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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 370 Documents
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Sensory Characteristics of Semprit Cookies with Variations in Mocaf Flour and Kepok Banana Flour Formulations Tamara, Alberta; Sari, Fitri Komala; Pangesthi, Lucia Tri; Muyasyaroh, Hidayatun
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.v6i3.27059

Abstract

Semprit cookies are traditional Indonesian baked products characterized by their crisp texture, distinctive shape, and balanced flavor. This study aimed to evaluate the sensory characteristics of semprit cookies formulated with varying proportions of mocaf flour (Modified Cassava Flour) and kepok banana flour as local ingredient alternatives to wheat flour. Six formulations (F1-F6) were prepared with mocaf:banana flour ratios ranging from 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 using a randomized complete design. Hedonic tests were conducted with 30 semi-trained panelists to assess color, aroma, taste, texture, and overall acceptability. ANOVA results indicated significant differences (p < 0.05) in color, taste, texture, and overall attributes, while aroma showed no significant variation (p = 0.683). The highest color preference was observed in F2 (80:20 mocaf:banana), whereas taste, texture, and overall acceptability were most favored in F4 (40:60 mocaf:banana). Conversely, F6 (0:100 banana flour) consistently received the lowest scores in taste and overall preference. These findings suggest that partial substitution of mocaf with kepok banana flour enhances sensory quality, particularly in taste and texture, while maintaining consumer acceptance. The optimal formulation identified was F4, which achieved superior ratings in taste, texture, and overall preference, supporting the potential of local flour diversification to improve product quality and reduce dependence on imported wheat flour. This study provides a scientifically-grounded optimal formulation for gluten free semprit cookies, offering a practical model for a product development using local resources to enhance food sovereignty.
Hedonic Test Of Chicken Dumpling(Tum Ayam) With Addition Of Stone Banana Peel (Musa Brachyarpa) As A Healty Food Alternative Josi, Noviolita Elvina; Ekayani, Ida Ayu Putu Hemy; 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.v6i3.27058

Abstract

This study aims to determine the level of consumer acceptance of chicken tum with the addition of banana stone peel (Musa brachyarpa) as an alternative healthy food. Banana stone peel is a food waste that has not been optimally utilized, despite containing fiber, protein, minerals, and bioactive compounds that can enhance the nutritional value of food products. This research employed an experimental design conducted through three formulation trials to obtain the optimal recipe. A hedonic sensory test involving 50 untrained panelists was performed using a 5-point scale assessing aroma, texture, and taste. The results showed that chicken tum with added banana stone peel was well accepted with a percentage of 50% chicken meat and 50% banana peel, with average scores of aroma 4.70 (highly liked), texture 4.56 (liked to highly liked), and taste 4.56 (liked to highly liked). Based on the hedonic scale conversion, the product falls into the “liked” to “highly liked” category. Therefore, incorporating banana stone peel into chicken tum can serve as a healthy alternative formulation that is nutritious and acceptable to consumers.
The Effect of Modification Methods on Physicochemical and Sensory Quality of Purple Corn Flour Tartilla, Fahniati Sofi; Nurfatimah, Ratna Palupi; Astuti, Nugrahani; 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.v6i3.27049

Abstract

Purple corn flour (Zea mays L.) is a local food ingredient rich in anthocyanins with potential as a functional commodity. However, its basic qualities such as moisture content and color stability are strongly influenced by modification methods. This study aimed to evaluate the effects of pregelatinization, fermentation using Lactobacillus casei, and their combination on the physicochemical (moisture content and color parameters L*, a*, b*) and sensory qualities of purple sticky corn flour. All treatments were analyzed through hedonic testing with 30 semi-trained panelists and laboratory evaluation. Data were statistically analyzed using ANOVA followed by Duncan’s test at a 5% significance level. The results showed that among all treatments, pregelatinization produced the lowest moisture content (9.88%) compared to the control (11.05%) and improved color intensity (lower L* and b* values, higher a* value). Fermentation alone tended to reduce aroma acceptance, while the combination treatment provided intermediate results. Sensory evaluation confirmed that pregelatinization was the most preferred method, maintaining neutral aroma and enhancing visual appeal. These findings highlight pregelatinization as the most effective modification technique, providing purple corn flour with better stability, storage quality, and visual attributes, thus supporting its potential as a raw material for value-added functional food products.
The Effect of Marketing Mix on Purchase Decisions at Éclair Coffee in Mataram City Wijaya, Levina Apriyeni; Nurlaela, Luthfiyah; Yushila, Aulia Bayu; Nurfatimah, Ratna Palupi
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.v6i3.27040

