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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 432 Documents
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The Effect of Teaching Factory (TEFA) Learning and Entrepreneurial Readiness on the Entrepreneurial Interest of Class XI Culinary Students at SMK 6 Semarang Pinky Amanda Saputri Manakib; Pudji Astuti
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.v7i1.27213

Abstract

This study examined the influence of teaching factory (TEFA) learning and entrepreneurial readiness on the entrepreneurial interest of Grade XI Culinary students at SMK Negeri 6 Semarang. The study employed a quantitative approach using a survey method involving 138 students selected through total sampling. Data were collected using a 1–5 Likert scale questionnaire and analyzed using simple linear regression and multiple linear regression with the assistance of SPSS version 27. Prior to hypothesis testing, the regression model fulfilled the classical assumption tests, including normality, linearity, multicollinearity, and heteroscedasticity tests, indicating that the model was appropriate for further analysis. The results revealed that teaching factory (TEFA) learning had a positive and significant effect on entrepreneurial interest, with a regression coefficient of 0.374 and a significance level of <0.001. Entrepreneurial readiness also showed a positive and significant effect, with a regression coefficient of 0.451 and a significance level of <0.001. Simultaneously, both variables significantly influenced entrepreneurial interest, as indicated by the F-value of 83.129 with a significance level of <0.001. The adjusted coefficient of determination (Adjusted R²) value of 0.552 indicated that 55.2% of the variance in entrepreneurial interest could be explained by teaching factory (TEFA) learning and entrepreneurial readiness, while the remaining 44.8% was influenced by variables outside the scope of this study. This study was limited to Grade XI Culinary students at SMK Negeri 6 Semarang and only examined two independent variables related to entrepreneurial interest. In addition, the results of the classical assumption tests, including normality, multicollinearity, and heteroscedasticity tests, demonstrated that the regression model met the required analytical assumptions.
Increasing The Engagement Of 10th-Grade Culinary Students Through The Implementation Of Game-Based Learning Using Word Search Daud Arzaky Ahmad; Laili Hidayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27290

Abstract

This study aims to describe the implementation of interactive learning using a word search game to increase student participation in the Culinary Vocational Program at SMK Negeri 2 Malang. Low student activity in conventional, teacher-centered instruction prompted the adoption of a more interactive approach. A game‑based learning model was chosen for its potential to enhance motivation, engagement, and learning outcomes among students in the culinary program at SMK Negeri 2 Malang. The research employed a descriptive qualitative approach through observation, interviews, and documentation. Data were analyzed using the following steps: (1) data reduction, (2) data display, and (3) drawing conclusions/verification. Conclusions were drawn by comparing field findings with relevant theory. Observations and interviews indicated a tendency for the percentage of students willing to come forward and answer to increase from 30% to approximately 70% when using the word search. Students also reported improved focus and greater enthusiasm for basic culinary skills material. The study concludes that the word search is a feasible alternative as an innovative instructional medium suited to the characteristics of vocational education, being easy to implement, relevant to core program content, and effective in promoting active student engagement.
Improving Students’ Self Efficacy through QuizWhizzer in Food and Beverage Service Learning Baiq Maria Ulfa; Nunung Nurjanah; Yetti Setyorini
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27283

Abstract

The low level of students' self-efficacy in studying food and beverage service, as seen by their lack of confidence, reliance on teachers, and minimal involvement in class activities, served as the impetus for this study. This study's goals were to: (1) describe how interactive quizzes utilizing QuizWhizzer are implemented; and (2) investigate how these quizzes affect students' self-efficacy. A two-cycle Classroom Action Research (CAR) design was used in this study. Thirty-four students from SMKN 3 Malang's Class XI Industrial participated. Observations, self-efficacy surveys, interviews, and documentation were used to gather data. With scores of 95.00% in Cycle I and 96.67% in Cycle II, the observation findings showed that the execution of learning activities in both cycles was classified as very good. Even though the gain was only 1.67%, it showed that the learning process was consistently implemented and that students' self-efficacy had significantly improved. The questionnaire findings revealed that students' self-efficacy increased from 81.09% in Cycle I to 90.32% in Cycle II, with both results classified as very high. Furthermore, the Wilcoxon Signed Rank Test showed a statistically significant difference between the two cycles (Z = -4.639; p = 0.001). These findings suggest that the use of QuizWhizzer-based interactive quizzes can effectively enhance students' self-efficacy in Food and Beverage Service learning.
The Influence of Maternal Nutritional Perceptions and Household Income on Early Childhood Dietary Consumption Patterns Lusiane Chyntia Sengkey; Aulia Bayu Yushila; Sri Handajani; Rendra Lebdoyono
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27266

