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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jambura Journal of Food Technology Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Research Ilmu Pertanian
Insan, Ranggi Rahimul
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Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Physics Social Sciences Other

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The Effect of Soaking Time on The Quality of Candied Papaya Khairani, Ulva; Faridah, Anni; Holinesti, Rahmi; Insan, Ranggi Rahimul
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.v5i3.16891

Abstract

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated > F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count > F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).  
Inventory Of Beras rendang Recipes As Traditional Food In Fifty City District, West Sumatera Anantaya, Frichicila Tri; Gusnita, Wiwik; Insan, Ranggi Rahimul
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.v5i2.12951

Abstract

Differences in selecting ingredients, measuring ingredients and techniques for making rendang rice mean that the quality produced is also different. The basic technique for making rendang rice is that the sticky rice is mashed, then the coconut milk, granulated sugar and vanilla are cooked until it thickens until it becomes candied. This research aims to describe the standardization of recipes, methods of making and the quality of rendang rice in Nagari Padang Japang, LimaPuluh City Regency. This type of research is qualitative and quantitative research using mixed methods. The data in this research uses primary data. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques use three activity streams, 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 rendang rice recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Misna from Jorong Ampang Gadang with an average score of 19.6. Standardization of rendang rice recipes is carried out by organoleptic tests to obtain good quality rendang rice including: shape of rendang rice (neat and uniform), color of rendang rice (white), aroma of rendang rice (fragrant), texture of rendang rice (soft) and taste of rendang rice ( sweet). 
Effect of Packaging type on the Quality of Tomato Dodol During Storage Eka putri, Angelly Risma; Faridah, Anni; Holinesti, Rahmi; Insan, Ranggi Rahimul
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.v4i2.8554

Abstract

This study discusses the effect of the type of packaging on the quality of Tomato Dodol during storage. The purpose of this study was to determine the effect of packaging on the quality of tomato lunkhead during storage using different types of packaging, namely plastic, corn husks, and wax paper. This type of research is pure experimental research using a completely randomized design (CRD) method and three repetitions. the data was analyzed using ANOVA, if Fcount > Ftable then the test will be continuedDuncan. The results of the study showed that the average was almost the same for each treatment and there was no significant effect on the use of the type of packaging, both in terms of shape, texture and color quality. There was no significant difference in the quality of the aroma on the first and fifth days for the three types of packaging, but on the eighth day the corn husk husks (X2) had an effect on the quality of the aroma, with an average value of 1 category without tomato flavor. and packaging with the best aroma was produced by plastic (X1) with an average of 3.13 in the tomato flavored category. then on the taste quality, the packaging did not affect the tomato dodol on the first and fifth days while on the eighth day the type of packaging that had an effect was corn husks with an average value of 0. on the eighth day of storage the tomato dodol packaged corn husks could no longer be consumed. From the overall average the best type of packaging that can maintain the quality of tomato lunkhead during storage is plastic packaging (X1)
Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour Sartika, Ikramina; Holinesti, Rahmi; Insan, Ranggi Rahimul
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.270

Abstract

The use of purple sweet potato in West Sumatra is still limited to a few types of food products. In support of the government's program, namely the Food Security Program, the diversification of processed products based on local ingredients, one of which is purple sweet potato. Purple sweet potato has the potential to be used as a functional food ingredient to make flour because it contains carbohydrates, protein, vitamins, β-carotene and, anthocyanins needed by the body and can act as natural dyes in the food industry as well as a source of antioxidants that can play a role in fighting free radicals. . The focus of this research is to utilize the potential of purple sweet potato flour in processing wet noodles as a natural dye. Noodles are one of the ready-to-eat food products and alternative foods to replace staple foods, the price is cheap, the taste is good, and the practical processing is the main factor for many people who like noodles. This study aims to analyze the wet noodles produced from purple sweet potato flour, the observed qualities include color, aroma, texture and, taste. The percentage ratio of purple sweet potato flour used was 0%, 15%, 30%, and 45%. This type of research is a pure experiment using a completely randomized design (CRD) method with four treatments and three repetitions. Data collection techniques were carried out by distributing organoleptic formats to 5 expert panelists. Data were analyzed using ANOVA if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of color, texture, and taste of wet noodles produced from purple sweet potato flour. The best treatment of purple sweet potato flour substitution on the quality of wet noodles was in treatment (X1) as much as 15%
The Influence Of Marketing Mix On Purchasing Decisions On Umkm Products Malaysian Chips Reynia Asyari, Bella Vedia; Yulastri, Asmar; Gusnita, Wiwik; Insan, Ranggi Rahimul
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.v5i2.15499

