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All Journal Edutech AL-ATHFAL : JURNAL PENDIDIKAN ANAK JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Keluarga Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat
Anggraini, Ezi
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Sensory Quality Analysis Of Putu Ayu Cake With The Addition Of Red Dragon Fruit Extract Kurnia, Rahmi; Fridayati, Lucy; Elida, Elida; Anggraini, Ezi
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.v6i2.26888

Abstract

Synthetic dyes that are often used in making putu ayu cakes can be harmful to health because they contain sulfuric acid or citric acid chemicals, so safer natural dye alternatives are needed. Red dragon fruit contains anthocyanins, antioxidants, and essential nutrients that can be used as natural dyes while providing added value in terms of product health and aesthetics. This study aims to analyze the sensory quality of putu ayu cakes with the addition of red dragon fruit extract of 20%, 30%, and 40%. The type of research used was a pure experiment with a Completely Randomized Design (CRD) and three times. The research sample consisted of three treatments and one control, assessed by five semi-trained panelists, namely lecturers from the IKK Department of Culinary Arts, UNP. Data were obtained through organoleptic tests including color, aroma, and taste using an instrument in the form of an assessment sheet. Data analysis techniques were carried out quantitatively inferentially. The results showed that the addition of 40% red dragon fruit extract had the most significant effect on color, aroma and taste (dragon fruit), but did not have a significant effect on the sweetness of putu ayu cakes. 
The Influence of Teaching Factory Learning on Students’ Entrepreneurial Interest at SMK 2 Pariaman Agustina, Mariana; Anggraini, Ezi; Gusnita, Wiwik; Ulwan, Naseh
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. 
UMUR SIMPAN DAN UJI HEDONIK KUE SUS SUBSTITUSI TEPUNG GANYONG Purba, Lilis Pratiwi; Elida, Elida; Faridah, Anni; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 4 (2025): Vol. 7 No. 4 Edisi 3 Juli 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i4.3368

Abstract

Abstract: This research is motivated by previous studies on choux pastry substituted with ganyong flour, but no studies have examined the shelf life and panelists' preference levels, both for control choux pastry and 45% ganyong flour substitution. The purpose of this study was to analyze the shelf life and hedonic test as a local tuber-based food innovation. The method used was a mixed method with a qualitative approach (shelf life observation) and quantitative (hedonic test by 50 untrained panelists) on the attributes of color, texture, aroma, and taste. Data analysis used Paired Sample t-Test with t-table = 1.976 (α = 0.05; df = 149). The results showed that the maximum shelf life of control and substitution choux pastry was two days at room temperature (23–29°C). The hedonic test showed significant differences in aroma (t = 3.227), inner texture (t = 2.146), and taste (t = 2.742), but not significant in outer color, inner color, and outer texture. The substitution of ganyong flour has a significant impact on several specific sensory attributes, especially aroma and taste, and has the potential to be further developed by improving the formulation and processing technology to produce a more optimal and widely accepted productKeywords: Choux Paste, Canna Flour, Shelf Life, Hedonic Test.
The Influece Of Teaching Factory Learning On Student’s Entrepreneurial Interest At Smk Nusatama Padang Rahmadini, Nur; Anggraini, Ezi; Yulastri, Asmar; Siregar, Juliana
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.v6i2.26932

Abstract

The unemployment rate among vocational high school (SMK) graduates in Indonesi remains high, partly due to low practical skills and entrepreneurial interest. The Teaching Factory learning model is implemented to integrate industrial work environments and procedures into the learning process, enabling students to again real experience in production and marketing. This study aims to. (1) the implementation of teaching factory learning, (2) determine students entrepreneurial interest level, and (3) analyze the effect of teaching factory learning on the entreprenuerial of 12th-garde culinary students at SMK Nusatama Padang. The research employed a quantitative method with a simple linear regression design. The population, which also served as the sampel, consisted of 40 students selected through total sampling. Data were collcted using a Likert-scale questionnaire tested for validity and reliability, complemented by observation and documentation. The result showed that the implementation of teaching factory learning was in the “good” category, and students entrepeneurial interest was high. The regression equation Y = 18,929 + 0,816X, with tcount 7,834 > ttable 2,204 and p = 0,000 < 0,05, indicated a positive and significant effect. The coefficient of determination (R2) of 61,8% revealed that teaching factory learning contributes to variations in students entrepreneurial interest, while the remaining 38,2% is influenced by other factors. In coclusion, direct student involvement in all production processes through teaching factory learning can enhance motivation, self-confidance, and entrepreneurial intention. 
Implementation of Merdeka Curriculum in the Form of Culinary Training for Teachers and Students at UPT. SKB 1 Tanah Datar Najmi, Najmi; Anggraini, Ezi; Salam, Abdul; Fitriah, Rahmuliani; Nasution, Annisa Annida; Abianza, Erza
TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Vol 5, No 1 (2025): April
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/transformasi.v5i1.26696

