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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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Standardization Of Payakumbuh Galamai Recipes In Harau, Lima Puluh Kota Regency Putri, Tivany; Gusnita, Wiwik
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.v3i1.291

Abstract

Galamai Payakumbuh in Harau Subdistrict, Lima Puluh Kota Regency still uses material estimates so that the resulting galamai has different material qualities. This study aims to convert galamai recipes into unit sizes (grams). The method used is a mixed method (mixed method). Qualitative data sources were obtained from 11 people who are experts in making galamai and quantitative data sources were obtained from 10 community panelists who know about galamai and 5 panelists from UNP's Catering lecturers. Qualitative data collection techniques using techniques, namely: data reduction, data presentation and conclusions, while the three quantitative data collection using organoleptic tests. Based on the research conducted, the galamai recipe was obtained, the materials and tools used, the processing process and the expected quality of the galamai. The recipes obtained were then converted and organoleptic tests were carried out to obtain the quality of the galamai including: the shape of the galamai (neat and uniform), the color of the galamai (dark brown), the aroma of the galamai (fragrant), the texture of the galamai (chewy and uniform) and the taste of the galamai (sweet). 
Effect Of Mocaf Flour Substitution On Kastengel Cookies Quality Fadiah, Meutia; Syarif, Wirnelis
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.v3i3.320

Abstract

Kastengel in Dutch is kaas which means cheese and stengel which means stem are pastries or cookies with a rectangular shape with a length of about 4.5 cm, a width of 1 cm and a height of 0.8 cm made of wheat flour dough as the main ingredient. The use of wheat flour is still a lot, and the development of flour production using local food such as modified cassava is known as mocaf. This study discusses the quality (shape, color, aroma, texture and taste) of kastengel substitution of mocaf 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 is data obtained directly by 3 expert panelists who provide answers from the questionnaire (organoleptic test format). The data obtained was then tabulated in the form of a table and then carried out Analysis of Variance (ANOVA). If the analysis of variance shows that Fcount > Ftable, then it is continued with Duncan's test. The results of this study indicate that there is no significant effect on the quality of shape, color, aroma, texture and taste of kastengel substitution of mocaf flour. The best quality of mocaf flour substitution was in treatment (X1) with 25% mocaf flour substitution. 
The Relationship Between Learning Outcomes Of Entrepreneurial Creative Products And Entrepreneurial Readiness For Class Xii Students Of The Catering Expertise Program At Smkn 2 Pariaman Rahmalia, Shindy Nurul; 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.v3i2.346

Abstract

The background of this research is that there are still many students who do not have readiness in entrepreneurship, even though judging from the learning outcomes of Entrepreneurial Creative Products, the average student score is in the good category. The aims of the study were to describe the learning outcomes of Entrepreneurial Creative Products, to describe the entrepreneurial readiness of students in the Catering Services skill program at SMKN 2 Pariaman and to analyze the relationship between the learning outcomes of Entrepreneurial Creative Products and the entrepreneurial readiness of students in the Catering Skills Program at SMKN 2 Pariaman.This type of research is quantitative with a correlational approach. The research was conducted at SMKN 2 Pariaman. The population is all class XII students of the Catering Services skill program at SMKN 2 Pariaman with a total sample of 68 students. Sources of research data are students of class XII who have studied the subject of Creative Products Entrepreneurship in class XI. The data collection technique used a questionnaire (google form) which was measured using a Likert scale. Data analysis technique is done by correlation coefficient analysis and correlation coefficient test.The results of the study illustrate that the overall learning outcomes of Entrepreneurial Creative Products are included in the Good category with a frequency of 47 (69%), entrepreneurship readiness of students of the Catering Skills Program at SMKN 2 Pariaman as a whole is included in the high category with a frequency of 60 (88%), there is a relationship which is positive and significant between the learning outcomes of Creative Entrepreneurship Products and the readiness for entrepreneurship of class XII students of the Catering Services expertise program at SMKN 2 Pariaman by obtaining a significant value of 0.000. This means that the higher the learning outcomes of Entrepreneurial Creative Products, the higher the entrepreneurial readiness of class XII students of the Catering Services expertise program at SMKN 2 Pariaman. 
The Effect Of Using Different Types Of Chili On The Quality Of Beef Rendang Melani, Cut; Syarif, Wirnelis
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.v3i1.224

