Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Effect Of Jackfruit Seed Flour Substitution On The Manufacture Of Choco Chips Cookies
Full text linkPenelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung biji nangka pada choco chips cookies sebanyak 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa.. Jenis penelitian yang dilakukan adalah quasi eksperimen. Data dalam penelitian ini menggunakan data primer. Prosedur penelitian terdiri dari tahap persiapan, tahap pelaksanaan dan tahap penilaian. Instrumen dalam penelitian ini adalah uji organoleptik terhadap produk yang dihasilkan dilengkapi dengan kode sampel. Data dianalisis dengan menggunakan analisis varian (ANAVA), Karena F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian ini adalah terdapat perbedaan yang signifikan dari substitusi tepung biji nangka terhadap kualitas warna (kuning), aroma (harum butter, biji nangka), tekstur bagian luar (kasar), rasa (manis, biji nangka), karena F hitung > F tabel. Sedangkan kualitas bentuk (bulat bergerigi, pipih dan seragam), tekstur bagian dalam (kasar), dan rasa (cokelat) pada choco chips cookies tidak terdapat perbedaan yang signifikan karena F hitung < F tabel
Analysis Of Student Learning Outcomes At Smk N 1 Sintuk Toboh Gadang
Full text linkThe background of this research is that not all of the existing facilities are in accordance with the standards set by Permendiknas No. 40 of 2008, such as there is still a lack of toilets in the school which there is only one and is far from the student study room, practical equipment is complete but not sufficient for all students to use, library staff do not inform the books in the library, lack of curiosity know from the students themselves about the existing facilities, this is what makes the value of student learning outcomes low. The purpose of this study was 1) to describe school facilities, (2) to describe student learning outcomes in the subject of Continental Food Serving at SMK N 1 Sintuk Toboh Gadang, (3) to analyze the relationship between school facilities and student learning outcomes at SMK N 1 Sintuk Toboh Gadang. The method used in this research is the method of correlation or relationship. The data analysis technique in this study uses correlation analysis. From the results of research that has been carried out using correlation analysis, it is known that the correlation coefficient between school facilities (X) and student learning outcomes (Y) is 0.205 if interpreted into an r value, then the interpreted correlation coefficient is low. The results of his research are that there is a significant relationship between school facilities and student learning outcomes
Sensory Analysis Of Breading Flour From Coconut Pulp With Different Drying Techniques
Full text linkCoconut pulp is waste obtained from the by-products of coconut meat processing whose utilization is still limited. Coconut pulp contains 86.85% carbohydrates, 7.84% fat, 2.15% protein and 63.66% crude fiber. The nutritional content of coconut pulp has the potential to be processed into food products. The study aimed to analyze the use of different drying techniques with the addition of turmeric to the sensory and hedonic qualities of coconut pulp breading flour and its application to risoles. This study was a pure experiment with the Complete Randomized Design (CRD) method. Data were obtained from 5 limited panelists through organoleptic testing. Data were analyzed with ANAVA which showed the highest value trend and data that had significant differences continued with the Duncan test. The results of the best overall coconut pulp breading flour research were in the X3 treatment (dehydrator) covering aspects of aroma 3.27, taste 3.73 and hedonic 3.27, while the results of the best risoles research on average were found in treatment X3 (dehydrator) including color indicators 3.73, taste 3.80 and hedonics 3.33.
The Quality of Dry Noodle With Substitution of Suji Leaves Extract (Kualitas Mie Kering dengan Substitusi Ekstrak Daun Suji)
No full textSuji leaves have many health benefits, namely as a high source of antioxidants because the contain chlorophyll, flavonoids and saponins in them. However, the use of suji leaves itself is still not optimal even though the amount is very abundant and tends to be easy to cultivate. The use of suji leaf extract is expected to use as well as a natural coloring agent with green pigments in functional food products, so that it can replace the use of synthetic dyes which can be harmful to health when used excessively and for a long time. This study aims to analyze the effect of suji leaves extract substitution of 0% (X0), 60% (X1), 80% (X2), and 100% (X3) on the dry noodles quality in terms of shape, color, aroma, texture and taste. The type of research used was a pure experiment using a completely randomized design (CRD). The data used is data obtained directly from 3 limited panelists by filling out the organoleptic test form on the quality of suji leaves extract dry noodles. 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 proceed with Duncan's test. The results showed that there was a significant substitution effect of suji leave extract between 60%, 80% and 100% on the quality of color (green) and aroma (suji leaf) in dry noodles. Meanwhile, there was no significant effect on the quality of shape (square shaped and uniform width of 1.5 mm), texture (dry), texture (springy), texture (not easily broken) and taste (savory) in dry noodles. The best quality test results for dried noodles with suji leaf extract were in treatment X3 with 100% using of suji leaf extract.