Abstract

This research is motivated by the researcher's observation of the marketing mix, which is a marketing strategy carried out to influence consumer purchasing decisions. This study aims to describe the marketing mix, purchasing decisions, and analyze the effect of marketing mix on purchasing decisions on Malaysian Reynia chips MSME products. The research method used in this research is a quantitative method with a causal associative approach. The population in this study were all Malaysian chip MSME customers with an unknown number. The sampling technique used was purposive sampling. Data collection was carried out with a Google form and using a Likert scale that had been tested for reliability validity. Data were analyzed by descriptive and correlation analysis. Based on the results of statistical calculations on marketing mix variables seen from product and price indicators with a percentage of 29%, the most dominant is the consideration of consumers in making purchasing decisions on Malaysian Reynia chips MSME products. The results of the research were conducted using Pearson product moment correlation analysis, it is known that the correlation coefficient of marketing mix (X) with purchasing decisions (Y) is 0.740 which is included in the strong category. The results of the hypothesis test obtained tcount> ttable, namely 8.926> 1.668 and a significance value of 0.000 <0.05. It can be concluded that there is a significant relationship between the marketing mix and purchasing decisions and the hypothesis results are Ha accepted and Ho rejected.  
The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies Lestari, Dian; Gusnita, Wiwik; Holinesti, Rahmi; Insan, Ranggi Rahimul
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.v5i3.16541

Abstract

This research is motivated by Cookies are small foods with a dense and crunchy texture that are made by baking or in the oven and last more than one month (Rahma Wati, 2013:26). There are various types of cookies in Indonesia, one of which is cat’s tongue cookies. Cat tongue cookies come from the Netherlands, in dutch these cookies are usually called “KATTE TONG”. Therefore, in this research the author used jicama flour as a partial substitute for wheat flour in making cat’s tongue cookies. This research aims to analyze the effect of 15%, 30%, 45% substitution of jicama flour on the quality of the shape, color, aroma, texture, and taste of the cat’s tongue cookies produced. This type of research is a pure  ecperiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out, if it was significantly different, it was continued with the Duncan test.
The Effect Of Entrepreneurship Knowledge Towards The Success Of Coffeeshop Business In Padang Prabaningtyas, Dewi; Yelfi, Reno; Gusnita, Wiwik; Insan, Ranggi Rahimul
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.v4i1.5247

Abstract

This research was backgrounded by the rapid development of the coffee shop business  in the city of Padang. However, problems arise in line with the level of entrepreneurial knowledge that is still inadequate so that the coffee shop business in the city of Padang does not achieve business success. The purpose of this study is 1) To describe  the entrepreneurial knowledge possessed by coffee shop business actors in the city of Padang, 2) Describe the success of the coffee shop business in the city of Padang, 3) Analyze the influence of entrepreneurial knowledge on the success  of a coffee shop business in the city of Padang. This type of research uses the quantitati f method, a causal associative approach. The population in this study was all business actors in 12 coffee shops in the city of Padang. The study sample was 36 people consisting of business owners and a management team determined by total sampling. Data is collected by distributing questionnaires. The data description uses a normal curve. The analysis requirements test was carried out with normality test, homogeneity test, linearity test and then hypothesis test was carried out using correlation test, simple regression test, and determination coefficient test with the help of SPSS Version 25.00. The results of the study, the entrepreneurial knowledge variable (X) is included in the category of quite good with a percentage of 88.9%, and the business success variable (Y) is included in the category of quite good with a percentage of 52.8%. The variable of entrepreneurial knowledge has a correlation to the success of the coffee shop business  in the city of Padang of 0.711, where the two variables have a strong relationship and are of positive value. The regression coefficient was obtained by 0.906 and the coefficient of determination was obtained by (0.506) 50.6%.
Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.
The Effect Of Adding Tofu Dregs Flour On The Quality Of Dimsum Wrappers Viora, Martha; Andriani, Cici; Kasmita, Kasmita; Insan, Ranggi Rahimul
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.v6i1.26753

