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All Journal JAM : Jurnal Aplikasi Manajemen Jurnal Ilmu Pangan dan Hasil Pertanian Ensiklopedia Social Review Jurnal Review Pendidikan dan Pengajaran (JRPP) Pasundan Food Technology Journal (PFTJ) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pengabdian Masyarakat Aufa (JPMA) MASALIQ: Jurnal Pendidikan dan Sains Ensiklopedia Research and Community Service Review Jurnal Research Ilmu Pertanian
Siregar, Juliana
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PEMANFAATAN MEDIA PEMBELAJARAN PADA MATA PELAJARAN MENGOLAH MAKANAN KONTINENTAL DI SMK NEGERI 3 PADANGSIDIMPUAN Siregar, Juliana
Ensiklopedia Sosial Review Vol 2, No 1 (2020): Volume 2 No 1 Februari 2020
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v2i1.458

Abstract

Mata pelajaran Mengolah Makanan Kontinental merupakan mata pelajaran yang lebih mengarah kepada pelajaran praktek guna pembentukan keterampilan siswa, sehingga pemanfaatan media sangat mendukung terhadap hasil belajar siswa. Media dalam pembelajaran Mengolah Makanan Kontinenntal tidak dilihat dari segi kecanggihan medianya, tetapi lebih kepada fungsi dan peranannya dalam membantu efektifitas pengajaran. Media yang dapat digunakan dalam proses pembelajaran adalah media grafis dan media asli/tiruan, dimana dalam media grafis guru bisa memilih media gambar, chart, poster atau media papan. Begitu juga dengan media asli/tiruan, guru bisa memilih benda sebenarnya sebagai media atau benda tiruan yang menyerupai benda asli. Dalam penelitian ini peneliti menggunakan pendekatan kualitatif, dimana data diperoleh dari hasil wawancara langsung dengan informan penelitian, yaitu guru mata pelajaran Mengolah Makanan Kontinental, siswa dan kepala sekolah. Kemudian sebagai data pendukung penulis mendokumentasikan hal-hal yang dianggap mendukung data penelitian. Alat yang digunakan dalam pengumpulan data adalah panduan observasi, panduan wawancara, pena/pensil dan kamera sebagai alat pendukung. Selanjutnya hasil penelitian dianalisis berdasarkan cara kerja yang dilakukan model Miles dan Huberman yaitu reduksi, penyajian, kemudian verifikasi/penarikan kesimpulan. Hasil penelitian yang diperoleh menunjukkan bahwa guru-guru mata pelajaran Mengolah Makanan Kontinental sudah merencanakan menggunakan media pembelajaran, hal ini dapat dilihat dalam Rencana Pelaksanaan Pembelajaran yang telah disusun oleh guru tersebut. Penggunaan media oleh guru sudah sesuai dengan perencanaan yang sudah disusun sebelumnya. Media papan tulis merupakan media yang paling sering digunakan karena dianggap praktis oleh guru. Sedangkan flip chart merupakan media yang tidak pernah digunakan oleh guru, karena papan flip chart tidak tersedia di sekolah. Penggunaan media pembelajaran oleh guru masih terbatas disebabkan media yang tersedia di sekolah belum memadai.
The Perception Of Pamong Teacher Towards Students Practice Of Educational Field Private Vocational School Of Fpp Unp In Core Learning Activities at SMK Negeri 9 Padang Febriani, Lia; Yelfi, Reno; Syarif, Wirnelis; Siregar, Juliana
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.v4i2.10983

Abstract

This research was conducted to find out the perceptions of tutors' teachers towards Culinary School students at FPP UNP in the implementation of learning at SMK Negeri 9 Padang for the January-June 2021/2022 period. This research method is a quantitative descriptive approach. The population of this study were all culinary teachers who became tutors in the January-June 2021/2022 period, namely 10 people. Sampling was carried out using the total sampling technique. Data was collected through a questionnaire using a Likert scale. The results of this study indicate that the perception of tutor teachers towards PLK students in the implementation of learning is good with a percentage of 73%. For preliminary learning activities, the degree of achievement of perception is 71% in the good category; for the core learning activities of 73.5% in the good category; for closing learning activities it 74.4% in the good category.
Study Of Traditional Food At Maminang Events In Lubuk Minturun Sub-District, Padang City Rahmi, Zulfiandra; Gusnita, Wiwik; Holinesti, Rahmi; Siregar, Juliana
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.v5i2.16537

