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All Journal Jurnal Gizi dan Pangan Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga E-Journal Home Economic and Tourism Gorga : Jurnal Seni Rupa Jurnal SOLMA Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Jambura Journal of Food Technology Jurnal Teknologi Pertanian Andalas Ensiklopedia Education Review Pasundan Food Technology Journal (PFTJ) Didaktik : Jurnal Ilmiah PGSD STKIP Subang Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Eksplorasi Akuntansi (JEA) Journal of Scientech Research and Development Journal of Community Service Ensiklopedia Research and Community Service Review Teknobuga : Jurnal Teknologi Busana dan Boga
Lucy Fridayati
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Physics Social Sciences Other

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Study Of Lemang Kancung Beruk At Dusun Baru Lempur Village Kerinci Regency JR, Mutiara; Fridayati, Lucy
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 (371.326 KB) | DOI: 10.24036/jptbt.v3i1.379

Abstract

This research to learn and gain deeper knowledge about lemang kancung beruk at Dusun Baru Lempur village, Kerinci Regency. This Lemang is liked by the public because of its different taste and unique shape where the packaging is wrapped in a kantong semar(nepenthes). The purpose of this study was to identify materials, equipment, study processing techniques, describe variants and utility of lemang kancung beruk at  Dusun Baru Lempur village. This type of research is qualitative research. The research data were obtained from local community women who are experts in making lemang kancung beruk at traditional events and local community women who are proficient and have made lemang kancung beruk for various events. Data analysis that is data reduction, data presentation, conclusions and verification. The results of the study concluded that the ingredients used included white glutinous rice, black sticky rice, red sticky rice, coconut milk, salt and kantong semar(nepenthes). The tools used are a small bowl, large bowl, spoon, steamer and gas stove. The processing technique are use steaming.
Nutritional Status of SMA N 1 Bukit Sundi Students Solok District Syahada, Rifa; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
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.v5i3.16846

Abstract

Adolescence is a transition period that is very vulnerable to nutritional problems. Likewise, young women occupy an important position in the flow of human life, because they will become prospective mothers who play a role in preserving and giving birth to quality generations and offspring in the future. The nutritional status of adolescent girls needs to be aforethought, where energy and protein intake, and knowledge about stabilized nutrition affect the nutritional status of adolescents. The attempt of this research was to determine the nutritional status of female students at SMA N 1 Bukit Sundi. The category of research is perceptive with a cross-sectional form. This research was carried out in April-May 2024, with a sample population of 100 people using a simple random sampling technique. Nutritional status was measured by the Body Mass Index (BMI) with data obtained through filling out questionnaires by research subjects, where research results showed that 40% of female students were included in the underweight nutritional category, 44% of female students were included in the underweight nutritional category. normal, 10% of female students fall into the overweight nutritional category, 5% of female students fall into the obese nutritional category level I, and 1% of female students fall into the obese nutritional category level II.
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 Internal Locus of Control and Students Entrepreneurship Interest of SMK Negeri 2 Bukittinggi Azzahra, Tassania Ridho; Yulastri, Asmar; Fridayati, Lucy; Gusnita, Wiwik
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.v4i1.1386

Abstract

The research background is the low entrepreneurship interest for students majoring in Culinary at SMK Negeri 2 Bukittinggi. It is assumed because students feel insecure and afraid of failure to open a business. The research purpose is to describe 1) students' internal locus of control, 2) students' entrepreneurship interest, and 3) analyze the relationship between internal locus of control and students' entrepreneurship interest. This type of research uses quantitative methods with a correlational approach. The population of the study was 106 students of class XII Culinary at SMK Negeri 2 Bukittinggi. The research sample 51 people selected by Proportionate Random Sampling. The data collection by questionnaire distributed via the Google form. Data analysis used descriptive analysis and correlational analysis. The results showed that: 1) the level of internal locus of control was in the medium category with a range of 46.2 - 58.8 (51%), 2) the level of entrepreneurship interest was in the low category with a range of 34.4 - 52.8 (47,1%), 3) there was positive and significant relationship between internal locus of control and entrepreneurship interest with a correlation value of rxy 0.628 which is considered strong and Tcount (5.452) > Ttable (2.010). This means that if the internal locus of control is low, the entrepreneurship interest is also low, conversely, the higher the internal locus of control, the higher the student's entrepreneurship interest.  
Study Of The Spicy Ulu At Nagari Air Bangis West Pasaman Regency Aprila, Elsi; Zulfikar, Diki; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (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.v4i2.1391

