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Address: Jurusan Pendidikan Kesejahteraan Keluarga, Prodi Tata Boga Jl. Prof. Dr. Hamka Air Tawar Padang, West Sumatera -Indonesia 25131
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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
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Industrial Work Readiness of Culinary Students Through Teaching Factory at SMK Negeri 1 Lembah Gumanti Refi, Febriana; Anggraini, Ezi; Elida, Elida; Indrayeni, Wiwik
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.v6i3.26984

Abstract

Vocational High Schools (SMK) are required to produce graduates who are ready to work and have skills according to industry needs. SMK Negeri 1 Lembah Gumanti is one of the centers of excellence (SMK PK) that focuses on curriculum development and facilitating students with skills to prepare students for the world of work by implementing Teaching Factory learning. This study aims to determine whether there is a positive relationship between the Teaching Factory learning model and the industrial work readiness of culinary students at SMK Negeri 1 Lembah Gumanti using a correlational quantitative approach with a total sampling of 50 respondents. Data collection used two questionnaires, each with 20 statement items with a score of 5 on a Likert scale: the Teaching Factory questionnaire and the student industrial work readiness questionnaire. The data analysis technique used is descriptive analysis that describes the variables of the Teaching Factory learning model and student industrial work readiness, as well as analysis requirements tests, and hypothesis tests. The results of the study indicate that between the Teaching Factory learning model and student industrial work readiness there is a significant positive relationship in the strong category (0.739). TeFa is in the high category (26%), while student industrial work readiness is in the very high category (30%). The correlation coefficient test using the T-test revealed that t-test > t-table (7.600 > 0.279), indicating a positive and significant correlation. A high Teaching Factory score increases students' work readiness.  
The Impact Of The Vietnam Drip Method On The Quality Of Robusta Coffee Drinks In Pasaman Barat Muhammad, Said Fajar; 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.v6i3.26947

Abstract

This study aims to identify the effect of the Vietnam Drip brewing method on the quality of taste, aroma, and texture of Robusta coffee, and to analyze the relationship between these variables. This type of research is quantitative research with experimental methods using primary data. Instrument trials include normality tests, homogeneity tests, t-tests, and correlation tests. The results show that the Vietnam Drip method produces coffee brews with varying taste, aroma, and texture characteristics depending on the level of coffee bean grind (fine, medium, and coarse). Based on the results of the t-test, the level of grind fineness does not significantly affect taste and aroma (p>0.05), but significantly affects texture (p=0.027). The correlation test shows a fairly strong relationship between aroma and texture (r=0.696), while taste does not show a significant relationship with either variable. Thus, it can be concluded that the size of the coffee bean grind plays an important role in determining the texture of Robusta coffee brewed with the Vietnam Drip method. Therefore, for baristas and coffee enthusiasts, choosing the right grind is crucial for achieving the desired texture without sacrificing taste and aroma.
Development Of Powerpoint Learning Media For Mixed Drinks In The Food And Beverage Management Course Maharani, Silvia; Masdarini, Luh; Sukerti, Ni Wayan
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.v6i3.27007

Abstract

This study aims to describe the development procedure of PowerPoint-based learning media on the topic of Mixed Beverages by applying the 4D development model (Define, Design, Develop, and Disseminate) in the Food an Beverage Management course and to determine its level of feasibility. The research method used is Research and Development (R&D)  with the 4D model. The data collection instrument consisted of validation questionnaires distributed to material experts, media experts, and instructional design experts. The validation results showed that the developed PowerPoint learning media obtained very feasible ratings from all three experts, namely 97% from the material expert, 94.2% from the media expert, and 95.6% from the instructional design expert. The assessments covered aspects of content feasibility, visual appearance, interactivity, and ease of use. Beyond its technical feasiility, this learning media also contributes to enhancing students’ procedural understanding and practical skills in creatively preparing mixed beverages in accordance with industry standards. Therefore, the PowerPoint learning media is declared highly feasible and effective as an innovative instructional tool to support the learning process in the Food and Beverage Management course within the Vocational Culinary Arts Education Study Program.
Flipbook Development As Learning Media For Bali Aga Spices Through 4D Model Putri, Made Anggun Riani; Sukerti, Ni Wayan; Masdarini, Luh
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.v6i3.27012

