Jurnal Pendidikan Tata Boga dan Teknologi最新文献

Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts 香料开水对甜甜圈品质影响的分析

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12468

Putri Syaqhila, Reno Yelfi, Elida Elida, Ezi Anggraini

{"title":"Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts","authors":"Putri Syaqhila, Reno Yelfi, Elida Elida, Ezi Anggraini","doi":"10.24036/jptbt.v5i1.12468","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12468","url":null,"abstract":"This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"260 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification Of Traditional Foods In West Pasaman District 西帕萨曼地区传统食品的鉴定

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12920

Indah Muthia Ayuni, Kasmita Kasmita, Yuliana Yuliana, Wiwik Gusnita

{"title":"Identification Of Traditional Foods In West Pasaman District","authors":"Indah Muthia Ayuni, Kasmita Kasmita, Yuliana Yuliana, Wiwik Gusnita","doi":"10.24036/jptbt.v5i1.12920","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12920","url":null,"abstract":"This study aims to learn more about traditional food in West Pasaman District. The research was conducted August-December 2023 in West Pasaman District.The purpose of this study was to identify the types of food, ingredients used and traditional food processing techniques in West Pasaman District. The type of research used is a mix method (qualitative and quantitative). This research data was obtained from two ways, namely primary data and secondary data. Primary data was conducted to identify the types of traditional food, ingredients used and traditional food processing techniques in West Pasaman District. While secondary data is in the form of demographics of West Pasaman District. Data collection techniques are carried out by observation, interviews, and documentation. Data analysis is done by reducing data, presenting data, and concluding. The conclusion of the research results is that traditional food in West Pasaman Regency is a typical food that has existed for a long time. The ingredients used are food ingredients developed by yourself. As well as traditional food processing techniques that are typical in West Pasaman District.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"30 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Choux Paste Quality With Canna Flour Substitution 美人蕉粉替代品的泡芙酱品质

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12925

Elfa Syukra, Elida Elida, Kasmita Kasmita, Ezi Anggraini

{"title":"Choux Paste Quality With Canna Flour Substitution","authors":"Elfa Syukra, Elida Elida, Kasmita Kasmita, Ezi Anggraini","doi":"10.24036/jptbt.v5i1.12925","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12925","url":null,"abstract":"The purpose of this study was to analyze the effect of canna flour substitution as much 25%, 35% and 45% on quality of choux paste in terms of shape, color, aroma, texture and taste. This type of research is an true experiment with the completely randomized design method (RAL) and three repeats. The source of data in this study was obtained from 3 expert panelists. The tool used in taking data is in the form of questionnaires containing questions about the quality of choux paste. The data was analyzed using ANAVA, if Fcount ≥ Ftabel then continued with the Duncan test. The results showed that there was a significant effect choux paste of canna flour substitution between 25%, 35% and 45% on the quality of thes, namely on the quality of the dark brown color of the out, and light brown on the inside of the choux paste, the aroma of canna scented choux paste. The quality of the shape (round, neat and hollow), crunchy texture on the outside and soft on the inside, savory taste has no effect on the quality of the choux paste. The best canna flour choux paste quality test results are in X3 treatment with canna flour substitution as much as 45%.Keywords: Canna Flour, Choux Paste, Quality","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of Scrapbook Learning Media in Basic Culinary Subjects at SMK Negeri 3 Padang 巴东SMK Negeri 3基础烹饪科目剪贴簿学习媒体的开发

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12907

Farelina Wajdi, Asmar Yulastri

引用次数: 0

The Relationship Of Creativity With Student Learning Outcomes In Pastry And Bakery Subjects At Smk Negeri 6 Padang 创意与学生糕饼及烘焙科目学习成果之关系