Abstract

The unresolved burden of stunting affecting Indonesian children under five years of age officially recorded at 21.5% in 2023 provided the foundational rationale for undertaking the present investigation. This nutritional predicament is postulated to be intrinsically connected to the degree of mothers' comprehension regarding nutritional science and the economic standing of the household, both of which operate as pivotal determinants shaping food procurement decisions and the nutritional adequacy of children's dietary practices. Accordingly, this study aimed to quantify the degree to which maternal nutritional perceptions and household income levels exert influence over dietary consumption patterns among young  children  attending  Dharma  Wanita  Persatuan  Magersari  Kindergarten,  Krian,  Sidoarjo.  The  study  was conducted within a descriptive quantitative research paradigm. Primary data were obtained by distributing structured survey  instruments  to  mothers  of  children  aged  3–6  years,  while  secondary  data  were  sourced  from  official  school documentation and academically credible literature. Multiple linear regression analysis was employed as the principal inferential  technique  to  examine  the  directional  relationships  among  the  research  variables.  Empirical  findings demonstrated that maternal nutritional perceptions and household income each  generated a positive and statistically significant  effect on  children's  dietary  consumption  patterns  both  in  isolation  and  in  combination  at  a  significance threshold  of  p  <  0.05.  The  coefficient  of  determination  (R²)  yielded  0.750,  indicating  that  75%  of  the  variability  in children's dietary patterns was collectively explained by these predictors, while the residual 25% reflected contributions from  variables  outside  the  model.  Accordingly,  both  maternal  nutritional  perceptions  and  household  income  are confirmed as indispensable determinants of early childhood dietary consumption patterns.
Effect Of Jicama Flour Substitution On Sensoris, Physical, And Chemical Characteristic Of Gluten-Free Soft Cookies Adila Khairunisa; Pudji Astuti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27319

Abstract

The increasing dependence on wheat flour has encouraged the development of gluten-free food products based on local ingredients. This study aimed to analyze the effect of jicama flour substitution on the sensory, physical, and chemical characteristics of mocaf-based gluten-free soft cookies and to determine the most appropriate substitution level. A quantitative experimental method with a single-factor design was employed using four substitution levels: F0 (100% mocaf flour), F1 (80% mocaf flour : 20% jicama flour), F2 (60% mocaf flour : 40% jicama flour), and F3 (40% mocaf flour : 60% jicama flour). The observed parameters included sensory acceptance, color and texture characteristics, moisture content, and protein content. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. The results showed that jicama flour substitution significantly affected the characteristics of soft cookies (p < 0.05). Formulation F2 achieved the highest sensory scores for taste (8.17), texture (8.10), and overall acceptance (8.17). Moisture content ranged from 14.36% to 15.66%, while protein content ranged from 1.59% to 3.70%. Although protein content increased with increasing levels of jicama flour substitution, the moisture content of all formulations exceeded the Indonesian National Standard (SNI) requirement for cookies. Based on the sensory, physical, and chemical evaluations, formulation F2 exhibited favorable characteristics and was well accepted as a mocaf-based gluten-free soft cookie..
Basic Seasoning Knowlege and Praktice Learning Outcomes: A Correlational Study in Culinary Vocational School Dhini Alfiani Mursidi; Muhammad Ansori
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27265

Abstract

This research aims to analyze the relationship between basic spice understanding and food processing practical learning outcomes among Grade X culinary students at SMK Widya Praja Ungaran. The study employs a quantitative correlational design with a population of 70 students. Data were collected using purposive sampling, selecting 35 students from class X Kuliner 2 as the primary sample after a pilot test on class X Kuliner 1. The instrument for Variable X consisted of 24 valid items (from 30 initial items) with a reliability coefficient (Cronbach's Alpha) of 0.940. Normality testing using Kolmogorov-Smirnov with Monte Carlo simulation confirmed both variables were normally distributed, justifying parametric analysis. Statistical analysis revealed a correlation coefficient (r) of 0.068 with a significance value of 0.699 > 0.05 and a coefficient of determination (R²) of 0.006. These results indicate a positive but non-significant relationship, meaning basic spice understanding contributes only 0.6% to the variation in practical learning outcomes and does not directly determine psychomotor performance in a laboratory setting. These findings suggest that vocational culinary education requires stronger integration between theoretical instruction and repetitive hands-on practice to bridge the cognitive-psychomotor gap.
Impact of Corn Flour Substitution on the Hedonic Quality of Mocaf Tartlet Shells Dearni Br Sipayung; Diwyacitta Antya Putri; Mauren Gita Miranti; Raida Amelia Ifadah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27256

