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All Journal Jurnal Pendidikan Vokasi E-Journal Home Economic and Tourism INVOTEC Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Manajemen Pendidikan AL ISHLAH Jurnal Pendidikan Economac: Jurnal Ilmiah Ilmu Ekonomi JURNAL PENDIDIKAN TAMBUSAI JETL (Journal Of Education, Teaching and Learning) Ensiklopedia of Journal EARLY CHILDHOOD : JURNAL PENDIDIKAN Ensiklopedia Social Review Ensiklopedia Education Review JRTI (Jurnal Riset Tindakan Indonesia) Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Budimas : Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan International Journal of Humanities Education and Social Sciences SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Langgam International Journal of Social Science Education, Art and Culture Jurnal Aplikasi IPTEK Indonesia Jurnal Pendidikan Ilmu Sosial Abdi Humaniora: Jurnal Pengabdian Masyarakat Bidang Humaniora
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Universitas Negeri Padang
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Analyze of Sensory (Color, Teksture, Taste) Wet Noodles Using Extract Peperromia Pellucida Zahara, Ayu; Elida, Elida; Kasmita, Kasmita; Ul\wan, Naseh
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.v5i3.16884

Abstract

This research aims to test and analyze the effect of using ketumpang water extract on the quality of wet noodles. This research is an experiment using 3 treatments, 2 of which are the same and one is different because it uses the triangle test or differentiation test. The data analysis technique used is using binominal data which includes the influence on color, namely at the 5% level, for texture also at the 5% level, and for taste also at the 5% level, which means that each is significantly different. And next (Analysis of Variance (ANOVA) to analyze the sensory test data, the average value for color X1 (2,57), X2 (16,33), X3 (1,00) was obtained. For the average value for texture X1 ( 3,67), X2 (14,00), X3 (2,33). For the average value of flavor X1 (3,67), X2 (14,00), X3 (2,33) The sensory test obtained a significant value or probability (sig) for the quality of color, texture and taste, namely 0.01<0.05, then continued with the Duncan test It was concluded that the test results for using ketumpang water extract on wet noodles were treatment (X2) with sensory code 523. 
The Relationship Of Learning Motivation And Student Achievement In Online Learning In The Culinary Concertration Pkk Studi Program Auliya, Yuni; 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 | DOI: 10.24036/jptbt.v3i1.337

Abstract

This research was motivated by changes in learning methods during the Covid-19 pandemic. Based on the Semester Achievement Index of students in online learning, it can be seen that there is a decrease in the percentage from the period before going online. This study aims to describe student learning motivation in online learning, describe student learning achievement in online learning, and analyze the relationship between learning motivation and student learning achievement in online learning during the Covid-19 pandemic at the PKK Study Program Concentration of Catering. This type of research is quantitative with a correlational approach. The population of this research is the students of the Culinary Concentration PKK Study Program who take online lectures totaling 383 people. The sampling technique used is proportional random sampling totaling 80 people. The data was collected by using a questionnaire via google form using a Likert scale that has been tested for validity and reliability. Data were analyzed by descriptive and correlation analysis. The results showed that overall student learning motivation was in the moderate category with a percentage of 42.2%, student achievement was in the medium category with a percentage of 36.2%, and from the results of the correlation test it could be concluded that there was no significant relationship between learning motivation and learning achievement. students in online learning during the Covid-19 pandemic at the Culinary Concentration PKK Study Program with a significance value of 0.893.
Interest In a becoming a Teacher Among sudents PKK Culinary Concentration After Educational Field Practice Shahida, Siti Nur; Syarif, Wirnelis; Elida, Elida; Andriani, Cici
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.v5i2.12962

Abstract

This research aims to analyze students' interest in becoming teachers after carrying out educational field practice (PLK). To analyze PLK activities for PKK students with a Culinary Concentration Class of 2019. To analyze the influence of PLK on interest in becoming a teacher among PLL students with a Culinary Concentration Class of 2019. In this research, measurements will be taken to determine the interest of 2019 PKK Culinary Concentration students to become teachers after implementing PLK. This research is a type of ex post facto research using a quantitative approach. The population is students from the 2019 PKK Culinary Concentration Study Program using data analysis techniques, descriptive analysis tests, normality tests, linearity tests and hypothesis tests.The research results obtained are 1) PLK activities for students of the 2019 Culinary Concentration PKK Study Program in this research can be categorized as high, namely with a percentage of 74.9%. 2) Interest in becoming a teacher among students from the 2019 PKK Culinary Concentration Study Program in this research can be categorized as low, namely with a percentage of 79.1%. 3) In the linear hypothesis test, there is an influence of PLK activities (X) on interest in becoming a teacher (Y) among students of the 2019 Culinary Concentration PKK Study Program, which is indicated by a correlation coefficient of 0.039 with a coefficient of determination (R2) of X on Y of 0.102. This shows that the PLK activity variable has an influence on the interest in becoming a teacher among students of the 2019 Class of PKK Culinary Concentration Study Program by 12.1%.
Analysis Of The Difference In The Quality Of Beef Randang With The Use Of Local Beef And Imported Beef Aliah, Muhafizatul; 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 | DOI: 10.24036/jptbt.v3i1.232

