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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 365 Documents
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Analysis Of Differences In The Quality Of Beef Rendang Using Roasted Coconut (Ambu-Ambu) And Not Using Roasted Coconut (Ambu-Ambu) Maryetta, Mila; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.304

Abstract

This research is motivated by the differences in randang in each region, ranging from the materials to be used, as well as the processing techniques used in making the rendang. Based on some published literature related to rendang research, there are differences in the additional ingredients for meat rendang, where there are areas that use roasted coconut (ambu-ambu), and some do not use roasted coconut (ambu-ambu) in the processing of meat rendang. The one that uses roasted (ambu-ambu) as an additional ingredient is found in Nagari Ujung Gading, Lembah Melintang District, West Pasaman Regency. The purpose of this study was to analyze the differences in the quality of meat rendang using roasted coconut (ambu-ambu) and not using roasted coconut (ambu-ambu), including, shape, color, aroma, texture and taste of meat rendang.The type of research conducted is quantitative research with experimental methods and completely randomized design (CRD). Data were obtained from 5 expert panelists, using the organoleptic test format, then the data were analyzed by t-test.The results of this study indicate that the highest value is found in meat rendang using roasted coconut (ambu-ambu) where the quality of the shape of the meat (2.8), the color of the meat (3.4), the color of the spices (3.4), the aroma of the randang ( 3,07), meat texture (3,47), seasoning texture (2,8), randang meat taste (3,47,) and randang seasoning flavor (3,27). Based on the hypothesis test that has been obtained, it shows that there is no significant difference in the quality of the meat shape, meat color, seasoning color, randang aroma, meat texture, seasoning texture, and randang meat taste which indicates Ho is accepted and Ha is rejected but there are significant differences in the quality of the taste of the meat rendang seasoning using roasted coconut (ambu-ambu) which indicates Ha is accepted and Ho is rejected.
The Effect Of Jicama Flour Substitution On The Quality Of Cupcake Putri, Suci Fortuna; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.476

Abstract

This research is motivated by the use of local food ingredients, namely jicama which is still lacking. Jicama is used as flour to be varied into cupcakes. The purpose of the study was to analyze the effect of 0%, 25%, 50% and 75% substitution of jicama flour on the quality of cupcakes in terms of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment with a completely randomized design method (CRD) and three repetitions. Sources of data in this study were obtained from 3 expert panelists, namely lecturers from the Department of Family Welfare, Concentration of Catering Education, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data is in the form of a questionnaire containing questions about the quality of the cupcakes. The data were analyzed using ANOVA, if Fcount≥Ftable then continued with Duncan's Test. The results showed that there was a significant effect of substitution of jicama flour between 0%, 25%, 50% and 75% on the quality of the cupcake, namely the quality of the golden yellow color, the aroma of the jicama-flavored cupcake, the overall sweetness and the taste of jicama. The quality of expanding volume, shape (neat, uniform and tubular), fragrant aroma and soft texture have no effect on the quality of the cupcake. The result of the best quality test of jicama flour cupcake is in X1 treatment with 25% jicama flour substitution. 
Relationship Of Learning Outcomes Research Methodology With The Readiness Of Students To Compose A Skripsi In The Department Of IKK UNP Putri, Rizky Ellyana; Yulastri, Asmar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.189

Abstract

The purpose of the research is ti describe the learning outcomes of research methodology courses, students readiness to composes skripsi, and the relationship between study results in research methodology courses and students readiness to write skripsi. The research method uses descriptive quantitative research with a correlational approach. The research population was 110 people and a sample of 52 people from students of the IKK UNP Department using proportional random sampling technique. The date sources in the study were taken by students who had completed the research methodology course and were taking skripsi courses for the 2015 and 2016 bathces. The data collection techniques un the study were carried out, by distributing research questionnaires using a Likert scale and having tested its validity and reliability. The data analysis technique used in this study was Microsoft Office Excel and SPSS version 21.00. The results in the study show that all of the learning outcomes of the research methodology courses are in the good group, the readiness of students to compose the skripsi as a whole is in the very high group, and there is a positive and significant relationship between the two. Based on the results of the study, it can be concluded that the learning outcomes of the research methodology courses affect the level student readiness to compose a skripsi. 
The Effect Of Potato Flour Substitution On The Quality Of Snow's Cookies Ghifari, Muhammad Al; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.468

