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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
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The Relationship Between Knowledge of Food Additives and The Attitudes of UNP Culinary Studenst in Concuming Foods That Contain Flavorings, Colorins, and Presertatives Turrahmi, Vadhila; 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.v4i2.10995

Abstract

This research is motivated by technological advances that produce food using food additives to improve quality. The problem arises because there are people who use food additives beyond the limit. The purpose of this research is to describe: 1) the level of  knowledge of food additives, 2) attitudes of students in consuming foods, 3) analyze the relationship betweet konwledge of food additives with students’ attitudes in consuming foods. This type of research uses quantitative methods, correlation approaches. The population in this study were culinary students from class of 2019 and 2020. The research sample is 77 people selected by propotional random sampling. Data was collected by distributing questionnaires via google form. Research results show: 1) the level of students’ knowledge about food additives is in the medium category with a percentage 48%, 2) the level of attitudes towards consuming food is in the medium category with a percentage of 32%, 3) there is a positive and significant relationship between knowledge off food additives and the attitude of consuming food with a correlation value of rxy 0,366 and Tcount (3.404) > Ttable (1.991). This means that the higher the knowledge, the higher the attitude of students in consuming food and vice versa. 
The Effect of Potato Starch Substitution on the Quality of the Cake Flower Shake Jayusman, Yesi; Gusnita, Wiwik
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.v4i2.10990

Abstract

This study aims to analyze the effect of potato starch substitution on the quality of the cake with the addition of 20%, 40%, and 60% potato flour. This type of research is a pure experimental study with a completely randomized design method (RAL) consisting of 4 treatments and 3 repetitions. The object of this research is the cake flower shake with potato flour substitution as much as 20%, 40%, 60% of the quality of the cake flower shake. The technique of collecting data in this research was carried out by organoleptic tests given to 5 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The independent variable in this study was potato starch. The dependent variable of this research is the quality of the cakes produced, including the shape, color, aroma, texture and taste. The data analysis technique used was Analysis of Variance (ANAVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in tabular form and analyzed according to the test of each data. Then the data analysis was carried out, if the data obtained by Fcount was greater than Ftable, then it was continued with Duncan's test. The results of this study indicate that there is a significant effect on the color quality of the cake, while the quality of shape, aroma, texture, and taste cannot be significantly different. It can be concluded that the results of the best quality test for potato starch cake are in treatment (X3) with 60% potato flour substitution.
Organoleptic Evaluation Of Kue Semprong Substitution Of Mocaf Flour (Modified Cassava Flour) Khairani, Muthia; Endrairanti, Hadaina Nur; Najah, Jazilah Zatayumni; Salsabila, Sahda Maura; Normalitasari, Safira Desi; Ayu Palupi, Ghentari Endang
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.v4i2.10974

Abstract

Kue semprong is one of the traditional Indonesian cakes made by baking using a special mold that is later rolled. The main ingredient of kue semprong is rice flour but in this research, it is substituted with mocaf flour. This is because rice consumption is increasing day by day, so to overcome this, it can be replaced with mocap flour. In addition, the nutritional content between rice flour and mocap flour is not much different. The ingredients used in making mocaf flour kue semprong are mocaf flour, tapioca flour, granulated sugar, vanilla, SP developer, eggs, liquid margarine, coconut milk, and salt. The method used in this research is the experimental description method to determine the organoleptic test on the kue semprong. The results obtained from the organoleptic test are that the kue semprong has a creamy yellow color with a little brownish, sweet taste, savory aroma, and crunchy texture.
Standardization Of Galamai Recipes As Traditional Food In Nagari Bukik Sikumpa, Fifty City District, West Sumatera Khair, Dillatul; Gusnita, Wiwik
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.v4i2.11004

Abstract

Differences in the selection of materials, the measurement of ingredients and the techniques for making galamai make the resulting quality different. Basically, the technique for making galamai is glutinous rice flour cooked with coconut milk using cane sugar or palm sugar using a very large cauldron. This study aims to describe the standardization of the recipe, the method of preparation and the quality of galamai in Nagari Bukik Sikumpa, Lima Puluh Kota District. This type of research is qualitative and quantitative research using mixed methods (Mixed Method). The data in this study uses primary data. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire formats. Qualitative data analysis techniques use three streams of activity, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx=∑ x / N), data validity testing the validity of qualitative data, namely: extension of participation, diligent observation, and triangulation. Based on the results of the study, 3 galamai recipes were obtained. The results of the organoleptic test obtained the highest score by Mr. Ahmad Robianza from Jorong Padang Belimbing with an average value of 19.6. The standardization of the galamai recipe was carried out by organoleptic tests to obtain good galamai quality including: galamai shape (neat and uniform), galamai color (dark brown), galamai aroma (fragrant), galamai texture (chewy) and galamai taste (sweet).
The Influence Of Learning Creative Product And Entrepreneurship Subjects To The Passion Of The Students In Entrepreneurship At Smkn 9 Padang Andini, Vanisa; 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.v4i2.10982

Abstract

this study aims to describe The effect of learning outcomes on creative and entrepreneurial product subjects in the culinary field on the passion of class XII Culinary students in entrepreneurship at SMK N 9 Padang. This research method is a quantitative correlational approach. The results of the study are from the average variable score, creative product learning and entrepreneurship obtain a respondent achievement level (TCR) of 4.14 with a very high category. From the average variable score, the desire for entrepreneurship obtained a respondent achievement level (TCR) of 4.14 in the high category. There is a positive and significant relationship between the learning variables of creative and entrepreneurial products and the desire of Class XII Tata Culinary students to become entrepreneurs at SMKN 9 Padang, where the level of relationship between the two variables is in a fairly strong category.
Quality Of Nastar Corn Flour Wahyuni, Sukma; Holinesti, Rahmi; Gusnita, Wiwik; 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.v4i2.11023

