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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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Cipp Evaluation Of Project Based Learning Cooking Class Program In Vocational Culinary Education For Early Childhood Learning Erinna Ayu Prasysta; 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.v7i2.27296

Abstract

This study aims to evaluate the implementation of the Project Based Learning (PjBL) Cooking Class program of the Culinary Department of SMK Negeri 2 Malang at ABA 25 Kindergarten, Malang City using the CIPP (Context, Input, Process, Product) evaluation model. The study used a qualitative evaluative approach involving 12 informants consisting of supervising teachers, grade X students of the Culinary Department, the kindergarten principal, kindergarten teachers, and kindergarten students. Data collection techniques were carried out through in-depth interviews, participatory observation, documentation, and triangulation of sources, techniques, and time. Data were analyzed using the interactive model of Miles and Huberman through data reduction, data presentation, and drawing conclusions. The results of the study indicate that the program contextually has high relevance to the vocational education curriculum and the learning needs of early childhood. In the input aspect, program planning has been running well although there are still limitations in facilities and infrastructure for implementing activities. In the process aspect, program implementation is effective with the active involvement of students in project-based learning. In the product aspect, the program has a positive impact on improving technical skills, communication, creativity, cooperation, and students' self-confidence. The study concluded that the PjBL Cooking Class program is effective as a project-based vocational learning model, but still requires strengthening of practical facilities, improving students' problem-solving skills, and a more structured program monitoring system.
Effect Of Tiwul Flour Substitution And Moringa Puree Addition On Soft Cookies Sensory Characteristics Aurellia fitri Ramadhani
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.v7i2.27219

Abstract

This investigation is intended to ascertain the influence exerted by work motivation and the working milieu on the performance of employees.The participants involved in this inquiry comprise staff members of Bank Kalsel Main Branch Office in Banjarmasin. The sampling procedure employed saturated sampling, whereby the entirety of the population elements was incorporated as the research sample. Data were gathered through the administration of structured questionnaires, while the analytical approach applied was multiple linear regression. The findings of the investigation indicate that work motivation and the work environment, when considered concurrently, demonstrate a statistically significant impact on employee performance. Work motivation exhibits a favorable and direct contribution to employee performance. Likewise, the work environment also reveals a constructive and positive influence on employee performance. Data processing was executed through the utilization of a Two-Way ANOVA procedure, subsequently followed by DMRT at a 95% confidence level. In light of the empirical findings, a statistically meaningful effect was observed in the color attribute (p<0.05), attributable to the substitution of tiwul flour alongside the incorporation of moringa leaf puree, whereas the parameters of aroma, taste, and texture did not exhibit any statistically significant variation (p>0.05). The most favorable formulation was attained with the application of 60% tiwul flour and 30% moringa leaf puree, yielding the highest overall preference score of 3.45 on a 1–4 hedonic scale. In terms of nutritional composition, the product comprises 6.23% protein, 77.06% carbohydrates, 182.45 mg calcium, 91.44 mg magnesium, and 53.60 mg vitamin C. These results suggest that the product demonstrates commendable sensory quality and holds prospective potential for advancement as a functional food derived from indigenous resources
Development of MIT App Inventor-Based Learning Media Using Project Based Learning Model on Molecular Gastronomy Material to Improve Students’s Learning Outcomes Sabrina Sholihatus Sa&#039;adah; Saptariana Saptariana
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.v7i2.27248

Abstract

Observations at SMK Widya Praja Ungaran revealed that every student has at least one Android smartphone used in daily activities, indicating an opportunity to utilize technology as a more interactive and independent learning medium. This study aims to: (1) develop MIT App Inventor-based learning media using the Project Based Learning Model on molecular gastronomy material; (2) determine the feasibility of the developed media; and (3) measure the improvement in student learning outcomes. The study employed the Research and Development (R&D) method with the 4D model (Define, Design, Develop, Disseminate). The instrument validity test resulted in 36 valid items out of 45 items tested. The reliability test using Cronbach’s Alpha indicated a very high level of reliability. Feasibility was evaluated by material and media experts, resulting in scores of 94.6% and 100%, respectively—both categorized as Very Feasible. Learning outcome improvement was measured using N-gain analysis (Hake, 2002), yielding an average N-gain of 0.80 (80.1%)—categorized as High—indicating that the MIT App Inventor-based learning media has been proven feasible and capable of improving student learning outcomes on molecular gastronomy material.
The Influence of PLI Experience and Soft Skills on Work Readiness with Work Motivation as a Mediator among Students of Akademi Pariwisata Bunda Padang Yulia Mandasari; Ida Rochanawati; Musparni Musparni; Naseh Ulwan; Akrimullah Mubai
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.v7i2.27337