Abstract

The purpose of this study was to examine the impact of corn flour substitution on the sensory characteristics of mocaf-based tartlet skin, while determining the most optimal formulation. Variations of corn flour substitution consisting of four levels (10%, 20%, 30%, and 40%) to mocaf flour were tested using a completely randomized experimental design. The hedonic quality test involved 30 semi-trained panelists who assessed four sensory attributes including color, aroma, taste, and texture using a rating scale of 1 to 4. Data were analyzed using the Kruskal-Wallis non-parametric test followed by a post-hoc test using Dunn-Bonferroni with a correction of α' = 0.05/6 = 0.0083. The results showed that corn flour substitution had a significant effect (p < 0.05) on the color (p < 0.001), aroma (p = 0.006), and texture (p = 0.003) of mocaf-based tartlet skin, but had no significant effect on the taste (p = 0.200). The best formulation was found in sample A4 (60% mocaf: 40% corn flour) which produced a characteristic brownish yellow color, dominant corn aroma, and the crispiest texture.
Outdoor Study Based Project Based Learning In Improving Students’ Collaboration At SMK.N 2 Malang Putri Khansa Mudhiah; Laili Hidayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27291

Abstract

This study aims to examine the implementation of Project Based Learning (PjBL) based on outdoor study in improving the teamwork skills of tenth-grade Culinary students at SMKN 2 Malang. The study was motivated by the students' low level of teamwork skills, as indicated by limited active participation, ineffective communication, and unequal task distribution during group activities. This research employed a field research method using a descriptive qualitative approach. The participants consisted of nine students who took part in a fun cooking activity at SDN Dinoyo 4 Malang. Data were collected through observations, interviews, and documentation, while data analysis was conducted using the stages of data reduction, data display, and conclusion drawing. The findings showed that all participants demonstrated improvements in their teamwork skills during the implementation of PjBL based on outdoor study. These improvements were reflected in increased active participation, more effective communication, greater responsibility for assigned tasks, mutual assistance, respect for others' opinions, and stronger group cohesion. The findings indicate that PjBL based on outdoor study provides meaningful and contextual learning experiences that support the development of students' teamwork skills.
Development of Quiche Lorraine Products Made from Beneng Taro Flour and Black Rice Bran as a High-Fiber Snack Zakiya Dwi Rara; Mia Mustika Hutria Utami
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27253

Abstract

The purpose of this study to develop quiche lorraine products by substituting wheat flour with beneng taro flour and black rice bran, and to evaluate its sensory acceptance and nutritional content. The study consisted of three formulations: F1 (70% : 30%), F2 (50% : 50%), F3 (30% : 70%), based on the ratio of beneng taro flour and black rice bran. Testing was conducted  through organoleptic evaluation with 35 semi trained panelists using hedonic tests (appearance, color, aroma, texture, taste, and overall) and hedonic quality tests (color, taste, aroma, texture, and mouthfeel). The best formulation was determined using the Weighted Sum Model (WSM) method, which considers the importance level of each sensory parameter through specific weighting. The overall assessment weight was set at 25%, while each remaining parameter was weighted at 15%. The results showed that the quiche lorraine made with 70% beneng taro flour and 30% black rice bran (F1) was the most preferred formulation among the panelists. The hedonic test revealed significant differences (p < 0,05) in the appearance and texture parameters. The hedonic quality test showed significant differences (p > 0,05) only in the color and texture parameters. This product qualifies as a high-fiber snack food with a dietary fiber content  of 9,0 g/100 g. This study demonstrates that beneng taro flour and black rice bran can serve as substitutes for wheat flour and produce a product that is high in dietary fiber.
Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion Ulima Putri Nabilah; Mauren Gita Miranti; Hidayatun Musyasyaroh; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (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.v7i2.27252

Abstract

Sprinkle  chili  sauce  represents  a  contemporary  chili  powder-derived  product  that  has  experienced  growing  consumer interest as a seasoning agent used to intensify the flavor profile of various dry food preparations. The present study was undertaken to examine the hedonic properties of dried kecombrang sprinkle chili sauce, establish the optimal product formulation,  and  characterize  the  selected  formula  across  varying  proportions  of  kecombrang  incorporation.  A quantitative descriptive experimental approach was adopted, encompassing six distinct treatment levels of kecombrang concentration,  specifically  50%,  60%,  70%,  80%,  90%,  and  100%.  Sensory  evaluation  was  carried  out  involving  35 semi-trained  panelists  with  a  culinary  arts  background,  who  assessed  each  product  formulation  against  five  sensory attributes:  color,  aroma,  texture,  taste,  and  overall  acceptability.  Statistical  analysis  was  performed  using  One  Way Analysis  of  Variance  (ANOVA),  subsequently  followed  by  the  Duncan  Multiple  Range  Test  (DMRT)  to  identify significant  differences  among  treatments  and  determine  the  most  preferred  formulation.  Findings  revealed  that variations  in  kecombrang  proportion  exerted  a  statistically  significant  influence  on  the  hedonic  quality  of  the  dried kecombrang  sprinkle  chili  sauce  across  all  evaluated  attributes.  Among  the  six  formulations  tested,  F1  (50% kecombrang)  emerged  as  the  most  favorable  treatment,  exhibiting  a  well-balanced  reddish-brown  appearance,  a characteristic  yet  subtle  kecombrang  aroma,  and  a  dry  texture  with  a  moderately  fine  consistency  that  aligned  most closely with panelist preferences. 

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