cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
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
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
 19   20   21   22   23 
Analysis Laboratory Culinary Art At SMK N 3 Solok Fadhillah, Syahidah Nur; 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.v4i2.11011

Abstract

This study aims to describe (1) the condition of the laboratory room area, lighting, floors, walls in the pastry and bakery product practice laboratory (2) describe the effectiveness of practical learning in the pastry and bakery product subject for class 12 at SMK N 3 Kota Solok. This study uses a qualitative descriptive research method, namely research that describes the condition of an object, symptoms and events that are actually appropriate in the field. The research sources were 1 head of workforce, 1 PBB subject teacher, 1 student and 1 alumni of SMK N 3 Solok City. Data collection techniques used are observation, observation, interviews, and documentation. Data analysis techniques use descriptive qualitative, thus this study aims to describe, summarize situations, conditions and various phenomena that exist in reality. The results of the study show that: (1) The review of the area of the room is not in accordance with the standard, namely 72 m2 so that the area of the student's work area is 2 m2/student. (2) seen from the arrangement of seacra equipment and materials that have not been carried out optimally. So it is necessary to make a proposal to develop a laboratory so that it meets standards in accordance with applicable regulations, both in terms of facilities, building materials and equipment, in order to create safety and comfort in the practice process. 
The Influence Of Nutrition Knowledge And Pocket Money On Instant Noodle Consumption In Students Fatonah, Siti; Yuliana, Yuliana; Fridayanti, Lucy; 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.v4i2.10985

Abstract

This research is motivated by several problems, namely students still often consume instant noodles with high frequency, students have knowledge but do not apply it in their food consumption, some students have low income so they cannot afford quality food. The purpose of this study was to analyze the effect of nutritional knowledge and pocket money on student instant noodle consumption. The type of research used is quantitative with a causal associative approach. The population of this research is active students of the Faculty of Tourism and Hospitality. The research sample was 189 people with the sampling technique using proportional random sampling. The type of data used in this research is primary data. The data collection technique used a questionnaire with a Likert scale and Guttman scale which had been tested for validity and reliability. The data were processed descriptively using multiple linear regression using SPSS version 26.00.The results showed that the average nutritional knowledge of students was in the sufficient category (32.28%). The average student pocket money is in the moderate category (44.44%). Consumption of instant noodles is in the medium category (37.57%). Knowledge of nutrition and pocket money can explain consumption of instant noodles with an adjusted R Square of 0.112, where there is an effect of knowledge of nutrition and pocket money on instant noodle consumption of 11.2%. Then the Fcount value is 12.853 with a sig value of 0.000 <0.05 so it can be concluded that nutrition knowledge and pocket money together have a significant effect on student instant noodle consumption. 
Effect of Packaging type on the Quality of Tomato Dodol During Storage Eka putri, Angelly Risma; Faridah, Anni; Holinesti, Rahmi; Insan, Ranggi Rahimul
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.v4i2.8554

Abstract

This study discusses the effect of the type of packaging on the quality of Tomato Dodol during storage. The purpose of this study was to determine the effect of packaging on the quality of tomato lunkhead during storage using different types of packaging, namely plastic, corn husks, and wax paper. This type of research is pure experimental research using a completely randomized design (CRD) method and three repetitions. the data was analyzed using ANOVA, if Fcount > Ftable then the test will be continuedDuncan. The results of the study showed that the average was almost the same for each treatment and there was no significant effect on the use of the type of packaging, both in terms of shape, texture and color quality. There was no significant difference in the quality of the aroma on the first and fifth days for the three types of packaging, but on the eighth day the corn husk husks (X2) had an effect on the quality of the aroma, with an average value of 1 category without tomato flavor. and packaging with the best aroma was produced by plastic (X1) with an average of 3.13 in the tomato flavored category. then on the taste quality, the packaging did not affect the tomato dodol on the first and fifth days while on the eighth day the type of packaging that had an effect was corn husks with an average value of 0. on the eighth day of storage the tomato dodol packaged corn husks could no longer be consumed. From the overall average the best type of packaging that can maintain the quality of tomato lunkhead during storage is plastic packaging (X1)
The Relationship Between Food Packaging Knowledge And Attitude Of Unp Culinary S1 Students To Using Plastic For Hot Food Fauzi, Rifdahul; Faridah, Anni
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.v4i2.11000

