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Universitas Negeri Padang
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Implementation of Differentiation Learning In SMK Negeri 9 Padang Aninda, Femira Nasyirah; Siregar, Juliana; Elida, Elida; Yasih, Fitri
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.v5i3.16888

Abstract

This research was motivated by the discovery of different learning styles and characteristics of students, which became a challenge for culinary teachers. This research aims to describe the process of implementing differentiated learning in the culinary skills program at SMK Negeri 9 Padang starting from the initial stages, implementation, to evaluation. This type of research is descriptive research with a qualitative approach using the case study method. The informants for this research were 5 culinary teachers at SMK Negeri 9 Padang. The technique for taking informants uses the Purposive Sampling technique. Data collection techniques are carried out by conducting interviews, observation and documentation. In order to increase the accuracy of the data, the author tested the validity of the data by means of data triangulation. Next, the data is analyzed by collecting the data obtained, reducing the data, presenting the data, and drawing conclusions. The research results show that the initial stage of differentiated learning is carried out by planning lessons, teachers also attend various training and seminars to increase their skills and knowledge in implementing differentiated learning. The implementation of differentiated learning is divided into several activities according to the teaching module design. These learning activities are differentiated based on three components, namely content differentiation in the form of involving students in group assignments; process differentiation in the form of the use of learning video teaching media, textbooks, oral explanations, as well as the formation of study groups, and product differentiation in the form of practice with groups with different products so that students can learn from other groups, presentations in front of the class, and individual assignments. Evaluation of differentiated learning is carried out by teachers with assessments which include assessments at the beginning of the learning process, assessments during the learning process, and assessments at the end of learning which are used to see students' abilities in understanding and remembering lesson material. 
Analysis Of Differences In The Quality Of Galamai Using Brown Sugar And Palm Sugar Rizki, Muhammad; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (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.v3i3.347

Abstract

The study aimed to analyze differences in galamai quality using cane and palm brown sugar which includes shape, color, aroma, texture and taste. The type of research used is a pure experiment with quantitative methods, namely conducting direct experiments on the manufacture of galamai using sugarcane and palm brown sugar. This research was conducted at Tata Boga Workshop on August 30 - September 30, 2021. This study used a type of Complete Random Design (RAL) with 3 repetitions. The data used is primary data obtained directly from 5 expert panelists who provide answers on organoleptic test formats to galamai quality using sugar cane and aren brown sugar. The data obtained is tabulated into table form and analyzed to see the difference between the two treatments using the t test. The results showed that the average value did not have a significant difference in X1 and X2 treatment of the quality of the galamai that stated H0 was received, namely the quality of shapes (rectangular size) 3.33 and 3.20; (neat) shapes 3.53 and 3.33; (uniform) forms 3,27 and 3.20; (average) shapes 3,33 and 3.20; galamai colors 3.80 and 3.73; colors (shiny) 3.87 and 3.80; aromas 3.87 and 3.80; texture (chewy) 3.73 and 3.80; texture (slippery) 3.80 and 3.87; tastes 3.73 and 3.80. Overall with the average tabulation of the best results data from both variables is found in galamai using cane brown sugar (X1). 
The Effect Of Adding Celery Leaves On The Quality Of Snow White Cookies Pratama, Muhammad Reihan; Faridah, Anni; Elida, Elida; Andriani, Cici
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.v5i3.16689

Abstract

Snow princess cookies are one of the pastries that are very popular with Indonesian people, however, the variety of snow princess cookies is currently still lacking. Currently, the use of celery is still limited as a processed vegetable, so there is a need for innovation in processed celery. It is hoped that the addition of celery leaves can provide innovation in Snow White cookies because it provides a natural green color and also increases the fiber content and nutritional value of Snow White cookies. The aim of the research was to analyze the effect of adding celery leaves on the quality of Snow White cookies in terms of shape, color, aroma, texture and taste, this was motivated by the lack of variety in Snow White cookies. The use of celery is still not widely known by the public, the use of celery is only limited to processed vegetables. This type of research is pure experiment (true experiment). The research design used was a completely randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, then the data was analyzed using the analysis of variance test (ANOVA). If Fcount is greater than Ftable, then Duncan's test can be carried out. The research results show a significant influence on color quality. Meanwhile, the shape, aroma, texture and taste did not have a significant influence on the use of celery leaves on the quality of Snow White cookies. This is known from the conclusion which shows that the best overall score is neatly 3.78 (X0). The uniform shape was 3.78 in treatments (X1), (X2), (X3). Color 3.78 (X3) with green spots, aroma 4.00 (X0) fragrant category, texture 3.44 (X0) and (X3) not easily broken, texture 3.89 (X0) fragile, taste 4.00 (X0) sweet category. 
Perception Students Of Pkk Study Program Concentration Of Tata Boga About Online Snacks Hatista, Radhesa; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.475 KB) | DOI: 10.24036/jptbt.v3i1.280

