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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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The Relationship Between Parents' Support And Economic Status With Student's Interest In Entrepreneurship Family Welfare Education Program Padang Negeri University Kurniawati, Windy; 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.v4i2.547

Abstract

This research was motivated by a decrease in the interest of students of the Family Walfare Education Study Program to continue the bisiness they had founded. This study aims to: 1) describe the support of parents of PKK students regarding entrepreneurship; 2) describe the economic status of the parents of PKK Study Program students; 3) describe the interest in entrepreneurship for PKK Study Program students; 4) analyze the relationship between parental support and interest in entrepreneurship for PKK Study Program students; 5) analyzing the relationship between the economic status of parents and the interest in entrepreneurship for PKK Study Program students; 6) analyze the relationship between the support and economic status of parents with the interest in entrepreneurship for students of the PKK Study Program. This type of research is quantitative with a correlational approach. The research population was 333 students of the Family Welfare Education Study Program class of 2018-2019. The sampling technique used was proportional random sampling with a total sample of 77 people. Data was collected through a questionnaire in the form of a google form which was arranged based on a Likert scale, which was then tested for the validity and reliability of the problem items. Data were analyzed by descriptive analysis and correlation. The results showed that parental support related to entrepreneurship was in the high category is 23 people (30%). Parents' economic status is in very low category is 49 people (64%). Students' interest in entrepreneurship is in the high category is 30 people (39%). The results of the correlation test between parental support and interest in entrepreneurship show that there is a significant relationship with a value of 0.000 <0.005. The results of the correlation test between the variables of parents' economic status and interest in entrepreneurship, namely that there is no significant relationship with a value of 0.656> 0.005. Finish be concluded that there is a significant relationship between the support and economic status of parents together with the interest in entrepreneurship of students of the Family Welfare Education Study Program with a significant value of 0.000 <0.005.
Quality Analysis Of Kue Ku With The Use Of Different Natural Dyes Sari, Havivah Mayang; Faridah, Anni; Syarif, Wirnelis; Mustika, Sari
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.v4i2.8553

Abstract

Kue Ku is a cake made from glutinous rice flour, coconut milk, sugar and salt with green bean filling in the shape of a turtle. Kue Ku which we often encounter in the market, is red in color which is attractive and even striking. In general, kue ku use synthetic dyes, but some traders use them with rhodamine B dyes. This study aims to analyze the quality of ku cakes using different natural dyes. The type of research used was a pure experiment, using a completely randomized design (CRD), with 3 repetitions. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on hedonic (liking). While shape, aroma, texture, taste did not show a significant effect. The overall best score is a neat and uniform shape of 4.33 (X1 and X3); fragrant aroma 4.00 (X1); chewy texture 4.00 (X1 and X3); sweetness 3.93 (X2 and X3); savory taste (X1, X2, and X3); and hedonic (liking) likes 3.80 (X3). The best result of this study was treatment (X3) using natural dyes from pumpkin. 
Study Of The Spicy Ulu At Nagari Air Bangis West Pasaman Regency Aprila, Elsi; Zulfikar, Diki; Fridayati, Lucy; Indrayeni, 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.v4i2.1391

Abstract

The researh to learn and gain deeper knowledge about Ulu Podeh at Nagari Air Bangis. The research was conducted in December 2022-January 2023 in Nagari Air Bangis, Sungai Beremas district. To prevent the loss of this traditional cake, efforts are needed to preserve and introduce traditional products to the current generation. This study have purpose for identify the materials, equipment, and study processing techniques. The type of research used is qualitative with a case study approach. The research data obtained from the women leaders in Nagari Air Bangis, local community women who were able and skilled at making Ulu Podeh, and women who had made Ulu Podeh. Data collection tekhniques are carried out by observation, interviews, and documentation. Data analysis that is reduce data, presenting data, conclude and than verify. The results of this study is the the ingredeints for making Ulu Podeh are  glutinous rice, coconut milk, palm sugar, pepper, and salt. The tools used in processing Ulu Podeh are pan, stove, bowl, spatula, woden spoon, colander, utility try, and weighing scale. Method of cooking are boilling and roasted. 
The Relationship Between Learning Outcomes Of Pastry And Bakery Courses With Students Entrepreneurial Interest Of Family Welfare Education Study Program Zalukhu, Yulisia; 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.v4i2.10991

