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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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Choux Paste Quality With Canna Flour Substitution Syukra, Elfa; Elida, Elida; Kasmita, Kasmita; 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.v5i1.12925

Abstract

The purpose of this study was to analyze the effect of canna flour substitution as much 25%, 35% and 45% on quality of choux paste in terms of shape, color, aroma, texture and taste. This type of research is an true experiment with the completely randomized design method (RAL) and three repeats. The source of data in this study was obtained from 3 expert panelists. The tool used in taking data is in the form of questionnaires containing questions about the quality of choux paste. The data was analyzed using ANAVA, if Fcount ≥ Ftabel then continued with the Duncan test. The results showed that there was a significant effect choux paste of canna flour substitution between 25%, 35% and 45% on the quality of thes, namely on the quality of the dark brown color of the out, and light brown on the inside of the choux paste, the aroma of canna scented choux paste. The quality of the shape (round, neat and hollow), crunchy texture on the outside and soft on the inside, savory taste has no effect on the quality of the choux paste. The best canna flour choux paste quality test results are in X3 treatment with canna flour substitution as much as 45%.Keywords: Canna Flour, Choux Paste, Quality
Standardization Of Traditional Sambareh Food Recipes Efendi, Elma Wahyuni; Gusnita, Wiwik; Siregar, Juliana; 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.v5i2.15500

Abstract

Thebackground to this research is that there is no standard sambareh recipe in Nagari Pakandangan, Enam Lingkung District, Padang Pariaman Regency, because there are still differences in ingredients and the measurements used and the processing process. this research aims to standardize the sambareh recipe in Nagari Pakandangan, Enam Lingkung District. This type of research uses a mixed method between quantitative and qualitative descriptive. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic questionnaire format. Technique Active qualitative data analysis uses three activity stream, 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: extended participation, diligent observation, and triangulation. Based on the research results, 3 sambareh recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Erdayanti from Korong Kampuang Paneh with an average score of 23,4.  standardization of the sambareh recipe is carried out by organoleptic tests to obtain good quality Sambareh including: Sambareh shape (neat), color of Sambareh (white), aroma of Sambareh (fragrant combination of the addition of other ingredients), texture. sambareh (soft and nesting) and the taste of sambareh (savory).
Difference In The Quality Of Storage Power And Randang Lokan Hedonic Test Maysya, Rameza Nabilah; Elida, Elida; Gusnita, Wiwik; Zulfikar, Dikki
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.v5i3.16885

Abstract

This research is motivated by local food innovations that are processed using lokan basic ingredients from the South Coast and West Pasaman. The difference in the origin of the lokan area used will produce the resulting physical, chemical and sensory characteristics. This can affect a person's storage capacity and likability level. This study aims to analyze the shelf life and describe a person's preference for lokan randang by using the origin of different lokan areas. This type of research is a mixed method using qualitative methods for storage capacity and quantitative methods for hedonic tests of randang lokan.  The data collection technique in this study is using observation and questionnaires. The data obtained using the t-test method, the results of the questionnaire were tabulated in the form of tables and level tests to find out the comparison of a person's level of preference for different randang lokan. The results show .
Analysis Of The Traditional Lamang Broadcastang Cake In Sariak Alahan Tigo Yunica, Febria; Faridah, Anni; Gusnita, Wiwik; Indrayeni, Wiwik
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.v5i1.12471