Abstract

Nastar is a type of cookie made from a dough of flour, butter and eggs filled with pineapple jam with a brittle, crunchy, slightly gritty texture and sweet taste. The background of this research is because there is no utilization of corn flour raw material in nastar processing. Utilization of corn flour aims to reduce dependence on wheat flour, as well as add nutritional value to nastar. Based on this, this study aims to determine the effect of corn flour substitution of 0%, 15%, 30%, and 45% on the quality of shape, color, aroma, texture and taste of the resulting nastar. This type of research is a pure experiment using a completely randomized design (CRD) with three repetitions. The type of research data is primary data sourced from 3 panelists. Data were analyzed using analysis of variance (ANAVA). If there is a significant effect then proceed with Duncan's test. The results of the study showed that the substitution of nastar corn flour had an effect on the quality of the fragrant aroma of corn and the taste of nastar corn because fcount > ftable. While the shape (neat and uniform), texture, color, and sweet nastar taste did not show a significant effect. The best overall score is uniform shape 3.78 (X2), neat shape 3.78 (X1), color 3.78 (X2), sweet corn nastar aroma 2.89 (X3), texture 3.89 (X2) taste sweet nastar 3.67 (X3). The best result in this study was treatment X1 with 15% corn flour substitution.
Types and meaning of food in the Balimau Paga ceremony in Nagari Sungai Liku nahar, Khailatul; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12923

Abstract

Penelitian ini di latar belakangi karena belum adanya buku sumber tertulis tentang upacara balimau paga hal ini dikhawatirkan jika tidak ada buku sumber tertulis sebagai pedoman, maka upacara balimau paga ini akan hilang dengan bertambahnya budaya, adat yang akan masuk dan kurangnya pengalaman generasi muda tentang tradisi adat upacara balimau paga. Penelitian ini dilakukan dengan tujuan mendeskripsikan jenis makanan, peralatan yang digunakan untuk membawa dan menghidangkan serta mengungkapkan makna yang terkandung dalam makanan adat yang dihidangkan pada upacara balimau paga. Jenis penelitian ini adalah kualitatif, lokasi penelitian dilaksanakan di Nagari Sungai Liku Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan pada bulan Oktober 2023. Sumber data penelitian diperoleh dari informan yaitu datuak, pemuka adat atau kerapatan adat (KAN), bundo kanduang, dan masyarakat. Teknik pengambilan data melalui observasi, wawancara dan dokumentasi. Analisis data yang digunakan adalah reduksi data, penyajian data dan kesimpulan. Hasil penelitian ini menunjukkan bahwa jenis makanan pada upacara balimau paga di Nagari Sungai Liku adalah jenis makanan yang berupa makanan pokok dan lauk pauk terdiri dari nasi putih, gulai ayam, gulai cubadak, gulai mani ikan, ikan goreng balado serta juadah yang disajikan terdiri dari onde-onde, galamai, pinyaram, dan lapek bugih dan juadah tambahan seperti kue bolu dan agar-agar berserta air putih sebagai minuman. Alat yang digunakan untuk membawa makanan yaitu dulang, tudung saji, dalamak, piring samba dan alat untuk menghidangkan makanan yang dibawa oleh bundo kanduang langsung diangkat dengan dulang beserta isinya sedangkan alat untuk menghidang yaitu talam, piring samba, cambuang nasi, piring kecil. Makanan yang dibuat pada upacara balimau paga memiliki makna yang mengandung pesan-pesan berguna bagi seluruh masyarakat.
The Influence of Emotional Intelligence on The Learning Outcomes of Pastry and Bakery Culinary Students of SMK Negeri 6 Padang Putri, Febrila Angria; Yulastri, Asmar; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.15497

Abstract

This research is motivated by the lack of learners' ability to control emotions so that it is difficult to think and focus on learning. This problem is an individual factor that causes students to be unable to provide encouragement to themselves to focus on learning, so that many students have scores below the minimum criteria completeness (KKM) in Pastry and Bakery subjects. The purpose of this study was to analyze the effect of students' emotional intelligence on learning outcomes in pastry and bakery subjects at SMK Negeri 6 Padang. This research method is quantitative with the type of expost facto research (casual research). The population in this study were XI and XII culinary majors at SMK Negeri 6 Padang as many as 197 students. The research sample amounted to 66 students with the sampling technique is random sampling. The primary data collection technique in this study was a questionnaire and the secondary was documentation. The results of descriptive analysis of this study are emotional intelligence is stated to be strong so that it can improve student learning outcomes. Test the success of the correlation coefficient with a coefficient interval of 1.000 with the level of relationship between the two variables is strong. The results of the T test with T table 2.954 are greater than Thitung 1.669 so that there is an influence of emotional intelligence on the learning outcomes of pastry and bakery culinary students at SMK Negeri 6 Padang. 
Implementation of Management Function to Corn fritter Enterpreneurs in Padang Panjang City Sofiani, Hernifa; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16883

Abstract

This research is based on the background of corn business actors who are still facing challenges in applying management principles so that the production produced is not effective and efficient. The purpose of the study is to describe production management in corn farming business actors in Padang Panjang City. The type of research used is qualitative, carried out in Padang Panjang City in July 2024. The source of research data was obtained from informants, namely corn business actors. Data collection techniques by conducting observations, interviews, and documentation. The data analysis used includes data reduction, data presentation, and conclusion drawn. The results of the study show that corn farmers in Padang Panjang City are quite good in carrying out management functions, namely: planning, organizing, directing and supervising the corn production process. 
Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts Syaqhila, Putri; Yelfi, Reno; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12468

Abstract

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..

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