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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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The Relationship Between The Learning Outcomes Of Entrepreneurship Courses And Student Entrepreneurial Motivation Faiza, Ardiana; Yulastri, Asmar; Syarif, Wirnelis; 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.v5i2.15496

Abstract

This research is motivated because the higher the learning outcomes of entrepreneurship courses, the higher the entrepreneurial motivation of students. The purpose of this study is to describe the learning outcomes of entrepreneurship courses with the entrepreneurial motivation of Family Welfare Education students. This type of research is Descriptive Quantitative with a Correlational Approach. The research was conducted at the Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The student population was 314 people and the sample was 76 people using the Random Sampling Sampling Technique. The source of the research data is students of the Family Welfare Education Study Program who have taken entrepreneurship courses. Data collection techniques using Questionnaires or Questionnaires are measured using Likert Scale. Data Analysis techniques are carried out by Correlation Coefficient Analysis and Correlation Coefficient Test. The results illustrate that the Entrepreneurship Learning Outcomes of Family Welfare Education Study Program students are in the Very Good Category, namely With Praise with Frequency Results of 29 (39%), and the Entrepreneurial Motivation of Family Welfare Education Students as a whole is included in the Medium Category of 26 (35%). Based on the hypothesis test, there is positive and significant relationship between the learning outcomes of the Entrepreneurship Course and the Entrepreneurial Motivation of Family Welfare Education Students with the results of the score obtaining a significant value of 0.03. 
Quality Macaroni Schotel with the Substitution of spririt hen Yasmiin, Mita Nafisah; Holinesi, Rahmi; Faridah, Anni; 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.v5i3.16880

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas makanan macaroni schotel dengan subsitusi daging ayam petelur afkir. Jenis penelitian ini adalah eksperimen murni dengan 2 perlakuan dan 3 kali pengulangan menggunakan uji organoleptik dengan metode Independent Sample T-test. Data yang diperoleh dari panelis 3 panelis terbatas yang merupakan dosen tata boga, setelah itu dilakukan analisis statistik, jika t hitung > t tabel dinyatakan tidak terdapat pengaruh yang signifikan, sedangkan jika t hitung < t tabel dinyatakan terdapat pengaruh yang signifikan dari subsitusi daging ayam petelur afkir. Hasil penelitian menunjukkan bahwatidak terdapat pengaruh yang siginifikan dari kualitas bentuk yang seragam, warna cukup kuning keemasan, aroma harum, tekstur lembut dan rasa gurih. 
Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies mutiara, Dahlia; Gusnita, Wiwik; Holinesti, Rahmi; 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.v5i1.12258

Abstract

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.
Processing Pangek Lapuak Using Balango And Pariuak Stale Zumairo, Siti; Elida, Elida; Fridayanti, Lucy; Gusnita, 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.v5i2.13282

Abstract

Pangek lapuak is a typical food from Nagari Barulak which is made from goldfish and asam kosambi leaves as a natural ingredient to soften the bones. There are two types of processing equipment used in the processing process, namely balango and pariauk basi. Using different processing equipment will produce different qualities of pangek lapuak. This research aims to analyze the effect of the tools used on the quality of color, aroma, aroma texture and taste of pangek lapuak. This type of research is pure experiment (true experimental) using the Independent Sample T-test method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for pangek lapuak using balango and pariauk basi. 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 the research show that there is an influence of the use of different processing equipment on the quality of the aroma and savory taste of fish with the highest result being the quality of the fragrant fish aroma of 3.89 (fragrant fish), for the fragrant aroma of the sauce with a value of 3.89 (the fragrant aroma of the sauce). while for the savory taste of fish it has a value of 3.67 (savory fish). The best quality test results for pangek lapuak were found in the use of balango. 
Students Mental Readiness for Entrepreneurship at SMK Negeri 6 Padang Pertiwi, Ayunda; Yulastri, Asmar; Gusnita, Wiwik; Siregar, Juliana
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.v5i3.16882

