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
 31   32   33   34   35 
Sensory Characreristics of Tamarillo Syrup Putri, Nadia Hendria; Holinesi, Rahmi; Kasmita, Kasmita; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26887

Abstract

This study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value of this less-preferred fruit. The research was carried out in May 2025 at the Culinary Workshop, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD), consisting of three sugar concentration treatments: 125 grams (X0), 100 grams (X1), and 150 grams (X2), each replicated three times. A sensory evaluation was conducted to assess the quality of the tamarillo syrup. The sensory assessment focused on four parameters: color, aroma, texture, and taste. The evaluation was performed by 30 untrained panelists, all of whom were culinary students at Universitas Negeri Padang. The data obtained were analyzed using ANOVA, followed by Duncan’s Multiple Range Test if significant differences were found. The results showed that sugar concentration had a significant effect on taste, but no significant influence on color, aroma, or texture. The 150-gram sugar treatment (X2) produced the highest overall scores, with deep red color (2.14), fresh tamarillo aroma with cinnamon notes (2.21), and a balanced sweet-sour taste (2.79). It can be concluded that the 150-gram sugar treatment (X2) resulted in the best sensory quality.  
Factor Analysis of Teaching Readiness Among PKK Students Specializing in Culinary Arts Widyawati, Ilhami Pebi; Siregar, Juliana; Elida, Elida; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26889

Abstract

Teaching readiness among vocational education students is a critical issue in higher education, particularly for those in the Culinary Arts concentration of the Family Welfare Education (PKK) program. One of the key factors influencing students’ readiness to become professional teachers is Field Teaching Experience (PLK), which serves to bridge theoretical learning and classroom practice. This study aimed to analyze the effect of PLK on the teaching readiness of PKK Culinary Arts students. Using a quantitative descriptive approach and simple linear regression analysis, data were collected from 50 students selected by random sampling from a population of 100 at Universitas Negeri Padang. A four-point Likert-scale questionnaire was used, with validity tested through Pearson Product Moment and reliability confirmed using Cronbach’s Alpha (α = 0.871). The findings showed that PLK had a significant positive effect on teaching readiness, with a regression coefficient of 1.057, t-value of 5.131, and significance level of 0.000 (p < 0.05). The coefficient of determination (R²) was 0.354, indicating that PLK accounts for 35.4% of the variance in teaching readiness. These results reinforce the importance of structured teaching experiences in preparing vocational education students to become effective educators and suggest the need for continuous improvement in the implementation of PLK programs.
Jamu as Indonesian Gastronomy: Exploring the Perceptions and Challenges of Generation Z in Gading Serpong Elsty, Kezia; Sari, Wiwik Nirmala; Nurhasanah, Aan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26873

Abstract

Generation Z (born between 1995 and 2010) holds significant influence over consumption trends, including in the culinary sector. One of Indonesia’s cultural legacies is jamu, a traditional herbal drink known for its health benefits and rich cultural value. However, Generation Z’s interest in jamu, particularly jamu gendong (herbal drinks sold by traditional vendors), tends to be low due to its bitter taste and less appealing appearance. This has led to a decline in jamu consumption among young people. This study aims to explore the perceptions of Generation Z in Gading Serpong towards jamu, as well as the opportunities and challenges related to its preservation. A qualitative descriptive method was employed, utilizing interviews and analytical studies. Informants were selected using purposive sampling, involving 15 university students from various faculties around the Gading Serpong area. Findings indicate that while Generation Z is relatively aware of jamu’s existence, they lack a deeper understanding of its historical and cultural significance. The primary barriers to consumption are its taste and aroma. Nevertheless, jamu still holds potential to be revitalized as part of a modern healthy lifestyle, through 
Learning Motivation as A Factor Related to Students' Learning Independence of Class XI at SMK N 1 Kecamatan Luak Nisa, Siti Khairun; Gusnita, Wiwik; Siregar, Juliana; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26893

