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
 21   22   23   24   25 
The Relationship Of Industrial Work Practices And Learning Motivation To Job Preparation Wulandari, Yuka; Andriani, Cici; Elida, Elida; Zulfikar, Dikki
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.v5i2.12961

Abstract

This research aims to describe the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work in class XII Bukittinggi. In this research, measurements will be taken to determine the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work. This research is a type of correlation research using a quantitative approach. The population was students of class Based on the results of hypothesis testing, it can be seen that industrial work practices and learning motivation have a very good relationship with readiness to enter the world of work for XII Culinary students at SMKN 2 Bukittinggi. This can be seen based on the correlation figures, namely Rcount > Rtable 0.825 > 0.288. It can be seen that the relationship between the variables of industrial work practices and learning motivation and work readiness has a perfect relationship because it is between 0.810-1.000. Based on the f test, it can be seen that the Sig. for variable SMKN 02 Bukittinggi.
The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour Hazzarah, Fanessha; Elida, Elida; Gusnita, Wiwik; Holinesti, Rahmi
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.v5i3.16886

Abstract

This study aims to analyze the effect of  25%, 50%, and 75% substitution of jewawut flour on the quality of the, aroma, texture and taste of the baked brownies produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained from 3 expert panelists by filling out the organoleptic test format. Analysis of the data used is ANOVA, if there is a significant effect, continue with Duncan's test. The results showed there was no effect on the quality of the aroma, texture (congested), texture (dry) and taste of the baked brownies produced. The results of the best steamed brownies in the X3 treatment were in the sweetness category, tasted chocolate, and dark brown in color. It is suggested to the next researcher to process steamed brownies using a substitution of 75% of the amount of wheat flour used.
Utilization Of Butterfly Pea Flower Extract On The Characteristics Of Putu Ayu Nopendra, Wilda Dwi; Andriani, Cici; Fridayati, Lucy; Zulfikar, Dikki; Nurhasanah, Nurhasanah
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.v5i2.12940

Abstract

This research is motivated by the increasing use of synthetic dyes in society, industry and the market. To reduce dependence on synthetic dyes, natural dyes such as butterfly pea flowers can be used as a substitute for synthetic dyes. Butterfly pea flowers have many health benefits. The benefits of butterfly pea flower extract as a natural dye in making putu ayu can reduce the use of synthetic dyes and can introduce the public that butterfly pea flowers have many benefits. This research aims to analyze the use of telang flower extract as much as 25%, 50% and 75% on the quality of putu ayu which includes shape, color, aroma. This type of research is an experiment with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists with an organoleptic test filling format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if different, continued with the Duncan test. The use of butterfly pea flower extract as a natural dye affects the color quality (blue bottom) and texture (soft). 
Application Of Personal Hygiene In The Production Process At The Salsabila Gift Shop Darmadi, Nadia Mastura; Yulastri, Asmar; Fridayati, Lucy; Mustika, Sari
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.v5i2.15622

Abstract

Hygiene in the production process certainly determines product results, especially production in the food sector. Based on the results of studies at the Salsabila Souvenir Shop, it shows that one of the principles of food sanitation hygiene according to the Indonesian Ministry of Health has not been fulfilled, namely in food processing. In product processing, employees at the Salsabila Souvenir Shop have not paid attention to the requirements set by the Ministry of Health, namely personal hygiene. This research aims to find out how employee personal hygiene at the Salsabila Souvenir Shop is implemented in the production process, so that employees can understand the correct standards in handling personal hygiene so as not to contaminate production results. Employee self-awareness in the field of cleanliness is very necessary to ensure production quality that must be able to satisfy customers. This research becomes a reference material for employee introspection regarding standards for creating a clean work environment. This type of research is descriptive research with a quantitative approach. The subjects of this research were all 15 employees at the Salsabila souvenir shop. The sampling technique uses a saturated sampling technique so that the entire population becomes the sample. The data collection technique was carried out using a questionnaire with a Likert scale whose validity and reliability have been tested. Next, the data was analyzed through descriptive analysis using the assessment categorization method.Based on the research results, it shows that the results of research conducted on the personal hygiene application variable from 15 respondents can be explained that the level of achievement of respondents in the application of personal hygiene in the production process at the Salsabila souvenir shop was obtained at 41% in the low category.Based on the data obtained and analysis of field data, it can be concluded that the Implementation of Personal Hygiene in the Production Process at the Salsabila Souvenir Shop is still in the low category, this is due to the fact that there are employees who do not fully comply with the specified operational standards, such as not wearing work clothes, aprons, and gloves when working, causing the work to be ineffective and the food to become contaminated by bacteria.
Identification And Potential Of Traditional Foods In Lekuk 50 Tumbi Lempur Tourism Village As A Culinary Tourism Attraction Araruna, Agre; Kasmita, Kasmita
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.v5i1.12908

