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Address: Jurusan Pendidikan Kesejahteraan Keluarga, Prodi Tata Boga Jl. Prof. Dr. Hamka Air Tawar Padang, West Sumatera -Indonesia 25131
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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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Student Work Attitude In Implementing Pastry Practices In The Family Welfare Education Study Program Padang State University Agustimar, Dina; Zulfikar, Dikki
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.v4i2.2147

Abstract

The background of this research is the low work attitude of students of the Padang State University Family Welfare Education Study Program in the Implementation of Pastry Practices. This is assumed to be due to habits when learning online which makes students undisciplined in carrying out practices. The aim of the study was to describe the work attitudes of students in terms of discipline, responsibility, confidence, and concern for Family Welfare Education students. This type of research uses quantitative methods with a descriptive approach. The research population was 2020 Family Welfare Education students who had taken Pastry courses. The research sample is 74 people selected by Total Sampling. The data collection technique uses a questionnaire distributed via the Google form. Data analysis used descriptive analysis by categorizing assessments based on the average score and percentage of ratings. The results showed that the level of work attitude was in the low category, ranging from 65.6 to 90.2 (62.2%).  
The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Serabi Zulindrawati, Fenny; Syarif, Wirnelis
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.v4i2.473

Abstract

The purpose of this study is to see how the quality of serabi is affected by substituting purple sweet potato flour by as much as 20%, 40%, or 60%. A pure experimental study with a completely randomized design is what this form of research is (CRD). The subject of this study was serabi made using purple sweet potato flour, which improved the quality of the serabis by 20%, 40%, and 60%, respectively. Organoleptic tests were administered to three expert panelists, all of whom are lecturers in the Department of Family Welfare Sciences at Padang State University, to collect data for this study. Purple sweet potato flour served as the study's independent variable. The quality of the serabi created, including its shape, color, scent, texture, and taste, is the dependent variable in this study. The data analysis technique utilized to examine organoleptic test results was Analysis of Variance (ANOVA). The collected data is then tabulated in tabular form and examined using the test for each data set. The data analysis was then carried out, and if the data generated by Fcount was more than Ftable, Duncan's test was used. The findings of this study show that there is a substantial effect on the quality of color and texture (porous) on serabi, but no significant difference in form, scent, texture (soft), or taste. It may be determined that the treatment (X1) with a 20 percent substitution of purple sweet potato flour yielded the greatest results in the quality test of the best purple sweet potato flour serabi. 
Superior Culinary Products Maninjau Wisata West Sumatra Province Winara, Bahgia; Yuliana, Yuliana
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.v4i2.9031

Abstract

This study aims to analyze the superior culinary products of Maninjau Tourism Village from the indicators of the type of product processing, product packaging and product marketing. This research uses a descriptive approach with qualitative data. Data sources were obtained from the Tourism, Youth and Sports Office of Agam Regency, Tanjung Raya Sub- District Head, Maninjau Nagari Wali, Traditional/Religious Leaders, Culinary Traders and Visitors/Tourists. Data collection was carried out directly in Nagari Maninjau using interview, observation and documentation methods. Data analysis was carried out using data reduction techniques, data presentation and drawing conclusions. The results of the study found that the superior culinary products of the Maninjau Tourism Village were processed rinuak fish, bada fish and pensi. Processed forms are rinuak fritters, rinuak crackers, rinuak jerky, rinuak palai, crispy rinuak, rinuak rakik, fried bada, bada smoked and pensi soup. While the packaging  uses transparent plastic and leaves. Then the marketing is still conventional. This superior culinary product of the Maninjau Tourism Village has the potential to be developed further both in the form of processed products, product packaging and product marketing.
The Influence Of Ratio Chocolate With Dadih To The Quality Of Sensory Praline Dadih Aimuni, Nurul; 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.v4i2.497

Abstract

Lack of public knowledge of west Sumatra's typical functional food, namely "dadiah". Dadiah is a buffalo milk product that is fermented naturally in bamboo containers at room temperature for 24 - 48 hours. Dadiah has a sour taste and fishy aroma that is not liked by some people or the public, the use of chocolate can reduce the sour taste and fishy aroma in dadiah, one of which is by being made into praline dadiah.  This study aims to analyze the ratio of chocolate to dadiah to the quality of praline dadiah as much as (4:5); (5:5) and (6:5) to the qualities of shape, color, aroma, texture, taste and liking. This type of research is a pure experiment that uses a complete randomized design method and three repetitions carried out by giving questionnaires to limited panelists. The instruments used are organoleptic tests through level tests, hedonic tests, and hypothesis testing using ANOVA statistics, and if they differ significantly followed by the Duncan Test.  The results showed that the average values were almost the same in every test except for the quality of texture and likeability. This is also evidenced by the results of ANOVA, where the texture and preferences of the praline are influenced by the large ratio of chocolate. The best results are found in the ratio (5:5) in each praline dadiah manufacturing treatment
Inventory Of Randang Recipes In Sijunjung District As An Asset That Must Be Preserved Pratiwi, Pratiwi; 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.v4i2.549