Abstract

The background of this research is motivated by the high number of educated unemployment in Indonesia. This study aim to describe: 1) learning outcomes of pastry courses, 2) learning outcomes of bakery courses, 3) student entrepreneurial interest, 4) analyze the relationship between learning outcomes of pastry courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts, 5) analyze the relationship between learning outcomes of bakery courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts, 6) analyze the relationship between learning outcomes of pastry and bakery courses with entrepreneurial interest of family welfare education study program students majoring in culinary arts. This type of research is quantitative with a correlational approach. The research population was 196 students of family welfare education study program majoring in culinary arts class of 2018 and 2019. The sample is 66 people taken by Proportionate Random Sampling. The primary data collection technique uses a questionnaire distributed is measured using a likert scale. Then for secondary data using learning outcomes in pastry and bakery courses. The analysys requirement test was carried out with normality test and linearity test, then test the hypothesis using pearson product moment and multiple correlation coefficient analysis, and then test the significance of the\ correlation with the t test using help of SPSS 24.00 version. The results showed that: 1) learning outcomes of pastry courses students is in the excellent category (34,8%), 2) learning outcomes of bakery courses students is in the very good category (51,5%), 3) entrepreneurial interest students is in the medium category as many as 37 students, 4) there was a positive and significant relationship between learning outcomes of pastry courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of rxy0,621 means that it has a strong level of relationship, 5) there was a positive and significant relationship between learning outcomes of bakery courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of rxy 0,701 means that it has a strong level of relationship, 6)there was a positive and significant relationship between learning outcomes of pastry and bakery courses with entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of 0,000 < 0,005.
The Relationship Of Learning Outcomes To The Desired Of Vocational School Students To Enter College Rahmi, Ulfa; Yelfi, Reno
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.v4i2.10980

Abstract

This study aims to determine the desire of students to enter tertiary institutions with student learning outcomes and to analyze whether there is a relationship between student learning outcomes and students' desires to enter tertiary institutions. This research method is quantitative with a correlational approach. The results showed that the category of respondent's achievement level (TCR) for students' desire to enter higher education was 3.97 in the high category. There is no significant relationship between student learning outcomes and students' desire to enter college.  
The Effect Of Addition Gelatin To The Quality Of White Sweet Potato Jam Putri, Yolanda; Holinesti, Rahmi; Gusnita, Wiwik; Mustika, Sari
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.v4i2.11005

Abstract

This study aims to analyze the effect of addition gelatin as much as 0.5%, 1% and 1.5% on the quality of color, aroma,soft texture, texture easily smeared and taste of white sweet potato jam. This type of research is a pure experiment with a completely randomized design method. The data used are primary data obtained directly from 3 expert panelists byfilling out the organoleptic test format on the quality of white sweet potato jam with the addition of gelatin. The dataobtained is then tabulated in tabular form and an Analysis of Variance (ANAVA) is performed, ifFcount > Ftable thenproceed with Duncan's test. The results showed that there was a significant effect of the addition of 0.5%, 1%, and 1.5% gelatin on the quality of the soft texture and easily smeared texture, while the quality of color, aroma, and taste had noeffect. The results of data analysis obtained the highest achievement score overall, namely color 4.44 (1.5%), aroma 3.89(1.5%), soft texture 4.44 (1.5%), texture easily smeared 4.44 (1.5%), and taste 4.22 (1.5%). The best quality test results for white sweet potato jam with the addition of gelatin were in the X₃ treatment with the addition of 1.5% gelatin
The Perception Of Pamong Teacher Towards Students Practice Of Educational Field Private Vocational School Of Fpp Unp In Core Learning Activities at SMK Negeri 9 Padang Febriani, Lia; Yelfi, Reno; Syarif, Wirnelis; Siregar, Juliana
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.v4i2.10983

Abstract

This research was conducted to find out the perceptions of tutors' teachers towards Culinary School students at FPP UNP in the implementation of learning at SMK Negeri 9 Padang for the January-June 2021/2022 period. This research method is a quantitative descriptive approach. The population of this study were all culinary teachers who became tutors in the January-June 2021/2022 period, namely 10 people. Sampling was carried out using the total sampling technique. Data was collected through a questionnaire using a Likert scale. The results of this study indicate that the perception of tutor teachers towards PLK students in the implementation of learning is good with a percentage of 73%. For preliminary learning activities, the degree of achievement of perception is 71% in the good category; for the core learning activities of 73.5% in the good category; for closing learning activities it 74.4% in the good category.
Analysis Of Carrageenan Addition On Quality Of Spent Layer Hens Meatballs Sari, Revita Putna; Holinesti, Rahmi; Anni, Faridah; Mustika, Sari
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.v4i2.10986

