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Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Hilza Mussi Faradilla; Cici andriani; Rahmi Holinesti; Sari Mustika; Riski Gusri Utami; Yolanda Intan Sari
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.v6i3.26954

Abstract

The high public demand for healthy and economical fast food encourages innovation in plant-based food products, one of which is tofu nuggets. White tofu and Sumedang tofu as potential raw materials have different physical and chemical characteristics. However, research analyzing their impact on nugget quality is still limited. This study aims to analyze the differences in the quality of nuggets produced from the use of white tofu and Sumedang tofu. This study used a pure experimental method (true experimental) with a completely randomized design (CRD). The treatment consisted of two variables, namely white tofu nuggets (X1) and Sumedang tofu nuggets (X2). Primary data were collected through organoleptic tests conducted by 15 semi-trained panelists to assess the quality of the aspects of shape, color, aroma, texture, and taste. Data analysis was performed using the Independent Sample t-Test. The results showed a significant difference in quality (p<0.05) between the two treatments in terms of volume, inner color, and texture. Nuggets made from Sumedang tofu exhibited superior qualities in terms of denser volume, a more yellowish-white interior, and a softer, chewier texture. Conversely, no significant differences were found in shape, outer skin color, aroma, or flavor. In conclusion, the type of tofu used as the base ingredient significantly influences the volume, inner color, and texture of tofu nuggets. The use of Sumedang tofu resulted in nuggets with several better sensory characteristics than white tofu.
Analysis of service quality and customer satisfaction at the Sky Lounge And Cafe padang state university hotel padang Reynaldy Reynaldy; Kasmita Kasmita; Wiwik Gusnita; Rahmi Holinesti
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.v6i2.26925

Abstract

Sky Lounge and Café at UNP Hotel Padang is a culinary service business unit with a modern concept and exclusive services. Maintaining and improving service quality remains a strategic challenge, as it directly impacts customer satisfaction and loyalty. This study analyzes consumer perceptions of service quality and its effect on satisfaction using a quantitative approach, with 100 respondents selected through accidental sampling. The results show that all service quality dimensions (tangibles, reliability, responsiveness, assurance, empathy) were rated in the "good" category, with scores ranging from 3.0 to 3.4. Among these, tangibles (3.4) and assurance (3.3) were the highest-rated dimensions, while responsiveness (2.8) was identified as the weakest aspect requiring improvement. The study further reveals that service quality has a significant positive effect on customer satisfaction, accounting for 55.1% of its variance. The findings suggest that targeted improvements in responsiveness and empathy are crucial for enhancing overall customer satisfaction and loyalty. This research provides practical recommendations for service enhancement in the hospitality sector, particularly in competitive urban settings.
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.
Effect Of Pumpkin On The Sensory Quality Of Rice Noodles Berliana Putri Nopalyu; Faridah Anni; Rahmi Holinesti; 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.v6i3.26949

Abstract

Pumpkin (Cucurbita moschata) is a locally abundant commodity, yet its utilization remains limited to traditional dishes. Its high content of β-carotene, dietary fiber, and vitamins A and C makes pumpkin a potential functional food ingredient. To increase its added value and consumption, pumpkin was processed into puree and used to replace water in making rice flour noodles. Noodles were selected because of their popularity across Indonesia, while rice flour is naturally gluten-free and therefore safe for people with celiac disease. This study employed a true experimental design using a Completely Randomized Design (CRD) consisting of four treatments (0 mL, 160 mL, 180 mL and 200 mL pumpkin purée) with three replications. Sensory evaluation was conducted by 30 untrained panelists who were students of the Family Welfare Education Study Program, Universitas Negeri Padang. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test if F<sub> > F<sub>. Results showed that the addition of pumpkin purée had a significant effect on noodle colour (bright yellow) and aroma (distinct pumpkin odour), but no significant effect on texture (chewiness) or taste (savouriness). The overall best treatment, based on the highest total hedonic acceptance score, was the noodle prepared with 200 mL (X₃) of pumpkin purée.
Tamarillo (Solanum Betaceum) Application In Food Products Rahmi Holinesti; Yusniwati Yusniwati; Tuty Anggraini; Daimon Syukri
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.v6i2.26865

