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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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Quality Analysis Of Fruit Leather From Mixed Fruit Of Pedada (Sonneratia Caesolaris) And Mango Fruit syaedah, Nur; Faridah, Anni
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.v4i2.8551

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture and can be rolled up. Pedada fruit is a type of mangrove fruit that is rarely used by the community because of its sour taste, so it needs to be combined with fruit that has a sweet taste, such as mango. The purpose of this study was to obtain the best quality fruit leather from a combination of pedada fruit (Sonneratia caseolaris) and mango fruit. This type of research was a pure experiment using a completely randomized design (CRD) with four treatments and three repetitions. The treatment given to the ratio of broiler and mango fruit in the manufacture of fruit leather is X1(1:0 / 100:0), X2(3:1/ 75:25), X3(1:1/ 50:50) and X4(1:3/ 25:75). Data were obtained from five limited panelists who had carried out organoleptic tests. Data will be analyzed statistically using Analysis of Variance (ANOVA). If the analysis of variance shows Fcount>Ftable then Duncan's test will be continued. The results showed that there was a significant effect between X1, X2, X3 and X4 on the quality of shape, color and taste of the fruit leather and there was no significant effect on the quality of the aroma and texture of the fruit leather. The best fruit leather quality test results were obtained at 1:1 treatment with a balanced composition of 50:50. 
The Relationship Between Of Using A Learning Gadget With The Result From Student Learning Attitude In The Food Service Subject At Smk Negeri 6 Padang Febria, Lisya; Yelfi, Reno
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.v4i2.2298

Abstract

This research is motivated by the emergence of positive and negative impacts in the use of gadget learning media, in addition to the positive impact, the use of gadget learning media has a negative impact, namely making students more individual rather than socializing, even though it is expected that by using this gadget students can gain more knowledge from each other. exchange information with friends to create a fun learning attitude This study aims to this research is to describe the  of using gadget media, describing learning outcomes and analyzing whether there is a relationship between the impact of usinga learning gadget with the result from student learning in the food service . This type of research is a quantitative correlational approach. The results of the study are from the average variable score, the impact of using gadget learning media obtains a respondent achievement level (TCR) of 3.66 in the high category. From the average variable score, the learning outcomes obtained the respondent's achievement level (TCR) of 4.11 in the high category. There is a positive and significant relationship between the variable impact of the use of gadget learning media and the results of learning food service at SMKN 6 Padang, where the level of relationship between the two variables is in a fairly high category.
Relationship Of Income Expectations With Entrepreneurial Interests In Students Of The Family Welfare Education Study Program Nailulazmi, Velia; 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.v4i2.1388

Abstract

The background of this research is most students think that the income of an entrepreneur is erratic and low. This causes a lack of student entrepreneurship interest. The research objectives were to describe: 1) student expectations of entrepreneurial income, 2) student entrepreneurial interest, 3) analyze the relationship between entrepreneurial income expectations and entrepreneurial interest in students of the Family Welfare Education Study Program. This type of research is quantitative with a correlational approach. The research population was 142 students of the Family Welfare Education Study Program class of 2018. The sample is 60 people taken by Proportionate Random Sampling. The data collection technique uses a questionnaire distributed via Google Form. Data analysis using descriptive analysis and correlational analysis. The results showed that: 1) the level of students' expectations of entrepreneurial income was in the medium category with a range of 55–70 (55%), 2) the level of student entrepreneurship interest was in the low category with a range of 40-55 (40%), 3) there was a positive and significant relationship between students' expectations of entrepreneurial income and entrepreneurship interest with a correlation value of rxy 0.677 means that it has a strong level of relationship and tcount (7.005) > ttable (2.0017). This means that the higher students' expectations of entrepreneurial income, the higher the entrepreneurship interest for students of the Family Welfare Education Study Program, Padang State University.
The Influence of Peers on Entrepreneurial Interests of Students of the Family Welfare Education Study Program Padang State University Ulfa, Marisa; 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.v4i2.4291

