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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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Effect of Mung Bean Flour and Rice Flour Ratio on Quality Characteristics of Gluten-Free Thin Brownies Nadila Anggi Praseti; Siti Fathonah
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.v7i2.27313

Abstract

Gluten-free bakery products can be developed using local ingredients such as mung bean flour and rice flour as alternatives to wheat flour in thin brownies. This study aimed to analyze the differences in mung bean flour and rice flour ratios on preference level, nutritional content, and physical characteristics of gluten-free thin brownies. The research used an experimental method with three treatments, namely P3:1, P1:1, and P1:3. The hedonic test was conducted by 40 semi-trained panelists using a 1–9 scale on color, aroma, texture, taste, and overall acceptability. Preference data were analyzed using the Kruskal-Wallis and Mann-Whitney tests, while nutritional data were analyzed using ANOVA and DMRT. The results showed significant differences in texture, taste, and overall acceptability, but no significant differences in color and aroma. The P1:1 treatment obtained the highest preference scores for color (7.83), aroma (7.73), texture (8.08), taste (8.05), and overall acceptability (8.10). Moisture content ranged from 1.03% to 1.54% and met SNI 2973:2022 which requires a maximum moisture content of 5%, while protein content ranged from 7.64% to 10.69%. The P1:1 formulation produced gluten-free thin brownies with the best quality.
Effects of Tea Fixation Methods and Fermentation Time on Total Phenol, Caffeine Content, and Consumer Acceptance of Kombucha Tea Cici Mahmuda; 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.v7i2.27275

Abstract

Serious health problems such as the risk of prediabetes, decreased immune function, hypertension, and digestive disorders are increasing among young people. This condition has increased public awareness of maintaining health. In response, various foods and beverages that support health have emerged, including green tea and its derivative product, kombucha tea,  which  can  be  an  alternative  to  address  these  health  issues.  This  study  investigated  kombucha  tea  produced  using different  fixation  methods  (panning  and  steaming)  and  fermentation  durations  (7  and  10  days)  on  total  phenolic content, caffeine content, and consumer preference. The analysis of total phenolic content and caffeine content employed a quantitative approach using an experimental method with a 2×2 factorial design and three replications. The research process included tea production using panning and steaming methods, followed by fermentation with starter culture and SCOBY for 7 and 10 days. Chemical analyses  were then  conducted to determine  total phenolic and caffeine contents, along with a hedonic test using a 9-point scale. Data were analyzed using Two-Way ANOVA followed by Tukey’s test for total phenolic and caffeine contents, while non-parametric Kruskal–Wallis and Mann–Whitney tests were used for hedonic  data  analysis.  The  results  showed  that  the  highest  total  phenolic  content  (1191.56  ppm)  was  obtained  from steaming  with  10  days  of  fermentation,  while  the  lowest  (677.22  ppm)  was  found  in  panning  with  10  days  of fermentation. The highest caffeine content (189.23 ppm) was observed in steaming with 7 days of fermentation, while the lowest (53.93 ppm) was found in steaming with 10 days of fermentation. The interaction between fixation method and  fermentation  duration  (p  <  0.05)  significantly  affected  total  phenolic  content,  caffeine  content,  and  consumer preference. The steaming treatment with 10 days of fermentation produced the highest total phenolic content (1191.56 ppm)  and  the  lowest  caffeine  content  (53.93  ppm);  however,  the  7-day  fermentation  treatment  was  preferred  by  the panelists.  Total  phenolic  and  caffeine  contents  did  not  significantly  affect  sensory  attributes  and  therefore  did  not influence consumer preference.
Design of an Instructional Video on Molecular Gastronomy for Vocational High School Students Vera Santika; Siti Fathonah
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.v7i2.27274

Abstract

Molecular gastronomy learning in vocational culinary education requires instructional media that can visually demonstrate processing techniques and procedures, enabling students to better understand complex concepts. However, learning resources specifically addressing molecular gastronomy remain limited. This study aimed to develop an instructional video on molecular gastronomy applied to cendol processing and to evaluate its material quality, media quality, and student responses. The study employed a Research and Development (R&D) approach using the ADDIE model, limited to the Analysis, Design, and Development phases. The participants consisted of three material experts, three media experts, and 27 students from SMK Negeri 6 Semarang. Data were collected through material validation sheets, media validation sheets, and student response questionnaires using a Likert scale. Quantitative descriptive analysis was conducted based on mean scores. The results indicated that the instructional video obtained a mean score of 4.52 from material experts and 4.48 from media experts. Student responses yielded a mean score of 4.57. All scores fell within the 4.20–5.00 interval, indicating very high feasibility and attractiveness. These findings suggest that the developed instructional video is suitable for supporting molecular gastronomy instruction in vocational high schools. Nevertheless, the effectiveness of the media in improving student learning outcomes was not examined in this study.
Analysis Of Industrial Class Implementation In Culinary Program At SMK.N 2 Malang Nadira Alya Putri; 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.v7i2.27293

