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 388 Documents
 35   36   37   38   39 
Organoleptic Characteristics and Nutritional Value of Gluten-Free Custard Tart Based on Beneng Taro and Black Rice Bran Composite Flour Ksatriadi Widya Dwinugraha; Firman Muhammad Basar; Rosyda Dianah
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.v7i1.27151

Abstract

The utilization of local food resources such as Beneng taro (Xanthosoma undipes K. Koch) and black rice bran (Oryza sativa L.) as wheat substitutes in pastry products offers a functional gluten-free alternative. This study aimed to analyze the organoleptic characteristics and nutritional value of gluten-free custard pie (pai susu) based on Beneng taro and black rice bran composite flour. The experimental study used a comparative method with three formulations of taro:bran flour ratios, namely F1 (70:30), F2 (60:40), and F3 (50:50). The evaluation included hedonic and hedonic quality tests involving 35 semi-trained panelist. Proximate analysis was performed on the best formula from the hedonic test results. The results showed that the composite flour proportion significantly affected the hedonic quality characteristics (color, taste, texture, mouthfeel). Based on the weighted sum method, formulation F2 (60:40) was determined as the best treatment with a "liked" acceptance level (score 4.03). The F2 custard pie exhibited a moist texture, dark brown color, and favorable taste. Proximate analysis revealed that the F2 product contained 30.08% moisture, 1.89% ash, 24.43% fat, 35.05% carbohydrate, and 8.55% protein. The high protein and energy content (394 kkal/100 g) in this product demonstrates the potential of black rice bran in enhancing the nutritional profile of gluten-free custard pies compared to conventional products.
Physicochemical and Organoleptic Characteristics of Putu Ayu Cakes Made from White Sweet Potato Flour Fortified with Beet Paste Viana Ugi Makarti; Oktavianti Paramita
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.v7i1.27179

Abstract

This study aims to analyze the organoleptic and physicochemical characteristics of putu ayu cakes made with 100% white sweet potato flour substituted for wheat flour, as well as fortified with 30% beet paste as a natural colorant and source of antioxidants. This experimental study with a comparative test design compared the control formulation (P1: 100% white sweet potato flour) with the fortified formulation (P2: 100% white sweet potato flour and 30% beet paste). The parameters tested included hedonic quality assessment, acceptability testing, physical testing, and chemical testing. The hedonic quality assessment involved 3 expert panelists and 80 non-expert panelists for acceptability testing, each using a 1–9 rating scale. The results showed that the addition of beet paste to formulation P2 significantly (p < 0.05) increased aroma (8.67 ± 0.57) and overall acceptability (7.70 ± 0.70) compared to formulation P1 (control). Physically, P2 exhibited a sharp increase in red hue (a*) to 24.31. Chemically, beet pulp fortification increased moisture content to 50.86% and triggered a significant surge in antioxidant activity from 49.97% to 80.98% (p = 0.001). The conclusion of this study indicates that 30% beet pulp fortification optimally enhances the functional value and visual appeal of putu ayu cakes without reducing their sensory acceptability.
Development Of Halal Food Textbooks To Support Culinary Students' Achievement Of SDGs Ratna Palupi Nurfatimah; Nugrahani Astuti; Hidayatun Muyasyaroh; Fitri Komala Sari; Hanif Naufal Ahmi
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.v7i1.27065

Abstract

The background of this research is the increasing demand for the Indonesian halal industry and the achievement of SDGs, as well as the limited comprehensive Halal Food teaching materials in universities. The aim of the research to develop and determine the feasibility of a textbook for undergraduate students of Culinary Arts Education, UNESA. The novelty of this research lies in the integration of three pillars: sharia aspects, certification regulations, and practical food technology (critical points) relevant to culinary vocations. The method used is the Research and Development (R&D) 4D model (Define, Design, Develop, Disseminate), the textbook was validated by 3 experts (material and media) and tested limited to 65 students as users. The results of quantitative descriptive analysis and data triangulation showed that the textbook was declared "Very Feasible". User responses were very positive, where 86.2% of students rated the book "Feasible for Use". The highest quantitative scores were in the SDGs Insight category (3.71/4.00) and Material Construction Feasibility (3.65/4.00), which validated the success of the substance. The main areas of improvement identified consistently by experts and students were the technical aspects of visual presentation, such as cover design, layout, and image resolution (3.50/4.00). It was concluded that this textbook is very valid and worthy of being implemented as the main teaching material after improvements to the visual design. Implementation of the textbook in learning activities is an assignment for students regarding the analysis of critical halal points in MSME products around the campus.
Effect Of Mocaf Substitution And Beetroot Flour Addition On Dimsum Wrapper Hedonics Mirna Almirasari; Asrul Bahar
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.v7i1.27161

Abstract

Dumpling wrappers are the outer layer that encloses the filling and are commonly referred to as wonton wrappers, which are generally made from wheat flour. In this study, dumpling wrappers were produced using modified cassava flour (mocaf) with the addition of beetroot flour. This study aimed to determine the effect of mocaf flour substitution and beetroot flour addition, as well as to identify the dumpling wrapper formulation with the highest level of preference among panelists based on the combination of these treatments. This study employed a Completely Randomized Design (CRD) with a 3×2 factorial pattern, resulting in six treatment combinations. The treatments consisted of mocaf flour substitution at levels of 30%, 40%, and 50%, and beetroot flour addition at levels of 20% and 30%. A hedonic test was conducted involving 50 untrained panelists using a five-point scale to evaluate color, aroma, taste, texture, and shape as response variables. The data were analyzed using two-way ANOVA to examine the main effects and interactions, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level (p < 0.05). The results indicated that mocaf flour substitution had a significant effect on color, aroma, texture, shape, and taste (p < 0.05), whereas beetroot flour addition did not significantly affect all sensory attributes (p > 0.05). The interaction between mocaf flour substitution and beetroot flour addition showed a significant effect on color, aroma, texture, and shape, but no significant effect on taste. The best treatment was obtained at 40% mocaf flour substitution and 30% beetroot flour addition, resulting in dumpling wrappers with the best sensory quality.
THE ANALYSIS OF THE ROLE OF TRADITIONAL BUGIS CUISINE IN ATTRACTING TOURISTS IN SIDENRENG RAPPANG REGENCY. Andika Andika; Yusrianti Yusrianti; Yayuk Astuti; Damayanti Trisnasari
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.v7i1.27190

