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 432 Documents
 40   41   42   43   44 
Differences of Belitung Taro Flour (Xanthosoma sagittifolium) Composite on the Production of Barracuda Fish Siomay Syifani Al Widad; 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.v7i2.27300

Abstract

Siomay, a traditional snack that generally uses tapioca flour as a binding agent, requires local food-based alternatives for product diversification and nutritional value enhancement. This study analyzed the differences in the use of Belitung taro flour (Xanthosoma sagittifolium) composites on the level of preference (color, aroma, taste, texture, overall), physical parameters (color, texture), and nutritional content (protein, water content) of barracuda fish siomay. This study used a quantitative experimental method with a Completely Randomized Design with four taro flour composite treatments (0%, 25%, 50%, 75%) and two replications, and barracuda fish as the main protein source. Organoleptic assessment involved 40 semi-trained panelists. The hedonic test data obtained were analyzed using the Kruskal-Wallis test and if there were differences, they would be continued with the Mann-Whitney test. The results showed that the use of taro flour in siomay had no significant effect (p>0.05) on color, texture, aroma, taste, and overall assessment. Panelists preferred the siomay containing 25% taro flour, giving it the highest hardness and darkest color among the samples. The color and nutritional content were analyzed using Analysis of Variance (ANOVA), followed by Duncan's test to determine significant differences between the formulas. The protein content ranged from 6.34–7.62% and the moisture content from 55.81–57.28%, meeting the SNI 7756:2013 standard for fish siomay. 
The Effect of Job’s Tears (Coix lacryma-jobi L.) Substitution on the Organoleptic Properties of Mung Bean (Vigna radiata L.) Tempeh Amelinda Nathania Royanto; Febriani Lukitasari; Luthfiyah Nurlaela; 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.v7i2.27304

Abstract

Due to Indonesia's present reliance on imported soybeans, indigenous foods are being promoted as a substitute source material for tempeh. Two native food ingredients that might encourage food variety are mung beans and Job's tears seeds. The purpose of this study is to examine how the hedonic quality and degree of liking of mung bean tempeh are affected when Job's tears seeds are replaced and yeast is added. This kind of study uses a 3x2 multiple factorial design experimental approach, substituting 15%, 20%, and 25% of Job's tears seeds and adding 0,05% and 0,10% yeast. The formulation was examined at Surabaya State University's Food Technology Laboratory in Ketintang. A 4-1 scale questionnaire including color, fragrance, taste, and texture was used to administer hedonic quality and preference level assessments to thirty semi-trained panelists. Two-Way ANOVA with a significance threshold (α) of 0.05 and further Tukey HSD or Games-Howell tests based on the homogeneity test findings were used to statistically evaluate the data. The average preference level score was 2,50-3,47, and the average hedonic quality score was 2,47-3,33. The investigation's findings demonstrated that the substitution of Job's tears seeds had an influence on the hedonic quality of color (<0,001) and texture (0,003), but not on the scent and taste, while the addition of yeast and interaction had no effect on any hedonic quality criterion (p > 0,05). The substitution of Job's Tears seeds had an effect on color (0,025), but the addition of yeast had no effect on any of the preference level's parameters (p > 0,05); the interaction of treatments had an effect on color, aroma, and taste, but the Tukey HSD test showed no significant difference; and it had no effect on texture.

Page 44 of 44 | Total Record : 432

 40   41   42   43   44 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi 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