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MAKANAN ADAT PADA UPACARA TURUN MANDI DI NAGARI PAKAN RABAA TIMIUR KECAMATAN KOTO PARIK GADANG DIATEH KABUPATEN SOLOK SELATAN Marhayani, Marhayani; Elida, Elida; Sofnitati, Sofnitati
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research is motivated lack of Â knowledge of young mothers and teens on traditional food at the ceremony down shower. The purpose research to describe the stages of the ceremony down bath, traditional food which brought the child home bako, traditional food served to guests, tools used to carry food and served customs and the meaning of indigenous foods. This type of research is a qualitative. method, Other research object is customary food down bathing ceremony, data collection techniques: observation, interviews and documentation.Data analysis techniquesis: data reduction, data display, conclusions and verification. Portrait of researt result that stages the ceremony down the shower consists of: duduak baropok, mamanggia, pai kadapua, and ceremonies baralek down shower. Traditional food at the ceremony down the bath consists of traditional food that is brought by the child home bakopisangnya and traditional food that is served to guest at the ceremony down shower.Â Food customarymeaning as moralmessagesthat are usefulfor thechild, and the child's family. Â Â 1 Prodi PendidikanKesejahteraanKeluargaUntukWisudaPeriodeMaret 2015 2 DosenKesejahteraanKeluarga FT UNP Â Keywords: Food Customs, Ceremonies Down Shower Â

MAKANAN ADAT PADA UPACARA MANJALANG RUMAH MINTUO DI KANAGARIAN BTIPUAH BARUAH KECAMATAN BATIPUAH KABUPATEN TANAH DATAR ANDRIANI, CICI; Baidar, Baidar; Sofnitati, Sofnitati
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research is that now people Batipuah Baruah in determining and processing of foodÂ there is not book that used as a source of guidance, sometimes there are mistakes and disagreements between mothers of event to determine the type traditional foods, the quantity traditional food, the tools used and the meaning of traditional food. This research is purposed to (1) describes the implementation of a series of traditional ceremonies,(2) identification types of traditional food, (3) describe the equipment used to bring traditional food,(4) to explaning the meaning of traditional food brought on Manjalang Home Mintuo. The type of research is qualitative, and object of research is traditional food Manjalang Home Mintuo in Kanagarian Batipuah Baruah, data collected by Snow-Ball Sampling technique.Data analyzing include reduction, display and verification. Results showed that the manjalang home mintuo in Kanagarian Batipuah Baruah was conducted one day after the party wedding. The series of events Manjalang Home Mintuo in Kanagarian Batipuah Baruah has two stages: preparation before the event manjalang mintuo and a series of traditional ceremonies manjalang home mintuo. Keywords : tradisional food home manjalang mintuo

MAKANAN HANTARAN PADA UPACARA PERKAWINAN DI DESA SUNGAI ABU KECAMATAN HILIRAN GUMANTI KABUPATEN SOLOK PROVINSI SUMATERA BARAT Santi, Titen Darlis; Yusuf, Liswarti; Sofnitati, Sofnitati
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The background of this research is the lack knowledge of sungai Abu citizen about the a series of delivery events, which brought indigenous food, the tools used to carry food customs and customary meaning of food brought to the delivery and implementation of events that play a role in treating food only mothers aged 60 years. The purposes of this study are (1) to describe the implementation of a series of ceremonial delivery, (2) describe the type of custom foods delivery, (3) describe the equipment used to carry the customary food delivery (4) expresses the meaning of food delivery at the ceremony. The research is a qualitative research, the research object is the customary food that is brought in delivery event in the village of sungai Abu. The instrument used in this study is the observation, interview and documentation. Data are analyzed using data reduction, data presentation, drawing conclusions and verification. The results showed that the delivery event in Sungai abu village be held in the second day of marriage ceremony, conducting a series of delivery events in the village of sungai abu has two stages: preparation before the event and conducting a series of traditional ceremonies, the type of food served at the delivery ceremony are 23 species and which as a symbol of niniak mamak and interest to both families. Keywords: Food Delivery, Wedding Ceremony.

Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin Sofnitati, Sofnitati
Food Science and Technology Journal (Foodscitech) Vol 1 No 1 (2018)
Publisher : Universitas Dr Soetomo

Steamed oilcake tofu brownies is belong to a semi-wet type of food that easy breaks down and has a relatively short shelf life. Determination of shelf life is the determination of expired date by shelf life a series of products under normal conditions everyday and made observations of the quality decrease to reach the quality level of expiration, so that the food can not be consumed anymore. shelf life was done by looking at the quality degradation reaction using storage with different temperature between normal temperature (room temperature) and cold temperature (refrigerator) and simulate the data obtained. The using method in this research is descriptive qualitative by observing the influence of steamed oilcake tofu at room temperature and cold temperature for 12 days, to the quality of volume, shape, color, aroma, texture and taste. The result of the research showed that the age of steamed oilcake tofu at room temperature showed significant change on the 4th days and 12th days, to the color, aroma and taste quality, while the quality of volume and shape did not change. Shelf life steamed oilcake tofu knows at cold temperatures there is significant changes on day 10th and day 12th on taste and texture quality, while on quality of volume, shape and color there is no change. From the results of this study it can be concluded that the age of the steamed oilcake tofu brownies at room temperature is 3 days, and shelf life of steamed oilcake tofu brownies at cold temperatures is 9 days.Keywords: Shelf Life; Steamed Tofu Brownies; Temperature

Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin Sofnitati, Sofnitati
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Steamed oilcake tofu brownies is belong to a semi-wet type of food that easy breaks down and has a relatively short shelf life. Determination of shelf life is the determination of expired date by shelf life a series of products under normal conditions everyday and made observations of the quality decrease to reach the quality level of expiration, so that the food can not be consumed anymore. shelf life was done by looking at the quality degradation reaction using storage with different temperature between normal temperature (room temperature) and cold temperature (refrigerator) and simulate the data obtained. The using method in this research is descriptive qualitative by observing the influence of steamed oilcake tofu at room temperature and cold temperature for 12 days, to the quality of volume, shape, color, aroma, texture and taste. The result of the research showed that the age of steamed oilcake tofu at room temperature showed significant change on the 4th days and 12th days, to the color, aroma and taste quality, while the quality of volume and shape did not change. Shelf life steamed oilcake tofu knows at cold temperatures there is significant changes on day 10th and day 12th on taste and texture quality, while on quality of volume, shape and color there is no change. From the results of this study it can be concluded that the age of the steamed oilcake tofu brownies at room temperature is 3 days, and shelf life of steamed oilcake tofu brownies at cold temperatures is 9 days.Keywords: Shelf Life; Steamed Tofu Brownies; Temperature

MAKANAN HANTARAN PADA UPACARA PERKAWINAN DI DESA SUNGAI ABU KECAMATAN HILIRAN GUMANTI KABUPATEN SOLOK PROVINSI SUMATERA BARAT Sofnitati Sofnitati
JURNAL PENDIDIKAN DAN KELUARGA Vol 9 No 2 (2017): Vol 9 No 2 (2017)
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol9-iss2/177

This study aims to reveal: 1)a series of Hantaran custom ceremony, 2) type of Hantaran custom food, 3) equipment used to bring Hantaran custom food, 4) the meaning of food at Hantaran Ceremony. The type of this research is qualitative research, the object of research is Hantaran custom food that is brought on The Hantaran event in the Sungai Abu Vilage. The result showed that the Hantaran event in The Sungai abu Village held the second day at the wedding ceremony., the series of Hantaran events in Sungai Abu Vilage has two stages of preparation before the event and the series of Hantaran custom ceremonies, the type of food served at the Hantaranceremony as many as 23 types and their meaning as a symbol of "niniak mamak" and interests for both families.

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