Jurnal Pendidikan Tata Boga dan Teknologi最新文献_第2页

The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles 玉米粉替代对干面品质的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12788

Vira Agustianingsih, Rahmi Holinesti, Anni Faridah, Sari Mustika

{"title":"The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles","authors":"Vira Agustianingsih, Rahmi Holinesti, Anni Faridah, Sari Mustika","doi":"10.24036/jptbt.v5i1.12788","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12788","url":null,"abstract":"The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"34 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":"135979965","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

Analysis Of Traditional Lopek Cik Ku Cake Processing Techniques In Nagari Air Bangis West Pasaman District 纳加里空气邦西巴沙曼地区传统洛佩克糕加工工艺分析

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12469

Dira Maulani, Anni Faridah, Wiwik Gusnita, Cici Andriani

{"title":"Analysis Of Traditional Lopek Cik Ku Cake Processing Techniques In Nagari Air Bangis West Pasaman District","authors":"Dira Maulani, Anni Faridah, Wiwik Gusnita, Cici Andriani","doi":"10.24036/jptbt.v5i1.12469","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12469","url":null,"abstract":"This research was carried out as an effort to maintain the existence of the traditional Lopek Cik Ku cake among the current generation which will become literature (written books) and documentation in the future. The research was carried out in September-December 2023 in Nagari Air Bangis, West Pasaman Regency. The aim of this research is to identify equipment, composition of materials, describe the technique and process of making Lopek Cik Ku. The type of research used is qualitative research with a descriptive approach. Data information in this research was obtained from KUBE Pahlawan Umak, community women who are experts and have made Lopek Cik Ku in Nagari Air Bangis. The data collection techniques used were observation, interviews and documentation. Data analysis in the field is carried out by reducing, presenting, concluding and verifying the data. The conclusion from the results of this research is that the ingredients for Lopek Cik Ku are white sticky rice, old grated coconut, brown sugar, water, salt and young leaves of klutuk banana. The tools used are, stove, frying pan, tray, steamer, strainer. The processing techniques are boiling, roasting and steaming.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"30 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":"135979974","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

Analysis Of The Intensity Of Gadget Use By Class Xi Culianry Students In Pastry And Bakery Subjects At Smkn 9 Padang 巴东中学西点烘焙专业西点班学生小器具使用强度分析

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.11599

Bunga Melati Armel, Juliana Siregar, Asmar Yulastri, Cici Andriani

引用次数: 0

The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies 白地瓜对雪花饼干品质的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12924

Ilmi Syukro Ramadhannisa, Rahmi Holinesti, Wirnelis Syarif, Ezi Anggraini

{"title":"The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies","authors":"Ilmi Syukro Ramadhannisa, Rahmi Holinesti, Wirnelis Syarif, Ezi Anggraini","doi":"10.24036/jptbt.v5i1.12924","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12924","url":null,"abstract":"This research is motivated by the increasing consumption of wheat, where wheat comes from imported wheat. To reduce dependence on wheat, local food ingredients such as white sweet potatoes can be used. Utilizing local food can create new innovations in snow white cookies using white sweet potatoes, as well as increasing public knowledge of the use of local food ingredients. This research aims to analyze the effect of white sweet potato substitution of 15%, 30% and 45% on the quality of Snow’s cookies including shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if significantly different, continued with the Duncan test. The results of the research showed that there was a significant effect between the substitution of white sweet potato at 15%, 30% and 45% on the texture and taste quality of the Snow’s cookies. Based on statistical tests, the data obtained Fcount (13.60) > Ftable (4.76) on the quality of the crumbly textureand Fcount (12.25) > Ftable (4.76) on the quality of the typical taste of white sweet potatoes, then continued with the test Duncan. The quality test results for the best white sweet potato snow’s cookies were found in the X3 treatment with 45% white sweet potato substitution.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"11 11 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":"135979964","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 Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam 羧甲基纤维素(Cmc)对橙甘薯果酱特性的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.11034

Winda Kholizah, Rahmi Holinesti, Wiwik Gusnita, Sari Mustika

{"title":"The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam","authors":"Winda Kholizah, Rahmi Holinesti, Wiwik Gusnita, Sari Mustika","doi":"10.24036/jptbt.v5i1.11034","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.11034","url":null,"abstract":"This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count > F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"346 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":"135979976","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 Relationship Of Learning Attitudes With Learning Outcomes 学习态度与学习成果的关系