Abstract

This study aims to describe: Students' perceptions about online snacks as a whole, and based on research indicators. This type of research is descriptive quantitative research. The population of the study consisted of 405 students from the PKK Study Program Concentration of Culinary Art with a total sample of 80 people who were taken based on the total sampling technique. The data sources are students in the 2017-2020 year of entry. The research data collection technique was carried out using a questionnaire designed based on a Likert scale and had been tested for validity and reliability. The data analysis technique was carried out by determining the frequency of data distribution and data classification techniques based on the calculation of scores using the research formula of ideal average (Mi) and standard deviation (Sdi). The results of this study illustrate: Students' perceptions about online snacks as a whole are in the moderate category, based on three research indicators, namely the occurrence of stimulation of the senses (knowledge and general information about snacks) in the high category, stimulation of the senses is regulated (understanding of snacks and snacks with online purchases) and interpreted-evaluated sensory stimulation (assessments of understanding snacks and snacks with online purchases) were in the moderate category. Based on the results of the study, it can be concluded that students of PKK Study Program with a Concentration of Tata Boga have a moderate perception of the subject. 
Effect of Temperature and Baking Time on the Quality of Sponge Cake Desla, Afifah Tiara; Elida, Elida
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.v4i1.464

Abstract

This study aims to analyze the effect of temperature and baking time (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes) on the quality of sponge cake including the quality of volume, shape, color, aroma, texture. and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 3 treatments and 3 repetitions. The object of this research is sponge cake with a temperature and time difference of 160ᴼ C for 30 minutes, 170ᴼ C for 25 minutes and a temperature of 180ᴼ C for 20 minutes on the quality of sponge cake. The types and sources of data used were obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of the sponge cake. Data analysis used Analysis of Variance (ANOVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the difference in temperature and time had no significant effect on the quality of volume, shape, color, aroma, texture and taste. Based on research conducted that H0 is accepted, Ha is rejected stating that there is no effect of temperature and baking time on the quality of sponge cake (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes). So that the Advanced Test (Duncan) was not carried out.
The Relationship Between Learning Methods And Student Learning Outcomes In Pastry And Bakery Products Subjects At SMK.N 9 Padang Pepriyanti, Fanny; Elida, Elida
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.v3i2.305

Abstract

This research is motivated because there are still low student learning outcomes in the Pastry and Bakery Products subjects. The purpose of this research is to describe how to learn with student learning outcomes in the subject of Pastry and Bakery Products at SMK N 9. The type of quantitative research is correlational type. The research was conducted at SMK N 9 Padang. The population is 198 students with a sample of 66 students using the Random Sampling technique. Sources of research data are students of class XII who have undergone the subject of Pastry and Bakery Products in class XI. The data collection technique used a questionnaire which was measured using a Likert scale. The data analysis technique is done by analyzing the correlation coefficient and the correlation coefficient test. The results of the study indicate that the way students learn in the Pastry and Bakery Products subject as a whole is included in the very high category with a frequency of 31 (46.96%), student learning outcomes in the Pastry and Bakery Products subject as a whole fall into the Good category with frequency of 48 (72.73%), based on hypothesis testing there is a positive and significant relationship between learning methods and student learning outcomes in the Pastry and Bakery Products subject with a significant value of 0.001.
Inventtory Of Randang Meat Recipes as Traditional Food in Baso District, Agam Regency Rahmi, Sri; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (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.v3i3.376

