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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 Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake Susanti, Hafifah Mardiah; Gusnita, Wiwik; Holinesti, Rahmi; 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.v5i2.14599

Abstract

Coconut root dry cakes or cactus cakes are dry cakes made from white glutinous rice flour, coconut milk, sugar and eggs which are stirred together then fried using a tool by pressing or turning a lever where the spuid is directed into medium hot oil, then the mixture is fried until ripe. This research is motivated by the use of local food ingredients, namely jicama, which is still lacking. Jicama is made into flour to be varied into one of the pastries, namely coconut root cake. The aim of this research was to analyze the effect of 0%, 15%, 30% and 45% substitution of jicama flour on the quality of coconut root cake in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method and three repetitions. The data source in this research was obtained from 3 limited expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions regarding the quality of coconut root cake. Data were analyzed using ANOVA, if Fcount≥Ftable then continued with the Duncan Test. The results of this research show that there is a real influence on the quality of color and texture of coconut root cake, while there is no significant difference in the quality of shape, aroma and taste. It can be concluded that the best quality test results for coconut root cake were in treatment X1 with 15% jicama flour substitution.
The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins Sari, Febrita; Gusnita, Wiwik; 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.v5i3.16539

Abstract

Muffins are a type of bread without yeast that are made in personal sizes and can be eaten in just a few bites. Muffins that are generally developed at this time are classified as quick bread because they use chemical raising agents that can react quickly as a substitute for yeast which is a biological raising agent that reacts more slowly. In this research, the main ingredients in making muffins are wheat flour, sugar, eggs, fat, baking powder and liquid. Jicama flour is flour that comes from jicama tubers that are dried, ground, then sifted to become flour. Currently, there are many innovations in muffin recipes both in terms of taste and raw materials for making them. The city of Padang is the area that produces the most jicama in West Sumatra, but it is still limited in terms of processing because jicama is usually only consumed fresh. Thus, to optimize the processing, especially for jicama fruit which is no longer attractive to sell because the skin color has started to turn black, the author wants to use it by processing it into flour which will be substituted in muffins.  This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of shape, color, aroma, texture and taste of the muffins produced. The type of research used in this research is pure experiment (True Experiment) with organoleptic tests. The research was carried out 3 times with 4 treatments each and tested on 3 expert panelists. Then the data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out. If they differed, they were tested using the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. Muffins with jicama flour substitution had the best results at 15% treatment (X1).
Analysis Of The Intensity Of Gadget Use By Class Xi Culianry Students In Pastry And Bakery Subjects At Smkn 9 Padang Armel, Bunga Melati; Siregar, Juliana; Yulastri, Asmar; 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.v5i1.11599

Abstract

This research is motivated by the emergence of positive and negative impacts in the use of gadgets in the learning process. Apart from the positive impact, the use of gadgets in the learning process has a negative impact, namely disrupting concentration when studying, students being more individual or closed, preferring to be alone with gadgets, which can reduce their ability to socialize in the school environment. This research aims to describe the intensity of gadget use and the learning outcomes of class XI Culinary students in pastry and bakery subjects. This research method is a quantitative correlational approach. The population in this study was class XI Culinary students with a total of 134 students. The research sample consisted of 57 people with the sampling technique being simple random sampling. The data collection technique was carried out using a questionnaire using a Likert scale which has been tested for validation and reliability. Data analysis uses descriptive analysis and correlational analysis.
The Relationship Between The Use Of Youtube Media And The Learning Outcomes Of Students At SMKN 6 Padang. Dolla, Resti Tri; Zulfikar, Dikki; Yulastri, Asmar; 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.v5i2.12948

Abstract

This research aims to: 1) Analyzing how the use of Youtube media in SMKN 6 Padang, 2) Analyzing how the learning outcomes of students in class Xl Pasrty and Bakery subjects at SMKN 6 Padang, 3) Analyzing the relationship between the use of YouTube media on the learning outcomes of students in class Xl Pastry and Bakery subjects at SMKN 6 Padang. This type of research is quantitative research with a correlational approach. The population in this study were Xl culinary class students with 101 people. The research sample amounted to 50 people with the sampling technique was simple random sampling. The data collection technique was carried out using a questionnaire (questionnaire) using a Likert scale that had been tested for validity and reliability. Data analysis using descriptive analysis. The results showed that: 1) The use of Youtube media is in the moderate category (73.25%), 2) Student learning outcomes are in the moderate category (78.78%), 3) Based on the results of the research analysis, the correlation value rxy 0.603 was obtained and the tcount value (5.242)> t table 1.667. So it can be said that there is a positive relationship between the use of YouTube media and student learning outcomes.
Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam Ilpimayanti, Ilpimayanti; Anggraini, Ezi; Farqidah, Anni; Holinesti, Rahmi
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.v5i3.16859

Abstract

Jam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, < f table. While in the quality of mudsh texture in the smear Ho is rejected because f count> f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albedo
Garnish Creation In Food And Beverage Serving (Descriptive Study On Garnish Creation In Food And Beverage Serving At Muaro Terrace Café & Resto) Khoiri, Daffa Patria; Asnur, Lise
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.v5i1.12929

