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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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Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Analysis Of The Potential Content Of Micronutrients In Traditional Foods In West Pasaman District Putri, Tika Nuansa; Kasmita, Kasmita; Yuliana, Yuliana; Gusnita, Wiwik; Santi, Titen Darlis
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.v5i2.12943

Abstract

This research aims to analyze the potential micronutrient content in traditional foods in West Pasaman Regency as an effort to prevent stunting in children. The research method involves collecting traditional foods commonly consumed by local communities and analyzing them to identify the content of micronutrients such as vitamins, minerals and other important nutrients. The research results show that traditional foods that are widely consumed in West Pasaman Regency have great potential in providing essential micronutrients for children's growth. A number of traditional foods are high in vitamins A, D, E and K as well as minerals such as iron and zinc, which are important for healthy growth and development. Analysis of traditional foods also revealed the presence of antioxidant compounds that help protect the body from cell damage and can play a role in preventing stunting in children. These findings highlight the important role of traditional foods in providing the micronutrients needed to prevent stunting. The implications can support the promotion and increase in consumption of local, nutrient-rich foods in West Pasaman Regency as part of a strategy to prevent stunting in children. 
Traditional Food Identification In Kubung District, Solok District Astuti, Silvia Sri; Kasmita, Kasmita; Yuliana, Yuliana; Gusnita, Wiwik; Mustika, Sari
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.v4i1.6318

Abstract

This research aims to learn deeper knowledge about traditional food products in Kec Kubung, Solok Regency. The research was carried out in October-December 2022 in the Kubung District, Solok Regency. To prevent the loss of these traditional foods, efforts are needed to preserve and introduce traditional food products to the current generation. The purpose of this research is to identify the types of food, materials used, and learn how to make traditional food. The type of research used is a mix method (qualitative and quantitative). Research data obtained from two ways, namely primary data and secondary data. Where the primary data is by identifying the types of traditional food, the ingredients used, and the way of making traditional food in Kec Kubung, Kab Solok, while secondary data is in the form of regional demographics in Kec Kubung, Kab Solok. Data collection techniques are carried out by observation, interviews, and documentation. Data analysis in the field by reducing data, presenting data, concluding then verifying. The conclusion from the results of the study is that traditional food in Kec Kubung, Kab Solok, is food that has been around for a long time. The materials used are self-developed food ingredients. As well as the equipment used is daily cooking equipment but still has a characteristic, namely the stove which is arranged in a triangular shape using wood.
The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies Ningrum, Wulan Salwa; Gusnita, Wiwik; Holinesti, Rahmi; Anggraini, Ezi
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.v5i2.16540

Abstract

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).
The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Lidah Kucing Cookies D, Sri Wahyuni; 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.v3i3.479

Abstract

The background of this research is to vary the cat's tongue cookies with purple sweet potato flour which aims to utilize local food ingredients, add to the innovation of cat tongue cookies products.The main ingredient in making cat's tongue cookies is wheat flour which is still imported. This study aims to analyze the quality (volume, shape, color, aroma, texture and taste) of cat tongue cookies substituted with purple sweet potato flour as much as 20%, 40% and 60%. This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of cat tongue cookies with purple sweet potato flour. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount F table, then it is continued with Duncan's test. The results showed that the substitution of purple sweet potato flour had an effect on the quality of volume and aroma, while for the quality of shape, color, texture and taste there was no significant effect. purple sweet potato as much as 40%.                                                                                                                                             
Determinants of Learning Motivation for Students of Class of 2020 Culinary Management Concentration, Padang State University Yulias, Yahya Aulia; Andriani, Cici; 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.v5i3.16893

Abstract

This research was motivated by the change in learning patterns to online, which had an impact on the 2020 Class of Family Welfare Education students at Padang State University. This research aims to analyze the influence of online learning patterns on student learning motivation and perceptions. The research method uses a quantitative approach with simple linear regression analysis and hypothesis testing, as well as interviews for qualitative data. The research results show that the online learning pattern is in the medium category with several technical and interaction obstacles. There is a significant and positive influence of online learning patterns on student learning motivation (Y = 11,868 + 0,308X, tcount 5,989 > ttable 1,99547). Student perceptions tend to be positive, even though they face adaptation challenges. In conclusion, online learning has a positive impact on learning motivation and is well received by students, but it still requires the development of infrastructure and learning methods to optimize the educational process in the field of culinary arts and family welfare. 
Quality Beef Rendang With The Use Of Fresh Coconut Milk And Instant Coconut Milk Prastika, Suci Okdivia; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (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.v3i2.209