Abstract

This research was motivated by the importance of improving vocational students’ competencies and work readiness through learning integrated with industrial needs. The industrial class program in the culinary field is considered a strategic effort to strengthen the link and match between schools and industry. This study employed a qualitative descriptive approach conducted at SMKN 2 Malang through observation, interviews, and documentation. The results showed that the implementation of the industrial class program through curriculum synchronization, direct industrial practice, and periodic evaluation was able to improve students’ hard skills and soft skills. Students demonstrated improvement in food processing skills, customer service, communication, discipline, teamwork, and professional readiness. The program, which was conducted in two periods at different industries, also broadened students’ work experience and adaptability. The main obstacles identified were students’ mental readiness and differences in perceptions between schools and industry regarding the implementation of industrial classes. Therefore, the industrial class program proved effective in improving students’ competencies and work readiness in the culinary expertise program.
The Influence Of Internal And External Factors On Fast Food Consumption Intentions Among Undergraduate Culinary Education Students: A Cross Sectional Study Putri Febri Wahyuningtiyas; Sri Handajani; Any Sutiadiningsih; Hidayatun Muyasyaroh
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.v7i2.27257

Abstract

This study aims to analyze the influence of internal and external factors on the interest in consuming fast food among undergraduate students of Culinary Arts Education (UNESA). This study uses a quantitative approach with a cross-sectional survey design involving 90 respondents selected through random sampling techniques from a population of 870 students. Data collection was carried out using a structured questionnaire with a 4-point Likert scale and analyzed using multiple linear regression. The results showed that internal factors had a positive and significant effect on consumption interest (Sig. 0.036 < 0.05), with lifestyle indicators as the dominant factor. External factors also had a positive and very significant effect (p < 0.001), with location and ease of access as the most dominant factors. Simultaneously, internal and external factors had a significant effect on fast food consumption interest with a coefficient of determination (R2) of 0.517. and a Cohen's f2 value of 1.070 indicating a large effect size. This means that 51.7% of the variation in consumption interest can be explained by the model. The regression equation obtained is Y = -2.063 + 0.204X₁ + 0.348X₂, which indicates that external factors have a stronger influence than internal factors. This finding indicates that a practical lifestyle and ease of environmental access are the main factors in shaping students' fast food consumption behavior. This finding indicates that although students will later have a deep understanding of nutrition and culinary fields, external environmental factors such as location and ease of access remain the main determinants that are stronger in shaping their fast food consumption behavior.
Ity Inclusive Learning Of Culinary Culinary Arts Based On Direct Practice To Develop The Creativity Of Pkbm Hspg Learners Eva Hudiafa; Ahmad Rizaldi
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.v7i2.27286

Abstract

This study aims to describe the implementation of inclusive learning based on direct practice in culinary classes and analyze its contribution to the development of learners' creativity at PKBM HSPG Serang City. The study employed a descriptive qualitative  approach  involving  eleven  informants  consisting  of  one  academic  coordinator,  two  culinary  instructors,  one parent/guardian,  and  seven  Package  A  learners.  Data  were  collected  through  in-depth  interviews,  participatory observation, and documentation studies. Data analysis followed the Miles and Huberman model, including data reduction, data display, and conclusion drawing. The findings indicate that direct practice-based learning enhances learners' creativity, independence, self-confidence, collaboration skills, and willingness to explore new ideas. These improvements were reflected in  learners'  ability  to  modify  food  presentation,  make  decisions  during  practical  activities,  interact  with  peers,  and confidently present their work. The results also reveal that direct practice provides concrete learning experiences that facilitate understanding  and  support  the  gradual  development  of  skills  according  to  each  learner's  abilities.  Therefore,  inclusive learning based on direct practice can serve as an effective strategy for fostering creativity and vocational skills development among learners in community learning centers. 
The Effect Of Pumpkin Seed (Cucurbita sp.) And Sesame Seed (Sesamum indicum L.) Addition On The Sensory, Nutritional, And Physical Characteristics Of Almond Csrispy Sabrina Eka Salsabila; Siti Fathonah
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.v7i2.27320

Abstract

Pumpkin seeds and sesame seeds are local food ingredients with the potential to improve the sensory quality and nutritional value of almond crispy. This study aimed to analyze the effect of pumpkin seed and sesame seed addition on the acceptability, nutritional content, and physical characteristics of almond crispy. A Completely Randomized Design (CRD) with one factor and three levels of seed addition (30%, 40%, and 50%) was employed. Acceptability was evaluated by 40 semi-trained panelists using a 9-point hedonic scale for color, aroma, taste, texture, and overall acceptability. Nutritional content was analyzed through moisture and protein determination, while physical characteristics were evaluated through color and texture measurements. The results showed that the addition of pumpkin seeds and sesame seeds significantly affected all acceptability attributes (p<0.05). The 50% addition level achieved the highest acceptability scores for color (8.28), aroma (8.60), taste (8.13), texture (8.35), and overall acceptability (8.68). Moisture content ranged from 1.62% to 1.98%, while protein content ranged from 14.67% to 15.51%. All formulations complied with the quality requirements for cookies specified in the Indonesian National Standard (SNI 2973:2011), namely a maximum moisture content of 5% and a minimum protein content of 5%. The 40% addition level produced the highest hardness value (353.5 g), whereas the 50% addition level was selected as the best formulation based on its superior acceptability and higher protein content. Therefore, the addition of 50% pumpkin seeds and sesame seeds has the potential to improve the sensory quality and nutritional value of almond crispy.
Hygiene Awareness and Compliance Among Culinary Students at Widya Praja Ungaran Vocational School Irma Winari; 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.v7i2.27282

