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All Journal Edutech Teknobuga : Jurnal Teknologi Busana dan Boga Edukasi: Jurnal Pendidikan NUSANTARA : Jurnal Ilmu Pengetahuan Sosial JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Ensiklopedia Social Review Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Journal On Teacher Education (Jote) Jurnal Pendidikan Tata Boga dan Teknologi SENTRI: Jurnal Riset Ilmiah Jurnal Multidisiplin Sahombu Journal of Global Research Education Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science
Gusnita, Wiwik
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A Descriptive Analysis of Implementing Basic Culinary Principles in Teaching the Main Course Topic of Continental Cuisine at SMK Negeri 6 Padang Jannah, Yori Raudhatil; Siregar, Juliana; Gusnita, Wiwik; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26896

Abstract

This study aims to examine the implementation of Basic Culinary subjects to improve students’ skills in preparing continental main courses at SMK Negeri 6 Padang. The research method used is descriptive qualitative with data collection techniques through observation, interviews, and documentation. The research informants are teachers who teach continental cuisine subjects. The learning process at the school follows industry standards from the implementation to the evaluation of practical activities. The implementation of Basic Culinary is carried out through integrated theoretical and practical learning, emphasizing mastery of basic cooking techniques, ingredient knowledge, equipment usage, as well as understanding hygiene and sanitation. The teaching methods applied include direct demonstration, the use of interactive media, and question-and-answer sessions to strengthen students’ understanding. Practical sessions are conducted in accordance with industry Standard Operating Procedures (SOP), and quality control is strictly applied from the selection of raw materials to the final product inspection. The role of teachers is crucial in guiding, directing, and evaluating each stage of students’ practical work. Evaluation is conducted comprehensively, covering aspects of planning, implementation, cooking techniques, taste, texture, dish quality, attitude, teamwork, and presentation. The results show that the implementation of Basic Culinary subjects has a positive impact on improving students’ abilities in preparing main courses, both in technical skills and theoretical understanding. Students provide positive feedback on learning based on direct practice and feel better prepared to meet industry demands. Follow-up evaluations include providing opportunities for improvement and discussions among teachers to address challenges encountered during practice. This study recommends that schools and educators continue to enhance the quality of learning based on industry standards to produce competent and job-ready graduates. 
The Influence of Teaching Factory Learning on Students’ Entrepreneurial Interest at SMK 2 Pariaman Agustina, Mariana; Anggraini, Ezi; Gusnita, Wiwik; Ulwan, Naseh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26868

Abstract

This study aims to determine the influence of Teaching Factory (TeFa) learning on the entrepreneurial interest of 12th-grade culinary students at SMK Negeri 2 Pariaman. The research employed a causal associative approach. Data were collected through questionnaires distributed to 64 students. Data analysis was conducted using SPSS version 26.0 with a simple linear regression test. The results showed that: (1) Teaching Factory learning was categorized as fairly good (31.25%), and students’ entrepreneurial interest was also in the fairly good category (34.38%). (2) The regression test results indicated a positive and significant influence of TeFa learning on students' entrepreneurial interest, with a significance value of 0.010 (< 0.05). (3) The regression coefficient was 0.350, meaning that each one-unit increase in the TeFa learning variable could increase entrepreneurial interest by 0.350 points. The R Square value was 0.102, indicating that Teaching Factory learning contributed 10.2% to students’ entrepreneurial interest, while the remaining 89.8% was influenced by other factors. 
Learning Motivation as A Factor Related to Students' Learning Independence of Class XI at SMK N 1 Kecamatan Luak Nisa, Siti Khairun; Gusnita, Wiwik; Siregar, Juliana; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26893

