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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Penelitian Pendidikan IPA (JPPIPA) MODELING: Jurnal Program Studi PGMI JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Edumaspul: Jurnal Pendidikan Jambura Journal of Food Technology Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Indonesian Journal of Tourism and Leisure Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Pengabdian Sosial Jurnal Research Ilmu Pertanian

Mustika, Sari

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Author-ID : 1108936

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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

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.

Analysis Of Storability And The Level Preference Of Randang Using Different Types Of Chili Wulandari, Celshea Tiara; Elida, Elida; Fridayati, Lucy; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (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.v4i2.11022

This study aims to analyze the shelf life and level of preference for beef rendang using curly red chilies and round red chilies. This research was carried out because no one had researched the storability of randang using curly red chilies and round red chilies along with the preference level of beef ribs using curly red chilies and round red chilies.is type of research is a mixed method (Mixed Method), this method is a combination of quantitative and qualitative descriptive methods. The study population was 3 expert panelists and 30 trained panelists. Data collection techniques used in this study were observation and questionnaires. The data analysis technique in this study used the t test. The storability of beef randang uses qualitative research methods. Based on the results of observations of storability analysis, on the 1st day the beef and bran randang were in good condition in terms of shape, aroma, taste, texture and color using curly chilies and round red chilies. On the 3rd day, beef and bran randang did not change in the two types of chili used. On the 6th day there was a change in shape, aroma, texture, color and taste which could not be tasted due to overgrown mushrooms which were found in the two types of chili used. As for the level of preference using quantitative research methods. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was no significant difference between the use of curly red chilies and round red chilies. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was a significant difference between the use of curly red chilies and round red chilies

Quality Of Lenjer Empek-Empek Using Different Brand of Tapioca Flour Pujayatini, Sri; Elida, Elida; Yuliana, Yuliana; Mustika, Sari
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.v5i2.12934

This research was motivated by the discovery of various brands of tapioca flour used in making empek-empek lenjer so that the quality produced would be different. This research aims to describe the influence of ingredients in making empek-empek, how to make empek-empek and the quality of empek-empek with different brands of flour which includes materials, tools, processing techniques and quality in terms of shape, color, aroma, texture and taste. thus producing empek-empek-empek with good quality. This type of research is pure experimental research using the R.A.L method including three variables X1 Liaw Toeji Kang brand tapioca, X2. Pak Tani Gunung brand tapioca, X3tapioca Gunung Agung brand were tested on 3 expert panelists, with organoleptic tests, data processing techniques using the ANOVA test followed by the DUNCAN test. The results of the research showed that there was an influence on the quality of empek-empek lenjer on shape (neat), color (before frying), texture (cheeky). So it shows that there is a difference. Meanwhile, there was no influence on the quality of empek-empek lenjer on shape (cylindrical, uniform), color (after frying), aroma (fragrant mackerel and fragrant garlic), texture (dense), taste (savory mackerel fish and savory garlic).

The Influence Of Knowledge Of Hygiene And Sanitation On The Selection Of Student Snacks Hidayaturrahmi, Hidayaturrahmi; Yulastri, Asmar; Fridayati, Lucy; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (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.v4i2.10987

The background of this research is that students in choosing snacks are more likely to choose snacks in terms of taste, appearance, shape and aroma without paying attention to hygiene and the chemicals contained in a snack. The purpose of this study was to describe the knowledge of culinary concentration students on food hygiene and sanitation, to analyze the selection of snacks for students with a culinary concentration concentration, and to analyze the influence of hygiene and sanitation knowledge on the selection of snacks for students of culinary management concentration at Padang State University. This type of research is quantitative. The sample for this research was culinary students of 2018 and 2019. The research data analysis technique was descriptive analysis, simple linear regression test, coefficient of determination test and t test. The results obtained were that students' knowledge of culinary concentration on hygiene and sanitation was in the good category as evidenced by a TCR value of 86%, Selection of student snack food patterns with a concentration of culinary arts was quite good as evidenced by a TCR value of 69%, and Knowledge of hygiene and Sanitation has a positive effect on the selection of snacks for students of culinary concentration at Padang State University as evidenced by the significance value in the simple linear regression test of 0.000 <0.05 and through the comparison of t count and t table in the t test, where the t count value is 6.126 > t table which is equal to 1.99834.

The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles Anwar, Noviana; Holinesti, Rahmi; Mustika, Sari
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.v5i1.12927

Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.

The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles Agustianingsih, Vira; Holinesti, Rahmi; Faridah, Anni; Mustika, Sari
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.v5i1.12788

The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.

The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam Kholizah, Winda; Holinesti, Rahmi; Gusnita, Wiwik; Mustika, Sari
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.v5i1.11034

This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count > F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC.

The Effect Of Adding Cmc (Carboxymethyl Cellulose) To The Quality Of Purpel Sweet Potato Jam Risandi, Lara; Holinesti, Rahmi; Faridah, Anni; Mustika, Sari
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.v4i2.8878

