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All Journal E-Journal Home Economic and Tourism JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal EDUKATIF : JURNAL ILMU PENDIDIKAN Ensiklopedia Social Review Jurnal Pendidikan dan Kewirausahaan Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi ARSY : Jurnal Aplikasi Riset kepada Masyarakat Journal of Community Service CONSEN: Indonesian Journal of Community Services and Engagement Jurnal Manarang Manajemen dan Bisnis Jurnal Pendidikan, Bahasa dan Budaya Indonesian Journal of Science and Pharmacy The Indonesian Journal of Computer Science Jurnal Transformasi Digital Dalam Ekonomi, Bisnis dan Manajemen Jurnal Pendidikan dan Sosial Humaniora
Cici Andriani
Universitas Negeri Padang
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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).  
Standardization Of Traditional Pongek Situjuah Food Recipes Marhamah, Siti; Elida, Elida; Fridayanti, Lucy; Andriani, Cici
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.v5i2.13283

Abstract

The background to this research is that there is no standard pongek situjuah recipe in Nagari Situjuah Gadang because there are still differences in ingredients, spices, measurements used and processing processes. This research aims to standardize the pongek situjuah recipe in Nagari Situjuah Gadang, Lima Puluh Kota Regency. 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 test questionnaire format. Qualitative data analysis techniques use three activity streams, 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 pongek situjuah recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Damiar from Jorong Padang Jariang with an average score of 27.8. The standardization of the Pongek Situjuah recipe is carried out by organoleptic tests to obtain good quality Pongek Situjuah including: Pongek Situjuah shape (neat and half-crescent shape with a thickness of 3 cm), color of Pongek Situjuah (dark yellow), aroma of Pongek Situjuah (fragrant blend of spices), texture. pongek situjuah (soft and thick sauce) and pongek situjuah (savory) taste. 
Standardization Of Rakik Maco By Ulakan Tapakis Padang Pariaman Wahidzal, Fajri; Andriani, Cici; Fridayanti, Lucy; Siregar, Juliana
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.v5i2.13622

Abstract

It was found that the quality of Rakik Maco differed from one seller to another. Like Rakik Maco's texture, some are fragile, some are tough and hard, some are thin and some are thick. In terms of color, there is Rakik Maco with a golden yellow color and a brownish yellow tone. In terms of taste, some are savory and some are bland. In processing Rakik Maco, sellers usually measure the ingredients using glass and some only look at the texture and viscosity of the dough, so the resulting quality varies, both in terms of texture, taste, aroma and color. Food quality is very important for Rakik Maco sellers to pay attention to. To maintain product quality, it is necessary to have appropriate standardization regarding the materials used, tools used and the process of making Rakik Maco.The focus of this research is the standardization of the Rakik Maco recipe in Ulakan Tapakis, Padang Pariaman Regency, which includes the measurements of ingredients and tools used, the manufacturing process and product quality (shape, color, aroma, texture and taste). To maintain product quality, standardization is necessary. Standardization is carried out regarding materials, tools and manufacturing processes. The quality of Rakik Maco can be seen from several aspects such as: shape, color, aroma, texture and taste. The following are the results of the Rakik Maco quality test: Rakik Maco has a thin round shape, with the use of a mold that makes Rakik Maco uniform and neat, the color of quality Rakik Maco is packaged yellow, the aroma of Rakik Maco is created from the distinctive aroma of rice flour and supported by the aroma of turmeric leaves , Rakik Maco has a crunchy texture, and Rakik Maco has a savory taste. 
The Effect Of Adding Celery Leaves On The Quality Of Snow White Cookies Pratama, Muhammad Reihan; Faridah, Anni; Elida, Elida; Andriani, Cici
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.v5i3.16689

