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All Journal E-Journal Home Economic and Tourism Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JPGI (Jurnal Penelitian Guru Indonesia) Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service SENTRI: Jurnal Riset Ilmiah Journal of Multidisciplinary Science: MIKAILALSYS Journal of Global Research Education The Indonesian Journal of Computer Science Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Wiwik Gusnita
Universitas Negeri Padang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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A Descriptive Analysis of Implementing Basic Culinary Principles in Teaching the Main Course Topic of Continental Cuisine at SMK Negeri 6 Padang Yori Raudhatil Jannah; Juliana Siregar; Wiwik Gusnita; Wiwik Indrayeni
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. 
Analysis of service quality and customer satisfaction at the Sky Lounge And Cafe padang state university hotel padang Reynaldy Reynaldy; Kasmita Kasmita; Wiwik Gusnita; Rahmi Holinesti
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.v6i2.26925

Abstract

Sky Lounge and Café at UNP Hotel Padang is a culinary service business unit with a modern concept and exclusive services. Maintaining and improving service quality remains a strategic challenge, as it directly impacts customer satisfaction and loyalty. This study analyzes consumer perceptions of service quality and its effect on satisfaction using a quantitative approach, with 100 respondents selected through accidental sampling. The results show that all service quality dimensions (tangibles, reliability, responsiveness, assurance, empathy) were rated in the "good" category, with scores ranging from 3.0 to 3.4. Among these, tangibles (3.4) and assurance (3.3) were the highest-rated dimensions, while responsiveness (2.8) was identified as the weakest aspect requiring improvement. The study further reveals that service quality has a significant positive effect on customer satisfaction, accounting for 55.1% of its variance. The findings suggest that targeted improvements in responsiveness and empathy are crucial for enhancing overall customer satisfaction and loyalty. This research provides practical recommendations for service enhancement in the hospitality sector, particularly in competitive urban settings.
The Influence of Teaching Factory Learning on Students’ Entrepreneurial Interest at SMK 2 Pariaman Mariana Agustina; Ezi Anggraini; Wiwik Gusnita; Naseh Ulwan
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.v6i2.26868

Abstract

This study aims to determine the influence of Teaching Factory (TeFa) learning on the entrepreneurial interest of 12th-grade culinary students at SMK Negeri 2 Pariaman. The research employed a causal associative approach. Data were collected through questionnaires distributed to 64 students. Data analysis was conducted using SPSS version 26.0 with a simple linear regression test. The results showed that: (1) Teaching Factory learning was categorized as fairly good (31.25%), and students’ entrepreneurial interest was also in the fairly good category (34.38%). (2) The regression test results indicated a positive and significant influence of TeFa learning on students' entrepreneurial interest, with a significance value of 0.010 (< 0.05). (3) The regression coefficient was 0.350, meaning that each one-unit increase in the TeFa learning variable could increase entrepreneurial interest by 0.350 points. The R Square value was 0.102, indicating that Teaching Factory learning contributed 10.2% to students’ entrepreneurial interest, while the remaining 89.8% was influenced by other factors. 
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.
The Role Of Social Media In Supporting Self Regulated Learning In Culinary Arts Education Ade Irferamuna; Wiwik Gusnita; Nurhasanah Nurhasanah
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.v6i2.26876

Abstract

Di era digital saat ini, media sosial tidak lagi hanya digunakan untuk berbagi aktivitas sehari-hari atau hiburan semata. Bagi mahasiswa, terutama di bidang tata boga, media sosial mulai dimanfaatkan sebagai sumber belajar yang mudah diakses, menarik, dan mendukung pembelajaran yang fleksibel. Artikel ini mengulas berbagai literatur yang meneliti bagaimana penggunaan media sosial dapat mendorong tumbuhnya kemandirian belajar mahasiswa tata boga. Melalui pendekatan literatur review terhadap artikel ilmiah dalam kurun waktu 10 tahun terakhir, ditemukan bahwa media sosial—seperti YouTube, Instagram, dan TikTok—mampu menyediakan materi visual, langkah-langkah praktis, serta ruang interaksi yang memperkuat keterampilan dan motivasi belajar secara mandiri. Meskipun begitu, tantangan tetap ada, seperti risiko informasi tidak valid dan distraksi dari konten lain. Oleh karena itu, media sosial perlu dimanfaatkan secara terarah agar benar-benar menjadi pendukung pembelajaran mandiri yang efektif. 
The Quality of Sweet Bread with the Addition of Pumpkin Yelvis Tanti; Kasmita Kasmita; Wiwik Gusnita; Rahmi Holinesti; Titen Darlis Santi
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.v6i1.26863

