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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 Rendang Lokan Recipes in Nagari Sasak, Sasak Ranah Pesisir Sub District, West Pasaman Regency Fitri, Annisa Rahma; 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.v3i3.480

Abstract

This research is motivated by differences in the use of spices, the dosage of ingredients in processing and processing techniques of randang lokan so that there are differences in the quality of the results of randang. This study aims to standardize the recipe for randang lokan in Nagari Sasak, District of Sasak Ranah Pesisir, West Pasaman Regency which includes ingredients, spices, tools, processing techniques and analyzes the quality of randang lokan in terms of color, aroma, texture and taste. This type of research method is qualitative and quantitative research with mixed methods (Mixed Method). Qualitative data sources were obtained from 10 community members who were experts in making lokan rendang and quantitative data sources were obtained from 10 trained panelists, namely people who knew about rendang lokan and 5 limited panelists from UNP Catering lecturers. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire format. The qualitative data analysis technique uses three activity lines, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx = Σ x / N), the validity of the quantitative data validity test data, namely: participation extension, diligent observation, and triangulation. Based on the results of the study, the best Randang Lokan recipe in Nagari Sasak, Sasak Ranah Pesisir District, West Pasaman Regency includes the ingredients used, the amount of ingredients, how to make and and the quality of Randang Lokan. From this recipe for randang lokan, the standardization of randang lokan has been converted. Organoleptic tests were carried out to standardize the recipe for randang lokan to obtain good quality meat, including: color of dadak randang lokan (dark brown), aroma of lokan (perfumed flavor), aroma of dadak randang lokan (charm typical of lokan inflammation), texture of lokan (tender), texture of dadak Randang lokan is quite dry, the taste of lokan (not fishy), the taste of sudden randang lokan (savory).
The Effect Of Substitution Of Soy Milk On The Quality Of The Mud Cake Rahma, Silvani; 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.v3i1.316

Abstract

This research is motivated because there is no research on mud cakes with soy milk substitution. This study aims to analyze the effect of soy milk substitution as much as 25%, 50%, and 75% on the quality of the mud cake which includes shape, color, aroma, texture and taste. This type of research is a pure experiment with three repetitions carried out in August 2021. The type of data in this study is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data that has been obtained is then tabulated in tabular form and analysis of variance (ANOVA) is carried out, if Fcount > Ftable then it is continued with Duncan's test. The results showed that the substitution of soy milk had an effect on the quality of the texture and taste of the kue lumpur and there was no effect on the quality of the shape, color and aroma of the kue lumpur. The best results based on the organoleptic test were found in the X3 treatment with 75% soy milk substitution.
The Effect Of Taro Flour Substitution On The Quality Of Mekar Steamed Sponge Rahmatika, Aghisyna; 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.v3i1.319

Abstract

Mekar steamed sponge is an Indonesian cake made from wheat flour, sugar, eggs, and other ingredients which are stirr and then cooked using steaming technique. The addition of taro flour as a substitute for wheat flour in the manufacture of mekar steamed sponge is expected to vary and improve the quality of the mekar steamed sponge. Taro flour is high in nutrition, low in fat, low in calories and easy to digest starch content. This study discusses the analysis of the effect of taro flour substitution on the quality (volume, shape, color, aroma, texture and taste) of mekar steamed cake with the substitution of taro flour as much as 15%, 25%, and 35%. This type of research is a pure experiment with a completely randomized design method (CRD) with three treatments and three repetitions. 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 the taro flour mekar steamed sponge cake. The data that has been obtained is then tabulated in tabular form 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 of this study indicate that there is an effect on the bloom volume, neat shape, white color, and fine porous texture. Based on the results of the study, the best results were found in the treatment (X₁)15%. 
Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh Suci Rahmadina; Asmar Yulastri
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.v3i2.365

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. 
The Relationship Of Interest In Entrepreneurship With Student's Learning Motivation In Entrepreneurship Creative Products At Smk N 1 Lubuk Sikaping Putri, Ella Dwi; 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.v3i2.383

Abstract

This research is motivated by the presence of some students who do not realize that increasing student motivation in the subject of creative entrepreneurship products can generate students' interest in entrepreneurship. The purpose of this study was to determine the relationship between interest in entrepreneurship and learning motivation of class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Sikaping. This type of research is quantitative with a correlational approach. The population in this study was class XI students at the State Vocational High School (SMK N) 1 Lubuk Attitude, totaling 471 students. The sample in this study was taken using a proportional random sampling technique totaling 82 students of class XI. Data collection techniques were measured using a Likert scale. The data analysis used is descriptive and correlation analysis. The results showed that the interest in entrepreneurship has a positive and significant relationship with the learning motivation of Class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Attitude with a medium category of 0.511. The level of achievement of respondents in entrepreneurship interest and student motivation in the subject of creative entrepreneurship products is in the high category. Based on this data, it can be said that the interest in entrepreneurship and learning motivation of class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Sikaping is generally high.
The Effect of Kepok Banana Flour Subtitution on the Quality of Chocochips Cookies Santri, Ranny; 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.v3i3.364

