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All Journal Edutech: Jurnal Teknologi Pendidikan Teknobuga : Jurnal Teknologi Busana dan Boga Edukasi: Jurnal Pendidikan JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology 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 Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat 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 Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences Other

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Contribution of Vocational Pedagogy Courses on Students’ Readiness for Teaching Internship Saif, Charisma Putrenesia; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26985

Abstract

This study aims to analyze the influence of the Pedagogical Vocational Course on students’ readiness to carry out the Educational Field Practice (PLK) among students of the Family Welfare Education Study Program, Universitas Negeri Padang, class of 2023. The background of this research is the low level of student readiness to face PLK, which is presumed to be related to the effectiveness of learning in the Pedagogical Vocational Course as an essential provision for preparing prospective professional teachers. This study employed a descriptive quantitative method with a correlational approach. The population consisted of 152 students, with a sample of 110 respondents determined using the Slovin formula. Data were collected using a four-point Likert scale questionnaire that had been tested for validity and reliability, and analyzed through simple linear regression and t-test. The results showed that students’ perceptions of the Pedagogical Vocational Course were in the medium to high category, while their readiness to carry out PLK was in the fairly good category. Based on the t-test, the significance value of 0.000 < 0.05 indicated a positive and significant influence of the Pedagogical Vocational Course on students’ readiness for PLK. The coefficient of determination (R²) value of 0.390 revealed that the Pedagogical Vocational Course contributed 39% to students’ readiness, while the remaining 61% was influenced by other factors outside this study.  
Implementation Of Project-Based Learning To Improve Learning Outcomes Of Creative And Entrepreneurial Projects In Culinary Students At SMKN 2 Bukittinggi Ferdi, Rohmat Aidil; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26987

Abstract

Education is a crucial process in developing human resources that are high-quality, adaptive, and competitive. However, conventional learning methods often result in low student learning outcomes. This study aims to examine the effect of the Project-Based Learning (PjBL) model on learning outcomes in the Creative and Entrepreneurship Projects (PKK) subject for XI Culinary students at SMK Negeri 2 Bukittinggi. This research employed a quantitative approach using a quasi-experimental method with a Non-Equivalent Control Group Design involving an experimental class and a control class. The research instruments consisted of pretest and posttest assessments as well as a student response questionnaire. Data were analyzed using normality and homogeneity tests and an independent sample t-test with a significance level of 0.05. The results showed that the average posttest score of the experimental class was higher than that of the control class, with a significance value of Sig. 2-tailed = 0.00 ≤ 0.05. This indicates a significant effect of applying the PjBL model on PKK learning outcomes. Moreover, students’ responses to project-based learning were positive, with 86% strongly agreeing. Therefore, the Project-Based Learning model is effective in improving learning outcomes while providing an active, collaborative, and meaningful learning experience. 
Comparative Analysis of the Quality of Roll Cake with Different Types of Eggs Jasmine, Zoya; Siregar, Juliana; Gusnita, Wiwik; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26999

Abstract

This study aims to compare the quality of roll cakes prepared using different types of eggs, namely layer chicken eggs and free-range chicken eggs. Eggs serve as a main ingredient in cake formulation, significantly affecting the physical and sensory properties of the final product. A comparative research design was applied to evaluate two samples under controlled conditions. Sensory evaluation was conducted to assess organoleptic attributes, including shape, volume, color, aroma, texture, and taste. Data were collected from 30 Culinary Arts Students. Data were analyzed using the t-test (independent sample t-test) to determine whether there were significant differences between the two treatments. The results showed that roll cakes made with local chicken eggs had a larger diameter, a brighter yellow inner color, a more pleasant aroma, and a softer texture compared to those made with layer chicken eggs. The t-test revealed significant differences in shape, inner color, texture, and taste, while volume, crust color, and aroma showed no significant difference
The Effect of E-Learning on The Learning Effectiveness of PKK Students at Padang State University Hidayat, Kurnia; Gusnita, Wiwik; Kasmita, Kasmita; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26983

Abstract

This study analyzes the effect of Moodle-based E-Learning on the learning effectiveness of undergraduate students of PKK Culinary Arts at Padang State University. With a quantitative correlational design and a sample of 176 students selected purposively, data were collected through a Likert scale questionnaire and analyzed using normality, linearity, and simple regression tests. The results showed a positive and significant influence between the use of E-Learning and learning effectiveness (R² = 0.320; p = 0.000 < 0.05). The contribution of E-Learning was 32%, while 68% was influenced by other factors such as motivation, teaching methods, and the learning environment. These findings confirm that E-Learning is an effective medium that increases the independence and flexibility of vocational students' learning.
Co-Authors Adriana, Ghina Affriadi, Rhiska Septyani Afriani, Winda Ambiyar, Ambiyar Anantaya, Frichicila Tri Anati, Mutiara 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 Ferdi, Rohmat Aidil 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 Hidayat, Kurnia Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Jasmine, Zoya Jayusman, Yesi Kartika, Messy Kasmita Kasmita Kasmita Khair, Dillatul Khairunnisa, Hanifa Kholizah, Winda Kispriatama, Cindy Lucy Fridayati Mandasari, Yulia Mardiyah, Fauzanil Maulani, Dira Maysya, Rameza Nabilah Muharani, Arfiona Muskhir, Mukhlidi Mustika, Sari mutiara, Dahlia Ningrum, Wulan Salwa Nizwardi Jalinus 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 Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmi, Zulfiandra Rambe, Siti Afifah Ranggi Rahimul Insan Refdinal, Refdinal Riski Gusri Utami Rochanawati, Ida Rufaidah, Lathifa Saif, Charisma Putrenesia Salmadira, Hanifah Santi, Titen Darlis Sari, Febrita Sari, Yolanda Intan Septiandi, Audilla Shafira, Ersa Siregar, Juliana Sofiani, Hernifa Susanti, Hafifah Mardiah ULWAN, NASEH Ulya, Wafiqah Vivi Riadi, Azzahra Wahyuni, Sukma Wiki Lofandri Wirnelis Syarif Yasih, Fitri Yelfi, Reno Yolanda, Ratifah Yuliana Yuliana Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zumairo, Siti