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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Edukasi: Jurnal Pendidikan JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Ensiklopedia Social Review Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review JPGI (Jurnal Penelitian Guru Indonesia) Jurnal Pendidikan dan Keluarga Jurnal Pendidikan dan Kewirausahaan Jurnal Pendidikan Tata Boga dan Teknologi SENTRI: Jurnal Riset Ilmiah Jurnal Multidisiplin Sahombu Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science
Gusnita, Wiwik
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Effect Of Potato Flour Substitution In Making Chocochips Cookies Kispriatama, Cindy; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.459

Abstract

This research is motivated by the lack of variety in processing chocochips cookies and maximizing the potential of local food, especially potatoes. This study aims to analyze the effect of potato flour substitution as much as 15%, 30% and 45% on the quality of chocochips cookies which include shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using a one-factor Completely Randomized Design (CRD) method, namely the use of potato flour (15%, 30% and 45%) with three repetitions. The type of data used is primary data sourced from 5 expert panelists who have provided an assessment through a questionnaire (organoleptic test format). The data that has been obtained are then tabulated and analysis of variance (ANOVA) is performed. If they are different and there is an effect, the Duncan test is carried out. The results showed that potato flour substitution had no significant effect on the quality of shape, color, aroma, and taste. While the significant effect is on the quality of the texture. The results of the test on the quality of the best chocochips cookies were the treatment (X1) with 15% potato flour substitution. For further research, it is recommended to conduct further research on nutritional content or shelf life with the best substitution of potato flour at 15% (X1)  
Implementation of Management Function to Corn fritter Enterpreneurs in Padang Panjang City Sofiani, Hernifa; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16883

Abstract

This research is based on the background of corn business actors who are still facing challenges in applying management principles so that the production produced is not effective and efficient. The purpose of the study is to describe production management in corn farming business actors in Padang Panjang City. The type of research used is qualitative, carried out in Padang Panjang City in July 2024. The source of research data was obtained from informants, namely corn business actors. Data collection techniques by conducting observations, interviews, and documentation. The data analysis used includes data reduction, data presentation, and conclusion drawn. The results of the study show that corn farmers in Padang Panjang City are quite good in carrying out management functions, namely: planning, organizing, directing and supervising the corn production process. 
The Effect Of Jicama Flour Substitution On The Quality Of Cupcake Putri, Suci Fortuna; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.476

Abstract

This research is motivated by the use of local food ingredients, namely jicama which is still lacking. Jicama is used as flour to be varied into cupcakes. The purpose of the study was to analyze the effect of 0%, 25%, 50% and 75% substitution of jicama flour on the quality of cupcakes in terms of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment with a completely randomized design method (CRD) and three repetitions. Sources of data in this study were obtained from 3 expert panelists, namely lecturers from the Department of Family Welfare, Concentration of Catering Education, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data is in the form of a questionnaire containing questions about the quality of the cupcakes. The data were analyzed using ANOVA, if Fcount≥Ftable then continued with Duncan's Test. The results showed that there was a significant effect of substitution of jicama flour between 0%, 25%, 50% and 75% on the quality of the cupcake, namely the quality of the golden yellow color, the aroma of the jicama-flavored cupcake, the overall sweetness and the taste of jicama. The quality of expanding volume, shape (neat, uniform and tubular), fragrant aroma and soft texture have no effect on the quality of the cupcake. The result of the best quality test of jicama flour cupcake is in X1 treatment with 25% jicama flour substitution. 
The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour Hazzarah, Fanessha; Elida, Elida; Gusnita, Wiwik; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16886

Abstract

This study aims to analyze the effect of  25%, 50%, and 75% substitution of jewawut flour on the quality of the, aroma, texture and taste of the baked brownies produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained from 3 expert panelists by filling out the organoleptic test format. Analysis of the data used is ANOVA, if there is a significant effect, continue with Duncan's test. The results showed there was no effect on the quality of the aroma, texture (congested), texture (dry) and taste of the baked brownies produced. The results of the best steamed brownies in the X3 treatment were in the sweetness category, tasted chocolate, and dark brown in color. It is suggested to the next researcher to process steamed brownies using a substitution of 75% of the amount of wheat flour used.
Quality Of Nastar Corn Flour Wahyuni, Sukma; Holinesti, Rahmi; Gusnita, Wiwik; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.11023

Abstract

Nastar is a type of cookie made from a dough of flour, butter and eggs filled with pineapple jam with a brittle, crunchy, slightly gritty texture and sweet taste. The background of this research is because there is no utilization of corn flour raw material in nastar processing. Utilization of corn flour aims to reduce dependence on wheat flour, as well as add nutritional value to nastar. Based on this, this study aims to determine the effect of corn flour substitution of 0%, 15%, 30%, and 45% on the quality of shape, color, aroma, texture and taste of the resulting nastar. This type of research is a pure experiment using a completely randomized design (CRD) with three repetitions. The type of research data is primary data sourced from 3 panelists. Data were analyzed using analysis of variance (ANAVA). If there is a significant effect then proceed with Duncan's test. The results of the study showed that the substitution of nastar corn flour had an effect on the quality of the fragrant aroma of corn and the taste of nastar corn because fcount > ftable. While the shape (neat and uniform), texture, color, and sweet nastar taste did not show a significant effect. The best overall score is uniform shape 3.78 (X2), neat shape 3.78 (X1), color 3.78 (X2), sweet corn nastar aroma 2.89 (X3), texture 3.89 (X2) taste sweet nastar 3.67 (X3). The best result in this study was treatment X1 with 15% corn flour substitution.
Standardization Of Beef Rendang Recipe In Jorong Padang Loweh, Nagari Suliki, Suliki District, Fifty City District Kartika, Messy; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.470