Abstract

This study aims to determine the differences in the quality of shape, color, aroma, texture and taste of randang with the use of local beef and imported beef. The method used in this study is an experimental method in the form of an organoleptic test. In this study, three repetitions were carried out which were assessed by 5 expert panelists. The results of this study on the quality of the shape of randang are in the same category, namely, quite square with a value of 3.27; and for the color quality of the inner flesh, it is in the moderately reddish-brown category with values of 3.47 and 3.33; for the color of randang bran, it is in the fairly dark brown category with a value of 3.20 and 2.93; and the aroma of randang is in the same category, namely fragrant randang with a value of 3.67 and 3.60; then the texture of the randang meat is in the fairly tender category with a value of 2.87 and 3.20; randang bran is in the fairly dry category with the same value of 3.00; and the taste of bran randang is in the savory category with a value of 3.67 and 3.73; the taste of randang meat is in the category of pervasive spices with the same value, which is 3.67. After conducting research using the two types of meat, and analyzing the T test, it can be stated that there is no significant difference in the results of randang with the use of local beef and imported beef
Fish Pangek Processing Lake Singkarak In Solok Regency Adawiyah, Nadiatul; Elida, Elida
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.v5i2.12942

Abstract

This research is motivated by pangek in general made from sea fish and no additional ingredients, this is different from the pangek in Nagari Paninggahan which is made from lake fish, namely bilih fish and sasaudan fish mixed with additional ingredients such as young nagka, young papaya, chayote, and sijangkang. This research was conducted with the aim of identifying the composition of ingredients, spices, tools used in making pangek in Nagari Paninggahan and explaining the processing process used in making pangek in Nagari Paninggahan.The type of research used is qualitative, the location of this research was carried out in Nagari Paninggahan, Junjung Sirih District, Solok Regency in October 2023. The data sources are Bundo Kandung and people who are experts in making pangek. 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 pangek in Nagari Paninggahan is made from bilih fish and Sasau fish, as well as additional ingredients such as young jackfruit, young papaya, chayote and sijangkang.  The spices used are red chili, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, ruku-ruku leaves, lemongrass and belimbing wuluh. The tools used are knives, plastic kom, grindstone or blender, cauldron or talenang, stove and samba plate. The process of making
Differences In Learning Interest Between Male And Female Students On Cullinary Skills Competencies At Smk N 6 Padang Vinari, Chelyani; Elida, Elida
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.v4i2.10993

Abstract

This research was motivated by differences in the learning interests of male and female students in the Culinary Skills Competency at SMK N 6 Padang as evidenced by the average score of female students being higher than male students. This study aims to describe: 1) The learning interest of male students in the Culinary Skills Competency at SMK N 6 Padang, 2) The learning interest of female students in the Culinary Skills Competence at SMK N 6 Padang, 3) Differences in the learning interests of male and female students Girls at SMK N 6 Padang. This type of research is descriptive comparative. The population in this study were male and female students in the Culinary Skills Competency at SMK N 6 Padang, totaling 296 students. The sampling technique used the Proportional Random Sampling technique with a total of 84 students consisting of 42 male students and 42 female students. The data collection technique uses a questionnaire (questionnaire) through the google form using a Likert Scale that has been tested for validity and reliability. The results showed that the learning interest of male students in the culinary skills competency nat SMK N 6 Padang was high, while the learning interest of female students in the culinary skills competency at SMK N 6 Padang was very high. The average value of male students' learning interest has an average of 187.43 and female students have an average of 193.12. Based on these results it was concluded that the learning interest of female students was higher than that of male students.
Implementation Of Educational Field Experience Program Activities In Schools With Motivation To Become Teacher In Pkk Program Students Maiyandra, Vera; 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.v4i1.514

