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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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The Influence of Food Product Quality andService Quality on Purchase Decisions at 8Bars Resto & Bar Bekasi City Sriwulandari, Tatik; Ramadhan, Rizky Alik
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.v3i3.507

Abstract

Product quality and service quality in the restaurant business are two important things that make customers make decisions to make purchases and come again to the restaurant. The purpose of this study was to determine the effect of food product quality and service quality on purchasing decisions at 8Bars Resto & Bar - Bekasi City. This research is quantitative research with an inductive, objective, and scientific approach where the data obtained is in the form of numbers. Data acquisition was assessed and analyzed statistically through the SPSS application with data collection techniques by distributing questionnaires to 100 respondents.The research results obtained showed that the quality of food products had a positive and significant effect on purchasing decisions with a t-count > t-table = 3.605 > 1.661 and a significance value of less than 0.05. Then the results of the value of Service Quality have a positive and significant effect on Purchase Decision with t-count > t-table = 5.711 > 1.661, then H0 is rejected on H1 is accepted. The test results between the two independent variables were simultaneously carried out with the F test and the results showed that the F-count was 63,948 while the F-table value was 3.090186675, meaning that Fcount > Ftable with a significance value of 0.000 <0.050. Based on these tests, it can be concluded that H0 is rejected and H1 is accepted. This means that the variables Product Quality (X1) and Service Quality (X2) have a positive and significant effect on Purchase Decision (Y) at 8Bar Resto and Bar Bekasi City and are proof that the needs and desires of its customers have been fulfilled. Furthermore, efforts need to be made to maintain product quality and service quality to anticipate competitors with the same type of business. 
The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Lidah Kucing Cookies D, Sri Wahyuni; 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.v3i3.479

Abstract

The background of this research is to vary the cat's tongue cookies with purple sweet potato flour which aims to utilize local food ingredients, add to the innovation of cat tongue cookies products.The main ingredient in making cat's tongue cookies is wheat flour which is still imported. This study aims to analyze the quality (volume, shape, color, aroma, texture and taste) of cat tongue cookies substituted with purple sweet potato flour as much as 20%, 40% and 60%. 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 cat tongue cookies with purple sweet potato flour. 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 F table, then it is continued with Duncan's test. The results showed that the substitution of purple sweet potato flour had an effect on the quality of volume and aroma, while for the quality of shape, color, texture and taste there was no significant effect. purple sweet potato as much as 40%.                                                                                                                                             
Product Make Over Jamu Gula Asam Jam Anggoro, Damas Aryo; Baskoro, Dimas 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.v3i3.503

Abstract

Jamu is the name for traditional Indonesian medicine or can be called herbal. Jamu is made from natural ingredients and is usually synonymous with a bitter taste and a pungent odor. This factor causes the culture of drinking herbal medicine to fade, especially among young people. The method applied is by changing the transformation of herbal medicine, which is mostly in liquid form, into a semi-solid processed food form, namely jam. Jamu that the author chose to makeover was Jamu Gula Asam because of the consideration of the suitability of taste with dessert products to attract young people. The data collection method used in this study was a questionnaire with 4 (four) levels (strongly dislike, dislike, like and really like) which was tested on 5 expert panelists. Then analyzed using quantitative descriptive techniques. The results showed that the quality of Jamu Gula Asam Jam from the aspects of color, texture, scent and taste had an average value of 18.25 which was included in the very like category. Assessment on the color aspect has a value of 17 which is included in the Like category, on the texture aspect has a value of 19 which is included in the Very Like category, the scent aspect has a value of 18 which is included in the Very Like category, and on the taste aspect has a value of 19 which is included in the Very Like category. Based on the results of this study, it can be concluded that the product innovation of jamu, jamu, and sour sugar is acceptable and feasible to become a new food commodity.
Effect of Use of Spices on Shelf Life of Meat Rendang Sri Murni, Dona; Syarif, Wirnelis
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.v3i2.318

