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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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Consumption of Spicy Food and Caffeinated Drinks in Culinary Concentration PKK Students Diza, Salsabila Mutiara; Kasmita, Kasmita; Yuliana, Yuliana; Mustika, Sari
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.v5i2.12953

Abstract

The aim of this research is to describe the consumption of spicy food and caffeinated drinks among PKK Culinary Concentration students based on research indicators. The indicators in this research are the type of food and drink, the amount of food and drink and the frequency of consumption of the food and drink. The type of research used is quantitative descriptive, the data source in this research is PKK students with a culinary concentration, totaling 114 respondents. The data collection technique used was to fill out a questionnaire (google form) to obtain complete and clear information about the consumption of spicy food and caffeinated drinks among PKK students with a culinary concentration. The research results show that on average PKK Culinary Concentration students consume spicy food with a frequency of 1-2 times/week (43%) with the amount consumed being 1 portion (79%) and how to get it. food is by buying it (78%). ), while the average consumption of caffeinated drinks with a frequency of 1-2 times/week is (35%) with consumption of 1 serving is (70%) and the way to get this food is to buy it (56%). From the research results, it can be interpreted that the consumption of spicy food and caffeinated drinks among PKK Culinary Management Concentration students is still within safe limits. 
The Effect Of Using Different Rejected Watermelon On The Quality Of Bavarois Pudding Haryanti, Haryanti; Anggraini, Ezi; 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.v5i3.16856

Abstract

Bavarois pudding is a popular product with a sweet flavor and soft texture. This study aims to determine how the use of sengkaling rejected watermelon, oval rejected watermelon, and striped red rejected watermelon can affect the organoleptic characteristics of bavarois pudding. This type of research is pure experiment, the object of this research is pudding bavarois. The variables of this study include independent variables with 4 factors, namely no watermelon (X0), sengkaling rejected watermelon (X1), oval rejected watermelon (X2), and striped red rejected watermelon (X3). The dependent variable is the quality of bavarois pudding. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. This research design is a completely randomized design (CRD) with three repetitions. The data obtained were analyzed using analysis of variance (ANOVA), if Fcount > Ftable then continued with the Duncan test. The results showed that the use of rejected watermelon had a significant effect on the characteristics of shape, color, aroma, texture and taste. Striped red rejected watermelon had a significant effect on the characteristics of shape (neat according to the mold), color (pink), and taste of pudding bavarois (sweet watermelon). Oval ripe watermelon gave more prominent results in terms of texture (soft) and aroma (fragrant watermelon).  
The Effect Of Corn On Pastry Quality Safina, Dinara; Faridah, Anni; Andriani, Cici; 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.v5i2.12930

Abstract

High imports of wheat and increasing consumption of wheat as the main raw material for the Bakery, Pastry,Pasta and Noodle industries. Pastry is a type of product without yeast that has a dry and layered texture. To in-crease nutritional value, add variety to pastry and reduce the use of wheat flour, corn can be used as a substitute.Corn production in West Sumatra increases every year and the price is relatively cheap because it is underutilized by the community. This research aims to analyze the effect of 0%, 20%, 30% and 40% corn on pastry quality. Thistype of pure experimental research uses a completely randomized design (CRD) method and three repetitions. The data collection technique was carried out by giving a questionnaire to three limited panelists who were lecturers in the Pastry and Bakery course, Family Welfare Science, Culinary Management concentration, UNP, with primary data types. Data were analyzed using ANOVA, if Fcount > Ftable then continued with the Duncan Test. The results of the research showed that the average value was almost the same for each treatment, except for the color, flakyand sweet taste quality tests for corn. This is proven by the ANOVA results, where the color quality, flaky texture and sweet taste of the corn are different. The best pastry quality value is when corn is used as much as 30%.
The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies Ramadhannisa, Ilmi Syukro; Holinesti, Rahmi; Syarif, Wirnelis; 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.v5i1.12924

