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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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The Influence Of Marketing Strategies On Consumer Satisfaction At Salsabila Souvenir Shops In Padang City Rosyadah, Nyiayu Amrina; Angraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.6317

Abstract

This study aims to examine and analyze the effect of product quality, price, location, promotion, distribution on consumer satisfaction of Salsabila Souvenir Shop in Padang City and examine and analyze the effect of product quality, price, location, promotion, and distribution simultaneously affect consumer satisfaction of Salsabila Souvenir Shop in Padang City. The type of research used is descriptive and causal research. The population in this study is all consumers of Salsabila Souvenir Shop in Padang City with a sample of 96 people. Data collection techniques are carried out by distributing questionnaires (questionnaires). The data were analyzed using multiple regression analysis. The result of this study is the presence of a negative but significant influence between product variables (X1) to variable Y (Consumer Satisfaction). There is a positive and significant influence between the price variable (X2) and the variable Y (Consumer Satisfaction). There is a positive and significant influence between the location variable (X3) and variable Y (Consumer Satisfaction). There is a positive and significant influence between the promotion variable (X4) and variable Y (Consumer Satisfaction). There is a negative and insignificant influence between the distribution variable (X5) and variable Y (Consumer Satisfaction). Product variables (X1), price (X2), location (X3), promotion (X4), and distribution (X5) simultaneously affect variable Y (Consumer Satisfaction) by 83.1% overall.
Implementation Of Educational Field Experience Program Activities In Schools With Motivation To Become Teacher In Pkk Program Students Maiyandra, Vera; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.514

Abstract

 This research was motivated by the unpleasant experiences that were obtained when students carried out the Educational Field Experience Program (PPLK) activities such as students in schools who lacked respect and respect, duties and responsibilities that exceeded the obligations of PPLK students and the time for implementing PPLK that exceeded PPLK standards. Based on the pre-research, there was a decrease in students' desire and interest to become teachers. This study aims to analyze the relationship between the implementation of the Educational Field Experience Program and the motivation to become a teacher for PKK UNP study program students in 2015 and 2016. This type of research uses correlational quantitative. The population in this study were 192 students of the Family Welfare Education study program who had carried out PPLK. For sampling is Proportional Random sampling with the results of 66 people. Data collection was carried out by means of a questionnaire via Google From using a Likert Scale that has been tested for validity and reliability. Data were analyzed using descriptive correlation with the help of SPSS 17 and MS. Excel. The results showed that PPLK data descriptions were in the very high category. For motivation to become a teacher it is in the medium category. The correlation coefficient of PPLK implementation results with motivation to become a teacher in PKK UNP students with a value of r count > r table of 0.465 > 0.242 which means the correlation coefficient is positive. If it is interpreted into the Interpretation criteria, the correlation coefficient is the value r, then the correlation coefficient is at a moderate level because the value of r is in the range 0.400 – 0.599 with a significance value of 0.000 <0.05 which means that Ha is accepted and tcount > ttable, 30.140 > 1.670 It can be concluded that Ha is accepted and Ho is rejected at a significance level of 0.05 and it can be stated that there is a significant and positive relationship between PPLK implementation and the motivation to become a teacher in family welfare education students at Padang State University. Keywords:
The Relationship Between Internal Locus of Control and Students Entrepreneurship Interest of SMK Negeri 2 Bukittinggi Azzahra, Tassania Ridho; Yulastri, Asmar; Fridayati, Lucy; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.1386

Abstract

The research background is the low entrepreneurship interest for students majoring in Culinary at SMK Negeri 2 Bukittinggi. It is assumed because students feel insecure and afraid of failure to open a business. The research purpose is to describe 1) students' internal locus of control, 2) students' entrepreneurship interest, and 3) analyze the relationship between internal locus of control and students' entrepreneurship interest. This type of research uses quantitative methods with a correlational approach. The population of the study was 106 students of class XII Culinary at SMK Negeri 2 Bukittinggi. The research sample 51 people selected by Proportionate Random Sampling. The data collection by questionnaire distributed via the Google form. Data analysis used descriptive analysis and correlational analysis. The results showed that: 1) the level of internal locus of control was in the medium category with a range of 46.2 - 58.8 (51%), 2) the level of entrepreneurship interest was in the low category with a range of 34.4 - 52.8 (47,1%), 3) there was positive and significant relationship between internal locus of control and entrepreneurship interest with a correlation value of rxy 0.628 which is considered strong and Tcount (5.452) > Ttable (2.010). This means that if the internal locus of control is low, the entrepreneurship interest is also low, conversely, the higher the internal locus of control, the higher the student's entrepreneurship interest.  
Traditional Range Of Maanta Marapulai In Jorong Pauh, Matur District, Agam District Ilham, Rofika; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.5597

