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STUDI TENTANG SARANA PRASARANA PRAKTIK PADA MATA PELAJARAN MELAYANI MAKAN DAN MINUM DI BIDANG KEAHLIAN JASA BOGA DI SMK N 2 BUKITTINGGI Yuliardi, Roni; Elida, Elida; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : E-Journal Home Economic and Tourism

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The background of this research is the findings about there are some students have bad achievement in food and drink serving, which are 45 students or 64.36%, it?s expected cause of the lack facilities in practice. The aim of this research is to describe the practice facilities for food and drink serving in SMKN 2 Bukittinggi, including : furniture, linen, and serving tools. And also the practice room. The kind of this research is descriptive research with qualitative approach. The object of this research is the practice facilities for food and drink serving. Data resource is X grade students and the teacher of food and drink sercing in SMK N 2 Bukittingi. Data collection did by using interview, observation and documentation. Data analyzed by using qualitative descriptive method.
PELAKSANAAN UPACARA MAANTA BUBUA DI KANAGARIAN CUPAK KECAMATAN GUNUNG TALANG KABUPATEN SOLOK Noverina, Delvince; Baidar, Baidar; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : E-Journal Home Economic and Tourism

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The background of this study is about nowadays the people in Nagari Cupak that involved in cooking the cultural foods only the oldest people above 60 years old, while the people about 40 years old and the teenagers only involved in serving the food. The objectives of this research are to (1) describe the arrangement of the Maanta Bubua ceremony, (2) describe the kind of cultural food of, (3) describe tools that used to bring the cultural food, (4) the meaning of the cultural food. The method used in this study is qualitative method. The arrangement of ceremony in Nagari Cupak has two steps which are preparation before the ceremony and the cultural ceremony of Maanta Bubua. The traditional food and cakes on Maanta Bubua ceremony in Kanagarian Cupak is Nasi, Randang, Apik Ayam, Ayam Goreng, Ikan Goreng, Lemang, Pinyaram, Galamai Kacuik, Nasi Kuning, Kue hias. Special tools that used to bring the cultural food on Maanta Bubua ceremony in Kanagarian Cupak is cambuang, large plate, oval plate, dinner plate, tray or platter. The meaning of cultural food that brought on Maanta Bubua ceremony symbol of hope and desire that you want to accomplish in the future married life.Keyword: Maanta Bubua the procession of ceremony
INVENTARISASI JENIS DAN RESEP KUE-KUE TRADISIONAL DI KABUPATEN PASAMAN BARAT Rahmadona, Tiwi; Yulastri, Asmar; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 14, No 1 (2017): Periode Maret 2017
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The purpose of this study was to 1) menginvetaris types of traditional cakes 2) make inventory based on traditional cake recipes that exist in West Pasaman 3) describes the functions of traditional cakes in West Pasaman. This type of research is qualitative research. Data collection techniques by observation, interviews, and documentation. Analysis of field data which includes reduction, display, conclusion and verification. The results showed that (1) the type of cake traditionally found in West Pasaman is two types of traditional cakes of dry and wet tardisional cake. (2) traditional cakes recipe is: there are 15 kinds of traditional pastries and 38 kinds of traditional wet cake. (3) the function of traditional pastries in West Pasaman Kabuapaten is as cakes that were served during traditional events, Eid, souvenirs, and snacks daily. Keywords: Inventory, Traditional Cakes.
SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS COOKIES Marizalni, Izza; Yusuf, Liswarti; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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This study aimedtoanalyze the effect ofsubstitution inthe composition oftofupowderas much as0%, 25%, 35% and45% of thequality ofcolor, neatnessshape, uniformity ofshape, fragrantpulp,luster, brittletexture, fine texture, sweetness, flavorpulpknowandsavorycookies. Thisis thekind of researchexperimentusinga completely randomized design/perfectwiththenumberonefactorflourtofuwithcomposition(0%, 25%, 35%, 45%) as much asfourtimes thereplications/trialconductedinworkshopCateringDepartmentfamilywelfarePadang State Universityengineering facultyin April2013.Panelistsare studentswho have graduatedCateringcoursesPastryandFood Processingwhichnumbered 30people. Data analysisis avariantanalysisandDuncantest. Hypothesis test resultsshow thatthere isan influence on theuse oftofuflour25%, 35% and45% on the quality ofcookies. Tofuflourcompositionsuggeststhattheuse oftofupowderas much as35% givea better effecton the quality ofthe fragrance, shapeuniformity, qualitysavoryflavor, sweetness, frailtyandquality offlavorthat is nottoodominanttofu. Whilethecomposition oftofupowderas much as25% did nothave a significant influenceonall indicators. Onthe composition oftofupowderas much as45% had a significant influenceon allindicators.
PENGARUH TEKNIK PENGOLAHAN TERHADAP KUALITAS KAKI NAGA IKAN PATIN Sirtin, Pramita; Syarif, Wirnelis; Holinesti, Rahmi
E-Journal Home Economic and Tourism Vol 15, No 2 (2017): Periode September 2017
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This research was aims to analyze the effect of processing techniques of the quality catfish drum stick in terms of shape, colour, texture, aroma, and flavour. This type of research is pure experiment (true experimental) using the method of complete random design with three repetition. The type of the data used is the primary data sourced from 30 panelists who gave the answer to the question form (format organoleptic). The data already obtained later is tabulated in the form of tables and the analysis Variant (ANAVA). If different test followed by Duncan. The results showed significant effect on the quality the same of the shape catfish drum stick. Results of the indicator oval shape, shipshape, colour of the yellow gold, elastic texture, fragrant aroma and tasteful flavour was no significant effect of the catfish drum stick quality with the different processing techniques.Keywords : Drum Stick, Catfish, Quality.
HAMBATAN BELAJAR MAHASISWA PRODI D3 TATA BOGA PADA MATA KULIAH MANAJEMEN USAHA BOGA CATERING DI JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNP Ramadhani, Nuzli; Syarif, Wirnelis; Chair, Ira Meirina
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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This study aims to determine the barriers students Prodi D3 Catering course on Business Management Catering both internal and external barriers. Informants in this study were students in entry 2008 and 2010 who have taken courses Unread Catering Management Catering and 1 person supervising teacher. Data collection techniques used observation, interviews, and documentation. The results, showed that the presence of obstacles on this course. The internal resistance is seen at the student motivation to achieve the target of practice on the course Catering and Hospitality Business Management is also the motivation to seek consumer does not look like distributing flyers and pamphlets stuck. 2). External barriers are seen supporting infrastructure courses namely Business Management Catering workshop for practice. Should be workshops for the implementation of this course is devoted practice that the practice can run smoothly.   Kata kunci: Hambatan Belajar, Manajemen Usaha Boga Catering, Prodi D3  Tata Boga
PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS CUPCAKE Sari, Nita Arlan; Syarif, Wirnelis; Holinesti, Rahmi
E-Journal Home Economic and Tourism Vol 8, No 1 (2015): Periode Maret 2015
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This research wasaimed toanalyze the effectsubstitution oftaro flouras much15%, 30% and45% of thewheat flourusedforexternalquality(volume, colorandsymmetricalround shape) andinternalquality(texture soft, fragrantscentandsweet taste) oncupcake.The research was atrueexperimentwithcompletely randomized designmethodusing threerepetitionswith30panelists. The results showedthat thesubstitutioneffect on the qualityof taroflourvolume, symmetricalroundshape, texturesoft, fragrantscentandsweet flavorthat wasgenerallythe best valuethere wasin treatment15% (X1) and theeffect on the qualityof colorthatthere wasthe best valuein thetreatment of45% (X3). Keywords: Taro flour substitution, cupcake quality
