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Jurnal Pendidikan Tata Boga dan Teknologi

jptb
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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 Effect Of Coix lacryma-jobi L Local Food Substitution On Acceptance Of Brearfruit Fettuccine Nur Fitri Masyitha; Mahdiyah Mahdiyah; Efrina Efrina
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to study the effect of hanjeli flour substitution on the manufacture of breadfruit fettuccine on consumer acceptance which was tested by Friedman Tests. It also conducted a test time of cooking and water absorption index. This research is using experimental method. The sample in this study was fresh breadfruit fettuccine with 60%, 70%, and 80% hanjeli flour substitution which was then tested on 30 untrained panelists. The test results showed that the substitution of hanjeli flour in the manufacture of breadfruit fettuccine only affected the aroma aspect. Based on the results of the Tukey test on the aroma aspect, the formula most favored by consumers and recommended is the substitution of 60% hanjeli flour. In the cooking time and water absorption index tests, it was found that there was no significant effect. However, cooking time affects the water absorption index. This is directly proportional to the water absorption index and the change in dimensions, where the longer the cooking time, the more the pasta will absorb water. Fettuccine breadfruit substituted with hanjeli flour with a percentage of 80% is the sample with the best water absorption index value in the al dente cooking process.

Inventory Of Seafood Based Randang Recipes In Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan Yessy Rahmadhani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated because there was no research on seafood-based randang in Ranah Pesisir District, Pesisir Selatan Regency. There is a need for research to record village assets and because there is no book explaining the kinds of randang recipes and the processing of randang in Ranah Pesisir sub-district. The purpose of this study was to make an inventory of the kinds of randang recipes that included ingredients and spices, equipment and processing processes in Ranah Pesisir District. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is data reduction, data presentation, conclusion and verification. The results of this study indicate that there are 6 kinds of randang made from seafood, namely fish randang, shrimp randang, lokan randang, crab randang, dry teri randang, squid randang. The ingredients for making seafood-based randang consist of fish, shrimp, lokan, crab, dried anchovies, squid. Supporting materials consist of fern leaves, Tapak Leman leaves, green beans, cassava leaves, coconut milk. The ingredients for making randang made from seafood consist of ground chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, tamarind, salt, sugar, and spices which are used to make seafood-based randang, including coriander. Randang processing equipment made from seafood, namely stale Sanduak, stale cauldron, and stove. Randang processing is done traditionally using a stove and firewood until it is dry and blackish in color.

The Effect Of Jicama (Pachyrhizus Erosus) Flour Substitution On Sponge Cake Quality Resya Ramadhani Faizal; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The main background of this research comes from the lack of variation in the utilization of yam flour, which is a food product from the city of Padang, West Sumatra, especially in food products. Here, yam flour acts as a substitute for wheat flour, which is often used in making sponge cake. This study aims to find out the differences in the effects resulting from yam flour substitution, respectively 0%, 25%, 50%, and 75%, on the quality of the shape, color, aroma, texture, and taste of the resulting sponge cake. The experimental design used in this study was a completely randomized design (CRD). The type of data used is primary data obtained using the organoleptic test method, which was carried out on five expert panelists. Data analysis was carried out using ANOVA. In cases where a significant effect is found in the sample, the analysis will be continued using Duncan's test. The results indicated that sponge cake was affected by yam flour substitution, especially on the quality of color (surface and bottom), aroma (jicama), texture (soft and porous), and taste (jima). Meanwhile, no significant effect was found on the shape quality (tidy, according to the mold) of the sponge cake. The best research results were found in the use of yam flour, as much as 75% (X3) in the quality of the shape, color, aroma, texture, and taste of the resulting sponge cake.

The Innovation Of Pizza Basic Sauce Using Asam Pedas Paste From Riau Islands Adiguna Tumpuan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Culinary tourism is one of the most important industries in the world of tourism. Lagoi, which is one of the best tourism destinations in Indonesia, is certainly inseparable from the role of culinary tourism, which will be a means of meeting the basic needs of domestic and foreign tourists. One menu that is very popular in the culinary business is pizza. When making pizza, you usually use a tomato-based sauce, commonly called marinara sauce, as the base sauce. The Riau Archipelago, which is famous for its original culinary delights, also has several spices that are unique to the culinary delights of the Riau Archipelago. One of the most popular seasonings in the culinary delights of the Riau Archipelago is spicy tamarind seasoning. This seasoning is the main seasoning for several marine products in the Riau Archipelago, such as fish, cuttlefish, bark, and others. In this study, the authors will examine the innovation of developing the benefits of a spicy, sour-based seasoning typical of the Riau Islands with Italian pizza preparations through organoleptic tests or sensory analysis to determine the panelists' preference level by combining the spicy-tamarind-based seasoning with original marinara sauce. The purpose of this study was to determine the level of preference of the panelists for the aspects of taste, aroma, color, and texture in the results of an innovative pizza product that uses a combination of spicy and sour basic seasonings and marinara sauce. The results showed that the combination of 50% sour and spicy seasoning and 50% marinara seasoning got the best value in terms of color, taste, texture, aroma, and overall

Relationship Of Industrial Practice Results With Students 'Work Interest In Smk Negeri 3 Solok City Suka Yana; Asmar Yulastri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to describe work interest, the relationship between the results of industrial work practices with student work interests, and the results of industrial work practices. This type of research is descriptive quantitative correlational. The students of SMK Negeri 3 Solok City who became the population of this study used a sample of 59 people taken by proportional random sampling technique. Students who have had industrial work practices become the source of data in this research. The distribution of survey questionnaires is a collection of data using a Likert scale that has been tested for validity and reliability. In this study, the method of descriptive analysis and data categorization was carried out based on the ideal score of data analysis techniques. In addition, the data analysis requirements test, correlation coefficient analysis, and correlation significance coefficient analysis were carried out. The results of this study are the overall industrial work practices are in the right category, general interest in work is in the very high category, and there is a positive and significant relationship between the two. This study concludes that the results of industrial work practices affect student work interest.

