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 365 Documents
 7   8   9   10   11 
Quality of Chiffon Cake Soy Milk Ramadhan, Anugerah; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.311

Abstract

Research aims to analyze the quality of chiffon cake using cow's milk and soy milk to find alternatives for people with cow's milk allergy. This type of research is experimental with three timem repetition. The research was conducted at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University in September 2021. Primary data were sourced from 5 expert panelists. The independent variable is chiffon cake with cow's milk and soy milk along the dependent variable is the quality of the chiffon cake. The data obtained were tabulated into tabular form and analyzed by T test (t test). The results showed that statistically it had no significant effect on high volume, symmetrical round shape, volume expands, color, neat round shape, scent soft texture, fine porous texture and taste. The results of the study showed that chiffon cake processed using soy milk resulted in an expanding volume (3.87), a high volume (3.40), a symmetrical round shape (3.40), (3.13), brownish yellow color (3,20), fragrant aroma (3.47), soft texture (3.87), fine-porous texture (3.80), sweet taste (3, 67). Overall X1 and X2 do not have a significant difference. 
Standardization Of Randang Meat Recipes In Nagari Tanjung Gadang, Tanjung Gadang District, Sijunjung District Sahara Putri, Cut Mutia; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.158

Abstract

This type of research is a combined method of quantitative and qualitative descriptive methods. The research aims to find literature and sources regarding the recipe for Randang beef in Agam Regency which includes: ingredients, quantity of ingredients, how to make and quality of Randang meat, while quantitative methods are used to find the standard recipe for meat Randang in Sijunjung Regency and organoleptic testing of the quality of Randang meat aspects (shape, color, aroma, texture and taste). This research was conducted at Guguk Naneh Nagari Tanjung Gadang, Tanjung Gadang sub-district, Sijunjung Regency for 1 month in December 2020. The results of interviews and observations concluded that the quality of the meat cage was square, blackish brown. , fragrant coconut aroma and spices and savory taste. The standardization of the meat randang recipe includes the main ingredients, seasonings and spices used, the size of the converted ingredients, processing tools, processing methods and the quality of the meat randang. After organoleptic tests were carried out on 5 selected meat randang recipes from each jorong, the highest average value was obtained, namely the recipe belonging to Mrs. Erminawati from Jorong Guguak Naneh with an average value of 36.4.
Standarization Of Pinyaram Banana Recipes As A Traditional Cakes In Kenagarian Salayo Solok Regency Anisa Amalia; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.493

Abstract

This study intends to standardize the shape, color, scent, texture, and taste of banana pinyaram in Kanagarian Salayo, Solok Regency. This standardization was carried out in order to characterize and examine the shape, color, scent, texture, and taste of banana pinyaram. This study aimed to standardize the banana pinyaram recipe in Kenagarian Salayo, including the components, amount of ingredients, preparation method, and quality. The Mixed Approach research method was employed, which is a mix of quantitative and qualitative methods. Direct trials on the production of banana pinyaram are a quantitative method. The qualitative method entails interviewing the informants and making observations. On (December 15, 2021 – January 15, 2022) this study was conducted in four jorongs in Kanagarian Salayo, Kubung District, Solok Regency, and the Catering Workshop. A completely randomized design (CRD) with three repetitions was used in this qualitative investigation. The primary data was collected directly from three expert panelists who responded to an organoleptic test format on the standardized quality of banana pinyaram in Kanagarian Salayo, Solok Regency, which was then tabulated into a table format and analyzed to see the differences between the ten recipes that would be standardized by the t test. In qualitative research, the informants are interviewed and observations are made. Shape (neat semi-circle) 3.67, color (dark brown) 3.89, scent (fragrant banana) 3.56, texture (chewy) 3.67, and flavor (sweet) 3.33 were the average values.
Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour Sartika, Ikramina; Holinesti, Rahmi; Insan, Ranggi Rahimul
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.270