Abstract

This research is motivated by the lack of knowledge of the younger generation about customs, one of which is food at maminang events. This research aims to describe the stages, types of traditional food, ways of processing traditional food, tools used to process and serve traditional food and the meaning of the food served. at a traditional Maminang event in Lubuk Minturun Village, Padang City. The type of research used is qualitative research, the research object is traditional food at the maminang event in Lubuk Miturun Village, Padang City, the research informants are Ninik Mamak, Bundo Kanduang, and women in Lubuk Minturun Village who know about the maminang event. The data collection techniques in this research are observation, interviews, and documentation and the data analysis techniques used are data reduction, data presentation, and drawing conclusions. The results of this research illustrate that the stages of carrying out traditional Maminang events are divided into two, namely: preparation before the traditional Maminang event includes batanyo/bakandak pie and processing traditional food, and stages of traditional Maminang events include going to the man's house, handing over luggage, sit down and eat basamo, barundiang or maetong hari/manakok hari, batuka tando and go home. The traditional food served at the Maminang event is nasi lamak, chicken singgang, sponge cake, bananas and jelly. The tools used to process traditional food at the Maminang event are the steamer, cauldron, talenang, pariuk, stove and plastic spoon. The tools used to serve and carry traditional dishes are carano, tray, pinggan gadang, tray, and piriang. The food served has deep meaning and purpose. 
The Effect Of Jackfruit Seed Flour Substitution On The Manufacture Of Choco Chips Cookies Edlin, Dhelsa Arindi; Yelfi, Reno; Fridayati, Lucy; Siregar, Juliana
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.v4i1.633

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung biji nangka pada choco chips cookies sebanyak 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa.. Jenis penelitian yang dilakukan adalah quasi eksperimen. Data dalam penelitian ini menggunakan data primer. Prosedur penelitian terdiri dari tahap persiapan, tahap pelaksanaan dan tahap penilaian. Instrumen dalam penelitian ini adalah uji organoleptik terhadap produk yang dihasilkan dilengkapi dengan kode sampel. Data dianalisis dengan menggunakan analisis varian (ANAVA), Karena F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian ini adalah terdapat perbedaan yang signifikan dari substitusi tepung biji nangka terhadap kualitas warna (kuning), aroma (harum butter, biji nangka), tekstur bagian luar (kasar), rasa (manis, biji nangka), karena F hitung > F tabel. Sedangkan kualitas bentuk (bulat bergerigi, pipih dan seragam), tekstur bagian dalam (kasar), dan rasa (cokelat) pada choco chips cookies tidak terdapat perbedaan yang signifikan karena F hitung < F tabel.
The Relationship Between Self-Confidence And Entrepreneurial Motivation Of Culinary Students At Smk Negeri 2 Bukittinggi Adira, Elsa; Yulastri, Asmar; Syarif, Wirnelis; 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.v5i2.15494

Abstract

This research was motivated by the low motivation of entrepreneurial students majoring in Culinary at SMK Negeri 2 Bukittinggi. This is assumed because students feel less confident and afraid of failure to open a business. The purpose of this study is to describe: 1) student self-confidence, 2) student entrepreneurial motivation, and 3) analyze the relationship between self-confidence and entrepreneurial motivation of SMK Negeri 2 Bukittinggi Culinary students. This type of research uses quantitative methods with a correlational approach. The population of this study was 185 students culinary SMK Negeri 2 Bukittinggi. The sampling technique uses the Proportionate Random Sampling technique, a sample of 65 people consisting of 33 class XI people and 32 class XII people. Data is collected by distributing questionnaires through google forms that have been tested for validity and reliability. Data analysis uses descriptive analysis and correlational analysis. The results showed that: 1) the level of self-confidence was in the medium category with a range of 114 - 122 (35.38%), 2) the level of entrepreneurial motivation was in the medium category with a medium range of 89 - 98 (41.5%), 3) there was a positive and significant relationship between self-confidence and entrepreneurial motivation with a correlation value of rxy 0.774 which was considered strong and a Tcalculate value (9.697) > Ttable (1.669). This means that the lower the self-confidence, the motivation for entrepreneurship is also low, on the contrary, the higher the confidence, the higher the motivation for entrepreneurship students   
Standardization Of Traditional Sambareh Food Recipes Efendi, Elma Wahyuni; Gusnita, Wiwik; Siregar, Juliana; 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.v5i2.15500

Abstract

Thebackground to this research is that there is no standard sambareh recipe in Nagari Pakandangan, Enam Lingkung District, Padang Pariaman Regency, because there are still differences in ingredients and the measurements used and the processing process. this research aims to standardize the sambareh recipe in Nagari Pakandangan, Enam Lingkung District. 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 questionnaire format. Technique Active qualitative data analysis uses three activity stream, 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 sambareh recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Erdayanti from Korong Kampuang Paneh with an average score of 23,4.  standardization of the sambareh recipe is carried out by organoleptic tests to obtain good quality Sambareh including: Sambareh shape (neat), color of Sambareh (white), aroma of Sambareh (fragrant combination of the addition of other ingredients), texture. sambareh (soft and nesting) and the taste of sambareh (savory).
Standardization of the Typical Sakura Cake Recipe for Jorong Cangkiang Nagari Batu Taba Salsabila, Shofira; Syarif, Wirnelis; 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.v5i2.13623