Analysis Of Carrageenan Addition On Quality Of Spent Layer Hens Meatballs
Full text linkSpent laying hens are laying hens whose production period has expired but the meat of rejected laying hens can still be utilized by processing them into restructured meats. One of the products of restructured meats is meatballs. However, meatballs that come from rejected layers of chicken meat have a slightly tough texture. So it is necessary to add food ingredients that can improve the texture of meatballs, namely carrageenan. Carrageenan has good properties as a chewing agent because it can form a gel, so it can be used as an alternative additive in the manufacture of rejected laying hen meatballs. This study aims to analyze the quality of meatballs of dead laying hens with the addition of carrageenan as a thickening agent as much as 0%, 0.5%, 0.75%, and 1% in organoleptic tests on the quality of shape, color, aroma, texture, and taste. This research was conducted at the Culinary Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University in August-September 2022. This type of research was a pure experiment with three repetitions and involving 3 expert panelists. The data obtained were then tabulated and continued to be tabulated and then continued with statistical analysis (ANOVA). If Fcount ≥ Ftable then continues with Duncan's test. The results showed that the addition of carrageenan affected the quality of the shape and texture of the meatballs of rejected laying hens. The more carrageenan used, the chewier the texture of the meatballs produced. The best quality results obtained after the study were found in treatment X3 with the addition of 1% carrageenan in the categories round shape (3.56), uniform shape (3.33), grayish-white color (3.33), fragrant aroma (3.33), 78), chewy texture (3.67), and savory taste (3.89)
The Influence Of Learning Creative Product And Entrepreneurship Subjects To The Passion Of The Students In Entrepreneurship At Smkn 9 Padang
Full text linkthis study aims to describe The effect of learning outcomes on creative and entrepreneurial product subjects in the culinary field on the passion of class XII Culinary students in entrepreneurship at SMK N 9 Padang. This research method is a quantitative correlational approach. The results of the study are from the average variable score, creative product learning and entrepreneurship obtain a respondent achievement level (TCR) of 4.14 with a very high category. From the average variable score, the desire for entrepreneurship obtained a respondent achievement level (TCR) of 4.14 in the high category. There is a positive and significant relationship between the learning variables of creative and entrepreneurial products and the desire of Class XII Tata Culinary students to become entrepreneurs at SMKN 9 Padang, where the level of relationship between the two variables is in a fairly strong category
The Relationship Between Knowledge of Food Additives and The Attitudes of UNP Culinary Studenst in Concuming Foods That Contain Flavorings, Colorins, and Presertatives
Full text linkThis research is motivated by technological advances that produce food using food additives to improve quality. The problem arises because there are people who use food additives beyond the limit. The purpose of this research is to describe: 1) the level of knowledge of food additives, 2) attitudes of students in consuming foods, 3) analyze the relationship betweet konwledge of food additives with students’ attitudes in consuming foods. This type of research uses quantitative methods, correlation approaches. The population in this study were culinary students from class of 2019 and 2020. The research sample is 77 people selected by propotional random sampling. Data was collected by distributing questionnaires via google form. Research results show: 1) the level of students’ knowledge about food additives is in the medium category with a percentage 48%, 2) the level of attitudes towards consuming food is in the medium category with a percentage of 32%, 3) there is a positive and significant relationship between knowledge off food additives and the attitude of consuming food with a correlation value of rxy 0,366 and Tcount (3.404) > Ttable (1.991). This means that the higher the knowledge, the higher the attitude of students in consuming food and vice versa.
Standarization Of Pinyaram Banana Recipesasa Traditional Cakes In Kenagarian Salayo Solok Regency
Full text linkThis 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.
The Perception Of Pamong Teacher Towards Students Practice Of Educational Field Private Vocational School Of Fpp Unp In Core Learning Activities at SMK Negeri 9 Padang
Full text linkThis research was conducted to find out the perceptions of tutors' teachers towards Culinary School students at FPP UNP in the implementation of learning at SMK Negeri 9 Padang for the January-June 2021/2022 period. This research method is a quantitative descriptive approach. The population of this study were all culinary teachers who became tutors in the January-June 2021/2022 period, namely 10 people. Sampling was carried out using the total sampling technique. Data was collected through a questionnaire using a Likert scale. The results of this study indicate that the perception of tutor teachers towards PLK students in the implementation of learning is good with a percentage of 73%. For preliminary learning activities, the degree of achievement of perception is 71% in the good category; for the core learning activities of 73.5% in the good category; for closing learning activities it 74.4% in the good category
Analysis Of The Quality Of Ice Cream With Substitution Of Katuk Leaf Extract
Full text linkIce cream is a food that is loved by all people. Ice cream is a food product that contains milk fat and protein. In making ice cream, we still use synthetic dyes, even though there are many natural dyes around us, which have many benefits. So the purpose of this research is to substitute katuk leaf extract in making ice cream. The type of research used was a pure experiment (true experiment), using a Completely Randomized Design (CRD) with 3 repetitions. The data collection technique was carried out by giving questionnaires to limited panelists who were lecturers in Family Welfare with a concentration in Culinary Planning, Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then proceed with Duncan's Test. The results showed that there was a significant effect on color quality with a value of 3.83 (X3). Overall the best quality analysis results were found in treatment X2, namely the addition of 25% katuk leaf extrac