Abstract

This study aims to analyze the quality of chocochips cookies produced from substitution of banana kepok flour as much as 15%, 30%, and 45% which includes shape, color, aroma, texture and taste. This type of research is a true experiment using the Completely Randomized Design (CRD) method and carried out with 4 treatments and 3 repetitions. This research was carried out in October-November 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The object of this research is chocochips cookies with the replacement of wheat flour with banana kepok flour as much as 15%, 30%, and 45% on the quality of chocochips cookies. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of chocochips cookies with banana kepok flour. Data analysis used Analysis of Variance (ANOVA). If there is a significant effect, the Duncan test will be carried out. The results showed that the substitution of banana kepok flour had no significant effect on the quality of the shape, color, aroma, and taste of chocochips cookies with banana kepok flour. Meanwhile, a significant influence is found on the quality of the texture of the chocochips cookies with banana kepok flour. The results of the quality test of the best kepok banana flour chocochips cookies were in treatment (X1) with 15% kepok banana flour substitution. 
Standardization Of Meat Randang Recipes At Maninjau Village Agam District Nauman, Aldip; 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.v3i1.349

Abstract

This research was conducted to produce literature. There is no standard recipe for beef randang recipe, and there is no documented recipe in the form of book. This study aims to produce a standard recipe and quality of beef randang in the maninjau village in Agam distict starting from May to June 2021. There are two sources of data; qualitative data sources, which are taken from 5 informants who are experts in making beef randang in Maninjau Village in Agam District, and quantitative data collection technique is using organoleptic test questionnaire format and using the formula (MX=ΣX/N). Based on the results of the study, it was obtained that the beef randang recipe includes the ingredients used, the number of ingredients, how to make it, and the quality of the beef randang so that produce a converted recipe. Furthermore, organoleptic tests were carried out on the quality to get a good quality of beef randang, including: the shape of randang, the meat is quite square, blackish brown, smells good, the meat is soft textured, and the meat is savory. 
Students Learning Attitude Doing Online Learning During The Covid-19 Pandemic At PKK Culinary Education Study Program Sunaringwardani, Shinta Safitri; 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.v3i1.382

Abstract

This research started from a problem that the authors found in the pre-research about the learning attitudes of students doing online learning during the COVID-19 pandemic. A positive learning attitude can support online learning activities. However, there is still a lack of student awareness about the importance of applying a positive learning attitude to online learning. The purpose of this research is to describe how students' learning attitudes take part in online learning during the COVID-19 pandemic in the PKK Study Program Concentration of Culinary Education. This type of research is descriptive with a quantitative approach. The population in this study were 198 students of the PKK Concentration of Culinary Education in 2019 and 2020 a sample of 66 people was taken using the Random Sampling method. The data collection technique was carried out using a questionnaire using a Likert scale that had been tested for validity and reliability. Furthermore, the data were analyzed descriptively with classification techniques.The results showed that the learning attitude of students participating in online learning in the PKK Study Program Concentration of Culinary Education as a whole was categorized as positive with a frequency of 34 respondents.  
The Relationship Of Occupational Health And Safety Knowledge With The Work Attitude Of Culinary Students At Smk Negeri 6 Padang Miranti, Meliza Wahyu; Yulastri, Asmar
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.v3i3.467

Abstract

This research is motivated by the knowledge of occupational health and safety (K3) students are still low, the application of K3 knowledge is still lacking and the work attitude of students who ignore K3 procedures during practicum in the laboratory. This study aims to: 1) describe the knowledge of K3; 2) describe students' work attitudes; and 3) analyzing the relationship between knowledge of K3 and work attitudes of culinary students at State 6 Padang Vocational High School (SMK). This type of research is quantitative with a correlational approach. The population of this research is the XII culinary students at SMK Negeri 6 Padang for the academic year 2020/2021 totaling 95 people. The sampling technique used is saturated sampling, where all members of the population are taken to samples. Data collection was carried out with test instruments and questionnaires via google form. The test instrument uses a system without fines and a questionnaire using a Likert scale. The test instrument has been tested for validity, reliability, index of difficulty and discriminating power of the question, while the validity and reliability of the questionnaire have been tested. Data were analyzed by descriptive and correlation analysis. The results showed that K3 knowledge overall in the moderate category with a percentage of 32%. The work attitude of students in the very high category with a percentage of 28%. The results of the correlation test can be concluded that there is a positive and significant relationship between K3 knowledge and the work attitude of culinary students at SMK Negeri 6 Padang with a value of tcount > ttable. 
Relationship Between Students 'Learning Motivation In Daring Learning With Learning Outcomes In “F&B Service” At SMK Negeri 6 Padang Rusman, Ferlyan Ningsih; 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.v3i2.381

Abstract

This research is based on the changes in learning methods in the period of pademi covid-19, namely online learning and still low student learning outcomes in the subject of Meals at SMK Negeri 6 Padang. This research aims to 1) Describe students 'learning motivation in online learning in the subject of Etiquette in SMK Negeri 6 Padang, 2) Describe the learning outcomes of students in the subject of Etiquette in SMK Negeri 6 Padang, 3) Analyze the relationship between students' learning motivation in learning online on the subject of Tata Hidang at SMK Negeri 6 Padang. This type of research is quantitative descriptive with a correlational approach. The population in this study is Culinary students of class XII in SMK Negeri 6 Padang who have studied the Diet of 101 people. Sampling technique by using the method of Simple Random Sampling which amounted to 50 people consisting of 3 classes of the academic year 2020/2021. The data collection technique was performed by using a questionnaire via google from using the Likert Scale which has been tested for validity and reliability first. The results show that there is a positive and significant relationship between students' learning motivation in online learning with the learning outcomes of the subject of Etiquette in SMK Negeri 6 Padang. The relationship between the variables of student learning motivation in online learning with the variables of learning outcomes of the subject of Meals in SMK Negeri 6 Padang is 0.477. So it can be concluded that the hypothesis proposed (Ha) is accepted. 

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