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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
FPP UNP
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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The Relationship Of Creative Entrepreneurship Product Learning Results With The Entrepreneurial Character Of Students Of Smkn 6 Padang Hafifah, Hasyiati; Yulastri, Asmar; Andriani, Cici; 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.v5i2.15495

Abstract

This research was motivated by the low learning outcomes and entrepreneurial character of SMK N 6 Padang students. This study aims to determine whether there is a relationship between the learning outcomes of Creative Products and Entrepreneurship with the entrepreneurial character of SMKN 6 Padang students. This type of research is quantitative descriptive with a correlational approach. The population in this study was grade XI students of SMK Negeri 6 Padang, totaling 454 students. Sampling using the Proportionate Random Sampling technique, the sample amounted to 82 students. The data collection technique uses the distribution of questionnaires through google forms that have been tested for validity and reliability. Data analysis techniques use descriptive and correlational analysis. The resultsshowed that 1) Student learning outcomes were in the medium category with a range of 63 – 80 (43.90%), 2) Student entrepreneurial character was in the medium category with a range of 144 – 156 (36.58%), 3) Therewas a positive and significant relationship between the learning outcomes of Creative Products and Entrepreneurship with the entrepreneurial character of SMKN 6 Padang students with shows the significance of the relationship between learning outcomes and entrepreneurial character is 0.000 < 0.05 and the correlation value of RXY 0.626 which is considered strong and the value of Tcalculate (7,184) > Ttabel (1,664).  
Quality Cookies Kastengel Cornstarch Substitution Azizah, Nurul; Holinesti, Rahmi; 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.v5i2.12945

Abstract

This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If Fcoun > Ftable, it was continued with the Duncan test. The results of this research show that there is a significant effect of corn flour substitution of 20%, 40% and 60% which is significant for the quality of color, texture and taste, while for the quality of shape and aroma it has no effect. The results of data analysis obtained the highest overall achievement score, namely rectangular shape quality 4.00 (rectangle), uniform shape quality 3,78 (fairly uniform), neat shape quality 4.00 (uniform). Color quality 3,89 (quality yellow), aroma quality 3,78 (quality cheese-flavored), crumbly texture 3,67 (quite brittle), savory taste 3,89 (quite savory) and corn taste 2.78 (lacking taste corn). The results of the best quality test for kastengel cookies with corn flourr substitution were in treatment X3 with 60% corn flour substitution.
Quality Macaroni Schotel with the Substitution of spririt hen Yasmiin, Mita Nafisah; Holinesi, Rahmi; 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.v5i3.16880

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas makanan macaroni schotel dengan subsitusi daging ayam petelur afkir. Jenis penelitian ini adalah eksperimen murni dengan 2 perlakuan dan 3 kali pengulangan menggunakan uji organoleptik dengan metode Independent Sample T-test. Data yang diperoleh dari panelis 3 panelis terbatas yang merupakan dosen tata boga, setelah itu dilakukan analisis statistik, jika t hitung > t tabel dinyatakan tidak terdapat pengaruh yang signifikan, sedangkan jika t hitung < t tabel dinyatakan terdapat pengaruh yang signifikan dari subsitusi daging ayam petelur afkir. Hasil penelitian menunjukkan bahwatidak terdapat pengaruh yang siginifikan dari kualitas bentuk yang seragam, warna cukup kuning keemasan, aroma harum, tekstur lembut dan rasa gurih. 
The Relationship Between The Use Of Youtube Media And The Learning Outcomes Of Students At SMKN 6 Padang. Dolla, Resti Tri; Zulfikar, Dikki; Yulastri, Asmar; 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.v5i2.12948

Abstract

This research aims to: 1) Analyzing how the use of Youtube media in SMKN 6 Padang, 2) Analyzing how the learning outcomes of students in class Xl Pasrty and Bakery subjects at SMKN 6 Padang, 3) Analyzing the relationship between the use of YouTube media on the learning outcomes of students in class Xl Pastry and Bakery subjects at SMKN 6 Padang. This type of research is quantitative research with a correlational approach. The population in this study were Xl culinary class students with 101 people. The research sample amounted to 50 people with the sampling technique was simple random sampling. The data collection technique was carried out using a questionnaire (questionnaire) using a Likert scale that had been tested for validity and reliability. Data analysis using descriptive analysis. The results showed that: 1) The use of Youtube media is in the moderate category (73.25%), 2) Student learning outcomes are in the moderate category (78.78%), 3) Based on the results of the research analysis, the correlation value rxy 0.603 was obtained and the tcount value (5.242)> t table 1.667. So it can be said that there is a positive relationship between the use of YouTube media and student learning outcomes.
Analysis Of The Relationship Between Industrial Practice Experience To The Intrepreneurship Of Students Of Pkk Study Program FPP UNP Mudhiah, Putri Khansa; Siregar, Juliana; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26763