Abstract

This research is motivated by traditional cakes which are rarely found because most people tend to like ready-to-eat food. In the economic world, selling traditional cakes is less popular with the public, this has resulted in the lack of existence of traditional cakes. Like Lamang Siarang, it is rarely known by the wider community because this traditional cake itself is only made on certain occasions and the manufacturing process is complicated and takes quite a long time. The aim of this research is to describe the tools, materials, method of making, meaning and quality in making lamang broadcastang. The type of research used in this research is descriptive qualitative. Using observation, interview and documentation techniques. The instrument of this research is the researcher himself as a data collection tool. The number of informants taken was 15 informants. From older mothers, mothers who are experts in making lamang and mothers who usually make lamang on special days and know the meaning of lamang broadcasting. Data was obtained directly from informants by coming to Nagari Sariak Alahan Tigo, Solok Regency. Data description through data validity with a process of testing validity, reliability and objectivity. The data is analyzed using data reduction, display and verification conclusions. The results of this research are the ingredients for lamang broadcastang, broadcast rice, brown sugar, talang (bamboo), coconut, salt, vanilla and coconut water. The preparation tools used are everyday equipment, while the processing tools used are stoves and frying pans, the tools for taking gutters are saws and machetes. The processing technique used to make lamang broadcastang is grilling. Lamang broadcastang has meaning at certain events including, at a wedding event, the sumandan asks for lamang broadcastang at the house of the Daro child, this is meaningful as a ritual symbol to honor the ancestors of the ancestors in sariak alahan tigo. At the event commemorating the 100th anniversary of the death of Lamang Broadcasting, it is made to use as a stick for people who have died. And on the occasion of welcoming the holy month of Ramadan and holidays (Eid al-Fitr and Eid al-Adha), making lamang means covering insulting words from other people who cannot afford to make lamang from an economic perspective. The quality of Lamang broadcast is that it is long, round and resembles a container made of bamboo (talang), black to purple in color, has a sweet taste, with a dense and slightly hard texture and has a distinctive aroma of bamboo (talang).
Standardization of the Typical Sakura Cake Recipe for Jorong Cangkiang Nagari Batu Taba Salsabila, Shofira; Syarif, Wirnelis; Fridayanti, Lucy; Siregar, Juliana
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.v5i2.13623

Abstract

This research was motivated by the lack of standardization of Kue Sakura recipe. This can be seen in the results of observations of material preparation techniques and manufacturing methods, so that the resulting quality is not the same. And of course this research aims to find a standard recipe for Kue Sakura. This type of research is a mixed method, namely combining quantitative research with qualitative research. This research will be carried out in Jorong Cangkiang Nagari Batu Taba in January - February 2024. Based on the results of standard organoleptic tests for Kue Sakura recipes which have been converted with 3 repetitions, it was found that the quality of kue Sakura is seen from its tube-like shape, light yellow color, soft texture, typical vanilla aroma and sweet taste.
Analysis Shelf Life And Hedonic Test Original Kemojo With Purple Sweet Potato Kemojo Gea, Selvi Yana; Elida, Elida; Syarif, Wirnelis; Anggraini, Ezi
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.v5i3.16876

Abstract

Kemojo is a traditional Riau cake formed like a frangipani flower, with a soft, green inner texture, non-porous, dense, but slightly dry outside, and a brownish hue. Kemojo is a traditional cuisine that includes wheat flour, eggs, granulated sugar, margarine, coconut milk, and pandan leaves. It is frequently served at weddings, circumcisions, fasting, and Eid. The purpose of this study was to examine the shelf life and hedonic test of traditional kemojo cake with purple sweet potato kemojo cake in terms of color, aroma, texture, and taste. The approach used is a hybrid method, which integrates qualitative and quantitative data.  According to the study, the original kemojo cake and purple sweet potato kemojo cake have a shelf life of 3 days at room temperature (23˚C to 29˚C) with a closed ivory box. The hedonic test analysis results for the original kemojo cake and purple sweet potato kemojo cake were collected by administering a questionnaire to 50 consumer panelists and comparing the t-count to the t-table. If the t-count exceeds the t-table, then the hypothesis is accepted. If the t-count is less than the t-table, Ho is rejected. Specifically, color 3.256 ≥ 2.009, aroma 1.373 ≤ 2.009, texture 3.107 ≥ 2.009, and taste 697 ≤ 2.009. The data analysis results reveal a significant difference in color and texture preferences between the original kemojo cake and the purple sweet potato kemojo cake. The aroma and taste of the classic kemojo cake and the purple sweet potato kemojo cake are comparable. 
Development Of Putu Bendera Promotional Media Saputra, Wisnu Edi; Yulastri, Asmar; Fridayati, Lucy; Indrayeni, Wiwik
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.v5i1.11031

