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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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Effect of Temperature and Baking Time on the Quality of Sponge Cake Desla, Afifah Tiara; 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.v4i1.464

Abstract

This study aims to analyze the effect of temperature and baking time (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes) on the quality of sponge cake including the quality of volume, 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 3 treatments and 3 repetitions. The object of this research is sponge cake with a temperature and time difference of 160ᴼ C for 30 minutes, 170ᴼ C for 25 minutes and a temperature of 180ᴼ C for 20 minutes on the quality of sponge cake. The types and sources of data used were obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of the sponge cake. Data analysis used Analysis of Variance (ANOVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the difference in temperature and time had no significant effect on the quality of volume, shape, color, aroma, texture and taste. Based on research conducted that H0 is accepted, Ha is rejected stating that there is no effect of temperature and baking time on the quality of sponge cake (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes). So that the Advanced Test (Duncan) was not carried out.
The Effect Of Entrepreneurship Knowledge Towards The Success Of Coffeeshop Business In Padang Prabaningtyas, Dewi; Yelfi, Reno; Gusnita, Wiwik; Insan, Ranggi Rahimul
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.v4i1.5247

Abstract

This research was backgrounded by the rapid development of the coffee shop business  in the city of Padang. However, problems arise in line with the level of entrepreneurial knowledge that is still inadequate so that the coffee shop business in the city of Padang does not achieve business success. The purpose of this study is 1) To describe  the entrepreneurial knowledge possessed by coffee shop business actors in the city of Padang, 2) Describe the success of the coffee shop business in the city of Padang, 3) Analyze the influence of entrepreneurial knowledge on the success  of a coffee shop business in the city of Padang. This type of research uses the quantitati f method, a causal associative approach. The population in this study was all business actors in 12 coffee shops in the city of Padang. The study sample was 36 people consisting of business owners and a management team determined by total sampling. Data is collected by distributing questionnaires. The data description uses a normal curve. The analysis requirements test was carried out with normality test, homogeneity test, linearity test and then hypothesis test was carried out using correlation test, simple regression test, and determination coefficient test with the help of SPSS Version 25.00. The results of the study, the entrepreneurial knowledge variable (X) is included in the category of quite good with a percentage of 88.9%, and the business success variable (Y) is included in the category of quite good with a percentage of 52.8%. The variable of entrepreneurial knowledge has a correlation to the success of the coffee shop business  in the city of Padang of 0.711, where the two variables have a strong relationship and are of positive value. The regression coefficient was obtained by 0.906 and the coefficient of determination was obtained by (0.506) 50.6%.
Inventory of Meat Rendang Recipes in Nagari Lubuk Gadang, Sangir District, South Solok Regency Sri Marleni; Asmar Yulastri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v2i3.211

Abstract

 This study aims to inventory the recipe for beef rendang, identify the ingredients used for making beef rendang, identify the equipment used and explain the process of making beef rendang in Lubuk Gadang village. The type of research used is descriptive research with a qualitative approach method. Data collection techniques by conducting observations, interviews and documentation in the field. After collecting data, the authors got specific research findings, these findings are in accordance with the research objectives, the first is about the ingredients for making beef rendang in the form of: meat, coconut milk, ground chilies, shallots, garlic, coriander, ginger, galangal, cumin, cloves. , cinnamon, mardamunggu, candlenut, palm sugar, turmeric, deaf, turmeric leaves, lime leaves, bay leaves, lemongrass, kandis acid, salt, Mambu and lime. The second finding is in the form of tools used in processing, namely: iron cauldron, iron furnace, stone furnace, iron spoon, millstone. Next about the processing process that starts from the preparation of materials until ready to be served.
The Purple Sweet Potato Mochi Quality Putri, Rahmi Dwi; Faridah, Anni
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.v4i1.551