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12208

Chintya Putri Ramadhani, Asmar Yulastri

{"title":"The Relationship Of Creativity With Student Learning Outcomes In Pastry And Bakery Subjects At Smk Negeri 6 Padang","authors":"Chintya Putri Ramadhani, Asmar Yulastri","doi":"10.24036/jptbt.v5i1.12208","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12208","url":null,"abstract":"This research was motivated by students' low curiosity in the material being taught, resulting in low creativity and no new innovations produced by students. This occurs due to students' lack of confidence in their abilities, because they are afraid to take risks when practicing pastry and bakery. From the problems above, many students fail in pastry and bakery subjects which will have an impact on learning outcomes. The aim of this research is to describe: 1) student creativity in Pastry and Bakery subjects, 2) student learning outcomes in Pastry and bakery subjects, 3) the relationship between creativity and student learning outcomes in Pastry and bakery subjects at SMK Negeri 6 Padang . This type of research is quantitative with a correlational approach. The population in this study was class XII culinary students at SMK Negeri 6 Padang for the 2023/2024 academic year, totaling 96 people. The sample consisted of 96 people taken using a saturated sampling technique. The saturated sampling technique is that all members of the population are used as research samples. The primary data collection technique uses a questionnaire and is measured using a Likert scale. Then for secondary data using learning outcomes in the form of grades in pastry and bakery subjects. Analysis requirements test was carried out using normality tests and linearity tests, then hypothesis testing using Pearson product moment correlation analysis, and correlation significance testing with the T test using SPSS Version 21.00. The research results show that: 1) the creativity of class XII students at SMK Negeri 6 Padang is in the medium category (53.1%), 2) the learning outcomes in pastry and bakery subjects for class 4%), 3) based on hypothesis testing, there is a positive and significant relationship between creativity and student learning outcomes in the Pastry and Bakery Products subject with a significant value of 0.001. Keyword: Creativity, pastry and bakery learning outcomes, pastry and bakery subjects.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"7 S3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring 胡萝卜提取物替代天然食用色素卷饼的质量分析

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12692

Sevly Riri Fatria, Rahmi Holinesti, Wiwik Gusnita, Cici Andriani

{"title":"The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring","authors":"Sevly Riri Fatria, Rahmi Holinesti, Wiwik Gusnita, Cici Andriani","doi":"10.24036/jptbt.v5i1.12692","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12692","url":null,"abstract":"This research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3).","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Types and meaning of food in the Balimau Paga ceremony in Nagari Sungai Liku 长垣Sungai Liku的Balimau Paga仪式中食物的种类和意义

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12923

Khailatul Nahar, Elida Elida

{"title":"Types and meaning of food in the Balimau Paga ceremony in Nagari Sungai Liku","authors":"Khailatul Nahar, Elida Elida","doi":"10.24036/jptbt.v5i1.12923","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12923","url":null,"abstract":"Penelitian ini di latar belakangi karena belum adanya buku sumber tertulis tentang upacara balimau paga hal ini dikhawatirkan jika tidak ada buku sumber tertulis sebagai pedoman, maka upacara balimau paga ini akan hilang dengan bertambahnya budaya, adat yang akan masuk dan kurangnya pengalaman generasi muda tentang tradisi adat upacara balimau paga. Penelitian ini dilakukan dengan tujuan mendeskripsikan jenis makanan, peralatan yang digunakan untuk membawa dan menghidangkan serta mengungkapkan makna yang terkandung dalam makanan adat yang dihidangkan pada upacara balimau paga. Jenis penelitian ini adalah kualitatif, lokasi penelitian dilaksanakan di Nagari Sungai Liku Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan pada bulan Oktober 2023. Sumber data penelitian diperoleh dari informan yaitu datuak, pemuka adat atau kerapatan adat (KAN), bundo kanduang, dan masyarakat. Teknik pengambilan data melalui observasi, wawancara dan dokumentasi. Analisis data yang digunakan adalah reduksi data, penyajian data dan kesimpulan. Hasil penelitian ini menunjukkan bahwa jenis makanan pada upacara balimau paga di Nagari Sungai Liku adalah jenis makanan yang berupa makanan pokok dan lauk pauk terdiri dari nasi putih, gulai ayam, gulai cubadak, gulai mani ikan, ikan goreng balado serta juadah yang disajikan terdiri dari onde-onde, galamai, pinyaram, dan lapek bugih dan juadah tambahan seperti kue bolu dan agar-agar berserta air putih sebagai minuman. Alat yang digunakan untuk membawa makanan yaitu dulang, tudung saji, dalamak, piring samba dan alat untuk menghidangkan makanan yang dibawa oleh bundo kanduang langsung diangkat dengan dulang beserta isinya sedangkan alat untuk menghidang yaitu talam, piring samba, cambuang nasi, piring kecil. Makanan yang dibuat pada upacara balimau paga memiliki makna yang mengandung pesan-pesan berguna bagi seluruh masyarakat.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"7 S1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang 不同生姜品种对大达牛肉兰当品质的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12910