Abstract

This study aims to develop a learning media in the form of a flipbook on the topic of traditional Balinese spices (basa) from the Bali Aga community in the Culinary Bali course, using the 4D development model (Define, Design, Develop, Disseminate). The research employed a Research and Development (R&D) approach, with validation subjects consisting of material experts and media experts. Data were collected through validation questionnaires and analyzed descriptively, both qualitatively and quantitatively.The Define stage was carried out through needs analysis and identification of Bali Aga spices. The Design stage involved structuring the flipbook content, including classification, functions, and visualization of traditional spices. The Develop stage produced the flipbook prototype, which was validated by experts. The results showed that the flipbook obtained an average score of 97% from material experts and 95% from media experts, both categorized as “very valid.” The Disseminate stage was conducted by sharing the flipbook digitally through a YouTube link, enabling wider access for students and the public.The findings indicate that the developed flipbook is feasible and valid as a learning medium for the Culinary Bali course. This research was limited to expert validation and dissemination, without measuring student responses or learning effectiveness.
Analysis Of Hygiene And Sanitation Feasibility At Masriah Catering, Banyuwangi Regency Imaduddin, Davina Bilqis; Hutasoit, Jhonatan Rameldo; Husnina, Zida
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.v6i3.27006

Abstract

Hygiene and sanitation are essential aspects of ensuring food safety, particularly in large-scale catering services. This study aimed to analyze the level of hygiene and sanitation feasibility and identify areas of non-compliance at Masriah Catering, Banyuwangi Regency, based on the Regulation of the Minister of Health (Permenkes) No. 1096 of 2011. The study employed a descriptive observational method using an inspection checklist comprising five main assessment components with a maximum total score of 355 points. The results showed a feasibility level of 95.49% (categorized as Highly Feasible for Hygiene), reflecting effective hygiene–sanitation management implementation. However, 16 points were found to be non-compliant, particularly in aspects of personal hygiene, storage, packaging, and documentation. This emphasizes that personnel discipline and consistent field supervision are critical to maintaining hygiene standards. The study’s limitation lies in the absence of microbiological testing, meaning the findings describe administrative compliance and food handler behavior rather than actual food safety conditions. Conducted on a single catering unit, the study also limits generalizability. Nevertheless, these findings provide valuable insights into hygiene–sanitation implementation at the operational level and serve as an empirical basis for training and hygiene certification by local health authorities. Future studies should incorporate microbiological testing and behavior-based training interventions to strengthen result validity and support national food safety policies.
Innovation Of Bay Tat Cake In The Perception Of Generation Z In Napal Bengkulu Village Balqis, Aisyah Shinta; Astuti, Nugrahani; Lukitasari, Febriani; Lebdoyono, Rendra
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.v6i3.27050

Abstract

The preservation of Bengkulu's traditional Bay Tat cake faces the challenge of attracting attention among Generation Z. Currently, Bay Tat only has two variants (pineapple and coconut kernel), even though the potential of Bengkulu's local food ingredients is very diverse, allowing for the development of new flavor variants. However, the perception of Generation Z as future consumers towards the potential of Bay Tat innovation is unknown, including whether Generation Z will be interested if Bay Tat cake is innovated. This study aims to describe the perception of Generation Z in Napal Village towards the potential of Bay Tat cake innovation based on four questionnaire indicators: motives, willingness and expectations, stimulus intensity, and stimulus repetition. The method used is descriptive quantitative with 81 Gen Z respondents (junior high school students, high school students, university students, and workers) who are familiar with or have consumed Bay Tat. Data were collected through a closed questionnaire with a Likert scale of 1–5 and analyzed descriptively using Microsoft Excel. The results show that Generation Z's perception of the potential of Bay Tat innovation is in the positive category, marked by the dominance of "Agree" and "Strongly Agree" answers in all indicators. The 85% approval rate indicates that the younger generation is open to the development of new Bay Tat flavors, thus offering the opportunity for innovation in this traditional product to remain relevant to young consumers. The implication of this finding for the world of education is that it can be used as a real-life example in Product Development or Culinary Entrepreneurship courses to help students understand how to develop traditional foods to make them more appealing to the younger generation.
The Relationship Between The Implementation of the Double Track Culinary Program and The Entrepreneurial Interest of High School Students in East Java Damayanti, Safira; Nurlaela, Luthfiyah; Rizkiyah, Nurul Farikhatir; Ahmi, Hanif Naufal
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.v6i3.27032

