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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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Determinants of Learning Motivation for Students of Class of 2020 Culinary Management Concentration, Padang State University Yulias, Yahya Aulia; Andriani, Cici; 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.v5i3.16893

Abstract

This research was motivated by the change in learning patterns to online, which had an impact on the 2020 Class of Family Welfare Education students at Padang State University. This research aims to analyze the influence of online learning patterns on student learning motivation and perceptions. The research method uses a quantitative approach with simple linear regression analysis and hypothesis testing, as well as interviews for qualitative data. The research results show that the online learning pattern is in the medium category with several technical and interaction obstacles. There is a significant and positive influence of online learning patterns on student learning motivation (Y = 11,868 + 0,308X, tcount 5,989 > ttable 1,99547). Student perceptions tend to be positive, even though they face adaptation challenges. In conclusion, online learning has a positive impact on learning motivation and is well received by students, but it still requires the development of infrastructure and learning methods to optimize the educational process in the field of culinary arts and family welfare. 
The Effect Of Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production Fikkra, Kaffaka Likka; Holinesti, Rahmi
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.v5i1.12919

Abstract

Mochi is a traditional Japanese food made from glutinous rice flour with a sweet taste and a distinctive soft texture that turns chewy when eaten. Mochi is typically round in shape, filled with peanut paste, and coated with roasted cornstarch. In Indonesia, mochi has various variations, one of which involves modifying the mochi's outer layer by adding food coloring to the dough. As time progresses, people have become more aware of the negative effects of synthetic ingredients, leading consumers to shift towards using natural food colorings. Butterfly pea flowers are one alternative source of natural food coloring. These flowers contain anthocyanin compounds that can produce a blue color. The use of butterfly pea flowers does not affect the taste of food products since it only contains anthocyanins. The purpose of this study is to analyze the quality of mochi with the addition of butterfly pea flower extract. The research method employed is a pure experiment, using a Completely Randomized Design (CRD) with three repetitions. Data was collected by surveying a limited group of panelists, who are Family Welfare Science lecturers with a concentration in Culinary Arts at the Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data was analyzed using Analysis of Variance (ANOVA), and if F-value > F-table, then the Duncan test was conducted. The research results indicate a significant effect on color quality. However, the shape (neat and uniform), aroma, texture, and taste did not show a significant effect. The highest overall scores were as follows: neat shape 3.11 (X1), uniform shape 3.11 (X1), blue color 3.44 (X1), pleasant aroma 3.33 (X0), chewy texture 3.67 (X1), and sweet taste 3.33 (X1). The best result in this study was treatment (X1) with a 50% substitution of butterfly pea flower extract. 
The Relationship Of Creative Entrepreneurship Product Learning Results With The Entrepreneurial Character Of Students Of Smkn 6 Padang Hafifah, Hasyiati; Yulastri, Asmar; Andriani, Cici; 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.v5i2.15495

Abstract

This research was motivated by the low learning outcomes and entrepreneurial character of SMK N 6 Padang students. This study aims to determine whether there is a relationship between the learning outcomes of Creative Products and Entrepreneurship with the entrepreneurial character of SMKN 6 Padang students. This type of research is quantitative descriptive with a correlational approach. The population in this study was grade XI students of SMK Negeri 6 Padang, totaling 454 students. Sampling using the Proportionate Random Sampling technique, the sample amounted to 82 students. The data collection technique uses the distribution of questionnaires through google forms that have been tested for validity and reliability. Data analysis techniques use descriptive and correlational analysis. The resultsshowed that 1) Student learning outcomes were in the medium category with a range of 63 – 80 (43.90%), 2) Student entrepreneurial character was in the medium category with a range of 144 – 156 (36.58%), 3) Therewas a positive and significant relationship between the learning outcomes of Creative Products and Entrepreneurship with the entrepreneurial character of SMKN 6 Padang students with shows the significance of the relationship between learning outcomes and entrepreneurial character is 0.000 < 0.05 and the correlation value of RXY 0.626 which is considered strong and the value of Tcalculate (7,184) > Ttabel (1,664).  
Organoleptic Test Analysis of Pie Crust Using Rub-In and Blending Method Cahyani, Vella Tri; Siregar, Juliana; Kasmita, Kasmita; 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.v5i3.16879

Abstract

This research was motivated by the discovery of different methods for making pies so it needed to be tested to see the quality produced using the rub-ib and blending methods. The aim of the research was to determine the comparison of pie crust quality using the rub-in and blending methods. This type of research is pure experiment using the Independent Sample T-test method. The research was carried out by providing an organoleptic test format to the panelists. The data obtained is then tabulated in table form and a level test is carried out on each variable X1 and X2 to find out whether there is a quality comparison for these variables. The results of the research show that there is no significant influence on the quality of the shape, color, aroma, texture and taste of the pie crust, for the quality of the shape (neat) it has an average value of X1 (2.77) and X2 (3.78), quality shape (uniform) X1 (4.00) and has an average of X1 (3.67) and X2 (3.78), while the average value for texture quality (dry) has an average of (crispy) has an average value of X1 (4.00) and X2 (3.67), finally for taste quality (savory) has an average value of X1 (4.00) and X1 (4.00). 
Substitution Of Potato Flour In Mangkok Cake Making Putri, Syandra Meylani; Gusnita, Wiwik; Syarif, Wirnelis; Siregar, Juliana
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.v5i1.12253