Abstract

This study examines the influence of Industrial Field Practice (PLI) Experience and Soft Skills on Work Readiness among students of Akademi Pariwisata Bunda Padang, with Work Motivation as a mediating variable within the Stimulus-Organism-Response (SOR) theoretical framework. Using a quantitative approach with total sampling, data were collected from all 40 students of the 2024 cohort and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) via SmartPLS, incorporating bootstrapping procedures and outer model evaluation. Results indicate that PLI Experience directly and significantly influences Work Readiness (β = 0.839; T = 8.792), but does not significantly affect Work Motivation (T = 0.727; p = 0.467). Soft Skills emerged as the most dominant predictor of Work Motivation (β = 0.921; T = 25.340; p < 0.001) and significantly predicted Work Readiness directly (β = 0.589; T = 4.098). Work Motivation significantly mediates only the Soft Skills–Work Readiness pathway (indirect effect = 0.381; T = 2.800; p = 0.005). These findings confirm the SOR Framework's applicability in vocational tourism education and highlight the strategic need for institutions to strengthen PLI quality and embed structured soft skills development within the curriculum to produce competitive hospitality graduates.
Implementation Of Baamboozle Game Based Learning To Increase Student Participation In Basic Culinary Learning SMK.N 2 Malang Citra Diah Permata; 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.v7i2.27288

Abstract

Conventional one-directional instruction tends to reduce student motivation and engagement, particularly in vocational foundational subjects at the secondary level. This study analyzes the implementation of Baamboozle  as a game-based learning medium in Grade X Culinary class at SMKN 2 Malang. The research subjects were 35 class X Culinary students and 1 subject teacher, with a focus on learning the Basics of the Expertise Program subject. Data were collected through participatory observation and in-depth interviews, then analyzed qualitatively descriptively which includes data reduction, data presentation, and drawing conclusions. The findings reveal two key outcomes: first, Baamboozle -based group game activities consistently stimulated active participation and peer collaboration that was absent in conventional instruction; second, students demonstrated measurably improved conceptual understanding, evidenced by faster and more accurate responses during evaluation sessions. Baamboozle  is proven effective in creating a learning environment that is engaging, interactive, and responsive to the learning characteristics of Generation Z students. These findings suggest that integrating game-based platforms such as Baamboozle  offers a concrete strategy for vocational teachers seeking to foster meaningful, student-centered learning experiences.
Effect of Banana Stem Substitution on Sensory Acceptance, Physical, and Nutritional Characteristics of Stingray Fish Flos Syamsiana Indah Cahyani; 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.v7i2.27281

Abstract

Banana stem is a potential alternative food ingredient due to its fiber content and its limited utilization in processed food products. This study evaluated the effect of banana stem substitution in stingray fish floss on sensory acceptance, color characteristics, protein content, and moisture content. A Completely Randomized Design (CRD) consisting of four treatments was applied, namely F1 (0%), F2 (10%), F3 (15%), and F4 (25%) banana stem substitution. Sensory data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while nutritional quality data were subjected to ANOVA and Duncan’s multiple range test. Color evaluation was conducted digitally using the Color Identification application based on the RGB color system. The findings revealed that banana stem substitution did not significantly affect color attributes but significantly influenced aroma, texture, taste, and overall acceptability. Increasing the substitution level tended to produce a darker color in the fish floss. Significant differences were also observed in protein and moisture contents. Among all treatments, F4 (25% substitution) showed the highest overall acceptability score (7.7), with protein and moisture contents of 31.4% and 20.12%, respectively.
Rice Bran Substitution and Moringa Leaf Powder Addition on Sensory Acceptance Soft Cookies Mohammad Fatkhurrozi; Raida Amelia Ifadah; Andika Kuncoro Widagdo; Lucia Tri Pangesthi
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.v7i2.27255

Abstract

The substitution of rice bran flour and the incorporation of moringa leaf powder were examined in relation to their effects on the sensory acceptability of soft cookies, evaluated across the parameters of color, aroma, taste, and texture. A quantitative experimental design was employed, comprising six treatment combinations: B1K1 (10% rice bran flour and 5% moringa leaf powder), B2K1 (20% rice bran flour and 5% moringa leaf powder), B3K1 (30% rice bran flour and 5% moringa leaf powder), B1K2 (10% rice bran flour and 10% moringa leaf powder), B2K2 (20% rice bran flour and 10% moringa leaf powder), and B3K2 (30% rice bran flour and 10% moringa leaf powder). Preference levels were evaluated by 30 semi-trained panelists through a five-point hedonic test, and all collected data were subsequently analyzed using Two-Way ANOVA. The results indicated that the substitution of rice bran flour did not exert any significant effect on the product's color, aroma, taste, or texture. The addition of moringa leaf powder at a concentration of 10% influenced aroma, taste, and texture as the primary sensory attributes, whereas the addition at 5% produced a significant effect only on aroma, with no notable impact on color, taste, or texture. Moreover, the analytical findings confirmed that no interaction effect existed between the two treatment factors across any of the sensory attributes assessed.
Innovation of Potato Flour Based Soft Cookies with Red Kidney Bean Flour Subtitution: Hedonic, Physical, and Properties Dian Rose Mahersi; 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.v7i2.27314