Abstract

Mochi adalah kue yang terbuat dari tepung beras ketan, bertekstur kenyal berbentuk bulat dan dilumuri tepung maizena yang telah disangrai.  Mochi termasuk kue yang digemari oleh masyarkat namun masih banyak menggunakan pewarna sintesis yang mencolok padahal banyak bahan pangan yang bisa dijadikan pewarna alami.  Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ubi jalar ungu terhadap kualitas mochi. Jenis penelitian yang digunakan adalah eksperimen murni (true eksperimen), menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali pengulangan. Teknik pengumpulan data dilakukan dengan memberikan angket kepada panelis terbatas yang merupakan dosen Ilmu Kesejahteraan Keluarga konsentrasi Tata Boga Universitas Negeri Padang. Data dianalisis menggunkan Analisis Varian (ANAVA), jika Fhitung> Ftabel maka dilanjutkan dengan Uji Duncan.  Hasil penelitian menunjukkan bahwa adanya  pengaruh yang signifikan terhadap kualitas  warna. Sedangkan bentuk (rapi dan seragam) aroma, tekstur dan rasa tidak menunjukan pengaruh yang signifikan. skor terbaik secara keseluruhan yaitu bentuk rapi  3.73 (X1), bentuk seragam 3.67 (X1), warna 3.60 (X2) ungu, aroma 3.87 (X1) harum, tekstur 3.73 (X1) kenyal, dan rasa 3.73 (X1) manis. Hasil terbaik dalam penelitian ini adalah perlakuan (X1) dengan substitusi ubi jalar ungu sebanyak 40%
The Effect Of Green Bean Flour Substitution On The Quality Of Snow's Cookies Amimy, Findi; 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.v4i1.460

Abstract

This research is motivated by the lack of utilization of local food ingredients, especially mung bean flour in food processing. Because usually the main ingredient for making Snow White cookies uses imported ingredients, namely flour. This study aims to analyze the effect of 0%, 25%, 50% and 75% substitution of mung bean flour on the quality of snow white cookies in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using One-factor completely randomized design (CRD) method, namely the use of mung bean flour (0%, 25%, 50% and 75%) with three repetitions. The type of data used is primary data sourced from 3 expert panelists who have provided an assessment through a questionnaire (organoleptic test format). The data that has been obtained are then tabulated and analysis of variance (ANOVA) is performed. If they are different and there is an effect, the Duncan test is carried out. The results showed that there was a significant effect between 0%, 25%, 50% and 75% on the quality of Snow White's cookies, namely the quality of the inner color, the fragrant aroma of green beans and the taste of green beans. The quality of the crescent shape, neat, crumbly texture and sweet taste had no effect on the quality of Snow White's cookies. The best percentage of quality in the inner color was obtained at 50% substitution, the fragrant aroma of the substituted green beans was 75% and the taste of green beans was 75%.  
Effect Of Potato Flour Substitution In Making Chocochips Cookies Kispriatama, Cindy; 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.v4i1.459

Abstract

This research is motivated by the lack of variety in processing chocochips cookies and maximizing the potential of local food, especially potatoes. This study aims to analyze the effect of potato flour substitution as much as 15%, 30% and 45% on the quality of chocochips cookies which include shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using a one-factor Completely Randomized Design (CRD) method, namely the use of potato flour (15%, 30% and 45%) with three repetitions. The type of data used is primary data sourced from 5 expert panelists who have provided an assessment through a questionnaire (organoleptic test format). The data that has been obtained are then tabulated and analysis of variance (ANOVA) is performed. If they are different and there is an effect, the Duncan test is carried out. The results showed that potato flour substitution had no significant effect on the quality of shape, color, aroma, and taste. While the significant effect is on the quality of the texture. The results of the test on the quality of the best chocochips cookies were the treatment (X1) with 15% potato flour substitution. For further research, it is recommended to conduct further research on nutritional content or shelf life with the best substitution of potato flour at 15% (X1)  
The Relationship Between Service Quality And Customer Satisfaction At The Kawa Daun Biaro Hut Andaresta, Ivo; Yulastri, Asmar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (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.v4i2.556

Abstract

This study aims to: 1) Describe the quality of service at Dangau Kawa Daun Biaro, 2) Describe customer satisfaction at Dangau Kawa Daun Biaro, and 3) Analyze whether there is a relationship between service quality and customer satisfaction at Dangau Kawa Daun Biaro. This type of research is classified into a correlational quantitative descriptive type. The population in this study were all customers of Dangau Kawa Daun Biaro, totaling 3,987 people. The research sample is 100 people with the sampling technique is non-probability sampling, using incidental sampling. Data collection techniques were carried out using a questionnaire (questionnaire) using a differential scale that has been tested for its validity and reliability. The results of this study are: 1) Service quality is in the good category (72%), with details of 14% indicating the very good category, 13% indicating the fairly good category, 1% indicating the not good category, and 0% indicating the very bad category good 2) Customer satisfaction is in the quite satisfied category (62%), with details of 33% indicating the category very satisfied, 5% indicating the category quite satisfied, 0% indicating the category not satisfied, and 0% indicating the category very dissatisfied
The Relationship Of Motivation With The Learning Outcames Of Basic Subjects Culinary Basics Gusnira, Febrianur; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (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.v4i2.1596