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12209

Eras Sahira Handari, Wiwik Gusnita, Wirnelis Syarif, Cici Andriani

引用次数: 0

Development Of Putu Bendera Promotional Media 普图本德拉宣传媒体的发展

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.11031

Wisnu Edi Saputra, Asmar Yulastri

{"title":"Development Of Putu Bendera Promotional Media","authors":"Wisnu Edi Saputra, Asmar Yulastri","doi":"10.24036/jptbt.v5i1.11031","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.11031","url":null,"abstract":"This research was motivated by the absence of putu bendera promotional media in the form of making putu bendera advertising videos. The purpose of development in this study is to develop putu bendera promotional media in the form of putu bendera advertising videos so that putu bendera is better known to the wider community.This type of research is development research with the development model used is Planning, Production, and Evaluation (PPE). The trials in this study consist of 3, namely validity tests, practicality tests and effectiveness tests. While the data analysis technique used is a descriptive data analysis technique, namely by describing the validity, practicality, and effectiveness of using putu bendera ad videos.The results of this development conclude as follows; (1) Expert validation is declared very valid with an average value categorized as very valid (2) The practicality of the putu bendera ad video based on the practicality test on the putu bendera maker is declared very practical (3) The effectiveness of the putu bendera ad video based on the effectiveness test to the community in Barus District with the effective category. The conclusion of this study is that this putu bendera advertising video is valid, practical, and effective to increase public attraction to putu flag.","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":"135979971","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 Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production 替代蝶豆提取物作为天然染料在麻糬生产中的应用效果

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12919

Kaffaka Likka Fikkra, Rahmi Holinesti

{"title":"The Effect Of Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production","authors":"Kaffaka Likka Fikkra, Rahmi Holinesti","doi":"10.24036/jptbt.v5i1.12919","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12919","url":null,"abstract":"Mochi is a traditional Japanese food made from glutinous rice flour with a sweet taste and a distinctive soft texture that turns chewy when eaten. Mochi is typically round in shape, filled with peanut paste, and coated with roasted cornstarch. In Indonesia, mochi has various variations, one of which involves modifying the mochi's outer layer by adding food coloring to the dough. As time progresses, people have become more aware of the negative effects of synthetic ingredients, leading consumers to shift towards using natural food colorings. Butterfly pea flowers are one alternative source of natural food coloring. These flowers contain anthocyanin compounds that can produce a blue color. The use of butterfly pea flowers does not affect the taste of food products since it only contains anthocyanins. The purpose of this study is to analyze the quality of mochi with the addition of butterfly pea flower extract. The research method employed is a pure experiment, using a Completely Randomized Design (CRD) with three repetitions. Data was collected by surveying a limited group of panelists, who are Family Welfare Science lecturers with a concentration in Culinary Arts at the Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data was analyzed using Analysis of Variance (ANOVA), and if F-value > F-table, then the Duncan test was conducted. The research results indicate a significant effect on color quality. However, the shape (neat and uniform), aroma, texture, and taste did not show a significant effect. The highest overall scores were as follows: neat shape 3.11 (X1), uniform shape 3.11 (X1), blue color 3.44 (X1), pleasant aroma 3.33 (X0), chewy texture 3.67 (X1), and sweet taste 3.33 (X1). The best result in this study was treatment (X1) with a 50% substitution of butterfly pea flower extract.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"33 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":"135979975","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

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies 紫薯粉对甜饼品质影响的感官检测

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12258

Dahlia Mutiara, Wiwik Gusnita, Rahmi Holinesti, Cici Anriani

{"title":"Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies","authors":"Dahlia Mutiara, Wiwik Gusnita, Rahmi Holinesti, Cici Anriani","doi":"10.24036/jptbt.v5i1.12258","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12258","url":null,"abstract":"Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"7 S2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135979968","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 Adding Pectin On The Quality Of Tamarillo Marmalade 添加果胶对柽柳果酱品质的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-10-31 DOI: 10.24036/jptbt.v5i1.12918

Annisa Najmi, Rahmi Holinesti

引用次数: 0