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Address: Jurusan Pendidikan Kesejahteraan Keluarga, Prodi Tata Boga Jl. Prof. Dr. Hamka Air Tawar Padang, West Sumatera -Indonesia 25131
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INDONESIA
Jurnal Pendidikan Tata Boga dan Teknologi
Published by Universitas Negeri Padang
ISSN : 26855372     EISSN : 26855380     DOI : 10.24036/jptbt
Core Subject : Science, Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other
Jurnal Pendidikan Tata Boga dan Teknologi is a peer-reviewed, scientific journal published by Universitas Negeri Padang, The journal aims to communicate the vital issues, latest developments, and thinking on the culinary, education, science and technology behind meal planning, preparation, processing, service for a global consuming public, education and technology in all setting. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management, other foodservice ventures, Culinary innovation, Blurring lines between food technology and culinary arts, Issues and trends related to human nutrition, the collaboration between food science and culinary innovation, techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences, management styles, methods and principles and education in all setting.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 434 Documents
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Differences of Belitung Taro Flour (Xanthosoma sagittifolium) Composite on the Production of Barracuda Fish Siomay Syifani Al Widad; Siti Fathonah
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.v7i2.27300

Abstract

Siomay, a traditional snack that generally uses tapioca flour as a binding agent, requires local food-based alternatives for product diversification and nutritional value enhancement. This study analyzed the differences in the use of Belitung taro flour (Xanthosoma sagittifolium) composites on the level of preference (color, aroma, taste, texture, overall), physical parameters (color, texture), and nutritional content (protein, water content) of barracuda fish siomay. This study used a quantitative experimental method with a Completely Randomized Design with four taro flour composite treatments (0%, 25%, 50%, 75%) and two replications, and barracuda fish as the main protein source. Organoleptic assessment involved 40 semi-trained panelists. The hedonic test data obtained were analyzed using the Kruskal-Wallis test and if there were differences, they would be continued with the Mann-Whitney test. The results showed that the use of taro flour in siomay had no significant effect (p>0.05) on color, texture, aroma, taste, and overall assessment. Panelists preferred the siomay containing 25% taro flour, giving it the highest hardness and darkest color among the samples. The color and nutritional content were analyzed using Analysis of Variance (ANOVA), followed by Duncan's test to determine significant differences between the formulas. The protein content ranged from 6.34–7.62% and the moisture content from 55.81–57.28%, meeting the SNI 7756:2013 standard for fish siomay. 
The Effect of Job’s Tears (Coix lacryma-jobi L.) Substitution on the Organoleptic Properties of Mung Bean (Vigna radiata L.) Tempeh Amelinda Nathania Royanto; Febriani Lukitasari; Luthfiyah Nurlaela; 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.v7i2.27304

Abstract

Due to Indonesia's present reliance on imported soybeans, indigenous foods are being promoted as a substitute source material for tempeh. Two native food ingredients that might encourage food variety are mung beans and Job's tears seeds. The purpose of this study is to examine how the hedonic quality and degree of liking of mung bean tempeh are affected when Job's tears seeds are replaced and yeast is added. This kind of study uses a 3x2 multiple factorial design experimental approach, substituting 15%, 20%, and 25% of Job's tears seeds and adding 0,05% and 0,10% yeast. The formulation was examined at Surabaya State University's Food Technology Laboratory in Ketintang. A 4-1 scale questionnaire including color, fragrance, taste, and texture was used to administer hedonic quality and preference level assessments to thirty semi-trained panelists. Two-Way ANOVA with a significance threshold (α) of 0.05 and further Tukey HSD or Games-Howell tests based on the homogeneity test findings were used to statistically evaluate the data. The average preference level score was 2,50-3,47, and the average hedonic quality score was 2,47-3,33. The investigation's findings demonstrated that the substitution of Job's tears seeds had an influence on the hedonic quality of color (<0,001) and texture (0,003), but not on the scent and taste, while the addition of yeast and interaction had no effect on any hedonic quality criterion (p > 0,05). The substitution of Job's Tears seeds had an effect on color (0,025), but the addition of yeast had no effect on any of the preference level's parameters (p > 0,05); the interaction of treatments had an effect on color, aroma, and taste, but the Tukey HSD test showed no significant difference; and it had no effect on texture.
Development Of a Culinary Arts Textbook to Enhance the Competencies of Culinary Education Students Febriani Lukitasari; Sri Handajani; Nugrahani Astuti; Hidayatun Muyasyaroh; Hanif Naufal Ahmi; Raida Amelia Ifadah; Anistian Nur Azizah
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.v7i2.27383

Abstract

One of the most important factors in supporting the effectiveness of learning in higher education, especially in the field of culinary education. To assess its feasibility and effectiveness in improving the competence of students of the S1 Culinary Education Study Program, State University of Surabaya. This research uses the Research and Development (R&D) method with the ADDIE model which includes the stages of analysis, design, development, implementation, and evaluation. The developed products were validated by material experts and media experts, while their effectiveness was tested through pre-test and post-test value analysis using the N-Gain test with a total of 30 students in the control class and 30 students in the experimental class. The results showed that material validation obtained a score of 91% with a very feasible category, while media validation obtained a score of 97% with a very feasible category. The results of the effectiveness test showed that the N-Gain value of the experimental class was 0.780 in the high category, while the control class obtained a value of 0.215 in the low category. These findings show that the Culinary Arts textbooks developed have an excellent level of feasibility and are effective in improving student understanding and competence. Thus, the development of this Culinary Arts textbook can be used as a supporting learning resource and support in improving the learning competence of culinary education students in higher education.
Optimization of Mocaf Red Bean Composite Flour Ratios for Improving the Chemical, Texture, and Sensory Quality of Pie Crust Roro Wasita; Pudji Astuti
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.v7i2.27364

Abstract

This study aimed to determine the effect of mocaf and red bean flour ratios on the chemical characteristics, color, texture, and sensory acceptance of pie crust. This research was conducted using an experimental method with four treatment ratios of mocaf flour and red bean flour, namely F0 100:0, F1 70:30, F2 60:40, and F3 50:50. The observed parameters included hedonic evaluation of color, aroma, texture, taste, and overall acceptance involving 42 panelists, color analysis using a Chroma Meter CR-400, texture analysis using a Texture Analyzer, and chemical analysis consisting of moisture and protein content. Hedonic data were analyzed using the Kruskal–Wallis test and followed by the Mann–Whitney test when significant differences were found. The results showed that F2 obtained the highest sensory scores for color 7.95, aroma 7.95, texture 8.21, taste 7.98, and overall acceptance 8.33. Significant differences were observed in texture and overall acceptance among treatments. Increasing the proportion of red bean flour decreased lightness and yellowness values, while redness increased. The moisture content ranged from 6.84% to 8.51%, with the lowest value found in F2. Protein content increased from 1.56% in F0 to 8.71% in F3. Treatments F1, F2, and F3 met the minimum protein requirement based on SNI 2973:2022, while all treatments still had moisture content above the maximum standard limit. Based on sensory, chemical, color, and texture characteristics, F2 was the most balanced formulation for producing pie crust made from mocaf and red bean flour.

Page 44 of 44 | Total Record : 434

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