Abstract

This research is motivated by the increasing consumption of wheat, where wheat comes from imported wheat. To reduce dependence on wheat, local food ingredients such as white sweet potatoes can be used. Utilizing local food can create new innovations in snow white cookies using white sweet potatoes, as well as increasing public knowledge of the use of local food ingredients. This research aims to analyze the effect of white sweet potato substitution of 15%, 30% and 45% on the quality of Snow’s cookies including shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if significantly different, continued with the Duncan test. The results of the research showed that there was a significant effect between the substitution of white sweet potato at 15%, 30% and 45% on the texture and taste quality of the Snow’s cookies. Based on statistical tests, the data obtained Fcount (13.60) > Ftable (4.76) on the quality of the crumbly textureand Fcount (12.25) > Ftable (4.76) on the quality of the typical taste of white sweet potatoes, then continued with the test Duncan. The quality test results for the best white sweet potato snow’s cookies were found in the X3 treatment with 45% white sweet potato substitution. 
The Relationship Between Parental Parenting and Student Learning Outcomes In Public High School 6 Padang Aprilia, Annisa; Yulastri, Asmar; Gusnita, Wiwik; Indrayeni, Wiwik
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.v5i2.15498

Abstract

This study is motivated by the researcher's observation of diverse parenting patterns, which even affect student learning outcomes. This study aims to describe parenting patterns, learning outcomes, and analyze the relationship between parenting patterns and student learning outcomes at SMK Negeri 6 Padang. The research method used in this study is to use quantitative methods with a correlational research approach, the population in this study were all grade XI students of SMK Negeri 6 Padang in the 2023/2024 school year totaling 454 students. The sampling technique used was simple random sampling. Data collection is done with google form and using a Likert scale that has been tested for reliability. Data were analyzed with descriptive and correlation analysis. Based on the results of statistical calculations that parental parenting is in the moderate category (53.7%) and the most dominant one used by parents is democratic parenting, student learning outcomes are in the moderate category (35.4%). the results of the research were conducted using Pearson product moment correlation analysis, it is known that the correlation coefficient of parental parenting (X) with learning outcomes (Y) is 0.606 which is included in the strong category. The results of hypothesis testing obtained > namely 3,514> 1,664 and a significance value of 0.001 <0.05. It can be concluded that there is a significant relationship between parenting patterns and student learning outcomes and the hypothesis results are Ha accepted and Ho rejected. 
Analyze of Sensory (Color, Teksture, Taste) Wet Noodles Using Extract Peperromia Pellucida Zahara, Ayu; Elida, Elida; Kasmita, Kasmita; Ul\wan, Naseh
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.v5i3.16884

Abstract

This research aims to test and analyze the effect of using ketumpang water extract on the quality of wet noodles. This research is an experiment using 3 treatments, 2 of which are the same and one is different because it uses the triangle test or differentiation test. The data analysis technique used is using binominal data which includes the influence on color, namely at the 5% level, for texture also at the 5% level, and for taste also at the 5% level, which means that each is significantly different. And next (Analysis of Variance (ANOVA) to analyze the sensory test data, the average value for color X1 (2,57), X2 (16,33), X3 (1,00) was obtained. For the average value for texture X1 ( 3,67), X2 (14,00), X3 (2,33). For the average value of flavor X1 (3,67), X2 (14,00), X3 (2,33) The sensory test obtained a significant value or probability (sig) for the quality of color, texture and taste, namely 0.01<0.05, then continued with the Duncan test It was concluded that the test results for using ketumpang water extract on wet noodles were treatment (X2) with sensory code 523. 
Analysis Of Traditional Lopek Cik Ku Cake In Nagari Air Bangis Maulani, Dira; Faridah, Anni; Gusnita, Wiwik; Andriani, Cici
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.v5i1.12469

Abstract

This research was carried out as an effort to maintain the existence of the traditional Lopek Cik Ku cake among the current generation which will become literature (written books) and documentation in the future. The research was carried out in September-October 2023 in Nagari Air Bangis, West Pasaman Regency. The aim of this research is to identify the equipment, composition of ingredients, describe the technique, process of making Lopek Cik Ku, and the meaning of the traditional Lopek Cik Ku cake at special events or traditional events. The type of research used is qualitative research with a descriptive approach. Data information in this research was obtained from 8 informants including KUBE Warisan Umak, community women who are experts and have made Lopek Cik Ku in Nagari Air Bangis. The data collection techniques used were observation, interviews and documentation. Data analysis is carried out by reducing, presenting, concluding and verifying the data. The results of this research are that the ingredients for Lopek Cik Ku are white sticky rice, old grated coconut, brown sugar, water, salt and young leaves of klutuk banana. The tools used are, stove, frying pan, tray, steamer, strainer. The processing techniques are boiling, roasting and steaming. The method for processing Lopek Cik Ku is: The first step is to dry the banana leaves in the sun until they wilt, so that when wrapping they don't break, then roast the grated coconut and sticky rice separately until dry and brownish, grind the sticky rice, boil the brown sugar in water until dissolved and thick, then add it. roasted coconut and stir well, add the smooth sticky rice while stirring well, remove from heat and let cool, then wrap in banana leaves, then dry in the sun until dry to last longer.
Interest In a becoming a Teacher Among sudents PKK Culinary Concentration After Educational Field Practice Shahida, Siti Nur; Syarif, Wirnelis; Elida, Elida; Andriani, Cici
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.v5i2.12962

