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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 216 Documents

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Uji Organoleptik Dodol Jagung Ayu Citra Ananda; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Corn was an agricultural product whose production continues to increase in indonesia, including in west sumatra. Corn was varied into food products. The corn content was quite high compared to other food ingredients. The used of corn in dodol processing will added to the selling value and nutrition of dodol. This studied discusses analyzing the used of 300 gr, 350 gr, and 400 gr corn on the quality of shape, color, aroma, texture and taste of dodol. This typed of researched was pure researched using a one-factor complete researched method. The typed of data used was primary data obtained directly from 6 panelists obtained with the organoleptic test format. The results showed that nothing affected the quality, color, aroma, texture, and taste. The best researched results on training the used of corn as much as 400 gr.

Standarisasi Resep Rendang Daging Di Lubuk Alung Kabupaten Padang Pariaman Wiwik Gusnita; Ira Mariana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research aims to produce a Standard recipe and quality beef rendang. This type of research is qualitative and quantitative research using mixed method. The research was conducted in the city of Lubuk Alung in March 2020. Data source There are two namely: a qualitative data source is taken from people who are good at making meat rendang, quantitative data sources are obtained from 5 limited panelists. Qualitative data collection techniques are observations, interviews, documentation and quantitative data collection techniques are prganoleptic test poll formats. Qualitative data analysis techniques using three threads of activity are: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using formulas (Mx = ∑ x/N), the validity of qualitative data validity test data namely: extension Observational, diligent observation, and tringulation. Based on the results of the research obtained Rendang meat recipes include materials used, the number of ingredients, how to make, and the quality of Rendang meat. From this beef Rendang recipe that is used as a standardized beef Rendang recipe that has been converted. Standardized beef Rendang recipe conducted organoleptic test to quality to get the good quality of beef Rendang include: The form of Beef rendang (square), color (blackish brown), aroma (fragrant), texture (soft), and flavor (savory).

Pengolahan Dan Penyajian Makanan Negara Korea Ayu Zahara; Rahmat Dede Afrianto
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Makanan Korea adalah masakan unik yang tumbuh dari budaya, lingkungan, geografi, dan iklim negara Korea itu sendiri. Sebagian besar makanan Korea adalah hasil fermentasi dan sebagian besarnya sudah terkenal di dunia karena diakui manfaat kesehatannya, seperti contoh kimchi. Selain sehat dan baik untuk keseimbangan tubuh dan pikiran, makanan Korea juga memiliki sejarah dan keunikan tersendiri dibanding makanan-makanan khas negara lainnya, dimana keunikan rasanya telah memikat dan menarik perhatian banyak orang. Namun sayangnya, kebanyakan orang menganggap bahwa makanan Korea merupakan makanan tren dari Kpop, dan mereka masih belum mengetahui bagaimana sejarah dan manfaat dari makanan khas Korea tersebut. Oleh karena itu, dibuatlah sebuah buku yang berisi foto makanan khas Korea beserta informasi dari makanan tersebut agar mampu tersampaikan dengan baik.

Kompetensi Kewirausahaan Mahasiswa Jurusan Ilmu Kesejahteraan Keluarga Konsentrasi Tata Boga Universitas Negeri Padang Istiq Riolita Asral; Asmar Yulastri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This study aims to describe the entrepreneurial competence of Culinary Arts Students, Padang State University. This research is a quantitative descriptive study. The population of this research is Culinary Arts Students, Tourism and Hospitality Faculty, Padang State University 2016 and 2017 who have passed entrepreneurship courses as many as 174 people taken based on proportional random sampling technique with a sample of 64 people. Data collection techniques are carried out by distributing objective test sheets. Data were analyzed through descriptive analysis with the assessment categorization method based on the average score and percentage of ratings. The results of this study indicate that student entrepreneurship competencies with an average of 67.17 are in the high category. This means that the entrepreneurial competence of Culinary Arts Concentration Students at the State University of Padang is quite maximum to conduct entrepreneurship.

The Analysis Of Serabi Quality Resulting From Pumpkin Subtitution Isnaini Isnaini; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research is motivated by the many people who do not know the benefit of pumpkin for health so that the pumpkin is underutilized in food products, event though pumpkin has many benefits, one of which is an antioxidant and contains beta-caroten. Besides, the use of pumpkin is expected to increase the nutritional value of serabi as while as a natural dye in functional food products. The aim of this research to analyze the effect of the pumpkin substitution as much as 0%, 15%, 25%, and 35%, against volume, the shape, color, texture, level, and taste of serabi result. The kind of study is a pure experiment that used a completely random design method. The use of data is primary data sources are five trained panelists who give answers from angkettes or organoleptic test formats. The data analysis used ANAVA. If there is a significant effect, then proceed with Duncan’s test. Research shows that there is the influence of pumpkin substitution on the quality of color and texture. Meanwhile, there is no apparent effect on the quality of the volume, shape, flavor, and taste. The best result of the study was in the use of pumpkin by 35% (X3) for volume quality, shape, flavor, texture, and taste on serabi.

