Jurnal Pendidikan Tata Boga dan Teknologi最新文献

{"title":"Analysis Of The Meaningfulness Of Lamang Siarang Traditional Food As A Typical Food Of Sariak Alahan Tigo, Solok District","authors":"Febria Yunica Febria Yunica, Anni Faridah","doi":"10.24036/jptbt.v5i1.12471","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12471","url":null,"abstract":"This research is motivated by the fact that traditional cakes are rarely found because most people tend to like ready-to-eat food, especially in economic activities which are intended to increase the productivity of people's living standards. In the economic world, selling traditional cakes is less popular with the public. This has resulted in the lack of existence of traditional cakes among the public. The cause of the decline in the existence of traditional Indonesian cakes is the influence of globalization which makes traditional Indonesian cakes less popular compared to continental cakes and other than that, traditional cake makers are those who can be said to be elderly and quite a few young people are reluctant to participate in continuing to make traditional Indonesian cakes so that traditional cakes are hard to find. Like Lamang Siarang, it is very rarely known by the wider community because this traditional cake itself is only made on certain occasions and the manufacturing process is complicated and takes quite a long time. In this research, qualitative methods are used to reveal phenomena that occur based on natural facts, researching social life, behavior, function, organization, history and social movements, not controlled or manipulated conditions. The type of research used in this research is qualitative with a descriptive approach. Data was obtained from observations, interviews, and documentation by going directly into the field to obtain data from research informants. After the data obtained was saturated, the research stopped to conduct research on the meaning contained in Lamang Siarang on special days such as weddings, the Prophet's birthday, the 100th anniversary of death, welcoming the holy month of Ramadan and major Islamic holidays.","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":"135979822","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}

{"title":"Review Of Ethics And Waiter Responsiveness In Breakfast Service At Mentawai Restaurant Hotel Pangeran Beach Padang","authors":"Rizqi Flantika Pratama, Kasmita Kasmita","doi":"10.24036/jptbt.v5i1.12909","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12909","url":null,"abstract":"This research was motivated by several complaints from guests regarding the ethics and responsiveness of waiters while on duty at the Mentawai Restaurant Hotel Pangeran Beach Padang. This research aims to analyze the ethics and responsiveness of waiters in breakfast service at the Mentawai Restaurant Hotel Pangeran Beach Padang. This research is useful as considerations and suggestions regarding waiter ethics and responsiveness.This research method is descriptive quantitative. The population in this study were all guests staying at the Pangeran Beach Hotel Padang. The sampling technique in this research was Non Probability Sampling with the accidental sampling method and obtained a sampel of 372 respondents. The data used is primary data and secondary data. Data were collected in this research by distributing questionnaires, and the trial sampel for this research was 30 people. Instrument testing uses validity and reliability tests. The data analysis techniques in this research are data tabulation and data description.The results of the research that has been carried out show that the waiters at the Mentawai Restaurant Hotel Pangeran Beach Padang have good ethics (89%) and responsiveness (89%), however there are still 2 to 3% of waiters who do not have good ethics and responsiveness. The Prince Hotel should remind employees to have good ethics and responsiveness when working and provide training regarding etiquette and responsiveness with external sources from the hotel or company.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"18 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":"135979820","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}

{"title":"Identification And Potential Of Traditional Foods In Lekuk 50 Tumbi Lempur Tourism Village As A Culinary Tourism Attraction","authors":"Agre Araruna, Kasmita Kasmita","doi":"10.24036/jptbt.v5i1.12908","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12908","url":null,"abstract":"The purposeof this study was to describe the traditional food varities in Lekuk 50 Tumbi Tourism Village in terms of culinary tourism indicators, namely uniqueness, originality, authenticity and diversity. The research method in this thesis uses descriptive research methods with qualitative data. The goals and research statements guided the analysis and interpretation of the collected data. Using a non-probability sample technique called snowball sampling, informants were identified. Through observation, documentation, and interviewing, data was gathered.The results of the study show that traditional food in the village has strong characteristics and is able to create an unforgettable culinary experience for tourists. Overall, the traditional food at Lekuk 50 Tumbi Lempur Tourism Village has great potential as a main attraction in culinary tourism. The combination of uniqueness, authenticity, originality and diversity creates an immersive and unforgettable culinary experience for tourists. With the right development strategy, the village can maximize this potential, strengthen the local economy, and introduce its rich cultural heritage to the world. Through collaborative and sustainable efforts, Lekuk 50 Tumbi Lempur Tourism Village has the potential to become a culinary destination that not only spoils the tongue, but also touches the soul with authentic cultural diversity.Keyword:","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":"135979973","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}