Abstract

This research was motivated by the large number of students at SMK Negeri 6 Padang who graduated but faced difficulties in finding work or were even unemployed. This is due to a lack of desire to start a business. Students feel less confident in starting a business. The aim of this research is to describe the mental readiness of students for entrepreneurship at SMK Negeri 6 Padang. This type of research is quantitative with a descriptive approach. The population in this study were students at SMK Negeri 6 Padang, totaling 303 students. The sample consisted of 75 students. Sampling used the Proportional Random Sampling technique. The data collection technique uses questionnaires via Google Form which have been tested for validity and reliability. The data analysis technique was carried out using descriptive analysis. Data processing was carried out with the help of Microsoft Excel and the SPSS version 25 software program. First determine the frequency distribution, determine the percentage level and classification techniques. The research results showed that 26 students' mental readiness for entrepreneurship (35%) was in the medium category.
Organoleptic Test Of Yellow Pumpkin Puree Substitution On The Quality Of Puuf Pastry Rahman, Afdalil; Faridah, Anni; Anggraini, Ezi; 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.v5i2.12939

Abstract

Puff pastry is a delicious and savory food that is often made in hotels, has a soft texture that doesn't break easily when served, is layered, slightly dry and light brown in color, and has a distinctive aroma of fat, but the ingredients used are wheat flour. which is a material that is still imported with annual consumption reaching 6.2 tonnes in Adelia (2022), while in Indonesia the government recommends using local materials. To reduce the use of wheat flour, local food sources can be utilized, namely by using pumpkin which is processed into puree to be used as a partial replacement for the use of wheat flour (Nabilla et al 2021). This research aims to analyze the substitution of pumpkin puree for the quality of puff pastry as much as 20%, 30% and 40% for the quality of the shape, color, aroma, texture and taste of the puff pastry produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of puff pastry with the substitution of pumpkin puree. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the study showed that there was a significant effect of using pumpkin puree of 20%, 30% and 40% on the quality of the texture (dry) and texture (crisp). The best result from the puff pastry quality test using pumpkin puree was 30%.
The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring Fatria, Sevly Riri; Holinesti, Rahmi; 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.v5i1.12692

Abstract

This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).
The Influence Of Learning Motivation And Independence On Learning Outcomes Of Creative Project And Entrepreneurship (PKK) Subjects In SMK N 6 Padang Annisa, Desfiarini; Yulastri, Asmar; Gusnita, Wiwik; 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.v5i2.15596

Abstract

This research aims to describe and analyze the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject in the culinary department of SMK N 6 Padang. In this research, measurements will be carried out to determine the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject. This research uses a type of correlation research using a quantitative approach. In this study, the population and sample were the same, namely class XI students majoring in culinary, totaling 101 people. The sampling technique used is saturated sampling. Data collection was carried out via Google form and used a Likert scale whose validity and reliability had been tested. The data analysis techniques used are descriptive analysis tests, normality tests, linearity tests, multicollinearity tests, multivariate tests and correlation significance tests. The results of the research show that: 1) the correlation coefficient of motivation and learning independence on learning outcomes in PKK subjects is 0.256 which is included in the low category, 2) there is a significant influence between motivation and learning outcomes in PKK subjects with a sig value of 0.00 < 0, 05 so it can be concluded that H1 is accepted, 3) there is an influence between independence and learning outcomes in PKK subjects with a sig value of 0.002 < 0.05 so it can be concluded that H2 is accepted, 4) there is a simultaneous influence between motivation and independence on learning outcomes in PKK subjects with sig 0.000 < 0.05 and Fcount 8.659 > Ftable 3.09 .
Organoleptic Test Analysis Of Pandan Cake Using A Gas Oven And Convection Oven Ertanto, Boby; Siregar, Juliana; Elida, Elida; 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.v5i3.16889

Abstract

This research was motivated by the use of a gas oven which is more efficient compared to a convection oven. The aim of the research was to compare the quality of pandan sponge cake using a gas oven and a convection oven. This type of research is pure experiment using the Independent Sample T-test method. The research instrument was carried out by providing an organoleptic test format to the panelists. The data obtained was then tabulated in tabular form and a level test was carried out on each variable X1 and X2 to find out whether there was 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 pandan cake. For the quality of the shape (round) it has an average value of X1 (3.15) and X2 (2.89), for color quality (brownish green for the outside) has an average of X1 (2.83) and X2 (3.01), for color (green inside) has an average of X1 (3.03) and ), then for the quality of aroma (fragrant pandan leaves) has an average of X1 (3.19) and X2 (3.31), while the average value for texture quality (soft) has an average of and X2 (2.84), and for taste quality (sweet) it has an average value of X1 (3.06) and 87) and X2 (3.07). 
The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang Adlim, Rino Fitra; Elida, Elida; Fridayati, Lucy; Zulfikar, Dikki
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.v5i1.12910

Abstract

This research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable.

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