Abstract

Sweet bread is a popular food product widely favored across various community groups. It is known for its soft texture and sweet taste that delights the palate, making it a preferred choice for breakfast or a snack. This study aims to analyze the quality of sweet bread enriched with pumpkin based on several sensory aspects, including aroma, texture, and taste. The research method employed was experimental. The results showed that the bread quality from treatments I and III, with 100% pumpkin substitution, exhibited good volume expansion, a round and neat shape, and a yellowish-orange color characteristic of pumpkin. The texture was thin and soft, the taste was sweet, and the aroma had a distinct pumpkin fragrance.
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.
Pengaruh Pengetahuan Zero Waste Food Terhadap Implementasi dalam Kegiatan Praktik Kuliner Oleh Mahasiswa S1 PKK Tata Boga Amanda Ramadhani Safitri; Anni Faridah; Kasmita Kasmita; Wiwik Gusnita
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 12 (2025): SENTRI : Jurnal Riset Ilmiah, Desember 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i12.5200

Abstract

Food waste remains a critical challenge in achieving sustainable food systems, particularly in vocational culinary education where practical activities frequently generate food residues. Although the concept of zero waste food has been widely promoted, empirical evidence examining how students’ knowledge influences its implementation in higher education culinary practice is still limited, especially within Indonesian vocational teacher education programs. This study aims to analyze the influence of zero waste food knowledge on its implementation in culinary practice activities among undergraduate students of the S1 PKK Tata Boga program at Universitas Negeri Padang. Using a quantitative ex post facto design, the study involved 76 students selected through proportional random sampling. Data were collected using validated questionnaires measuring zero waste food knowledge and implementation, and analyzed using descriptive statistics, assumption tests, and simple linear regression. The results show that both students’ knowledge and implementation of zero waste food are generally at a moderate level. Regression analysis indicates a positive and statistically significant influence of knowledge on implementation (t = 3.383, p = 0.001), with a coefficient of determination of 13.4%. This finding suggests that knowledge contributes meaningfully to sustainable culinary practices, although it is not the sole determinant, as other factors such as attitudes, habits, learning experiences, and institutional support also play a role. The novelty of this study lies in providing empirical evidence on the extent to which zero waste food knowledge is translated into practice within a vocational teacher education context. The findings offer practical implications for curriculum development and learning strategies that integrate sustainability-oriented knowledge with hands-on culinary practice to reduce food waste.
Implementasi Kurikulum Berbasis Local Wisdom pada Pembelajaran Seni Kuliner : Studi Kasus Program Studi S1 Pendidikan Vokasional Seni Kuliner Wiwik Gusnita; Nizwardi Jalinus; Rijal Abdullah; Ridwan
The Indonesian Journal of Computer Science Vol. 13 No. 5 (2024): The Indonesian Journal of Computer Science
Publisher : AI Society & STMIK Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33022/ijcs.v13i5.4115

Abstract

The existence of this local wisdom-based curriculum can increase the younger generation's awareness of social and cultural identity which is currently starting to be abandoned and turned to the western world. This research aims to identify forms of local wisdom and describe in more detail the implementation of a local wisdom-based curriculum. This research method is descriptive qualitative by adding the VOSviewer application to obtain relevant data. This study refers to the application of a local wisdom-based curriculum to the FPP-UNP Culinary Arts Vocational Education Study Program. The research results show that graduates of the culinary arts vocational study program also have competence in processing randang and traditional Minangkabau food to develop entrepreneurship and support tourism in West Sumatra. The implementation of a local wisdom-based curriculum in the Culinary Arts Vocational Education undergraduate study program adapts to three national higher education standards, namely content standards, process standards and assessment standards.
Sensory Quality of Fresh Noodles Made with Red Dragon Fruit Peel Extract as a Natural Colorant Sarah Aliyah Fadil; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9462