Abstract

This research was motivated by the different shelf life of beef rendang in West Sumatra. This study aims to determine the effect of using spices on the shelf life of beef rendang. The use of spices in the manufacture of beef rendang can be a natural preservative to extend the shelf life of beef rendang. This study used two treatments, namely beef rendang which used spices and beef rendang which did not use spices. The shelf life of beef rendang to be investigated is for 6 days with time intervals of day 1, day 3 and day 6. This type of research is quantitative and qualitative research using mixed methods (Mixed Method). This research was conducted 3 times in a row with 3 expert panelists. Quantitative data collection technique is an organoleptic test format whose data is processed by Independent Sample T-Test test and qualitative data is by observing and documenting the age of beef rendang. Based on the organoleptic test, it is known that the shelf life of beef rendang that uses spices and those that do not use spices is on day 1 to day 3 there is no change in beef rendang, on day 4 the meat already has a change in aroma and taste. on the 6th day of rendang already growing mushrooms on the surface of the rendang. If the beef rendang will be consumed for a long time, it is better to store the beef rendang in the freezer.
Analysis Using Of Different Liquids of the Bakpao Quality Rizqullah, Adib Rifqi; 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.v3i2.343

Abstract

The use of various liquids in the making of buns inspired this study, which attempts to investigate the changes in bun quality caused by the use of various liquids. The addition of water to the dough prior to fermentation can have an impact on the fermentation process. The usage of young coconut water is one of the liquids that can alter the fermentation process. This study is a pure experiment with three repeats of a completely randomized design approach (CRD). The data was acquired directly from 5 expert panelists who answered a questionnaire (organoleptic test format) on the quality of the meatballs with the use of different liquids, then collated into tabular form and evaluated with the T (t) test to see the difference between the two treatments. If the data analysis reveals a t arithmetic t table, Ha is acceptable; if the data analysis reveals a t arithmetic t table, Ho is approved. Based on the findings of the data analysis of the buns using various liquids, it was determined that there was no significant difference in the quality of the buns between the X₁ and X₂ treatments, indicating that Ho was accepted. Overall, the greatest results from the two factors were discovered in buns with water use (X1) using the average tabulation of the data. Water (X₁) buns are preferred for further investigation because their shape, color, aroma, and texture are superior to that of young coconut water (X₂).
The Effect Of Red Bean Flour Substitution On The Quality Of Putu Ayu Cake Husna, Ainil; Syarif, Wirnelis
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.v3i2.317

Abstract

This research is motivated by the lack of utilization of local ingredients such as red bean flour. This study aims to analyze the effect of substitution of red bean flour by 20%, 40% and 60% on the quality of the shape, color, aroma, texture and taste of putu ayu cake. This type of research is pure experiment, the object of this research is Putu Ayu. The variables of this study include independent variables with 4 factors, namely X0 (control), X1 (substitution of red bean flour 20%), X2 (substitution of red bean flour 40%), X3 (substitution of red bean flour 60%). The dependent variable is the quality of the putu ayu cake. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. The data obtained were analyzed using statistical analysis (ANAVA), if Fcount > Ftable, then continued with Duncan's test. The results of this study indicate that there is a significant effect on the substitution of red bean flour as much as 20%, 40% and 60% on the color quality (green red spots on the top of the putu ayu cake) Fcount > from Ftable (88.42 > 4.75) , texture (expanded) Fcount > from Ftable (46.67 > 4.75), while the quality of the jagged round shape, neat shape, white color on the top of the putu ayu cake, fragrant aroma, texture (soft), texture (porous) and sweetness has no significant effect because Fcount < from Ftable.  
The Quality Of Steamed Brownies Produced From The Substitution Of Sago Flour Gusnita, Elmia; Holinesti, Rahmi
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.v3i2.334

