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Jurnal Pendidikan Tata Boga dan Teknologi

jptb
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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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Standardization Of The Recipe For Rendang Daging In Nagari Lingkuang Aua Kecamatan Pasaman Kabupaten Pasaman Barat Shinta Widya Ikrar; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The quality of beef rendang found in Nagari Lingkuang Aua,Pasaman District,West Pasaman Regency is still diverse,this is because there is no standard recipe for beef rendang in this area,this can be seen in terms of shape,color,aroma,texture and taste.The aim of the research was to obtain standard recipes for beef rendang in this area,so that the standard recipe is useful for preservation to be uniform and preferred.This type of research is a mix of methods combined qualitative and quantitative research.The source of qualitative data obtained 11 informants who are experts in making beef rendang. Sources of quantitative data obtained 10 people who are experts knowing about beef rendang and 5 limited panelists,UNP Catering lecturers.Qualitative data analysis techniques are data reduction,data presentation and conclusions. Quantitative data analysis techniques use the formula (Mx = N ∑/ N).Organoleptic tests on the standard recipe for meat rendang produce a fairly square shape quality,the color of the flesh is dark brown enough,the color of the rendang bran quite blackish brown, fragrant aroma,the texture of the rendang meat is quite soft,the texture of the rendang bran is quite dry,oily,the taste of rendang meat permeates,and the taste of the rendang beef bran is tasty.Keywords: Standardization,Meat Rendang,Lingkuang Aua

Inventory Of Meat Raw Recipes With Additional Materials In The City Of Padang Panjang Muthia Khansa; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Rendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Padang Panjang. Based on the main background of beef from Padang Panjang, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Padang Panjang were collected including different ingredients, spices, tools and processing processes.

Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance Inasya Larasintya Jesriani; Mahdiyah Mahdiyah; Nur Riska
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to determine the Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance, which imcludes aspect of colour, aroma, taste and texture. This research was conducted from January 2020 to March 2020 in Labotarorium Pastry and Bakery, State University of Jakarta. The research began with the manufacture of a standard formula of chocolate biscuits, then then made red bean flour. Dried red beans soaked for 24 hours until fluffy, peeled, dried and mashed. The research continued by substituting red bean flour into chocolate biscuit dough with percentages of 50%, 60% and 70%. Then this chocolate biscuit was tested with organoleptic test to 3 expert panelists (Lecturer of Food Quality Education) and consumer acceptability test to 25 rather trained penlis (Students of The Food Quality Education Study Program of Universitas Negeri Jakarta) which includes aspects of the color, taste, aroma, and texture of the chocolate biscuits The results of the analysis using the Friedman test with = 0.05 showed that the substitution of red bean flour in the manufacture of chocolate biscuits with a different percentage had no effect on consumer acceptance in terms of color, aroma, taste and texture. Based on all aspects tested, the percentage of 70% is the recommended percentage. This accpeteble to the community and to optimize the use of red bean flour in chocolate biscuit products as a functional food. According to the results of validation tests conducted on 3 expert pnelists, 70% red bean flour subtituted chocolate biscuits had a brownish maroon cocor, no red bean aroma, red bean taste and cruchy texture.

Standardization Of Egg Randang Recipes In Nagari Mungka, Payakumbuh City Della Regina Agustin; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study is to standardize the recipe for egg randang in Nagari Mungka,Payakumbuh City which includes the use of ingredients, spices, tools, processing techniques and analyzing quality in terms of shape,color,smell,texture and taste. This research is motivated by differences in the use of basic spices,processing techniques and the dosage of ingredients in the processing of egg randang so that the resulting quality is different. This type of research is a mixed method (combination of qualitative and quantitative research). Sources of qualitative data obtained from 10 people who are expert in making randang eggs and sources of quantitative data obtained from 10 trained panelists of community who know about egg randang and the 5 panelists limited culinary art of Padang State University. Based on the research results, it is find that the standard recipe for egg randang includes the main ingredients,spices,tools,processing techniques and quality. The organoleptic test of the standard recipe for egg randang resulted is shape of egg randang (quite parallelogram), color of egg randang dadak (blackish brown),color of egg randang (brownish yellow),smell (fragrant randang),texture of egg randang dadak (quite dry),texture of egg randang (quite crisp and quite brittle),and (savory) taste. Keyword: Standardization,Egg Randang,Mungka

Standardization Of The Recipe For Randang Belut In Nagari Koto Tangah Simalanggang Payakumbuh City Siska Indah Putri; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The quality of the eel rendang found is still varied, this is due to the absence of a standard eel rendang recipe.The purpose of this study was to obtain the most delicious and preferred eel rendang recipe.The community is expected to be able to process eel rendang by getting the same results and taste.This type of research is a mixed method,which is a combination of qualitative and quantitative research.Qualitative data sources were obtained from 10 informants who were experts in making eel randang. Sources of quantitative data were obtained from 10 panelists who were experts on randang eel from the local community and 5 limited panelists from UNP Food and Beverage lecturers.Qualitative data collection techniques are observation,interviews, documentation andquantitative data collection techniques are organoleptic test questionnaire format.The qualitative data analysis technique uses three lines,namely:data reduction,data presentation,drawing conclusions and quantitative data analysis techniques using the formula(Mx =∑X/N).The organoleptic test of the standard recipe for randang eel is the form of randang eel(5 cm long enough),the color of the eel(blackish brown), the aroma(fragrant),the texture of the eel randang(dry enough oily),the texture of the eel randang(quite tough),the taste randang eel(seep),and taste(savory).

