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All Journal Jurnal Kesehatan Masyarakat Al Ishlah Jurnal Pendidikan Jurnal Organisasi Dan Manajemen JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Keluarga Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Journal of Scientech Research and Development Jurnal Sains Terapan Pariwisata Jurnal Penelitian Pendidikan Indonesia
Kasmita Kasmita
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Physics Public Health Social Sciences Veterinary Other

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The Influence of Breakfast Habits on the Learning Concentration of Culinary Class Students at SMK Negeri 2 Pariaman Suci Rahmadhani; Kasmita Kasmita; Yuliana Yuliana; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26929

Abstract

The lack of student learning concentration that interferes with learning at SMK Negeri 2 Pariaman is a problem that needs to be overcome. Based on observations, students who do not eat breakfast tend to arrive late, often sleepy, and some even faint due to poor health conditions. Breakfast is the best source of energy for concentration because it contributes 25% of daily energy needs. This study aims to determine the breakfast habits of culinary students, the level of study concentration, and analyze the influence of breakfast habits on students' learning concentration. The research uses a quantitative method with an ex post facto approach. The research population is all students Culinary SMK Negeri 2 Pariaman totaling 126 students using the total population technique. Data were collected through a Likert scale questionnaire and analyzed using descriptive statistics, normality tests, linearity tests, and Pearson Product Moment correlations. The breakfast habits of students with an average of 64.05 are in the medium category, while learning concentration with an average of 70.60 is in the high category. There was a significant positive relationship between breakfast habits and study concentration (r = 0.437; p < 0.05). Breakfast habits contributed 19.1% to student learning concentration. There is a positive and significant influence between breakfast habits on the learning concentration of culinary students at SMK Negeri 2 Pariaman. The better the breakfast habits, the higher the student's level of study concentration.
Sensory Characreristics of Tamarillo Syrup Nadia Hendria Putri; Rahmi Holinesi; Kasmita Kasmita; Sari Mustika
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26887

Abstract

This study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value of this less-preferred fruit. The research was carried out in May 2025 at the Culinary Workshop, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD), consisting of three sugar concentration treatments: 125 grams (X0), 100 grams (X1), and 150 grams (X2), each replicated three times. A sensory evaluation was conducted to assess the quality of the tamarillo syrup. The sensory assessment focused on four parameters: color, aroma, texture, and taste. The evaluation was performed by 30 untrained panelists, all of whom were culinary students at Universitas Negeri Padang. The data obtained were analyzed using ANOVA, followed by Duncan’s Multiple Range Test if significant differences were found. The results showed that sugar concentration had a significant effect on taste, but no significant influence on color, aroma, or texture. The 150-gram sugar treatment (X2) produced the highest overall scores, with deep red color (2.14), fresh tamarillo aroma with cinnamon notes (2.21), and a balanced sweet-sour taste (2.79). It can be concluded that the 150-gram sugar treatment (X2) resulted in the best sensory quality.  
The Quality of Sweet Bread with the Addition of Pumpkin Yelvis Tanti; Kasmita Kasmita; Wiwik Gusnita; Rahmi Holinesti; Titen Darlis Santi
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.v6i1.26863

Abstract

Sweet bread is a popular food product widely favored across various community groups. It is known for its soft texture and sweet taste that delights the palate, making it a preferred choice for breakfast or a snack. This study aims to analyze the quality of sweet bread enriched with pumpkin based on several sensory aspects, including aroma, texture, and taste. The research method employed was experimental. The results showed that the bread quality from treatments I and III, with 100% pumpkin substitution, exhibited good volume expansion, a round and neat shape, and a yellowish-orange color characteristic of pumpkin. The texture was thin and soft, the taste was sweet, and the aroma had a distinct pumpkin fragrance.
Perbedaan Umur Simpan Donat Dengan Substitusi Tepung Jagung Rahmayani Harnesia; Elida; Kasmita; Yolanda Intan Sari
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 6 No. 2 (2026): Ekasakti Jurnal Penelitian dan Pengabdian
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v6i2.1413

Abstract

Penggunaan pangan lokal sebagai substitusi tepung terigu penting untuk mendukung diversifikasi pangan dan mengurangi impor gandum. Tepung jagung merupakan alternatif potensial, namun studi mengenai masa simpan produk donat dengan substitusi ini masih terbatas. Penelitian ini bertujuan menganalisis perbedaan masa simpan donat dengan substitusi tepung jagung sebesar 25% dan 30%. Metode penelitian menggunakan pendekatan kualitatif dengan desain observasional deskriptif. Sampel dipilih secara purposive dan data dikumpulkan melalui observasi sistematis serta dokumentasi terhadap perubahan organoleptik selama enam hari pada suhu ruang dalam wadah kedap udara.Hasil penelitian menunjukkan bahwa kedua formulasi memiliki pola penurunan kualitas yang serupa. Donat mempertahankan kualitas baik hingga hari kedua, mulai menurun pada hari ketiga, dan tidak layak dikonsumsi pada hari keempat yang ditandai dengan aroma asam, perubahan tekstur, pemudaran warna, serta pertumbuhan jamur. Tidak ditemukan perbedaan substansial antara tingkat substitusi 25% dan 30% dalam hal stabilitas penyimpanan. Disimpulkan bahwa donat dengan substitusi tepung jagung 25% dan 30% memiliki masa simpan praktis hingga tiga hari pada suhu ruang. Temuan ini memperluas literatur mengenai stabilitas penyimpanan produk berbasis tepung jagung.
Co-Authors Ambiyar, Ambiyar Amelia Desri Junelti Anni Faridah Anni Faridah Atikhah Riddhola Erdin Charisma Nadya Putri Clara - Nandytha Dian Harini Dikki Zulfikar Dini Faisal Dora Papince Edo Yolanda Elida elida elida Endang Irhartini febrisa yosanti Feri Ferdian Filzah Abdul Hamdani Gina Ilma Rizal Helga Sri Wahyuni Hijriyantomi Suyuthie Humaira Hadi Indah Muthia Ayuni Indria Rahmadani Lise Asnur Lucy Fridayati Mita Permata Sari Muhammad Furqan Nabila Tasrif Nadia Hendria Putri pasaribu pasaribu Putri Yulianda Walmi Rahman Arifin, Ari Syaiful Rahmayani Harnesia Rahmi Holinesi Rahmi Holinesti Ranggi Rahimul Insan Reynaldy Reynaldy Rina Dwiyanti Riva Muharramah Rizki Amelia Sinensis Rizki Fajar Ramadhan Ruhul Fitri Rosel Rosel Santi, Titen Darlis Sari Mustika Silvia Septiani Suci Rahmadhani weis al qarni Wiwik Gusnita Yelvis Tanti Yolanda Intan Sari Youmil Abrian Yuliana Yuliana