Abstract

The background of this research is that there is no inventory of beef rendang recipes in Baso District, Agam Regency. This study aims to take an inventory of meat rendang recipes in Baso District, Agam Regency which includes ingredients, spices, equipment and processing processes.The type of research used is qualitative. The location of this research was carried out in Baso District, Agam Regency. The source of research data is Bundo Kanduang and the community who are experts in making randang. Data collection techniques by conducting observations, interviews, and documentation. Data analysis in the field which includes data reduction, data presentation, conclusion drawing and verification.The results showed that the number of recipes for beef rendang in Baso District, Agam Regency, from 6 Nagari namely Nagari Koto Tinggi, Nagari Simaraso, Nagari Tabek Panjang, Nagari Koto Baru, Nagari Salo, and Nagari Padang Tarok there were 12 different recipes in each region. The ingredients and seasonings used are beef inner thighs, coconut milk from old coconut and half old coconut, darek red chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, bay leaves and lime leaves. The tools used are basin, filter, patchwork, sanduak, stale cauldron and piriang samba. The processing process is coconut milk cooked with spices that have been mashed along with the leaves until the oil rises, then add the meat and cook until it turns blackish brown.
Processing Pangek Lapuak Using Balango And Pariuak Stale Zumairo, Siti; Elida, Elida; Fridayanti, Lucy; Gusnita, 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.v5i2.13282

Abstract

Pangek lapuak is a typical food from Nagari Barulak which is made from goldfish and asam kosambi leaves as a natural ingredient to soften the bones. There are two types of processing equipment used in the processing process, namely balango and pariauk basi. Using different processing equipment will produce different qualities of pangek lapuak. This research aims to analyze the effect of the tools used on the quality of color, aroma, aroma texture and taste of pangek lapuak. This type of research is pure experiment (true experimental) using the Independent Sample T-test method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for pangek lapuak using balango and pariauk basi. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of the research show that there is an influence of the use of different processing equipment on the quality of the aroma and savory taste of fish with the highest result being the quality of the fragrant fish aroma of 3.89 (fragrant fish), for the fragrant aroma of the sauce with a value of 3.89 (the fragrant aroma of the sauce). while for the savory taste of fish it has a value of 3.67 (savory fish). The best quality test results for pangek lapuak were found in the use of balango. 
Relationship Between Students 'Learning Motivation In Daring Learning With Learning Outcomes In “F&B Service” At SMK Negeri 6 Padang Rusman, Ferlyan Ningsih; Elida, Elida
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.v3i2.381

Abstract

This research is based on the changes in learning methods in the period of pademi covid-19, namely online learning and still low student learning outcomes in the subject of Meals at SMK Negeri 6 Padang. This research aims to 1) Describe students 'learning motivation in online learning in the subject of Etiquette in SMK Negeri 6 Padang, 2) Describe the learning outcomes of students in the subject of Etiquette in SMK Negeri 6 Padang, 3) Analyze the relationship between students' learning motivation in learning online on the subject of Tata Hidang at SMK Negeri 6 Padang. This type of research is quantitative descriptive with a correlational approach. The population in this study is Culinary students of class XII in SMK Negeri 6 Padang who have studied the Diet of 101 people. Sampling technique by using the method of Simple Random Sampling which amounted to 50 people consisting of 3 classes of the academic year 2020/2021. The data collection technique was performed by using a questionnaire via google from using the Likert Scale which has been tested for validity and reliability first. The results show that there is a positive and significant relationship between students' learning motivation in online learning with the learning outcomes of the subject of Etiquette in SMK Negeri 6 Padang. The relationship between the variables of student learning motivation in online learning with the variables of learning outcomes of the subject of Meals in SMK Negeri 6 Padang is 0.477. So it can be concluded that the hypothesis proposed (Ha) is accepted. 
Organoleptic Test Analysis Of Pandan Cake Using A Gas Oven And Convection Oven Ertanto, Boby; Siregar, Juliana; Elida, Elida; 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.v5i3.16889