Abstract

The purpose of the study was to describe; (1) the learning motivation of class XI students at SMK Negeri 1, Luak District, (2) the learning independence of class XI students at SMK Negeri 1, Luak District, (3) the relationship between learning motivation and learning independence of class XI students at SMK Negeri 1, Luak District. This type of research is quantitative with a correlational approach. The population of the study was 224 students, with a sample of 143 students of grade XI at SMK Negeri 1, Luak District consisting of 9 classrooms. The research instrument was a questionnaire on student learning motivation and learning independence with a Likert model scale. The data was processed using data description analysis, normality test, linearity, correlation and t-test. The results of the study showed that (1) the learning motivation of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "moderate" score of 85 people (59%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "moderate" category. (2) the learning independence of class XI students of SMK Negeri 1 Luak District as a whole from 143 respondents was known to have the highest percentage at the "low" score of 42 people (30%) so that it can be concluded that the learning motivation of class XI students of SMK Negeri 1 Luak District is in the "low" category. (3) there is a positive and significant relationship between the learning motivation variable (X) and the learning independence (Y) of class XI students of SMK Negeri 1 Luak District.  
Development of a Flip Book-Based Practical Guide for Chocolate Cake Decorations Mulyadi, Mentari Arisyid; Rahayu, Titis Budi; Nirmalasari, Nirmalasari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26883

Abstract

This study aims to develop a practicum guide on chocolate cake decoration for the Cake Decoration course using the Plomp development model, which consists of three stages: preliminary analysis, design, and assessment. A needs analysis was conducted through questionnaires distributed to lecturers and students of the Culinary Education Study Program at Universitas Negeri Medan. The results showed that 93.83% of lecturers and 83.74% of students required a practicum guide in flipbook format as a learning medium. In the design phase, the guide was developed using applications such as Heyzine Flipbook and Canva, incorporating interactive multimedia elements. The guide was validated by subject matter experts and media experts, yielding an average score of 94.75 for content and 87.69 for media, both categorized as highly feasible. Practicality testing by students resulted in an average score of 87.88, indicating a high level of practicality. These findings demonstrate that the developed flipbook-based practicum guide is both appropriate and effective for use in the Cake Decoration course. 
Analysis Of Consumer Preferences Related To Product Quality And Service Quality At Travel Resto X Yogyakarta Syaltha, Puandira Caesha Naila; Ayuningtyas, Cita Eri; Sri Rejeki, Marsudi Endang
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26871

Abstract

The culinary business has been increasing year by year along with the growth of tourism in Indonesia. This is certainly very important to note considering that cuisine will always be one of the goals when people are traveling. Travel Resto X is one of the culinary services that offers dishes for tourists visiting Yogyakarta. However, the quality of products and services is often sidelined when visitor numbers are high. Therefore, there needs to be an evaluation for the management so that the business can compete with others. This study aims to understand consumer perceptions of product quality and service quality at Travel Resto X Yogyakarta. This type of research is quantitative descriptive with a survey approach. The subjects used in this study are consumers of tourists which is having lunch at Travel Resto X Yogyakarta during the study period. The sampling process used incidental sampling technique and involved 220 people. Data collection technique used questionnaire distribution. The questionnaire consisted of statements with 39 items using a likert scale and has tested for validity and reliability. The analysis technique was conducted using descriptive tests and categorization tables with the help of SPSS version 23.0. Based on the research data, it can be concluded that consumer perceptions of product quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 123 respondents (55,9%), and very poor category with 5 respondents (2,3%). Moreover, consumer perceptions of service quality at Travel Resto X Yogyakarta fall into the very good category with 10 respondents (4,5%), good category with 82 respondents (37,3%), not good category with 138 respondents (62,7%), and very poor category with 2 respondents (0,9%).  
Inovation Of Tatungkuik Coffee With Cocholate Flavor Variant Saputra, Andri Satrio; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26920

