Peningkatan Aktifitas dan Hasil Belajar Siswa pada Mata Pelajaran Kesehatan, Keselamatan Kerja (K3) dan Higiene Sanitasi dengan Menggunakan Media Power Point di Smk Negeri 3 Kota Solok

The background of this research is low activity and students learning outcomes on subjects Kesehatan, Keselamatan Kerja (K3) and Higiene Sanitasi at SMK Negeri 3 Solok. Purpose of this research to increase activity and students learning outcomes using power point. Type of research is Classroom Action Research, with three cycles. This research consisted of four stage planning, acting, observation, and reflection. Data used primary data were obtained directly from students activities form and students learning outcomes on subjects K3 and Higiene Sanitasi. Data obtainedare tabulated and calculated the percentage of achievement of learning objective. The result showed media poer point can increase activity and students learning outcomes on subjects K3 and Higiene Sanitasi. This matter can be seen increased activity and learning outcomes master learning target above the value 71.Word keys : activites, learning outcomes, students, media, and power poin

Standar Resep Lapek Koci di Desa Tanjung Sabar Kecamatan Pariaman Utara Kota Pariaman

This study aims to find a standard recipe lapek koci, and quality lapek koci. Type of research is a mixture (Mixed Method). This research was conducted in the village of Tanjung Sabar from the date of December 10, 2015 until April 1, 2016. The data source is twofold: a source of qualitative data obtained from community experts and traders are experts at making lapek koci at Tanjung Sabar, a source of quantitative data obtained from 10 panelists from the public and limited to 5 panelists from lecturers Catering FPP-UNP. Based on the results of quantitative research organoleptic lapek koci standard recipe that has been converted with 4 repetitions found the quality of lapek koci include: a pyramid shape (t = 4,5.pxl = 4) 3.8%, 3.8% immaculate shape, color leather (dark brown) 4%, the fill color (dark brown) 4%, leather aroma (scented brown sugar) 3.8%, the content of aroma (scented green beans) 4%, skin texture (chewy) 4%, the texture of the content ( fine) 4%, skin taste (sweet) 3%, and the flavor of the contents (sweet) 3%

Hubungan Disiplin dalam Pembelajaran Praktik dengan Hasil Belajar Siswa pada Mata Pelajaran Mengolah Makanan Indonesia 1 di Smk Negeri 3 Kota Solok

The objective this research is to determine the relationship of the diciplinein the practical with the result of studen learning in subjects IndonesianFoodProcessing 1 at SMK N 3 Solok which covers aspects of diciline inpreparation of pratical, implemation pratical and result of the pratical. Thisresearch is correlation. The population in this study were all students of class XIculinary art SMK Negeri 3 Solok. The data analysis technique used is thecorrelation with product moment correlation formula. Based on the result of thedata analysis of the obtained result of research, learning diciline in praticaliscategories as good aspect and the result of the student learning are complete. Therelationship between the variable in the learning dicipline practies (X) with thelearning result tht Indonesian food processing 1 (Y) has a significant relationshipwith thitung > ttabel (3,721 > 2,048

Pengembangan Multimedia Interaktif Pada Mata Pelajaran Fussion Food Di Smk Negeri 2 Bukittinggi

The purpose of this study was to determine the validity and practicalities of multimedia. This type of research or development Research and Development using three stages of four stages of the development model of the 4-D Models. Subjects of this study consisted of 5 people validator, and to test the practicalities conducted by two teachers and 30 students of class XII SMK Negeri 2 Bukittinggi. Data collection techniques in this study using a questionnaire and analyzed by descriptive analysis using a percentage formula that includes analysis of the validity and practicalities. The results showed that for design validation obtained a value of 0.86 and a validation of the material / content obtained a value of 0.82 with a valid category. As for the practicalities of test values obtained with an average score of 91.56% in a very practical categories of teachers and of students obtained an average score of 86.03% with a very practical category. Based on the above it can be concluded that interactive multimedia is valid and very practical for use as a media on subjects Fussion Food

Pengaruh Penggunaan Jenis Ikan yang Berbeda terhadap Kualitas Pempek

This research was designed for analyzing the effect of using different types of fish on the quality of Pempek in terms of froms, colors, flavors, textures, and taste. This research was classified into true experimental study which applied complete random sampling method. This research was conducted in three repetitions by involving 5 experts. The instrument of the research was a questionnaire of Likert scale. The data gathered through questionnaire were analyzed by using organoleptic test. To test the hypothesis, ANAVA was used, and if there was a difference occurred among the samples, Duncan test was needed. The result of the research revealed that the use of different fish affected the quality of Pempek in term of colors; golden yellow and white grayish, and in terms of texture which was chewy. Meanwhile the use of different types of fish did not influence the quality of pempek in terms of forms; cleanly, cylindrical, in the length of ± 10 cm and diameter of 3 cm, in terms of flavors; garlic, fish, not fishy, in terms of texture which was soft, and in the terms of taste which was tasteful and fishy