Abstract

This research is motivated by the exsistence ov various types of chili that use by the community in processing beef rendang, so that will be produces a different taste of rendang. The use of different types of chili because the local people use the chili according to what is grown and available chili in their respectives areas. Each type of chili has a different capsaicin content. Capsaicin is a compound that causes a spicy taste and provides warmth. The level of capsaiciness on the chili is measured by the scoille. The higher of capsaicin content in the chili makes hotter that chili taste. In this study, the types of chili that used to made beef rendang are divided in two, namely round red chilies and churly red chilies. Round red chili has a less spicy taste while curly red chily. This types of resecarh is an experiment with organoleptic test. The experimental was carried oy 3 expert panelists. Furthermore, the data was processed by the pooled variance T test (t test). The result showed that there was an average effect of using different types of chilion the quality of the bran spicy tase was 2,89 and 3,87. No significant effect on the quality of forms 3,33; inside of meet 3,89 and 3,78; bran color in 3,11 and 3,33; same aromas in 4; same meat texture 3,56; bran texture in 3,22 and 3,11; meat taste in 3,67 and 3,68 and the bran savory taste is 3,89 and 3,78
Quality Of The Produced Pancong Cakes From Brown Rice Flour Substitution Yulianti, Siska; Holinesti, Rahmi
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.v3i1.293

Abstract

This research was carried out at the culinary arts workshop majoring in family welfare science in August 2021. This type of research was experimental using a completely randomized design consisting of 3 treatments and 3 repetitions. Data analysis was obtained from an 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 the Duncan test. The results showed that the substitution of brown rice flour affected the reddish color, brown color, and texture. Which does not affect the shape, aroma, and taste. Based on the results of the study, the best shape quality (neat) cake pancong with X1 treatment with a score of 3.87, best color quality (reddish) cake pancong with X3 treatment with a score of 3.27, best color quality (brown) cake pancong with X3 treatment with a score of 3.27, the best quality of aroma (smelling red rice) with treatment X3 with a score of 1.27, pancong cake with the best quality of texture (soft) with treatment X3 with a score of 3.40, pancong cake with the best taste (sweet) quality with X3 treatment with a score of 3.40, so it is very suitable for consumption. So for further research, it is recommended that the use of brown rice flour should be as much as 45%, namely with treatment (X3) but the best texture quality is found in treatment (X1) with a value of 3.20.
Analysis Of Differences In The Quality Of Galamai Using Brown Sugar And Palm Sugar Rizki, Muhammad; Elida, Elida
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.v3i3.347

Abstract

The study aimed to analyze differences in galamai quality using cane and palm brown sugar which includes shape, color, aroma, texture and taste. The type of research used is a pure experiment with quantitative methods, namely conducting direct experiments on the manufacture of galamai using sugarcane and palm brown sugar. This research was conducted at Tata Boga Workshop on August 30 - September 30, 2021. This study used a type of Complete Random Design (RAL) with 3 repetitions. The data used is primary data obtained directly from 5 expert panelists who provide answers on organoleptic test formats to galamai quality using sugar cane and aren brown sugar. The data obtained is tabulated into table form and analyzed to see the difference between the two treatments using the t test. The results showed that the average value did not have a significant difference in X1 and X2 treatment of the quality of the galamai that stated H0 was received, namely the quality of shapes (rectangular size) 3.33 and 3.20; (neat) shapes 3.53 and 3.33; (uniform) forms 3,27 and 3.20; (average) shapes 3,33 and 3.20; galamai colors 3.80 and 3.73; colors (shiny) 3.87 and 3.80; aromas 3.87 and 3.80; texture (chewy) 3.73 and 3.80; texture (slippery) 3.80 and 3.87; tastes 3.73 and 3.80. Overall with the average tabulation of the best results data from both variables is found in galamai using cane brown sugar (X1). 
Inventtory Of Randang Meat Recipes as Traditional Food in Baso District, Agam Regency Rahmi, Sri; Elida, Elida
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.v3i3.376