Abstract

This study aims to: 1) Describe the peer level of students of the Family Welfare Education Study Program, Padang State University, 2) Describe the interest in entrepreneurship of students of the Family Welfare Education Study Program, Padang State University, and 3) Analyze the level of influence of peers on the interest in entrepreneurship of Study Program students Padang State University Family Welfare Education. This type of research is classified into a quantitative type with a correlational approach. The population in this study were students of the Family Welfare Education Concentration Study Program on Culinary and Fashion Design, namely the 2018 and 2019 Classes with a total of 333 people. The sample of this research is 77 people with the sampling technique is simple random sampling. Data collection techniques were carried out using a questionnaire (questionnaire) using a Likert scale that has been tested for validity and reliability.The results of this study are: 1) Peer influence of students of the Padang State University's Family Welfare Education Study Program is in the medium category, with a percentage of respondents' achievement levels of 77%. 2) The interest in entrepreneurship for students of the Family Welfare Education Study Program, Padang State University, is in the high category with a percentage of respondents' achievement rate of 84%. 3) Peers have a significant effect on the interest in entrepreneurship of students of the Family Welfare Education Study Program, Padang State University, which has a high influence of 58.3%.
Analysis Of Drums Stick Spent Layer Hens With The Addition Of Cmc (Carboxymethyl Cellulose) As A Thickening Ingredient Meliyanti, Nur Anggi; 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.v4i2.1389

Abstract

Spent layer hens are that no longer productive for laying eggs, Some processed restructure meats are from the drums stick layer hens. So it is necessary to add food ingredients that can improve the texture of drums stick, namely Carboxymethyl Cellulose (CMC). T products of spent layer hens by analyzing the effect of adding CMC as much as 0.5%, 1% and 1.5% on the quality of chicken dragon legs from organoleptic. This research was conducted in October – November 2022 at the Tata Boga workshop, Department of Family Welfare Sciences, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research is a pure experiment using the complete randomized design method (RAL) consisting of 4 treatments and 3 repetitions, to analyze the quality of the drums stick through organoleptic tests involving 3 expert panelists. The data obtained are then tabulated and continued with statistical analysis (ANAVA), if Fhitung ≥ Ftabel it will be continued with the Duncan test. The results showed that CMC enhancers affect shape, texture and taste while in other indicators they have no effect in terms of color and aroma. The best research results of Carboxymethyl Cellulose (CMC) were found in the X1 treatment. The highest achievement score overall was neat shape 3.78 (0.5%), uniform shape 3.89 (0.5%), golden yellow color 3.67 (0.5%), aroma 3.89 (0.5%), chewy texture 3.78 (0.5%), and savory taste 4.00 (0.5%). The addition of CMC has a significant influence between 0.5%,1% and 1.5% on the quality of drums stick, namely the quality of chewy texture and the distinctive taste of dragon legs. The results of the quality test of drums stick with the addition of the best CMC, namely in the X₁ treatment with the addition of CMC as much as 0.5.
The Validity Of Learning Motivation On Learning Independence Of Class Xii Students Of Smk N 1 Sintoga Yunita, Syafrina; 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.v4i2.515

Abstract

The purpose of this research was to find out whether there is a relationship between learning motivation and student learning independence in the subject of Indonesian cakes and pastries in class XII SMK N 1 SINTOGA.This type of research is quantitative research with the nature of the research is correlation or relationship. The population in this study were class XII students with a total of 79 students. Members of the sample in this study were 31 students who were selected using the Proportional Random Sampling technique. The data collection technique used in this study was a questionnaire. The data analysis technique in this study uses the Product Moment correlation formula. Based on the results of statistical calculations, it can be seen that students' learning motivation is in the medium category, namely 41.93% and learning independence is in the moderate category, namely with a value of 35.49%. The results of this study are based on the results of research that has been carried out using product moment correlation analysis. It is known that the correlation coefficient between learning motivation (X) and learning independence (Y) is 0.752 which indicates an adequate correlation. The existence of a relationship between learning motivation and learning outcomes is evidenced by obtaining a positive correlation coefficient, which means there is a positive relationship. The correlation that occurs is significant because the obtained tcount is greater than ttable, namely 6.146 > 2.045 at a significance level of 5% with dk 29. The results of data analysis show that there is an influence between learning motivation variables on student learning independence. 
The Effect Of Adding Cmc (Carboxymethyl Cellulose) To The Quality Of Purpel Sweet Potato Jam Risandi, Lara; Holinesti, Rahmi; Faridah, Anni; Mustika, Sari
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.v4i2.8878