Abstract

The researh to learn and gain deeper knowledge about Ulu Podeh at Nagari Air Bangis. The research was conducted in December 2022-January 2023 in Nagari Air Bangis, Sungai Beremas district. To prevent the loss of this traditional cake, efforts are needed to preserve and introduce traditional products to the current generation. This study have purpose for identify the materials, equipment, and study processing techniques. The type of research used is qualitative with a case study approach. The research data obtained from the women leaders in Nagari Air Bangis, local community women who were able and skilled at making Ulu Podeh, and women who had made Ulu Podeh. Data collection tekhniques are carried out by observation, interviews, and documentation. Data analysis that is reduce data, presenting data, conclude and than verify. The results of this study is the the ingredeints for making Ulu Podeh are  glutinous rice, coconut milk, palm sugar, pepper, and salt. The tools used in processing Ulu Podeh are pan, stove, bowl, spatula, woden spoon, colander, utility try, and weighing scale. Method of cooking are boilling and roasted. 
Development Of Putu Bendera Promotional Media Saputra, Wisnu Edi; Yulastri, Asmar; Fridayati, Lucy; Indrayeni, Wiwik
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.v5i1.11031

Abstract

This research was motivated by the absence of putu bendera promotional media in the form of making putu bendera advertising videos. The purpose of development in this study is to develop putu bendera promotional media in the form of putu bendera advertising videos so that putu bendera is better known to the wider community.This type of research is development research with the development model used is Planning, Production, and Evaluation (PPE). The trials in this study consist of 3, namely validity tests, practicality tests and effectiveness tests. While the data analysis technique used is a descriptive data analysis technique, namely by describing the validity, practicality, and effectiveness of using putu bendera ad videos.The results of this development conclude as follows; (1) Expert validation is declared very valid with an average value categorized as very valid (2) The practicality of the putu bendera ad video based on the practicality test on the putu bendera maker is declared very practical (3) The effectiveness of the putu bendera ad video based on the effectiveness test to the community in Barus District with the effective category. The conclusion of this study is that this putu bendera advertising video is valid, practical, and effective to increase public attraction to putu flag. 
The Implementation Of Eating at Traditional Events Bakaua In Order To Preserve The Regional Culture Of Sijunjung District Tama, Yuvran; Yelfi, Reno; Fridayati, Lucy; Zulfikar, Dikki
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.v4i1.3360

Abstract

The purpose of this study is to find out about the series of events, the execution of the meal, the equipment used for serving and processing as well as the symbolic and philosophical meaning of the dishes at the Bakaua Adat event. The type of research used was qualitative research. The research informants were Bundo Kanduang, Niniak Mamak, and the people in Nagari Koto Padang Ranah or Sijunjung Traditional Village who knew about Bakaua Adat events. The results of this study describe: 1) The series of Bakaua Adat Nagari Koto Padang Ranah or Sijunjung Traditional Villages of Sijunjung Regency such as: Niniak Mamak Meetings, Organizing traditional game competitions, Organizing alek nagari, Bajago-jago nights, and carrying out Bakaua Adat ceremonies (Praying and eating together or bajamba). 2) Types of food served, namely: Buffalo meat curry, lamang, white rice, godok bananas, crackers, bananas and kalio potatoes. 3) The equipment used consists of cooking and processing tools. Processing tools such as kitchen knives, millstones, stoves, frying pans, stale spoons and tablespoons. The serving utensils consist of: Dulang, serving lid, cloth, plastic and banana leaves. 4) The symbolic and philosophical meanings of the food served at the Bakaua Adat event are as follows: Buffalo meat curry (asking for rain), lamang (suluh nagari and kinship), rice (please help), crackers (complementary), kalio potato (complement each other), bananas (apology), boiled bananas (unanimous decision), water (tranquility). While the meaning of eating at the ceremony is to increase a sense of togetherness, hospitality, help and teach manners and norms in social life.     
Analysis Of Storability And The Level Preference Of Randang Using Different Types Of Chili Wulandari, Celshea Tiara; Elida, Elida; Fridayati, Lucy; Mustika, Sari
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.v4i2.11022