The Interest Of Family Welfare Science Department In Participating The Entrepreneurship Student Program In Universitas Negeri Padang Yesa Silfia Sari; Asmar Yulastri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is the lower of student in participating the entrepreneurship student program in the Universitas Negeri Padang. The purpose of the research to describe of IKK department with family welfare education (first level cullinary system concentration) and cullynary academy study program interests. This type of the research is a Quantitatif descriptif. The population in the research is about 278 students with a sample of 74 people is taken based on proportional random sampling technique. Research data collection tecnique uses a quitionnnare design based on a likert scale that has been tested for validity and realibility. The data analysis technique will beusing microsoft office excel 2007 program and spss 17.0. The results of the analysisof the research data show that students interest in the program is at avarage level.

Standardization Of The Recipe For Randang Daging And Additional Ingredients In Padang Panjang City Feby Mellisa Pratiwi; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to standardize the recipe for randang daging and additional ingredients to utilize local ingredients as identity in Padang Panjang city which includes ingredients, spices, tools, processing methods, diferences in the use of additional ingredients, cooking techniques and the dosage in randang processing so that various qualities are produced. This type of researsh is a combination of qualitative and quantitative research. Qualitative data sources were obtained from 16 informants who were experts in making randang and quantitative sources were obtained from 10 trained panelist who knew about randang and 5 limited panelist, namely lecturers of family welfare science, FPP, Padang State University. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test formats. The organoleptic test of the standart recipe for randang daging resulted in a fairly square shape, the form of cassava was produced quite square, the meat was quite blackish brown, the breast was quite blackish brown, the aroma was quite fragrant, the meat was quite tender, the dadak randang was textured quite dry, oily, sweet potato,the texture of cassav is quite fragile, the taste of the meat is delicious and the taste of cassava is quite absorbent.

Overview Of Cakes Served At Traditional Marriage Ceremonies In Nagari Canduang Koto Laweh, Candung District, Agam Regency Anisa Rahmawati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the researchers' curiosity about the accurate knowledge of the cakes served at the wedding ceremony at Nagari Canduang Koto Laweh. This type of research is descriptive research. Data observation techniques by means of observation, interviews and documentation. The results of this study indicate that the stages of the Nagari Canduang Koto Laweh wedding ceremony are starting from maresek to maantaan pabukoan. The types of cakes served are katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, pisang goreang, jaguang abuh, kue sapik and kue tangan. Cake recipe in the form of instructions which contain the name of the cake, ingredients and how to process the cake that will be served at the implementation of the wedding ceremony at Nagari Canduang Koto Laweh.

Effect Of Substitution Of Black Glutinous Rice Flour On The Quality Of Baked Brownies Hanifah Indra Fansyukri; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is the high value of wheat imports and increasing the use of local food ingredients, namely black glutinous rice flour in food processing. This study aims to analyze the effect of substitution of 30%, 40% and 50% black glutinous rice flour on the quality of baked brownies which include shape, color, aroma, texture and taste. The type of research is a true experiment with three repetitions carried out in July 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of data is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data were analyzed by ANOVA statistical analysis, if Fcount > Ftable, it was continued with Duncan's test. The results showed that there was no effect of substitution of black glutinous rice flour on the quality (shape, color, chocolate aroma, texture, sweetness and chocolate taste) of baked brownies, meanwhile there was an effect of substitution of black glutinous rice flour on the quality (aroma of glutinous rice flour). black and black glutinous rice flour flavor) baked brownies. The best results based on the organoleptic test were found in X0 and X2 with 40% black glutinous rice flour substitution.

Standardization Of Rendang Meat Recipes In Nagari Tiku Utara, Tanjung Mutiara District, Agam Regency Agus Rianti; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to produce the best standardization of the recipe for rendang daging in Tanjung Mutiara Regency , Agam Regency to determine the ingredients and spices used, plating, processing techniques and 4 analysis of quality indicators which are expected to cover color, aroma, texture and taste. The background of the research is that there are spices used, processing techniques. Different processing techniques produce different quality indicators. This type of research is a mixed method. Sources of qualitative research data were obtained from 10 community experts in processing Rendang Daging and quantitative data sources were obtained from the community of 10 trained panelists who were experts in making Rendang Daging and 5 limited panelists from UNP Catering lecturers. Qualitative data collection techniques include observation, interviews, documentation while quantitative data collection techniques include the organoleptic test questionnaire format. Based on the results of the organoleptic test, it was found that the color quality indicators of chestnut rendang daging (brownish black), daging aroma (fragrant spices), aroma (distinctive fragrant randang daging), daging texture (galiona erosa) (soft), the texture of the chestnut Rendang Daging (quite dry), the texture of the randang daging (quite crisp and quite brittle), the taste, the taste of the chest Rendang Daging (tasty).

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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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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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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