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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 Role Of Body image In Determining The Nutrional Status Of Adolecent Girls In Padang Panjang Muharramah, Riva; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
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.v6i2.26927

Abstract

Appearance and body shape often become a primary concern, especially for adolescent girls during puberty. However, a distorted body image can affect a person's nutritional status. Even adolescent girls with a tendency toward being underweight are at risk of suffering from certain diseases that impact the occurrence of stunting. The purpose of this study is to determine the extent of the influence of body image on the nutritional status of adolescent girls in Padang Panjang City. This study is quantitative with a survey method involving a sample of 285 adolescent girls from high schools (SMA) and vocational high schools (SMK) in Padang Panjang City. The sampling technique used was proportional random sampling. The instruments employed were the Body Shape Questionnaire (BSQ-34), consisting of 34 questions with a 6-point Likert scale, and nutritional status was measured using the Body Mass Index (BMI). Data analysis techniques included descriptive analysis, normality test, homogeneity test, linearity test, and simple linear regression. The results showed that 62.8% of respondents had a positive body image, while 37.2% had a negative body image. The average nutritional status in Padang Panjang City was normal at 62.8%. The hypothesis test results showed an R² value of 0.244 (24.4%), meaning that the more positive a person's body image, the better their nutritional status. Nutritional status in Padang Panjang City is influenced by body image by 24.4%, while 75.6% is affected by other factors not examined in this study. 
Implementation of Class XI Culinary Students of Nusatama Padang Vocational School Regarding Sanitation, Hygiene, and Occupational Health and Safety During Oriental Food Practices Dollah, Elda Febri; Andriani, Cici; Elida, Elida; 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.v6i2.26928

Abstract

This study aims to describe the implementation of sanitation, hygiene, and occupational health and safety (K3) by class XI Culinary students of SMK Nusatama Padang in the practice of oriental food subjects. This study uses a qualitative approach with descriptive methods. The subjects of the study were class XI Culinary students and productive teachers who teach the subject. Data collection techniques were carried out through observation, interviews, and documentation. The results of the study indicate that students' understanding of sanitation, hygiene, and K3 is quite good, but their implementation is not consistent. In the aspect of personal hygiene, students have not fully implemented personal hygiene standards, such as washing hands properly and using practical attributes according to procedures. In the aspect of kitchen hygiene, some students have maintained the cleanliness of the kitchen and equipment, but there are still negligence, especially in handling waste and storing food ingredients. As for the aspect of occupational safety (K3), students have known and used personal protective equipment (PPE), but are still often negligent in its application, and supporting facilities such as a first aid kit are not yet available in the practical kitchen. It can be concluded that although students' understanding is quite good, supervision and habituation of hygienic and safe behavior still need to be improved to comply with culinary industry standards.
The Influence of Breakfast Habits on the Learning Concentration of Culinary Class Students at SMK Negeri 2 Pariaman Rahmadhani, Suci; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
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.v6i2.26929

Abstract

The lack of student learning concentration that interferes with learning at SMK Negeri 2 Pariaman is a problem that needs to be overcome. Based on observations, students who do not eat breakfast tend to arrive late, often sleepy, and some even faint due to poor health conditions. Breakfast is the best source of energy for concentration because it contributes 25% of daily energy needs. This study aims to determine the breakfast habits of culinary students, the level of study concentration, and analyze the influence of breakfast habits on students' learning concentration. The research uses a quantitative method with an ex post facto approach. The research population is all students Culinary SMK Negeri 2 Pariaman totaling 126 students using the total population technique. Data were collected through a Likert scale questionnaire and analyzed using descriptive statistics, normality tests, linearity tests, and Pearson Product Moment correlations. The breakfast habits of students with an average of 64.05 are in the medium category, while learning concentration with an average of 70.60 is in the high category. There was a significant positive relationship between breakfast habits and study concentration (r = 0.437; p < 0.05). Breakfast habits contributed 19.1% to student learning concentration. There is a positive and significant influence between breakfast habits on the learning concentration of culinary students at SMK Negeri 2 Pariaman. The better the breakfast habits, the higher the student's level of study concentration.
Hedonic test of moringa leaf sago cookies with the addition of Balinese complete seasoning Armabela, Oryza; Ariani, Risa Panti; Suriani, Ni Made
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.v6i2.26944

Abstract

This study aims to determine the formulation of moringa leaf sago cookies with the addition of Balinese complete seasoning and public acceptance of the product through organoleptic preference tests based on aspects of taste, aroma, texture, and color. The type of research used is quantitative with an experimental approach. To obtain data in the community, this study uses an observation method, namely by distributing the favorite test sheets to the consumer community. Then the data will be analyzed using descriptive statistics (mean). The results of the study showed that the addition of Balinese complete seasoning received a good response from the community according to taste with the category of very like, aroma with the category of very like, texture with the category of  very like and color with the category of  very like.
Implementation Of Direct Instruction In Snack Bouquet Training At Baitul Hikmah Dinillah, Fikka Izza; Handajani, Sri
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.v6i2.26946

