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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Dinamisia: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Jurnal Review Pendidikan dan Pengajaran (JRPP) Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service YASIN: Jurnal Pendidikan dan Sosial Budaya JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Indrayeni, Wiwik
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Physics Social Sciences Other

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Journal : Jurnal Pendidikan Tata Boga dan Teknologi

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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. 
Analysis Of Improvement Student Knowledge Using Video Tutorial Media Through The YouTube Application On Class XI Culinary Pastry Material At SMKN 9 Padang Barus, Anisa Devita Boru; Andriani, Cici; Elida, Elida; 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.v5i3.16870

Abstract

The development of science and technology has affected various aspects of life, including education. One aspect that has developed is learning media, with video tutorial media being an effective and interesting tool, especially in the culinary field. Video tutorials allow students to learn material visually and can be accessed at any time, facilitating independent learning. This study aims to determine the effect of using video tutorial media through YouTube in improving student knowledge on pastry material in class XI Culinary SMKN 9 Padang. The research method used was an experiment with a pretest-posttest control group design. The research sample consisted of 64 students, with 32 students in the experimental class XI Culinary 4 and 32 students in the control class XI Culinary 2. Data collection techniques include tests and documentation, while data analysis uses normality, homogeneity, and hypothesis tests with independent sample t-test. The posttest t-test results show that the knowledge value of experimental and control class students has a tcount value of 3,227> ttable 1,99897 or sig. (2-tailed) 0,021 < 0,05. Thus, Ho is rejected and Ha is accepted, which means there is a significant difference in the value of student knowledge between classes that use video tutorials via YouTube and classes that use conventional learning media. 
The Effect Of Using Different Rejected Watermelon On The Quality Of Bavarois Pudding Haryanti, Haryanti; Anggraini, Ezi; Elida, Elida; 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.v5i3.16856

Abstract

Bavarois pudding is a popular product with a sweet flavor and soft texture. This study aims to determine how the use of sengkaling rejected watermelon, oval rejected watermelon, and striped red rejected watermelon can affect the organoleptic characteristics of bavarois pudding. This type of research is pure experiment, the object of this research is pudding bavarois. The variables of this study include independent variables with 4 factors, namely no watermelon (X0), sengkaling rejected watermelon (X1), oval rejected watermelon (X2), and striped red rejected watermelon (X3). The dependent variable is the quality of bavarois pudding. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. This research design is a completely randomized design (CRD) with three repetitions. The data obtained were analyzed using analysis of variance (ANOVA), if Fcount > Ftable then continued with the Duncan test. The results showed that the use of rejected watermelon had a significant effect on the characteristics of shape, color, aroma, texture and taste. Striped red rejected watermelon had a significant effect on the characteristics of shape (neat according to the mold), color (pink), and taste of pudding bavarois (sweet watermelon). Oval ripe watermelon gave more prominent results in terms of texture (soft) and aroma (fragrant watermelon).  
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. 
Effect Of Rejected Watermelon Substitution On The Quality Of Choux Paste Ananda, Annisa Tria; Anggraini, Ezi; Faridah, Anni; 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.v5i3.16860

Abstract

This research is motivated by the low utilization of watermelon rejected. Discarded watermelon is a watermelon with a small size or commonly called sub grade fruit with criteria outside the grade including size, shape, color, appearance of imperfect or damaged fruit. Watermelon contains substances that are useful for the body and has a high water content. One of the utilization of watermelon rejected can be used in the innovation of eclairs (Choux Paste). This study aims to analyze the effect of 25%, 50% and 75% watermelon substitution on the quality of color, shape, texture, aroma and taste of the choux paste produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 limited panelists by filling out the organoleptic test format. For hypothesis testing, this study uses analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT) test. Based on the results of the organoleptic test and continued with the analysis of variance (ANOVA) test, it shows that there is a significant effect on the quality of brown orange color, hollow texture quality, watermelon fragrant aroma quality and watermelon sweet taste quality. There is no significant difference in the shape quality of eclairs with watermelon substitution. From this statement it can be concluded that the indicators of color, texture, aroma and taste Ho is accepted because f count < f table. While on the quality of the shape Ho is rejected because f count > f table. The best research results on the substitution of watermelon rejected on the quality of eclairs are in treatment 2, namely the use of 50% watermelon rejected.
Study Of The Spicy Ulu At Nagari Air Bangis West Pasaman Regency Aprila, Elsi; Zulfikar, Diki; Fridayati, Lucy; Indrayeni, 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.v4i2.1391

Abstract

The researh to learn and gain deeper knowledge about Ulu Podeh at Nagari Air Bangis. The research was conducted in December 2022-January 2023 in Nagari Air Bangis, Sungai Beremas district. To prevent the loss of this traditional cake, efforts are needed to preserve and introduce traditional products to the current generation. This study have purpose for identify the materials, equipment, and study processing techniques. The type of research used is qualitative with a case study approach. The research data obtained from the women leaders in Nagari Air Bangis, local community women who were able and skilled at making Ulu Podeh, and women who had made Ulu Podeh. Data collection tekhniques are carried out by observation, interviews, and documentation. Data analysis that is reduce data, presenting data, conclude and than verify. The results of this study is the the ingredeints for making Ulu Podeh are  glutinous rice, coconut milk, palm sugar, pepper, and salt. The tools used in processing Ulu Podeh are pan, stove, bowl, spatula, woden spoon, colander, utility try, and weighing scale. Method of cooking are boilling and roasted. 
Standardization Of Traditional Sambareh Food Recipes Efendi, Elma Wahyuni; Gusnita, Wiwik; Siregar, Juliana; 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.v5i2.15500