Abstract

 This research was motivated by the unpleasant experiences that were obtained when students carried out the Educational Field Experience Program (PPLK) activities such as students in schools who lacked respect and respect, duties and responsibilities that exceeded the obligations of PPLK students and the time for implementing PPLK that exceeded PPLK standards. Based on the pre-research, there was a decrease in students' desire and interest to become teachers. This study aims to analyze the relationship between the implementation of the Educational Field Experience Program and the motivation to become a teacher for PKK UNP study program students in 2015 and 2016. This type of research uses correlational quantitative. The population in this study were 192 students of the Family Welfare Education study program who had carried out PPLK. For sampling is Proportional Random sampling with the results of 66 people. Data collection was carried out by means of a questionnaire via Google From using a Likert Scale that has been tested for validity and reliability. Data were analyzed using descriptive correlation with the help of SPSS 17 and MS. Excel. The results showed that PPLK data descriptions were in the very high category. For motivation to become a teacher it is in the medium category. The correlation coefficient of PPLK implementation results with motivation to become a teacher in PKK UNP students with a value of r count > r table of 0.465 > 0.242 which means the correlation coefficient is positive. If it is interpreted into the Interpretation criteria, the correlation coefficient is the value r, then the correlation coefficient is at a moderate level because the value of r is in the range 0.400 – 0.599 with a significance value of 0.000 <0.05 which means that Ha is accepted and tcount > ttable, 30.140 > 1.670 It can be concluded that Ha is accepted and Ho is rejected at a significance level of 0.05 and it can be stated that there is a significant and positive relationship between PPLK implementation and the motivation to become a teacher in family welfare education students at Padang State University. Keywords:
The Effect Of Yellow Pumpkin Flour Substitution On The Quality Of Chicken Meat Balls Putri, Eneke Suwandi; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
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.v5i3.16892

Abstract

Meatballs are a food product made from ground meat, mixed with flour, formed into balls the size of marbles or larger and cooked in water until the meatballs float with a chewy texture. Meatballs are one of the processed meat products that are widely consumed by the public because It tastes delicious and is sold at a relatively affordable price. Efforts to increase the use of chicken meat need to be made by processing it into a quality product, namely chicken meatballs. This research aims to determine the effect of pumpkin flour substitution on the quality of chicken meatballs. Data were analyzed using Analysis of Variance (ANOVA), if Fcount > Ftable then continued with the Duncan Test. The results showed that there was a significant influence on the color of chicken meatballs. Meanwhile, shape, aroma, texture and taste did not show a significant influence. The best overall score was the aroma of chicken meat 3.78 (X0); savory taste 3.78 (X0); fine fibrous texture 3.67 (X0 and X3) pumpkin aroma 2.00 (X3), pumpkin taste 1.89 (X3), sweet taste 3.93 (X2 and X3); savory taste 4.00 (X1, X2, and X3); and 3.80 (X3). The best color test results from this research were treatment (X3) with 60% substitution of pumpkin flour. 
Standardization Of Randang Meat Recipes In Nagari Tanjung Gadang, Tanjung Gadang District, Sijunjung District Sahara Putri, Cut Mutia; 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.v3i2.158

Abstract

This type of research is a combined method of quantitative and qualitative descriptive methods. The research aims to find literature and sources regarding the recipe for Randang beef in Agam Regency which includes: ingredients, quantity of ingredients, how to make and quality of Randang meat, while quantitative methods are used to find the standard recipe for meat Randang in Sijunjung Regency and organoleptic testing of the quality of Randang meat aspects (shape, color, aroma, texture and taste). This research was conducted at Guguk Naneh Nagari Tanjung Gadang, Tanjung Gadang sub-district, Sijunjung Regency for 1 month in December 2020. The results of interviews and observations concluded that the quality of the meat cage was square, blackish brown. , fragrant coconut aroma and spices and savory taste. The standardization of the meat randang recipe includes the main ingredients, seasonings and spices used, the size of the converted ingredients, processing tools, processing methods and the quality of the meat randang. After organoleptic tests were carried out on 5 selected meat randang recipes from each jorong, the highest average value was obtained, namely the recipe belonging to Mrs. Erminawati from Jorong Guguak Naneh with an average value of 36.4.
The Effect Was Purple Sweet Potato Flour On The Quality Of Dried Sus Wulandari, Laila Fauziah; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.513 KB) | DOI: 10.24036/jptbt.v2i1.139

Abstract

This research was motivated by the lack of utilization of local food ingredients such as purple sweet potato flour in processed food; one of them was dried sus. The purple sweet potato flour was used to reduce the dependence on wheat and as an effort to increase food endurance. This study aimed to analyze the effect of purple sweet potato flour substitution as much as 10%, 20%, and 30% on the dried sus quality which included external quality (volume, shape, color) and internal quality (aroma, texture, taste). This type of research was a pure experiment with a completely randomized design method. The data used was primary data obtained through an organoleptic test by 5 expert panelists. The data analysis of this study used ANOVA test.If Fcount > Ftable, so that it will be continued with Duncan's Test. The result showed that there was no influenceon external quality (volume and shape). While on the external quality of color there was a significant effect, so that is was continued the Duncan Test. On the internal quality (aroma and taste of purple sweet potato) showed a significant effect, so that it wascontinued the Duncan Test. Internal quality research result (texture and savory taste)showed there was no significant effect.
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