Abstract

This research started from researchers' observations of students of SMK Negeri 3 Solok City, where not a few of them always arrived late and even often missed coming to school, thus affecting their scores and getting low learning outcomes. This study aims to: (1) describe students' learning motivation in basic culinary subjects at SMK Negeri 3 Solok City. (2) describe student learning outcomes in basic culinary subjects at SMK Negeri 3 Solok City. (3) analyze the relationship of student learning motivation in basic culinary subjects. This research uses quantitative descriptive method with a correlational approach. The population of this study was class X Tata Boga students at SMK Negeri 3 Solok City for the 2022/2023 academic year and the research sample was 40 people using simple random sampling. Data were collected using a research instrument in the form of a learning motivation questionnaire consisting of 39 positive statements and 13 negative statements and student learning outcomes data using first semester report card scores. The results showed that (1) Student learning motivation in Basic – Basic Culinary subjects as a whole was in interval classes in the moderate category with a total of 14 respondents (35 %), while (2) Learning outcomes of Basic subjects – Basic Culinary based on first semester report card scores are in interval classes in the high category with a total of 20 people (50%) of students getting low scores. Only 2 people (5%) students get high scores. (3) Furthermore, the normality analysis test of the data obtained is normally distributed with a value of 0.853 > 0.05, while the linearity analysis of the data obtained is linear distributed with a value of 0.819 > 0.05. The correlation test showed that 0.489 of the medium category corresponds to the interpretation value of r. The significance value is known to be 0.001 < 0.05, which means that there is a significant positive relationship between the learning motivation variable and learning outcomes. The results of the t test showed that the known calculated t value of 3,458 thus t count > t table (3,458 > 1,684) statistically then Ho was rejected and Ha was accepted, meaning that the first hypothesis in the study was accepted.. Keyword: Motivation, Learning Outcomes, Culinary Basics
Types and meaning of food in the Inaguration Penghulu ceremony in Nagari Kambang Timur Maisa, Dela Sukma; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (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.v4i2.596

Abstract

traditional leaders or customary density (KAN), bundo kanduang, the community. Data collection techniques through observation, interviews and documentation. Data analysis used is data reduction, data presentation and conclusions. The results of this study indicate that the types of food at the batagak penghulu ceremony in Nagari Kambang Timur are cakes that must be served onde-onde, banana chips, kue kembang goyang, lapek bugih, nasi lamak jo sagun. The food that must be served is rice, meat curry, badulang rice. Additional food: cubadak curry, raburan curry, chicken curry, fried fish, kalio jariang. The tools used for processing include cauldrons (pans), mandai (basins), steamers (steamers), rocking flower molds, grated banana chips, strainers, grated coconut, wood stoves, large cooking pots, banana leaves, wooden spoons, knives, lado stones (pout). Utensils for serving such as trays, piriang samba, dumplings of rice, small plates. Tools for carrying food such as trays, serving covers, wraps, scarves, throws with lids, piriang samba. The traditional food made for the penghulu batag ceremony has a meaning that contains useful messages for all people.
Analysis Of Chayote Puree Addition To The Quality Of Spent Layer Hens Dumplings Pilifayo, Helga Ayunda; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (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.v4i2.1390

Abstract

The research is motivated by the use of spent layerhens which is still lacking compared to broiler chickens, because the meat is tough, so it is not enjoyed by some people. The addition of chayote puree in this research, because chayote contains has 6.7% pectin compound that is useful for thickening the texture of spent layerhens dumplings. This reseacrch aims to analyze the effect of adding chayote puree with a percentage of 0%, 15%, 25%, 35% on the quality of spent layerhens dumplings. This type of research is an experiment, using a completely randomized design (CRD) with 4 treatments and 3 repetitions. The research data was obtained from a questionnaire assessment by 3 expert panelists from the organoleptic test in October - November 2022 at the Padang State University Culinary art workshop then continued with the ANAVA Test and Duncan's Test if Fcount > Ftable. Based on the research, the best neat shape in all treatments with a score of 3.44 (quite neat), the best uniform shape in all treatments with a score of 3.33 (quite uniform), the best yellowish white color in treatment X1 with a score of 3.22 (quite uniform). (yellowish white), the best fragrant scent of dumplings in treatment X3 with a score of 3.33 (quite fragrant), the best chewy texture in treatment X3 with a score of 4.00 (chewy), the best savory taste in treatment X3 with a score of 3.78 (quite tasty), the best chayote flavor was in treatment X3 with a score of 4.00 (tasted chayote). From these results, the more chayote puree is given, the result is a chewy texture and feels chayote. The best quality test results for spent layerhens dumplings with the addition of chayote puree were treatment X3 with the addition of 35% chayote puree.

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