{"title":"The Effect Of Addition Skipjack Tuna On The Quality Of Wet Corn Noodles","authors":"Noviana Anwar, Rahmi Holinesti","doi":"10.24036/jptbt.v5i1.12927","DOIUrl":"https://doi.org/10.24036/jptbt.v5i1.12927","url":null,"abstract":"Wet corn noodles are a food product made from wheat flour with the addition of corn flour. This research aims to analyze the effect of adding 10% skipjack tuna on the quality of shape, color, texture, aroma and taste of wet corn noodles. This type of research is experimental using the Independent Sample T-test method. The data used is primary data obtained directly from three expert panelists by filling in the organoleptic test format for the quality of wet corn noodles with the addition of skipjack tuna and secondary data from journals. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of this research show that there is an effect of adding 10% of skipjack tuna on the quality of shape, color, texture, aroma and taste. The results of data analysis obtained the highest overall achievement scores, namely neat shape quality 3.78 (quite neat), uniform shape quality 3.89 (quite uniform), color quality 2.78 (less yellow), springy texture quality 3.67 (fair chewy), easy to break texture quality 2.22 (less easy to break), aroma quality 3.78 (quite a typical wet noodle aroma), taste quality 3.78 (quite tasty). Test results for the best quality of wet corn noodles with the addition of skipjack tuna in treatment X2 with the addition of 10% skipjack tuna.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136132652","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}

{"title":"Standarization Of Pinyaram Banana Recipesasa Traditional Cakes In Kenagarian Salayo Solok Regency","authors":"Anisa Amalia, Wiwik Gusnita","doi":"10.24036/jptbt.v4i2.495","DOIUrl":"https://doi.org/10.24036/jptbt.v4i2.495","url":null,"abstract":"This study aims to standardize the banana pinyaram recipe in Kanagarian Salayo, Solok Regency which includes shape, color, aroma, texture and taste. This research was conducted to standardize the banana pinyaram recipe in Kenagarian Salayo which includes: ingredients, amount of ingredients, method of making, and quality.The type of research used is the mixed method (Mixed Method), which is a combination of quantitative and qualitative methods. direct experiment on the manufacture of banana pinyaram. The qualitative method is to make observations by interviewing the informants. This research was conducted in four jorongs in Kanagarian Salayo, Kubung District, Solok Regency and Workshop the Catering. This qualitative study used a completely randomized design (CRD) with 3 repetitions. The primary data used was obtained directly from 3 expert panelists who gave answers to the organoleptic test format for the standardized quality of banana pinyaram in Kanagarian Salayo, Solok Regency, which was then tabulated into a table form and analyzed to see the differences between the 10 recipes that would be standardized by the t test. Qualitative research is to make observations by interviewing the informants. The results showed the average value of shape (neat semi-circle) 3.67, color (dark brown) 3.89, aroma (scented banana) 3.56, texture (chewy) 3.67 and taste (sweet) 3.33.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136345965","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}

{"title":"Comparative Study Of The Quality Of Dried Choux Tilapia Meat","authors":"Sri Nugroho Susanti, Anni Faridah","doi":"10.24036/jptbt.v4i1.518","DOIUrl":"https://doi.org/10.24036/jptbt.v4i1.518","url":null,"abstract":"Dried choux is a choux paste dough, small in size, brownish yellow in color, crunchy textured with a savory taste.Utilization of tilapia in dried milk can add new innovations in the field of pastry.This study aimed to analyze differences in the sensory quality of dried tilapia meat and cheese. This type of research is experimental, using a completely randomized design (CRD) with two treatments and three repetitions. The products made were subjected to a sensory test by 5 limited panelists (5 lecturers) by filling out a questionnaire. The data obtained were then processed using the independent sample t-test program SPSS 25.0 to determine the differences between treatments. The results showed that the average value of the sensory test results of dry milk using cheese and tilapia meat was uniformly 3.67 and 3.60; star shape diameter 1 cm 3.27 and 3.13; colors 3.87 and 3.67; fragrance 1.07 and 2.13; hollow texture 3.87 and 3.60; and crunchy textures 3.60 and 3.53; and savory taste 3.60 and 3.53; typical taste of tilapia 1.00 and 2.00. the fragrance and taste of dried choux tilapia meat with cheese had been significant difference.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135757230","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}

{"title":"The Relationship Between Internal Locus of Control and Students Entrepreneurship Interest of SMK Negeri 2 Bukittinggi","authors":"Tassania Ridho Azzahra, Asmar Yulastri, Lucy Fridayati, Wiwik Gusnita","doi":"10.24036/jptbt.v4i1.1386","DOIUrl":"https://doi.org/10.24036/jptbt.v4i1.1386","url":null,"abstract":"The research background is the low entrepreneurship interest for students majoring in Culinary at SMK Negeri 2 Bukittinggi. It is assumed because students feel insecure and afraid of failure to open a business. The research purpose is to describe 1) students' internal locus of control, 2) students' entrepreneurship interest, and 3) analyze the relationship between internal locus of control and students' entrepreneurship interest. This type of research uses quantitative methods with a correlational approach. The population of the study was 106 students of class XII Culinary at SMK Negeri 2 Bukittinggi. The research sample 51 people selected by Proportionate Random Sampling. The data collection by questionnaire distributed via the Google form. Data analysis used descriptive analysis and correlational analysis. The results showed that: 1) the level of internal locus of control was in the medium category with a range of 46.2 - 58.8 (51%), 2) the level of entrepreneurship interest was in the low category with a range of 34.4 - 52.8 (47,1%), 3) there was positive and significant relationship between internal locus of control and entrepreneurship interest with a correlation value of rxy 0.628 which is considered strong and Tcount (5.452) > Ttable (2.010). This means that if the internal locus of control is low, the entrepreneurship interest is also low, conversely, the higher the internal locus of control, the higher the student's entrepreneurship interest.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135757225","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}

