Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Effect Of Green Bean Flour Substitution On The Quality Of Snow's Cookies
Full text linkThis 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%.
Overview Of The Tradisional The Babako Event In Marriage Nagari Jawi-Jawi Guguk, Solok Regency
Full text linkBabako is a traditional Minangkabau ceremony in the form of a visit by bako to banana children. Lack of knowledge of the younger generation about the traditional Babogo, this study aims to describe the series of traditional Babogo events, types of traditional food, tools used to make traditional food and the meaning of traditional food served in the Babako traditional event in Nagari Jawi-Jawi Guguk, Solok Regency. The type of research used is qualitative research. The results of the study: 1) A series of events in Nagari Jawi-Jawi Guguk Solok Regency, including: manjapuik the bride (anak daro/marapulai), maagiah mempelai makan, manuka baju for the bride, bararak, panyarahan baban, eat basamo, go home. 2) Types of traditional food, namely: Laluak, agar-agar, rice, randang cubadak, kalio kantang dagiang, gulai cubadak, asam padeh, fried chicken, and crackers. 3) The equipment used consists of preparation tools, processing equipment, and serving tools. 4) The meaning of the traditional food served at the Babako event is as follows: silama (strengthening the relationship), agar-agar (maintaining a gentle and polite attitude), rice (purity), randang cubadak (patience and togetherness), kalio kantang dagiang (complementary to each other). ), gulai cubadak (simplicity), asam padeh (compact in running the household), fried chicken (healthy waafiat in carrying out life), crackers (customary and religious guidelines).
Inventory Of Randang Recipes In Sijunjung District As An Asset That Must Be Preserved
Full text linkThis research is backgrounded because there is no data collection on randang in Sijunjung Regency as an asset that must be preserved which includes: various randang and randang recipes (ingredients, seasonings, processing equipment and processing processes). This type of research is qualitative, the location of the study was carried out in three sub-districts in Sijunjung Regency including: Kupitan District (plain area), Sumpur Kudus District (hilly area) and Lubuk Tarok District (lowland area) in December - January 2023. The source of research data was obtained from informants, namely Bundo Kanduang, a person who is an expert in making randang and a person who produces randang for commercialization. Data collection techniques through observation, interviews and documentation. The data analysis used is data reduction, data presentation and conclusions. The results of this study show that there are 9 kinds of randang, namely randang meat, randang ayam, randang pucuk ubi, randang paku / fern, randang bilalang, randang cubadak, randang jariang, randang baluik, and randang bungo jua. The ingredients are beef, chicken, yam tops, nails/ferns, bilalang meat, cubadak, jariang, baluik, bungo jua, potatoes and coconut milk. The spices are red pepper, cayenne pepper, onion, garlic, ginger, laos, lemongrass, turmeric leaves, orange leaves, and the spices used are coriander, cardamom, pekak, nutmeg, pepper, cloves and cinnamon. Equipment in the processing of randang are stale sanduak, furnaces and stale cauldrons. The randang processing process is carried out traditionally using firewood by means of diangai-sangai until dry blackish in color so that it can last a long time.
Standardization Of Beef Rendang Recipe In Jorong Padang Loweh, Nagari Suliki, Suliki District, Fifty City District
Full text linkThis research was motivated by the ingredients used in making rendang typical of Jorong Padang Loweh which is different from rendang in general. This study aims to determine the standardization of beef rendang recipes in Jorong Padang Loweh, Nagari Suliki, Suliki District, District 50 Kota. This type of research is a mixed method (mixed method). This research was carried out in Jorong Padang Loweh in January 2022. There are two sources of data, namely: qualitative data sources, which are taken from people who are experts in making meat rending, and quantitative data sources, which are obtained from 5 limited panelists. Qualitative data collection techniques are observation, interviews, documentation, quantitative data collection techniques are organoleptic test questionnaire format. The data analysis technique uses Miles and Huberman data analysis techniques which include three flow of activities, namely data reduction (data reduction), data display (data presentation), and verification (drawing conclusions) and quantitative data analysis techniques using the formula (Mx=∑X). Based on the results of research in Jorong Padang Loweh, Nagari Suliki, Suliki District, Lima Puluh Kota Regency, researchers took beef rendang from Mrs. Yusniati's recipe including the ingredients used, the number of ingredients, how to make, and the quality of the converted Beef Rendang. After the organoleptic test results in the quality of the meat (neat), the color of the meat (brown) while the color of the bran is blackish brown, the aroma (has a distinctive aroma of rending), the texture of the meat (tender) and the bran (dry oily), this is influenced by the long cooking process. by using a fire that is not large, the taste of the meat with spices permeates and the taste of bran (savory).
