Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Pendidikan Tata Boga dan Teknologi

jptb
Website

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

4 5 6 7 8

Quality Of Meat Rendang With Different Heating Tools Bunga Walia; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Meat rendang is a traditional Minangkabau food. From generation to generation, the Minangkabau people from ancient times until now have used a heating device or traditional stove called a stove to make beef rendang. But along with the times, many types of modern stoves have emerged that are used to make beef rendang, one of which is a gas stove. Meat rendang is made by stirring continuously until it is dry. The heat produced by the stove and gas stove will have different temperature levels, this will affect the quality of the meat rendang produced. Based on the belief of the Minangkabau people that making rendang, it is better to use a wood-fired stove to get good results. This study aims to compare the quality of beef rendang using a stove and gas stove. This type of research is an experiment with organoleptic test. The study was conducted in 3 repetitions with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average value of the quality of the two beef rendang is almost the same. The average values for the quality of beef rendang using a stove and gas stove are forms, namely 3.00 and 2.93; the color of the inner flesh, namely 3.20 and 3.13; bran colors, namely 3.33 and 3.27; aroma, namely 3.80 and 3.47; meat texture, namely 3.07 and 2.93; bran texture, namely 3.13 and 2.93; and bran flavors, namely 3.87 and 3.60; and the taste of the meat, namely 3.40 and 3.20. Based on the results of the T test, it is stated that there is no significant difference between beef rendang using a stove and gas stove for each quality tested.

Standarization Of Randang Meat Recipe As Traditional Food In Nagari Tabek Panjang Agam Regency Yulia Rahma Mulyani; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to standardize the recipe for beef randang in Nagari Tabek Panjang, Baso District, Agam Regency. This type of research uses a combination of qualitative research which includes ingredients, spices, tools and processing methods, and quantitative research, namely analyzing the quality of meat randang in terms of color, shape, aroma, texture and taste. This research was motivated by the use of different measures of ingredients, spices, and cooking techniques so that the quality of the meat randang was inconsistent. The source of qualitative data was obtained from 13 panelists who know and are experts about randang. Then the recipe for meat randang is obtained which includes the main ingredients, spices, tools, and processing techniques. While the source of quantitative data was obtained from 9 trained panelists who were experts in making randang. The standardization of the meat randang recipe was carried out by means of organoleptic testing on the quality and the results obtained included dark brown in randang color, neat square shape, fragrant aroma, soft meat texture, oily dry bran and savory taste.

Kualitas Rendang Daging Dengan Metode Pengolahan Yang Berbeda Afdal Akbar; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Rendang is a traditional food, all regions have a characteristic in making this rendang. The distinctive features found are the ingredients, tools, spices and main ingredients used in each region. The method of processing rendang is one of the characteristics that is found to be different in an area. The method of processing rendang is found specifically in the treatment of spices and meat. This type of experimental research with three repetitions, primary data sourced from 5 limited panelists who filled out an organoleptic questionnaire. The independent variable is rendang with stir-frying and steawing methods then the dependent variable is the quality of the rendang. The data obtained were tabulated into tabular form and analyzed using the statistical T test (t test). The results showed the average value of the effect of processing methods on the bran color was 3.27 and 3.87. No significant effect on the quality of forms 3,13 and 3,20; bran color in 3.20 and 3.67; aromas 3,53 and 3,73; meat texture 3.47 and 3.80; bran texture 3,80 and 3,33; bran flavor 3,87 and 3,80; and the taste of meat 3,53 and 3,73.Keyword: Method of processing, Rendang, Quality

The Influence Of The Binder On Quality Of Rendang Boleces Of Chicken Afkir Aztia Rima Annisa; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is there has not been the use of chicken afkir especially in West Sumatera. Chicken afkir is an egg-laying hen that is no longer productive to lay eggs due to the age of this old chicken. The focus of this research is to know the effect of binding materials on the quality of rendang boleces of chicken afkir in terms of shape, color, aroma, texture and taste. This type of research is pure experimentation, with the aim of revealing both influences and differences between two different variables. The research design used is the Completed Randomized Design. The type of data used is primary data obtained directly from 5 trained panelists by filling in the organoleptic test format. For hypothetical testing, the study used statistic t test, with a significant level of 5 % (=0,05). The results showed that there was no significant influence on the use of tapioca flour as binding agent with glutinous rice flour as binding agent on the quality of the shape, color, aroma, texture and taste of boleces of chicken afkir. From the statement, it is concluded that Ho was accepted due to the t count < t table.

Sekar Ayu Boga's Business Strategy To Increasing Competitive Advantage In Covid-19 Pandemic Rina Rachmawati; Fedy Setyo Pribad; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Sekar Ayu Boga is a business owned by the Study Program of Culinary Education at the Department of home economics which was founded in 2003. This business, starting in 2018, received grants from the Campus Intellectual Product Business Development Program (PPUPIK). Sekar Ayu Boga is currently experiencing business difficulties due to the COVID 19 pandemic. This article aims to identify Sekar Ayu Boga's efforts and discuss the solutions in dealing with the Covid 19 Pandemic. The results of the situation analysis are used to determine alternative strategies to maintain business, including increasing product quality without preservatives to increase consumer loyalty, create new products that are more relevant to the conditions of the Covid 19 pandemic era and carry out online promotions by making the sekaraayuboga.com website that hopefully as a medium to expand consumer reach. These three strategies are a combination chosen to strengthen business strategies so as to increase the competitive advantage of Sekar Ayu Boga Unnes.