Abstract

The use of purple sweet potato in West Sumatra is still limited to a few types of food products. In support of the government's program, namely the Food Security Program, the diversification of processed products based on local ingredients, one of which is purple sweet potato. Purple sweet potato has the potential to be used as a functional food ingredient to make flour because it contains carbohydrates, protein, vitamins, β-carotene and, anthocyanins needed by the body and can act as natural dyes in the food industry as well as a source of antioxidants that can play a role in fighting free radicals. . The focus of this research is to utilize the potential of purple sweet potato flour in processing wet noodles as a natural dye. Noodles are one of the ready-to-eat food products and alternative foods to replace staple foods, the price is cheap, the taste is good, and the practical processing is the main factor for many people who like noodles. This study aims to analyze the wet noodles produced from purple sweet potato flour, the observed qualities include color, aroma, texture and, taste. The percentage ratio of purple sweet potato flour used was 0%, 15%, 30%, and 45%. This type of research is a pure experiment using a completely randomized design (CRD) method with four treatments and three repetitions. Data collection techniques were carried out by distributing organoleptic formats to 5 expert panelists. 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 color, texture, and taste of wet noodles produced from purple sweet potato flour. The best treatment of purple sweet potato flour substitution on the quality of wet noodles was in treatment (X1) as much as 15%
Quality Beef Rendang With The Use Of Fresh Coconut Milk And Instant Coconut Milk Prastika, Suci Okdivia; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.209

Abstract

The background of this research is that there is no research on the use of fresh coconut milk and instant coconut milk in the processing of rendang. Fresh coconut milk is coconut milk that is processed by itself by grating the coconut and then squeezing the coconut with or without the addition of water and instant coconut milk is ready-to-use coconut milk that has been widely circulated in the market under the Sun Kara brand. The focus of this study was to determine the difference in the quality of beef rendang with the use of fresh coconut milk and instant coconut milk in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of revealing the effect as well as the difference between two different variables. The research design used was a completely randomized design. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results of this study indicate that there is no significant effect on the use of fresh coconut milk and instant coconut milk on the quality of the shape, color, aroma, texture and taste of beef rendang. From this statement, it is concluded that Ho is accepted because t count < t table. 
Standardization Of The Recipe For Rendang Lokan (Geliona erosa) In Lengayang District, Pesisir Selatan Regency Efendi, Dona Andeska; Syarif, Wirnelis
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.164

Abstract

The purpose of this study was to produce the best standardization of the recipe for randang lokan (geliona erosa) in Lengayang District, Pesisir Selatan Regency to determine the ingredients and spices used, plating, processing techniques and 4 analysis of quality indicators which are expected to cover color, aroma, texture and taste. The background of the research is that there are spices used, processing techniques. Different processing techniques produce different quality indicators. This type of research is a mixed method. Sources of qualitative research data were obtained from 10 community experts in processing randang lokan (galiona erosa) and quantitative data sources were obtained from the community of 10 trained panelists who were experts in making randang lokan (galiona erosa) and 5 limited panelists from UNP Catering lecturers. Qualitative data collection techniques include observation, interviews, documentation while quantitative data collection techniques include the organoleptic test questionnaire format. Based on the results of the organoleptic test, it was found that the color quality indicators of chestnut randang lokan (geliona erosa) (brownish black), lokan aroma (galiona erosa) (fragrant spices), aroma (distinctive fragrant randang lokan), lokan texture (galiona erosa) (soft), the texture of the chestnut randang lokan (galiona erosa) (quite dry), the texture of the randang talua (quite crisp and quite brittle), the taste of lokan (galiona erosa) (not fishy), the taste of the chest randang lokan (galiona erosa) (tasty). 
The Quality of Wingko Babat from Green Bean Flour Prananta, Alvina Restu; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.306