Abstract

The purpose of the study was to describe; (1) the learning motivation of class XI students at SMK Negeri 1, Luak District, (2) the learning independence of class XI students at SMK Negeri 1, Luak District, (3) the relationship between learning motivation and learning independence of class XI students at SMK Negeri 1, Luak District. This type of research is quantitative with a correlational approach. The population of the study was 224 students, with a sample of 143 students of grade XI at SMK Negeri 1, Luak District consisting of 9 classrooms. The research instrument was a questionnaire on student learning motivation and learning independence with a Likert model scale. The data was processed using data description analysis, normality test, linearity, correlation and t-test. The results of the study showed that (1) the learning motivation of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "moderate" score of 85 people (59%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "moderate" category. (2) the learning independence of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "low" score of 42 people (30%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "low" category. (3) there is a positive and significant relationship between the learning motivation variable (X) and the learning independence (Y) of class XI students of SMK Negeri 1 Luak District.  
The Role Of Social Media In Supporting Self Regulated Learning In Culinary Arts Education Irferamuna, Ade; Gusnita, Wiwik; Nurhasanah, Nurhasanah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26876

Abstract

Di era digital saat ini, media sosial tidak lagi hanya digunakan untuk berbagi aktivitas sehari-hari atau hiburan semata. Bagi mahasiswa, terutama di bidang tata boga, media sosial mulai dimanfaatkan sebagai sumber belajar yang mudah diakses, menarik, dan mendukung pembelajaran yang fleksibel. Artikel ini mengulas berbagai literatur yang meneliti bagaimana penggunaan media sosial dapat mendorong tumbuhnya kemandirian belajar mahasiswa tata boga. Melalui pendekatan literatur review terhadap artikel ilmiah dalam kurun waktu 10 tahun terakhir, ditemukan bahwa media sosial—seperti YouTube, Instagram, dan TikTok—mampu menyediakan materi visual, langkah-langkah praktis, serta ruang interaksi yang memperkuat keterampilan dan motivasi belajar secara mandiri. Meskipun begitu, tantangan tetap ada, seperti risiko informasi tidak valid dan distraksi dari konten lain. Oleh karena itu, media sosial perlu dimanfaatkan secara terarah agar benar-benar menjadi pendukung pembelajaran mandiri yang efektif. 
Pengaruh Penambahan Puree Daun Kelor Terhadap Kualitas Pempek Ikan Tenggiri Salmadira, Hanifah; Mustika, Sari; Gusnita, Wiwik; Insan, Ranggi Rahimul
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/vc5yxv58

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri ditinjau dari segi warna, aroma, tekstur, dan rasa. Jenis penelitian ini menggunakan metode eksperimen murni dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali pengulangan, dengan penambahan puree daun kelor pada perlakuan 0%, 5%, 10%, dan 15%. Hasil penelitian menunjukkan bahwa penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri berpengaruh signifikan terhadap perlakuan 5% (X1), 10% (X2) dan 15% (X3) terhadap karakteristik warna (hijau) pempek. Namun, tidak ditemukan pengaruh yang signifikan terhadap aroma (harum), tekstur (kenyal) dan rasa (terasa ikan). Perlakuan terbaik untuk aspek warna diperoleh pada X3 (15%), sedangkan untuk aroma, tekstur, dan rasa diperoleh pada X2(10%). Dan pada uji Hedonik perlakuan terbaik diperoleh pada X2 (10%).
Informasi Dengan Minat Siswa SMP Dalam Memilih Jurusan Kuliner di SMK Yolanda, Ratifah; Elida, Elida; Gusnita, Wiwik; Yasih, Fitri
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 8 (2025): SENTRI : Jurnal Riset Ilmiah, Agustus 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i8.4393