Abstract

Tamarillo (Solanum betaceum), a fruit native to South America, thrives in the highlands of Indonesia and is rich in bioactive compounds with significant potential for functional food development. This study employs a comprehensive literature review of 108 indexed national and international journals to explore the application of tamarillo in food products. Despite its nutritional benefits—such as high vitamin C, antioxidants, and dietary fiber—tamarillo remains underutilized in culinary applications. Current products incorporating tamarillo include syrup, ice cream, jam, soft candy, jelly, steamed bread, cheese, and yogurt. These products leverage tamarillo’s bioactive properties, such as its antioxidant and anti-inflammatory effects, which contribute to health benefits like improved digestion, immune support, and chronic disease prevention. However, further research is needed to expand its applications and optimize its potential in functional foods
Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract Putri Farisa Zahara; Anni Faridah; Yuliana Yuliana; Rahmi Holinesti
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.v6i2.26859

Abstract

Genjer is a common weed found in agricultural land, especially in areas with sufficient water availability. One way to reduce the presence of genjer is to process it into functional food products, such as genjer leaf extract yogurt, which offers a unique and healthy beverage innovation. The purpose of this study was to analyze the effect of adding genjer leaf extract on the quality of color, aroma, texture, taste and level of preference of yogurt. This type of research is a pure experiment with a Completely Randomized Design (CRD) method involving 4 treatments (0%, 5%, 10%, 15%) and 3 repetitions, with 30 panelists from the Family Welfare Education Study Program Students, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test if Fcount>Ftable. The results of the study stated that the addition of genjer leaf extract as much as 0%, 5%, 10%, 15% to yogurt had a significant effect on the quality of color (green) and taste (sour). Meanwhile, the quality of aroma (distinctive fragrance of genjer) and texture (slightly thick) did not have a significant effect. The best overall results in this study were shown by adding 10% genjer leaf extract (X2).
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 Aryesi Putri, Nadila Aslim, Fauzyah Asmar Yulastri Atifah, Yusni Ayni, Resti Aswatul Azhary, Indry Aztia Rima Annisa Berliana Putri Nopalyu 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 Fadil, Sarah Aliyah Fadillaturahmah, Fadillaturahmah Fahmi, Fithrah Iqlimia Faisal, Dini Faridah Anni 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 hendri, nindya Hilza Mussi Faradilla Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Indriani, Ika Indriany, Della Suci Insani, Ranggi Rahimul Islamy, Fadhla Nur Isnaini Isnaini Janusuri, Fisma Juliana Siregar 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 Mohd Zahari, Mohd Salehuddin 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 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 Purnawan Pontana Putra Putri Farisa Zahara 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 Riski Gusri Utami Risma Rahmatunisa Risma Rahmatunisa Rizkhi, Fiqi Mutiara Rizky Azizah Rosel, Ruhul Fitri Ruaida Ruaida Safitri, Elsa Nur Safitri, Febri Santi, Titen Darlis Santri, Ranny Sari Mustika Sari Mustika Sari, Fauziah Novita Sari, Mimi Komala Sari, Nita Arlan Sari, Revita Putna Sari, Wenggi Sartika 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 Syarief, Wirnelis Syarif, Winerlis Tuty Anggraini ULWAN, NASEH Velina Irawan Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Violita Violita Viozani, Ramadhanti Wahyuni, Sukma Weni Nelmira windi afriyenti Wirnelis Syarief Wirnelis Syarif Wirnwlis Syarif Wiwik Gusnita Wulandari, Yesi Dwi Yelvis Tanti YENI, WIWIK INDRA Yolanda Intan Sari Yorian, Jeni Silvi Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yuliandari, Vebi Yulianti, Siska Yunianti, Badriyah Maulidya Yusnia, Nisa Yusniwati Yusniwati Yusniwati Yusuf, Liswarty Zarli, Savira Nurfadilah Zuhri, Rezmia Zulni, Pelsi Zakia