Abstract

This research is motivated by the lack of utilization of local food ingredients, especially potato starch in food processing. The main ingredient in making Snow White cookies is wheat flour which is still imported. This study aims to analyze the quality (shape, color, aroma, texture and taste) of snow white cookies substituted with potato flour as much as 25%, 50% and 75%. This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of the potato flour snow princess cookies. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that potato flour substitution had an effect on color quality, while for the quality of shape, aroma, texture and taste there was no significant effect. The results of the test for the quality of the snow princess cookies were the best potato flour in the X1 treatment with 25% potato flour substitution.
A Study About The Meaning Of Traditional Food Services In Baralek Events At The Bride's Residence Zahira, Viona; Yelfi, Reno
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.501

Abstract

This study aims to describe the process of implementing the baralek event in Nagari Muaro, Sijunjung Regency, the food served during the baralek event, the tools used in serving food and the meaning contained in the presentation of food during the baralek event in Nagari Muaro, Sijunjung Regency. The research method used in this study is a qualitative research method with a descriptive approach, namely research that reveals the object of research thoroughly, broadly and deeply. This research was conducted in Nagari Muaro from August to September, the data obtained from the wali nagari, niniak mamak, bundo kanduang, the head of KAN and the community. This research data obtained through interviews, observations and observations as well as documentation. The results of the research on a series of baralek events in Nagari Muaro Kab.Sijunjung, the food served, the tools used and the meaning of the food served. The series of events carried out at the Baralek event in Nagari Muaro, Sijunjung Regency, which consisted of: Ambun Selusur, Asking Mamak's Permission, Monti Jo Siriah Gadang, Pamboli Meal, Alek Bagurau Sumando, Bainai Night, Manjamu Mamak, Mahanda Kokek, Marriage Contract, Bakawan Night. The food served in the baralek event is banana fried kotan, kokek, and goat curry rice. The tools used in serving food at the baralek event are piriang dinner, piriang samba, cambuang, galeh, teapot and tamala. The meaning of the food served is kokek and fried sticky rice which have a close meaning between 4 jini and their parents, while the goat curry rice has the meaning of alek jo niniak mamak. 
The Effect Of Banana Skin Flour Substitution On The Quality Of The Cupcake Kimara, Yolla Fiscilia; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.315

Abstract

This study aims to analyze the quality of cupcakes from banana peel flour as much as 15%, 30%, and 45%. This research was conducted at the culinary arts workshop majoring in family welfare science in August 2021. This type of research was experimental using a Completely Randomized Design (CRD) consisting of 3 treatments and 3 repetitions. Data analysis was obtained from Organoleptic Test involving 5 expert panelists. The data obtained were then analyzed using the ANOVA method, if there was a significant effect, it would be continued with Duncan's test. The results showed that banana peel flour substitution affected blackish brown color, banana aroma, and sweet taste. Which does not affect shape and texture. Based on the results of the research, the best shape quality (symmetrical round) cupcake was with X3 treatment with a score of 3.53, the best shape quality (neat) cupcake with X3 treatment with a score of 3.53, the best color quality (dark brown) cupcake with X3 treatment with a score of 3.80, the best aroma quality (banana) cupcake with X3 treatment with a score of 3.47, the best texture (soft) quality cupcake with X1 treatment with a score of 3.47, the best taste (sweet) cupcake with X1 treatment with a score of 3, 60, very suitable for consumption. So for further research, it is recommended that the use of banana peel flour should be as much as 45%, namely by treatment (X3). 
The Effect Of Substitute Of Kangkung Extract On The Quality Of Wet Noodles Oktaviani, Rima; Faridah, Anni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.482

Abstract

The background of this research is that the water spinach extract used in food processing is not optimal, while the water spinach extract can be an alternative for additional ingredients in the manufacture of wet noodles. This study aims to analyze the effect of substitution of the addition of kale extract with treatments of 0%, 15%, 30%, 45%. On the quality of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. It was repeated three times with 5 semi-trained panelists, which was held at the Workshop on Catering at the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of wet noodles. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different, it was continued with Duncan's test. The results showed that there was a significant effect on the quality of color, aroma and taste. While the neat shape and slightly chewy texture have no significant difference. It can be concluded that the best percentage is found without the addition of kale extract on the quality of wet noodles.
The Influence Of Mixed Beverage Product Quality On Customer Satisfaction At D'lounge Aston Makassar Hotel Baskoro, Dimas Aryo; Anggoro, Damas Aryo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.502

