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All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Diwyacitta Antya Putri
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School Anistian Nur Azizah; Febriani Lukitasari; Luthfiyah Nurlaela; Diwyacitta Antya Putri
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.v7i1.27072

Abstract

The use of learning media will help educators in delivering learning materials so that they can be well understood by students. However, in culinary learning, especially in the material of plant-based food cuts, the learning media used is still dominated by conventional learning methods such as lectures. The media cannot be used to visualize the shape and technique of the pieces in the material, this causes students to tend to be passive and less interested in understanding the material presented. Thus, innovative and interactive learning media is needed to improve students' understanding. Augmented Reality (AR) was chosen as a solution because it is able to display real visuals in 3D so as to help students understand the material visually and realistically. This research aims to develop flashcard learning media with Augmented Reality (AR) on plant-based food ingredient materials, to determine the feasibility of the material and the feasibility of the media for the learning media that has been developed. The type of research and research model used is ADDIE, but the research is limited to the development stage. The subjects of this study are class X students totaling 34 students, while the object of this study is flashcard learning media with augmented reality (AR). The instruments used in this study include validation sheets of material experts and media experts on the media used. The results of this study were concluded that flashcard media with AR is in the form of printed products that include material cut from plant-based foodstuffs, the results of the material validation show a feasibility value of 91% which is included in the very feasible category. Media validation obtained an average score of 97% with a very decent category.
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School Elok Fajriah; Lucia Tri Pangesthi; Luthfiyah Nurlaela; Diwyacitta Antya Putri
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.v7i1.27174

Abstract

The availability of assessment instruments that measure Higher Order Thinking Skills in basic food processing techniques is still limited. Therefore, an appropriate instrument is needed to evaluate students’ higher-order thinking abilities. This study aimed to develop and examine the quality of a HOTS-oriented test instrument on basic food processing techniques. The research employed a Research and Development (R&D) method using the 4D model (define, design, develop, and disseminate). The test was implemented through Wayground, an online interactive learning platform used to create and administer digital quizzes and assessments. The research subjects consisted of 59 students. Data analysis included item validity using Product Moment correlation, reliability using Cronbach’s Alpha, as well as analysis of item difficulty, discrimination index, distractor effectiveness, and completion time. The results indicated that 28 out of 55 items (50.9%) were valid. The reliability coefficient reached 0.81, categorized as very high. The difficulty level was dominated by moderate items (57%), followed by easy (39.5%) and difficult items (3.5%). The discrimination index showed fair (32%), good (43%), and very good (25%) categories. Distractor effectiveness was mostly in the good (57%) and very good (25%) categories. The fastest average completion time was 22 seconds, while the longest was 1 minute and 17 seconds. These results indicate that the instrument is feasible for measuring students’ higher-order thinking skills in basic food processing techniques.
Impact of Corn Flour Substitution on the Hedonic Quality of Mocaf Tartlet Shells Dearni Br Sipayung; Diwyacitta Antya Putri; Mauren Gita Miranti; Raida Amelia Ifadah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27256

Abstract

The purpose of this study was to examine the impact of corn flour substitution on the sensory characteristics of mocaf-based tartlet skin, while determining the most optimal formulation. Variations of corn flour substitution consisting of four levels (10%, 20%, 30%, and 40%) to mocaf flour were tested using a completely randomized experimental design. The hedonic quality test involved 30 semi-trained panelists who assessed four sensory attributes including color, aroma, taste, and texture using a rating scale of 1 to 4. Data were analyzed using the Kruskal-Wallis non-parametric test followed by a post-hoc test using Dunn-Bonferroni with a correction of α' = 0.05/6 = 0.0083. The results showed that corn flour substitution had a significant effect (p < 0.05) on the color (p < 0.001), aroma (p = 0.006), and texture (p = 0.003) of mocaf-based tartlet skin, but had no significant effect on the taste (p = 0.200). The best formulation was found in sample A4 (60% mocaf: 40% corn flour) which produced a characteristic brownish yellow color, dominant corn aroma, and the crispiest texture.
Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion Ulima Putri Nabilah; Mauren Gita Miranti; Hidayatun Musyasyaroh; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27252

Abstract

Sprinkle  chili  sauce  represents  a  contemporary  chili  powder-derived  product  that  has  experienced  growing  consumer interest as a seasoning agent used to intensify the flavor profile of various dry food preparations. The present study was undertaken to examine the hedonic properties of dried kecombrang sprinkle chili sauce, establish the optimal product formulation,  and  characterize  the  selected  formula  across  varying  proportions  of  kecombrang  incorporation.  A quantitative descriptive experimental approach was adopted, encompassing six distinct treatment levels of kecombrang concentration,  specifically  50%,  60%,  70%,  80%,  90%,  and  100%.  Sensory  evaluation  was  carried  out  involving  35 semi-trained  panelists  with  a  culinary  arts  background,  who  assessed  each  product  formulation  against  five  sensory attributes:  color,  aroma,  texture,  taste,  and  overall  acceptability.  Statistical  analysis  was  performed  using  One  Way Analysis  of  Variance  (ANOVA),  subsequently  followed  by  the  Duncan  Multiple  Range  Test  (DMRT)  to  identify significant  differences  among  treatments  and  determine  the  most  preferred  formulation.  Findings  revealed  that variations  in  kecombrang  proportion  exerted  a  statistically  significant  influence  on  the  hedonic  quality  of  the  dried kecombrang  sprinkle  chili  sauce  across  all  evaluated  attributes.  Among  the  six  formulations  tested,  F1  (50% kecombrang)  emerged  as  the  most  favorable  treatment,  exhibiting  a  well-balanced  reddish-brown  appearance,  a characteristic  yet  subtle  kecombrang  aroma,  and  a  dry  texture  with  a  moderately  fine  consistency  that  aligned  most closely with panelist preferences. 
Co-Authors Anistian Nur Azizah Dearni Br Sipayung Elok Fajriah Febriani Lukitasari Hidayatun Musyasyaroh Lucia Tri Pangesthi Luthfiyah Nurlaela Mauren Gita Miranti Raida Amelia Ifadah Ulima Putri Nabilah