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All Journal E-Journal Home Economic and Tourism JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Ilmu Pangan dan Hasil Pertanian Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal EDUKATIF : JURNAL ILMU PENDIDIKAN Jurnal Pendidikan dan Kewirausahaan Jurnal Abdidas Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi ARSY : Jurnal Aplikasi Riset kepada Masyarakat Journal of Community Service YASIN: Jurnal Pendidikan dan Sosial Budaya CONSEN: Indonesian Journal of Community Services and Engagement Jurnal Manarang Manajemen dan Bisnis Journal of Global Research Education Jurnal Pendidikan, Bahasa dan Budaya Seshiski: Southeast Journal of Language and Literary Studies Indonesian Journal of Science and Pharmacy Siber Journal of Advanced Multidisciplinary The Indonesian Journal of Computer Science Jurnal Transformasi Digital Dalam Ekonomi, Bisnis dan Manajemen Jurnal Pendidikan dan Sosial Humaniora Jurnal Pendidikan Teknik Mesin RANGGUK: Jurnal Pengabdian Kepada Masyarakat
Cici Andriani
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Learning Motivation as A Factor Related to Students' Learning Independence of Class XI at SMK N 1 Kecamatan Luak Siti Khairun Nisa; Wiwik Gusnita; Juliana Siregar; Cici Andriani
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.v6i2.26893

Abstract

The purpose of the study was to describe; (1) the learning motivation of class XI students at SMK Negeri 1, Luak District, (2) the learning independence of class XI students at SMK Negeri 1, Luak District, (3) the relationship between learning motivation and learning independence of class XI students at SMK Negeri 1, Luak District. This type of research is quantitative with a correlational approach. The population of the study was 224 students, with a sample of 143 students of grade XI at SMK Negeri 1, Luak District consisting of 9 classrooms. The research instrument was a questionnaire on student learning motivation and learning independence with a Likert model scale. The data was processed using data description analysis, normality test, linearity, correlation and t-test. The results of the study showed that (1) the learning motivation of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "moderate" score of 85 people (59%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "moderate" category. (2) the learning independence of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "low" score of 42 people (30%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "low" category. (3) there is a positive and significant relationship between the learning motivation variable (X) and the learning independence (Y) of class XI students of SMK Negeri 1 Luak District.  
Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Hilza Mussi Faradilla; Cici andriani; Rahmi Holinesti; Sari Mustika; Riski Gusri Utami; Yolanda Intan Sari
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.v6i3.26954

Abstract

The high public demand for healthy and economical fast food encourages innovation in plant-based food products, one of which is tofu nuggets. White tofu and Sumedang tofu as potential raw materials have different physical and chemical characteristics. However, research analyzing their impact on nugget quality is still limited. This study aims to analyze the differences in the quality of nuggets produced from the use of white tofu and Sumedang tofu. This study used a pure experimental method (true experimental) with a completely randomized design (CRD). The treatment consisted of two variables, namely white tofu nuggets (X1) and Sumedang tofu nuggets (X2). Primary data were collected through organoleptic tests conducted by 15 semi-trained panelists to assess the quality of the aspects of shape, color, aroma, texture, and taste. Data analysis was performed using the Independent Sample t-Test. The results showed a significant difference in quality (p<0.05) between the two treatments in terms of volume, inner color, and texture. Nuggets made from Sumedang tofu exhibited superior qualities in terms of denser volume, a more yellowish-white interior, and a softer, chewier texture. Conversely, no significant differences were found in shape, outer skin color, aroma, or flavor. In conclusion, the type of tofu used as the base ingredient significantly influences the volume, inner color, and texture of tofu nuggets. The use of Sumedang tofu resulted in nuggets with several better sensory characteristics than white tofu.
Implementation of Class XI Culinary Students of Nusatama Padang Vocational School Regarding Sanitation, Hygiene, and Occupational Health and Safety During Oriental Food Practices Elda Febri Dollah; Cici Andriani; Elida Elida; Juliana Siregar
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.v6i2.26928

Abstract

This study aims to describe the implementation of sanitation, hygiene, and occupational health and safety (K3) by class XI Culinary students of SMK Nusatama Padang in the practice of oriental food subjects. This study uses a qualitative approach with descriptive methods. The subjects of the study were class XI Culinary students and productive teachers who teach the subject. Data collection techniques were carried out through observation, interviews, and documentation. The results of the study indicate that students' understanding of sanitation, hygiene, and K3 is quite good, but their implementation is not consistent. In the aspect of personal hygiene, students have not fully implemented personal hygiene standards, such as washing hands properly and using practical attributes according to procedures. In the aspect of kitchen hygiene, some students have maintained the cleanliness of the kitchen and equipment, but there are still negligence, especially in handling waste and storing food ingredients. As for the aspect of occupational safety (K3), students have known and used personal protective equipment (PPE), but are still often negligent in its application, and supporting facilities such as a first aid kit are not yet available in the practical kitchen. It can be concluded that although students' understanding is quite good, supervision and habituation of hygienic and safe behavior still need to be improved to comply with culinary industry standards.
Field Work Practice Of Culinary Student Through Teaching Factory At SMK Negeri 1 Lubuk Sikaping Tri Arina; Ezi Anggraini; Asmar Yulastri; Cici Andriani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27037