Abstract

The purposeof this study  was to describe the traditional food varities in Lekuk 50 Tumbi Tourism Village in terms of culinary tourism indicators, namely uniqueness, originality, authenticity and diversity. The research method in this thesis uses descriptive research methods with qualitative data. The goals and research statements guided the analysis and interpretation of the collected data. Using a non-probability sample technique called snowball sampling, informants were identified. Through observation, documentation, and interviewing, data was gathered.The results of the study show that traditional food in the village has strong characteristics and is able to create an unforgettable culinary experience for tourists. Overall, the traditional food at Lekuk 50 Tumbi Lempur Tourism Village has great potential as a main attraction in culinary tourism. The combination of uniqueness, authenticity, originality and diversity creates an immersive and unforgettable culinary experience for tourists. With the right development strategy, the village can maximize this potential, strengthen the local economy, and introduce its rich cultural heritage to the world. Through collaborative and sustainable efforts, Lekuk 50 Tumbi Lempur Tourism Village has the potential to become a culinary destination that not only spoils the tongue, but also touches the soul with authentic cultural diversity.Keyword:  
The Effect of Soaking Time on The Quality of Candied Papaya Khairani, Ulva; Faridah, Anni; Holinesti, Rahmi; Insan, Ranggi Rahimul
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.v5i3.16891

Abstract

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated > F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count > F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).  
Development of Scrapbook Learning Media in Basic Culinary Subjects at SMK Negeri 3 Padang Wajdi, Farelina; Yulastri, Asmar
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.v5i1.12907

Abstract

This research is motivated by the use of an merdeka curriculum which gives schools and teachers the authority to carry out learning using practicums or not, as well as variations in learning media which are still lacking in Culinary Basics subjects which have an influence on student learning outcomes. The aim of this research is to analyze the validity of Scrapbook learning media and the practicality of Scrapbook learning media during the learning process. This type of research is research and development (RnD). The product trial subjects were lecturers on learning media and basic culinary arts, teachers of basic culinary subjects and X Culinary students at SMK Negeri 3 Padang. The research data analysis technique is the Aiken's V formula and the practicality value is analyzed descriptively. The research results obtained were validation of media development by media and material experts of 0.77 which was declared valid and 0.89 which was declared very valid. The practicality of using Scrapbook learning media by basic culinary subject teachers and Culinary X students is 90% with very practical criteria. 
Quality Of Bakpao With The Use Of Different Steaming Equipment Maharani, Annisa; Elida, Elida
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.v5i2.15339

