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Siregar, Juliana
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The Effect of Industry Field Practice on the Work Readiness of Culinary Arts Students at Padang State University Anati, Mutiara; Gusnita, Wiwik; Kasmita, Kasmita; Siregar, Juliana
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.v6i3.26991

Abstract

This study aims to determine the effect of industrial field practice on the job readiness of undergraduate students in the Family Welfare Education (Home Economics) Culinary Arts Program at Universitas Negeri Padang (UNP). The research employed a quantitative approach with a correlational method. The study was conducted at Universitas Negeri Padang, specifically involving students from the Family Welfare Education (PKK) program with a concentration in Culinary Arts. The population consisted of 189 students from the 2020–2022 cohorts, with a sample of 65 students selected using purposive sampling. The variables in this study included industrial field practice (X) as the independent variable and students’ job readiness (Y) as the dependent variable. The indicators of the industrial field practice variable (X) comprised work skills, practical experience, and problem-solving ability, while the indicators of the job readiness variable (Y) included skills, knowledge, understanding, and personality attributes. Data were collected using a Likert-scale questionnaire and analyzed through validity, reliability, and normality tests, as well as simple linear regression analysis. The results showed that industrial field practice had a significant effect on students’ job readiness, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.806. This means that 80.6% of the variation in students’ job readiness can be explained by industrial field practice, while the remaining 19.4% is influenced by other factors outside this study. These findings highlight that direct experience in the industrial field plays an important role in enhancing students’ skills, knowledge, understanding, and personality attributes as future professional workers in the field of culinary arts.
Comparative Analysis of the Quality of Roll Cake with Different Types of Eggs Jasmine, Zoya; Siregar, Juliana; Gusnita, Wiwik; 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.v6i3.26999

Abstract

This study aims to compare the quality of roll cakes prepared using different types of eggs, namely layer chicken eggs and free-range chicken eggs. Eggs serve as a main ingredient in cake formulation, significantly affecting the physical and sensory properties of the final product. A comparative research design was applied to evaluate two samples under controlled conditions. Sensory evaluation was conducted to assess organoleptic attributes, including shape, volume, color, aroma, texture, and taste. Data were collected from 30 Culinary Arts Students. Data were analyzed using the t-test (independent sample t-test) to determine whether there were significant differences between the two treatments. The results showed that roll cakes made with local chicken eggs had a larger diameter, a brighter yellow inner color, a more pleasant aroma, and a softer texture compared to those made with layer chicken eggs. The t-test revealed significant differences in shape, inner color, texture, and taste, while volume, crust color, and aroma showed no significant difference
The Effect of E-Learning on The Learning Effectiveness of PKK Students at Padang State University Hidayat, Kurnia; Gusnita, Wiwik Gusnita; Kasmita, Kasmita; Siregar, Juliana
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.v6i3.26983

Abstract

This study analyzes the effect of Moodle-based E-Learning on the learning effectiveness of undergraduate students of PKK Culinary Arts at Padang State University. With a quantitative correlational design and a sample of 176 students selected purposively, data were collected through a Likert scale questionnaire and analyzed using normality, linearity, and simple regression tests. The results showed a positive and significant influence between the use of E-Learning and learning effectiveness (R² = 0.320; p = 0.000 < 0.05). The contribution of E-Learning was 32%, while 68% was influenced by other factors such as motivation, teaching methods, and the learning environment. These findings confirm that E-Learning is an effective medium that increases the independence and flexibility of vocational students' learning.
Imlementation of The Curriculum of State Vocational School 9 Padang By Preparing Graduates Who Are Ready To Work Saqinah, Natasya; Andriani, Cici; Elida, Elida; Siregar, Juliana
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.v6i3.26990

Abstract

This study, titled Implementation of the Curriculum at SMK Negeri 9 Padang in Preparing Work-Ready Graduates, focuses on the culinary arts program. It aims to analyze the planning, implementation, evaluation, and challenges of curriculum application. The research employed a descriptive qualitative approach using in-depth interviews, observations, and documentation. Data were analyzed using the interactive model of Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The findings show that the involvement of industries in curriculum planning remains limited; however, practice-based learning such as teaching factory and industrial internships effectively improve students’ culinary skills. Graduate employment absorption increased from 44.9% to 74%. The main constraints include limited practice facilities and insufficient practice time. This study highlights the importance of continuous collaboration between schools and industries to produce competent and work-ready vocational graduates.
Co-Authors Adela, Adela Adira, Elsa Afriani, Winda Aldinda, Anggun Ali Anis Anati, Mutiara 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 Gusnita, Wiwik Gusnita Harahap, Olivia Hidayat, Kurnia Holinesi, Rahmi Honesty, Helga Nuri Indrayeni, Wiwik Insan, Ranggi Rahimul Jannah, Yori Raudhatil Jasmine, Zoya 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 Saqinah, Natasya 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