Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga

SUB STUDI TENTANG PEMBUATAN GALAMAI DI NAGARI SALAYO KECAMATAN KUBUNG KABUPATEN SOLOK

Anggita Rizky Yuliandri, Lucy Fridayati, Wirnelis Syarif, Ezi Anggraini — Sun, 28 Jul 2024 00:00:00 +0000

The background of this study is that there are differences in the materials for making Galamai nagari Salayo with other regions, and there is no reading source about making Galamai in nagari Salayo, with the existence of reading sources about making Galamai in nagari Salayo can be a source of reading for teenagers of nagari Salayo so that they increase knowledge about how to make Galamai as traditional food for future generations.

The type of research used in this study is descriptive qualitative. With observation, interview, and documentation techniques. The number of informants taken was 9 informants. Three bundo kanduang nagari Salayo, four people from the surrounding community and two mothers who are experts in making Galamai at weddings and know about the function of Galamai as traditional food in nagari Salayo, Kubung District, Solok Regency. Data was obtained directly from informants by observation, interviews and documentation to Nagari Salayo, Kubung District, Solok Regency. Description of data through the validity of data with the process of testing validity, reliability and objectivity. Data is analyzed with data reduction, display and verification conclusions.

The result of this research is that the ingredients in making Galamai in Salayo nagari are rice flour, cane sugar and coconut milk. There are three types of equipment used in making Galamai, namely preparation equipment, manufacturing equipment and serving equipment. Making Galamai in Salayo nagari goes through three stages, namely, the preparation process, the manufacturing process and the serving process. The function of Galamai in traditional events as one of the manta dishes panjapuikan (proposing), paisicawan, bararak (wedding parade).

EKSISTENSI PINDIK SEBAGAI KUE TRADISIONAL DARI KOTA PAYAKUMBUH

Andini Rismayenti, Lucy Fridayati, Kasmita, Cici Andriani — Fri, 29 Nov 2024 00:00:00 +0000

This research is motivated because not much is known about the existence of pindik cakes for teenagers in the Tiakar community, as well as to introduce, describe and develop one of the traditional cakes of Payakumbuh City typical of Tiakar Payobasuang Village. The purpose of this study is to determine the existence, function and meaning of pindik cake for the community, as well as study the process of processing pindik cake. The type of research used is descriptive qualitative. With observation, interview and documentation techniques. The instrument in this study is that the researcher himself is assisted by five senses and notebooks in collecting data. The number of informants taken was 10 people, namely 3 bundo kanduang and 6 community members where 5 of them could process pindik cakes and 1 person was a well-known pindik cake home-based entrepreneur in Tiakar Payobasuang Village. Data description through data reduction, data presentation and inference. The result of this study is the existence of traditional pindik cakes in Tiakar Payobasuang Village, Payakumbuh City, where the area is the first existence of pindik cakes, the function and meaning of pindik cakes for the Tiakar people is served in traditional events such as weddings, manjapuik marapulai, circumcision rosul, Eid al-Fitr and mandoa. Where the meaning of pindik cake served is small indicates the person's calculation, while pindik cake that is made and carried large is better. Most of the people of Tiakar Payobasuang when bringing or serving pindik cakes for the traditional event by ordering and buying pindik cakes in one of the cottage industries that are quite famous in the village, namely pindik Ni Yen.

PENGARUH PENAMBAHAN EKSTRAK KENCUR TERHADAP KUALITAS PERMEN SUSU

Okta Voreta Ginting, Sari Mustika, Anni Faridah, Rahmi Holinesti — Sun, 28 Jul 2024 00:00:00 +0000

Abstract

The background of this research is due to the lack of public interest in consuming kencur, which has a slightly spicy taste and a sharp aroma. The application of kencur extract in milk candy so that the taste of kencur can be accepted by people from children to adults. The object of this research is the process of making milk candy with the addition of galangal extract as much as 10%, 15% and 20% on organoleptik quality (shape, colour, aroma, texture, and taste). This type of research is experimental research. The data analysis technique used is the analysis of variation (ANOVA) method. Based on the results of data analysis, it was found that (1) there is no significant difference from the addition of kencur extract on the quality of shape (rectangle), colour, aroma (milk), texture, and taste (sweet and typical of kencur) in kencur extract milk candy. (2) There is a significant difference from the addition of galangal extract on the quality of aroma (typical of galangal). (3) the addition of galangal extract to milk candy is the addition of 10%. (4) kencur extract as a substitute for flavour in milk candy has benefits for health, consumption levels in the community and increases the selling price of kencur.

PENGEMBANGAN BUSANA READY TO WEAR BERBAHAN LIMBAH DENIM DENGAN SUMBER IDE OMBAK LAUT

Novia Hidayatunnisa, I Dewa Ayu Made Budhyani, Putu Agus Mayuni — Sun, 28 Jul 2024 00:00:00 +0000

Tujuan dari penelitian ini ada dua: pertama, untuk menjelaskan aspek prosedural dalam produksi garmen siap pakai dengan memanfaatkan bahan denim bekas, dengan menggunakan konsep gelombang laut; dan kedua, menilai kualitas produk Busana Ready to Wear berbahan limbah denim tersebut di atas, dengan memanfaatkan gelombang laut sebagai inspirasi kreatifnya. Penelitian ini menggunakan pendekatan Research and Creation (R&D), yang secara khusus berfokus pada pembuatan Alat Pelindung Diri (APD). Model pengembangan APD terdiri dari tiga tahap berbeda: perencanaan, pembuatan, dan penilaian. Strategi pengumpulan data yang digunakan dalam penelitian ini adalah pemberian kuesioner, yang selanjutnya dilakukan teknik analisis deskriptif kuantitatif. Hasil data tersebut dapat diperoleh dari evaluasi tiga ahli fashion yang berpartisipasi dalam penelitian tersebut. Ahli pertama adalah guru yang terafiliasi dengan SMK Negeri 2 Singaraja, sedangkan ahli kedua adalah dosen peminatan Tata Busana pada Program Studi Pendidikan Kesejahteraan Keluarga Universitas Ganesha. Terakhir, ahli ketiga adalah dosen Seni Rupa Universitas Ganesha. Temuan penelitian ini adalah sebagai berikut: 1) Memproduksi item fashion yang tersedia dalam bentuk ansambel terkoordinasi yang terdiri dari atasan dan rok. Langkah awal yang dilakukan peneliti untuk memastikan aspek prosedural dan tingkat keunggulannya adalah tahap perencanaan. Selama tahap awal pengumpulan referensi untuk mengubah ide konseptual menjadi desain nyata, peneliti melanjutkan ke tahap pembuatan. Pada tahap ini peneliti melewati banyak tahapan, khususnya tahap persiapan dan tahap pelaksanaan. Langkah evaluasi dilakukan untuk mengidentifikasi kekurangan dalam kemajuan pengembangan garmen siap pakai. 2) Hasil uji mutu barang fashion siap pakai memperoleh persentase rata-rata sebesar 96,27%. Berdasarkan tabel konvensi, tingkat keberhasilan ini menunjukkan sertifikasi yang sangat terpuji.