Abstract

This research is backgrounded because there is no data collection on randang in Sijunjung Regency as an asset that must be preserved which includes: various randang and randang recipes (ingredients, seasonings, processing equipment and processing processes). This type of research is qualitative, the location of the study was carried out in three sub-districts in Sijunjung Regency including: Kupitan District (plain area), Sumpur Kudus District (hilly area) and Lubuk Tarok District (lowland area) in December - January 2023. The source of research data was obtained from informants, namely Bundo Kanduang, a person who is an expert in making randang and a person who produces randang for commercialization. Data collection techniques through observation, interviews and documentation. The data analysis used is data reduction, data presentation and conclusions. The results of this study show that there are 9 kinds of randang, namely randang meat, randang ayam, randang pucuk ubi, randang paku / fern, randang bilalang, randang cubadak, randang jariang, randang baluik, and randang bungo jua. The ingredients are beef, chicken, yam tops, nails/ferns, bilalang meat, cubadak, jariang, baluik, bungo jua, potatoes and coconut milk. The spices are red pepper, cayenne pepper, onion, garlic, ginger, laos, lemongrass, turmeric leaves, orange leaves, and the spices used are coriander, cardamom, pekak, nutmeg, pepper, cloves and cinnamon. Equipment in the processing of randang are stale sanduak, furnaces and stale cauldrons. The randang processing process is carried out traditionally using firewood by means of diangai-sangai until dry blackish in color so that it can last a long time.                                                      
Sensory Analysis Of Breading Flour From Coconut Pulp With Different Drying Techniques Syahputri, Nia Febi; Faridah, Anni; Syarif, Wirnelis; 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.v4i2.8552

Abstract

Coconut pulp is waste obtained from the by-products of coconut meat processing whose utilization is still limited. Coconut pulp contains 86.85% carbohydrates, 7.84% fat, 2.15% protein and 63.66% crude fiber. The nutritional content of coconut pulp has the potential to be processed into food products. The study aimed to analyze the use of different drying techniques with the addition of turmeric to the sensory and hedonic qualities of coconut pulp breading flour and its application to risoles. This study was a pure experiment with the Complete Randomized Design (CRD) method. Data were obtained from 5 limited panelists through organoleptic testing. Data were analyzed with ANAVA which showed the highest value trend and data that had significant differences continued with the Duncan test. The results of the best overall coconut pulp breading flour research were in the X3 treatment (dehydrator) covering aspects of aroma 3.27, taste 3.73 and hedonic 3.27, while the results of the best risoles research on average were found in treatment X3 (dehydrator) including color indicators 3.73, taste 3.80 and hedonics 3.33.  
(Effectiveness Of Online Learning During The Covid-19 Pandemi In Basic Course Subjects At State Vocational High School 3, Solok City Asnita, Asnita; 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.v4i2.6541

Abstract

The background of this research is that most of the students are less active and enthusiastic in carrying out online learning, the lack of outreach by teachers to students in using online learning media, and the lack of teacher creativity in designing and managing online learning. This study aims to: Know and describe the effectiveness of online learning during the Covid-19 pandemic in Basic Culinary Subjects in Class XI Culinary Planning at SMKN 3 Kota Solok in the 2020/2021 Academic Year. This type of research uses an ex post facto research method with an exploratory descriptive approach. The population in this study were all students of Class XI Catering at SMKN 3 Kota Solok for the 2021/2022 academic year with a total of 43 students. The sample in this study used a saturated sampling technique. The sample in this study were all 43 students of class XI Culinary Planning who had attended Basic Culinary lessons in class X SMKN 3 Kota Solok. Data collection was carried out by distributing questionnaires via the Google form which were distributed directly to students in the WhatsApp group and measured using a Likert scale which has been tested for validity and reliability. Analysis of the data used is descriptive analysis with a tendency to test the level of effectiveness. The results of research on the effectiveness of online learning during the Covid-19 pandemic in Basic Food subjects in class XI SMKN 3 Solok City, out of 43 respondents, it was found that 6 people (13.9%) were in the very effective category, 7 people (16.2%) were in the very effective category. effective, in the quite effective category 18 people (42%), in the ineffective category 9 people (21%), and in the very ineffective category 3 people (6.9%). The highest number of frequencies are in the quite effective category with 18 respondents (42%) and it can be concluded that the Effectiveness of Online Learning during the Covid-19 Pandemic in Basic Culinary Subjects in Class XI SMKN 3 Kota Solok is in the category of quite effective.
Standarization Of Pinyaram Banana Recipesasa Traditional Cakes In Kenagarian Salayo Solok Regency Amalia, Anisa; Gusnita, Wiwik
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.v4i2.495

Abstract

This study aims to standardize the banana pinyaram recipe in Kanagarian Salayo, Solok Regency which includes shape, color, aroma, texture and taste. This research was conducted to standardize the banana pinyaram recipe in Kenagarian Salayo which includes: ingredients, amount of ingredients, method of making, and quality.The type of research used is the mixed method (Mixed Method), which is a combination of quantitative and qualitative methods. direct experiment on the manufacture of banana pinyaram. The qualitative method is to make observations by interviewing the informants. This research was conducted in four jorongs in Kanagarian Salayo, Kubung District, Solok Regency and Workshop the Catering. This qualitative study used a completely randomized design (CRD) with 3 repetitions. The primary data used was obtained directly from 3 expert panelists who gave answers to the organoleptic test format for the standardized quality of banana pinyaram in Kanagarian Salayo, Solok Regency, which was then tabulated into a table form and analyzed to see the differences between the 10 recipes that would be standardized by the t test. Qualitative research is to make observations by interviewing the informants. The results showed the average value of shape (neat semi-circle) 3.67, color (dark brown) 3.89, aroma (scented banana) 3.56, texture (chewy) 3.67 and taste (sweet) 3.33. 
Relationship Between Parental Support And Interest Entrepreneurship In Student In Smk Negeri 3 Kota Sungai Penuh Luthfia, Fauzana; Yulastri, Asmar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 3 (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.v4i2.9073

Abstract

The research objectives were to describe: 1) the parental support in SMK Negeri 3 Kota Sungai Penuh, 2) the interest entrepreneurship in student in SMK Negeri 3 Kota Sungai Penuh, 3) analyze the relationship between parental support and interest entrepreneurship in student in smk negeri 3 kota Sungai Penuh. This type of research is quantitative with a correlational approach. The population in this study was all class XII students of all majors with a total of 194 people. The study sample amounted to 66 people with a sampling technique is Proportionate Random Sampling. Data collection techniques are carried out using questionnaires using the Likert scale which has been tested for validity and reliability. Data analysis uses descriptive analysis and correlational analysis. The results showed that: 1) Student parental support was in the excellent category (48%), 2) the level of student entrepreneurial interest was in the high category (51.5%), 3) Based on the results of the research analysis, a correlation value of rxy 0.556 and a calculated tcount(5.349) > ttable (1.997) . So it can be said that there is a positive and significant relationship between parental support and interest in entrepreneurship.
The Quality of Dry Noodle With Substitution of Suji Leaves Extract (Kualitas Mie Kering dengan Substitusi Ekstrak Daun Suji) Safitri, Elsa Nur; Mustika, Sari; Faridah, Anni; 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.v4i2.4294

Abstract

Suji leaves have many health benefits, namely as a high source of antioxidants because the contain chlorophyll, flavonoids and saponins in them. However, the use of suji leaves itself is still not optimal even though the amount is very abundant and tends to be easy to cultivate. The use of suji leaf extract is expected to use as well as a natural coloring agent with green pigments in functional food products, so that it can replace the use of synthetic dyes which can be harmful to health when used excessively and for a long time. This study aims to analyze the effect of suji leaves extract substitution of 0% (X0), 60% (X1), 80% (X2), and 100% (X3) on the dry noodles quality in terms of shape, color, aroma, texture and taste. The type of research used was a pure experiment using a completely randomized design (CRD). The data used is data obtained directly from 3 limited panelists by filling out the organoleptic test form on the quality of suji leaves extract dry noodles. 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 proceed with Duncan's test. The results showed that there was a significant substitution effect of suji leave extract between 60%, 80% and 100% on the quality of color (green) and aroma (suji leaf) in dry noodles. Meanwhile, there was no significant effect on the quality of shape (square shaped and uniform width of 1.5 mm), texture (dry), texture (springy), texture (not easily broken) and taste (savory) in dry noodles. The best quality test results for dried noodles with suji leaf extract were in treatment X3 with 100% using of suji leaf extract.  

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