Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Potato Flour Subsitution On Nastar Quality
Full text linkThis research is motivated by the use of potato starch to vary nastar by substitution with potato flour which aims to utilize local food ingredients, adding to the innovation of nastar products. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30% and 45% on the quality of nastar in terms of shape, color, aroma, texture and taste. The main ingredient in making nastar is wheat flour which is still imported. This type of research is an experimental method with Completely Randomized Design (CRD). The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of potato starch nastar. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that the substitution of potato flour had an effect on the quality of the aroma and taste of potatoes in nastar, while for the quality of shape, color, texture and sweetness there was no significant effect. The results of the best quality test of potato starch nastar are in the X2 and X3 treatment with 30% and 45% potato starch substitution
Comparative Study Of The Quality Of Dried Choux Tilapia Meat
Full text linkDried 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.
(Effectiveness Of Online Learning During The Covid-19 Pandemi In Basic Course Subjects At State Vocational High School 3, Solok City
Full text linkThe background of this research is that most of the students are less active and enthusiastic in carrying out online learning, the lack of outreach by teachers to students in using online learning media, and the lack of teacher creativity in designing and managing online learning. This study aims to: Know and describe the effectiveness of online learning during the Covid-19 pandemic in Basic Culinary Subjects in Class XI Culinary Planning at SMKN 3 Kota Solok in the 2020/2021 Academic Year. This type of research uses an ex post facto research method with an exploratory descriptive approach. The population in this study were all students of Class XI Catering at SMKN 3 Kota Solok for the 2021/2022 academic year with a total of 43 students. The sample in this study used a saturated sampling technique. The sample in this study were all 43 students of class XI Culinary Planning who had attended Basic Culinary lessons in class X SMKN 3 Kota Solok. Data collection was carried out by distributing questionnaires via the Google form which were distributed directly to students in the WhatsApp group and measured using a Likert scale which has been tested for validity and reliability. Analysis of the data used is descriptive analysis with a tendency to test the level of effectiveness. The results of research on the effectiveness of online learning during the Covid-19 pandemic in Basic Food subjects in class XI SMKN 3 Solok City, out of 43 respondents, it was found that 6 people (13.9%) were in the very effective category, 7 people (16.2%) were in the very effective category. effective, in the quite effective category 18 people (42%), in the ineffective category 9 people (21%), and in the very ineffective category 3 people (6.9%). The highest number of frequencies are in the quite effective category with 18 respondents (42%) and it can be concluded that the Effectiveness of Online Learning during the Covid-19 Pandemic in Basic Culinary Subjects in Class XI SMKN 3 Kota Solok is in the category of quite effective
Standardization Of Pinyaram Recipes In Titian Panjang Kanagarian Kayutanam Padang Pariaman District
Full text linkThis research was motivated by differences in the materials and tools used, the manufacturing process, and the quality of pinyaram in Titian Panjang Kanagarian Kayutanam, Padang Pariaman District. This study aims to standardize pinyaram recipes at Titian Panjang Kanagarian Kayutanam, Padang Pariaman District which includes materials and tools, manufacturing techniques and analyzes the quality of pinyaram so as to produce a good recipe. This type of research is a qualitative and quantitative research using a mixed method. Qualitative data sources were obtained from research informants and quantitative data sources were obtained from trained panelists and limited panelists. Qualitative data collection techniques are observation, interviews, documentation, and quantitative data collection techniques are organoleptic test questionnaire format. The qualitative data analysis techniques are: data reduction, data presentation, drawing conclusions, and quantitative data analysis techniques using the formula (Mx=∑ x / N ) and testing the validity of qualitative data. Based on the research results obtained 10 Pinyaram recipes in Titian Panjang Kanagarian Kayutanam. The pinyaram recipe was analyzed and tested with 5 selected recipes. The results of the organoleptic test obtained the highest value by Mrs. Nita and used as a standardization of the converted pinyaram recipe. The standardization of the pinyaram recipe was carried out by organoleptic tests to get good quality pinyaram including: shape (round), color (golden yellow), aroma (fragrant), texture (soft) and taste (sweet).
