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
 26   27   28   29   30 
Implementation of Differentiation Learning In SMK Negeri 9 Padang Aninda, Femira Nasyirah; Siregar, Juliana; Elida, Elida; Yasih, Fitri
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.v5i3.16888

Abstract

This research was motivated by the discovery of different learning styles and characteristics of students, which became a challenge for culinary teachers. This research aims to describe the process of implementing differentiated learning in the culinary skills program at SMK Negeri 9 Padang starting from the initial stages, implementation, to evaluation. This type of research is descriptive research with a qualitative approach using the case study method. The informants for this research were 5 culinary teachers at SMK Negeri 9 Padang. The technique for taking informants uses the Purposive Sampling technique. Data collection techniques are carried out by conducting interviews, observation and documentation. In order to increase the accuracy of the data, the author tested the validity of the data by means of data triangulation. Next, the data is analyzed by collecting the data obtained, reducing the data, presenting the data, and drawing conclusions. The research results show that the initial stage of differentiated learning is carried out by planning lessons, teachers also attend various training and seminars to increase their skills and knowledge in implementing differentiated learning. The implementation of differentiated learning is divided into several activities according to the teaching module design. These learning activities are differentiated based on three components, namely content differentiation in the form of involving students in group assignments; process differentiation in the form of the use of learning video teaching media, textbooks, oral explanations, as well as the formation of study groups, and product differentiation in the form of practice with groups with different products so that students can learn from other groups, presentations in front of the class, and individual assignments. Evaluation of differentiated learning is carried out by teachers with assessments which include assessments at the beginning of the learning process, assessments during the learning process, and assessments at the end of learning which are used to see students' abilities in understanding and remembering lesson material. 
The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles Agustianingsih, Vira; Holinesti, Rahmi; Faridah, Anni; 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.v5i1.12788

Abstract

The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.
Standardization Of Rakik Maco By Ulakan Tapakis Padang Pariaman Wahidzal, Fajri; Andriani, Cici; 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.v5i2.13622

Abstract

It was found that the quality of Rakik Maco differed from one seller to another. Like Rakik Maco's texture, some are fragile, some are tough and hard, some are thin and some are thick. In terms of color, there is Rakik Maco with a golden yellow color and a brownish yellow tone. In terms of taste, some are savory and some are bland. In processing Rakik Maco, sellers usually measure the ingredients using glass and some only look at the texture and viscosity of the dough, so the resulting quality varies, both in terms of texture, taste, aroma and color. Food quality is very important for Rakik Maco sellers to pay attention to. To maintain product quality, it is necessary to have appropriate standardization regarding the materials used, tools used and the process of making Rakik Maco.The focus of this research is the standardization of the Rakik Maco recipe in Ulakan Tapakis, Padang Pariaman Regency, which includes the measurements of ingredients and tools used, the manufacturing process and product quality (shape, color, aroma, texture and taste). To maintain product quality, standardization is necessary. Standardization is carried out regarding materials, tools and manufacturing processes. The quality of Rakik Maco can be seen from several aspects such as: shape, color, aroma, texture and taste. The following are the results of the Rakik Maco quality test: Rakik Maco has a thin round shape, with the use of a mold that makes Rakik Maco uniform and neat, the color of quality Rakik Maco is packaged yellow, the aroma of Rakik Maco is created from the distinctive aroma of rice flour and supported by the aroma of turmeric leaves , Rakik Maco has a crunchy texture, and Rakik Maco has a savory taste. 
The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies Lestari, Dian; Gusnita, Wiwik; 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.v5i3.16541