Purple sweet potato (Ipomoea batatas L. Poir) is a vine that contains lots of anthocyanins and fiber, very beneficial for human health. Jam is a food product with a gel consistency so that the formation of gel in jam is highly desirable. The obstacle in making purple sweet potato jam is that the gel formation is not strong enough. So it is necessary to add food ingredients to form a gel, namely Carboxymethyl Cellulose (CMC). The addition of CMC aims to determine the effect of adding CMC on the quality of purple sweet potato jam with the effect of adding CMC of 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam from organoleptic tests. This research was conducted in January - February 2023 at tata boga workshop, Department of Family Welfare, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research was a pure experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. To analyze the quality of the purple sweet potato jam, it was carried out through an organoleptic test involving 3 expert panelists. The data obtained is then tabulated and followed by statistical analysis (ANOVA), if Fcount ≥ Ftable then it will be continued with Duncan's test. The results showed that the addition of CMC had an effect on texture being soft and easy to spread, while the other indicators had no effect in terms of color, aroma and taste. The best research results of Carboxymethyl Cellulose (CMC) were found in treatment X4. The overall highest achievement score was color 3.67 (2%), aroma 3.89 (0%), soft texture 4.00 (2%), texture easily smeared 4.00 (2%), sweet taste 3.89 (2%) and purple sweet potato flavor 3.67 (2%). the addition of CMC had a significant effect between 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam, namely the quality of the soft texture and the texture easily smeared with purple sweet potato jam. The best quality test results for purple sweet potato jam with the addition of CMC were in treatment X2 with the addition of 2% CMC.

Analysis Of The Sensory Quality Of Jelly Candy With The Use Of Tunnel Eggplant Fruit Pure Lailasari, Noviana; Holinesti, Rahmi; Yuliana, Yuliana; Mustika, Sari
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.v6i1.26758

This research was motivated by the relatively short shelf life of tamarillo fruit and the absence of research on the effect of adding tamarillo fruit puree to jelly candy. In this research, tamarillo fruit was used to make natural coloring in jelly candy. This study aims to analyze the effect of using tamarillo fruit puree (0%, 25%, 50%) on the quality of jelly candy including shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method with three treatments and three repetitions. The data collection technique was carried out by carrying out organoleptic tests involving fifteen semi-trained panelists who were students of Culinary Arts majoring in Family Welfare Science, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the F test with organoleptic tests on the quality of jelly candy in terms of (shape, color, aroma, texture and taste. In this study there were differences in the color quality of the first layer and the second layer on jelly candy. Color quality of the first layer with results (Fhit = 277.71 > Ftab 3.20) which is from an average of 1.00, 3.02 to 3.20 (Fhit = 5.54 > Ftab 3.20) where the average is 3.51, 3.29 to 2.93. Taste quality with results (Fhit = 117.14 > Ftab 3.20) where the average is 1, 00, 3.13 to 3.13.

Effect of Watermelon Albedo Substitution on the Quality of Watermelon Syrup Faiza, Urizinta Jarianti; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
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.v6i1.26856

Watermelon, a fruit from the Cucurbitaceae family, is known for its sweet and juicy pulp, rich in nutrients like vitamin C, vitamin A, and lycopene. A study aims to assess the impact of using watermelon albedo, the white part of the rind often discarded, in making watermelon syrup, using a specified recipe. The research analyzes various aspects like sugar content, pH, viscosity, and sensory properties such as taste, aroma, texture, and color. The study is an experimental one following the Complete Randomized Design (CRD) method, with primary data collected from 20 panelists evaluating the watermelon syrup quality with albedo substitution, applying 4 treatments and 3 repetitions. This aims to explore the potential of utilizing watermelon albedo, usually considered waste, for its fiber and nutrient content in food applications.The data obtained then tabulated in the form of tables and performed Analysis of Variance (ANOVA), if Fh>Ft then continued with the Duncan Test. In this study, watermelon albedo was used as a substitute material in the manufacture of watermelon syrup with a variation in the percentage of substitution of 0%, 15%, 30%, and 45% which significantly affected the quality of thick texture 4.60 (450gr albedo), homogeneous texture quality 5.03 (150gr albedo), and taste 3.50 (550 gr albedo). The results of the quality of watermelon syrup with the influence of the best watermelon albedo substitution are in the second treatment (X1) with the addition of albedo as much as 150gr both from the color, aroma, texture and taste sensory tests.

Co-Authors Adrina, Yetti Agustianingsih, Vira Al Fattaah, Miftah Anggraini, Ezi Anni Faridah Anni, Faridah Anwar, Noviana Asmar Yulastri Astuti, Silvia Sri Cici Andriani Darmadi, Nadia Mastura Dasmayanti, Monica Diva, Aisha Diva Medina Diza, Salsabila Mutiara Efian, Muhammad Ilham Eka Fauzihardani Elida elida elida Fahmil Haris Faiza, Urizinta Jarianti Faradilla, Hilza Mussi Farida, Anni Gusnita, Wiwik Gusri, Serina Harmawan, Violintikha Hidayaturrahmi, Hidayaturrahmi Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Kasmita Kasmita Khairunnisa, Hanifa Kholizah, Winda Lailasari, Noviana Lestari, Ninda Tiara Lucy Fridayati Mandra Adrika Putra Najmi, Annisa Neviyarni, Neviyarni Nopalyu, Berliana Putri Prayuda, Robby Pujayatini, Sri Putri, Eneke Suwandi Putri, Nadia Hendria Putri, Rensiana Putri, Yolanda Putri, Zikra Askia Rahma Izah, Nurul Rahma, Azizah Septia Rahmi Holinesti Rika Despica Rino Rino Rinto, Slamet Risandi, Lara Riski Gusri Utami Safitri, Elsa Nur Salmadira, Hanifah Sari, Havivah Mayang Sari, Revita Putna Sari, Yolanda Intan Siti Rahayu Sovia, Arina Syahputri, Nia Febi Wirnelis Syarif Wulandari, Celshea Tiara Wulandari, Dwi Pratiwi Yasih, Fitri Yuke Permata Lisna Yulhendri Yulhendri Yuliana Yuliana Yuliana Yuliana zinti, zinti gunari

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