{"title":"The Effect Of Green Bean Flour Substitution On The Quality Of Snow's Cookies","authors":"Findi Amimy, Wirnelis Syarif","doi":"10.24036/jptbt.v4i1.460","DOIUrl":"https://doi.org/10.24036/jptbt.v4i1.460","url":null,"abstract":"This research is motivated by the lack of utilization of local food ingredients, especially mung bean flour in food processing. Because usually the main ingredient for making Snow White cookies uses imported ingredients, namely flour. This study aims to analyze the effect of 0%, 25%, 50% and 75% substitution of mung bean flour on the quality of snow white cookies in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using One-factor completely randomized design (CRD) method, namely the use of mung bean flour (0%, 25%, 50% and 75%) with three repetitions. The type of data used is primary data sourced from 3 expert panelists who have provided an assessment through a questionnaire (organoleptic test format). The data that has been obtained are then tabulated and analysis of variance (ANOVA) is performed. If they are different and there is an effect, the Duncan test is carried out. The results showed that there was a significant effect between 0%, 25%, 50% and 75% on the quality of Snow White's cookies, namely the quality of the inner color, the fragrant aroma of green beans and the taste of green beans. The quality of the crescent shape, neat, crumbly texture and sweet taste had no effect on the quality of Snow White's cookies. The best percentage of quality in the inner color was obtained at 50% substitution, the fragrant aroma of the substituted green beans was 75% and the taste of green beans was 75%.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135757226","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}

{"title":"The Effect Of Adding Chayote Puree To The Quality Of Chicken Dumpling","authors":"Ghina Adriana, Wiwik Gusnita","doi":"10.24036/jptbt.v4i1.477","DOIUrl":"https://doi.org/10.24036/jptbt.v4i1.477","url":null,"abstract":"This research was motivated by the use of chayote puree to vary the chicken dumplings which aims to utilize local food ingredients and increase the variety of dumpling products. The addition of chayote puree aims to increase the elasticity of the chicken dumplings by analyzing the effect of the addition of chayote puree as much as 15%, 25%, 35% on the quality of the dumplings in terms of organoleptic. . This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used is primary data obtained directly from 3 expert panelists who provide answers to a questionnaire (organoleptic test format) about the quality of chicken dumplings with the addition of chayote puree. The data that has been obtained is then tabulated in tabular form and an analysis of variance (ANOVA) is performed. If the analysis of variance shows Fcount > Ftable, then Duncan's test is performed. The results showed that the addition of chayote puree had a significant effect between 15%, 25%, 35% on the quality of the dumplings, namely the quality of the chewy texture and the taste of the chayote. The quality of the shape (neat and uniform), the yellowish-white color and the distinctive aroma of the chicken did not affect the quality of the chicken dumplings. The results of the quality test of chicken dumplings with the addition of chayote puree were the best in the X3 treatment with the addition of 35% chayote puree.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135757228","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}

{"title":"Implementation Of Educational Field Experience Program Activities In Schools With Motivation To Become Teacher In Pkk Program Students","authors":"Vera Maiyandra, Elida Elida","doi":"10.24036/jptbt.v4i1.514","DOIUrl":"https://doi.org/10.24036/jptbt.v4i1.514","url":null,"abstract":"This research was motivated by the unpleasant experiences that were obtained when students carried out the Educational Field Experience Program (PPLK) activities such as students in schools who lacked respect and respect, duties and responsibilities that exceeded the obligations of PPLK students and the time for implementing PPLK that exceeded PPLK standards. Based on the pre-research, there was a decrease in students' desire and interest to become teachers. This study aims to analyze the relationship between the implementation of the Educational Field Experience Program and the motivation to become a teacher for PKK UNP study program students in 2015 and 2016. This type of research uses correlational quantitative. The population in this study were 192 students of the Family Welfare Education study program who had carried out PPLK. For sampling is Proportional Random sampling with the results of 66 people. Data collection was carried out by means of a questionnaire via Google From using a Likert Scale that has been tested for validity and reliability. Data were analyzed using descriptive correlation with the help of SPSS 17 and MS. Excel. The results showed that PPLK data descriptions were in the very high category. For motivation to become a teacher it is in the medium category. The correlation coefficient of PPLK implementation results with motivation to become a teacher in PKK UNP students with a value of r count > r table of 0.465 > 0.242 which means the correlation coefficient is positive. If it is interpreted into the Interpretation criteria, the correlation coefficient is the value r, then the correlation coefficient is at a moderate level because the value of r is in the range 0.400 – 0.599 with a significance value of 0.000 <0.05 which means that Ha is accepted and tcount > ttable, 30.140 > 1.670 It can be concluded that Ha is accepted and Ho is rejected at a significance level of 0.05 and it can be stated that there is a significant and positive relationship between PPLK implementation and the motivation to become a teacher in family welfare education students at Padang State University. Keywords:","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135757227","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}