Inventory Of Randang Lokan Recipes In Nagari Sasak Kecamatan Sasak Ranah Pesisir District Pasaman Barat Hilma Yunifa; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to inventory the randanglokan recipe, identify the materials used for the production of randanglokan, identify the equipment used, explain the processing process, and describe the function of the randanglokan in the Sasak village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making randanglokan in the form of: lokan, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and leaves. greetings, tapak leman leaves, lime leaves, red chilies, cayenne pepper, turmeric, tamarind, lime, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, spoons, tenong. Furthermore, the processing process starts from material preparation until it is ready to be served. The latter is the function of the randanglokan, which is served at events such as wedding receptions, circumcision of the apostle, commemoration of Islamic holidays, welcoming the holy month of Ramadan, and meals for visits from officials

The Relationship Between Atititudes In The Lecture Process And Student Learning Outcomes In The Pastry And Art Subjects S1 Culinary Arts UNP Jessyca Putri Haminda; Asmar Yulastri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to describe attitudes, describe learning outcomes and analyze the relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 sessionA and sessionB. This type of research is descriptive correlational. The population and sources of research data are students who have completed the PastryAndArt S1 CulinaryArtUNP41 students of session A and session B were taken based on the saturated sampling technique. The data collection technique was made with a Likert scale and distributed research questionnaires through google forms which have been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis, ideal data categorization methods, data analysis requirements test, correlation coefficient analysis and correlation coefficient significance analysis. The results of the overall attitude research of 41 respondents are known to be 1person(3%) in very high category, 28people (68%) in high category, 12people(29%) in moderate category, student learning outcomes of PastryAndArt S1 Culinary ArtUNP 2016 from 41 respondents in session A and session B as a whole very good category. SessionA(21 people) and sessionB(20 people) were 9people(42%) and 7people (35%); and the results of the study indicate that there is no significant relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 course with a significant correlation coefficient value of 0.370> 0.05 so Ha is rejected and Ho is accepted.

Standardization Recipes of Meat Rendang With Additional Potatoes in Batipuh, Tanah Datar District Nismar Amini; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research aims to obtain standard recipe for beef rendang with addition potatoes. The type of research used in this research is a mixed method of qualitative and quantitative research.The research was carried out in Batipuh, tanah datar district in october 2o2o. The data sources obtained qualitative research were experts analyzing rendang, the data source for quantitative research obtained from organoIeptic test. Qualitative data collection includes observation, interviews, documentation. Quantitative data collection techniques used organoIeptic test questionnaire.Qualitative data analysis use 3 activity elements:data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula(Mx=Σx/N). Qualitative data validity testing participation extension, diligent observation, and tringuIation. Based on the research results, the recipe for beef rendang with addition potatoes includes number of ingredients used, the method of manufacture,and quality of beef rendang with addition of potatoes. From recipe obtained, organoIeptic test will carried out on quality to obtain quality results the Meat Rendang with Added Potatoes that have been converted. Standardization of the Recipe for Meat Rendang with Additional Potatoes, organoIeptic test was carried out to obtain the quality the Meat Rendang with Addition Potatoes, including the shape of the meat(square), color(blackish brown), aroma(fragrant), texture(soft), taste(savory) and potato(absorbed spices)

Physical And Organoleptic Characteristics Of Semprong Cookies Substitution Of Dahlia Tuber Flours (Dahlia Pinnata) Putri Amelia
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to determine the physical characteristics (thickness, water absorption, and drying loss) and organoleptic characteristics (color, aroma, texture, taste, and overall) of semprong cake substituted with dahlia flower tuber flour. The semprong cake in this study has a filling, namely chocolate jam which is given the addition of 15% dahlia flower tuber flour. This study used a completely randomized design (CRD) for physical quality consisting of 4 types of treatment and 3 replications, namely P0 (100%), P1 (90%: 10%), P2 (85%: 15%), P3 (80 %: 20%). To produce 12 treatment units. The data were analyzed using Analysis of Variant One Way (ANOVA) with a significance level of 95%. For organoleptic quality, the Quantitative Descriptive Analysis (QDA) test was used with a 15 cm long line scale. The results of the data are analyzed and then transformed into a spider web graph. Substitution of dahlia flower tuber showed a significant difference in the aspects of thickness, water absorption, and drying loss. Meanwhile, the organoleptic quality has a significant effect on the aspects of color, aroma, and taste. However, in the overall aspect, the panelists prefer P2 (15%), so it can be concluded that the P1, P2, and P3 semprong cake products have the same physical quality as the untreated semprong cakes and P2 is preferred by the panelists in organoleptic quality assessment.

Influence Of Water Spraying In The Cooking Process Of Baked Churros On Customer’s Acceptance Dina Safina Fadhliani; Yati Setiati; Ridawati Ridawati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to examine the influence of water spraying in the cooking process of baked churros on customer’s acceptance , which includes aspects of color, aroma, taste, pores and texture. The study was conducted from January 2020 to March 2020 at the Culinary Analysis and Engineering Laboratory, Faculty of Engineering, Jakarta State University. In this analysis, extra treatment was provided to baked churros in the form of spraying water prior to the baking process. This study used an organoleptic test which was tested on 3 expert panelists (Culinary Education Lecturers) and 30 untrained panelists. The hedonic test results showed that by spraying water with P2, the highest average customer’s acceptance of baked churros seen from the aspects of color, aroma, taste, pores and inner texture was vulnerable to like. The Friedman test with a significant level of α = 0.05 was used in the results of the study. The Friedman test results showed that the treatment did not affect the aspects of color, aroma, taste, inner texture and outer texture, but that it had an effect on the pore aspects. Tuckey's test results showed that in the cooking of baked churros, spraying P2 water was most favored by consumers. Based on these findings, the production of baked churros by spraying water with P2 can be recommended as a result of the best water spraying baked churros.

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Home Page

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Contact Name Ranggi Rahimul Insan

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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

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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