Abstract

This study aims to analyze the shelf life and level of preference for beef rendang using curly red chilies and round red chilies. This research was carried out because no one had researched the storability of randang using curly red chilies and round red chilies along with the preference level of beef ribs using curly red chilies and round red chilies.is type of research is a mixed method (Mixed Method), this method is a combination of quantitative and qualitative descriptive methods. The study population was 3 expert panelists and 30 trained panelists. Data collection techniques used in this study were observation and questionnaires. The data analysis technique in this study used the t test. The storability of beef randang uses qualitative research methods. Based on the results of observations of storability analysis, on the 1st day the beef and bran randang were in good condition in terms of shape, aroma, taste, texture and color using curly chilies and round red chilies. On the 3rd day, beef and bran randang did not change in the two types of chili used. On the 6th day there was a change in shape, aroma, texture, color and taste which could not be tasted due to overgrown mushrooms which were found in the two types of chili used. As for the level of preference using quantitative research methods. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was no significant difference between the use of curly red chilies and round red chilies. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was a significant difference between the use of curly red chilies and round red chilies
The Influence Of Knowledge Of Hygiene And Sanitation On The Selection Of Student Snacks Hidayaturrahmi, Hidayaturrahmi; Yulastri, Asmar; Fridayati, Lucy; Mustika, Sari
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.v4i2.10987

Abstract

The background of this research is that students in choosing snacks are more likely to choose snacks in terms of taste, appearance, shape and aroma without paying attention to hygiene and the chemicals contained in a snack. The purpose of this study was to describe the knowledge of culinary concentration students on food hygiene and sanitation, to analyze the selection of snacks for students with a culinary concentration concentration, and to analyze the influence of hygiene and sanitation knowledge on the selection of snacks for students of culinary management concentration at Padang State University. This type of research is quantitative. The sample for this research was culinary students of 2018 and 2019. The research data analysis technique was descriptive analysis, simple linear regression test, coefficient of determination test and t test. The results obtained were that students' knowledge of culinary concentration on hygiene and sanitation was in the good category as evidenced by a TCR value of 86%, Selection of student snack food patterns with a concentration of culinary arts was quite good as evidenced by a TCR value of 69%, and Knowledge of hygiene and Sanitation has a positive effect on the selection of snacks for students of culinary concentration at Padang State University as evidenced by the significance value in the simple linear regression test of 0.000 <0.05 and through the comparison of t count and t table in the t test, where the t count value is 6.126 > t table which is equal to 1.99834.
The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang Adlim, Rino Fitra; Elida, Elida; Fridayati, Lucy; Zulfikar, Dikki
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.v5i1.12910

Abstract

This research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable.
Co-Authors Adlim, Rino Fitra Adriani, Cici Al Rafni Alda, Fahmia Anak Agung Istri Sri Wiadnyani Anggita Rizky Yuliandri Anggraini, Ezi Anni Faridah Annisa Afantia Annisa Faradilla Suci Antoni, Pramita Aprila, Elsi Arsyad Athari Asmar Yulastri Ayu Angrayny Azzahra, Tassania Ridho A’yuni, Qurrata baidar baidar Cici Andriani Darmadi, Nadia Mastura Dikki Zulfikar Edlin, Dhelsa Arindi Elida Elida Elida Elida Elida Elida elida elida Ezi Anggraini Fadillah, Mayang Fahmi, Fithrah Iqlimia Febian Vebyola Fitra, Yelniza Gusnita, Wiwik Halima Zaifi Halimahtusakdiah, Halimahtusakdiah Halmawati Halmawati Harmupeka, Apridanti Hidayaturrahmi, Hidayaturrahmi Indrayeni, Wiwik Islami Arza, Audina El Istiqomah, Tia JR, Mutiara Juliana Siregar Kasmita Kasmita Kasmita Kasmita Kurnia, Rahmi Lestari, Ninda Tiara Lindra, Maifo Mudhiah, Putri Khansa Muharramah, Riva Muslim Muslim Mustika, Sari Nanda, Iffarial Nopendra, Wilda Dwi Novrita, Sri Zulfia Nurhasanah Nurhasanah Puspaneli Puspaneli Putra, Rido Putri Yulianda Walmi Putri, Mia Anggelina Rabiatul Adawiyah Rahmadhani, Suci Rahmi Holinesti Riva Septia Ningsih RR. Ella Evrita Hestiandari Sahputra, Edo Saputra, Wisnu Edi Saputri, Marisa Ayu Sari Mustika sastika, Nadhiya Selviani, Rahma Siregar, Juliana Suci Suci, Suci Syahada, Rifa Tama, Yuvran Tanpili, Harum Caisar Ulya, Wafiqah Velina Irawan Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Yelfi, Reno Yolanda Intansari Yuliana Yuliana Yusmerita Yusmerita Zulfikar, Diki