Abstract

Wingko is an intermadiate morsture food or snack made from glutinous rice flour mixed with grated half young coconut then added sugar. The main ingredient in making wingkobabat is glutinous rice flour. Wingko tripe variations can be done by diversifying with local agricultural products, namely mung bean flour. The nutritional content of mung bean flour is not inferior to glutinous rice flour. This study discusses the analysis of the quality (shape, color, aroma, texture and taste) of wingko tripe with mung bean flour as much as 10%, 20%, and 30%. This type of research is a pure experiment with a completely randomized design method (CRD) with three treatments and three repetitions. The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of greenbean flour wingko babat. 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 the substitution of mung bean flour had an effect on the quality of color, texture, taste and had no effect on the shape and aroma of wingko tripe with mung bean flour. The results of the quality test of wingko tripe with mung bean flour are the best in treatment (X1) with 10% mung bean flour substitution.
The Quality Of Rendang Lokan Is Produced From The Use Of Wet And Dry Spices Ramadani, Desi; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.310

Abstract

This research is motivated by the already well-known rendang lokan to various foreign countries with various flavors and various typical spices from Indonesia. Rendang lokan is a lokan that is processed by kneading or cooking on low heat, the lokan used is a medium-sized lokan and is still fresh, so that in the process of processing rendang lokan is not easily crushed when cooked dry. The purpose of this study was to analyze the quality of rendang lokan with wet and dry spices and fern leaves as a supporting material, in terms of color, aroma, texture, and taste of rendang lokan. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) by teaching two treatments (X1, X2) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists with a significant level of 5% (= 0.05). The results showed that there was no significant effect on the quality of rendang lokan using both wet and dry spices. With the meaning of the word people outside West Sumatra can use dry spices to process rendang lokan with a distinctive taste of Minang cuisine. From the statement, it can be concluded that the indicators of the quality of color, aroma, texture, and taste Ho are accepted because t count < t table. 
The Relationship Between Learning Methods And Student Learning Outcomes In Pastry And Bakery Products Subjects At SMK.N 9 Padang Pepriyanti, Fanny; Elida, Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.305

Abstract

This research is motivated because there are still low student learning outcomes in the Pastry and Bakery Products subjects. The purpose of this research is to describe how to learn with student learning outcomes in the subject of Pastry and Bakery Products at SMK N 9. The type of quantitative research is correlational type. The research was conducted at SMK N 9 Padang. The population is 198 students with a sample of 66 students using the Random Sampling technique. Sources of research data are students of class XII who have undergone the subject of Pastry and Bakery Products in class XI. The data collection technique used a questionnaire which was measured using a Likert scale. The data analysis technique is done by analyzing the correlation coefficient and the correlation coefficient test. The results of the study indicate that the way students learn in the Pastry and Bakery Products subject as a whole is included in the very high category with a frequency of 31 (46.96%), student learning outcomes in the Pastry and Bakery Products subject as a whole fall into the Good category with frequency of 48 (72.73%), based on hypothesis testing there is a positive and significant relationship between learning methods and student learning outcomes in the Pastry and Bakery Products subject with a significant value of 0.001.
Quality Analysis Of Jelly Candy Produced From Different Drying Techniques Ayni, Resti Aswatul; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 2 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i2.216

Abstract

Jelly candy is a intermediate moisture product. The jelly candy is usually dried by using sunshine, but if the weather is overcast event it rains the drying process can not be done. Therefore, the drying process can be done by using mechanical tool, namely food dehydrator. The use of a food dehydrator is one of the alternative that can be used for drying. The purpose of this research is to analyze the quality of jelly candies produced from sun drying techniques and food dehydrator with organoleptic test on the quality of shape, color, scent, texture, and taste of jelly candy. This type of research is a true experiment using a Rancangan Acak Lengkap (RAL) with two treatments and three repetitions. Techniques of data collection is questionnaire for four expert panelist, some lectures from Ilmu Kesejahteraan Keluarga concentration Tata Boga Universitas Negeri Padang with primary data. Data is tabulated with level test and continued with analyze using the t-test. The best result can be found on the treatment by using food dehydrator (X2) due to the temperature on the tool can be set, thus the drying process become stable and controllable.

Page 9 of 37 | Total Record : 365

 7   8   9   10   11 

Filter by Year

2020 2025


Reset
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