Abstract

Purple sweet potato (Ipomoea batatas L. Poir) is a vine that contains lots of anthocyanins and fiber, very beneficial for human health. Jam is a food product with a gel consistency so that the formation of gel in jam is highly desirable. The obstacle in making purple sweet potato jam is that the gel formation is not strong enough. So it is necessary to add food ingredients to form a gel, namely Carboxymethyl Cellulose (CMC). The addition of CMC aims to determine the effect of adding CMC on the quality of purple sweet potato jam with the effect of adding CMC of 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam from organoleptic tests. This research was conducted in January - February 2023 at tata boga workshop, Department of Family Welfare, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research was a pure experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. To analyze the quality of the purple sweet potato jam, it was carried out through an organoleptic test involving 3 expert panelists. The data obtained is then tabulated and followed by statistical analysis (ANOVA), if Fcount ≥ Ftable then it will be continued with Duncan's test. The results showed that the addition of CMC had an effect on texture being soft and easy to spread, while the other indicators had no effect in terms of color, aroma and taste. The best research results of Carboxymethyl Cellulose (CMC) were found in treatment X4. The overall highest achievement score was color 3.67 (2%), aroma 3.89 (0%), soft texture 4.00 (2%), texture easily smeared 4.00 (2%), sweet taste 3.89 (2%) and purple sweet potato flavor 3.67 (2%). the addition of CMC had a significant effect between 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam, namely the quality of the soft texture and the texture easily smeared with purple sweet potato jam. The best quality test results for purple sweet potato jam with the addition of CMC were in treatment X2 with the addition of 2% CMC. 
Analysis Of Student Learning Outcomes At Smk N 1 Sintuk Toboh Gadang Dewi, Mega Silvia; Siregar, Juliana
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.v4i2.555

Abstract

The background of this research is that not all of the existing facilities are in accordance with the standards set by Permendiknas No. 40 of 2008, such as there is still a lack of toilets in the school which there is only one and is far from the student study room, practical equipment is complete but not sufficient for all students to use, library staff do not inform the books in the library, lack of curiosity know from the students themselves about the existing facilities, this is what makes the value of student learning outcomes low. The purpose of this study was 1) to describe school facilities, (2) to describe student learning outcomes in the subject of Continental Food Serving at SMK N 1 Sintuk Toboh Gadang, (3) to analyze the relationship between school facilities and student learning outcomes at SMK N 1 Sintuk Toboh Gadang. The method used in this research is the method of correlation or relationship. The data analysis technique in this study uses correlation analysis. From the results of research that has been carried out using correlation analysis, it is known that the correlation coefficient between school facilities (X) and student learning outcomes (Y) is 0.205 if interpreted into an r value, then the interpreted correlation coefficient is low. The results of his research are that there is a significant relationship between school facilities and student learning outcomes.
Anlysis Of Chicken Floss Quality From Spen Layer Hent Safitri, Febri; 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.v4i2.537

Abstract

This study aims to increase the economic value of spent layer hens by using them in a form of a food product, namely chicken floss. The research was conducted in November 2022 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of research used was an experiment with a completely randomized design (RAL) method to compare the quality of chicken floss between broiler and spent layer hens. The used are primary data obtained directly from three (3) expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of chicken floss. After obtaining the data, it is then tabulated in tabular form and Independent Sample T-test (Poilet variance) is performed. The results of the comparative t-test showed that there were significant differences in the quality of chicken floss in terms of color and texture. The best treatment was the X₁ with a color quality of 3.44 for the golden yellow color category, aroma quality of 3.78 for the fragrant scent category, texture quality of 3.56 for the fine fibrous texture category, and taste at 4. 00 categories of savory flavors. 
Analysis Of The Quality Of Ice Cream With Substitution Of Katuk Leaf Extract Afrilla, Sindy; Faridah, Anni
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.v4i2.8339

Abstract

Ice cream is a food that is loved by all people. Ice cream is a food product that contains milk fat and protein. In making ice cream, we still use synthetic dyes, even though there are many natural dyes around us, which have many benefits. So the purpose of this research is to substitute katuk leaf extract in making ice cream. The type of research used was a pure experiment (true experiment), using a Completely Randomized Design (CRD) with 3 repetitions. The data collection technique was carried out by giving questionnaires to limited panelists who were lecturers in Family Welfare with a concentration in Culinary Planning, Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then proceed with Duncan's Test. The results showed that there was a significant effect on color quality with a value of 3.83 (X3). Overall the best quality analysis results were found in treatment X2, namely the addition of 25% katuk leaf extract

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