Abstract

This research is motivated by processed food products that are widely sold today packaged in various attractive forms. various types of materials, one of which is plastic. However, problems arise because there are people who use plastic packaging that is not in accordance with the standards for hot food which can endanger health. The purpose of this study was to describe: 1) the level of knowledge of food packaging, 2) the attitudes of students in using plastic for hot food, 3) to analyze the relationship between knowledge of food packaging and attitudes of S1 culinary students towards the act of using plastic for hot food. This type of research uses quantitative methods, correlational approaches. The population in this study were Catering students of 2019 and 2020. The research sample was 65 people who were selected by Proportional Random Sampling. Data is collected by distributing questionnaires via the Google form. The results showed: 1) the level of students' knowledge about food packaging was in the medium category with a percentage of 34%, 2) the attitude level of students towards the act of using plastic for hot food was in the medium category with a percentage of 43%, 3) there was a positive and significant relationship between knowledge of food packaging and students' attitudes towards the act of using plastic for hot food with a correlation value of rxy 0.621 and Tcount (6.283) > Ttable (1.999). meaning that the higher the knowledge, the higher the attitude of students in using plastic for hot food and vice versa.
The Effect Of Adding Isolate Soy Protein And Porang Flour Towards Tilapia Sausage Organoleptic Aslim, Fauzyah; Faridah, Anni; Kasmita, Kasmita; Holinesti, Rahmi
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.v4i2.10979

Abstract

This research was motivated by the use of fish as the main ingredient in making sausages which are still rarely found. Tilapia is one of the leading sources of animal protein in fisheries in Indonesia because of its easy cultivation. The addition of soy protein isolate and porang flour in this study is as a binder and sausage filler.  The purpose of this research was to analyze the organoleptic properties of tilapia sausage with the addition of soy protein isolate and porang flour. This study used a Complete Randomized Design method (RAL) with 4 treatments and 3 repeats. The research data was obtained from organoleptic tests by 5 limited panelists in May 2023 at the Culinary Workshop of Padang State University. 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 texture. While shape, color, odor and taste did not show a significant effect. Overall, the best results of this study were found in X2 treatment with the addition of soy protein isolate and porang flour 1: 1.
Analysis Of Storability And The Level Preference Of Randang Using Different Types Of Chili Wulandari, Celshea Tiara; Elida, Elida; Fridayati, Lucy; 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.v4i2.11022

Abstract

This study aims to analyze the shelf life and level of preference for beef rendang using curly red chilies and round red chilies. This research was carried out because no one had researched the storability of randang using curly red chilies and round red chilies along with the preference level of beef ribs using curly red chilies and round red chilies.is type of research is a mixed method (Mixed Method), this method is a combination of quantitative and qualitative descriptive methods. The study population was 3 expert panelists and 30 trained panelists. Data collection techniques used in this study were observation and questionnaires. The data analysis technique in this study used the t test. The storability of beef randang uses qualitative research methods. Based on the results of observations of storability analysis, on the 1st day the beef and bran randang were in good condition in terms of shape, aroma, taste, texture and color using curly chilies and round red chilies. On the 3rd day, beef and bran randang did not change in the two types of chili used. On the 6th day there was a change in shape, aroma, texture, color and taste which could not be tasted due to overgrown mushrooms which were found in the two types of chili used. As for the level of preference using quantitative research methods. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was no significant difference between the use of curly red chilies and round red chilies. The results of the hypothesis test showed that at a significant level of α = 0.05, it was obtained for the expert panelists that there was a significant difference between the use of curly red chilies and round red chilies
The Influence Of Knowledge Of Hygiene And Sanitation On The Selection Of Student Snacks Hidayaturrahmi, Hidayaturrahmi; Yulastri, Asmar; Fridayati, Lucy; 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.v4i2.10987