Abstract

Thebackground to this research is that there is no standard sambareh recipe in Nagari Pakandangan, Enam Lingkung District, Padang Pariaman Regency, because there are still differences in ingredients and the measurements used and the processing process. this research aims to standardize the sambareh recipe in Nagari Pakandangan, Enam Lingkung District. This type of research uses a mixed method between quantitative and qualitative descriptive. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic questionnaire format. Technique Active qualitative data analysis uses three activity stream, namely data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx=∑ x / N), data validity, testing the validity of qualitative data, namely: extended participation, diligent observation, and triangulation. Based on the research results, 3 sambareh recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Erdayanti from Korong Kampuang Paneh with an average score of 23,4.  standardization of the sambareh recipe is carried out by organoleptic tests to obtain good quality Sambareh including: Sambareh shape (neat), color of Sambareh (white), aroma of Sambareh (fragrant combination of the addition of other ingredients), texture. sambareh (soft and nesting) and the taste of sambareh (savory).
Analysis Of The Traditional Lamang Broadcastang Cake In Sariak Alahan Tigo Yunica, Febria; Faridah, Anni; Gusnita, Wiwik; Indrayeni, Wiwik
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.v5i1.12471

Abstract

This research is motivated by traditional cakes which are rarely found because most people tend to like ready-to-eat food. In the economic world, selling traditional cakes is less popular with the public, this has resulted in the lack of existence of traditional cakes. Like Lamang Siarang, it is rarely known by the wider community because this traditional cake itself is only made on certain occasions and the manufacturing process is complicated and takes quite a long time. The aim of this research is to describe the tools, materials, method of making, meaning and quality in making lamang broadcastang. The type of research used in this research is descriptive qualitative. Using observation, interview and documentation techniques. The instrument of this research is the researcher himself as a data collection tool. The number of informants taken was 15 informants. From older mothers, mothers who are experts in making lamang and mothers who usually make lamang on special days and know the meaning of lamang broadcasting. Data was obtained directly from informants by coming to Nagari Sariak Alahan Tigo, Solok Regency. Data description through data validity with a process of testing validity, reliability and objectivity. The data is analyzed using data reduction, display and verification conclusions. The results of this research are the ingredients for lamang broadcastang, broadcast rice, brown sugar, talang (bamboo), coconut, salt, vanilla and coconut water. The preparation tools used are everyday equipment, while the processing tools used are stoves and frying pans, the tools for taking gutters are saws and machetes. The processing technique used to make lamang broadcastang is grilling. Lamang broadcastang has meaning at certain events including, at a wedding event, the sumandan asks for lamang broadcastang at the house of the Daro child, this is meaningful as a ritual symbol to honor the ancestors of the ancestors in sariak alahan tigo. At the event commemorating the 100th anniversary of the death of Lamang Broadcasting, it is made to use as a stick for people who have died. And on the occasion of welcoming the holy month of Ramadan and holidays (Eid al-Fitr and Eid al-Adha), making lamang means covering insulting words from other people who cannot afford to make lamang from an economic perspective. The quality of Lamang broadcast is that it is long, round and resembles a container made of bamboo (talang), black to purple in color, has a sweet taste, with a dense and slightly hard texture and has a distinctive aroma of bamboo (talang).
Development Of Putu Bendera Promotional Media Saputra, Wisnu Edi; Yulastri, Asmar; Fridayati, Lucy; Indrayeni, Wiwik
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.v5i1.11031

Abstract

This research was motivated by the absence of putu bendera promotional media in the form of making putu bendera advertising videos. The purpose of development in this study is to develop putu bendera promotional media in the form of putu bendera advertising videos so that putu bendera is better known to the wider community.This type of research is development research with the development model used is Planning, Production, and Evaluation (PPE). The trials in this study consist of 3, namely validity tests, practicality tests and effectiveness tests. While the data analysis technique used is a descriptive data analysis technique, namely by describing the validity, practicality, and effectiveness of using putu bendera ad videos.The results of this development conclude as follows; (1) Expert validation is declared very valid with an average value categorized as very valid (2) The practicality of the putu bendera ad video based on the practicality test on the putu bendera maker is declared very practical (3) The effectiveness of the putu bendera ad video based on the effectiveness test to the community in Barus District with the effective category. The conclusion of this study is that this putu bendera advertising video is valid, practical, and effective to increase public attraction to putu flag. 
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. 
Co-Authors Abel Tasman Ananda, Annisa Tria Anggraini, Ezi Anni Faridah Annisa Aprilia Aprila, Elsi Asmar Yulastri Barus, Anisa Devita Boru Cici Andriani Dikki Zulfikar Divani, Mardhyah Dolla, Resti Tri Efandi, Satria Efendi, Elma Wahyuni Efli, Haura Tsamarah elida elida Ezi Anggraini Ezi Angraini Febrianti, Windi Mulya Gusnita, Wiwik Hafifah, Hasyiati Haryanti Haryanti Holinesi, Rahmi Husnil Khatimah Jannah, Yori Raudhatil Jasmine, Zoya Kasmita Kasmita Kasmita Lucy Fridayati Mardhyah Divani Mudhiah, Putri Khansa Mustika, Sari NURUL AZIZAH Putri, Dian Mutiara Rahmi Holinesti Refi, Febriana Rufaidah, Lathifa Saputra, Wisnu Edi Sari, Yolanda Intan Siregar, Juliana Sofiani, Hernifa Syahrul R, Syahrul Tanpili, Harum Caisar Utari, Azhiva Vivi Riadi, Azzahra Waryono . Wirnelis Syarif Yasmiin, Mita Nafisah Yulias, Yahya Aulia Yuni, Annisa Rahma Yunica, Febria Zulfikar, Diki