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All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Ahmi, Hanif Naufal
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Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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The Relationship Between The Implementation of the Double Track Culinary Program and The Entrepreneurial Interest of High School Students in East Java Damayanti, Safira; Nurlaela, Luthfiyah; Rizkiyah, Nurul Farikhatir; Ahmi, Hanif Naufal
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.v6i3.27032

Abstract

This research is against by the importance of the double track program initiated by the East Java Provincial Government as an effort to provide vocational skills for high school students, particularly in culinary arts, to provide them with competencies after graduation. The purpose of this research is to discuss the relationship between the implementation of the culinary double track program and students entrepreneurial interest in East Java. A quantitative method with a correlational design was practised. The study was conducted at four high schools implementing the double track program, involving 11th and 12th grade students enrolled in the culinary program. Data were collected using a Likert-scale questionnaire that had been tested for validity and reliability. The research instrument consisted of two variables: the implementation of the culinary double track program (X) and entrepreneurial interest (Y). Data analysis was conducted using the Pearson Product Moment correlation test, yielding a correlation coefficient of 0.734 with a significance level of p < 0.001. The results indicate a positive and significant relationship between the implementation of the culinary double track program and students entrepreneurial interest.
The Effect of Modification Methods on Physicochemical and Sensory Quality of Purple Corn Flour Tartilla, Fahniati Sofi; Nurfatimah, Ratna Palupi; Astuti, Nugrahani; Ahmi, Hanif Naufal
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.v6i3.27049

Abstract

Purple corn flour (Zea mays L.) is a local food ingredient rich in anthocyanins with potential as a functional commodity. However, its basic qualities such as moisture content and color stability are strongly influenced by modification methods. This study aimed to evaluate the effects of pregelatinization, fermentation using Lactobacillus casei, and their combination on the physicochemical (moisture content and color parameters L*, a*, b*) and sensory qualities of purple sticky corn flour. All treatments were analyzed through hedonic testing with 30 semi-trained panelists and laboratory evaluation. Data were statistically analyzed using ANOVA followed by Duncan’s test at a 5% significance level. The results showed that among all treatments, pregelatinization produced the lowest moisture content (9.88%) compared to the control (11.05%) and improved color intensity (lower L* and b* values, higher a* value). Fermentation alone tended to reduce aroma acceptance, while the combination treatment provided intermediate results. Sensory evaluation confirmed that pregelatinization was the most preferred method, maintaining neutral aroma and enhancing visual appeal. These findings highlight pregelatinization as the most effective modification technique, providing purple corn flour with better stability, storage quality, and visual attributes, thus supporting its potential as a raw material for value-added functional food products.
Co-Authors Damayanti, Safira Luthfiyah Nurlaela Nugrahani Astuti Nurfatimah, Ratna Palupi Rizkiyah, Nurul Farikhatir Tartilla, Fahniati Sofi