Abstract

This research was motivated by the ingredients used in making rendang typical of Jorong Padang Loweh which is different from rendang in general. This study aims to determine the standardization of beef rendang recipes in Jorong Padang Loweh, Nagari Suliki, Suliki District, District 50 Kota. This type of research is a mixed method (mixed method). This research was carried out in Jorong Padang Loweh in January 2022. There are two sources of data, namely: qualitative data sources, which are taken from people who are experts in making meat rending, and quantitative data sources, which are obtained from 5 limited panelists. Qualitative data collection techniques are observation, interviews, documentation, quantitative data collection techniques are organoleptic test questionnaire format. The data analysis technique uses Miles and Huberman data analysis techniques which include three flow of activities, namely data reduction (data reduction), data display (data presentation), and verification (drawing conclusions) and quantitative data analysis techniques using the formula (Mx=∑X). Based on the results of research in Jorong Padang Loweh, Nagari Suliki, Suliki District, Lima Puluh Kota Regency, researchers took beef rendang from Mrs. Yusniati's recipe including the ingredients used, the number of ingredients, how to make, and the quality of the converted Beef Rendang. After the organoleptic test results in the quality of the meat (neat), the color of the meat (brown) while the color of the bran is blackish brown, the aroma (has a distinctive aroma of rending), the texture of the meat (tender) and the bran (dry oily), this is influenced by the long cooking process. by using a fire that is not large, the taste of the meat with spices permeates and the taste of bran (savory). 
The Effect Of Addition Gelatin To The Quality Of White Sweet Potato Jam Putri, Yolanda; Holinesti, Rahmi; Gusnita, Wiwik; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.11005

Abstract

This study aims to analyze the effect of addition gelatin as much as 0.5%, 1% and 1.5% on the quality of color, aroma,soft texture, texture easily smeared and taste of white sweet potato jam. This type of research is a pure experiment with a completely randomized design method. The data used are primary data obtained directly from 3 expert panelists byfilling out the organoleptic test format on the quality of white sweet potato jam with the addition of gelatin. The dataobtained is then tabulated in tabular form and an Analysis of Variance (ANAVA) is performed, ifFcount > Ftable thenproceed with Duncan's test. The results showed that there was a significant effect of the addition of 0.5%, 1%, and 1.5% gelatin on the quality of the soft texture and easily smeared texture, while the quality of color, aroma, and taste had noeffect. The results of data analysis obtained the highest achievement score overall, namely color 4.44 (1.5%), aroma 3.89(1.5%), soft texture 4.44 (1.5%), texture easily smeared 4.44 (1.5%), and taste 4.22 (1.5%). The best quality test results for white sweet potato jam with the addition of gelatin were in the X₃ treatment with the addition of 1.5% gelatin
Standarization Of Pinyaram Banana Recipesasa Traditional Cakes In Kenagarian Salayo Solok Regency Amalia, Anisa; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.495

Abstract

This study aims to standardize the banana pinyaram recipe in Kanagarian Salayo, Solok Regency which includes shape, color, aroma, texture and taste. This research was conducted to standardize the banana pinyaram recipe in Kenagarian Salayo which includes: ingredients, amount of ingredients, method of making, and quality.The type of research used is the mixed method (Mixed Method), which is a combination of quantitative and qualitative methods. direct experiment on the manufacture of banana pinyaram. The qualitative method is to make observations by interviewing the informants. This research was conducted in four jorongs in Kanagarian Salayo, Kubung District, Solok Regency and Workshop the Catering. This qualitative study used a completely randomized design (CRD) with 3 repetitions. The primary data used was obtained directly from 3 expert panelists who gave answers to the organoleptic test format for the standardized quality of banana pinyaram in Kanagarian Salayo, Solok Regency, which was then tabulated into a table form and analyzed to see the differences between the 10 recipes that would be standardized by the t test. Qualitative research is to make observations by interviewing the informants. The results showed the average value of shape (neat semi-circle) 3.67, color (dark brown) 3.89, aroma (scented banana) 3.56, texture (chewy) 3.67 and taste (sweet) 3.33. 
The Relationship Between Parental Parenting and Student Learning Outcomes In Public High School 6 Padang Aprilia, Annisa; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.15498