Abstract

The take a look at ambitions for look at how application of a advertising blend method concerning 4 key additives, namely product, rate, distribution, and advertising, contributes to consumer purchasing choices at Éclair coffee in Mataram town. the idea for this have a look at stems from the fast growth of the culinary industry and increasingly competitive espresso stores, which necessitates appropriate advertising strategies to influence client interest and selections. The studies technique used a quantitative method with an associative design, at the same time as data collection become accomplished through the distribution of Google paperwork-based questionnaires to a hundred respondents the usage of purposive sampling as a part of a non-probability sampling approach. The consequences discovered that the product and merchandising factors had a sizeable impact on buying selections, even as the fee and vicinity (distribution) variables did now not show a vast person affect. however, when tested together, the four advertising and marketing mix variables performed a role in purchasing choices with an standard contribution of 39.1%, so it may be concluded that product and merchandising are the principle elements that decide consumer choices. based on these findings, Éclair coffee desires to prioritize improving product quality and strengthening extra creative promotional initiatives. similarly, it's also vital to reevaluate pricing and region choice policies to stay applicable, aggressive, and capable of aligning enterprise approach with evolving customer dynamics and tendencies. 
The Effect of Mocaf Flour Substitution and Ciplukan Fruit Addition on the Preference Level of Nastar Cookies Rohman, Fathur; Bahar, Asrul; Sari, Fitri Komala; Nuraini, Annisa
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.v6i3.27027

Abstract

Nastar cookies are traditionally made using wheat flour as the main ingredient. Indonesia’s dependence on imported wheat encourages the use of local ingredients such as mocaf flour (modified cassava flour) and product enrichment with ciplukan fruit (Physalis angulata L.), which contains various bioactive compounds. This study aimed to determine the effects of mocaf flour substitution and ciplukan fruit addition on the preference level of nastar cookies. The research employed a completely randomized design (CRD) with a 3×2 factorial arrangement, resulting in six treatment combinations. The treatments consisted of mocaf flour substitution levels of 40%, 60%, and 80%, and ciplukan fruit additions of 30% and 40%. Hedonic testing was conducted with 50 semi-trained panelists using a four-point scale to evaluate color, aroma, texture, taste, and overall acceptance as response variables. Data were analyzed using two-way ANOVA to examine the main and interaction effects, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level (p < 0.05). The results indicated that mocaf flour substitution significantly affected color (p < 0.05), while ciplukan fruit addition significantly influenced color, aroma, and overall acceptance (p < 0.05). No significant interaction between the two factors was observed. The best treatment was obtained from the combination of 80% mocaf flour substitution and 30% ciplukan fruit addition (M3.C1). These findings indicate that incorporating up to 80% mocaf and 30% ciplukan fruit yields nastar cookies with superior sensory quality and supports the diversification of local food ingredients.
The Effect of Tiktok Content Type and Content Interaction on Brand Awareness of Custom Cake D’meals Risnanda Fadhilla, Aisya; Nurlaela, Luthfiyah; Bayu Yushila, Aulia; Nurfatimah, Ratna Palupi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27089

Abstract

This study aims to analyze the partial and simultaneous effects of TikTok content type and content interaction on the brand awareness of Custom Cake D’meals. The growing popularity of custom cakes on TikTok provides the background for examining how content strategies and audience engagement contribute to brand awareness. This research employs a quantitative explanatory approach using a survey of 95 respondents who follow the TikTok account @milaniaadrr (owner of Custom Cake D’meals). The sample was selected using purposive sampling and the Slovin formula. Data were analyzed using multiple linear regression with t-test and F-test. The results indicate that content type and content interaction influence brand awareness, and simultaneously have a significant effect with a coefficient of determination of 48.5%. These findings suggest that effective TikTok marketing strategies require alignment between appropriate content formats and efforts to encourage active audience interaction. This study provides empirical evidence for culinary business practitioners in utilizing social media to build brand awareness and supports Culinary Education by offering practical insights for developing innovative promotional strategies aligned with the modern culinary industry.
Field Work Practice Of Culinary Student Through Teaching Factory At SMK Negeri 1 Lubuk Sikaping Arina, Tri; Anggraini, Ezi; Yulastri, Asmar; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27037

Abstract

Vocational High Schools (SMK) are required to produce graduates who are job-ready and equipped with skills that meet industry needs. SMK Negeri 1 Lubuk Sikaping, as one of the Centers of Excellence (SMK PK), is committed to developing its curriculum and providing learning facilities that equip students with the competencies needed for the workforce through the implementation of Teaching Factory learning. This study aims to determine the effect of Teaching Factory learning on the Readiness of Culinary Students' Field Work Practice at SMK Negeri 1 Lubuk Sikaping. This type of research uses a quantitative. The data collection technique was carried out through a questionnaire given to 66 students. Data analysis used software SPSS versi 26.00 with a simple linear regression test. The results of the study showed: (1) Teaching Factory learning is in the good category (44%), and Culinary Students' Field Work Practice Readiness is also in the good category (38%). (2) The results of the regression test show that there is a positive and significant influence between Teaching Factory learning on Field Work Practice, with a significance value of 0.010. (3) The regression coefficient value is 0.143, which means that every one unit increase in the TeFa learning variable can increase Culinary Students' Field Work Practice Readiness by 0.143 points. The R value of 0.143 indicates that Teaching Factory learning contributes 14.3% to Culinary Students' Field Work Practice Readiness, while the remaining 85.7% is influenced by other factors.
The Relationship Between Students’ Creativity and Learning Outcomes in Fusion Food Learning at SMKS Aisyiyah Duri Jamil, Nur Rahmah; Gusnita, Wiwik; Andriani, Cici; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27146

