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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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Analysis Of Differences The Quality Randang Eel With The Handling Technique Grilled And Fried Eel Adrinelvita Adrinelvita; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The study aimed to analyze the differences in the quality of rendang eel with the technique of handling grilled and fried eels. The type of research conducted is quantitative research with experiment methods, namely conducting direct experiments on the manufacture of eel rendang with different handling techniques. The study used a completely randomized design (CRD) with 3 replications. The data used is primary data obtained directly from 3 expert panelists who provide answers to a questionnaire (organoleptic test format) about the quality of eel randang with different handling techniques. The data obtained are tabulated into tabular form and analyzed to see the difference between the two treatments with (t test). If the data analysis shows tcount ttable then Ha is accepted and if tcount ttable then H0 is accepted. Based on the results of data analysis of eel rendang using grilled and fried eel handling techniques, the results of data analysis showed that there was no significant difference between X1 and X2 treatments on the quality of eel rendang which stated that H0 was accepted. Overall, with the average tabulation of data, the best results from the two variables are in the fried eel handling technique (X2). For further research, it is recommended to use the technique of handling rendang eel by frying because the value of color, aroma and taste quality is superior to the technique of handling burnt eel (X1).

Analysis of the Kastengel Quality Produced From the White Sweet Potato Flour Meri Rahmadani; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Kastengel is a cookie from the Netherlands that is crunchy, contains cheese, these cookies are in the form of blocks with a size of 4x1x1 cm, golden yellow, and fragrant. Kastengel is made from the main ingredient in the form of wheat flour which is still imported. The development of products from local flour, such as white sweet potato flour can reduce imports of wheat flour. The nutritional content of white sweet potato is not inferior to wheat and is widely grown in West Sumatra. This study discusses the analysis of the quality (shape, color, aroma, texture, and taste) of white sweet potato flour kastengel as much as 15%, 30%, and 45%. A true experiment is this type of research with completely randomized design (CRD) method, three replications, and three treatments. Data were obtained directly from 5 panelists who answered a questionnaire (sensory test format) about the quality of white sweet potato flour kastengel which was referred to as primary data. Then tabulate the data obtained in tabular form and perform analysis of variance (ANOVA). If the analysis of variance shows Fcount>Ftable, proceed to Duncan's test. The results showed that the color (golden yellow) and texture (crispy) of white sweet potato flour had a significant effect on the quality of kastengel. The result of the best quality of white sweet potato flour kastengel was the substitution of 30% white sweet potato flour in the treatment (X2).

Quality Analysis Of Tomato Dodol Produced From Rice Flour Substitution Febri Ananda; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Dodol is a fairly popular traditional food that has been known since ancient times. Dodol is generally made from flour and fruit. Tomato dodol is one of the innovations of dodol made from fruit. This study aims to analyze the quality of tomato dodol substituted with rice flour with the ratio of glutinous rice flour and rice flour as much as 3:1, 1:1, and 1:3 in organoleptic tests on the shape, color, aroma, texture, and taste of tomato dodol. This type of research is a pure experiment using a completely randomized design (CRD) method, with three treatments and three repetitions. The data collection technique was carried out by giving questionnaires to 5 expert panelists who were lecturers of Family Welfare Science with the concentration of UNP Cuisine with primary data types. The data were analyzed using ANOVA, if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the texture of the tomato dodol. The results of the quality test of tomato dodol with the best substitution of rice flour were in the third treatment (X2) with a ratio of 1:1 glutinous rice flour and rice flour.

Analysis Of The Quality Of Tilapia Meatballs Produced From The Addition Of Seaweed As A Thickener Rahma Fatiha Asri; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Eucheuma cottonii type seaweed is a rubber material because it has the ability to form a gel, so it can be used as an alternative to thickening agents in the manufacture of fish balls because it is easier to obtain and more efficient. This study aimed to analyze the quality of tilapia meatballs with the addition of 0%, 30%, 40% and 50% of seaweed for organoleptic tests on shape, color, aroma, texture and taste. This type of research is a quantitative study with a pure experimental method using a completely randomized design (CRD) method with three repetitions. This research was conducted in August-September 2021 at the IKK, FPP, UNP Catering Workshop. The type of data is primary data which is sourced from 4 limited panelists who are lecturers of Family Welfare Science concentration UNP Catering by filling out the organoleptic test format on the sample. Data were analyzed using Analysis of Variance (ANOVA), if Fcount > Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the texture (spongy). The highest overall achievement score is the round shape with a diameter of 2cm, which is 3.17 (0% and 30%), the uniformity shape is 3.17 (40% and 50%), the white color is 3.25 (30%), and has a distinctive aroma. tilapia is 3.25 (30%), chewy texture is 3.67 (50%), savory taste is 3.33 (0% and 30%).