Abstract

Vocational High Schools (SMK) are required to produce graduates who are job-ready and equipped with skills that meet industry needs. SMK Negeri 1 Lubuk Sikaping, as one of the Centers of Excellence (SMK PK), is committed to developing its curriculum and providing learning facilities that equip students with the competencies needed for the workforce through the implementation of Teaching Factory learning. This study aims to determine the effect of Teaching Factory learning on the Readiness of Culinary Students' Field Work Practice at SMK Negeri 1 Lubuk Sikaping. This type of research uses a quantitative. The data collection technique was carried out through a questionnaire given to 66 students. Data analysis used software SPSS versi 26.00 with a simple linear regression test. The results of the study showed: (1) Teaching Factory learning is in the good category (44%), and Culinary Students' Field Work Practice Readiness is also in the good category (38%). (2) The results of the regression test show that there is a positive and significant influence between Teaching Factory learning on Field Work Practice, with a significance value of 0.010. (3) The regression coefficient value is 0.143, which means that every one unit increase in the TeFa learning variable can increase Culinary Students' Field Work Practice Readiness by 0.143 points. The R value of 0.143 indicates that Teaching Factory learning contributes 14.3% to Culinary Students' Field Work Practice Readiness, while the remaining 85.7% is influenced by other factors.
The Effect of Project Based Learning on the Entrepreneurial Skills of Eleventh Grade Culinary Students at SMKN 2 Bukittinggi Muhammad Gilang Permana Putra; Cici Andriani; Ezi Anggraini; Wiwik Indrayeni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27180

Abstract

This study aims to determine the effectiveness of the Project Based Learning model on the entrepreneurial skills of eleventh-grade Culinary students at SMKN 2 Bukittinggi. This research employed a quantitative method with a one-group pretest-posttest design. The subjects of this study consisted of 105 students. The instrument used was an entrepreneurial skills test administered before (pretest) and after (posttest) the implementation of the Project Based Learning model. The data were analyzed using normality test, homogeneity test, paired sample t-test, and N-Gain analysis.The results showed that the average pretest score was 67.25, categorized as moderate, while the average posttest score was 81.40, categorized as high. The paired sample t-test result indicated that the calculated t-value (12.85) was higher than the t-table value (1.98) with a significance value of 0.000 < 0.05, indicating a significant effect of the Project Based Learning model on students’ entrepreneurial skills. The N-Gain score of 0.43 was classified as moderate, indicating a moderate level of effectiveness.Based on these findings, it can be concluded that the Project Based Learning model is effective in improving the entrepreneurial skills of eleventh-grade Culinary students.
The Relationship Between Students’ Creativity and Learning Outcomes in Fusion Food Learning at SMKS Aisyiyah Duri Nur Rahmah Jamil; Wiwik Gusnita; Cici Andriani; Yolanda Intan Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27146

Abstract

This study aims to analyze the relationship between students’ creativity and learning outcomes in fusion food learning in class XII of SMKS Aisyiyah Duri. The research method uses a correlational approach. The research sample consisted of 17 students with an r-table value of 0,482, using a saturated sampling technique, where all members of the population were taken as sample. Data was measured using a five-point Likert scale questionnaire and analyzed using normality test (Shapiro-Wilk), linearity tests, Pearson product-moment correlation, and t-tests. The results showed that students’ creativity perception was in the medium to high category, while the learning outcomes of fusion food learning outcomes were in the medium category. The t-test showed a significance value of 0,003 < 0,05, which indicates that there is a relationship between student creativity and learning outcomes. The value of the correlation coefficient r is -0,674 and the value of sig. 0,002 which indicates a strong and significant linear relationship between student creativity and learning outcomes with the direction of negative relationships. It shows that the higher the student’s creativity, the lower the learning outcomes scores tend to be, and vice versa. Therefore, it is necessary to consider teaching strategies and assessments that balance the creative process and competence achievement.
Factor Analysis of Teaching Readiness Among PKK Students Specializing in Culinary Arts Ilhami Pebi Widyawati; Juliana Siregar; Elida Elida; Cici Andriani
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.v6i2.26889