Abstract

Vocational education, particularly Vocational High Schools (SMK), plays an important role in preparing graduates who are ready to work or continue their studies. However, the Culinary Arts program at SMK Negeri 2 Gunung Talang still faces low student enrollment. This study aimed to examine the relationship between vocational school information and junior high school students’ interest in choosing the culinary expertise program. Using a quantitative correlational design, the population consisted of 869 ninth-grade students in Gunung Talang District, with 274 students selected through proportional stratified random sampling. The research instrument was a Likert-scale questionnaire tested for validity and reliability (α = 0.627 for information; α = 1.000 for interest). Results showed that the average score of vocational school information was 82.80 (SD = 9.629), categorized as fairly good, with the highest indicator being facilities and infrastructure (mean = 2.86) and the lowest being sources of information (mean = 2.60). Students’ interest scored an average of 95.80 (SD = 13.528), also fairly good, with the highest indicators on personality (mean = 2.89) and socio-cultural environment (mean = 2.87). Pearson correlation analysis revealed a strong and significant positive relationship (r = 0.678; p = 0.000) between vocational school information and students’ interest. These findings highlight the importance of quality and accessible information in shaping students’ interest, emphasizing the need for schools to optimize information dissemination strategies to strengthen the attractiveness of the culinary program.
KONTRIBUSI HASIL BELAJAR PRODUK KREATIF DAN KEWIRAUSAHAAN TERHADAP MINAT WIRAUSAHA SISWA Yuni, Annisa Rahma; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3371

Abstract

Abstract: This research is motivated by the low entrepreneurial interest of students at SMKN 1 Ampek Angkek after graduation, although the main objective of vocational schools is to prepare students to enter the industrial world, continue their education, and become independent entrepreneurs. The subject of Creative Products and Entrepreneurship (PKK) is expected to support these objectives; however, the reality shows that even though PKK scores are relatively high, students’ entrepreneurial interest remains low. This study aims to describe students’ PKK learning outcomes, describe their entrepreneurial interest, and analyze the influence of PKK learning outcomes on students’ entrepreneurial interest. The method used is quantitative descriptive with a correlational approach. The population consists of 284 eleventh-grade students of SMKN 1 Ampek Angkek, while the sample size was determined using the Slovin formula, resulting in 74 students selected through proportional random sampling. The research instrument was a five-point Likert scale questionnaire that had been tested for validity and reliability. Data analysis employed the t-test. The results showed that PKK learning outcomes were in the good category, while entrepreneurial interest was in the moderate category. The t-test produced a p-value of 0.276 > 0.05, indicating that H₀ is accepted and Hₐ is rejected. The coefficient of determination (R Square) of 0.016 indicates that PKK learning outcomes only contribute 1.6% to students’ entrepreneurial interest.Keywords: Learning Outcomes, Entrepreneurial Interest, Vocational School, Creative Products and Entrepreneurship, Student Entrepreneurship.
STANDARISASI RESEP KUE BAY TAT Ulya, Wafiqah; Fridayati, Lucy; Elida, Elida; Gusnita, Wiwik
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3366

Abstract

 Abstract: Bay Tat cake is a traditional food typical of the Serawai Tribe in Semidang Alas Maras District, Seluma Regency, which does not yet have a standard recipe. This study aims to standardize ingredients, manufacturing techniques, and evaluate the quality of Bay Tat cake in terms of shape, color, aroma, texture, and taste. This study used a mixed method approach. Qualitative data were obtained through interviews, observations, and documentation of 10 informants who make Bay Tat, while quantitative data were collected through organoleptic tests of several recipes. Five initial recipes were selected to three, then retested until the best recipe was obtained based on panelist assessments. The results showed that the best recipe used standardized ingredient measurements, consistent processing techniques, and produced Bay Tat quality that is round like a flower, yellow-brown in color, has a distinctive aroma of coconut milk and brown sugar, a soft texture, and a sweet-savory taste. This study produced a standard recipe that can be used as a reference in the preservation and development of local culinary specialties of Serawai.Keywords: Recipe Standardization, Bay Tat Cake, Serawai Tribe, Processing Techniques, Organoleptic Quality.
Analysis of service quality and customer satisfaction at the Sky Lounge And Cafe padang state university hotel padang Reynaldy, Reynaldy; Kasmita, Kasmita; Gusnita, Wiwik; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26925