Standardization Of Beef Randang Recipes as Traditional Food In Nagari Gaduik Kecamatan Tilatang Kamang District Agam Nibras Nibras; Elida Elida
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 standardize the beef randang recipe, identify the ingredients used for the production of beef randang, identify the equipment used, explain the processing process, and describe the function of the beef randang in the Gaduik village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making beef randang in the form of: meat, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and , lime leaves, leave salam, red chilies, roasted coconut, nutmeg, turmeric, tamarind, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, and spoons. Furthermore, the processing process starts from material preparation until it is ready to be served. Finally, the function of the beef randang is served at events such as wedding receptions, Islamic holidays, Eid al Fitr celebrations, Eid al-Adha celebrations and meals for visits from officials.

The Impact Of Gedi Leaf Extract On Rice Flour Layer Cake Quality Chadijah Mardhia Fadhilla; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study will look at the impact of utilizing gedi leaf extract in amounts of 0 ml, 8 ml, 14 ml, and 20 ml on the quality of rice flour layer cakes in organoleptic tests such as shape, color, scent, texture, and taste. This is a quantitative study that uses a completely randomized design approach (CRD) with three repetitions and employs a true experimental method. In August 2021, this study was carried out in the Workshop IKK Culinary Art, FPP, UNP. Primary data was collected from 5 limited panelists who are lecturers in UNP Culinary Art’s Family Welfare Science focus by completing out the organoleptic test format for the sample. If Fcount > Ftable, the data were examined using Analysis of Variance (ANOVA), and if Fcount > Ftable, Duncan's test was used. The results revealed that gedi leaf extract had an impact on color (moss green), aroma (gedi leaf smell), and taste. The rectangular shape measuring 6 cm x 4.5 cm x 1.5 cm gets the highest overall achievement score of 3.33 (0 ml and 8 ml), the uniformity of the layers gets 3.67 (20 ml), the color is moss green gets 3.27 (20 ml), white gets 2.67 (20 ml), the fragrant aroma of gedi leaves gets 3.00 (20 ml), the fragrant aroma of coconut milk gets 3.13 (0 ml), and the chewy texture gets 3.60. (8 ml, 14 ml and 20 ml), 3.27 (0 ml) was the soft texture, 3.33 (0 ml) was the sweetness of sugar, and 3.07 was the savory taste of coconut milk (0 ml). The usage of gedi leaf extract in various doses resulted in the effects of color quality (moss green), aroma (fragrance of gedi leaves), and taste. The color will be more concentrated the more gedi leaf extract is applied.

Standarization Of The Recipe For Randang Daging As Tradisional Food In Nagari Sungai Tanang Deslia Khairani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to standardize the recipe for beef randang in Nagari Sungai Tanang, Banuhampu District, Agam Regency which includes ingredients, spices, tools, processing methods and quality analysis in terms of shape, color, aroma, texture and taste. The background of the research was the differences in the use of basic spices, cooking techniques and the dosage in randang processing, resulting in inconsistent and varied quality. This type of research is a mixed method, which is a combination of qualitative and quantitative research. Qualitative data sources were obtained from people who were experts in making randang and quantitative data sources were obtained from 9 trained panelists who knew about randang. Based on the research results, it was found that the standard recipe for meat randang includes the main ingredients, spices, tools, processing techniques and quality. The organoleptic test of the standard recipe for meat randang resulted in a less square shape, dark brown in color, fragrant, oily dry texture and savory taste.

