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Analysis Of The Quality Of Rejected Layer Chicken Meatballs With The Addition Of Seaweed As A Bottle Ingredient 添加海带瓶料对不合格蛋鸡肉丸质量的影响分析

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-04-30 DOI: 10.24036/jptbt.v4i1.474

Indry Azhary, Rahmi Holinesti

{"title":"Analysis Of The Quality Of Rejected Layer Chicken Meatballs With The Addition Of Seaweed As A Bottle Ingredient","authors":"Indry Azhary, Rahmi Holinesti","doi":"10.24036/jptbt.v4i1.474","DOIUrl":"https://doi.org/10.24036/jptbt.v4i1.474","url":null,"abstract":"Eucheuma Cottonii type seaweed has good properties as a thickening agent because it has the ability to form a gel, so it can be used as an alternative natural additive in the manufacture of rejected layer chicken meatballs. This study aimed to analyze the quality of rejected layer chicken meatballs with the addition of seaweed as a thickening agent as much as 0%, 15%, 30% and 45% in organoleptic tests on shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method with three repetitions. The data collection technique was carried out by giving research questionnaires to 3 expert panelists who were lecturers of Catering at the State University of Padang. 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 the shape and texture of the rejected layer meatballs produced from the addition of seaweed. The more seaweed used, the more chewy the texture of the meatballs will be. The results of the quality test of laying hens that were rejected with the addition of seaweed were the best in the fourth treatment (X3) with the addition of 45% seaweed. Keywords: Rejected layer chicken, Meatballs, Seaweed, Quality","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"18 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":"135757231","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 Entrepreneurship Knowledge Towards The Success Of Coffeeshop Business In Padang 创业知识对巴东咖啡店经营成功的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-04-30 DOI: 10.24036/jptbt.v4i1.5247

Dewi Prabaningtyas, Reno Yelfi, Wiwik Gusnita, Ranggi Rahimul Insan

{"title":"The Effect Of Entrepreneurship Knowledge Towards The Success Of Coffeeshop Business In Padang","authors":"Dewi Prabaningtyas, Reno Yelfi, Wiwik Gusnita, Ranggi Rahimul Insan","doi":"10.24036/jptbt.v4i1.5247","DOIUrl":"https://doi.org/10.24036/jptbt.v4i1.5247","url":null,"abstract":"This research was backgrounded by the rapid development of the coffee shop business in the city of Padang. However, problems arise in line with the level of entrepreneurial knowledge that is still inadequate so that the coffee shop business in the city of Padang does not achieve business success. The purpose of this study is 1) To describe the entrepreneurial knowledge possessed by coffee shop business actors in the city of Padang, 2) Describe the success of the coffee shop business in the city of Padang, 3) Analyze the influence of entrepreneurial knowledge on the success of a coffee shop business in the city of Padang. This type of research uses the quantitati f method, a causal associative approach. The population in this study was all business actors in 12 coffee shops in the city of Padang. The study sample was 36 people consisting of business owners and a management team determined by total sampling. Data is collected by distributing questionnaires. The data description uses a normal curve. The analysis requirements test was carried out with normality test, homogeneity test, linearity test and then hypothesis test was carried out using correlation test, simple regression test, and determination coefficient test with the help of SPSS Version 25.00. The results of the study, the entrepreneurial knowledge variable (X) is included in the category of quite good with a percentage of 88.9%, and the business success variable (Y) is included in the category of quite good with a percentage of 52.8%. The variable of entrepreneurial knowledge has a correlation to the success of the coffee shop business in the city of Padang of 0.711, where the two variables have a strong relationship and are of positive value. The regression coefficient was obtained by 0.906 and the coefficient of determination was obtained by (0.506) 50.6%.","PeriodicalId":475001,"journal":{"name":"Jurnal Pendidikan Tata Boga dan Teknologi","volume":"18 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":"135757229","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 Jackfruit Seed Flour Substitution On The Manufacture Of Choco Chips Cookies 菠萝蜜籽粉替代对巧克力饼干生产的影响

Jurnal Pendidikan Tata Boga dan Teknologi Pub Date : 2023-04-30 DOI: 10.24036/jptbt.v4i1.633

Dhelsa Arindi Edlin, Reno Yelfi, Lucy Fridayati, Juliana Siregar

引用次数: 0

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