Abstract

Snow princess cookies are one of the pastries that are very popular with Indonesian people, however, the variety of snow princess cookies is currently still lacking. Currently, the use of celery is still limited as a processed vegetable, so there is a need for innovation in processed celery. It is hoped that the addition of celery leaves can provide innovation in Snow White cookies because it provides a natural green color and also increases the fiber content and nutritional value of Snow White cookies. The aim of the research was to analyze the effect of adding celery leaves on the quality of Snow White cookies in terms of shape, color, aroma, texture and taste, this was motivated by the lack of variety in Snow White cookies. The use of celery is still not widely known by the public, the use of celery is only limited to processed vegetables. This type of research is pure experiment (true experiment). The research design used was a completely randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, then the data was analyzed using the analysis of variance test (ANOVA). If Fcount is greater than Ftable, then Duncan's test can be carried out. The research results show a significant influence on color quality. Meanwhile, the shape, aroma, texture and taste did not have a significant influence on the use of celery leaves on the quality of Snow White cookies. This is known from the conclusion which shows that the best overall score is neatly 3.78 (X0). The uniform shape was 3.78 in treatments (X1), (X2), (X3). Color 3.78 (X3) with green spots, aroma 4.00 (X0) fragrant category, texture 3.44 (X0) and (X3) not easily broken, texture 3.89 (X0) fragile, taste 4.00 (X0) sweet category. 
The Validity Of Learning Motivation On Learning Independence Of Class Xii Students Of Smk N 1 Sintoga Yunita, Syafrina; Andriani, Cici
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.v4i2.515

Abstract

The purpose of this research was to find out whether there is a relationship between learning motivation and student learning independence in the subject of Indonesian cakes and pastries in class XII SMK N 1 SINTOGA.This type of research is quantitative research with the nature of the research is correlation or relationship. The population in this study were class XII students with a total of 79 students. Members of the sample in this study were 31 students who were selected using the Proportional Random Sampling technique. The data collection technique used in this study was a questionnaire. The data analysis technique in this study uses the Product Moment correlation formula. Based on the results of statistical calculations, it can be seen that students' learning motivation is in the medium category, namely 41.93% and learning independence is in the moderate category, namely with a value of 35.49%. The results of this study are based on the results of research that has been carried out using product moment correlation analysis. It is known that the correlation coefficient between learning motivation (X) and learning independence (Y) is 0.752 which indicates an adequate correlation. The existence of a relationship between learning motivation and learning outcomes is evidenced by obtaining a positive correlation coefficient, which means there is a positive relationship. The correlation that occurs is significant because the obtained tcount is greater than ttable, namely 6.146 > 2.045 at a significance level of 5% with dk 29. The results of data analysis show that there is an influence between learning motivation variables on student learning independence. 
Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies mutiara, Dahlia; Gusnita, Wiwik; Holinesti, Rahmi; Andriani, Cici
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.v5i1.12258

Abstract

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.
Organoleptic Test Of Yellow Pumpkin Puree Substitution On The Quality Of Puuf Pastry Rahman, Afdalil; Faridah, Anni; Anggraini, Ezi; Andriani, Cici
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.v5i2.12939

Abstract

Puff pastry is a delicious and savory food that is often made in hotels, has a soft texture that doesn't break easily when served, is layered, slightly dry and light brown in color, and has a distinctive aroma of fat, but the ingredients used are wheat flour. which is a material that is still imported with annual consumption reaching 6.2 tonnes in Adelia (2022), while in Indonesia the government recommends using local materials. To reduce the use of wheat flour, local food sources can be utilized, namely by using pumpkin which is processed into puree to be used as a partial replacement for the use of wheat flour (Nabilla et al 2021). This research aims to analyze the substitution of pumpkin puree for the quality of puff pastry as much as 20%, 30% and 40% for the quality of the shape, color, aroma, texture and taste of the puff pastry produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of puff pastry with the substitution of pumpkin puree. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the study showed that there was a significant effect of using pumpkin puree of 20%, 30% and 40% on the quality of the texture (dry) and texture (crisp). The best result from the puff pastry quality test using pumpkin puree was 30%.
The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring Fatria, Sevly Riri; Holinesti, Rahmi; Gusnita, Wiwik; Andriani, Cici
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.v5i1.12692

Abstract

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).
The Influence Of Learning Motivation And Independence On Learning Outcomes Of Creative Project And Entrepreneurship (PKK) Subjects In SMK N 6 Padang Annisa, Desfiarini; Yulastri, Asmar; Gusnita, Wiwik; Andriani, Cici
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.v5i2.15596