Abstract

Teaching readiness among vocational education students is a critical issue in higher education, particularly for those in the Culinary Arts concentration of the Family Welfare Education (PKK) program. One of the key factors influencing students’ readiness to become professional teachers is Field Teaching Experience (PLK), which serves to bridge theoretical learning and classroom practice. This study aimed to analyze the effect of PLK on the teaching readiness of PKK Culinary Arts students. Using a quantitative descriptive approach and simple linear regression analysis, data were collected from 50 students selected by random sampling from a population of 100 at Universitas Negeri Padang. A four-point Likert-scale questionnaire was used, with validity tested through Pearson Product Moment and reliability confirmed using Cronbach’s Alpha (α = 0.871). The findings showed that PLK had a significant positive effect on teaching readiness, with a regression coefficient of 1.057, t-value of 5.131, and significance level of 0.000 (p < 0.05). The coefficient of determination (R²) was 0.354, indicating that PLK accounts for 35.4% of the variance in teaching readiness. These results reinforce the importance of structured teaching experiences in preparing vocational education students to become effective educators and suggest the need for continuous improvement in the implementation of PLK programs.
Pengaruh Konsentrasi Bubuk Bunga Telang (Clitoria Ternatea L) terhadap Mutu Sensoris Kue Lidah Kucing Dely Azraeni Lubis; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.943

Abstract

Kue lidah kucing umumnya memiliki warna yang monoton, sehingga perlu dilakukan inovasi agar mempunyai warna yang lebih menarik dengan memanfaatkan pigmen antosianin dari bunga telang (Clitoria ternatea L.) sebagai pewarna alami. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang sebanyak 0%, 1%, 3%, dan 5% terhadap kualitas kue lidah kucing meliputi bentuk, warna, aroma, tekstur, dan rasa. Penelitian menggunakan metode eksperimen dengan empat perlakuan. Pengumpulan data dilakukan melalui uji organoleptik menggunakan 30 orang panelis semi terlatih dengan instrumen penilaian 7 skala berjenjang dan hedonik. Data dianalisis menggunakan uji ANAVA untuk mengetahui pengaruh perlakuan terhadap kualitas produk. Apabila hasil analisis menunjukkan nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan antarperlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk bunga telang memberikan pengaruh terhadap kualitas warna, aroma, dan rasa, namun tidak berpengaruh terhadap kualitas bentuk dan tekstur kue lidah kucing. Selain itu, penambahan bubuk bunga telang juga menghasilkan karakteristik produk yang lebih menarik secara visual serta memiliki tingkat penerimaan yang baik dari panelis. Perlakuan terbaik diperoleh pada konsentrasi 3% penambahan bubuk bunga telang. Penelitian ini menunjukkan bahwa bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada kue lidah kucing untuk meningkatkan kualitas dan nilai tambah produk.
Comparative Analysis of the Quality of Pandan Glutinous Rice Talam Cake and Talam Cake With Dragon Fruit Peel Extract (Hylocereus Polyrhizus) Fitri Wulandari; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1010

Abstract

Indonesia's traditional wet cake industry, such as glutinous rice cakes, layer cakes, and putu cakes, still use many synthetic dyes that are risky to health. Natural dyes are a safer alternative, because many are obtained from plants or food waste, such as pandan leaves, sugi leaves, and dragon fruit peels. The skin of the red dragon fruit (Hylocereus polyrhizus) has the potential to be an alternative to natural dyes because it contains high betacyanin which is antioxidant while providing an attractive purplish red color. This study aims to analyze the comparison of the sensory quality of pandan sticky rice talam cake (control) with glutinous rice talam cake with 50 ml of red dragon fruit peel extract. The research method used was a quantitative experiment with a comparative test approach (Independent Samples t-test), involving a rating test and a hedonic test conducted by 30 panelists, and analyzed by comparing the values of |tcalcul| against the table at a significance level of 5% (ttable = 2.00172). The results showed that the addition of dragon fruit peel extract had a significant effect on the quality of color (count 42.115 > table 2.00172) and aroma (count 8.494 > table 2.00172) organolepically, as well as on the level of color, texture, and taste preference (counts 5.220; 2.383; and 2.208 > table 2.00172), but did not have a significant effect on the organoleptic quality of shape, texture, and taste or the level of shape preference. The overall best treatment was sticky rice talam cake with dragon fruit peel extract (X1), although the panelists preferred the aroma of pandan sticky rice cake without extract (X0). This study proves that red dragon fruit peel extract can be used as a natural dye while improving the sensory quality of glutinous rice talam cake. Further research is recommended to examine the shelf life, antioxidant content, and nutritional value of the product.
Peningkatan Hasil Belajar Mata Pelajaran Makanan Indonesia Melalui Penggunaan Video Tutorial Pada Murid Kelas XI Kuliner 3 di SMK Negeri 9 Padang Putri Zahra; Kasmita; Wiwik Gusnita; Cici Andriani
Journal of Global Research Education Vol. 3 No. 2 (2026)
Publisher : Akademi Akuntansi Indonesia Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62194/ptd9et09