Abstract

This study aims to examine the implementation of the Direct Instruction model in snack bouquet training at Pondok Pesantren Baitul Hikmah. The research uses a descriptive quantitative approach with data collected through observation, practice, and questionnaires. The subjects of this study were 15 female students who participated in the training. The Direct Instruction model was applied through systematic stages, including the introduction, core activities, and closing. The results show that the instructor's activities at each stage of the training received a "very good" category. In addition, the participants showed active involvement and positive responses during the training. This training proved effective in enhancing the participants’ creativity in independently and innovatively creating snack bouquets. Therefore, the Direct Instruction method is effective for practical skill-based training such as snack bouquet making. 
Analysis of service quality and customer satisfaction at the Sky Lounge And Cafe padang state university hotel padang Reynaldy, Reynaldy; Kasmita, Kasmita; Gusnita, Wiwik; Holinesti, Rahmi
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.v6i2.26925

Abstract

Sky Lounge and Café at UNP Hotel Padang is a culinary service business unit with a modern concept and exclusive services. Maintaining and improving service quality remains a strategic challenge, as it directly impacts customer satisfaction and loyalty. This study analyzes consumer perceptions of service quality and its effect on satisfaction using a quantitative approach, with 100 respondents selected through accidental sampling. The results show that all service quality dimensions (tangibles, reliability, responsiveness, assurance, empathy) were rated in the "good" category, with scores ranging from 3.0 to 3.4. Among these, tangibles (3.4) and assurance (3.3) were the highest-rated dimensions, while responsiveness (2.8) was identified as the weakest aspect requiring improvement. The study further reveals that service quality has a significant positive effect on customer satisfaction, accounting for 55.1% of its variance. The findings suggest that targeted improvements in responsiveness and empathy are crucial for enhancing overall customer satisfaction and loyalty. This research provides practical recommendations for service enhancement in the hospitality sector, particularly in competitive urban settings.
The Effect of Industry Field Practice on the Work Readiness of Culinary Arts Students at Padang State University Anati, Mutiara; Gusnita, Wiwik; Kasmita, Kasmita; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26991

Abstract

This study aims to determine the effect of industrial field practice on the job readiness of undergraduate students in the Family Welfare Education (Home Economics) Culinary Arts Program at Universitas Negeri Padang (UNP). The research employed a quantitative approach with a correlational method. The study was conducted at Universitas Negeri Padang, specifically involving students from the Family Welfare Education (PKK) program with a concentration in Culinary Arts. The population consisted of 189 students from the 2020–2022 cohorts, with a sample of 65 students selected using purposive sampling. The variables in this study included industrial field practice (X) as the independent variable and students’ job readiness (Y) as the dependent variable. The indicators of the industrial field practice variable (X) comprised work skills, practical experience, and problem-solving ability, while the indicators of the job readiness variable (Y) included skills, knowledge, understanding, and personality attributes. Data were collected using a Likert-scale questionnaire and analyzed through validity, reliability, and normality tests, as well as simple linear regression analysis. The results showed that industrial field practice had a significant effect on students’ job readiness, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.806. This means that 80.6% of the variation in students’ job readiness can be explained by industrial field practice, while the remaining 19.4% is influenced by other factors outside this study. These findings highlight that direct experience in the industrial field plays an important role in enhancing students’ skills, knowledge, understanding, and personality attributes as future professional workers in the field of culinary arts.
Quality Rejected Roast Chicken with Yellow Seasoning and Addition of Bromelain Enzyme Rahman, Fajri; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26951

Abstract

This study aimed to analyze the effect of bromelain enzyme addition on the quality of grilled spent hen with yellow seasoning in terms of shape, color, texture, aroma, and taste. This research was a true experimental study with a one-factor design consisting of four treatments: without pineapple addition (P0), 250 g pineapple/kg (P1), 500 g pineapple/kg (P2), and 750 g pineapple/kg (P3). The organoleptic evaluation was carried out by three expert panelists using a 1–4 rating scale.The Mann-Whitney test results showed that the addition of bromelain had a significant effect on texture (p<0.05) and taste (p<0.05), but no significant effect on shape, color, and aroma (p>0.05). The best treatment was obtained at a concentration of 500 g pineapple/kg (P2), producing grilled chicken with an intact shape, attractive golden-brown color, tender texture, fresh aroma combining spices and pineapple, and well-balanced savory taste. These findings indicate that bromelain enzyme effectively improves the physical and organoleptic qualities of spent hen meat, thereby enhancing its market value and consumer acceptance. 
Contribution of Vocational Pedagogy Courses on Students’ Readiness for Teaching Internship Saif, Charisma Putrenesia; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26985

Abstract

This study aims to analyze the influence of the Pedagogical Vocational Course on students’ readiness to carry out the Educational Field Practice (PLK) among students of the Family Welfare Education Study Program, Universitas Negeri Padang, class of 2023. The background of this research is the low level of student readiness to face PLK, which is presumed to be related to the effectiveness of learning in the Pedagogical Vocational Course as an essential provision for preparing prospective professional teachers. This study employed a descriptive quantitative method with a correlational approach. The population consisted of 152 students, with a sample of 110 respondents determined using the Slovin formula. Data were collected using a four-point Likert scale questionnaire that had been tested for validity and reliability, and analyzed through simple linear regression and t-test. The results showed that students’ perceptions of the Pedagogical Vocational Course were in the medium to high category, while their readiness to carry out PLK was in the fairly good category. Based on the t-test, the significance value of 0.000 < 0.05 indicated a positive and significant influence of the Pedagogical Vocational Course on students’ readiness for PLK. The coefficient of determination (R²) value of 0.390 revealed that the Pedagogical Vocational Course contributed 39% to students’ readiness, while the remaining 61% was influenced by other factors outside this study.  
The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Mailisa, Ratu; Faridah, Anni; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.27000

Abstract

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.

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