Abstract

Food is a primary human need, therefore food hygiene and safety must be properly maintained, especially by food handlers. This study's goal is to explore the correlation between awareness and hygiene compliance of Culinary students. A quantitative approach was applied in this study through the use of a descriptive-correlational method designed to ascertain the correlation between awareness and hygiene compliance among culinary students. The research subjects consisted of 35 tenth-grade Culinary students of Widya Praja Vocational School selected through total sampling (n = 31). The research instrument includes a 24-item questionnaire to measure hygiene awareness and an observation sheet to assess hygiene behavior compliance. Instrument testing was conducted using SPSS version 27. The instrument was considered valid if r-count (>0,355) and reliable if Cronbach’s Alpha > 0,60. The reliability test revealed Cronbach's Alpha value of 0,937, revealing that the instrument was reliable. The findings revealed that the average student’s hygiene awareness score was 93%, while the average hygiene compliance score was 93,3%, both categorized as very high. Pearson correlation analysis showed an r value of 0,900 with a significance level of p < 0,001. These results reveal a very strong and significant correlation between hygiene awareness and hygiene behavior compliance. This study was limited to one school with a relatively small number of respondents and did not examine other factors that may influence a student's hygiene behavior.
The Effect Of Calcium Hydroxide And Sugar Concentration On The Level Of Likeness Of Green Tomato (Solanum lycopersicum) Candied Fruit Ananda Camelia; Hidayatun Muyasyaroh; Lucia Tri Pangesthi; Febriani Lukitasari
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.v7i2.27301

Abstract

Output of green tomato has continued to rise, especially across East Java, yet this commodity is still rarely processed and tends to deteriorate quickly after harvest, leading to considerable postharvest waste. Because it carries substantial nutrient content and a relatively firm flesh, green tomato is well suited to be turned into a preserved product. This research was carried out to examine how varying concentrations of calcium hydroxide (slaked lime) and sugar influence the resulting characteristics and the degree of consumer acceptance of green tomato candy (Solanum lycopersicum). A factorial experimental design within a quantitative approach was applied, with the data evaluated through two-way ANOVA. Two levels of calcium hydroxide (0.3% and 0.5%) were combined with two levels of sugar (25% and 37.5%) as treatments. The variables assessed covered sensory attributes—color, aroma, flavor, texture, and overall liking—together with several chemical properties. Findings revealed that calcium hydroxide concentration had a marked influence on color, while sugar concentration and the interaction of both factors did not significantly alter aroma, flavor, texture, or overall liking. Panelists favored the formulation containing 0.3% calcium hydroxide and 37.5% sugar, which recorded a pH of 3.21, vitamin C content of 78.76 mg/100 g, total sugar of 39.51%, and calcium content of 11.48 mg/100 g. Overall, the study confirms that properly proportioned calcium hydroxide and sugar can enhance both the quality and the consumer acceptability of green tomato candy.
Effects of Fermented Cassava on Physical, Chemical, and Sensory Properties of Sokaraja Baked Getuk Shinta Rizqoh Iktavia; 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.v7i2.27217

Abstract

This study aims to analyze the effect of the use of fermented cassava on the level of preference, physical parameters and nutritional content of Sokaraja grilled getuk. This study applied a complete random design or RAL one element with four levels of treatment, namely P0 (0% fermented cassava: 100% non-fermented cassava), P1 (80%: 20%), P2 (90%: 10%) and P3 (100%: 0%). Preference test was carried out by 40 untrained panelists using hedonic methods on color, aroma, taste, texture and overall attributes. Physical tests of color parameters were measured using the Croma Meter tool and texture using the texture analyzer tool. Chemical analysis such as the moisture content of the oven method and the protein content of the titrimetry method. Hedonic data were analyzed using the kruskal wallis test which was continued through the mann whitney test. Study findings showed that the use of fermented cassava produced a relatively equal level of preference for color, aroma, taste and overall parameters between treatments (p > 0.05) but had a real influence on texture or p less than 0.05. The use of fermented cassava tends to reduce the level of hardness so that it forms a consistency that is more tender and more in demand by panelists. In addition, the moisture content and protein content increase as the proportion of fermented cassava increases. Results of study show that fermented cassava has the potential to be used as an alternative ingredient in the development of Sokaraja grilled getuk without reducing sensory acceptance of the product.

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