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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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Analysis Of The Difference In The Quality Of Beef Randang With The Use Of Local Beef And Imported Beef Aliah, Muhafizatul; Elida, Elida
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.v3i1.232

Abstract

This study aims to determine the differences in the quality of shape, color, aroma, texture and taste of randang with the use of local beef and imported beef. The method used in this study is an experimental method in the form of an organoleptic test. In this study, three repetitions were carried out which were assessed by 5 expert panelists. The results of this study on the quality of the shape of randang are in the same category, namely, quite square with a value of 3.27; and for the color quality of the inner flesh, it is in the moderately reddish-brown category with values of 3.47 and 3.33; for the color of randang bran, it is in the fairly dark brown category with a value of 3.20 and 2.93; and the aroma of randang is in the same category, namely fragrant randang with a value of 3.67 and 3.60; then the texture of the randang meat is in the fairly tender category with a value of 2.87 and 3.20; randang bran is in the fairly dry category with the same value of 3.00; and the taste of bran randang is in the savory category with a value of 3.67 and 3.73; the taste of randang meat is in the category of pervasive spices with the same value, which is 3.67. After conducting research using the two types of meat, and analyzing the T test, it can be stated that there is no significant difference in the results of randang with the use of local beef and imported beef
Quality of Analysis Chicken Nugget with the Addition of Cheddar Cheese Zarli, Savira Nurfadilah; 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.v3i2.380

Abstract

This study aims to analyze the quality of discarded layer chicken nuggets produced from the addition of cheddar cheese as much as 10%, 20%, 30% and 40% which includes shape, color, aroma, texture and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 5 treatments and 3 repetitions. The object of this research is rejected layer chicken nuggets with the addition of cheddar cheese as much as 10%, 20%, 30% and 40% of the quality of the nuggets. The types and sources of data used are primary data obtained directly from 3 expert panelists by filling out the organoleptic test format on the quality of rejected laying hens. Data analysis used ANOVA analysis (ANAVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the addition of cheddar cheese had a significant effect on the quality of the neat shape (rectangular 6 cm x 1.5 cm x 1.5 cm), uniform shape, texture (chewy) of discarded layer chicken nuggets and on the quality of color, aroma and taste. taste has no significant effect. The results of the quality test of laying hens nuggets with cheddar cheese were the best in treatment X1 with the addition of 10% cheddar cheese.
Food Severed At Manjalang Mintuo Ceremony At Nagari Lubuk Alai Anjelya, Fitri; 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.v3i1.266

Abstract

This study to describe the types of food served and the recipes of the food served at the manjalang mintuo event in Nagari Lubuak Alai. This study used qualitative research methods. The research was carried out in Nagari Lubuak Alai from July 2 to August 7, 2021. The data sources were obtained from bundo kanduang and people who know about the manjalang mintuo event in Nagari Lubuak Alai. Research data in the form of observations, interviews and documentation to informants. The results of this study indicate the types of food served at the manjalang mintuo event in Nagari Lubuak Alai, namely: staple food consisting of: rice, side dishes consisting of chicken curry, fish food and beef rendang, chili sauce served namely: red chili and chili sauce. green chili sauce, vegetables served in the form of boiled chickpeas and pickles and the cakes served are: sponge cake, and agar-agar. A recipe is a guide in which there is the name of the meal, the results of the dish, the ingredients and the amount to be used, the tools needed and how to process the food in order to facilitate the processing.
The Relationship Of Learning Motivation And Student Achievement In Online Learning In The Culinary Concertration Pkk Studi Program Auliya, Yuni; Elida, Elida
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.v3i1.337

Abstract

This research was motivated by changes in learning methods during the Covid-19 pandemic. Based on the Semester Achievement Index of students in online learning, it can be seen that there is a decrease in the percentage from the period before going online. This study aims to describe student learning motivation in online learning, describe student learning achievement in online learning, and analyze the relationship between learning motivation and student learning achievement in online learning during the Covid-19 pandemic at the PKK Study Program Concentration of Catering. This type of research is quantitative with a correlational approach. The population of this research is the students of the Culinary Concentration PKK Study Program who take online lectures totaling 383 people. The sampling technique used is proportional random sampling totaling 80 people. The data was collected by using a questionnaire via google form using a Likert scale that has been tested for validity and reliability. Data were analyzed by descriptive and correlation analysis. The results showed that overall student learning motivation was in the moderate category with a percentage of 42.2%, student achievement was in the medium category with a percentage of 36.2%, and from the results of the correlation test it could be concluded that there was no significant relationship between learning motivation and learning achievement. students in online learning during the Covid-19 pandemic at the Culinary Concentration PKK Study Program with a significance value of 0.893.
Effect Of Substitution Of Ketapang Seed Flour (Terminalia Cattapa L) On The Quality Of Nastar Mimi, Lusi Putri; 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.v3i1.289

