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Yolanda Intan Sari
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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The Relationship Between Students’ Creativity and Learning Outcomes in Fusion Food Learning at SMKS Aisyiyah Duri Nur Rahmah Jamil; Wiwik Gusnita; Cici Andriani; Yolanda Intan Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27146

Abstract

This study aims to analyze the relationship between students’ creativity and learning outcomes in fusion food learning in class XII of SMKS Aisyiyah Duri. The research method uses a correlational approach. The research sample consisted of 17 students with an r-table value of 0,482, using a saturated sampling technique, where all members of the population were taken as sample. Data was measured using a five-point Likert scale questionnaire and analyzed using normality test (Shapiro-Wilk), linearity tests, Pearson product-moment correlation, and t-tests. The results showed that students’ creativity perception was in the medium to high category, while the learning outcomes of fusion food learning outcomes were in the medium category. The t-test showed a significance value of 0,003 < 0,05, which indicates that there is a relationship between student creativity and learning outcomes. The value of the correlation coefficient r is -0,674 and the value of sig. 0,002 which indicates a strong and significant linear relationship between student creativity and learning outcomes with the direction of negative relationships. It shows that the higher the student’s creativity, the lower the learning outcomes scores tend to be, and vice versa. Therefore, it is necessary to consider teaching strategies and assessments that balance the creative process and competence achievement.
Contribution of Vocational Pedagogy Courses on Students’ Readiness for Teaching Internship Charisma Putrenesia Saif; Wiwik Gusnita; Elida Elida; Yolanda Intan Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26985

Abstract

This study aims to analyze the influence of the Pedagogical Vocational Course on students’ readiness to carry out the Educational Field Practice (PLK) among students of the Family Welfare Education Study Program, Universitas Negeri Padang, class of 2023. The background of this research is the low level of student readiness to face PLK, which is presumed to be related to the effectiveness of learning in the Pedagogical Vocational Course as an essential provision for preparing prospective professional teachers. This study employed a descriptive quantitative method with a correlational approach. The population consisted of 152 students, with a sample of 110 respondents determined using the Slovin formula. Data were collected using a four-point Likert scale questionnaire that had been tested for validity and reliability, and analyzed through simple linear regression and t-test. The results showed that students’ perceptions of the Pedagogical Vocational Course were in the medium to high category, while their readiness to carry out PLK was in the fairly good category. Based on the t-test, the significance value of 0.000 < 0.05 indicated a positive and significant influence of the Pedagogical Vocational Course on students’ readiness for PLK. The coefficient of determination (R²) value of 0.390 revealed that the Pedagogical Vocational Course contributed 39% to students’ readiness, while the remaining 61% was influenced by other factors outside this study.  
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.
Implementation Of Project-Based Learning To Improve Learning Outcomes Of Creative And Entrepreneurial Projects In Culinary Students At SMKN 2 Bukittinggi Rohmat Aidil Ferdi; Wiwik Gusnita; Elida Elida; Yolanda Intan Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26987

Abstract

Education is a crucial process in developing human resources that are high-quality, adaptive, and competitive. However, conventional learning methods often result in low student learning outcomes. This study aims to examine the effect of the Project-Based Learning (PjBL) model on learning outcomes in the Creative and Entrepreneurship Projects (PKK) subject for XI Culinary students at SMK Negeri 2 Bukittinggi. This research employed a quantitative approach using a quasi-experimental method with a Non-Equivalent Control Group Design involving an experimental class and a control class. The research instruments consisted of pretest and posttest assessments as well as a student response questionnaire. Data were analyzed using normality and homogeneity tests and an independent sample t-test with a significance level of 0.05. The results showed that the average posttest score of the experimental class was higher than that of the control class, with a significance value of Sig. 2-tailed = 0.00 ≤ 0.05. This indicates a significant effect of applying the PjBL model on PKK learning outcomes. Moreover, students’ responses to project-based learning were positive, with 86% strongly agreeing. Therefore, the Project-Based Learning model is effective in improving learning outcomes while providing an active, collaborative, and meaningful learning experience. 
Co-Authors Charisma Putrenesia Saif Cici Andriani elida elida Hilza Mussi Faradilla Nur Rahmah Jamil Rahmi Holinesti Riski Gusri Utami Rohmat Aidil Ferdi Sari Mustika Wiwik Gusnita