Abstract

This research aims to analyze the effect of using different steaming base ingredients on the quality of the buns. This research is an experiment using 3 basic steaming materials (aluminium, stainless steel, bamboo) with 3 repetitions. The data analysis technique used is Analysis of Variance (ANAVA) to analyze sensory test data. The results of the sensory tests obtained quality including shape (neat) average values of X₁ (3.22), X₂ (3.22), X₃ (3.89). Shape (1/2 circle) average values of X₁ (3.39), X₂ (3.11), X₃ (3.11). Volume (expand) average values X₁ (3.22), X₂ (3.33), X₃ (3.22). Aroma (yeast-scented) mean values X₁ (3.22), X₂ (3.22), X₃ (3.89). Texture (slippery) average values X₁ (3.22), X₂ (3.11), X₃ (3.56). Texture (soft) average values X₁ (3.67), X₂ (3.89), X₃ (3.78). Texture (fine porous) average values X₁ (3.44), X₂ (3.33), X₃ (3.33). Taste (moderately sweet) average values X₁ (3.11), X₂ (3.11), X₃ (3.11). Based on the results of the sensory test, it was found that Fcount was greater than Ftable for the quality of the aroma of the buns, so it was continued with the Duncan test. X₁ and X₂ are not significantly different, X₁ and X₃ are significantly different. It was concluded that the results of the quality test of the buns using different steaming base materials were in the treatment (X₃) using bamboo-based steamers. 
Analysis Of Improvement Student Knowledge Using Video Tutorial Media Through The YouTube Application On Class XI Culinary Pastry Material At SMKN 9 Padang Barus, Anisa Devita Boru; Andriani, Cici; Elida, Elida; 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.v5i3.16870

Abstract

The development of science and technology has affected various aspects of life, including education. One aspect that has developed is learning media, with video tutorial media being an effective and interesting tool, especially in the culinary field. Video tutorials allow students to learn material visually and can be accessed at any time, facilitating independent learning. This study aims to determine the effect of using video tutorial media through YouTube in improving student knowledge on pastry material in class XI Culinary SMKN 9 Padang. The research method used was an experiment with a pretest-posttest control group design. The research sample consisted of 64 students, with 32 students in the experimental class XI Culinary 4 and 32 students in the control class XI Culinary 2. Data collection techniques include tests and documentation, while data analysis uses normality, homogeneity, and hypothesis tests with independent sample t-test. The posttest t-test results show that the knowledge value of experimental and control class students has a tcount value of 3,227> ttable 1,99897 or sig. (2-tailed) 0,021 < 0,05. Thus, Ho is rejected and Ha is accepted, which means there is a significant difference in the value of student knowledge between classes that use video tutorials via YouTube and classes that use conventional learning media. 
The Relationship Of Creativity With Student Learning Outcomes In Pastry And Bakery Subjects At Smk Negeri 6 Padang Ramadhani, Chintya Putri; Yulastri, Asmar
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.v5i1.12208

Abstract

This research was motivated by students' low curiosity in the material being taught, resulting in low creativity and no new innovations produced by students. This occurs due to students' lack of confidence in their abilities, because they are afraid to take risks when practicing pastry and bakery. From the problems above, many students fail in pastry and bakery subjects which will have an impact on learning outcomes. The aim of this research is to describe: 1) student creativity in Pastry and Bakery subjects, 2) student learning outcomes in Pastry and bakery subjects, 3) the relationship between creativity and student learning outcomes in Pastry and bakery subjects at SMK Negeri 6 Padang . This type of research is quantitative with a correlational approach. The population in this study was class XII culinary students at SMK Negeri 6 Padang for the 2023/2024 academic year, totaling 96 people. The sample consisted of 96 people taken using a saturated sampling technique. The saturated sampling technique is that all members of the population are used as research samples. The primary data collection technique uses a questionnaire and is measured using a Likert scale. Then for secondary data using learning outcomes in the form of grades in pastry and bakery subjects. Analysis requirements test was carried out using normality tests and linearity tests, then hypothesis testing using Pearson product moment correlation analysis, and correlation significance testing with the T test using SPSS Version 21.00. The research results show that: 1) the creativity of class XII students at SMK Negeri 6 Padang is in the medium category (53.1%), 2) the learning outcomes in pastry and bakery subjects for class 4%), 3) based on hypothesis testing, there is a positive and significant relationship between creativity and student learning outcomes in the Pastry and Bakery Products subject with a significant value of 0.001.                                                                                   Keyword: Creativity, pastry and bakery learning outcomes, pastry and bakery subjects.

Page 23 of 37 | Total Record : 365

 21   22   23   24   25 

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