Abstract

This study aims to analyze the effect of braided seed flour subtitute on the quality of nastar with the addition of braided seed flour as much as 15%, 30% and 45%. The study was conducted at the Tata Boga Workshop in October 2021.  This type of research is pure experimental research with a complete randomized design method (RAL) consisting of 4 treatments and 3 repetitions. The object of the study in this study was the addition of 15%, 30% and 45% braided seed flour. The free variable in this study was braided seed flour. The bound variable of the study is the quality of the resulting dumpling crackers covering shape, color, aroma, texture and taste. The analysis of data obtained from the oprganoleptic test involving 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University.The data analysis technique used is Variant Analysis (ANAVA) to analyze sensory test data. The data that has been obtained is then tabulated in the form of tables and analyzed according to the test of each data.Then the data analysis is done, if the data obtained by Fhitung is greater than Ftabel then continued with duncan test. The results showed that the substitution of braided seed flour affects color, and has no effect on shape, aroma, texture and taste.Based on the best research results there is a treatment (X1) 15% with the category of round semicircular shape, uniform and neat shape, golden yellow color, fragrant aroma of cheese, crunchy texture and savory taste, therefore for further research it is recommended to use purple sweet potato flour with 15% substitution (X1) which produces good quality.
The Effect Of Substitution Of Mustard Green Extract As A Natural Colorant In The Manufacture Of Rolled Pancakes Janusuri, Fisma; 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.v3i3.341

Abstract

This study aims to analyze roll pancakes with green mustard extract substitution as much as 10%, 20%, and 30%. This research was conducted at the culinary arts workshop majoring in family welfare science in October 2021. This type of research was an experimental study 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 ANAVA method, if there was a significant effect, it would be continued with the Duncan test. The results showed that the substitution of mustard greens had an effect on the green color of the rolled pancake skin. Which does not affect the shape, aroma, texture and taste. Based on the results of the study, the best quality pancake rolls were in the X3 treatment with a score of 3.60, the best green quality pancake rolls in the X3 treatment with a score of 3.80, the pancake rolls had the best fragrant aroma quality in the X3 treatment with a score 3.13, pancake rolls with the best chewy texture quality in X3 treatment 3.13, roll pancakes with the best porous texture quality in X3 treatment with a score of 3.53, pancake rolls with the best sweet taste quality in X3 treatment with a score of 3.53, very suitable for consumption. So for further research, it is recommended that the use of mustard greens extract should be as much as 30%, namely with X3 treatment. 
The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream Octaliandra, Selly; 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.v3i2.375

Abstract

Ice cream is a product derived from dairy processing and has a semi-solid texture and is consumed frozen. One of the most important ingredients in the manufacture of ice cream is emulsifier. Emulsifier consist of two types, namely natural emulsifiers and artificial (synthetic) emulsifiers. Artificial or synthetic emulsifiers come from human engineering, namely engineered fats while natural emulsifiers usually come from nature such as egg yolks. The use of egg yolks with the right concentration can increase the viscosity, texture and consumer liking. This study aims to analyze the quality of ice cream using an emulsifier from chicken eggs and duck eggs on the quality of color, aroma, texture, and taste of ice cream. This type of research is a pure experiment with a completely randomized design method (CRD) by studying two treatments X1 (duck egg yolk), X2 (chicken egg yolk) with 3 repetitions. The data collection technique was carried out by conducting an organoleptic test involving five expert panelists who were Lecturers of Catering Department of Family Welfare, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the T test. The results show that there are significant differences in the quality of color, aroma and taste in ice cream and there is no effect on the quality of texture. The best results were found in the X1 treatment, namely the use of duck eggs on the quality of ice cream
Inventory Of Meat Raw Recipes At Kecamatan Tigo Nagari Wati, Fitra; 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.v3i1.267

Abstract

Rendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Tigo Nagari. Based on the main background of beef from Tigo Nagari, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Tigo Nagari were collected including different ingredients, spices, tools and processing processes.
Quality Of Egg Rendang By Using Different Types Of Eggs Affriadi, Rhiska Septyani; 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.v3i3.478

Abstract

Randang talua is Randang made from eggs. This Randang is unique compared to other types of Randang, which is flat, similar to crackers. In this study, the types of eggs used to make rendang talua were divided into two, namely chicken eggs and duck eggs. This research is an experiment with organoleptic test. This research was conducted 3 times with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average value of the quality of the two randang was almost the same. The average value of the quality of rendang with the use of chicken eggs and duck eggs is 3,27 and 3,47; the color of the talua chips are 3.33 and 3.27; the color of randang bran 3.00 and 3.13; the aroma of randang is 3.47 and 3.53; the texture of the randang bran is 3.33 and 3.33; the texture of talua chips are 3.20 and 3.47; and the taste of randang talua, namely 3.53 and 3.67. Based on the t test, it was stated that there was no significant difference between randang talua and the use of chicken eggs and duck eggs for each quality tested.  
Product Innovation Of Noodles With Water Lentil Ingredients Kurniawan, Taufiq; Ishak, Riani Prihatini; Widi Rangan, Ariatma Gracia
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.v3i3.508

Abstract

People who are aware of the importance of quality of life are more likely to seek out natural food products in order to maintain their health. Natural food products derived from various plants can trigger curiosity and exploration while adding variety. One of the natural food products from this group is water lentils, commonly called duckweed.This research was conducted to find out whether water lentils, which are now available in the form of protein powder, can be developed into noodles that are suitable for serving a group of people with a healthy lifestyle. This study used an experimental design method approach. The researcher made water lentil noodles by modifying the egg noodle recipe. Products that have been successfully made will be presented to 15 semi-trained panelists who have a level of health awareness. The results of the hedonic test from the panelists showed that the water lentil noodles developed by the researchers were more preferable to ordinary egg noodles. In addition, the results of the different tests using the Mann-Whitney U method yielded significant differences in values between ordinary egg noodles and noodles with water lentils as filler. Noodles filled with water lentils have advantages in terms of appearance, texture, taste, and aroma, meaning that overall, all aspects of noodles filled with water lentils are preferred over ordinary egg noodles 

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