Abstract

The effect of red kidney bean flour substitution on the hedonic preference, physical, and chemical characteristics of potato flour-based soft cookies was investigated using an experimental method with Completely Randomized Design (CRD) consisting of one factor and four treatments, namely F0 (100% potato flour), F1 (70% potato flour : 30% red kidney bean flour), F2 (60% potato flour : 40% red kidney bean flour), and F3 (50% potato flour : 50% red kidney bean flour) with two replications. The mean values of the hedonic preference test were analyzed using the Kruskal-Wallis test, which showed that all parameters were significantly different with a significance value of 0,01 lower than 0,05 (p<0,05),therefore followed by the Mann-Whitney test.. The result showed that the substitution of red bean flour affected the characteristics of soft cookies. Treatmant F2 (60% potato flour : 40% red kidney bean flour) showed better panelist acceptance compared to the other treatments. Higher substitution levels of red bean flour tended to produce darker-colored soft cookies with a denser texture. The protein content of treatment F2 was 7.05%, while the moisture content of treatment F3 was 11.76%. all treatments met the minimum protein requirement of SNI 2973:2022 ≥5%, while moisture content in all treatments ecceeded the maximum permitted level (≤5%). Based on hedonic preference, physical, and chemical characteristic, treatment F2 (60% potato flour : 40% red kidney bean flour) demonstrated better result compared to the other treatments.
Development and Feasibility Testing Of Liveworksheets Based E-LKPD For Learning To Make Sweet bread In Vocational Culinary School Anifa Nur Fitri; Annisa Nur’ Aini; Lucia Tri Pangesthi; Aulia Bayu Yushila
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.v7i2.27259

Abstract

Advances in science and technology in 21st-century education require students to possess the 4C skills, therefore, digital learning media capable of supporting active, independent, and engaging learning are needed, particularly for the sweet bread curriculum in culinary vocational education, which demands a systematic procedural understanding. Sweet bread instruction is still dominated by conventional methods using simple worksheets that lack varied questions and clear visualizations of the process, resulting in low student engagement and difficulty in understanding the steps of making sweet bread. This study aims to: (1) develop a Liveworksheets-based E-LKPD for sweet bread production learning; (2) determine its feasibility in terms of content; (3) determine its feasibility in terms of media; and (4) analyze students responses. This Research and Development (R&D) study employed the ADDIE model, involving subject matter experts, media experts, and culinary students as research subjects. The validation data from the subject matter experts and media experts were analyzed using Aiken’s V index and the Intraclass Correlation Coefficient (ICC) reliability test, while the students’ response data were analyzed using percentage analysis. The results of the study indicate that the Liveworksheets-based E-LKPD was successfully developed with a content validity of 0,935 and a media validity of 0,889, both of which fall into the high category. The reliability test results showed an ICC value of 0,789 for the content aspect and 0,778 for the media aspect, indicating a good level of reliability. Student responses achieved a percentage of 78%, falling into the “very good” category. However, the ease-of-use aspect in both the media evaluation and student responses remained in the “moderate” category, thus requiring further refinement. This study has limitations because it was only conducted up to the development stage without testing effectiveness during the implementation stage through experimentation. The research findings indicate that the Liveworksheets-based E-LKPD on the topic of sweet bread is suitable for use as a digital learning medium with a high level of validity and excellent student responses, making it a viable alternative learning medium that supports 21st-century learning.
The Effect Of Sanitation Hygiene Knowledge On Students Clean And Healthy Living Behavior Nur Maulidiyah; Ratna Palupi Nurfatimah; Nugrahani Astuti; Hanif Naufal Ahmi
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.v7i2.27250

Abstract

This investigation was designed to examine the degree to which students' comprehension of sanitation and hygiene principles contributes to the enactment of clean and healthy living behaviors (PHBS) within the framework of food processing practical activities at SMK Dharma Wanita Gresik. The research adopted a quantitative paradigm, integrating a descriptive analytical framework with simple linear regression as the primary inferential technique. A total of 39 students constituted the study population, all of whom were designated as research participants by means of total sampling. Data acquisition was carried out through two standardized instruments, namely a structured knowledge test and a systematic observational checklist. Analysis of the sanitation and hygiene knowledge variable produced a mean value of 9.87 accompanied by a standard deviation of 2.45. The categorical breakdown indicated that 3 students were placed in the very low proficiency level, 12 students in the low level, 10 students in the moderate level, and 14 students in the high knowledge category. Regarding PHBS behavioral enactment, 17 students — representing the largest subgroup — were situated within the low behavioral tier. The very low PHBS category recorded no student placements, while 9 students were assigned to the moderate behavioral level. An additional 8 students were positioned within the good PHBS tier, and 5 students achieved classification at the very good behavioral level. The inferential analysis conducted through simple linear regression demonstrated that students' sanitation and hygiene knowledge failed to produce a statistically significant impact on their PHBS enactment, as substantiated by a p-value of 0.747 and a coefficient of determination (R²) amounting to a mere 0.3%. These results collectively imply that cognitive mastery of sanitation and hygiene principles in isolation functions as a minimal contributor to the formation of clean and healthy behavioral practices during food processing activities, underscoring the likelihood that other contextual variables exert a more substantial role in shaping students' health-related conduct.

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