Abstract

This study to describe types of equipment and food served at the Maanta Marapulai event in Jorong Pauh, Matur District, Agam Regency. This study used qualitative research methods. Data sources were obtained from the secretary of the wali nagari, ninik mamak, bundo kanduang, traditional leaders of Cadiak clever and Bijo Pari as well as people who know about the Maanta Marapulai event in Jorong Pauh, Matur sub-district, Agam district.The data obtained from the field will be analyzed by means of data reduction, data presentation and drawing conclusions. The results of the study: 1) the series of events were carried out by Baarak during the day, 2) types of traditional food, namely: Samba Bajamba (rendang, Kalio chicken, sweet potato crackers and salted fish) and Drinking Kawa Bajamba (lamang, diamonds). , galamai, klepon, pinyaram) 3) equipment used by Katidiang Gadang, Katidiang Bujang, Katidiang ketek, Carano 4) equipment used in Rice, Crackers, Banana, Betel, Corn, Salt, Chili, Raw Salted Fish, Cooking Oil, Blanket , Marapulai clothes 5) the meaning contained in the Maanta Marapulai event is to deliver Marapulai to Anak Daro's house in a good way and be provided with provisions to start married life 6) the food served has meaning, Samba Bajamba which means Tigo Sapilin rope (Sipokok, Bako, Sumando), Drink Kawa Bajamba which means there is a word of consensus and respect for Ninik Mamak. Keywords: Maanta Marapulai Event, Equipment, Traditional Food, Matur
The Effect Of Potato Starch Substitution On The Quality Of Skippy Cookies Eka Wati, Maisa Siska; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.475

Abstract

This research is motivated is  the lack of variation in the use of potato starch in food processing.The main ingredient inmaking skippy cookies is wheat flour which is still imported. Potato flour has a fairly complete nutritional value, in addition to the low gluten content in potato flour, it is possible to use it as a substitute for wheat flour with low protein content. This study aims to analyze the quality (shape, color, aroma, texture and taste) of skippy cookies substituted with potato flour as much as 0%, 20%, 40% and 60%. This type of research is a pure experiment using the 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 potato flour skippy 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 the substitution of potato flour had an effect on the quality of the texture and taste of the beans, while those that had no significant effect were round shape, neat shape, color, aroma and sweet taste. The result of the best quality test of skippy cookies with potato flour was in the X1 treatment with 20% potato starch substitution.  
Traditional Food Identification In Kubung District, Solok District Astuti, Silvia Sri; Kasmita, Kasmita; Yuliana, Yuliana; Gusnita, Wiwik; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.6318

Abstract

This research aims to learn deeper knowledge about traditional food products in Kec Kubung, Solok Regency. The research was carried out in October-December 2022 in the Kubung District, Solok Regency. To prevent the loss of these traditional foods, efforts are needed to preserve and introduce traditional food products to the current generation. The purpose of this research is to identify the types of food, materials used, and learn how to make traditional food. The type of research used is a mix method (qualitative and quantitative). Research data obtained from two ways, namely primary data and secondary data. Where the primary data is by identifying the types of traditional food, the ingredients used, and the way of making traditional food in Kec Kubung, Kab Solok, while secondary data is in the form of regional demographics in Kec Kubung, Kab Solok. Data collection techniques are carried out by observation, interviews, and documentation. Data analysis in the field by reducing data, presenting data, concluding then verifying. The conclusion from the results of the study is that traditional food in Kec Kubung, Kab Solok, is food that has been around for a long time. The materials used are self-developed food ingredients. As well as the equipment used is daily cooking equipment but still has a characteristic, namely the stove which is arranged in a triangular shape using wood.
The Implementation Of Eating at Traditional Events Bakaua In Order To Preserve The Regional Culture Of Sijunjung District Tama, Yuvran; Yelfi, Reno; Fridayati, Lucy; Zulfikar, Dikki
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.3360