Abstract

This study is motivated by the researcher's observation of diverse parenting patterns, which even affect student learning outcomes. This study aims to describe parenting patterns, learning outcomes, and analyze the relationship between parenting patterns and student learning outcomes at SMK Negeri 6 Padang. The research method used in this study is to use quantitative methods with a correlational research approach, the population in this study were all grade XI students of SMK Negeri 6 Padang in the 2023/2024 school year totaling 454 students. The sampling technique used was simple random sampling. Data collection is done with google form and using a Likert scale that has been tested for reliability. Data were analyzed with descriptive and correlation analysis. Based on the results of statistical calculations that parental parenting is in the moderate category (53.7%) and the most dominant one used by parents is democratic parenting, student learning outcomes are in the moderate category (35.4%). the results of the research were conducted using Pearson product moment correlation analysis, it is known that the correlation coefficient of parental parenting (X) with learning outcomes (Y) is 0.606 which is included in the strong category. The results of hypothesis testing obtained > namely 3,514> 1,664 and a significance value of 0.001 <0.05. It can be concluded that there is a significant relationship between parenting patterns and student learning outcomes and the hypothesis results are Ha accepted and Ho rejected. 
Standardization Of Pinyaram Recipes In Titian Panjang Kanagarian Kayutanam Padang Pariaman District Handayani, Utari; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.471

Abstract

This research was motivated by differences in the materials and tools used, the manufacturing process, and the quality of pinyaram in Titian Panjang Kanagarian Kayutanam, Padang Pariaman District. This study aims to standardize pinyaram recipes at Titian Panjang Kanagarian Kayutanam, Padang Pariaman District which includes materials and tools, manufacturing techniques and analyzes the quality of pinyaram so as to produce a good recipe. This type of research is a qualitative and quantitative research using a mixed method. Qualitative data sources were obtained from research informants and quantitative data sources were obtained from trained panelists and limited panelists. Qualitative data collection techniques are observation, interviews, documentation, and quantitative data collection techniques are organoleptic test questionnaire format. The qualitative data analysis techniques are: data reduction, data presentation, drawing conclusions, and quantitative data analysis techniques using the formula (Mx=∑ x / N ) and testing the validity of qualitative data. Based on the research results obtained 10 Pinyaram recipes in Titian Panjang Kanagarian Kayutanam. The pinyaram recipe was analyzed and tested with 5 selected recipes. The results of the organoleptic test obtained the highest value by Mrs. Nita and used as a standardization of the converted pinyaram recipe. The standardization of the pinyaram recipe was carried out by organoleptic tests to get good quality pinyaram including: shape (round), color (golden yellow), aroma (fragrant), texture (soft) and taste (sweet). 
Co-Authors Ade Irferamuna Adriana, Ghina Affriadi, Rhiska Septyani Afriani, Winda Agustina, Mariana Ambiyar, Ambiyar Anantaya, Frichicila Tri Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari Anni Faridah Annisa Aprilia Annisa, Desfiarini Asmar Yulastri Astuti, Silvia Sri Asyari, Bella Vedia Ayuni, Indah Muthia Azzahra, Tassania Ridho Cici Andriani D, Sri Wahyuni DIAN LESTARI Dikki Zulfikar Efendi, Elma Wahyuni Efli, Haura Tsamarah Eka Wati, Maisa Siska elida elida Fatria, Sevly Riri Febrianti, Windi Mulya Fitri, Annisa Rahma Fridayanti, Lucy Fuadi, Asral Ganefri Ghifari, Muhammad Al Giatman Giatman, M Gusri, Serina Gustina, Vika Afnelisa Handari, Eras Sahira Handayani, Utari Hansi Effendi Hayati, Yuri Hazzarah, Fanessha Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Jannah, Yori Raudhatil Jayusman, Yesi Kartika, Messy Kasmita Kasmita Khair, Dillatul Kholizah, Winda Kispriatama, Cindy Lofandri, Wiki Lucy Fridayati Mandasari, Yulia Maulani, Dira Maysya, Rameza Nabilah Mesya, Titania Dwi Muharani, Arfiona Muskhir, Mukhlidi Mustika, Sari mutiara, Dahlia Ningrum, Wulan Salwa Nizwardi Jalinus Nurhasanah Nurhasanah Nuri Aslami NURUL AZIZAH Pertiwi, Ayunda Prabaningtyas, Dewi Prastika, Suci Okdivia Putri Yanti, Aimi Dwi Putri, Suci Fortuna Putri, Syandra Meylani Putri, Tika Nuansa Putri, Tivany Putri, Yolanda RAHAYU, IFNALIA Rahmi Holinesti Rahmi, Zulfiandra Rambe, Siti Afifah Refdinal, Refdinal Reynaldy, Reynaldy Riski Gusri Utami Rochanawati, Ida Rufaidah, Lathifa Salmadira, Hanifah Santi, Titen Darlis Sari, Febrita Sari, Yolanda Intan Septiandi, Audilla Shafira, Ersa Siregar, Juliana Siti Khairun Nisa Sofiani, Hernifa Susanti, Hafifah Mardiah Tanti, Yelvis - ULWAN, NASEH Ulya, Wafiqah Wahyuni, Sukma Wirnelis Syarif Yasih, Fitri Yelfi, Reno Yolanda, Ratifah Yuliana Yuliana Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zumairo, Siti