Abstract

Spent laying hens are laying hens whose production period has expired but the meat of rejected laying hens can still be utilized by processing them into restructured meats. One of the products of restructured meats is meatballs. However, meatballs that come from rejected layers of chicken meat have a slightly tough texture. So it is necessary to add food ingredients that can improve the texture of meatballs, namely carrageenan. Carrageenan has good properties as a chewing agent because it can form a gel, so it can be used as an alternative additive in the manufacture of rejected laying hen meatballs. This study aims to analyze the quality of meatballs of dead laying hens with the addition of carrageenan as a thickening agent as much as 0%, 0.5%, 0.75%, and 1% in organoleptic tests on the quality of shape, color, aroma, texture, and taste. This research was conducted at the Culinary Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University in August-September 2022. This type of research was a pure experiment with three repetitions and involving 3 expert panelists. The data obtained were then tabulated and continued to be tabulated and then continued with statistical analysis (ANOVA). If Fcount ≥ Ftable then continues with Duncan's test. The results showed that the addition of carrageenan affected the quality of the shape and texture of the meatballs of rejected laying hens. The more carrageenan used, the chewier the texture of the meatballs produced. The best quality results obtained after the study were found in treatment X3 with the addition of 1% carrageenan in the categories round shape (3.56), uniform shape (3.33), grayish-white color (3.33), fragrant aroma (3.33), 78), chewy texture (3.67), and savory taste (3.89).
Differences In Learning Interest Between Male And Female Students On Cullinary Skills Competencies At Smk N 6 Padang Vinari, Chelyani; Elida, Elida
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.v4i2.10993

Abstract

This research was motivated by differences in the learning interests of male and female students in the Culinary Skills Competency at SMK N 6 Padang as evidenced by the average score of female students being higher than male students. This study aims to describe: 1) The learning interest of male students in the Culinary Skills Competency at SMK N 6 Padang, 2) The learning interest of female students in the Culinary Skills Competence at SMK N 6 Padang, 3) Differences in the learning interests of male and female students Girls at SMK N 6 Padang. This type of research is descriptive comparative. The population in this study were male and female students in the Culinary Skills Competency at SMK N 6 Padang, totaling 296 students. The sampling technique used the Proportional Random Sampling technique with a total of 84 students consisting of 42 male students and 42 female students. The data collection technique uses a questionnaire (questionnaire) through the google form using a Likert Scale that has been tested for validity and reliability. The results showed that the learning interest of male students in the culinary skills competency nat SMK N 6 Padang was high, while the learning interest of female students in the culinary skills competency at SMK N 6 Padang was very high. The average value of male students' learning interest has an average of 187.43 and female students have an average of 193.12. Based on these results it was concluded that the learning interest of female students was higher than that of male students.
Standardization Of Reverse Coffee At Restaurant Putuih Basambuang Malalak Oktarican, Kasridho; Kasmita, Kasmita
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.v4i2.10978

Abstract

This research aims to study the method of making tatungkuik coffee at the Putuih Basambung Restaurant, Malalak District, Agam Regency, West Sumatra Province. The  research activity was carried out in November 2022. The research method used was the survey method by direct observation of the process flow of tatungkuik coffee and interviews with the owner of tatungkuik coffee. The results of this study indicate that: 1) The materials used for roasting are as follows:53,3% Coffee beans, 16,4%  black glutinous rice, 27,7%  granulated sugar, and 2,6%  cinnamon bark, 2) the temperature used during the roasting process is the initial temperature 72.6°C  and continues to increase up to 107°C, 3) The amount of ingredients used to process or brew coffee is 13% coffee, 8,9%r sugar, 78,1% water with a temperature of 93.9 °C, 4) Tatungkuik coffee serving technique, technique or the way of serving Tatungkuik coffee is with one hand holding the glass and pushing it up and the left hand holding the saucer will swing it down and the coffee will face down and 5) The uniqueness of Tatungkuik coffee lies in the presentation of how to drink it, namely by blowing the glass meeting with the saucer using a straw and then the water comes out and coffee can be enjoyed.

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