Abstract

Fresh noodles are widely consumed because of their chewy texture and ease of preparation. Product development in fresh noodles can be enhanced by using natural ingredients as colorants while increasing product value, including red dragon fruit peel, which contains anthocyanin pigments. This study aims to analyze the effect of substituting red dragon fruit peel extract on the sensory quality of fresh noodles, including color, aroma, chewy texture, resistance to breaking, and taste. An experimental design was employed using a Completely Randomized Design consisting of two treatments with three replicates: 150 ml of water as the control treatment (X₁) and 150 ml of red dragon fruit peel extract as the substitution treatment (X₂). Product quality was assessed through an organoleptic test involving 30 untrained panelists using a hedonic scale. Data were analyzed using an independent samples t-test. The findings show that the substitution of red dragon fruit peel extract significantly affected all sensory quality parameters of fresh noodles. Treatment X₂ obtained higher scores than treatment X₁ across all parameters, including color (5.34), aroma (5.00), chewy texture (5.09), resistance to breaking (5.10), and taste (5.11). These results indicate that red dragon fruit peel extract can improve the sensory quality of fresh noodles as a natural colorant. The study concludes that the best sensory quality was achieved through the substitution of 150 ml of red dragon fruit peel extract, suggesting its potential application in fresh noodle product development. Keywords: Fresh Noodles; Red Dragon Fruit Peel Extract; Sensory Quality; Hedonic Test; Natural Colorant
Co-Authors Abdullah, MT, Dr. Rijal Ade Irferamuna Afdal Akbar Agus Rianti Ali Anis Amanda Ramadhani Safitri Anni Faridah Ariani, Ulfah Asmar Yulastri baidar baidar Bunga Walia Cici Andriani Dahnia, Whustoh Dewi Utami Dewi, Ayu Prastika Dikki Zulfikar Dini Faisal Elida elida elida Ezi Anggraini Ezi Anggraini Fadhila Ramadhanti Fadhilla, F. Faisal, Dini Fiannisa, Resti Hafazah, Siti HANI, IKHVAR Hilma Yunifa Humairah, Uttri Ifnalia Rahayu Ika Purnama Sari Ilyasa Afriantoro Indra Yeni Ira Mariana Juliana Siregar Juniyati, Fatimah Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Lise Asnur Lucy Fridayati Lucy Fridayati Mariana Agustina Maswati Maswati Murni, Ravika Nabilla Bunga Syakhira Nathania, Dinda Olyvia Nisa Yusnia Nizwardi Jalinus Novita Sari Nur Rahmah Jamil Nurhasanah Nurhasanah pasaribu pasaribu Pasaribu, Pasaribu Putri Zahra Putri, Rani Kurnia Rahmi Holinesti Ranggi Rahimul Insan Reynaldy Reynaldy Ridwan Riski Gusri Utami Riski Gusri Utami Rizky Azizah Rusi Cahdian Rusmiati, Tika Santi, Titen Darlis Sarah Aliyah Fadil Sarah Indah Naffira sastika, Nadhiya Silfeni Silfeni Siregar, Juliana Siti Khairun Nisa Sukiyaki, Lamtiur Ester Supriani, Nike Titen Darlis Santi Tobing, Lukman Muhammad ULWAN, NASEH Velina Irawan Wannur, Nabilah Azzahra Wiki Lofandri Wirnelis Syarif Wirnwlis Syarif Yelvis Tanti Yolanda Intan Sari Yolanda Intan Sari Yori Raudhatil Jannah Yossa Rezona Yuliana Yuliana zahwa devilia