the material presented is intended to enable students to develop creative and innovative ideas in higher education vocational majors in makeup and beauty. The purpose of this study is to determine how effective the flipbook-based module is in increasing student creativity in nail art subject at the Department of Beauty and Cosmetology at Universitas Negeri Padang. This study employs a quantitative and experimental approach (Group Pretest-Posttest Design). Data were collected from thirty respondents using a Likert scale questionnaire and a pre-test and post-test of nail art practice skills. All respondents are students in the Department of Cosmetology and Beauty, Faculty of Tourism and Hospitality, for the 2021/2022 academic year. All data were then analyzed descriptively and correlated using SPSS 23 software. Overall, the analysis results showed that using flip book-based e-modules could increase students' creativity in nail art subjects. These results can be proven by the effectiveness test of students' creativity, with an average value of 71.9%. Furthermore, the correlation analysis revealed a significant value of 0.05 and a t-score of 7.083 t-table of 2.045. The results of this study imply that it can provide references for education in choosing learning media and strategies for delivering learning materials that are effective in increasing creativity. Furthermore, this can be used as a basis for further development to produce effective media and learning approaches.

The Effect of Transformational Leadership Style and Organizational Culture on Organizational Commitment in Employees of Faculty of Tourism and Hospitality

The Effect of Transformational Leadership Style and Organizational Culture on Organizational Commitment in Employees of Faculty of Tourism and Hospitality

Anlysis Of Chicken Floss Quality From Spen Layer Hent

This study aims to increase the economic value of spent layer hens by using them in a form of a food product, namely chicken floss. The research was conducted in November 2022 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of research used was an experiment with a completely randomized design (RAL) method to compare the quality of chicken floss between broiler and spent layer hens. The used are primary data obtained directly from three (3) expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of chicken floss. After obtaining the data, it is then tabulated in tabular form and Independent Sample T-test (Poilet variance) is performed. The results of the comparative t-test showed that there were significant differences in the quality of chicken floss in terms of color and texture. The best treatment was the X₁ with a color quality of 3.44 for the golden yellow color category, aroma quality of 3.78 for the fragrant scent category, texture quality of 3.56 for the fine fibrous texture category, and taste at 4. 00 categories of savory flavors.

Subuh Mubarokah in Formation of Academic Culture at University

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.

Improving marketing skills through logo design training for the local business community

Sangir Regency which is located in South Solok Regency, West Sumatra, Indonesia is potential for culinary tourism because the data obtained by the number of local entrepreneurs in the Sangir Nagari Sungai Kunyit area reveal that several communities of local entrepreneurs engaged in home-based culinary businesses. The lack of use of technology to grow the selling value of regional products is an obstacle for local business communities to develop their businesses. Local entrepreneurs lose competitiveness if they want to market their products more broadly. The demographic location of Nagari Sungai Kunyit, which is quite far from the city of Padang Aro, also makes the inclusion of marketing trend technology not well utilized by the community. The method used in this service activity is the following: the first step was preparation, including observation and licensing administration; the second step was training in a 2-day successive workshop; the third step was 1-day evaluation; and the last step was product marketing assistance through the UNP Faculty of Tourism and Hospitality. The existence of skills development training activities has succeeded in increasing the resources of the local Nagari Sungai Kunyit business community in the field of making logos, which have become reinforcements, providing added value to the products produced. Furthermore, it helps small entrepreneurs to make products more attractive because they have the characteristics of their respective logos. Increasing human resources in the field of branding design is expected to spur an increase in the people's economies in South Solok Regency. It is proven that this activity has increased local business sales turnover and entrepreneurs are more confident in marketing their products outside the region.

The Effect of Kepok Banana Flour Subtitution on the Quality of Chocochips Cookies

This study aims to analyze the quality of chocochips cookies produced from substitution of banana kepok flour as much as 15%, 30%, and 45% which includes shape, color, aroma, texture and taste. This type of research is a true experiment using the Completely Randomized Design (CRD) method and carried out with 4 treatments and 3 repetitions. This research was carried out in October-November 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The object of this research is chocochips cookies with the replacement of wheat flour with banana kepok flour as much as 15%, 30%, and 45% on the quality of chocochips cookies. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of chocochips cookies with banana kepok flour. Data analysis used Analysis of Variance (ANOVA). If there is a significant effect, the Duncan test will be carried out. The results showed that the substitution of banana kepok flour had no significant effect on the quality of the shape, color, aroma, and taste of chocochips cookies with banana kepok flour. Meanwhile, a significant influence is found on the quality of the texture of the chocochips cookies with banana kepok flour. The results of the quality test of the best kepok banana flour chocochips cookies were in treatment (X1) with 15% kepok banana flour substitution.