Pengolahan Dan Penyajian Makanan Negara Jepang Ayu Tri Mulya; Ivo Amanda; Salma Rema Khair
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Jepang mempunyai keberagaman budaya yang masih dijalankan oleh masyarakat setempat. Mulai dari makanan khasnya,cara penyajiannya,tata cara mkannya dan laian sebagainya.tujuan dari penelitian ini adalah untuk mengetahui apa saja makanan khas dari Negara jepang,bagaimana penyajian makanan khas jepdang ,dan bagaimana tata cara makanan orang jepang. Jenis penelitian ini kuantitatif ,mengumpulkan data dari hasil penelitian, buku sumber. Makanan khas dari Negara jepang seperti Onigiri, Tempura, Sashimi, Shabu-shabu, Sukiyaki ,Udon. Cara penyajian makanan jepang, makanan disajikan secara bertahap, mulai dari hidangan pembuka, sup, hidangan utama, dan diakhiri dengan hidangan penutup. Masakan Jepang dihidangkan semuanya secara sekaligus. tata cara makan seperti : Sikap duduk ketika makan, oshibori atau handuk membersihkan tangan,mengucapkan kalimat itadakimasu,chawan digunakan sebagai tempat untuk nasi atau sup,mengembalikan chawan ketempat semula setelah selesai makan,kanpai atau bersulang digunakan budaya jepang . Itu semua merupakan makanan khas ,tata cara penyajian makanan,dan tata cara makan orang jepang.

The Effect Of Tempe Flour Substituion On Nastar Quality Pupe Selvia Deni; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is no raw material from tempe flour used in nastar. Tempe has short lifespan, so it breaks down fast (rooten). In order to prevent traders from losing, tempe can be processed into tempe flour so that its economic value increases and reduces dependence on wheat flour. Tempe flour is the result of grinding dried tempe. The tempe flour will be used as the addition in making nastar so that the langu taste will be decrease. The purpose of this study was to determine the effect of substitution of tempe flour as much as 0%, 15%, 30% and 45% on the quality of shape, color, aroma, texture and taste on the nastar produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained directly from 30 semi-trained panelists by filling out the organoleptic test format. Data will be analyzed by using ANAVA. If there is a significant effect, it will be followed by Duncan's test. The results showed that there was an effect of tempe flour substitution on the quality of the color and the aroma. Meanwhile, there is no real effect on the quality of shapes, textures and flavors. The best research results are on the use of tempe flour as much as 15% (X1) on the quality of shape, color, aroma and taste of nastar.

The Effect Of Brown Sea Extract Subsitution On Chicken Sausage Afkir Quality Nurhayani Nurhayani; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

The background of this research is that there is no utilization of brown seaweed and chicken afkir. Brown seaweed is still called a useless plant along the Nirwana beach located in the Bungus area of Padang City. Chicken afkir are laying hens that are no longer productive for laying eggs because these chickens are old. This study aims to analyze the effect of 5ml, 10ml, and 15ml brown seaweed extract substitution on the quality of chicken afkir sausage in terms of shape, color, aroma, texture and taste. This type of research is an experiment using the Randomized Complete Design method. The type of data used is primary data obtained directly from 5 trained panelists by filling in the organoleptic test format. Data analysis using ANAVA. If there is a significant effect, then proceed with the Duncan test. The results showed that there was no substitution effect of brown seaweed extract on the quality of the shape, color, aroma, texture and taste of the chicken afkir sausage. The best research results are on the use of tempe flour as much as 5% (X1) on the quality of the shape, color, aroma, texture and taste of the chicken afkir sausage.

Pengolahan Dan Penyajian Makanan Negara Thailand Berli Andika Putra; Cindy Adelia
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Thailand merupakan salah satu negara oriental, makanan thailand adalah makanan yang paling unik di asia tenggara, Selama perjalanan sejarah, banyak pengaruh asing yang menambahkan beberapa bahan lain ke dalam masakan Thailand untuk menciptakan rasa makanan yang unik. Antara abad ke-6 dan ke-13 para pemukim di Thailand berasal dari lembah-lembah di daerah pegunungan yang terletak di barat daya Cina. Lokasi ini sekarang disebut Yunnan. Orang-orang dari daerah ini sekarang dikenal sebagai Laos dan tinggal di wilayah utara Thailand, Vietnam, dan Myanmar.Perdagangan luar negeri juga sangat berpengaruh dalam rasa masakan Thailand seperti Portugis, yang membawa banyak rasa manis dan cabai merah.Salah satu khas masakan Thailand adalah penggunaan sayuran segar dan rempah-rempah serta saus ikan yang digunakan dalam setiap hidangan. Sebelumnya, Thailand disebut Siam yang merupakan tempat perdagangan timur-barat dan bagian dari berbagai rute pengiriman. Ini berarti banyak masakan, budaya, dan agama yang dipengaruhi oleh unsur-unsur Arab dan Persia.

Hubungan Motivasi Belajar Dengan Hasil Belajar Mata Pelajaran Tata Hidang Kelas XI Di SMK Negeri 3 Solok Eka Wahyuni; Elida Elida
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research is motivated by the low student learning outcomes in the Subjects in Class XII Catering Services. This study aims to 1) Describe the learning motivation of class XI students in state Vocational High School 3 Solok, 2) Describe the learning outcomes of class XI students in State Vocational High School 3 Solok, 3) Describe the relationship of motivation with student learning outcomes in Subjects in State Vocational School 3 Solok. This type of research is quantitativedescriptivewithacorrelationalapproach.Thepopulationinthisstudywereallstudents of catering services, namely class XII catering services at SMK Negeri 3 Solok, amounting to 60 people with a sample of 60 people using total sampling techniques. The instrument used in this studywasaquestionnaireusingalikerscalethathadtesteditsvalidityandreliability.Thenthedata is analyzed through analysis of descriptions and correlations using formulas and calculated manually and SPSS. The results showed that overall student motivation was in the moderate category.Thereisastrongandsignificantpositiverelationshipbetweenmotivationandlearning outcomesintheSubjectsofClassXIICateringServicesatSMK Negeri3Solok

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Ranggi Rahimul Insan

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ranggirahimulinsan@gmail.com

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+6281267155657

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ranggirahimulinsan@gmail.com

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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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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