Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Effect of Modification Methods on Physicochemical and Sensory Quality of Purple Corn Flour
No full textPurple corn flour (Zea mays L.) is a local food ingredient rich in anthocyanins with potential as a functional commodity. However, its basic qualities such as moisture content and color stability are strongly influenced by modification methods. This study aimed to evaluate the effects of pregelatinization, fermentation using Lactobacillus casei, and their combination on the physicochemical (moisture content and color parameters L*, a*, b*) and sensory qualities of purple sticky corn flour. All treatments were analyzed through hedonic testing with 30 semi-trained panelists and laboratory evaluation. Data were statistically analyzed using ANOVA followed by Duncan’s test at a 5% significance level. The results showed that among all treatments, pregelatinization produced the lowest moisture content (9.88%) compared to the control (11.05%) and improved color intensity (lower L* and b* values, higher a* value). Fermentation alone tended to reduce aroma acceptance, while the combination treatment provided intermediate results. Sensory evaluation confirmed that pregelatinization was the most preferred method, maintaining neutral aroma and enhancing visual appeal. These findings highlight pregelatinization as the most effective modification technique, providing purple corn flour with better stability, storage quality, and visual attributes, thus supporting its potential as a raw material for value-added functional food products
Inovation Of Tatungkuik Coffee With Cocholate Flavor Variant
Full text linkThis study aims to develop an innovative variant of Tatungkuik coffee by adding chocolate flavor, responding to consumer trends that favor unique combinations of traditional and modern tastes. The research used a single-factor experimental design with two formulations tested through organoleptic evaluation using a 5-point Likert scale, assessing color, aroma, taste, and overall quality. Three trained panelists, all experienced coffee consumers with normal sensory abilities, conducted the evaluation. Sample 1 showed the highest preference with a mean overall score of 4,67 out of 5 (91,75%), while Sample 2 had a mean overall score of 3,75 out of 5 (68,75%). This indicates that the chocolate variant significantly enhances the appeal and market potential of Tatungkuik coffee.
Tamarillo (Solanum Betaceum) Application In Food Products
Full text linkTamarillo (Solanum betaceum), a fruit native to South America, thrives in the highlands of Indonesia and is rich in bioactive compounds with significant potential for functional food development. This study employs a comprehensive literature review of 108 indexed national and international journals to explore the application of tamarillo in food products. Despite its nutritional benefits—such as high vitamin C, antioxidants, and dietary fiber—tamarillo remains underutilized in culinary applications. Current products incorporating tamarillo include syrup, ice cream, jam, soft candy, jelly, steamed bread, cheese, and yogurt. These products leverage tamarillo’s bioactive properties, such as its antioxidant and anti-inflammatory effects, which contribute to health benefits like improved digestion, immune support, and chronic disease prevention. However, further research is needed to expand its applications and optimize its potential in functional food
Analysis Of The Relationship Between Industrial Practice Experience To The Intrepreneurship Of Students Of Pkk Study Program FPP UNP
Full text linkIndonesia is currently still not said to be a developed country, because there is still a small number of people who have an interest in entrepreneurship. One of the factors that can affect the interest of entrepreneurs is education. At the Faculty of Tourism and Hospitality of Padang State University, there are courses that can support students' entrepreneurial interests, namely Industrial Field Experience (PLI). The purpose of this research is to find out the relationship between industrial field experience and entrepreneurial interest of PKK FPP UNP Study Program students.The research method used is quantitative with a correlational approach. The research population consists of 139 sampling techniques with a random sampling probability of 58. Data collection techniques include questionnaires, while data analysis uses normality tests, linearity tests, and hypothesis tests.The results of the t-test hypothesis of industrial field experience are positively related to entrepreneurial interest with a correlation value of 0.001 and a significance of and obtained by t_hitung>t_table (3.449 > 1.672) with α = 0.05. From the hypothesis, Ha's hypothesis which reads that there is a relationship between industrial field experience and entrepreneurial interest is accepted and Ho is rejected
Sensory Characteristics of Semprit Cookies with Variations in Mocaf Flour and Kepok Banana Flour Formulations
Full text linkSemprit cookies are traditional Indonesian baked products characterized by their crisp texture, distinctive shape, and balanced flavor. This study aimed to evaluate the sensory characteristics of semprit cookies formulated with varying proportions of mocaf flour (Modified Cassava Flour) and kepok banana flour as local ingredient alternatives to wheat flour. Six formulations (F1-F6) were prepared with mocaf:banana flour ratios ranging from 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 using a randomized complete design. Hedonic tests were conducted with 30 semi-trained panelists to assess color, aroma, taste, texture, and overall acceptability. ANOVA results indicated significant differences (p < 0.05) in color, taste, texture, and overall attributes, while aroma showed no significant variation (p = 0.683). The highest color preference was observed in F2 (80:20 mocaf:banana), whereas taste, texture, and overall acceptability were most favored in F4 (40:60 mocaf:banana). Conversely, F6 (0:100 banana flour) consistently received the lowest scores in taste and overall preference. These findings suggest that partial substitution of mocaf with kepok banana flour enhances sensory quality, particularly in taste and texture, while maintaining consumer acceptance. The optimal formulation identified was F4, which achieved superior ratings in taste, texture, and overall preference, supporting the potential of local flour diversification to improve product quality and reduce dependence on imported wheat flour. This study provides a scientifically-grounded optimal formulation for gluten free semprit cookies, offering a practical model for a product development using local resources to enhance food sovereignty