Abstract

Indonesia is currently still not said to be a developed country, because there is still a small number of people who have an interest in entrepreneurship. One of the factors that can affect the interest of entrepreneurs is education. At the Faculty of Tourism and Hospitality of Padang State University, there are courses that can support students' entrepreneurial interests, namely Industrial Field Experience (PLI). The purpose of this research is to find out the relationship between industrial field experience and entrepreneurial interest of PKK FPP UNP Study Program students.The research method used is quantitative with a correlational approach. The research population consists of 139 sampling techniques with a random sampling probability of 58. Data collection techniques include questionnaires, while data analysis uses normality tests, linearity tests, and hypothesis tests.The results of the t-test hypothesis of industrial field experience are positively related to entrepreneurial interest with a correlation value of 0.001 and a significance of and obtained by t_hitung>t_table (3.449 > 1.672) with α = 0.05. From the hypothesis, Ha's hypothesis which reads that there is a relationship between industrial field experience and entrepreneurial interest is accepted and Ho is rejected.
Organoleptic Test Of Whole Wheat Flour For Quality Wingko Babat Tanpili, Harum Caisar; Andriani, Cici; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26765

Abstract

This research was motivated by the absence of research on the effect of whole wheat flour substitution on the quality of wingko tripe. This research analyzes the impact of entire wheat flour substitution of 20%, 35%, and 50% on the quality of shape, color, aroma, texture, and taste of wingko tripe. This type of research is experimental, namely conducting a direct experiment on the effect of whole wheat flour substitution on the quality of wingko tripe, and was repeated three (3) times. The data type is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The analysis technique used is binominal data analysis which looks at whether there is a significant difference between the treatments and then uses analysis of variance (ANOVA) to analyze the organoleptic test data.  The results of the analysis of variance show sig <0.05, which means that HO is rejected and HA is accepted, so there is a significant effect, therefore the Duncan test will be continued. The substitution of whole wheat flour affects the quality of taste (wheat) and the results of the wingko tripe quality test for the best whole wheat flour are found in treatment X3 with a 50% substitution of whole wheat flour.
Leaarning Video Media with Student Learning Outcomes for Continental Subjects Febrianti, Windi Mulya; Andriani, Cici; Gusnita, Wiwik; Indrayeni, Wiwik; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26767

Abstract

This research is motivated by the level of student interest in video learning media which is relatively high but student learning outcomes have not yet reached the maximum limit, therefore this research aims to describe video learning media, describe student learning outcomes and analyze the relationship between video learning media and learning outcomes. class XI Culinary student at SMK Negeri 2 Pariaman. The type of research used is quantitative with a correlational approach. The research sample consisted of 63 students, with 31 students XI Culinary 1 and 32 students XI Culinary 2. Data collection techniques included questionnaires and tests that had been tested for validity and reliability. Data were analyzed using descriptive and correlation analysis. The results of the hypothesis t-test show that student learning outcomes have a tcount value of 3.917 > ttable -1.6702 or sig. (2- tailed) 0.00 < 0.05. Thus, Ho is rejected and Ha is accepted, which means there is a positive and significant relationship between video learning media and student learning outcomes on continental menu material..
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. 
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
Industrial Work Readiness of Culinary Students Through Teaching Factory at SMK Negeri 1 Lembah Gumanti Refi, Febriana; Anggraini, Ezi; Elida, Elida; 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.v6i3.26984

Abstract

Vocational High Schools (SMK) are required to produce graduates who are ready to work and have skills according to industry needs. SMK Negeri 1 Lembah Gumanti is one of the centers of excellence (SMK PK) that focuses on curriculum development and facilitating students with skills to prepare students for the world of work by implementing Teaching Factory learning. This study aims to determine whether there is a positive relationship between the Teaching Factory learning model and the industrial work readiness of culinary students at SMK Negeri 1 Lembah Gumanti using a correlational quantitative approach with a total sampling of 50 respondents. Data collection used two questionnaires, each with 20 statement items with a score of 5 on a Likert scale: the Teaching Factory questionnaire and the student industrial work readiness questionnaire. The data analysis technique used is descriptive analysis that describes the variables of the Teaching Factory learning model and student industrial work readiness, as well as analysis requirements tests, and hypothesis tests. The results of the study indicate that between the Teaching Factory learning model and student industrial work readiness there is a significant positive relationship in the strong category (0.739). TeFa is in the high category (26%), while student industrial work readiness is in the very high category (30%). The correlation coefficient test using the T-test revealed that t-test > t-table (7.600 > 0.279), indicating a positive and significant correlation. A high Teaching Factory score increases students' work readiness.  
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