Abstract

Sanggar Kegiatan Belajar (SKB) 1 Tanah Datar, located in Nagari Pagaruyung, Tanjung Emas District, Tanah Datar Regency, is a strategic educational institution with great development potential. Despite having adequate facilities and the support of committed educators, SKB 1 Tanah Datar faces obstacles in curriculum implementation, especially in the Pancasila Student Profile program. The implementation of this community service program aims to improve the competence of students and tutors at SKB 1 Tanah Datar, with a focus on culinary training. The implementation method includes coordination with the UPT SKB 1 Tanah Datar, theory and practice-based training, and evaluation to ensure the quality of training. Through the transfer of knowledge, sustainability, and income generation approaches. This training is expected to improve learners' skills, strengthen teachers' competencies, and create new business opportunities that support the economic welfare of especially learners (package B and C). The evaluation showed that despite challenges in teacher competence and curriculum understanding, this activity had a positive impact on developing the skills of learners and student teachers at SKB 1 Tanah Datar
The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Mailisa, Ratu; Faridah, Anni; Elida, Elida; Anggraini, Ezi
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.v6i3.27000

Abstract

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.
The Quality Of Blooming Steamed Sponge Cake With Different Steamer Materials And Steaming Times Khairani, Mifta Zhafira; Elida, Elida; Kasmita, Kasmita; Anggraini, Ezi
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.v6i3.27009

Abstract

Steamed sponge cake is a popular cake product due to its fluffy texture, soft crumb, and distinctive sweet taste. One of the important factors that determine the success of steamed sponge cake is the material of the steaming equipment and the steaming time. This study aims to determine the effect of steaming equipment materials (bamboo, aluminum, and stainless steel) and steaming time (15, 20, and 25 minutes) on the quality of steamed sponge cake. The study used an experimental method with a 3×3 factorial design and three replicates. Organoleptic tests were conducted by five trained panelists on aspects of volume, four-segment fluffy shape, and texture (moist, soft, and finely porous). The results of the analysis showed that the steaming tool material had a significant effect on all quality aspects (p < 0.05), while the steaming time and the interaction between the two had no significant effect (p > 0.05). The highest average quality scores were obtained for the aluminum steamer, namely volume 3.33, four-segment shape 3.00, and neat shape 3.07. The Fcount value for the steamer factor was 6.41 for volume, 61.00 for four-segment fluffy shape, and 21.80 for neat shape, which was greater than the Ftable (3.31) at the 5% level. Thus, it can be concluded that the steamer material has a significant effect on the quality of steamed sponge cake, where aluminum steamers produce products with expanded volume, perfect four-segment fluffy shape, and soft and moist texture that are most preferred by panelists.
Organoleptic Analysis Of Three Types Of Watermelon On The Quality Of Jam Pulungan, Dzaky Hilmy; Anggraini, Ezi; Faridah, Anni; Holinesti, Rahmi
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.v6i3.26992

Abstract

Jam is a popular fruit-based product due to its sweet flavor, distinctive aroma, and smooth texture, while watermelon has great potential as a jam ingredient because of its abundant availability in Indonesia and its high water, sugar, and lycopene content. This study aimed to determine the effect of three types of watermelon Inul watermelon (X1), seedless red watermelon (X2), and striped red watermelon (X3) on the quality of watermelon jam based on sensory and hedonic evaluations. Thirty panelists participated in three replications to assess four main parameters: color, aroma, texture, and taste. The sensory test results showed that jam made from seedless red watermelon (X2) had the best quality with color score 5.74, aroma 6.14, texture 5.69, and taste 6.22. Meanwhile, the hedonic test results revealed that the same sample (X2) was most preferred by panelists, with color score 5.89, aroma 5.53, texture 5.90, and taste 5.60. Analysis of variance indicated significant differences in color, texture, and taste, but no significant difference in aroma. Therefore, it can be concluded that watermelon type influences both the quality and acceptability of watermelon jam, with seedless red watermelon (X2) producing the best jam characterized by a bright red color, fresh aroma, soft texture, and balanced natural sweetness.
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.  
Cultural Cooking as Parenting Pedagogy: Strengthening Father–Child Attachment in Early Childhood Education Anggraini , Vivi; Dwi Febriani, Rahmi; Anggraini, Ezi; Priyanto, Adi; Novela, Tia; Yulsyofriend, Yulsyofriend; Septia Ochi Wahyuni, Dwi
Al-Athfal: Jurnal Pendidikan Anak Vol. 11 No. 1 (2025)
Publisher : Islamic Early Childhood Education Study Program, Faculty of Tarbiyah and Education, UIN Sunan Kalijaga Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/al-athfal.2024.111-14