Abstract

Penelitian ini bertujuan untuk mengetahui peningkatan hasil belajar murid pada mata pelajaran Makanan Indonesia melalui penggunaan media video tutorial di kelas XI Kuliner 3 SMK Negeri 9 Padang. Jenis penelitian ini adalah penelitian kuantitatif dengan pendekatan pre-eksperimen sederhana menggunakan desain pretest dan posttest. Populasi penelitian adalah seluruh murid kelas XI Kuliner, dengan sampel penelitian yaitu kelas XI Kuliner 3. Teknik pengumpulan data dilakukan melalui tes hasil belajar sebelum dan sesudah penggunaan video tutorial. Data dianalisis menggunakan statistik deskriptif dan uji peningkatan hasil belajar. Hasil penelitian menunjukkan bahwa terdapat peningkatan hasil belajar murid setelah penggunaan video tutorial secara keseluruhan didominasi oleh kategori tinggi dengan rata-rata sebesar 76,47%, kategori sedang dengan rata-rata 20,59% dan kategori rendah dengan rata-rata 2,94%. Nilai rata-rata sebelum perlakuan berada di bawah KKM, sedangkan setelah penggunaan video tutorial mengalami peningkatan dan mencapai ketuntasan belajar. Dengan demikian, dapat disimpulkan bahwa penggunaan video tutorial efektif dalam meningkatkan hasil belajar murid pada mata pelajaran Makanan Indonesia.
Co-Authors - Primawati Adela Adela Adrian Tawai Afriani, Winda AHMAD LUTFI Ambiyar, Ambiyar Andriyani, Monica Anggraini, Ezi Anni Faridah Annisa, Desfiarini Anny Sartika Daulay Ariani, Ulfah Armel, Bunga Melati Aryani, Letty Aryesi Putri, Nadila Asmar Yulastri baidar baidar Barus, Anisa Devita Boru Bulkia Rahim Cahyani, Bunga Gusti Dely Azraeni Lubis Dian Mutiara Putri Dikki Zulfikar Divani, Mardhyah Eko Indrawan Elda Febri Dollah Elida elida elida Ezi Anggraini Ezi Anggraini Farhani Amini Putri Fatria, Sevly Riri Febri Prasetya Febrianti, Windi Mulya Fiki Efendi Fitri Wulandari Fridayanti, Lucy Gusnira, Febrianur Gusnita, Wiwik Hafifah, Hasyiati Halima Zaifi Handari, Eras Sahira Haris Munandar Nasution Hayati, Yuri Helinshia Zalukhu Hendra Fauzi Hilza Mussi Faradilla Ika Parma Dewi Ilhami Pebi Widyawati Indra Yeni Indrayeni, Wiwik Intan Sari, Yolanda Jasman Jasman Jasman Juliana Siregar Kasmita Kasmita Kasmita Kasmita Khairiyah, Zahratul Lucy Fridayati Magfirah, Magfirah Maulani, Dira MUHAMMAD ARFAN HARAHAP Muhammad Gilang Permana Putra mutiara, Dahlia Nabila Tasrif Namira Alya Adzani Siagian Nindya Syafitri Nizwardi Jalinus Nopendra, Wilda Dwi Novitasari, Anggi Nur Rahmah Jamil Nurhasanah Nurhasanah Pratama, Muhammad Reihan Primawati , Primawati Primawati Primawati, Primawati Putri Zahra Putri, Melia Rafif Ghaly Siregar Rahman, Afdalil Rahmi Holinesti Ranggi Rahimul Insan Refdinal , Refdinal Rhomiy Handican Ridwanto Ridwanto Riski Gusri Utami Safina, Dinara Saqinah, Natasya Sari Mustika Sari, Yolanda Intan Shahida, Siti Nur Simatupang, Wakhinuddin Siregar, Juliana Siti Khairun Nisa Siti Marhamah, Siti Sofnitati Sofnitati Syamsuddin, Suryani Tanpili, Harum Caisar Tasrif , Nabila Tri Arina Viora, Martha Wahdaniah Wahyudi Wahidzal, Fajri Wirnelis Syarif Wiwik Gusnita Wulandari, Yuka Wulansari, Rizky Ema Yamin, Mujirin M. Yasih, Fitri Yolanda Intan Sari Yolanda Intan Sari Yuke Permata Lisna Yulias, Yahya Aulia Yunianti, Badriyah Maulidya Yunita, Syafrina