Abstract

The background of this research is that students in choosing snacks are more likely to choose snacks in terms of taste, appearance, shape and aroma without paying attention to hygiene and the chemicals contained in a snack. The purpose of this study was to describe the knowledge of culinary concentration students on food hygiene and sanitation, to analyze the selection of snacks for students with a culinary concentration concentration, and to analyze the influence of hygiene and sanitation knowledge on the selection of snacks for students of culinary management concentration at Padang State University. This type of research is quantitative. The sample for this research was culinary students of 2018 and 2019. The research data analysis technique was descriptive analysis, simple linear regression test, coefficient of determination test and t test. The results obtained were that students' knowledge of culinary concentration on hygiene and sanitation was in the good category as evidenced by a TCR value of 86%, Selection of student snack food patterns with a concentration of culinary arts was quite good as evidenced by a TCR value of 69%, and Knowledge of hygiene and Sanitation has a positive effect on the selection of snacks for students of culinary concentration at Padang State University as evidenced by the significance value in the simple linear regression test of 0.000 <0.05 and through the comparison of t count and t table in the t test, where the t count value is 6.126 > t table which is equal to 1.99834.
Employee Performance of the Lento 3t Cracker Small and Medium Industry in Koto XI Tarusan District, Pesisir Selatan Regency Astilla, Maylanda; 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.v4i2.10973

Abstract

The background of this research is observation through the results of observing problems that often occur, namely that employee performance is still low when getting lots of lento 3t cracker orders, employees can't fulfill these orders and the results are not in accordance with the goals desired by the industry. there are still many employees who play cellphones while working, such as opening various social media. This causes employees to be ineffective and inefficient in the 3t lento cracker production process. This study aims to describe the performance of employees of the Lento 3t Crackers Small and Medium Industry in Koto XI Tarusan District, Pesisir Selatan Regency.This type of research is descriptive research with a quantitative approach. The population of this study were all employees of the Lento 3t Crackers Small and Medium Industry in Koto XI Tarusan District, Pesisir Selatan Regency, totaling 45 people. The sampling technique uses a saturated sampling technique so that all populations become samples. Data collection techniques were carried out using a questionnaire (questionnaire) with a Likert scale that has been tested for validity and reliability. Furthermore, the data were analyzed through descriptive analysis with the assessment categorization method.The results of the study concluded that the performance of employees of the Lento 3t Crackers Small and Medium Industry in Koto XI Tarusan District, Pesisir Selatan Regency, found that employee performance was 49%, employees belonging to the medium category. So it can be concluded that the employee performance of the employees of the Lento 3t Cracker Small and Medium Industry in Koto XI Tarusan District, Pesisir Selatan Regency is moderate.
Analysis Of The Use Of White Sweet Potato Flour On The Quality Of Pineapple Shafira, Ersa; Gusnita, Wiwik; Holinesti, Rahmi; Anggraini, Ezi
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.v4i2.11001

Abstract

Nastar is a semicircular round pastry with a diameter of 2 cm, made from a dough of wheat flour, butter, and eggs with pineapple jam filling. White sweet potatoes are more directed to the development of flour and starch because the color of the flour produced is more like wheat germ, and brightly colored sweet potatoes tend to have better starch levels. So that white sweet potato flour can be used in making nastar. This study aims to analyze the effect of using white sweet potato flour as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture and taste of pineapple produced. This type of research is a pure experiment with the Complete Randomized Design method. The data used were primary data obtained directly from 3 expert panelists by filling in the organoleptic test format on the quality of pineapple with the influence of the use of white sweet potato flour. The data obtained is then tabulated in tabular form and carried out Variance Analysis (ANAVA), if Fh>Ft then continued with the Duncan Test. The results showed that there was a significant influence of the use of 15%, 30%, and 45% white sweet potato flour on the quality of color (golden yellow at the top and brownish yellow at the bottom), aroma (fragrant), and nastar taste (sweet taste and distinctive taste of sweet potatoes). The best result of the pineapple quality test with the use of white sweet potato flour is 15%.
The Relationship Between Of Online Learning With Student Character Nakata, Yua Nagami; 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.v4i2.10981

Abstract

This study aims to describe the online learning knowledge possessed by students, describe student character and analyze whether there is a relationship between online learning during the Covid-19 pandemic to the character of grade XII students Food Services at SMKN 9 Padang. This research method is quantitative, with a correlational approach. The results showed that the category of respondents' achievement level (TCR) of online learning was 3.64 with a high category and the respondents' achievement level (TCR) of student character was 3.05 with a medium category. There is a significant relationship between online learning during the Covid-19 pandemic and the character of class XII Boga Services students at SMKN 9 Padang.  

Page 21 of 37 | Total Record : 365

 19   20   21   22   23 

Filter by Year

2020 2025


Reset
Filter By Issues
All Issue Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 4, No 3 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi More Issue