Abstract

Sky Lounge and Café at UNP Hotel Padang is a culinary service business unit with a modern concept and exclusive services. Maintaining and improving service quality remains a strategic challenge, as it directly impacts customer satisfaction and loyalty. This study analyzes consumer perceptions of service quality and its effect on satisfaction using a quantitative approach, with 100 respondents selected through accidental sampling. The results show that all service quality dimensions (tangibles, reliability, responsiveness, assurance, empathy) were rated in the "good" category, with scores ranging from 3.0 to 3.4. Among these, tangibles (3.4) and assurance (3.3) were the highest-rated dimensions, while responsiveness (2.8) was identified as the weakest aspect requiring improvement. The study further reveals that service quality has a significant positive effect on customer satisfaction, accounting for 55.1% of its variance. The findings suggest that targeted improvements in responsiveness and empathy are crucial for enhancing overall customer satisfaction and loyalty. This research provides practical recommendations for service enhancement in the hospitality sector, particularly in competitive urban settings.
Studi Tentang Makanan Adat dalam Tradisi Ayam Bulek di Nagari Tapan Kabupaten Pesisir selatan: representasi nilai sosial dan religius dalam sajian makanan adat tradisi ayam bulek di nagari tapan Vivi Riadi, Azzahra; Kasmita; Gusnita, Wiwik; Indrayeni, Wiwik
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35012

Abstract

This research is motivated by changes in the implementation of wedding traditions in Nagari Tapan, which causes the younger generation to lack understanding of the meaning and original form of the culture. The purpose of this study is to describe the series of implementation of the Ayam Bulek tradition in Nagari Tapan, with a focus on the types of traditional foods served in the tradition. A descriptive qualitative method is used in the study with observation, interview, and documentation techniques as techniques in the research. The study has 10 informants consisting of Niniak Mamak, Bundo Kanduang, and local people who have in-depth knowledge of the traditions and traditional foods in the Ayam Bulek ceremony. The results of the study are divided into two parts consisting of general and specific findings. General findings cover the geographical and demographic conditions of Nagari Tapan, while specific findings contain the types of food served in the Ayam Bulek tradition, such as bulek chicken, ronjok/rantang, tiered cakes, accompanying cakes, and symbolic mandai containing staple foods. The main food ingredients used include rice, animal and vegetable protein sources, vegetables, flours, and other additional ingredients. The dominant seasoning used is wet seasoning, with cooking techniques including boiling, stewing, deep-frying, baking, and steaming. The dishes served in the Ayam Bulek tradition have deep symbolic and philosophical significance, reflecting the cultural values ​​and moral values ​​of the Nagari Tapan community. Therefore, this tradition is recommended for continued preservation as a local cultural heritage.
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 Antoni, Jefri Asmar Yulastri Astuti, Silvia Sri Asyari, Bella Vedia Atikah, Rahadatul Aysi 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 Jamil, Nur Rahmah Jannah, Yori Raudhatil Jayusman, Yesi Kartika, Messy Kasmita Kasmita Kasmita Khair, Dillatul Khaira Ummah, Kuntum Khairunnisa, Hanifa Kholizah, Winda Kispriatama, Cindy Lofandri, Wiki Lucy Fridayati Mandasari, Yulia Mardiyah, Fauzanil 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, Farhani Amini Putri, Suci Fortuna Putri, Syandra Meylani Putri, Tika Nuansa Putri, Tivany Putri, Yolanda RAHAYU, IFNALIA Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmi, Zulfiandra Rambe, Siti Afifah Ranggi Rahimul Insan Refdinal, Refdinal Reynaldy, Reynaldy Riski Baroroh Riski Gusri Utami Rochanawati, Ida Rufaidah, Lathifa Safitri, Amanda Ramadhani 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 Velina Irawan Vivi Riadi, Azzahra Wahyuni, Sukma Wardani, Ersa Rahma Wirnelis Syarif Yasih, Fitri Yelfi, Reno Yolanda, Ratifah Yuliana Yuliana Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zumairo, Siti