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All Journal E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Food Technology Jurnal Teknologi Pertanian Andalas Ensiklopedia Education Review Indonesian Journal of Halal Research Pelita Eksakta Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Sains Boga AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Food Engineering Journal of Scientech Research and Development YASIN: Jurnal Pendidikan dan Sosial Budaya Ensiklopedia Research and Community Service Review Jurnal Research Ilmu Pertanian Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Rahmi Holinesti
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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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 Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies Ningrum, Wulan Salwa; Gusnita, Wiwik; Holinesti, Rahmi; 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.v5i2.16540

Abstract

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).
The Quality Of Nastar Produced From The Substitution Of Taro Flour Fitriani, Nurjannah; Holinesti, Rahmi
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 (289.593 KB) | DOI: 10.24036/jptbt.v3i1.292

Abstract

This study aims to analyze the quality of nastar resulting from the substitution of taro flour as much as 15%, 30%, and 45% which includes shape, color, aroma, texture, and taste. This type of research is a true experiment using the Completely Randomized Design (CRD) method and carried out with 4 treatments and 3 repetitions. This research was conducted in August – September 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The object of this research is nastar by replacing wheat flour with taro flour as much as 15%, 30%, and 45% of the quality of nastar. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of taro flour nastar. Data analysis used Analysis of Variance (ANOVA). If there is a significant effect, the Duncan test will be carried out. The results showed that the substitution of taro flour had no significant effect on the quality of the shape, aroma, texture, and taste of taro flour nastar. While a significant effect is on the quality of color and taro itching on taro flour nastar. The result of the best quality test of taro flour nastar is the treatment (X1) with 15% taro flour substitution. For further research, it is recommended to conduct further research on nutritional content or shelf life with the best substitution of taro flour as much as 15% (X1)
Analysis Of Chayote Puree Addition To The Quality Of Spent Layer Hens Dumplings Pilifayo, Helga Ayunda; Holinesti, Rahmi
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.v4i2.1390

Abstract

The research is motivated by the use of spent layerhens which is still lacking compared to broiler chickens, because the meat is tough, so it is not enjoyed by some people. The addition of chayote puree in this research, because chayote contains has 6.7% pectin compound that is useful for thickening the texture of spent layerhens dumplings. This reseacrch aims to analyze the effect of adding chayote puree with a percentage of 0%, 15%, 25%, 35% on the quality of spent layerhens dumplings. This type of research is an experiment, using a completely randomized design (CRD) with 4 treatments and 3 repetitions. The research data was obtained from a questionnaire assessment by 3 expert panelists from the organoleptic test in October - November 2022 at the Padang State University Culinary art workshop then continued with the ANAVA Test and Duncan's Test if Fcount > Ftable. Based on the research, the best neat shape in all treatments with a score of 3.44 (quite neat), the best uniform shape in all treatments with a score of 3.33 (quite uniform), the best yellowish white color in treatment X1 with a score of 3.22 (quite uniform). (yellowish white), the best fragrant scent of dumplings in treatment X3 with a score of 3.33 (quite fragrant), the best chewy texture in treatment X3 with a score of 4.00 (chewy), the best savory taste in treatment X3 with a score of 3.78 (quite tasty), the best chayote flavor was in treatment X3 with a score of 4.00 (tasted chayote). From these results, the more chayote puree is given, the result is a chewy texture and feels chayote. The best quality test results for spent layerhens dumplings with the addition of chayote puree were treatment X3 with the addition of 35% chayote puree.
The Effect Of Adding Isolate Soy Protein And Porang Flour Towards Tilapia Sausage Organoleptic Aslim, Fauzyah; Faridah, Anni; Kasmita, Kasmita; Holinesti, Rahmi
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.v4i2.10979

Abstract

This research was motivated by the use of fish as the main ingredient in making sausages which are still rarely found. Tilapia is one of the leading sources of animal protein in fisheries in Indonesia because of its easy cultivation. The addition of soy protein isolate and porang flour in this study is as a binder and sausage filler.  The purpose of this research was to analyze the organoleptic properties of tilapia sausage with the addition of soy protein isolate and porang flour. This study used a Complete Randomized Design method (RAL) with 4 treatments and 3 repeats. The research data was obtained from organoleptic tests by 5 limited panelists in May 2023 at the Culinary Workshop of Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on texture. While shape, color, odor and taste did not show a significant effect. Overall, the best results of this study were found in X2 treatment with the addition of soy protein isolate and porang flour 1: 1.
The Effect Of Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production Fikkra, Kaffaka Likka; Holinesti, Rahmi
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.v5i1.12919

