Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Effect Of Banana Skin Flour Substitution On The Quality Of The Cupcake
Full text linkThis study aims to analyze the quality of cupcakes from banana peel flour as much as 15%, 30%, and 45%. This research was conducted at the culinary arts workshop majoring in family welfare science in August 2021. This type of research was experimental using a Completely Randomized Design (CRD) consisting of 3 treatments and 3 repetitions. Data analysis was obtained from Organoleptic Test involving 5 expert panelists. The data obtained were then analyzed using the ANOVA method, if there was a significant effect, it would be continued with Duncan's test. The results showed that banana peel flour substitution affected blackish brown color, banana aroma, and sweet taste. Which does not affect shape and texture. Based on the results of the research, the best shape quality (symmetrical round) cupcake was with X3 treatment with a score of 3.53, the best shape quality (neat) cupcake with X3 treatment with a score of 3.53, the best color quality (dark brown) cupcake with X3 treatment with a score of 3.80, the best aroma quality (banana) cupcake with X3 treatment with a score of 3.47, the best texture (soft) quality cupcake with X1 treatment with a score of 3.47, the best taste (sweet) cupcake with X1 treatment with a score of 3, 60, very suitable for consumption. So for further research, it is recommended that the use of banana peel flour should be as much as 45%, namely by treatment (X3).
The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Blooming Steamed Sponge
Full text linkSponge steamed blooms are cakes made from eggs and sugar which are beaten until they are white and fluffy, then flour and other ingredients are added which are cooked by steaming. The characteristic feature of blooming steamed sponge is that it has a bowl-like shape, split into four parts and has a color at the top of the crack. The purpose of this study was to analyze the effect of substitution of purple sweet potato flour as much as 10%, 20%, 30% on the quality of the blooming steamed sponge. This type of research is a pure experimental study with a completely randomized design (CRD) method. The data collection technique of this research was carried out by organoleptic tests given to 5 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The data analysis technique used was Analysis of Variance (ANOVA) 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 is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with Duncan's test. It can be concluded that a good percentage is found in the substitution of purple sweet potato flour as much as 10% on the quality of the bloomin
Quality Analysis Of Jelly Candy Produced From Different Drying Techniques
Full text linkJelly candy is a intermediate moisture product. The jelly candy is usually dried by using sunshine, but if the weather is overcast event it rains the drying process can not be done. Therefore, the drying process can be done by using mechanical tool, namely food dehydrator. The use of a food dehydrator is one of the alternative that can be used for drying. The purpose of this research is to analyze the quality of jelly candies produced from sun drying techniques and food dehydrator with organoleptic test on the quality of shape, color, scent, texture, and taste of jelly candy. This type of research is a true experiment using a Rancangan Acak Lengkap (RAL) with two treatments and three repetitions. Techniques of data collection is questionnaire for four expert panelist, some lectures from Ilmu Kesejahteraan Keluarga concentration Tata Boga Universitas Negeri Padang with primary data. Data is tabulated with level test and continued with analyze using the t-test. The best result can be found on the treatment by using food dehydrator (X2) due to the temperature on the tool can be set, thus the drying process become stable and controllable
Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh
Full text linkThe research was motivated by the lack Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh. This research method is descriptive quantitative. The data on the results of the Of Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh. The results of the analysis of research data indicate that the Of Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh 35% is in the medium category. The results of the analysis of research data from the will indicator of 41% are included in the medium category. Indicators of feeling happy 38% included in the medium category. The motivation indicator 42% is included in the high category. The indicator of family support 47% is in the medium category. The school environment indicator 40% is in the medium category. 36% of the community environmental indicators are in the low category. The mass media indicator 40% is in the medium category.