Abstract

This study aims to develop an innovative variant of Tatungkuik coffee by adding chocolate flavor, responding to consumer trends that favor unique combinations of traditional and modern tastes. The research used a single-factor experimental design with two formulations tested through organoleptic evaluation using a 5-point Likert scale, assessing color, aroma, taste, and overall quality. Three trained panelists, all experienced coffee consumers with normal sensory abilities, conducted the evaluation. Sample 1 showed the highest preference with a mean overall score of 4,67 out of 5 (91,75%), while Sample 2 had a mean overall score of 3,75 out of 5 (68,75%). This indicates that the chocolate variant significantly enhances the appeal and market potential of Tatungkuik coffee.  
The Role Of Social Media In Supporting Self Regulated Learning In Culinary Arts Education Irferamuna, Ade; Gusnita, Wiwik; Nurhasanah, Nurhasanah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26876

Abstract

Di era digital saat ini, media sosial tidak lagi hanya digunakan untuk berbagi aktivitas sehari-hari atau hiburan semata. Bagi mahasiswa, terutama di bidang tata boga, media sosial mulai dimanfaatkan sebagai sumber belajar yang mudah diakses, menarik, dan mendukung pembelajaran yang fleksibel. Artikel ini mengulas berbagai literatur yang meneliti bagaimana penggunaan media sosial dapat mendorong tumbuhnya kemandirian belajar mahasiswa tata boga. Melalui pendekatan literatur review terhadap artikel ilmiah dalam kurun waktu 10 tahun terakhir, ditemukan bahwa media sosial—seperti YouTube, Instagram, dan TikTok—mampu menyediakan materi visual, langkah-langkah praktis, serta ruang interaksi yang memperkuat keterampilan dan motivasi belajar secara mandiri. Meskipun begitu, tantangan tetap ada, seperti risiko informasi tidak valid dan distraksi dari konten lain. Oleh karena itu, media sosial perlu dimanfaatkan secara terarah agar benar-benar menjadi pendukung pembelajaran mandiri yang efektif. 
Tamarillo (Solanum Betaceum) Application In Food Products Holinesti, Rahmi; Yusniwati, Yusniwati; Anggraini, Tuty; Syukri, Daimon
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26865

Abstract

Tamarillo (Solanum betaceum), a fruit native to South America, thrives in the highlands of Indonesia and is rich in bioactive compounds with significant potential for functional food development. This study employs a comprehensive literature review of 108 indexed national and international journals to explore the application of tamarillo in food products. Despite its nutritional benefits—such as high vitamin C, antioxidants, and dietary fiber—tamarillo remains underutilized in culinary applications. Current products incorporating tamarillo include syrup, ice cream, jam, soft candy, jelly, steamed bread, cheese, and yogurt. These products leverage tamarillo’s bioactive properties, such as its antioxidant and anti-inflammatory effects, which contribute to health benefits like improved digestion, immune support, and chronic disease prevention. However, further research is needed to expand its applications and optimize its potential in functional foods
The Influece Of Teaching Factory Learning On Student’s Entrepreneurial Interest At Smk Nusatama Padang Rahmadini, Nur; Anggraini, Ezi; Yulastri, Asmar; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26932

Abstract

The unemployment rate among vocational high school (SMK) graduates in Indonesi remains high, partly due to low practical skills and entrepreneurial interest. The Teaching Factory learning model is implemented to integrate industrial work environments and procedures into the learning process, enabling students to again real experience in production and marketing. This study aims to. (1) the implementation of teaching factory learning, (2) determine students entrepreneurial interest level, and (3) analyze the effect of teaching factory learning on the entreprenuerial of 12th-garde culinary students at SMK Nusatama Padang. The research employed a quantitative method with a simple linear regression design. The population, which also served as the sampel, consisted of 40 students selected through total sampling. Data were collcted using a Likert-scale questionnaire tested for validity and reliability, complemented by observation and documentation. The result showed that the implementation of teaching factory learning was in the “good” category, and students entrepeneurial interest was high. The regression equation Y = 18,929 + 0,816X, with tcount 7,834 > ttable 2,204 and p = 0,000 < 0,05, indicated a positive and significant effect. The coefficient of determination (R2) of 61,8% revealed that teaching factory learning contributes to variations in students entrepreneurial interest, while the remaining 38,2% is influenced by other factors. In coclusion, direct student involvement in all production processes through teaching factory learning can enhance motivation, self-confidance, and entrepreneurial intention. 

Page 33 of 37 | Total Record : 365

 31   32   33   34   35 

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