Abstract

Mochi is a traditional Japanese food made from glutinous rice flour with a sweet taste and a distinctive soft texture that turns chewy when eaten. Mochi is typically round in shape, filled with peanut paste, and coated with roasted cornstarch. In Indonesia, mochi has various variations, one of which involves modifying the mochi's outer layer by adding food coloring to the dough. As time progresses, people have become more aware of the negative effects of synthetic ingredients, leading consumers to shift towards using natural food colorings. Butterfly pea flowers are one alternative source of natural food coloring. These flowers contain anthocyanin compounds that can produce a blue color. The use of butterfly pea flowers does not affect the taste of food products since it only contains anthocyanins. The purpose of this study is to analyze the quality of mochi with the addition of butterfly pea flower extract. The research method employed is a pure experiment, using a Completely Randomized Design (CRD) with three repetitions. Data was collected by surveying a limited group of panelists, who are Family Welfare Science lecturers with a concentration in Culinary Arts at the Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data was analyzed using Analysis of Variance (ANOVA), and if F-value > F-table, then the Duncan test was conducted. The research results indicate a significant effect on color quality. However, the shape (neat and uniform), aroma, texture, and taste did not show a significant effect. The highest overall scores were as follows: neat shape 3.11 (X1), uniform shape 3.11 (X1), blue color 3.44 (X1), pleasant aroma 3.33 (X0), chewy texture 3.67 (X1), and sweet taste 3.33 (X1). The best result in this study was treatment (X1) with a 50% substitution of butterfly pea flower extract. 
The Quality Of Steamed Brownies Produced From The Substitution Of Sago Flour Gusnita, Elmia; Holinesti, Rahmi
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.v3i2.334

Abstract

This study aims to analyze the effect of 0%, 15%, 30%, and 45% substitution of sago flour on the quality of the shape, color, aroma, texture and taste of the steamed brownies produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained from 5 expert panelists by filling out the organoleptic test format. Analysis of the data used is ANOVA, if there is a significant effect, continue with Duncan's test. The results showed that there was an effect on the quality of volume, texture (soft), and texture (fine pores) and there was no effect on the quality of the shape, color, aroma, texture (moist), and taste of the steamed brownies produced. The results of the best steamed brownies in the X2 treatment were in the sweet category, tasted brown, and dark brown in color. It is suggested to the next researcher to process steamed brownies using a substitution of 30% of the amount of wheat flour used.  
The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour Oktania, Sherly; Holinesti, Rahmi
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 (248.701 KB) | DOI: 10.24036/jptbt.v3i1.285

Abstract

This research is motivated by the lack of utilization of rejected chickens, especially in West Sumatra. Dismissed chickens are laying hens that are no longer productive for laying eggs, the meat of rejected chickens has a relatively hard and tough meat texture due to the old age of the chickens, which is around 72 to 80 weeks. The purpose of this study was to analyze the quality of rejected chicken rendang boleces with tapioca flour and mocaf flour as a binder in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results showed that there was a significant effect on the taste quality of rejected chicken boleces, while the quality of shape, color, aroma and texture did not show any significant difference in the use of tapioca flour and mocaf flour as a binder. From this statement, it can be concluded that the indicators of the quality of the shape, color, aroma and texture of Ho are accepted because t count, < t table. While the taste quality Ho is rejected because t count > t table. The best research results are found in the use of mocaf flour on quality of shape, color, aroma, and texture, while for the taste quality the best research are produced by tapioca flour. 
The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles Anwar, Noviana; Holinesti, Rahmi; Mustika, Sari
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.v5i1.12927

Abstract

Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. 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 this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.
The Quality of Wingko Babat from Green Bean Flour Prananta, Alvina Restu; Holinesti, Rahmi
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.v3i2.306