Abstract

This research is against by the importance of the double track program initiated by the East Java Provincial Government as an effort to provide vocational skills for high school students, particularly in culinary arts, to provide them with competencies after graduation. The purpose of this research is to discuss the relationship between the implementation of the culinary double track program and students entrepreneurial interest in East Java. A quantitative method with a correlational design was practised. The study was conducted at four high schools implementing the double track program, involving 11th and 12th grade students enrolled in the culinary program. Data were collected using a Likert-scale questionnaire that had been tested for validity and reliability. The research instrument consisted of two variables: the implementation of the culinary double track program (X) and entrepreneurial interest (Y). Data analysis was conducted using the Pearson Product Moment correlation test, yielding a correlation coefficient of 0.734 with a significance level of p < 0.001. The results indicate a positive and significant relationship between the implementation of the culinary double track program and students entrepreneurial interest.
The Effect Of Flavor Innovation And Grilled Rib Presentation Strategies On Consumer Purchase Interest At Restaurant Blowing In Karanganyar City, Central Java Lokosari, Keken; Nurlaela, Luthfiyah
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.v6i3.27052

Abstract

The shift in eating behavior towards a multisensory experience means that purchasing interest is no longer determined by taste alone, but also by flavor innovation and presentation strategies. This study aims to assess the effect of flavor innovation and presentation strategies, as well as both simultaneously, on the purchasing interest in grilled ribs at Blowing Restaurant, Karanganyar. The research method used in this study is explanatory quantitative. The sample size used was 31 respondents. The data collection technique used was a questionnaire using a 4-point Likert scale. The analysis technique used in this study was multiple linear regression. The results showed that flavor innovation had a significant positive effect on purchasing interest; presentation strategy had a significant effect; and both simultaneously increased purchasing interest. The suggestion that can be conveyed is to combine innovative flavors (andaliman for uniqueness, taliwang for authenticity) with multisensory presentation (anglo for warmth/authenticity, hot plate for audio-aroma effects) supported by attractive product narratives. Future research is recommended to use a controlled experimental design and link purchase intent with actual sales results. Theoretically and pedagogically, this research contributes as an empirical example of the application of the concept of multisensory experience in culinary product development, which can be used as teaching material in entrepreneurship education, marketing management, and culinary vocational education.
The Effect Of Motivation And Internship Experience On Culinary Students’ Work Readiness At Vocational High School Maharani, Nindi Putri; Handajani, Sri; Nurfatimah, Ratna Palupi; Romadhoni, Ita Fatkhur
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.v6i3.27051

Abstract

This study aims to analyze the influence of motivation and internship (PKL) experience on the work readiness of culinary students at SMK Negeri 8 Surabaya. Grounded in Maslow’s hierarchy of needs and Kolb’s experiential learning theory, both factors are considered essential components in shaping students’ employability. This research employed a quantitative correlational method with a sample of 62 eleventh-grade culinary students selected through random sampling. Data were collected using a Likert-scale questionnaire and analyzed through multiple linear regression using SPSS 26.  The results indicate that motivation and internship experience have a positive and significant effect on students’ work readiness, both partially and simultaneously. The regression model produced an Adjusted R² value of 0.583, indicating that 58.3% of the variance in work readiness is explained by the two predictor variables.
Sensory Evaluation Of Purple Passion Fruit Jelly Candy (Passiflora Edulis f. Edulis Sims) Rohman, Fikih Fathul; Putu Hemy Ekayani, Ida Ayu; Damiati, Damiati
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.v6i3.27054

Abstract

This study aims to determine the level of consumer acceptance of the innovation of purple passion fruit-based jelly candy products with a formulation of 120ml passion fruit juice, 120g granulated sugar and 35g gelatin. This study uses a quantitative descriptive analysis method, namely only looking for the average value through organoleptic (hedonic) testing. A total of 50 untrained panelists were involved to involved in assessing of color, aroma, taste, and texture attributes using a 5-point Likert scale. The results showed that this product received a positive response with the category "Very Like" in all aspects. The highest average score was obtained in the taste aspect of 4.64, followed by texture 4.54, color 4.52, and aroma 4.32. Based on these results, it is concluded that purple passion fruit jelly candy is very popular with the public and has the potential to be developed as a commercial food product.

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