Rino Fitra Adlim, Elida Elida

{"title":"The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang","authors":"Rino Fitra Adlim, Elida Elida","doi":"10.24036/jptbt.v5i1.12910","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12910","url":null,"abstract":"This research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"50 3-4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effect Of White Sweet Potato Substitution On The Quality Of Wet Noodles 白薯替代对湿面品质的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12912

Ramadhanti Viozani, Rahmi Holinesti

{"title":"The Effect Of White Sweet Potato Substitution On The Quality Of Wet Noodles","authors":"Ramadhanti Viozani, Rahmi Holinesti","doi":"10.24036/jptbt.v5i1.12912","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12912","url":null,"abstract":"Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ubi jalar putih sebanyak 30% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa mie basah. Jenis penelitian ini adalah eksperimen menggunakan metode kuantitatif dengan uji organoleptik. Data yang digunakan adalah data primer yang diperoleh langsung dari 3 orang panelis ahli dengan format pengisian uji organoleptik terhadap kualitas mie basah dengan substitusi ubi jalar putih. Data yang diperoleh kemudian ditabulasikan dalam bentuk tabel dan dilakukan uji ketinggian terhadap masing-masing variabel X 1 dan X 2 untuk mengetahui apakah terdapat mean perbandingan pada variabel tersebut menggunakan uji independen semple t-tes. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh substitusi ubi jalar putih sebanyak 30% yang signifikan terhadap kualitas warna, sedangkan untuk kualitas bentuk, aroma, tekstur dan rasa tidak berpengaruh. Hasil analisis data diperoleh skor pencapaian tertinggi secara keseluruhan yaitu bentuk 3,67 (cukup rapi dan seragam), warna 3,89 (cukup kuning), aroma 3,89 (cukup beraroma harum khas mie basah), tekstur kenyal 3,67 (cukup kenyal), tekstur mudah putus 3,11 (cukup mudah putus), rasa 3,67 (cukup rasa gurih) dan rasa khas ubi jalar 2,00 (kurang khas ubi jalar). Hasil uji kualitas mie basah terbaik dengan substitusi ubi jalar pada perlakuan X2 dengan substitusi ubi jalar sebanyak 30%.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Substitution Of Potato Flour In Mangkok Cake Making 马铃薯粉在旺角饼制作中的替代

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12253

Syandra Meylani Putri, Wiwik Gusnita

{"title":"Substitution Of Potato Flour In Mangkok Cake Making","authors":"Syandra Meylani Putri, Wiwik Gusnita","doi":"10.24036/jptbt.v5i1.12253","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12253","url":null,"abstract":"This research aims to analyze the effect of potato starch substitution on the quality of cupcakes by adding 20%, 40% and 60% potato starch. This type of research is pure experimental research with a completely randomized design (CRD) method consisting of 4 treatments and 3 repetitions. The object of this research is cupcakes with potato starch substitution of 20%, 40%, 60% for the quality of the cupcakes. The data collection technique for this research was carried out using organoleptic tests given to 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University. The independent variable in this research is potato flour. The dependent variable of this research is the quality of the cupcakes produced including shape, color, aroma, texture and taste. The data analysis technique used is Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in table form and analyzed according to each data test. Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. The results of this research show that there is a real influence on the quality of texture and taste of cupcakes, while there is no significant difference in the quality of shape, aroma and color. It can be concluded that the best quality test results for potato flour cupcakes were in treatment (X3) with 40% potato starch substitution.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0