Abstract

Wingko is an intermadiate morsture food or snack made from glutinous rice flour mixed with grated half young coconut then added sugar. The main ingredient in making wingkobabat is glutinous rice flour. Wingko tripe variations can be done by diversifying with local agricultural products, namely mung bean flour. The nutritional content of mung bean flour is not inferior to glutinous rice flour. This study discusses the analysis of the quality (shape, color, aroma, texture and taste) of wingko tripe with mung bean flour as much as 10%, 20%, and 30%. This type of research is a pure experiment with a completely randomized design method (CRD) with three treatments and three repetitions. The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of greenbean flour wingko babat. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that the substitution of mung bean flour had an effect on the quality of color, texture, taste and had no effect on the shape and aroma of wingko tripe with mung bean flour. The results of the quality test of wingko tripe with mung bean flour are the best in treatment (X1) with 10% mung bean flour substitution.
Co-Authors Achyar, Afifatul ADAWIYAH, RABIYATUN Adriani, Cici Adrina, Yetti Agustianingsih, Vira Ahadul Putra Akhyar, Febriyana Andini, Resti Andriyani, Lusi Anggraini, Dessy Anggraini, Ezi ANGGRAINI, MELISA Anggraini, Rinella Anni Faridah Anni Faridah Anni, Faridah Annisa Munawarah Anwar, Noviana Aprillia, Eka Ardilla, Tri Aslim, Fauzyah Asmar Yulastri Atifah, Yusni Ayni, Resti Aswatul Azhary, Indry Aztia Rima Annisa Cici Andriani Daimon Syukri Delima, Sisilha Dezi Handayani DIAN LESTARI Dikki Zulfikar Dina Sukma Dinda, Viola Karina Dini Faisal Dwi Hilda Putri Dzikrillah, Athiffa Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Erik Kurniawan, Erik Ezi Anggraini Fadillaturahmah, Fadillaturahmah Fahmi, Fithrah Iqlimia Faisal, Dini Faradilla, Hilza Mussi Farqidah, Anni Fatria, Sevly Riri Febri Ananda Fikkra, Kaffaka Likka Firdaus Firdaus Fitri Yasih Fitri, Annisa Eka Fitri, Ilsa Fitriadi Fitriadi Fitriani, Nurjannah Fronica, Imelda Gusnita, Elmia Gusnita, Wiwik Gusri, Serina Gustina, Lia Harahap, Nurhasanah Hazzarah, Fanessha Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Indriani, Ika Indriany, Della Suci Insan, Ranggi Rahimul Insani, Ranggi Rahimul Islamy, Fadhla Nur Isnaini Isnaini Janusuri, Fisma Juliana Siregar Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Kholizah, Winda Kimara, Yolla Fiscilia Kurnia, Nina Laela Jatmiko, Fadhilah Rizki Lailasari, Noviana Lestari, Ninda Tiara Liana, Rozi Ayu Linda Advinda Lindra, Maifo Lise Asnur Lucy Fridayati Luthfia Sari Martines, Silvia Mauly Izzati Nabila Mega Wahyuni Meliyanti, Nur Anggi Melly, Melly Melpita, Monica Rivany Mentari, Berhias Meri Rahmadani Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Moralita Chatri Muharani, Arfiona Mukhlis Mukhlis Mustika, AnniSari Mustika, Sari mutiara, Dahlia Nabilah, Rezi Najmi, Annisa Nani Lestari Nathania, Dinda Olyvia Ningrum, Wulan Salwa Ningsih, Tuti Ayu Nopalyu, Berliana Putri Nur Izzati, Ira Putri Nur’asila, Nur’asila Nurhayani Nurhayani NURUL AZIZAH Octaliandra, Selly Oktania, Sherly Oktariani, Elza Oktavia, Putri Darma pasaribu pasaribu Pasaribu, Pasaribu Pertiwi, Rahmi Pilifayo, Helga Ayunda Prananta, Alvina Restu Pratama Putra, Wahyu Pulungan, Dzaky Hilmy Pupe Selvia Deni Putri, Eneke Suwandi Putri, Farhani Amini Putri, Irma Leilani Eka Putri, Yolanda Qisthi, Puti Mizani Rahma, Azizah Septia Rahmi, Zulfiandra Ramadani, Desi Ramadhan Amra, Gilang Ramadhan, Anugerah Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Ranggi Rahimul Insan Rangkuti, Nurhamidah Reynaldy, Reynaldy Risandi, Lara Riski Gusri Utami Rizkhi, Fiqi Mutiara Rizky Azizah Ruaida Ruaida Safitri, Elsa Nur Safitri, Febri Santi, Titen Darlis Santri, Ranny Sari Mustika Sari, Fauziah Novita Sari, Mimi Komala Sari, Nita Arlan Sari, Revita Putna Sari, Wenggi Sartika Sari, Yolanda Intan Sartika, Ikramina Selviani, Rahma Shafira, Ersa Siregar, Juliana Sirtin, Pramita Siska Komala Sari Siti Rahayu sri puji astuti Sukiyaki, Lamtiur Ester Susanti, Hafifah Mardiah Syajida, Jihan Syarif, Winerlis Tanti, Yelvis - Tuty Anggraini Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Violita Violita Viozani, Ramadhanti Wahyuni, Sukma windi afriyenti Wirnelis Syarief Wirnelis Syarif Wirnwlis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YENI, WIWIK INDRA Yorian, Jeni Silvi Yuliana Yuliana Yuliana Yuliana Yuliandari, Vebi Yulianti, Siska Yunianti, Badriyah Maulidya Yusniwati Yusniwati Yusniwati Yusuf, Liswarty Zahara, Putri Farisa Zarli, Savira Nurfadilah Zuhri, Rezmia Zulni, Pelsi Zakia