The Effect Of Meat Storage Of Rendang Quality Fadhila Ramadhanti; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Meat has physical properties that are easily damaged because microorganisms can grow and develop in it. Meat damage can occur physically or chemically. The way to prevent this damage is to store the meat at a low temperature. Based on the beliefs of the Minangkabau people, it is said that when making rendang, the meat used must be fresh. So that the quality of the rendang is better. In this study, the type of meat used to make rendang is divided into two, namely fresh meat and frozen meat. Frozen meat comes from fresh meat that is stored and frozen for 4 days. This study aims to compare the quality of rendang with the use of fresh meat and frozen meat. This type of research is an experiment with organoleptic test. The study was conducted in 3 repetitions with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average quality of the two rendang was almost the same. The average values of the quality of rendang using fresh and frozen meat are form, namely 3,13 and 3,2; the color of the inner flesh, namely 3,2 and 3,53; bran colors, namely 3,6 and 3,8; aroma namely 3.73; meat texture, namely 3,6 and 3,4; bran texture 3,33 and 3,4; bran flavor that is 3,8; and the taste of meat, namely 3,33 and 3,6. Based on the results of the t test, it was stated that there was no significant difference between rendang and the use of fresh meat and frozen meat for each quality tested.Keyword: Meat Storage, Rendang, Quality

Inventory Of Meat Randang Recipesin The City Of Pariaman Ilma Ariyeniwinsah; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to make an inventory of various kinds of meat randang recipes which include ingredients, spices, equipment and processing processes in Kota Pariaman. This research is motivated by the absence of data explaining the variety of meat randang recipes in Pariaman City and as a first step in maintaining the nation's culture in promoting traditional regional food as a tourist destination. This type of research is qualitative. Data collection techniques by means of observation, interviews, and documentation. Data analysis used in the field is reduction, presentation, drawing conclusions and verification. The results of this study were 12 recipes of beef randang in Kota Pariaman. Generally, the main ingredients used are beef and coconut milk from old coconut seasoned with wet spices, namely shallots, garlic, ground chilies, ginger, galangal, lemongrass, and dry spices, namely coriander, cloves, and nutmeg. And the leaves are lime leaves, turmeric leaves, and bay leaves. The tools used are plastic com, filter, cutting board, grinding stone and blender, stale frying pan, sanduak and stove, samba plate, cambuang and frying pan. Processing of spices is different from stove fuel and firewood.

The Effect Of Corn Flour Substituion On Cookies Quality Lili Dasniati; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is the use of local food ingredients in the manufacture of food using corn flour as an ingredient for making cookies. Corn is a source of carbohydrates that can be used as flour so that local natural resources can be better utilized. This type of research is an experiment with three repetitions. Primary data taken from 3 panelists by filling out a questionnaire and secondary data in the form of photos of the research process. The independent variable is cookies (X) and the dependent variable (Y) is the quality of the cookies, namely shape, color, aroma, texture, and taste. The data obtained were tabulated into tabular form and analyzed using ANOVA. The results showed that the average value of each quality was the best in uniform form X2 (3,7), corn form X3 (3,5), top color X3 (3 , 9), the bottom color of X3 (3,8), the aroma of corn X3 (2,7), the texture of X3 (3,6), the sweetness of X1 (3,7), the savory taste of X0 (3,4), and Corn flavor X3 (3,2).

Inventory Of Randang Recipes In Nagari Tepi Selo Riva Septia Ningsih; 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 high curiosity of researchers to obtain accurate knowledge about randang in Nagari Tepi Selo. There is no book that explains the various recipes of randang and the processing of randang in this Nagari. This study aims to make an inventory of the kinds of randang recipes that include ingredients and spices, equipment and processing processes in this Nagari. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is reduction, display, conclusion and verification. The results of this study were the various recipes of randang in Nagari Tepi Selo, namely beef randang, chicken, eggs and jackfruit. Generally, the main ingredient used is beef using wet and dry seasonings. The tools used are cloth sieve, comm, millstone cutting board and blender, stale cauldron, stale sanduak and stove, samba plate. The process of making randang in Jorong Kota, Kaja and Tangah Padang uses a furnace with different spices processing

The Impact Of Using Binahong Leaves Extract On Flour Based Cendol Ilham Tri Wahyudi; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research is motivated by the lack of utilization of Binahng leaves in the field of food processing. Binahong leaves are creeping plants that easily live in lowlands and highlands and still grow wild and there is no further use and cultivation by the community. Biinahong leaves have many benefits in the health sector such as normalizing blood circulation, preventing stroke, gout, ulcers, ambient, and so on. The development of binahong leaves in cendol production is expected to be able to provide delicious and healthy cendol qualities for the community. This study aims to analyze the effect of 0%, 25%, 50%, 75% and 100% substitution leaves binohong on the quality of shape, color, aroma, texture, and taste of cendol. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of cendol skin using primary data sourced from 5 expert panelists by proposing an organoleptic test format. Analysis of data with ANOVA, if Fcount> Ftable then proceed with the Duncan test. The results showed that there was a significant effect of binahong leaf substitution on the quality of color, aroma, and texture of cendol because Fcount> Ftable, and there was an insignificant effect of binahong leaf substitution on the quality of cendol flavor because Fcount <Ftable. The best results are found in the substitution of 25% and 100% for the cendol color, 50% for the cendol aroma, and 50%, 75%, and 100% for the cendol texture.

Page 6 of 37 | Total Record : 365

4 5 6 7 8

Filter by Year

2020 2025

Filter By Issues

All Issue 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

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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