Abstract

Penelitian ini dilatar belakangi oleh pengamatan peneliti terhadap Kreasi Garnish Pada penyajian Makanan dan Minuman di Muaro terrace Cafe & Resto adalah penelitian ini menggunakan metode Kualitatif Deskriptif yang memiliki indicator penilaian dari beberapa aspek diantara nya aspek warna, aspek keseimbangan dan aspek penataan /platting. aspek warna muaro terrace café & resto cenderung menggunakan warna yang terang untuk garnish pada penyajian makan dan minuman,untuk dari aspek keseimbangan muaro terrace café & resto cenderung menggunakan garnish yang lebih kecil daripada hidangan utama yang akan disajikan dan untuk aspek penataan atau platting muaro terrace café & resto lebih cenderung meletakan garnish disebelah hidangan di muaro terrace café & resto lebih cenderung menggunakan warna yang sama pada di setiap garnish nya dan kurang nya variasi warna untuk garnish yang berada di muaro terrace café &resto.Dilihat dari aspek keseimbangan pada kreasi garnish di muaro terrace café &resto cenderung menggunakan garnish yang lebih kecil untuk setiap hidangan yang disajikan dikarenakan muaro terrace café & resto mengusung simple garnish.Dilihat dari aspek penataan/platting di muaro terrace café & resto cenderung meletakan garnish pada di sebelah hidangan utamaya dan sangat jarang sekali garnish di muaro terrace café & resto meletakan garnish diatas hidangan utama
Self-Efficacy On The Learning Independence Of Class Xii Students Of Culinary Smk Negeri 9 Padang Andriyani, Monica; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26760

Abstract

This research is based on the low learning independence of students as seen from learning initiatives and responsibilities and students do not have self-efficacy as seen from self-confidence, attitude and persistence in completing tasks. This study aims to describe students' self-efficacy, describe learning independence, and analyze the influence of self-efficacy on the learning independence of grade XII students of Culinary SMK Negeri 9 Padang.  This type of research is quantitative with a regression approach, The population in this study is grade XII students majoring in Culinary at SMK Negeri 9 Padang as many as 224 students. The research sample was 144 students with random sampling technique. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data were analyzed using descriptive analysis. The results of the study showed that the self-efficacy of students in grade XII Culinary as a whole was in the medium category with a percentage of 40%, and the learning independence of students was in the medium category with a percentage of 35%. The results of the hypothesis test can be concluded that there is a positive and significant relationship between self-efficacy and learning independence of grade XII Culinary students at SMK Negeri 9 Padang.
Analysis Of The Sensory Quality Of Rolled Cake Using Coconut Milk Fat Rahmadani, Fitri; Siregar, Juliana; Kasmita, Kasmita; Yasih, Fitri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26768

Abstract

This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste. The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake.This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste.The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake.
Family Environment as a Determinant of Learning Motivation in Culinary Students at SMK N 9 Padang Hayati, Yuri; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26755

Abstract

This research is based on issues related to the low learning motivation of students, which needs to be addressed by understanding the factors influencing motivation, particularly the family environment. The objectives of this study are: 1) To describe the living conditions of eleventh-grade Culinary students at SMK Negeri 9 Padang, 2) To describe the learning motivation of eleventh-grade Culinary students at SMK Negeri 9 Padang, 3) To analyze the impact of the family environment on the learning motivation of eleventh-grade students at SMK Negeri 9 Padang. The research employs a quantitative method with a correlational. The population of this study consists of 224 students in the Culinary program at SMK Negeri 9 Padang. The sample includes 145 students, selected through random sampling techniques. Data were collected by distributing research questionnaires directly at the school, which were tested for validity and reliability. Data analysis was conducted using both descriptive and inferential analysis methods. The results of this study indicate that : 1) Family Enviroment of student in the XI Culinary class at SMK Negeri 9 Padang is categorized as high. 2) The learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang is categorized as moderate 3) There is a positive and significant influence of the family environment on the learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang. If the family environment of the students is low, then motivation to learn is low. 
Analysis Of The Relationship Between Industrial Practice Experience To The Intrepreneurship Of Students Of Pkk Study Program FPP UNP Mudhiah, Putri Khansa; Siregar, Juliana; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26763

Abstract

Indonesia is currently still not said to be a developed country, because there is still a small number of people who have an interest in entrepreneurship. One of the factors that can affect the interest of entrepreneurs is education. At the Faculty of Tourism and Hospitality of Padang State University, there are courses that can support students' entrepreneurial interests, namely Industrial Field Experience (PLI). The purpose of this research is to find out the relationship between industrial field experience and entrepreneurial interest of PKK FPP UNP Study Program students.The research method used is quantitative with a correlational approach. The research population consists of 139 sampling techniques with a random sampling probability of 58. Data collection techniques include questionnaires, while data analysis uses normality tests, linearity tests, and hypothesis tests.The results of the t-test hypothesis of industrial field experience are positively related to entrepreneurial interest with a correlation value of 0.001 and a significance of and obtained by t_hitung>t_table (3.449 > 1.672) with α = 0.05. From the hypothesis, Ha's hypothesis which reads that there is a relationship between industrial field experience and entrepreneurial interest is accepted and Ho is rejected.

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