The Relationship Between Learning Methods And Student Learning Outcomes In Pastry And Bakery Products Subjects At SMK.N 9 Padang
Full text linkThis research is motivated because there are still low student learning outcomes in the Pastry and Bakery Products subjects. The purpose of this research is to describe how to learn with student learning outcomes in the subject of Pastry and Bakery Products at SMK N 9. The type of quantitative research is correlational type. The research was conducted at SMK N 9 Padang. The population is 198 students with a sample of 66 students using the Random Sampling technique. Sources of research data are students of class XII who have undergone the subject of Pastry and Bakery Products in class XI. The data collection technique used a questionnaire which was measured using a Likert scale. The data analysis technique is done by analyzing the correlation coefficient and the correlation coefficient test. The results of the study indicate that the way students learn in the Pastry and Bakery Products subject as a whole is included in the very high category with a frequency of 31 (46.96%), student learning outcomes in the Pastry and Bakery Products subject as a whole fall into the Good category with frequency of 48 (72.73%), based on hypothesis testing there is a positive and significant relationship between learning methods and student learning outcomes in the Pastry and Bakery Products subject with a significant value of 0.001
Analysis Of The Difference In The Quality Of Beef Randang With The Use Of Local Beef And Imported Beef
Full text linkThis study aims to determine the differences in the quality of shape, color, aroma, texture and taste of randang with the use of local beef and imported beef. The method used in this study is an experimental method in the form of an organoleptic test. In this study, three repetitions were carried out which were assessed by 5 expert panelists. The results of this study on the quality of the shape of randang are in the same category, namely, quite square with a value of 3.27; and for the color quality of the inner flesh, it is in the moderately reddish-brown category with values of 3.47 and 3.33; for the color of randang bran, it is in the fairly dark brown category with a value of 3.20 and 2.93; and the aroma of randang is in the same category, namely fragrant randang with a value of 3.67 and 3.60; then the texture of the randang meat is in the fairly tender category with a value of 2.87 and 3.20; randang bran is in the fairly dry category with the same value of 3.00; and the taste of bran randang is in the savory category with a value of 3.67 and 3.73; the taste of randang meat is in the category of pervasive spices with the same value, which is 3.67. After conducting research using the two types of meat, and analyzing the T test, it can be stated that there is no significant difference in the results of randang with the use of local beef and imported bee
Standardization Of Meat Randang Recipes At Maninjau Village Agam District
Full text linkThis research was conducted to produce literature. There is no standard recipe for beef randang recipe, and there is no documented recipe in the form of book. This study aims to produce a standard recipe and quality of beef randang in the maninjau village in Agam distict starting from May to June 2021. There are two sources of data; qualitative data sources, which are taken from 5 informants who are experts in making beef randang in Maninjau Village in Agam District, and quantitative data collection technique is using organoleptic test questionnaire format and using the formula (MX=ΣX/N). Based on the results of the study, it was obtained that the beef randang recipe includes the ingredients used, the number of ingredients, how to make it, and the quality of the beef randang so that produce a converted recipe. Furthermore, organoleptic tests were carried out on the quality to get a good quality of beef randang, including: the shape of randang, the meat is quite square, blackish brown, smells good, the meat is soft textured, and the meat is savory.
The Effect Of Substitute Of Kangkung Extract On The Quality Of Wet Noodles
Full text linkThe background of this research is that the water spinach extract used in food processing is not optimal, while the water spinach extract can be an alternative for additional ingredients in the manufacture of wet noodles. This study aims to analyze the effect of substitution of the addition of kale extract with treatments of 0%, 15%, 30%, 45%. On the quality of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. It was repeated three times with 5 semi-trained panelists, which was held at the Workshop on Catering at the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of wet noodles. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different, it was continued with Duncan's test. The results showed that there was a significant effect on the quality of color, aroma and taste. While the neat shape and slightly chewy texture have no significant difference. It can be concluded that the best percentage is found without the addition of kale extract on the quality of wet noodles
The Effect Of Drying Temperature On The Quality Of Ginger Jelly Candy
Full text linkJelly candy is an intermediate moisture food product. Drying jelly candy usually uses sunlight, but if the weather is cloudy or even rainy, the drying process cannot be carried out. Therefore, drying is done with the help of a mechanical device, namely a food dehydrator. The use of a food dehydrator is an alternative that can be used in the drying process. This study aims to determine the effect of drying temperature (55°C, 65°C, and 75°C) on the quality of ginger jelly candy and also to determine the right drying temperature to produce ginger jelly candy with the best quality. This type of research is a pure experiment with a completely randomized design (CRD). The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of ginger jelly candy. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that there was a significant effect of different drying temperatures on the quality of color, texture, and taste of ginger jelly candy. The results of the quality test of ginger jelly candy with different drying temperatures were the best at treatment X2 of 65°C
The Effect Of Red Bean Flour Substitution On The Quality Of Putu Ayu Cake
Full text linkThis research is motivated by the lack of utilization of local ingredients such as red bean flour. This study aims to analyze the effect of substitution of red bean flour by 20%, 40% and 60% on the quality of the shape, color, aroma, texture and taste of putu ayu cake. This type of research is pure experiment, the object of this research is Putu Ayu. The variables of this study include independent variables with 4 factors, namely X0 (control), X1 (substitution of red bean flour 20%), X2 (substitution of red bean flour 40%), X3 (substitution of red bean flour 60%). The dependent variable is the quality of the putu ayu cake. The type of data is primary data sourced from 3 panelists who answered the organoleptic test format. The data obtained were analyzed using statistical analysis (ANAVA), if Fcount > Ftable, then continued with Duncan's test. The results of this study indicate that there is a significant effect on the substitution of red bean flour as much as 20%, 40% and 60% on the color quality (green red spots on the top of the putu ayu cake) Fcount > from Ftable (88.42 > 4.75) , texture (expanded) Fcount > from Ftable (46.67 > 4.75), while the quality of the jagged round shape, neat shape, white color on the top of the putu ayu cake, fragrant aroma, texture (soft), texture (porous) and sweetness has no significant effect because Fcount < from Ftable.