Abstract

Purpose – This study explores the effectiveness of fun cooking activities using Minangkabau traditional food as a culture-based pedagogical strategy to strengthen father–child attachment in early childhood education settings. The research aims to demonstrate how local cultural practices can serve as meaningful tools for fostering emotional connection and parental engagement.Design/methods/approach –  A quantitative pre-experimental design with a one-group pretest–posttest approach was employed to measure changes in attachment levels before and after the intervention. The study utilized a structured questionnaire encompassing four key indicators of attachment: frequency of interaction, emotional warmth, involvement in activity, and father–child communication. Data were collected through action-based activities, and the degree of improvement was analyzed using the N-gain formula to assess effectiveness.Findings – The findings revealed a significant increase in all four indicators of father–child attachment after participating in the fun cooking sessions. The most substantial improvements occurred in emotional warmth and involvement in the activity, suggesting that shared cooking experiences offer a highly interactive and emotionally rewarding context for strengthening familial bonds. These outcomes indicate that collaborative culinary activities not only promote affection and cooperation but also enhance communication and active participation between fathers and their young children.Research implications/limitations – The findings are context-specific to the Minangkabau community, which may limit their generalizability to other cultural settings. Future studies with larger samples and comparative designs are recommended.Practical implications – The study provides insights for educators, family practitioners, and policymakers on how local culture-based activities can be integrated into parenting programs to encourage father engagement. It underscores the significance of embedding local wisdom in designing family-centered educational practices.  Originality/value – This research offers a novel perspective on fatherhood by positioning cultural cooking as a pedagogical tool to enhance paternal attachment. It expands the literature on father engagement in early childhood education and demonstrates how cultural traditions can be leveraged for sustainable parenting and educational practices.Paper type Research paper
Co-Authors Abianza, Erza Agustina, Mariana Akmal, Artha Dini Ananda, Annisa Tria Anggraini , Vivi Anggraini, Indria Sari Anni Faridah Asmar Yulastri Atikah, Rahadatul Aysi Cahyani, Vella Tri Cici Andriani Delima, Sisilha Dwi Febriani, Rahmi Efian, Muhammad Ilham elida elida Ertanto, Boby Faiza, Urizinta Jarianti Farqidah, Anni Fitriah, Rahmuliani Fuadi, Asral Gea, Selvi Yana Gusnita, Wiwik Hanoselina, Yulia Haryanti Haryanti Hidayatul Fajri Iip Permana Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Insan, Ranggi Rahimul Kasmita Kasmita Khairani, Mifta Zhafira Kurnia, Rahmi Lucy Fridayati Mailisa, Ratu Mardiyah, Fauzanil Muharani, Arfiona Mustika, Sari Najmi Najmi, Najmi Nasution, Annisa Annida Ningrum, Wulan Salwa Novela, Tia Priyanto, Adi Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Febrila Angria Putri, Novari Hasukma Putri, Zikra Askia Rahmadini, Nur Rahman, Afdalil Rahmi Holinesti Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Refi, Febriana Rufaidah, Lathifa Safina, Dinara Sari, Febrita Septia Ochi Wahyuni, Dwi Shafira, Ersa Siregar, Juliana Syahrul R, Syahrul Syaqhila, Putri Syukra, Elfa Tin, Nur Hidayas ULWAN, NASEH Utari, Azhiva Wahyuni, Sukma Wirnelis Syarif Wulandari, Melia Yasih, Fitri Yelfi, Reno Yuliarti Yuliarti Yulsyofriend, Yulsyofriend