Abstract

This study aims to analyze the effect of 0%, 15%, 30%, and 45% substitution of sago flour on the quality of the shape, color, aroma, texture and taste of the steamed brownies produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained from 5 expert panelists by filling out the organoleptic test format. Analysis of the data used is ANOVA, if there is a significant effect, continue with Duncan's test. The results showed that there was an effect on the quality of volume, texture (soft), and texture (fine pores) and there was no effect on the quality of the shape, color, aroma, texture (moist), and taste of the steamed brownies produced. The results of the best steamed brownies in the X2 treatment were in the sweet category, tasted brown, and dark brown in color. It is suggested to the next researcher to process steamed brownies using a substitution of 30% of the amount of wheat flour used.  
The Effect Of Drying Temperature On The Quality Of Ginger Jelly Candy Sari, Fauziah Novita; Holinesti, Rahmi
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.v3i2.339

Abstract

Jelly candy is an intermediate moisture food product. Drying jelly candy usually uses sunlight, but if the weather is cloudy or even rainy, the drying process cannot be carried out. Therefore, drying is done with the help of a mechanical device, namely a food dehydrator. The use of a food dehydrator is an alternative that can be used in the drying process. This study aims to determine the effect of drying temperature (55°C, 65°C, and 75°C) on the quality of ginger jelly candy and also to determine the right drying temperature to produce ginger jelly candy with the best quality. This type of research is a pure experiment with a completely randomized design (CRD). The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of ginger jelly candy. 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 there was a significant effect of different drying temperatures on the quality of color, texture, and taste of ginger jelly candy. The results of the quality test of ginger jelly candy with different drying temperatures were the best at treatment X2 of 65°C.
Quality Of Onion Sticks Substitute For Soybean Tempeh Flour Rizkhi, Fiqi Mutiara; Holinesti, Rahmi
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.v3i2.328

Abstract

This study aims to analyze the effect of substitution of soy-based flour on the quality of onion sticks with the addition of 15%, 30% and 45% of soybean paste flour. This study was a pure experimental study with a randomized design method (CRD) consisting of 4 treatments and 3 repetitions. The object of this study was onion sticks with the addition of 15% 30% and 45% soybean tempeh flour. The independent variable in this study was soybean tempeh flour. The dependent variable of this research is the quality of the onion sticks produced including the shape, color, aroma, texture and taste. Data analysis was obtained from organoleptic tests involving 4 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The data analysis technique used is analysis of variance (ANOVA) to analyze sensory test data. The data that has been obtained is then tabulated in tabular form and analyzed according to the test of each data. Then the data analysis is carried out if the data obtained by Fcount is greater than Ftable, then it is continued with Duncan's test. The results showed that the substitution of soybean tempe flour had an effect on the color, texture, taste and had no effect on the shape, aroma. Based on the results, the best research was found in the treatment (X1) 15% with categories of neat shape, golden yellow color, fragrant aroma, crumbly texture and savory taste, therefore for further research it is recommended to use soybean tempe flour with 15% substitution which produces good quality . 
The Role Of Micro Business Of Market Snacks In Increasing Community Welfare In Tilatang Kamang District Cahyani, Indah Kurnia; Yulastri, Asmar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (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.v3i1.358

Abstract

Efforts to meet the needs of life in order to become prosperous one of which is to build a micro-business of market snacks. The existence of a micro-business of market snacks is expected to be able to help the economy of the surrounding community, but there are still people who have a low economy. The purpose of this study was to describe the level of welfare of the micro-entrepreneurs of market snacks and to describe the role of micro-businesses of market snacks in improving the welfare of the people in Tilatang Kamang District. The type of research used in this research is descriptive qualitative research with data collection techniques of observation, interviews, and documentation, the informants of the research are the owners, employees and the community in Tilatang Kamang District. The results of the study can be seen that the micro business of market snacks in Tilatang Kamang District has a role in improving welfare, it can be seen from the opening of employment opportunities and the existence of these micro businesses, respondents get an increase in income so that they can meet the needs of their families such as the fulfillment of food, health, shelter, needs education for their children and other needs, seen from 22 informants all experienced an increase in welfare. 

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