Abstract

The purpose of this study is to find out about the series of events, the execution of the meal, the equipment used for serving and processing as well as the symbolic and philosophical meaning of the dishes at the Bakaua Adat event. The type of research used was qualitative research. The research informants were Bundo Kanduang, Niniak Mamak, and the people in Nagari Koto Padang Ranah or Sijunjung Traditional Village who knew about Bakaua Adat events. The results of this study describe: 1) The series of Bakaua Adat Nagari Koto Padang Ranah or Sijunjung Traditional Villages of Sijunjung Regency such as: Niniak Mamak Meetings, Organizing traditional game competitions, Organizing alek nagari, Bajago-jago nights, and carrying out Bakaua Adat ceremonies (Praying and eating together or bajamba). 2) Types of food served, namely: Buffalo meat curry, lamang, white rice, godok bananas, crackers, bananas and kalio potatoes. 3) The equipment used consists of cooking and processing tools. Processing tools such as kitchen knives, millstones, stoves, frying pans, stale spoons and tablespoons. The serving utensils consist of: Dulang, serving lid, cloth, plastic and banana leaves. 4) The symbolic and philosophical meanings of the food served at the Bakaua Adat event are as follows: Buffalo meat curry (asking for rain), lamang (suluh nagari and kinship), rice (please help), crackers (complementary), kalio potato (complement each other), bananas (apology), boiled bananas (unanimous decision), water (tranquility). While the meaning of eating at the ceremony is to increase a sense of togetherness, hospitality, help and teach manners and norms in social life.     
Excellent Service Quality at V-Coffee Padang Febriyanti, Lucy; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.896

Abstract

The findings of the study do not support the idea that the authors examined, contrary to the author's first observations of the outstanding service provided at V-Coffee Padang. This study intends to define Excellent Service and Consumer Satisfaction at V-Coffee Padang and determine whether there is a relationship between the two. The research methodology is causal associative quantitative research. 5,200 customers have stopped by V-Coffee Padang in the past three months, making up the population. By giving out surveys about great service and customer happiness to up to 98 people, the sampling technique used incidental sampling. Before performing the hypothesis test, analytical requirements tests such as the coefficient of determination test, simple linear regression analysis, linearity test and homogeneity test are conducted using SPSS version 28.00. As of this writing, the consumer satisfaction variable (Y) and the exceptional service variable (X) are both included in the fairly good group with percentages of 46.9% and 63.3%, respectively. At V-Coffee Padang, the outstanding service variable has a 0.688 correlation to customer satisfaction, indicating a significant and favorable association between the two factors. The regression coefficient is 0.637, and the determination coefficient is (0.473) 47.3% and 52.7% are influenced by other factors. 
The Effect Of Potato Starch Substitution On The Quality Of Pukis Cake Gustina, Vika Afnelisa; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.494

Abstract

 This study aims to analyze the quality of the pukis cake with potato flour substitution as much as 20%, 40% and 60% which includes volume, shape, color, aroma, texture and taste. This research was conducted at the culinary arts workshop majoring in family welfare science in January 2022. This type of research was a pure experiment using the Completely Randomized Design (CRD) method which had 3 treatments and 3 repetitions. The object of this research is the pukis cake with potato flour substitution as much as 20%, 40% and 60% of the quality of the pukis cake. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format for the quality of the pukis cake. Data analysis used Analysis of Variance (ANOVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be carried out. The results showed that the substitution of potato flour had no significant effect on the quality of shape, color, aroma and taste. Meanwhile, a significant effect was found on the quality of the swelled volume, soft texture and porous texture of the pukis cake. The results of the quality test of pukis cake with potato flour substitution were the best in the X1 treatment with 20% potato starch substitution. 
The Effect Of Adding Chayote Puree To The Quality Of Chicken Dumpling Adriana, Ghina; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.477

Abstract

This research was motivated by the use of chayote puree to vary the chicken dumplings which aims to utilize local food ingredients and increase the variety of dumpling products. The addition of chayote puree aims to increase the elasticity of the chicken dumplings by analyzing the effect of the addition of chayote puree as much as 15%, 25%, 35% on the quality of the dumplings in terms of organoleptic. . This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used is primary data obtained directly from 3 expert panelists who provide answers to a questionnaire (organoleptic test format) about the quality of chicken dumplings with the addition of chayote puree. 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 Duncan's test is performed. The results showed that the addition of chayote puree had a significant effect between 15%, 25%, 35% on the quality of the dumplings, namely the quality of the chewy texture and the taste of the chayote. The quality of the shape (neat and uniform), the yellowish-white color and the distinctive aroma of the chicken did not affect the quality of the chicken dumplings. The results of the quality test of chicken dumplings with the addition of chayote puree were the best in the X3 treatment with the addition of 35% chayote puree.

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