The Effect of Potato Starch Substitution on the Quality of the Cake Flower Shake
Full text linkThis study aims to analyze the effect of potato starch substitution on the quality of the cake with the addition of 20%, 40%, and 60% potato flour. This type of research is a pure experimental study with a completely randomized design method (RAL) consisting of 4 treatments and 3 repetitions. The object of this research is the cake flower shake with potato flour substitution as much as 20%, 40%, 60% of the quality of the cake flower shake. The technique of collecting data in this research was carried out by organoleptic tests given to 5 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The independent variable in this study was potato starch. The dependent variable of this research is the quality of the cakes produced, including the shape, color, aroma, texture and taste. The data analysis technique used was Analysis of Variance (ANAVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in tabular form and analyzed according to the test of each data. Then the data analysis was carried out, if the data obtained by Fcount was greater than Ftable, then it was continued with Duncan's test. The results of this study indicate that there is a significant effect on the color quality of the cake, while the quality of shape, aroma, texture, and taste cannot be significantly different. It can be concluded that the results of the best quality test for potato starch cake are in treatment (X3) with 60% potato flour substitution
Standardization Of Galamai Recipes As Traditional Food In Nagari Bukik Sikumpa, Fifty City District, West Sumatera
No full textDifferences in the selection of materials, the measurement of ingredients and the techniques for making galamai make the resulting quality different. Basically, the technique for making galamai is glutinous rice flour cooked with coconut milk using cane sugar or palm sugar using a very large cauldron. This study aims to describe the standardization of the recipe, the method of preparation and the quality of galamai in Nagari Bukik Sikumpa, Lima Puluh Kota District. This type of research is qualitative and quantitative research using mixed methods (Mixed Method). The data in this study uses primary data. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire formats. Qualitative data analysis techniques use three streams of activity, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx=∑ x / N), data validity testing the validity of qualitative data, namely: extension of participation, diligent observation, and triangulation. Based on the results of the study, 3 galamai recipes were obtained. The results of the organoleptic test obtained the highest score by Mr. Ahmad Robianza from Jorong Padang Belimbing with an average value of 19.6. The standardization of the galamai recipe was carried out by organoleptic tests to obtain good galamai quality including: galamai shape (neat and uniform), galamai color (dark brown), galamai aroma (fragrant), galamai texture (chewy) and galamai taste (sweet)
Standardization Of Reverse Coffee At Restaurant Putuih Basambuang Malalak
Full text linkThis research aims to study the method of making tatungkuik coffee at the Putuih Basambung Restaurant, Malalak District, Agam Regency, West Sumatra Province. The research activity was carried out in November 2022. The research method used was the survey method by direct observation of the process flow of tatungkuik coffee and interviews with the owner of tatungkuik coffee. The results of this study indicate that: 1) The materials used for roasting are as follows:53,3% Coffee beans, 16,4% black glutinous rice, 27,7% granulated sugar, and 2,6% cinnamon bark, 2) the temperature used during the roasting process is the initial temperature 72.6°C and continues to increase up to 107°C, 3) The amount of ingredients used to process or brew coffee is 13% coffee, 8,9%r sugar, 78,1% water with a temperature of 93.9 °C, 4) Tatungkuik coffee serving technique, technique or the way of serving Tatungkuik coffee is with one hand holding the glass and pushing it up and the left hand holding the saucer will swing it down and the coffee will face down and 5) The uniqueness of Tatungkuik coffee lies in the presentation of how to drink it, namely by blowing the glass meeting with the saucer using a straw and then the water comes out and coffee can be enjoyed
Organoleptic Evaluation Of Kue Semprong Substitution Of Mocaf Flour (Modified Cassava Flour)
Full text linkKue semprong is one of the traditional Indonesian cakes made by baking using a special mold that is later rolled. The main ingredient of kue semprong is rice flour but in this research, it is substituted with mocaf flour. This is because rice consumption is increasing day by day, so to overcome this, it can be replaced with mocap flour. In addition, the nutritional content between rice flour and mocap flour is not much different. The ingredients used in making mocaf flour kue semprong are mocaf flour, tapioca flour, granulated sugar, vanilla, SP developer, eggs, liquid margarine, coconut milk, and salt. The method used in this research is the experimental description method to determine the organoleptic test on the kue semprong. The results obtained from the organoleptic test are that the kue semprong has a creamy yellow color with a little brownish, sweet taste, savory aroma, and crunchy texture
The Relationship Between Learning Outcomes Of Pastry And Bakery Courses With Students Entrepreneurial Interest Of Family Welfare Education Study Program
Full text linkThe background of this research is motivated by the high number of educated unemployment in Indonesia. This study aim to describe: 1) learning outcomes of pastry courses, 2) learning outcomes of bakery courses, 3) student entrepreneurial interest, 4) analyze the relationship between learning outcomes of pastry courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts, 5) analyze the relationship between learning outcomes of bakery courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts, 6) analyze the relationship between learning outcomes of pastry and bakery courses with entrepreneurial interest of family welfare education study program students majoring in culinary arts. This type of research is quantitative with a correlational approach. The research population was 196 students of family welfare education study program majoring in culinary arts class of 2018 and 2019. The sample is 66 people taken by Proportionate Random Sampling. The primary data collection technique uses a questionnaire distributed is measured using a likert scale. Then for secondary data using learning outcomes in pastry and bakery courses. The analysys requirement test was carried out with normality test and linearity test, then test the hypothesis using pearson product moment and multiple correlation coefficient analysis, and then test the significance of the\ correlation with the t test using help of SPSS 24.00 version. The results showed that: 1) learning outcomes of pastry courses students is in the excellent category (34,8%), 2) learning outcomes of bakery courses students is in the very good category (51,5%), 3) entrepreneurial interest students is in the medium category as many as 37 students, 4) there was a positive and significant relationship between learning outcomes of pastry courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of rxy0,621 means that it has a strong level of relationship, 5) there was a positive and significant relationship between learning outcomes of bakery courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of rxy 0,701 means that it has a strong level of relationship, 6)there was a positive and significant relationship between learning outcomes of pastry and bakery courses with entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of 0,000 < 0,005
Implementation Of Educational Field Experience Program Activities In Schools With Motivation To Become Teacher In Pkk Program Students
Full text link 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 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