Abstract

This research was motivated by the use of a gas oven which is more efficient compared to a convection oven. The aim of the research was to compare the quality of pandan sponge cake using a gas oven and a convection oven. This type of research is pure experiment using the Independent Sample T-test method. The research instrument was carried out by providing an organoleptic test format to the panelists. The data obtained was then tabulated in tabular form and a level test was carried out on each variable X1 and X2 to find out whether there was 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 pandan cake. For the quality of the shape (round) it has an average value of X1 (3.15) and X2 (2.89), for color quality (brownish green for the outside) has an average of X1 (2.83) and X2 (3.01), for color (green inside) has an average of X1 (3.03) and ), then for the quality of aroma (fragrant pandan leaves) has an average of X1 (3.19) and X2 (3.31), while the average value for texture quality (soft) has an average of and X2 (2.84), and for taste quality (sweet) it has an average value of X1 (3.06) and 87) and X2 (3.07). 
Co-Authors AD, Orin Adawiyah, Nadiatul Adela, Adela Adelina, Julia Adhini W, Dwi Mustika Adlim, Rino Fitra Agusti Efi Alda, Fahmia Aliah, Muhafizatul Anak Agung Istri Sri Wiadnyani Ananda, Febri Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Asmar Yulastri Auliya, Yuni Ayu Puji Lestari Azis, Rizky Pratama A’yuni, Qurrata Bahrudi, Bahrudi baidar baidar Baravanni, Adella Putri Barus, Anisa Devita Boru Christiawan Hendratmoko Budi Istiyanto Ida Ayu Kade Rachmawati Kusasih Cici Andriani Citra Permata Sari Dahniar Dahniar Darmayanti, Regina Dedy Irfan Desla, Afifah Tiara Dewi, Ayu Prastika Dikki Zulfikar Dollah, Elda Febri Dony Novaliendry Dwi, Elfrimo Dzikrillah, Athiffa Efendi, Hansi Efian, Muhammad Ilham Efli, Haura Tsamarah Erlina, Rini Ernawati Ernawati Ertanto, Boby Fauziah, Qori Fridayanti, Lucy Ganefri . Gea, Selvi Yana Gusnita, Wiwik Gustin, Nifrika Yuni Gustina, Lia Haryani, Hafiidha Gusti Haryanti Haryanti Hasdi Aimon Hatista, Radhesa Hazzarah, Fanessha Heldi , Heldi Hidayat, Febri Hijriyantomi Suyuthie Humairah, Uttri Indah Permata Sari Indrayeni, Wiwik Ira Meirina Chair Jannah, Annisa Miftahul Jefriyanti, Ranti Julita Julita Kasmita Kasmita Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika Kurnia, Rahmi Lasri, Widia Lorenzo, Naufal Lucy Fridayati Luthfi, Afdal Maharani, Annisa Maisa, Dela Sukma Maiyandra, Vera Mardiah, Anisah Marhayani, Marhayani Maryetta, Mila Maysya, Rameza Nabilah mega nita ariefiani Mesya, Titania Dwi Muhammad Rizki Muskhir, Mukhlidi Mustika, Dina Mustika, Sari Nabilah, Nurli nahar, Khailatul Nenda, Welly Afrita Nor Aishah, Buang Novi Adi Morjayanti Novita Sari Novitasari, Anggi Novitasari, Herlina Nur Muftiyanto, R. Taufiq Nuraini Nuraini Nurul Fajri Oktariani, Elza Oktavia, Yolanda Pepriyanti, Fanny Pratama, Muhammad Reihan Pratiwi Pratiwi Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Rizqullah, Adib Rifqi ROHATI, RIDA Roni Yuliardi Rusi Cahdian Rusman, Ferlyan Ningsih Sahara Putri, Cut Mutia Sahputra, Edo Saputri, Marisa Ayu Sarah Sarah, Sarah Sarah, Devi Sari, Yolanda Intan Septiandi, Audilla Setiani, Rini Setyaningsih, Feni Shahida, Siti Nur Siregar, Juliana Siti Fatma Siti Helmyati Siti Marhamah, Siti Siti Rahayu Sofnitati Sofnitati Sudirman Sudirman Sunaringwardani, Shinta Safitri Susanti, Ratnaningtyas Syaqhila, Putri Syukra, Elfa Tarigan, Winda Bali Ulina Tresia, Nesya ULWAN, NASEH Ulya, Wafiqah Ul\wan, Naseh Vinari, Chelyani Vitria Maidesti Wahyuni, Novri Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Wulandari, Laila Fauziah Wulandari, Yuka Yahya Yahya Yasih, Fitri Yaslina, Yaslina Yaswinda Yaswinda Yaswinda Yaswinda Yelfi, Reno Yelva Nofriyanti Yetti, Silvia Yolanda Intan Sari Yolanda, Ratifah Yorian, Jeni Silvi Youmil Abrian Yulia Mandasari Yuliana Yuliana Yulianti Putri, Meri Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti