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Jurnal Pendidikan Tata Boga dan Teknologi

jptb
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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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Pengolahan Dan Penyajian Makanan Negara Cina Rizka Rahma Syara Putri; Firya Andini
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

China merupakan salah satu Negara yang berhasil membangun perekonomian negaranya dengan baik selama 40 terakhir. Meski didera kesulitan ekonomi, Cina berhasil mengubah identitasnya menjadi Negara industry. Negara Cina juga mengalami peningkatan lain terutama dibidang makanan. Makanan Cina sudah lama popular di berbagai penjuru dunia. Banyak Negara lain yang tertarik dan ingin mempelajari makanan masyarakat Cina yang khas, baik dalam segi bahan, alat pengolahan, teknik pengolahan, cara menghidang, bahkan termasuk cara makannya. Seperti halnya di Negara lain, di Cina makanan diberi penghargaan yang tinggi. Makanan itu sendiri dipandang sebagai sebuah karya seni, dan makanan disiapkan tidak hanya untuk menghilangkan rasa lapar, tetapi juga sebagai kesenangan estetis

Using Belimbing Wuluh (Averhoa blimbi L.) As A Functional Food Processing Product Ranggi Rahimul Insan; Anni Faridah; Asmar Yulastri; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The rapid development of science, technology, and lifestyle patterns at this time makes the desire of consumers for processed food products not only limited as a source of nutrition but also must be able to provide benefits for health. It coined the term called functional food. Functional foods are foods that contain active components and are used for the prevention or cure of diseases to achieve optimal health. Starfruit Wuluh contains active components / pharmaceutic compounds that are buffer, antibacterial and antioxidant in the roots, stems, leaves, and fruits that are very useful for health. Functional foods made from raw materials of Belimbing Wuluh based on several studies have produced several products both in the form of food and beverages such as; dried sweets, jams, syrups, jelly drinks, candy, dates, and lime. The purpose of this paper is to find out what processed food products can be used as food or drinks from Belimbing Wuluh without reducing the typical flavor of Starfruit. It also provides information that this fruit is not only used as a food spice but also functions as a more commercial food product with high selling value.

Persepsi Mahasiswa Tentang Pelaksanaan Mata Kuliah Restoran dan Catering di Prodi Pendidikan Kesejahteraan Keluarga Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang Vanesha Padlin; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to describe: 1) Students perceptions about the implementation of Restaurant and Catering courses as a whole, and 2) Students perceptions about Restaurants and Catering courses based on research indicators. This type of research is a quantitative descriptive study. The study population consisted of 48 students from the Family Welfare Study Program at the State University of Padang with a total sample of 48 people taken based on total sampling technique. Data sources are students who have taken Restaurants and Catering courses. The technique of collecting research data is done by using a questionnaire that is designed based on a Likert scale and has been tested for validity and reliability. Data analysis technique is done by determining the frequency distribution of data and data classification techniques based on the calculation of scores using the ideal average research formula (Mi) and standard deviation (Sdi). The results of this study illustrate: 1) Student perceptions about the implementation of Restaurants and Catering courses as a whole are in the very low category, and 2) Student perceptions about the implementation of Restaurants and Catering courses based on three research indicators are in the medium category. Based on the results of the study it can be concluded that the family welfare education student at Padang State University has a very low perception of the subject.

Pengolahan Dan Penyajian Makanan Negara India Nabila Rahmania; Amelia Feranza
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Negara india merupakan Negara yg berkembang dan memiliki jumlah penduduk yang sangat melimpah masakan dari berbagai kawasan di anak benua asia termasuk Ciri khas masakan India adalah penggunaan berbagai khas rempah-rempah dan sayur-sayuran yang tumbuh di India, dan beraneka ragam hidangan vegetarian Masakan India juga mencerminkan keanekaragaman agama dan kebudayaan india berperan besar dalam perkembangan seni kuliner India Walaupun demikian, interaksi antar budaya dengan kawasan yang bertetangga seperti timur tengah asia tengah, dan laut tengah menjadikan masakan India sebagai percampuran unik dari berbagai masakan Asia.

The Influence Of Different Binding Material On The Quality Of Rendang Boleces Fish Cob Annisa Munawarah; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is to find an alternative beef subtitutes in the manufacture of rendang by using cob fish, in addition to the price of cheap cob fish, cob fish is also easy to find in the market. The focus of this research is to know the effect of binding materials on the quality of rendang boleces of cob fish in terms of shape, colors, aromas, texture, and taste. This type of research is purely experimental, to reveal the effects and differences between the two variables. The research design used is the Completed Randomized Design. Researchers used primary data obtained from five expert panelists by filling out a research questionnaire. In testing the hypothesis, the researcher used the t test statistic, with a significant level of 5% (= 0.05). The result showed that there was no significant influence on the use of tapioca flour as binding agent with glutinous rice flour as binding agent on the quality of the shape, colors, aromas, texture, and taste of boleces of fish cob. From the statement, it is concluded that Ho was accepted due to the t count < t table.

Inventory Of Types And Traditional Cakes In A Series Of Wedding Ceremonies In Nagari Canduang Koto Laweh Anisa Rahmawati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research was motivated by the curiosity of researcher about the accurate science of marriage custom at Nagari Canduang Koto Laweh. The purpose of this research was to identify the types and recipes of traditional cake through the series of wedding ceremony at Nagari Canduang Koto Laweh. The design of this research was qualitative research. The data were collected through observation, interview and documentation. The result of the research showed that the type of ceremony series were maresek, sauah tando, manjapuik marapulai, marapulai pulang, mamanggia minantu, manantuan kandang, baralek, maanta kain, maanta katidiang, mandoa bulan malin, pasinggah buko and maanta pabukoan. The type of tradisional cake served were katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, goreang pisang, jaguang abuh, kue sapik and kue tangan. The processing tool was divided into preparation tools, molds and countering tools. How to counter the traditional cake depends on the type of series that was being carried out. The way to do this was to dish out with the plate, bereang-bereang and rantang. The meaning of traditional cake was related to the role of leadership in Minangkabau custom and people's life as social being. Tradisional cake recipes in the form of notes about the name, ingredients and how to make traditional cake at the series of wedding ceremony at Nagari Canduang Koto Laweh Candung District.

The Relation Of Learning Discipline With Learning Results Of Hygiene, Sanitation And Sefty Work Ade Anggraini; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The research objective was to determine the relationship between learning discipline and student learning outcomes in the Hygiene, Sanitation and Work Safety Subjects at SMK Negeri 1 Padang Panjang. The research objective describes the learning discipline with learning outcomes. Grade X student of SMK Negeri 1 Padang Panjang. This type of quantitative research uses correlational methods. The population was 29 people and the sample technique used was total sampling. Student learning discipline data were obtained from a questionnaire arranged using a Likert scale model. While learning outcomes are obtained from report cards, namely a combination of knowledge values and skills scores. The type of data used in this research is Product Moment Correlation. Based on the results of the research conducted, it showed that the students' learning discipline of Hygiene, Sanitation and Work Safety Skills Competency of Catering at SMK Negeri 1 Padang Panjang was in the high category with a percentage of 52%, learning outcomes were in the medium category with a percentage of 69%. With a correlation value of 0.415. The results of the correlation coefficient test sig <0.05 or Tcount> T table, the hypothesis is accepted, on the other hand, if sig> 0.05 or Tcount <Ttable the hypothesis is rejected. The sighitung value 0.25 <0.05 with a value of Tcount = 2.370 and a Ttable value of N = 29 = 1.699, it is stated that 2.370> 1.699 with a significance of 0.025 <0.05. The hypothesis (Ha) is accepted, there is a positive and significant relationship between learning discipline and learning outcomes in the subject of Hygiene, Sanitation and Occupational Safety Skills Competency of Catering at SMK Negeri 1 Padang Panjang

The Effect Of The Use Of Brown Rice Flour (Oryza Nivara) In The Making Of Almond Crispy On Physical Properties And Consumer Acceptance) Rhiska Ayu Morendra; Sachriani Sachriani; Nur Riska
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study was intended to determine the that the use of brown rice flour on the physical qualities perceived by consumers. This research begins with the manufacture of brown rice flour, where brown rice is soaked in water, then dried, then milled. The brown rice flour used was 70% (P1), 80% (P2) 90% (P3). In terms of dough diameter, thickness assessment of physical properties by measuring weight, assessment of consumer intake was examined organoleptically by 3 experts (general education teacher) 25 medium training specialists (culinary students). Based on the results of the Anova test, the use of brown rice flour did not affect the physical qualitiess of smooth almonds. Friedman test results show that the use of brown rice flour has a significant effect on color, but has no effect on aroma, taste, texture, horsepower. The test result = 0.05 indicates that P2 is the most recommended color product because it has the highest value. Products with P2 processing are recommended as the best almonds in terms of physical acceptability by consumers.

The Relation How To Learn With The Learning Outcomes Indonesian Cake Of Tata Boga Puput Nova; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

One of the factors that influence student learning outcomes is the way students learn. This study aims to describe the relationship between learning methods and student learning outcomes in the subject of Indonesian Cake and Cake Products at SMK Negeri 1 Padang Panjang. The method used in this research is quantitative methods which are classified into correlational research types. The population in this study was the students of class XI Food Management at SMK Negeri 1 Padang Panjang. The sample technique used was total sampling. Student learning data were obtained from distributing questionnaires which were arranged using a Likert scale model. While learning outcomes are obtained from the final report card grades. The data analysis technique used in this research is Product Moment Correlation. Based on the results of the research conducted, it was shown that the students' learning method in the subject of Indonesian cake and cake products, the Culinary Skills Competency of SMK Negeri 1 Padang Panjang was in the good category with a percentage of 76% and learning outcomes were”in the good category with a percentage of”52% with a correlation coefficient of 0.406 significance 0.02 <”0.05”or” t count> t table”(2.307> 1.699) shows that the hypothesis (Ha) is accepted, namely that”there is a positive and significant relationship between learning”methods and learning”outcomes in Indonesian Cake and Cake Products Subjects Competency of Culinary Skills at SMK Negeri 1 Padang Panjang.

Inventory Of Meat Randang Recipes In Batipuh Kabupaten Tanah Datar Cindy Oki Syafira; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to make an inventory of the various types of beef randang recipes which include ingredients, spices, equipment and processing processes in Batipuh Tanah Datar Regency. This research is motivated by the absence of data explaining the various kinds of meat randang recipes in Batipuh, Tanah Datar Regency and as a first step in maintaining the national culture in promoting local traditional food as a tourist destination. This type of research is qualitative. Data collection techniques by means of observation, interviews, and documentation. Data analysis used in the field is reduction, display, conclusion and verification. The results of this study were 9 recipes of beef randang in Batipuh Tanah Datar, to be precise in Nagari Baripuh Ateh, Nagari Gunung Rajo, and Nagari Tanjung Barulak. Generally, the main ingredients used are beef and coconut milk from old coconut using wet spices, namely onions, garlic, ground chilies, ginger, galangal, lemongrass stalks, and dry spices, namely coriander, cloves, and nutmeg. And the leaves are lime leaves, turmeric leaves, and bay leaves. The tools used are plastic com, filter, cutting board, millstone and blender, stale skillet, sanduak and stove, samba plate, cambuang and pan. The processing of different spices with stove fuel and firewood.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

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Contact Name Ranggi Rahimul Insan

Contact Email ranggirahimulinsan@gmail.com

Phone +6281267155657

Journal Mail Official ranggirahimulinsan@gmail.com

Editorial Address Address: Jurusan Pendidikan Kesejahteraan Keluarga, Prodi Tata Boga Jl. Prof. Dr. Hamka Air Tawar Padang, West Sumatera -Indonesia 25131

Location Kota padang, Sumatera barat INDONESIA

Abstract

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Contact Name
Ranggi Rahimul Insan

Contact Email
ranggirahimulinsan@gmail.com

Phone
+6281267155657

Journal Mail Official
ranggirahimulinsan@gmail.com

Editorial Address
Address: Jurusan Pendidikan Kesejahteraan Keluarga, Prodi Tata Boga Jl. Prof. Dr. Hamka Air Tawar Padang, West Sumatera -Indonesia 25131

Location
Kota padang,

Sumatera barat

INDONESIA