Abstract

This research was motivated by the lack of standardization of Kue Sakura recipe. This can be seen in the results of observations of material preparation techniques and manufacturing methods, so that the resulting quality is not the same. And of course this research aims to find a standard recipe for Kue Sakura. This type of research is a mixed method, namely combining quantitative research with qualitative research. This research will be carried out in Jorong Cangkiang Nagari Batu Taba in January - February 2024. Based on the results of standard organoleptic tests for Kue Sakura recipes which have been converted with 3 repetitions, it was found that the quality of kue Sakura is seen from its tube-like shape, light yellow color, soft texture, typical vanilla aroma and sweet taste.
Organoleptic Test Analysis of Pie Crust Using Rub-In and Blending Method Cahyani, Vella Tri; Siregar, Juliana; Kasmita, Kasmita; Anggraini, Ezi
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.v5i3.16879

Abstract

This research was motivated by the discovery of different methods for making pies so it needed to be tested to see the quality produced using the rub-ib and blending methods. The aim of the research was to determine the comparison of pie crust quality using the rub-in and blending methods. This type of research is pure experiment using the Independent Sample T-test method. The research was carried out by providing an organoleptic test format to the panelists. The data obtained is then tabulated in table form and a level test is carried out on each variable X1 and X2 to find out whether there is a quality comparison for these variables. The results of the research show that there is no significant influence on the quality of the shape, color, aroma, texture and taste of the pie crust, for the quality of the shape (neat) it has an average value of X1 (2.77) and X2 (3.78), quality shape (uniform) X1 (4.00) and has an average of X1 (3.67) and X2 (3.78), while the average value for texture quality (dry) has an average of (crispy) has an average value of X1 (4.00) and X2 (3.67), finally for taste quality (savory) has an average value of X1 (4.00) and X1 (4.00). 
Substitution Of Potato Flour In Mangkok Cake Making Putri, Syandra Meylani; Gusnita, Wiwik; Syarif, Wirnelis; Siregar, Juliana
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.v5i1.12253

Abstract

This research aims to analyze the effect of potato starch substitution on the quality of cupcakes by adding 20%, 40% and 60% potato starch. This type of research is pure experimental research with a completely randomized design (CRD) method consisting of 4 treatments and 3 repetitions. The object of this research is cupcakes with potato starch substitution of 20%, 40%, 60% for the quality of the cupcakes. The data collection technique for this research was carried out using organoleptic tests given to 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University. The independent variable in this research is potato flour. The dependent variable of this research is the quality of the cupcakes produced including shape, color, aroma, texture and taste. The data analysis technique used is Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in table form and analyzed according to each data test. Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. The results of this research show that there
Excellent Service Quality at V-Coffee Padang Febriyanti, Lucy; Siregar, Juliana
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.v4i1.896

Abstract

The findings of the study do not support the idea that the authors examined, contrary to the author's first observations of the outstanding service provided at V-Coffee Padang. This study intends to define Excellent Service and Consumer Satisfaction at V-Coffee Padang and determine whether there is a relationship between the two. The research methodology is causal associative quantitative research. 5,200 customers have stopped by V-Coffee Padang in the past three months, making up the population. By giving out surveys about great service and customer happiness to up to 98 people, the sampling technique used incidental sampling. Before performing the hypothesis test, analytical requirements tests such as the coefficient of determination test, simple linear regression analysis, linearity test and homogeneity test are conducted using SPSS version 28.00. As of this writing, the consumer satisfaction variable (Y) and the exceptional service variable (X) are both included in the fairly good group with percentages of 46.9% and 63.3%, respectively. At V-Coffee Padang, the outstanding service variable has a 0.688 correlation to customer satisfaction, indicating a significant and favorable association between the two factors. The regression coefficient is 0.637, and the determination coefficient is (0.473) 47.3% and 52.7% are influenced by other factors. 
Co-Authors Adela, Adela Adira, Elsa Afriani, Winda Aldinda, Anggun Ali Anis Andini, Nurul Anggraini, Diana Fitri Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Aprillia, Eka Ariusni Ariusni Armel, Bunga Melati Artha, Dwirani Puspa Asmar Yulastri A’yuni, Qurrata Cahyani, Bunga Gusti Cahyani, Vella Tri Cici Andriani Dewi, Mega Silvia Dollah, Elda Febri Edlin, Dhelsa Arindi Efendi, Elma Wahyuni elida elida Ertanto, Boby Faiza, Ardiana Febriani, Lia Febriyanti, Lucy Fitri Rahmadani, Fitri Fridayanti, Lucy Gusnita, Wiwik Harahap, Olivia Holinesi, Rahmi Honesty, Helga Nuri Indrayeni, Wiwik Insan, Ranggi Rahimul Jannah, Yori Raudhatil Jefriyanto, Jefriyanto Kasmita Kasmita Lucy Fridayati Martua, Ansori Mudhiah, Putri Khansa Pebriani, Amelia Pertiwi, Ayunda Putri Yanti, Aimi Dwi Putri, Syandra Meylani Rahmadini, Nur Rahmi Holinesti Rahmi, Zulfiandra Rina Anindita Salsabila, Shofira Siti Khairun Nisa Susanti, Hafifah Mardiah Syahrul R, Syahrul Syajida, Jihan ULWAN, NASEH Urmatul Uska Akbar Wahidzal, Fajri Wannur, Nabilah Azzahra Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi Yasih, Fitri Yelfi, Reno Zamil, Ilham Zebua, Sherli Rahmadani