Abstract

This research is motivated by Cookies are small foods with a dense and crunchy texture that are made by baking or in the oven and last more than one month (Rahma Wati, 2013:26). There are various types of cookies in Indonesia, one of which is cat’s tongue cookies. Cat tongue cookies come from the Netherlands, in dutch these cookies are usually called “KATTE TONG”. Therefore, in this research the author used jicama flour as a partial substitute for wheat flour in making cat’s tongue cookies. This research aims to analyze the effect of 15%, 30%, 45% substitution of jicama flour on the quality of the shape, color, aroma, texture, and taste of the cat’s tongue cookies produced. This type of research is a pure  ecperiment (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 was tabulated in table form and analysis of variance (ANOVA) was carried out, if it was significantly different, it was continued with the Duncan test.
The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam Kholizah, Winda; Holinesti, Rahmi; Gusnita, Wiwik; 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.v5i1.11034

Abstract

This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count > F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC. 
Quality Cookies Kastengel Cornstarch Substitution Azizah, Nurul; Holinesti, Rahmi; 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.v5i2.12945

Abstract

This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If Fcoun > Ftable, it was continued with the Duncan test. The results of this research show that there is a significant effect of corn flour substitution of 20%, 40% and 60% which is significant for the quality of color, texture and taste, while for the quality of shape and aroma it has no effect. The results of data analysis obtained the highest overall achievement score, namely rectangular shape quality 4.00 (rectangle), uniform shape quality 3,78 (fairly uniform), neat shape quality 4.00 (uniform). Color quality 3,89 (quality yellow), aroma quality 3,78 (quality cheese-flavored), crumbly texture 3,67 (quite brittle), savory taste 3,89 (quite savory) and corn taste 2.78 (lacking taste corn). The results of the best quality test for kastengel cookies with corn flourr substitution were in treatment X3 with 60% corn flour substitution.
The Effect Of Adding Celery Leaves On The Quality Of Snow White Cookies Pratama, Muhammad Reihan; Faridah, Anni; Elida, Elida; Andriani, Cici
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.v5i3.16689

Abstract

Snow princess cookies are one of the pastries that are very popular with Indonesian people, however, the variety of snow princess cookies is currently still lacking. Currently, the use of celery is still limited as a processed vegetable, so there is a need for innovation in processed celery. It is hoped that the addition of celery leaves can provide innovation in Snow White cookies because it provides a natural green color and also increases the fiber content and nutritional value of Snow White cookies. The aim of the research was to analyze the effect of adding celery leaves on the quality of Snow White cookies in terms of shape, color, aroma, texture and taste, this was motivated by the lack of variety in Snow White cookies. The use of celery is still not widely known by the public, the use of celery is only limited to processed vegetables. This type of research is pure experiment (true experiment). The research design used was a completely randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, then the data was analyzed using the analysis of variance test (ANOVA). If Fcount is greater than Ftable, then Duncan's test can be carried out. The research results show a significant influence on color quality. Meanwhile, the shape, aroma, texture and taste did not have a significant influence on the use of celery leaves on the quality of Snow White cookies. This is known from the conclusion which shows that the best overall score is neatly 3.78 (X0). The uniform shape was 3.78 in treatments (X1), (X2), (X3). Color 3.78 (X3) with green spots, aroma 4.00 (X0) fragrant category, texture 3.44 (X0) and (X3) not easily broken, texture 3.89 (X0) fragile, taste 4.00 (X0) sweet category. 
The Influence of Leadership and Motivation on Employee Work Discipline at Fave Hotel Olo Padang Sanotona Duha, Suranto; Yuliana, Yuliana
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.v5i1.12928