Abstract

This study examines the contribution of traditional Bugis cuisine in attracting tourists to Sidenreng Rappang Regency and tourists' perspectives on the local cuisine. Using a descriptive qualitative approach, data ware collected through in-depth interviews, participatory observation, and documentation at three traditional culinary locations: Roti Beras Hj. Mako, Bolu Cukke Diana, and Bebek Palekko Gazebo, With one informant as the owner, two employees, and one customer at each location.  Data analysis was conducted using NVivo software to identify key themes related to culinary tourism appeal. The findings indicate that Bugis cuisine, such as Palekko, Bolu Cukke, and Roti Beras, have significant potential as a tourist attraction due to its distinctive taste, use of local ingredients, and traditional cooking techniques that are preserved. However, the management of this cuisine is still hindered by limited promotion and accessibility. This study recommends enhancing promotion through social media and organizing cultural events to introduce Bugis cuisine to a wider audience. Collaboration between local governments and culinary entrepreneurs is also crucial for developing traditional cuisine as a sustainable tourism product. The contribution of this study lies in providing new insights into the role of traditional cuisine in cultural-based tourism development and offering practical recommendations for the sustainable development of culinary tourism.
The Relationship Between Nutritional Knowledge, Attitudes, and Food Choice Through Online food delivery among Culinary Students at UNESA Rahmadia Faeda Musaid; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
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.v7i1.27196

Abstract

The development of online food delivery services has influenced students consumption patterns and has the potential to reduce the quality of food choices due to ease of access and price promotions. Students in the transitional age to adulthood are a group that is vulnerable to nutritional problems, so choosing healthy foods is important. Healthy food choices are based on nutritional knowledge that shapes beliefs and is reflected in attitudes. The objectives of this study were: (1) to examine the relationship between nutritional knowledge and attitudes; (2) to examine the relationship between nutritional knowledge and food choices through online food delivery; (3) to examine the relationship between attitudes and food choices through online food delivery. This was a quantitative study with a cross-sectional approach conducted on 86 undergraduate students majoring in Culinary Education at Universitas Negeri Surabaya. The data were analyzed using Spearman's rank correlation test. The results showed a relationship between nutritional knowledge and attitudes (p = 0.039), no relationship between nutritional knowledge and food choice (p = 0.571), and a relationship between attitudes and food choice (r = 0.526; p < 0.001).
Experiment on the Production of Soft Cookies with the Addition of Black Glutinous Rice Flour: an Organoleptic, Physical, and Chemical Test Bunga Pertiwi; Octavianti Paramita
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.v7i1.27177

Abstract

This study was motivated by the suboptimal utilization of black glutinous rice flour as a local food ingredient in the development of modern products. The study aimed to develop and analyze the quality of soft cookies using black glutinous rice flour as a substitute for wheat flour. The study employed an experimental design with four treatments: 0%, 25%, 50%, and 100% black glutinous rice flour. The testing included organoleptic tests by untrained panelists, sensory tests by three trained panelists of a descriptive nature, as well as physical and chemical tests. The results showed significant differences in preference tests regarding color, aroma, taste, texture, and overall quality. However, the sensory tests did not reveal significant differences among the treatments. The protein content in all treatments met SNI standards and did not differ significantly, while physical quality showed a change in color as the proportion of black glutinous rice flour increased. This study concludes that black glutinous rice flour has the potential to serve as a wheat flour substitute in the production of soft cookies that are sensorially acceptable and supports the development of nutritious local foods
Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran Mia Mustika Hutria Utami; Ksatriadi Widya Dwinugraha; Annisa Rizkiriani; Zakiya Dwi Rara
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.v7i1.27170

Abstract

The high consumption of low-fiber sweet bread based on wheat flour in Indonesia and the dependence on wheat imports encourages innovation in bakery products using local fiber sources. This study aims to develop choco banana bread as a fiber-based food by substituting wheat flour with a composite of rice bran and beneng taro flour, evaluating its sensory quality and nutritional content. Experimental research using a Completely Randomized Design with three formulas, each containing 70% wheat flour and 30% composite flour with a ratio of rice bran: beneng taro F1 (65%:35%), F2 (50%:50%), and F3 (35%:65%). Sensory evaluation by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and hedonic quality (color, taste, aroma, texture, mouthfeel) showed that F3 was the best formula based on the Exponential Comparison Method; The hedonic test showed significant differences (p<0.05) in appearance, color, aroma, and overall acceptability with F3 obtaining the highest score, while texture, taste, and other hedonic quality test parameters did not differ significantly (p≥0.05). F3 (60 g/serving) contains 204 kcal, 5.1 g protein, 7.9 g fat, 28.3 g carbohydrate, and 8.8 g dietary fiber, thus fulfilling the claim as a fiber-rich food, containing 1.5 times more protein, and 7 times more dietary fiber than commercial products. These findings indicate that rice bran and taro have the potential to produce fiber-rich bread with sensory qualities acceptable to consumers, supporting food diversification, and reducing dependence on wheat imports.

Page 39 of 39 | Total Record : 388

 35   36   37   38   39 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi 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