Analysis Of The Sensory Quality Of Rolled Cake Using Coconut Milk Fat
Full text linkThis research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste. The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake.This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste.The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake
Quality Of Dutch Eggplant Fruit Dodol With Added Sugar
Full text linkFruit dodol is a type of processed agricultural product that is semi-wt, white to brown in color, made from a mixture of sticky rice flour, sugar and coconut milk. This ressearch aims to analyze the quality of Dutch eggplant dodol bg adding variations of sugar of 0 gr, 100 gr, 150 gr and 200 gr. Regarding the quality of shape, color, aroma, texture and taste of dodol This type of research is a pure experiment with a completely randomized design (RAL) method consisting of 4 treatment and 3 repetitions, to analyze the quality of tamarillo fruit dodol with variations in the addition of sugar. organoleptic involving 15 students of Culinary Management, Family Welfare Science. The data obtained was then tabulated and continued with ANOVA, if F count > F table then continued with the Duncan test. The results of the research showed that the use of variations in sugar content on the quality of Dutch eggplant dodol had a significant effect on the quality of color and taste. Meanwhile, the shape, aroma and texture indicators did not have a significant effect. The highest overall achievement scores were neat shape 3.33 (200 gr), heart red color 3.83 (200 gr), tamarillo fruit aroma 2.91 (200 gr), chewy texture 3.33 (200 gr), and sweet taste 3.24 (200 gr), tamarillo fruit taste 3.58 (200 gr). The results of the quality of Dutch eggplant dodol with variations in the addition of the best sugar content were in the fourth treatment (X3) with variations in the addition of 200 gr of sugar)
Learning Discipline On The Learning Outcomes Of Creative And Entrepreneurial Projects Of Students Of Smk Negeri 9 Padang
Full text linkThis research is based on the low learning outcomes of students' creative projects and entrepreneurship. One of the factors that affect learning outcomes is learning discipline. This study aims to: 1) Describe student learning disciplines, 2) Describe the learning outcomes of creative and entrepreneurial projects, 3) Analyze the influence of learning disciplines on the learning outcomes of creative and entrepreneurial projects. This type of research is quantitative with an Ex Post Facto approach. The population of this study is 224 students in grade XII Culinary at SMK Negeri 9 Padang for the 2024/2025 school year. The sampling technique used was simple random sampling obtained by 70 students. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data analysis uses a simple linear regression analysis technique. Based on the results of the study, the results of the t-test have at count of 16.078 > ttable 1.995, then Ha is accepted and Ho is rejected. It can be concluded that: (a) The overall discipline is in the medium category, b) The results ofCreative and Entrepreneurship Projects are in the low category. The results of the study show that there is a positive and significant influence between learning disciplines on the learning outcomes of creative projects and entrepreneurship of students
Quality Analysis Of Cow Milk Kefir With Addition Of Purple Sweet Potato Puree
Full text linkKefir is a fermented milk product characterized by a tangy, slightly alcoholic, and carbonated profile, produced through the symbiotic activity of lactic acid bacteria and yeasts. It naturally contains probiotics that exert beneficial effects on health. The anthocyanins present in purple sweet potato (Ipomoea batatas L.) exhibit prebiotic potential. This study aimed to evaluate the organoleptic quality of kefir supplemented with purple sweet-potato purée. A single-factor completely randomized design was employed, comprising four treatments (0 %, 15 %, 20 %, and 25 %) with three replications. Thirty trained panelists from the Family Welfare Education Study Program, Universitas Negeri Padang, assessed color, aroma, texture, flavor, and overall acceptance. Data were analyzed by one-way ANOVA followed by Duncan’s multiple-range test (α = 0.05). Results revealed that purée concentration significantly (p < 0.05) influenced purple color intensity, whereas aroma, texture, and flavor remained unaffected. The 25 % (X3) treatment yielded the best overall sensory profile. Consequently, supplementation of cow’s-milk kefir with 25 % purple sweet-potato purée can be recommended to produce an attractively colored, probiotic beverage with high consumer acceptability
Self-Efficacy On The Learning Independence Of Class Xii Students Of Culinary Smk Negeri 9 Padang
Full text linkThis research is based on the low learning independence of students as seen from learning initiatives and responsibilities and students do not have self-efficacy as seen from self-confidence, attitude and persistence in completing tasks. This study aims to describe students' self-efficacy, describe learning independence, and analyze the influence of self-efficacy on the learning independence of grade XII students of Culinary SMK Negeri 9 Padang. This type of research is quantitative with a regression approach, The population in this study is grade XII students majoring in Culinary at SMK Negeri 9 Padang as many as 224 students. The research sample was 144 students with random sampling technique. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data were analyzed using descriptive analysis. The results of the study showed that the self-efficacy of students in grade XII Culinary as a whole was in the medium category with a percentage of 40%, and the learning independence of students was in the medium category with a percentage of 35%. The results of the hypothesis test can be concluded that there is a positive and significant relationship between self-efficacy and learning independence of grade XII Culinary students at SMK Negeri 9 Padang