Abstract

The background of this research is that there is no research on the use of fresh coconut milk and instant coconut milk in the processing of rendang. Fresh coconut milk is coconut milk that is processed by itself by grating the coconut and then squeezing the coconut with or without the addition of water and instant coconut milk is ready-to-use coconut milk that has been widely circulated in the market under the Sun Kara brand. The focus of this study was to determine the difference in the quality of beef rendang with the use of fresh coconut milk and instant coconut milk in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of revealing the effect as well as the difference between two different variables. The research design used was a completely randomized design. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results of this study indicate that there is no significant effect on the use of fresh coconut milk and instant coconut milk on the quality of the shape, color, aroma, texture and taste of beef rendang. From this statement, it is concluded that Ho is accepted because t count < t table. 
Quality Of Egg Rendang By Using Different Types Of Eggs Affriadi, Rhiska Septyani; 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.v3i3.478

Abstract

Randang talua is Randang made from eggs. This Randang is unique compared to other types of Randang, which is flat, similar to crackers. In this study, the types of eggs used to make rendang talua were divided into two, namely chicken eggs and duck eggs. This research is an experiment with organoleptic test. This research was conducted 3 times with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average value of the quality of the two randang was almost the same. The average value of the quality of rendang with the use of chicken eggs and duck eggs is 3,27 and 3,47; the color of the talua chips are 3.33 and 3.27; the color of randang bran 3.00 and 3.13; the aroma of randang is 3.47 and 3.53; the texture of the randang bran is 3.33 and 3.33; the texture of talua chips are 3.20 and 3.47; and the taste of randang talua, namely 3.53 and 3.67. Based on the t test, it was stated that there was no significant difference between randang talua and the use of chicken eggs and duck eggs for each quality tested.  
Substitution Of Potato Flour In Mangkok Cake Making Putri, Syandra Meylani; Gusnita, Wiwik; Syarif, Wirnelis; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (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.v5i1.12253

Abstract

This research aims to analyze the effect of potato starch substitution on the quality of cupcakes by adding 20%, 40% and 60% potato starch. This type of research is pure experimental research with a completely randomized design (CRD) method consisting of 4 treatments and 3 repetitions. The object of this research is cupcakes with potato starch substitution of 20%, 40%, 60% for the quality of the cupcakes. The data collection technique for this research was carried out using organoleptic tests given to 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University. The independent variable in this research is potato flour. The dependent variable of this research is the quality of the cupcakes produced including shape, color, aroma, texture and taste. The data analysis technique used is Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in table form and analyzed according to each data test. Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. The results of this research show that there
Analysis Of Consumer Preferences Towards Rendang Products In Padang City Gift Shops Septiandi, Audilla; Kasmita, Kasmita; Elida, Elida; Gusnita, 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.v5i3.16872

Abstract

This research is motivated by the lack of predictions about the level of sales of randang products in gift shops, resulting in products that take a long time to sell and reduce product quality. There is a decrease in consumers shopping at certain times. This research aims to describe consumer preferences for randang products in souvenir shops in the city of Padang. This type of research is descriptive with quantitative data. The sampling technique in this research was Proportional Random Sampling which came from 3 souvenir shops in the city of Padang. The selection of respondents was carried out randomly, namely those who had shopped at the souvenir shop amounting to 100 respondents. Data collection for this research was carried out by distributing questionnaires designed based on a Likert scale. The results of the research show that consumer preferences for randang products in souvenir shops in the city of Padang show a respondent achievement level of 86% in the very high category. In terms of price indicators, respondents said that the prices offered were very affordable. The consumer service indicator said it was very good at serving. Finally, in the taste indicator, respondents said that the taste of each souvenir shop was very delicious and had its own characteristics. 
The Influence Of Marketing Mix On Purchasing Decisions On Umkm Products Malaysian Chips Reynia Asyari, Bella Vedia; Yulastri, Asmar; Gusnita, Wiwik; Insan, Ranggi Rahimul
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.v5i2.15499

Abstract

This research is motivated by the researcher's observation of the marketing mix, which is a marketing strategy carried out to influence consumer purchasing decisions. This study aims to describe the marketing mix, purchasing decisions, and analyze the effect of marketing mix on purchasing decisions on Malaysian Reynia chips MSME products. The research method used in this research is a quantitative method with a causal associative approach. The population in this study were all Malaysian chip MSME customers with an unknown number. The sampling technique used was purposive sampling. Data collection was carried out with a Google form and using a Likert scale that had been tested for reliability validity. Data were analyzed by descriptive and correlation analysis. Based on the results of statistical calculations on marketing mix variables seen from product and price indicators with a percentage of 29%, the most dominant is the consideration of consumers in making purchasing decisions on Malaysian Reynia chips MSME products. The results of the research were conducted using Pearson product moment correlation analysis, it is known that the correlation coefficient of marketing mix (X) with purchasing decisions (Y) is 0.740 which is included in the strong category. The results of the hypothesis test obtained tcount> ttable, namely 8.926> 1.668 and a significance value of 0.000 <0.05. It can be concluded that there is a significant relationship between the marketing mix and purchasing decisions and the hypothesis results are Ha accepted and Ho rejected.  
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