Abstract

The background of this research is that there is no inventory of beef rendang recipes in Baso District, Agam Regency. This study aims to take an inventory of meat rendang recipes in Baso District, Agam Regency which includes ingredients, spices, equipment and processing processes.The type of research used is qualitative. The location of this research was carried out in Baso District, Agam Regency. The source of research data is Bundo Kanduang and the community who are experts in making randang. Data collection techniques by conducting observations, interviews, and documentation. Data analysis in the field which includes data reduction, data presentation, conclusion drawing and verification.The results showed that the number of recipes for beef rendang in Baso District, Agam Regency, from 6 Nagari namely Nagari Koto Tinggi, Nagari Simaraso, Nagari Tabek Panjang, Nagari Koto Baru, Nagari Salo, and Nagari Padang Tarok there were 12 different recipes in each region. The ingredients and seasonings used are beef inner thighs, coconut milk from old coconut and half old coconut, darek red chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, bay leaves and lime leaves. The tools used are basin, filter, patchwork, sanduak, stale cauldron and piriang samba. The processing process is coconut milk cooked with spices that have been mashed along with the leaves until the oil rises, then add the meat and cook until it turns blackish brown.
The Relationship Of Learning Value Of Educational Field Experience With The Interest Of Unp Family Welfare Education Students To Become Teachers Fuada, Miftahul; 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.v3i1.231

Abstract

This study aims to determine whether there is a relationship between the learning outcomes of Educational Field Experience Practices and the interest of UNP Family Welfare Education students to become teachers. This type of research is descriptive quantitative research with a correlational approach. The population in this study were students of the Family Welfare Department of Family Welfare Education Study Program class of 2016, which amounted to 125 students, consisting of 56 students of Catering and 69 students of Fashion Design. The sampling technique used is Proportional Random Sampling technique, the sample is 56 students consisting of 25 culinary students and 31 fashion students. Data collection techniques using questionnaires that have been tested for validity and reliability. The data analysis technique uses Pearson Product Moment Correlation Analysis. The results of the study concluded that there was a positive and significant relationship between the learning outcomes of Educational Field Experience Practice and the interest of Family Welfare Education students to become teachers with a positive correlation coefficient of 0.720 and a significant 0.042 <0.05, then Ha was accepted.
The Correlation Between The Student’s Learning Outcomes In “F&B Service” And Student’s Interest In Joining LKS Restaurant Service At SMK Negeri 6 Padang Azis, Rizky Pratama; 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.v3i2.344

Abstract

This study started from the researcher's observations of students of SMK Negeri 6 Padang whose learning outcomes were in the subject of F&B Service but low interest in participating in the Restaurant Service LKS, this led to a decline in learning achievement of SMK Negeri 6 Padang. in LKS activities. This study aims to: 1) Describe student learning outcomes in the subject of cuisine; 2) Describe students' interest in participating in LKS Restaurant Service; 3) Analyzing the relationship between student learning outcomes of F&B Service with student interest in participating in the Restaurant Service LKS at SMK Negeri 6 Padang. This type of research is descriptive correlational research with a quantitative approach. The sample of this research was 101 students of class XII culinary at SMK Negeri 6 Padang. The sampling technique used is a saturated sample. Research data collection was carried out using a questionnaire designed based on a Likert scale that had been tested for validity and reliability. Furthermore, the data obtained were analyzed by data description tests, correlation tests, and hypotheses. The results of the description of the results of learning cooking cuisine are in the medium interval class with a total of 52 respondents (51.48%), while the interest in participating in the Restaurant Service LKS is in the medium category with a total of 46 (45.54%). Furthermore, the normality analysis test of the data obtained was normally distributed with a value of 0.176> 0.05, while the linearity analysis of the data obtained was linearly distributed with a value of 0.343> 0.05. The correlation test shows that 0.471 is categorized as moderate according to the interpretation value of r. It is known that the significance value is 0.002 <0.05, which means that there is a significant positive relationship between the Learning Outcomes variable and interest in participating in the LKS. While the value of R Square is 30% where the rest (100% -30% = 70%) is influenced by other variables outside this regression equation or variables that are not examined. The results of the t-test indicate that the known T-count is 1.760, thus Tcount > Ttable (1,760 >1,660) statistically H0 is rejected and Ha is accepted, meaning that the first hypothesis in this study is accepted.
Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh Rahmadina, Suci; 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.v3i1.356

Abstract

The research was motivated by the lack Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh. This research method is descriptive quantitative. The data on the results of the Of Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh. The results of the analysis of research data indicate that the Of Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh 35% is in the medium category. The results of the analysis of research data from the will indicator of 41% are included in the medium category. Indicators of feeling happy 38% included in the medium category. The motivation indicator 42% is included in the high category. The indicator of family support 47% is in the medium category. The school environment indicator 40% is in the medium category. 36% of the community environmental indicators are in the low category. The mass media indicator 40% is in the medium category. 

Page 12 of 37 | Total Record : 365

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