STANDARISASI RESEP SALA LAUAK DI KANAGARIAN ULAKAN KABUPATEN PADANG PARIAMAN Wahyuni, Helva; Baidar, Baidar; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 9, No 2 (2015): priode Juni 2015
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The background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = ? x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala LauakThe background of this study because of the lack of standardization of recipes sala lauak. This study aims to find a standard recipe sala lauak, and quality lauak sala. This research is a descriptive qualitative study using the method mix (Mixed Method). This research was conducted in Kanagarian Ulakan and Tata boga Workshop FT UNP. There are two sources of data: qualitative data sources for society and source of quantitative data that is obtained from the 15 panelists. Qualitative data collection techniques are observation guides, interview guides and camera for documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques using three grooves activity: data reduction, data presentation, draw conclusions and quantitative data analysis techniques using the formula (M x = ? x / N). Based on the test results organopleptik sala lauak standard recipe that has been converted with 4 repetitions found the quality of the sala lauak is the shape (round with a diameter of 3 cm), color (golden yellow), aroma (aromadaun turmeric and aroma of salted fish), skin texture ( hard), the contents texture (soft), volume (hollow), and taste (savory and tasted anchovies).        Keywords: Standardization Recipes Sala Lauak
KEPUASAN KONSUMEN DI KEDAI NASI KAPAU UNI LIS BUKITTINGGI Satriyani, Rina; Chair, Ira Meirina; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 4, No 3 (2013): Periode September 2013
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Bukitinggi is one of destination tourism object for tourist. Which one of them that known by tourist nasi Kapu Uni LisBukittinggi. The background this research is 1) there are costumer problem that food product hadbeen over and is not be reiceive, 2) the serving is to long and slowly making costumer dissapointed, 3) the located of the place is not strategy, 4) having the more hight price from another nasi Kapau food shop, although having difference price but costumer didn?t choose to moving to another place. The research objective is to know the satisfaction costumer in the nasi Kapau Uni Lis food shop Bukittinggi include that quality of product and service.This research is description by using qualitative method. The instrument are collect files that used such as: interview, observation, and documentation, by using analisys model Milles and Hubberman files. The source files get from 10 people costumer and 1 waiter of  nasi Kapau Uni Lis  food shop. The result of analisys description show that the costumer didn?t satisfaction because the result of they are evaluation to showing the food product they are eating and the serviced they are reiceived is not good. To be increasing the customer selling valued they are need more product and service good quality.   Keywords: product and service quality
HUBUNGAN PENGETAHUAN HYGIENE SANITASI DENGAN SIKAP SISWA PADA PRAKTEK MENGOLAH KUE INDONESIA DI WORKSHOP SMK N 3 MUARA BUNGO Aprilyani Mangunsong, Siska Widya; Yusuf, Liswarti; Syarif, Wirnelis
E-Journal Home Economic and Tourism Vol 8, No 1 (2015): Periode Maret 2015
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This study was motivated by problem about the student?s attitudes has not noticed to aspects of sanitation hygiene during pratice in the workshop. The purpose of this study was to describe about student?s knowledge of sanitation hygiene and to analyze about correlation between student knowledge and attitude in the workshop.This study is a correlational study with Ex Post Facto design. Sample in this study are student of SMK N 3 Muara Bungo as many as 50 people. The instrument used are multiple choice and questionnaire likert scale. Data analyze technique used is determine the level of attainment percentage of respondent and correlation technique to know about correlation level between two variabel studied.Based on the result founded : (1) student?s knowledge is in category less well with the percentage achieved by 55,7 % (2) student?s attitude is in category well with the percentage achieved by 70 % . (3) T count in this study was 10.643. if T count greater than T table ( 10.643 > 2.000 ) indicates student?s knowledge and student?s attitude have a positive and significant correlation.Keyword : hygiene, sanitary, SMKN 3 Muara Bungo