The Relationship Of Interest In Entrepreneurship With Student's Learning Motivation In Entrepreneurship Creative Products At Smk N 1 Lubuk Sikaping
Full text linkThis research is motivated by the presence of some students who do not realize that increasing student motivation in the subject of creative entrepreneurship products can generate students' interest in entrepreneurship. The purpose of this study was to determine the relationship between interest in entrepreneurship and learning motivation of class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Sikaping. This type of research is quantitative with a correlational approach. The population in this study was class XI students at the State Vocational High School (SMK N) 1 Lubuk Attitude, totaling 471 students. The sample in this study was taken using a proportional random sampling technique totaling 82 students of class XI. Data collection techniques were measured using a Likert scale. The data analysis used is descriptive and correlation analysis. The results showed that the interest in entrepreneurship has a positive and significant relationship with the learning motivation of Class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Attitude with a medium category of 0.511. The level of achievement of respondents in entrepreneurship interest and student motivation in the subject of creative entrepreneurship products is in the high category. Based on this data, it can be said that the interest in entrepreneurship and learning motivation of class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Sikaping is generally high
Effect of Use of Spices on Shelf Life of Meat Rendang
Full text linkThis research was motivated by the different shelf life of beef rendang in West Sumatra. This study aims to determine the effect of using spices on the shelf life of beef rendang. The use of spices in the manufacture of beef rendang can be a natural preservative to extend the shelf life of beef rendang. This study used two treatments, namely beef rendang which used spices and beef rendang which did not use spices. The shelf life of beef rendang to be investigated is for 6 days with time intervals of day 1, day 3 and day 6. This type of research is quantitative and qualitative research using mixed methods (Mixed Method). This research was conducted 3 times in a row with 3 expert panelists. Quantitative data collection technique is an organoleptic test format whose data is processed by Independent Sample T-Test test and qualitative data is by observing and documenting the age of beef rendang. Based on the organoleptic test, it is known that the shelf life of beef rendang that uses spices and those that do not use spices is on day 1 to day 3 there is no change in beef rendang, on day 4 the meat already has a change in aroma and taste. on the 6th day of rendang already growing mushrooms on the surface of the rendang. If the beef rendang will be consumed for a long time, it is better to store the beef rendang in the freezer
Standardization Of Randang Meat Recipes In Nagari Tanjung Gadang, Tanjung Gadang District, Sijunjung District
Full text linkThis type of research is a combined method of quantitative and qualitative descriptive methods. The research aims to find literature and sources regarding the recipe for Randang beef in Agam Regency which includes: ingredients, quantity of ingredients, how to make and quality of Randang meat, while quantitative methods are used to find the standard recipe for meat Randang in Sijunjung Regency and organoleptic testing of the quality of Randang meat aspects (shape, color, aroma, texture and taste). This research was conducted at Guguk Naneh Nagari Tanjung Gadang, Tanjung Gadang sub-district, Sijunjung Regency for 1 month in December 2020. The results of interviews and observations concluded that the quality of the meat cage was square, blackish brown. , fragrant coconut aroma and spices and savory taste. The standardization of the meat randang recipe includes the main ingredients, seasonings and spices used, the size of the converted ingredients, processing tools, processing methods and the quality of the meat randang. After organoleptic tests were carried out on 5 selected meat randang recipes from each jorong, the highest average value was obtained, namely the recipe belonging to Mrs. Erminawati from Jorong Guguak Naneh with an average value of 36.4
The Effect Of Substitution Of Soy Milk On The Quality Of The Mud Cake
Full text linkThis research is motivated because there is no research on mud cakes with soy milk substitution. This study aims to analyze the effect of soy milk substitution as much as 25%, 50%, and 75% on the quality of the mud cake which includes shape, color, aroma, texture and taste. This type of research is a pure experiment with three repetitions carried out in August 2021. The type of data in this study is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data that has been obtained is then tabulated in tabular form and analysis of variance (ANOVA) is carried out, if Fcount > Ftable then it is continued with Duncan's test. The results showed that the substitution of soy milk had an effect on the quality of the texture and taste of the kue lumpur and there was no effect on the quality of the shape, color and aroma of the kue lumpur. The best results based on the organoleptic test were found in the X3 treatment with 75% soy milk substitution
The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour
Full text linkThis research is motivated by the lack of utilization of rejected chickens, especially in West Sumatra. Dismissed chickens are laying hens that are no longer productive for laying eggs, the meat of rejected chickens has a relatively hard and tough meat texture due to the old age of the chickens, which is around 72 to 80 weeks. The purpose of this study was to analyze the quality of rejected chicken rendang boleces with tapioca flour and mocaf flour as a binder in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of knowing the effect as well as the difference between two different variables. The research design used was a completely randomized design (CRD) with 3 repetitions. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results showed that there was a significant effect on the taste quality of rejected chicken boleces, while the quality of shape, color, aroma and texture did not show any significant difference in the use of tapioca flour and mocaf flour as a binder. From this statement, it can be concluded that the indicators of the quality of the shape, color, aroma and texture of Ho are accepted because t count, t table. The best research results are found in the use of mocaf flour on quality of shape, color, aroma, and texture, while for the taste quality the best research are produced by tapioca flour.
Relationship Between Students 'Learning Motivation In Daring Learning With Learning Outcomes In “F&B Service” At SMK Negeri 6 Padang
Full text linkThis research is based on the changes in learning methods in the period of pademi covid-19, namely online learning and still low student learning outcomes in the subject of Meals at SMK Negeri 6 Padang. This research aims to 1) Describe students 'learning motivation in online learning in the subject of Etiquette in SMK Negeri 6 Padang, 2) Describe the learning outcomes of students in the subject of Etiquette in SMK Negeri 6 Padang, 3) Analyze the relationship between students' learning motivation in learning online on the subject of Tata Hidang at SMK Negeri 6 Padang. This type of research is quantitative descriptive with a correlational approach. The population in this study is Culinary students of class XII in SMK Negeri 6 Padang who have studied the Diet of 101 people. Sampling technique by using the method of Simple Random Sampling which amounted to 50 people consisting of 3 classes of the academic year 2020/2021. The data collection technique was performed by using a questionnaire via google from using the Likert Scale which has been tested for validity and reliability first. The results show that there is a positive and significant relationship between students' learning motivation in online learning with the learning outcomes of the subject of Etiquette in SMK Negeri 6 Padang. The relationship between the variables of student learning motivation in online learning with the variables of learning outcomes of the subject of Meals in SMK Negeri 6 Padang is 0.477. So it can be concluded that the hypothesis proposed (Ha) is accepted.