Abstract

This research was motivated by the absence of putu bendera promotional media in the form of making putu bendera advertising videos. The purpose of development in this study is to develop putu bendera promotional media in the form of putu bendera advertising videos so that putu bendera is better known to the wider community.This type of research is development research with the development model used is Planning, Production, and Evaluation (PPE). The trials in this study consist of 3, namely validity tests, practicality tests and effectiveness tests. While the data analysis technique used is a descriptive data analysis technique, namely by describing the validity, practicality, and effectiveness of using putu bendera ad videos.The results of this development conclude as follows; (1) Expert validation is declared very valid with an average value categorized as very valid (2) The practicality of the putu bendera ad video based on the practicality test on the putu bendera maker is declared very practical (3) The effectiveness of the putu bendera ad video based on the effectiveness test to the community in Barus District with the effective category. The conclusion of this study is that this putu bendera advertising video is valid, practical, and effective to increase public attraction to putu flag. 
Analysis Of The Potential Content Of Micronutrients In Traditional Foods In West Pasaman District Putri, Tika Nuansa; Kasmita, Kasmita; Yuliana, Yuliana; Gusnita, Wiwik; Santi, Titen Darlis
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.v5i2.12943

Abstract

This research aims to analyze the potential micronutrient content in traditional foods in West Pasaman Regency as an effort to prevent stunting in children. The research method involves collecting traditional foods commonly consumed by local communities and analyzing them to identify the content of micronutrients such as vitamins, minerals and other important nutrients. The research results show that traditional foods that are widely consumed in West Pasaman Regency have great potential in providing essential micronutrients for children's growth. A number of traditional foods are high in vitamins A, D, E and K as well as minerals such as iron and zinc, which are important for healthy growth and development. Analysis of traditional foods also revealed the presence of antioxidant compounds that help protect the body from cell damage and can play a role in preventing stunting in children. These findings highlight the important role of traditional foods in providing the micronutrients needed to prevent stunting. The implications can support the promotion and increase in consumption of local, nutrient-rich foods in West Pasaman Regency as part of a strategy to prevent stunting in children. 
The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies Ningrum, Wulan Salwa; Gusnita, Wiwik; Holinesti, Rahmi; Anggraini, Ezi
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.v5i2.16540

Abstract

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).
Review Of Ethics And Waiter Responsiveness In Breakfast Service At Mentawai Restaurant Hotel Pangeran Beach Padang Pratama, Rizqi Flantika; 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.v5i1.12909

Abstract

This research was motivated by several complaints from guests regarding the ethics and responsiveness of waiters while on duty at the Mentawai Restaurant Hotel Pangeran Beach Padang. This research aims to analyze the ethics and responsiveness of waiters in breakfast service at the Mentawai Restaurant Hotel Pangeran Beach Padang. This research is useful as considerations and suggestions regarding waiter ethics and responsiveness.This research method is descriptive quantitative. The population in this study were all guests staying at the Pangeran Beach Hotel Padang. The sampling technique in this research was Non Probability Sampling with the accidental sampling method and obtained a sampel of 372 respondents. The data used is primary data and secondary data. Data were collected in this research by distributing questionnaires, and the trial sampel for this research was 30 people. Instrument testing uses validity and reliability tests. The data analysis techniques in this research are data tabulation and data description.The results of the research that has been carried out show that the waiters at the Mentawai Restaurant Hotel Pangeran Beach Padang have good ethics (89%) and responsiveness (89%), however there are still 2 to 3% of waiters who do not have good ethics and responsiveness. The Prince Hotel should remind employees to have good ethics and responsiveness when working and provide training regarding etiquette and responsiveness with external sources from the hotel or company.  

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