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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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Perception Students Of Pkk Study Program Concentration Of Tata Boga About Online Snacks Hatista, Radhesa; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to describe: Students' perceptions about online snacks as a whole, and based on research indicators. This type of research is descriptive quantitative research. The population of the study consisted of 405 students from the PKK Study Program Concentration of Culinary Art with a total sample of 80 people who were taken based on the total sampling technique. The data sources are students in the 2017-2020 year of entry. The research data collection technique was carried out using a questionnaire designed based on a Likert scale and had been tested for validity and reliability. The data analysis technique was carried out by determining the frequency of data distribution and data classification techniques based on the calculation of scores using the research formula of ideal average (Mi) and standard deviation (Sdi). The results of this study illustrate: Students' perceptions about online snacks as a whole are in the moderate category, based on three research indicators, namely the occurrence of stimulation of the senses (knowledge and general information about snacks) in the high category, stimulation of the senses is regulated (understanding of snacks and snacks with online purchases) and interpreted-evaluated sensory stimulation (assessments of understanding snacks and snacks with online purchases) were in the moderate category. Based on the results of the study, it can be concluded that students of PKK Study Program with a Concentration of Tata Boga have a moderate perception of the subject.

Competency Relevance Of Graduates Of Family Education Study Program Concentration Of Tata boga With The Needs Of Work World Resha Audia Putri; Asmar Yulastri
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 describe the Competency Relevance of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary and the needs of World Work as a whole and based on three research indicators, namely: knowledge, skills and attitudes. This type of research is a quantitative study with a descriptive approach. The population of this study were 64 alumni of the Family Welfare Education Study Program, the concentration of Cullinary, with a sample of 64 people who were taken based on the total sampling technique. Sources of data are alumni of the Cullinary Concentration Family Welfare Education Study Program in the year 2012, 2013 and 2014. The research data collection technique was carried out using a questionnaire designed based on a Likert scale that has been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis and using the method of classifying the data based on the ideal score. The results of this study illustrate the Relevance of the Competence of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary as a whole who fall into the medium category. Based on the results of the study, it can be concluded that the competence of graduates of the Family Welfare Education Study Program with the concentration of tataboga is quite relevant to the competencies needed in the world of work.

The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Blooming Steamed Sponge Rambe, Siti Afifah; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Sponge steamed blooms are cakes made from eggs and sugar which are beaten until they are white and fluffy, then flour and other ingredients are added which are cooked by steaming. The characteristic feature of blooming steamed sponge is that it has a bowl-like shape, split into four parts and has a color at the top of the crack. The purpose of this study was to analyze the effect of substitution of purple sweet potato flour as much as 10%, 20%, 30% on the quality of the blooming steamed sponge. This type of research is a pure experimental study with a completely randomized design (CRD) method. The data collection technique of this research was carried out by organoleptic tests given to 5 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The data analysis technique used was Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in tabular form and analyzed according to the test of each data. Then the data analysis is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with Duncan's test. It can be concluded that a good percentage is found in the substitution of purple sweet potato flour as much as 10% on the quality of the blooming

Standardization Of Randang Eel Recipes In Nagari Tanjung Alam Batusangkar Sarah Indah Naffira; Wiwik Gusnita
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 eel randang recipe in Nagari Tanjung Alam Batusangkar 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 8 trained panelists who knew about randang. Based on the research results, the standard recipe for randang eel includes the main ingredients, spices, tools, processing techniques and quality. The organoleptic test of the standard eel randang recipe resulted in a fairly long shape quality, blackish brown color, quite fragrant aroma, oily dry enough textured bran, quite chewy and tender textured meat and pervasive flavor of spices and savory bran taste.

The Effect Of Banana Mas Flour Substitution On The Quality Of Semprit Cookies Thesya Firdayanti R.P; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Cookies are one type of pastry product that people like. Cookies have many variations, one of which is a syringe cookie. Spray cookies are spray cookies that have a sweet taste, made from the basic ingredients of wheat flour, fat with a syringe technique. Wheat flour as the main ingredient for making cookies can be replaced by using banana flour. This study aims to analyze the effect of banana flour substitution on the quality of the syringe cookies with the percentages of 0%, 25%, 50%, and 75% on the organoleptic test of the shape, color, aroma, texture, and taste of the syringe cookies. This type of research is a pure experiment using a completely randomized design (CRD) method with four 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 ANAVA, if Fcount Ftable then continued with Duncan's test. The results of this study indicate that there is a significant effect on the quality of the syringe cookies except for the shape, color, and sweet taste. The results of the quality of the best banana flour substitution syringe cookies were in the second treatment (X1) with a percentage of 25%.

The Standardization Of The Mangkuak Recipes In Koto Tangah District Padang City Yolanda Jefrina; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The purpose of this study was to produce the best the standardization of the recipe for mangkuak cake in Koto Tangah District, Padang City to determine the ingredients, equipment, processing techniques and 5 analysis of quality indicator which are expected to cover shape, color, aroma, texture and taste. The background of the research is that ingredients used and processing techniques. The various of processing techniques produce different quality indicator. This type of research is a mixed method. The source of qualitative research were obtained from 10 people experts in processing mangkuak cake and quantitative data sources were obtained from the community of 10 trained panelists whoe were experts in making mangkuak cake and 5 limited panelists from expert of society making mangkuak cake. Qualitative data collection techniques include observation, interviews, documentation while quantitative data collection techniques include the organoleptic the questionnaire format. Based on the result of organoleptic test get quality indicator mangkuak cake, the shape (rounded and tidy), the color (of skin white color in upper and brown color in center), aroma (coconut milk and pandan leaf ), the texture (soft), the taste (tasty and sweet).