Abstract

This research aims to analyze students' interest in becoming teachers after carrying out educational field practice (PLK). To analyze PLK activities for PKK students with a Culinary Concentration Class of 2019. To analyze the influence of PLK on interest in becoming a teacher among PLL students with a Culinary Concentration Class of 2019. In this research, measurements will be taken to determine the interest of 2019 PKK Culinary Concentration students to become teachers after implementing PLK. This research is a type of ex post facto research using a quantitative approach. The population is students from the 2019 PKK Culinary Concentration Study Program using data analysis techniques, descriptive analysis tests, normality tests, linearity tests and hypothesis tests.The research results obtained are 1) PLK activities for students of the 2019 Culinary Concentration PKK Study Program in this research can be categorized as high, namely with a percentage of 74.9%. 2) Interest in becoming a teacher among students from the 2019 PKK Culinary Concentration Study Program in this research can be categorized as low, namely with a percentage of 79.1%. 3) In the linear hypothesis test, there is an influence of PLK activities (X) on interest in becoming a teacher (Y) among students of the 2019 Culinary Concentration PKK Study Program, which is indicated by a correlation coefficient of 0.039 with a coefficient of determination (R2) of X on Y of 0.102. This shows that the PLK activity variable has an influence on the interest in becoming a teacher among students of the 2019 Class of PKK Culinary Concentration Study Program by 12.1%.
Nutritional Status of SMA N 1 Bukit Sundi Students Solok District Syahada, Rifa; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
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.v5i3.16846

Abstract

Adolescence is a transition period that is very vulnerable to nutritional problems. Likewise, young women occupy an important position in the flow of human life, because they will become prospective mothers who play a role in preserving and giving birth to quality generations and offspring in the future. The nutritional status of adolescent girls needs to be aforethought, where energy and protein intake, and knowledge about stabilized nutrition affect the nutritional status of adolescents. The attempt of this research was to determine the nutritional status of female students at SMA N 1 Bukit Sundi. The category of research is perceptive with a cross-sectional form. This research was carried out in April-May 2024, with a sample population of 100 people using a simple random sampling technique. Nutritional status was measured by the Body Mass Index (BMI) with data obtained through filling out questionnaires by research subjects, where research results showed that 40% of female students were included in the underweight nutritional category, 44% of female students were included in the underweight nutritional category. normal, 10% of female students fall into the overweight nutritional category, 5% of female students fall into the obese nutritional category level I, and 1% of female students fall into the obese nutritional category level II.
Fish Pangek Processing Lake Singkarak In Solok Regency Adawiyah, Nadiatul; 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.v5i2.12942

Abstract

This research is motivated by pangek in general made from sea fish and no additional ingredients, this is different from the pangek in Nagari Paninggahan which is made from lake fish, namely bilih fish and sasaudan fish mixed with additional ingredients such as young nagka, young papaya, chayote, and sijangkang. This research was conducted with the aim of identifying the composition of ingredients, spices, tools used in making pangek in Nagari Paninggahan and explaining the processing process used in making pangek in Nagari Paninggahan.The type of research used is qualitative, the location of this research was carried out in Nagari Paninggahan, Junjung Sirih District, Solok Regency in October 2023. The data sources are Bundo Kandung and people who are experts in making pangek. Data collection techniques by conducting observations, interviews, and documentation. Data analysis in the field which includes data reduction, data presentation, conclusion drawing and verification. The results showed that pangek in Nagari Paninggahan is made from bilih fish and Sasau fish, as well as additional ingredients such as young jackfruit, young papaya, chayote and sijangkang.  The spices used are red chili, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, ruku-ruku leaves, lemongrass and belimbing wuluh. The tools used are knives, plastic kom, grindstone or blender, cauldron or talenang, stove and samba plate. The process of making

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