Abstract

D'lounge is a public bar that has a concept in the form of a bar and restaurant. This study used a simple random sampling method with a sample of 92 respondents. Data analysis used descriptive statistical methods, validity test, reliability test, normality test, heteskedastisity test, coefficient of determination test (R2) and hypothesis test. The research was conducted in January 2022 - June 2022. Based on the results of the data above the results of the normality test with Kolmogorov – Smirnov produce an Asymp value. Sig. a sig of 0.062 which is greater than 0.05 so it can be concluded that the research data is normally distributed. it is known that the significance value of the Product Quality variable (X) is 0.916. It can be seen that the significance value is greater than 0.05 (0.916 > 0.05). It can be concluded from the processing of the heteroscedasticity test above that heteroscedasticity does not occur while it is known that the calculated F value = 1,685 with a significance level of 0.000 <0.05, so the regression model can be used to predict the participation variable or in other words there is an influence of the Quality variable (X) on the variable Consumer Satisfaction (Y). The results of the F test in table 4.36 obtained Fcount of 66.155 > Ftable 3.949 with a sig value of 0.000 <0.05, so that Ha is accepted, meaning that there is a simultaneous effect of the quality of beverage products on consumer satisfaction which is significant and the regression model can be used. Significance value 0.000 <0.05. So it can be concluded that Ha is accepted, namely the influence of Mixed Drink Product Quality on consumer satisfaction and H0 is rejected. So that the lowest Mean value is 3.58% on the indicator of diversity of mixed drink variants so that D'lounge management is expected to add variants or types of mixed drink menus to attract buyers so as to create consumer satisfaction.
Product Quality Analysis Of Bogor Lapis Cake Saleha, Saleha; Utami, Nisa Rahmaniyah; Ramadan, Dimas Putra
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.496

Abstract

The background of this writing in the culinary world is that there are many forms and kinds of various kinds of food from small to large and from cheap to expensive. For daily needs, there are many activities that are carried out by everyone. The foods available in the market today are indeed quite diverse, in terms of taste, texture, and of course at different prices. The price offered is usually too expensive, and also the benefits contained in it are not accompanied by quality. This research method aims to determine the quality of the product in terms of color, aroma, texture and taste. The method used in this research is descriptive method, with the results saying that the quality of cakes in Lapis Bogor is quite good. Collecting data used in this study using a questionnaire distributed to 100 respondents who are consumers of Lapis Bogor. Based on research on the quality of cakes in Lapis Bogor, the average value of the Color indicator is 3.9, the Aroma indicator is 3.7 while the Texture indicator is 3.7 and the Taste indicator is 4.0. The author concludes that overall it is hoped that the results of this study are good, this research can provide positive input and support from the company and its readers.
Addition Of Avocado Seed Flour In The Making Of Choux Paste Lestari, Friska Rieny; Utari, Nisa Rahmaniyah; Irfan, Muhammad
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.506

Abstract

Avocado is one of the good plant commodities in Indonesia, avocado production in Indonesia itself is quite abundant and has been widely used for various product processing. This can be seen from the production of avocados in Indonesia in 2021 reaching 660,830 tons, the part consumed from avocados is only the flesh, while the skin and seeds are used as waste. The percentage of avocado seed weight is about 20% of the total weight of the fruit. So to reduce the amount of avocado seed waste, the author conducted an experiment on avocado seeds that had been processed into flour and added them to the product that the author would study, namely choux paste. Meanwhile, the antioxidants found in avocado seeds have potential as natural food additivies for food products. In this study the addition of avocado seeds aims to determine the effect of the addition of taste and public acceptance of choux paste from avocado seed flour. The author chose choux paste in this study because choux products can be combined with various kinds of fillings that have a sweet taste, so they can overcome the bitter taste of avocado seed flour. This study was conducted to analyze the level of preference (taste, aroma, texture and taste) of choux pasta through organoleptic tests. This research is an  experimental research with 4 treatments of avocado seed flour, namely control (P0), 20% (P1), 30% (P2) and 50% (P3). The subjects of this study were 40 non-expert panelists and 5 expert panelists. The results of this study indicate that the best formula for avocado seed flour choux paste favored by the second panel is the addition of 20% avocado seed flour. The results of the average value obtained from 4 aspects (color, aroma, taste and texture) are with a total score of 39.8 expert panelists with an average of 3.3 which belongs to the like category. Meanwhile, the total score of non-expert panelists is 41.2 with an average of 3.4 which is included in the like category.

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