Randang in Nagari Salimpauang, Kabupaten Tanah Datar Hidayatul Rahmi; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the researchers' curiosity to obtain accurate knowledge about randang in Nagari Salimpauang, Tanah Datar Regency. In addition, the unique randang there is the talua randang, where the taluas are steamed first. The purpose of this study was to identify the ingredients, spices, tools, and processing techniques for randang in Nagari Salimpauang. This type of research is qualitative research with descriptive methods. Data sources were obtained from Bundo Kanduang and women who were experts in making randang. This research data collection technique through observation, interviews, and documentation. Field data analysis which includes data reduction, data presentation, conclusions, and data verification. The results of the study concluded that the ingredients and spices used included beef, chicken, taro, thick coconut milk, shallots, garlic, galangal, ginger, turmeric, red chilies, wheat flour, coriander, lime leaves, bay leaves, and turmeric leaves. The tools used are knife, basin, cutting board, blende, plate, millstone, skillet, sanduak, gas stove, stove, samba plate, and cambuang. Randang processing technique is done traditionally with a furnace and modernly with a gas stove.

Stndarization Of The Recipe For Beef Randang As Traditional Food In Nagari Pakan Rabaa Murfiqah Fadhilah; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was conducted to obtain a good and correct standard of meat randang recipe. The method used is a combination method, namely a combination of qualitative and quantitative research. Using two sources, namely: qualitative data sources were obtained from people who were smart or knew they would be involved, while quantitative data were obtained from 5 expert panelists. The qualitative data collection technique uses three techniques, namely: data reduction, data presentation and conclusions, while the quantitative data collection technique uses the organoleptic test with the formula (Mx = (x / N). Based on the research conducted, the meat randang recipe, processing, used, the tools used and the expected quality of the meat randang. The recipe obtained is then converted and organoleptic tests are carried out to obtain the quality of the meat randang including: (shape, color, aroma, texture and taste)

Pengaruh Marketing Mix Terhadap Keputusan Pembelian Konsumen Restoran Kopi Bana X Fallen Kitchen Di Kota Buktinggi Krisna Dipangga; Rian Surenda
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Penelitian ini bertujuan untuk menganalisa pengaruh marketing mix terhadap keputusan pembelian konsumen Restoran Kopi Bana X Fallen Kitchen. Jenis penelitian ini adalah deskriptif kuantitatif dengan metode assosiatif kausal yang melibatkan dua variabel yaitu (1) variabel marketing mix terdiri dari indikator: produk (product), harga (price), promosi (promotion), dan tempat (place) (2) variabel keputusan pembelian terdiri dari indikator: pengenalan masalah, pencarian informasi, penilaian alternatif, keputusan membeli, dan perilaku sesudah membeli. Sampel yang digunakan adalah konsumen yang pernah berbelanja di Restoran Kopi Bana X Fallen Kitchen. Teknik pengambilan sampel menggunakan Purposive Sampling. Sampel yang digunakan dalam penelitian ini berjumlah 98 orang responden. Teknik pengumpulan data yang digunakan melalui komunikasi tidak langsung yaitu dengan penyebaran angket atau kuesioner yang tersusun. Kuesioner tersebut berupa pertanyaan tertutup yang diberikan kepada responden secara langsung dengan menggunakan skala likert yang terdiri dari 42 butir pernyataan yang telah teruji validitas dan reliabilitasnya. Teknik analisis dengan uji regresi linear sederhana serta koefisien determinasi dengan bantuan program SPSS versi 16.00. Berdasarkan penelitian yang telah dilakukan maka didapatkan hasil: (1) Marketing Mix berada pada kategori kurang baik (40,9%), (2) Keputusan pembelian berada pada kategori baik (60,2%), (3) Hasil uji hipotesis regresi linear sederhana diperoleh F hitung 70.356 dengan sig. 0,00 < 0,05 maka variabel marketing mix dapat menjelaskan keputusan pembelian secara signifikan, dengan R Square sebesar 0,423 yang mana terdapat pengaruh marketing mix terhadap keputusan pembelian sebesar 42%. Selanjutnya koefisien regresi sebesar 1.925 pada taraf signifikan 0.00<0.05 artinya setiap peningkatan sebesar 1 satuan marketing mix akan meningkatkan 0.502 satuan keputusan pembelian.

Page 5 of 37 | Total Record : 365

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Home Page

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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

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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