Abstract

This research aims to describe and analyze the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject in the culinary department of SMK N 6 Padang. In this research, measurements will be carried out to determine the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject. This research uses a type of correlation research using a quantitative approach. In this study, the population and sample were the same, namely class XI students majoring in culinary, totaling 101 people. The sampling technique used is saturated sampling. Data collection was carried out via Google form and used a Likert scale whose validity and reliability had been tested. The data analysis techniques used are descriptive analysis tests, normality tests, linearity tests, multicollinearity tests, multivariate tests and correlation significance tests. The results of the research show that: 1) the correlation coefficient of motivation and learning independence on learning outcomes in PKK subjects is 0.256 which is included in the low category, 2) there is a significant influence between motivation and learning outcomes in PKK subjects with a sig value of 0.00 < 0, 05 so it can be concluded that H1 is accepted, 3) there is an influence between independence and learning outcomes in PKK subjects with a sig value of 0.002 < 0.05 so it can be concluded that H2 is accepted, 4) there is a simultaneous influence between motivation and independence on learning outcomes in PKK subjects with sig 0.000 < 0.05 and Fcount 8.659 > Ftable 3.09 .
Analysis Of The Intensity Of Gadget Use By Class Xi Culianry Students In Pastry And Bakery Subjects At Smkn 9 Padang Armel, Bunga Melati; Siregar, Juliana; Yulastri, Asmar; Andriani, Cici
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.v5i1.11599

Abstract

This research is motivated by the emergence of positive and negative impacts in the use of gadgets in the learning process. Apart from the positive impact, the use of gadgets in the learning process has a negative impact, namely disrupting concentration when studying, students being more individual or closed, preferring to be alone with gadgets, which can reduce their ability to socialize in the school environment. This research aims to describe the intensity of gadget use and the learning outcomes of class XI Culinary students in pastry and bakery subjects. This research method is a quantitative correlational approach. The population in this study was class XI Culinary students with a total of 134 students. The research sample consisted of 57 people with the sampling technique being simple random sampling. The data collection technique was carried out using a questionnaire using a Likert scale which has been tested for validation and reliability. Data analysis uses descriptive analysis and correlational analysis.
Co-Authors - Primawati Adela, Adela Afriani, Winda Ambiyar, Ambiyar Andriyani, Monica Anggraini, Ezi Anni Faridah Annisa, Desfiarini Anny Sartika Daulay Ariani, Ulfah Armel, Bunga Melati Asmar Yulastri baidar baidar Barus, Anisa Devita Boru Bulkia Rahim Cahyani, Bunga Gusti Dikki Zulfikar Divani, Mardhyah Dollah, Elda Febri Eko Indrawan Elida elida elida Elida Elida Elida Ezi Anggraini Fatria, Sevly Riri Fauzi, Hendra Febri Prasetya Febrianti, Windi Mulya Fiki Efendi Fridayanti, Lucy Gusnira, Febrianur Gusnita, Wiwik Hafifah, Hasyiati Halima Zaifi Handari, Eras Sahira Haris Munandar Nasution Hayati, Yuri Helinshia Zalukhu Indrayeni, Wiwik Insan, Ranggi Rahimul Intan Sari, Yolanda Jasman Jasman Jasman Juliana Siregar Kasmita Kasmita Khairiyah, Zahratul Lucy Fridayati Magfirah, Magfirah Maulani, Dira Mesya, Titania Dwi MUHAMMAD ARFAN HARAHAP mutiara, Dahlia Namira Alya Adzani Siagian Nindya Syafitri Nizwardi Jalinus Nopendra, Wilda Dwi Novitasari, Anggi Nurhasanah Nurhasanah Pratama, Muhammad Reihan Primawati Primawati, Primawati Putri, Melia Rafif Ghaly Siregar Rahman, Afdalil Rahmi Holinesti Refdinal , Refdinal Ridwanto Ridwanto Safina, Dinara Sari, Yolanda Intan Shahida, Siti Nur Siregar, Juliana Siti Khairun Nisa Siti Marhamah, Siti Sofnitati Sofnitati Syamsuddin, Suryani Tanpili, Harum Caisar Viora, Martha Wahdaniah Wahyudi Wahidzal, Fajri Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Yuka Wulansari, Rizky Ema Yamin, Mujirin M. Yasih, Fitri Yolanda Intan Sari Yuke Permata Lisna Yulias, Yahya Aulia Yunianti, Badriyah Maulidya Yunita, Syafrina