Abstract

This research aims to analyze the effect of potato starch substitution on the quality of cupcakes by adding 20%, 40% and 60% potato starch. This type of research is pure experimental research with a completely randomized design (CRD) method consisting of 4 treatments and 3 repetitions. The object of this research is cupcakes with potato starch substitution of 20%, 40%, 60% for the quality of the cupcakes. The data collection technique for this research was carried out using organoleptic tests given to 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University. The independent variable in this research is potato flour. The dependent variable of this research is the quality of the cupcakes produced including shape, color, aroma, texture and taste. The data analysis technique used is Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in table form and analyzed according to each data test. Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. The results of this research show that there
Standardization Of Traditional Pongek Situjuah Food Recipes Marhamah, Siti; Elida, Elida; Fridayanti, Lucy; 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.v5i2.13283

Abstract

The background to this research is that there is no standard pongek situjuah recipe in Nagari Situjuah Gadang because there are still differences in ingredients, spices, measurements used and processing processes. This research aims to standardize the pongek situjuah recipe in Nagari Situjuah Gadang, Lima Puluh Kota Regency. 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 test questionnaire format. Qualitative data analysis techniques use three activity streams, 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 pongek situjuah recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Damiar from Jorong Padang Jariang with an average score of 27.8. The standardization of the Pongek Situjuah recipe is carried out by organoleptic tests to obtain good quality Pongek Situjuah including: Pongek Situjuah shape (neat and half-crescent shape with a thickness of 3 cm), color of Pongek Situjuah (dark yellow), aroma of Pongek Situjuah (fragrant blend of spices), texture. pongek situjuah (soft and thick sauce) and pongek situjuah (savory) taste. 
Analysis Of Consumer Preferences Towards Rendang Products In Padang City Gift Shops Septiandi, Audilla; Kasmita, Kasmita; Elida, Elida; Gusnita, 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.v5i3.16872

Abstract

This research is motivated by the lack of predictions about the level of sales of randang products in gift shops, resulting in products that take a long time to sell and reduce product quality. There is a decrease in consumers shopping at certain times. This research aims to describe consumer preferences for randang products in souvenir shops in the city of Padang. This type of research is descriptive with quantitative data. The sampling technique in this research was Proportional Random Sampling which came from 3 souvenir shops in the city of Padang. The selection of respondents was carried out randomly, namely those who had shopped at the souvenir shop amounting to 100 respondents. Data collection for this research was carried out by distributing questionnaires designed based on a Likert scale. The results of the research show that consumer preferences for randang products in souvenir shops in the city of Padang show a respondent achievement level of 86% in the very high category. In terms of price indicators, respondents said that the prices offered were very affordable. The consumer service indicator said it was very good at serving. Finally, in the taste indicator, respondents said that the taste of each souvenir shop was very delicious and had its own characteristics. 
Quality Of Lenjer Empek-Empek Using Different Brand of Tapioca Flour Pujayatini, Sri; Elida, Elida; 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.v5i2.12934

Abstract

This research was motivated by the discovery of various brands of tapioca flour used in making empek-empek lenjer so that the quality produced would be different. This research aims to describe the influence of ingredients in making empek-empek, how to make empek-empek and the quality of empek-empek with different brands of flour which includes materials, tools, processing techniques and quality in terms of shape, color, aroma, texture and taste. thus producing empek-empek-empek with good quality. This type of research is pure experimental research using the R.A.L method including three variables X1 Liaw Toeji Kang brand tapioca, X2. Pak Tani Gunung brand tapioca, X3tapioca Gunung Agung brand were tested on 3 expert panelists, with organoleptic tests, data processing techniques using the ANOVA test followed by the DUNCAN test. The results of the research showed that there was an influence on the quality of empek-empek lenjer on shape (neat), color (before frying), texture (cheeky). So it shows that there is a difference. Meanwhile, there was no influence on the quality of empek-empek lenjer on shape (cylindrical, uniform), color (after frying), aroma (fragrant mackerel and fragrant garlic), texture (dense), taste (savory mackerel fish and savory garlic).
The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles Anwar, Noviana; Holinesti, Rahmi; Mustika, Sari
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.v5i1.12927

Abstract

Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.
The Influence Of Marketing Mix On Purchasing Decisions On Umkm Products Malaysian Chips Reynia Asyari, Bella Vedia; Yulastri, Asmar; Gusnita, Wiwik; Insan, Ranggi Rahimul
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.v5i2.15499

Abstract

This research is motivated by the researcher's observation of the marketing mix, which is a marketing strategy carried out to influence consumer purchasing decisions. This study aims to describe the marketing mix, purchasing decisions, and analyze the effect of marketing mix on purchasing decisions on Malaysian Reynia chips MSME products. The research method used in this research is a quantitative method with a causal associative approach. The population in this study were all Malaysian chip MSME customers with an unknown number. The sampling technique used was purposive sampling. Data collection was carried out with a Google form and using a Likert scale that had been tested for reliability validity. Data were analyzed by descriptive and correlation analysis. Based on the results of statistical calculations on marketing mix variables seen from product and price indicators with a percentage of 29%, the most dominant is the consideration of consumers in making purchasing decisions on Malaysian Reynia chips MSME products. The results of the research were conducted using Pearson product moment correlation analysis, it is known that the correlation coefficient of marketing mix (X) with purchasing decisions (Y) is 0.740 which is included in the strong category. The results of the hypothesis test obtained tcount> ttable, namely 8.926> 1.668 and a significance value of 0.000 <0.05. It can be concluded that there is a significant relationship between the marketing mix and purchasing decisions and the hypothesis results are Ha accepted and Ho rejected.  

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