Study Of Lemang Kancung Beruk At Dusun Baru Lempur Village Kerinci Regency JR, Mutiara; Fridayati, Lucy
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research to learn and gain deeper knowledge about lemang kancung beruk at Dusun Baru Lempur village, Kerinci Regency. This Lemang is liked by the public because of its different taste and unique shape where the packaging is wrapped in a kantong semar(nepenthes). The purpose of this study was to identify materials, equipment, study processing techniques, describe variants and utility of lemang kancung beruk at Dusun Baru Lempur village. This type of research is qualitative research. The research data were obtained from local community women who are experts in making lemang kancung beruk at traditional events and local community women who are proficient and have made lemang kancung beruk for various events. Data analysis that is data reduction, data presentation, conclusions and verification. The results of the study concluded that the ingredients used included white glutinous rice, black sticky rice, red sticky rice, coconut milk, salt and kantong semar(nepenthes). The tools used are a small bowl, large bowl, spoon, steamer and gas stove. The processing technique are use steaming.

Relationship Of Experience Of Industrial Field Practices With Work Readiness Of Graduates Of Family Welfare Education Study Program Nadiatul Fadhilah Hendra; Asmar Yulastri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research basically wants to find answers to problems regarding the relationship of information to the world of work, student competencies and job readiness. This study aims to determine whether there is a significant relationship between experience in industrial practice and job readiness for graduates of the Family Welfare Education Study Program.This type of research is quantitative research with a correlation approach. The population of this study were students who graduated from the Family Welfare Education Study Program in 2015 totaling 106 students consisting of 68 students who graduated from Catering and 38 students who graduated from Fashion Design. The sampling technique used the Proportional Random Sampling method with a total of 51 students consisting of 33 students who graduated from Catering and 18 students who graduated from Fashion Design. The data collection technique uses a questionnaire (questionnaire) that has been tested for validity and reliability. To find out the relationship between Industrial Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program using the Product Moment Correlation technique.The results of the study conclude that there is a positive and significant relationship between Industrial Field Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program with a positive correlation coefficient of 0.457 and significant 0.001 < 0.05, then Ha is accepted.

The Effect Of Breadfruit Flour Substitution On The Quality Of Bengkulu Bay Tat Cake Reda Kurnia; Wirnelis Syarif
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Bay tat cake is a cake which means two syllables bay comes from the Bengkulu language which means parent, while tat means tart. This cake has a meaning as a typical Bengkulu tart. The main ingredient in making bay tat cake is wheat flour which is still imported. Imports of wheat flour can be reduced by developing products from local flour, such as breadfruit flour. Breadfruit flour is gluten-free flour produced from breadfruit and cultivated naturally, and contains high calcium and fiber so it can replace wheat flour”. This study discusses the effect of substitution of quality (shape, color, aroma, texture and taste) of bay tat cake with breadfruit flour as much as 25%, 50% and 75%. This type of research is purely experimental with a completely randomized design method (CRD) with three treatments and three treatments. The data used is primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of breadfruit flour bay tat cake. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount > Ftable, then it is continued with Duncan's test. The results showed that there was no significant effect on the quality of the shape, color, texture and taste of breadfruit flour bay tat cake. but there is a significant effect on the quality of the aroma of the bread tat bay tat cake. The results of the quality test of the best bay tat breadfruit flour cake are on the quality of the neat square shape X0, the quality of the surface shape X2, the quality of the yellow-brown color X1, the quality of the fragrant aroma X0, the quality of the solid texture X2 and the quality of the taste X0.

Inventory of Meat Randang Recipes In The City of Solok. Eka Ulfi Aulia; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 2 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Randang is food originating from Minangkabau, which is made from beef using spices and coconut milk. Inventory is an activity of recording or collecting data on the type of activity, the results to be achieved as well as about culture and so on. A recipe is an indication in which there is an explanation starting from what we are going to make and what are the ingredients and the amount to the processing that can make it easier for someone to do it. Until now, there has been no written recipe such as books, magazines and others explaining the ingredients, seasonings, processing equipment, and processing of beef randang in Solok City. The first objective of this research is to record the number of beef randang recipes in Solok City including Lubuk Sikarah and Tanjung Harapan Districts, and the second objective is to describe the ingredients and spices used to process meat randang. This study used data reduction methods, data presentation, cinclusion drawing / verification and conducting direct interviews with bundo kanduang, people who are experts in making meat randang The kelurahan has 39 different recipes for randang meat. The ingredients used are meat and coconut milk, the spices used consist of wet and dry spices and leaves. The equipment used to process meat randang is stale sanduak, stove and stale cauldron. Processing process There are 2 meat randang in Solok City, the first is that all the spices are cooked with coconut milk until the oil appears, then the meat is added. Both all the spices are sautéed and after stir-frying, add the coconut milk and then cook it until the oil rises and then the meat is added. The end result of the processing of randang is that the meat is black and oily.

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Address: Jurusan Pendidikan Kesejahteraan Keluarga, Prodi Tata Boga Jl. Prof. Dr. Hamka Air Tawar Padang, West Sumatera -Indonesia 25131

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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