Abstract

The dimsum skin is the outer layer that surrounds the dimsum filling and is often referred to as the dumpling skin which is generally made of wheat flour. The dimsum skin in this study is made from tofu pulp flour. Tofu pulp flour is used as an additive to dimsum peels because it contains a fairly high level of protein, namely in 100 grams of tofu pulp still contains 21.66% protein. The purpose of this study is to determine the effect of the addition of tofu pulp flour on the color, aroma, texture, and taste of dimsum skin. Testing the quality of the dimsum skin uses a qualitative method using an Organoleptic test through the assessment of panelists. The experiment used a Complete Randomized Design (RAL) with 3 treatments and 3 replicates. The addition of tofu pulp flour to be tested is 0%, 50% and 60%. The variables to be studied include the independent variable, namely the addition of tofu pulp flour, while the bound variable is the quality of dimsum skin, which includes the color, aroma, texture, and taste of dimsum skin. By using variant analysis (ANAVA), the results of the study were obtained which showed that there was no real effect in the addition of tofu pulp flour on the quality of color, aroma, texture, or taste in the dimsum skin.
Analysis Of The Relationship Of Learning Results On Creative Products And Entrepreneurship With The Interest In Entrepreneurship Of Culinary Students Of Vocational School 1 Batusangkar Cahyani, Bunga Gusti; Siregar, Juliana; Andriani, Cici; Insan, Ranggi Rahimul
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.v6i1.26754

Abstract

Abstract:The background of this research focuses on the importance of entrepreneurial skills in facing increasingly complex global economic challenges. In this context, entrepreneurship education is expected to encourage students to develop the interests and skills needed for entrepreneurship. The aim of the research is to analyze the relationship between learning outcomes and entrepreneurial interest in Class XI Culinary Arts students at SMK Negeri 1 Batusangkar.  This research method is quantitative correlational research. The research subjects were 33 SMK Negeri 1 Batusangkar. Data collection is carried out via gform. Data were analyzed descriptively and by regression test analysis. using the SPSS version 26 for Windows program. The results of the research show that the description of learning outcomes in the Creative Products and Entrepreneurship Subjects of Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category.  The description of interest in entrepreneurship among Class XI Culinary Arts students at SMK Negeri 1 Batusangkar is in the low category. There is a significant positive relationship between learning outcomes and interest in entrepreneurship for Class XI Culinary Arts students at SMK Negeri 1 Batusangkar. The research concluded that there is a relationship between learning outcomes and students' entrepreneurial interest. 
Co-Authors Anantaya, Frichicila Tri Anggraini, Ezi Anni Faridah Aprillia, Eka Asmar Yulastri Asyari, Bella Vedia Cahyani, Bunga Gusti Cici Andriani DIAN LESTARI Eka putri, Angelly Risma Fuadi, Asral Gusnita, Wiwik Gusri, Serina Kasmita Kasmita Khairani, Ulva Mustika, Sari Prabaningtyas, Dewi Rahmi Holinesti Riski Gusri Utami Salmadira, Hanifah Sartika, Ikramina Siregar, Juliana Viora, Martha Yelfi, Reno