Abstract

The study was undertaken to explore how leadership and motivation impact employee work discipline at Fave Hotel Padang. The primary objective is the investigation of the correlation between leadership, motivation, and work discipline. The research methodology employed was quantitative in nature. The data utilized in the study comprised both primary and secondary sources. The study's target population encompassed the staff of Fave Hotel Padang. A sample size of 30 employees was selected using a non-probability sampling technique. Data collection was facilitated through a questionnaire designed with a Likert scale, which was pretested for validity and reliability. The collected data were subjected to analysis using SPSS 25.00 software.The findings of the study revealed that leadership was classified as moderately satisfactory (46.67%). Furthermore, the motivational aspect was rated positively (80%), while the variable of work discipline garnered an agreeable response (76.67%). The influence exerted by leadership (X1) and motivation (X2) on work discipline (Y) was determined to be 24.1% and 75.9% respectively, with other factors contributing to the remaining impact. Further analysis unveiled that the leadership variable (X1) displayed a Beta or Standardized Coefficient value of 0.086, surpassing the threshold of 0, accompanied by a T-count value of (0.400) with a significance level of 0.002, lower than 0.05. Hence, it can be deduced that the leadership variable (X1) exhibits a significant and favorable impact on work discipline (Y). Similarly, the hypothesis stemming from the motivation segment of the research displayed a Beta or Standardized Coefficient value of 0.110, surpassing the threshold of 0, coupled with a calculated T-value of (0.511) at a significance level of 0.013, also less than 0.05. This underscores the fact that the motivational (X2) significantly and positively affects work discipline (Y).
Acceptance Of Tila Fish Nuggets With The Addition Of Sword Koro Bean Flour (Canavalia ensiformis) Nuniro Badriyah, Indah; Nikmawati, Ellis Endang; Setiawati, Tati
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.v5i3.16890

Abstract

Penelitian ini dilatarbelakangi dengan rendahnya konsumsi ikan di salah satu kota Jawa Barat dengan berpotensi besar ikan nila dibawah rata-rata nasional yang sejalan dengan tingginya potensi tepung kacang koro pedang yang dihasilkan mengandung kaya protein dan dijadikan Protein Rich Flour serta berpeluang sebagai bahan penambah serta pengganti tepung terigu. Penelitian ini bertujuan untuk mengetahui daya terima produk nugget ikan nila dengan penambahan tepung kacang koro pedang. Penelitian ini menggunakan metode true eksperimental dengan melalui tahap analisis resep, pengembangan produk dan Uji QDA (Quantitative Descriptive Analysis) kepada 3 panelis ahli. Hasil penelitian menunjukkan bahwa formulasi yang diterima oleh panelis ahli yaitu sampel NIN 30 dengan perbandingan 500 g fillet ikan nila, 140 g roti tawar dan 60 g tepung kacang koro pedang. Karakteristik nugget ikan nila dengan penambahan tepung kacang koro pedang memiliki citarasa gurih, warna kuning kepucatan, tekstur lembut, kenyal, dan kokoh, aroma khas dari ikan nila, dan bentuk yang rapih. Berdasarkan hal tersebut dapat disimpulkan daya terima nugget ikan nila dengan penambahan tepung kacang koro pedang dengan perbandingan 30:70 menjadi formulasi paling diterima dan disukai. Penelitian ini menghasilkan nugget ikan nila tepung kacang koro pedang yang berdampak untuk peningkatan protein oleh konsumen, untuk penelitian selanjutnya diharapkan bisa meneliti kandungan gizi nugget ikan nila dengan penambahan tepung kacang koro pedang.
Identification Of Traditional Foods In West Pasaman District Ayuni, Indah Muthia; Kasmita, Kasmita; Yuliana, Yuliana; Gusnita, 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.v5i1.12920

Abstract

This study aims to learn more about traditional food in West Pasaman District. The research was conducted August-December 2023 in West Pasaman District.The purpose of this study was to identify the types of food, ingredients used and traditional food processing techniques in West Pasaman District. The type of research used is a mix method (qualitative and quantitative). This research data was obtained from two ways, namely primary data and secondary data. Primary data was conducted to identify the types of traditional food, ingredients used and traditional food processing techniques in West Pasaman District. While secondary data is in the form of demographics of West Pasaman District. Data collection techniques are carried out by observation, interviews, and documentation. Data analysis is done by reducing data, presenting data, and concluding. The conclusion of the research results is that traditional food in West Pasaman Regency is a typical food that has existed for a long time. The ingredients used are food ingredients developed by yourself. As well as traditional food processing techniques that are typical in West Pasaman District. 

Page 28 of 37 | Total Record : 365

 26   27   28   29   30 

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