Abstract

This study aims to analyze the relationship between students’ creativity and learning outcomes in fusion food learning in class XII of SMKS Aisyiyah Duri. The research method uses a correlational approach. The research sample consisted of 17 students with an r-table value of 0,482, using a saturated sampling technique, where all members of the population were taken as sample. Data was measured using a five-point Likert scale questionnaire and analyzed using normality test (Shapiro-Wilk), linearity tests, Pearson product-moment correlation, and t-tests. The results showed that students’ creativity perception was in the medium to high category, while the learning outcomes of fusion food learning outcomes were in the medium category. The t-test showed a significance value of 0,003 < 0,05, which indicates that there is a relationship between student creativity and learning outcomes. The value of the correlation coefficient r is -0,674 and the value of sig. 0,002 which indicates a strong and significant linear relationship between student creativity and learning outcomes with the direction of negative relationships. It shows that the higher the student’s creativity, the lower the learning outcomes scores tend to be, and vice versa. Therefore, it is necessary to consider teaching strategies and assessments that balance the creative process and competence achievement.
Development of an Android-Based Digital Room Service Module Called “Servino” at Vocational Schools Specializing in Culinary Arts Echa Wahyudi, Angelina Mayoga; Pangesti, Lucia Tri; Purwidiani, Niken; Lukitasari, Febriani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27092

Abstract

Room Service learning in Culinary vocational education requires learning media that is easily accessible and supports independent study. Due to its procedural nature, Room Service material demands an interactive and flexible presentation. This study aims to: (1) develop an Android-based Room Service digital module; (2) assess its feasibility in terms of content; (3) assess its feasibility in terms of media; and (4) analyze student responses to the module. This Research and Development (R&D) study utilizes the ADDIE model. Data were collected through questionnaires distributed to content experts, media experts, and Culinary students, and then analyzed using quantitative descriptive techniques. The results indicate that: (1) the Android-based Room Service digital module was successfully developed and is accessible via https://digitalstudio.my.id/p11/; (2) content feasibility reached a score of 94% (Very Feasible); (3) media feasibility reached 98% (Very Feasible); and (4) the average student response was 94% (Excellent). The SERVINO application was developed using iSpring Suite and Web2APK Builder, incorporating the Guided Note Taking learning method for structured note-keeping. These findings demonstrate that the SERVINO application serves as an effective digital solution to overcome internet connectivity barriers in schools while enhancing students' procedural mastery through offline-accessible demonstrations. This research contributes to the digital transformation of vocational pedagogy by providing a practical mobile-based model for culinary training.
Development Of Digital Module ‘Kopixplore’ Android-Based On Coffee For Culinary Vocational Students Aqilah, Fadianisa; Pangesthi, Lucia Tri; Widagdo, Andika Kuncoro; Muyasyaroh, Hidayatun
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27093

Abstract

The implementation of the Merdeka Curriculum, which emphasizes student-centered learning, learner autonomy, the use of technology, and alignment with industry needs, encourages innovation in instructional materials for vocational education in Vocational High Schools (SMK). One such innovation is the development of the KopiXplore digital module, an Android application designed for culinary vocational students, featuring coffee-related materials, available at the following link: https://shorturl.at/JoFIF. This study aims to: (1) produce a KopiXplore digital module based on an Android application for coffee materials, (2) to determine the feasibility of KopiXplore digital module materials and media, and (3) identify students’ responses to the use of the module. This research employed a Research and Development (R&D) approach based on the ADDIE development model, which consists of Analysis, Design, Development, Implementation, and Evaluation. The data were collected using questionnaires administered to three material experts, three media experts, and 32 culinary vocational high school students as subjects of a limited trial. The collected data were analyzed using descriptive quantitative techniques, expressed as percentages. The results showed that the KopiXplore digital module achieved a material feasibility score of 99.8%, categorized as very feasible; a media feasibility score of 97%, categorized as very feasible, and a student response score of 85%, categorized as very good. This research makes a tangible contribution to vocational learning by providing digital teaching materials that support the linkage between school learning and the culinary industry’s needs. Based on these results, it can be concluded that the KopiXplore digital module, based on an Android application, is feasible to be used as a digital instructional material for coffee learning for culinary vocational high school students.

Page 37 of 37 | Total Record : 370

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