Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Inventtory Of Randang Meat Recipes as Traditional Food in Baso District, Agam Regency
Get PDFThe background of this research is that there is no inventory of beef rendang recipes in Baso District, Agam Regency. This study aims to take an inventory of meat rendang recipes in Baso District, Agam Regency which includes ingredients, spices, equipment and processing processes.The type of research used is qualitative. The location of this research was carried out in Baso District, Agam Regency. The source of research data is Bundo Kanduang and the community who are experts in making randang. Data collection techniques by conducting observations, interviews, and documentation. Data analysis in the field which includes data reduction, data presentation, conclusion drawing and verification.The results showed that the number of recipes for beef rendang in Baso District, Agam Regency, from 6 Nagari namely Nagari Koto Tinggi, Nagari Simaraso, Nagari Tabek Panjang, Nagari Koto Baru, Nagari Salo, and Nagari Padang Tarok there were 12 different recipes in each region. The ingredients and seasonings used are beef inner thighs, coconut milk from old coconut and half old coconut, darek red chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, bay leaves and lime leaves. The tools used are basin, filter, patchwork, sanduak, stale cauldron and piriang samba. The processing process is coconut milk cooked with spices that have been mashed along with the leaves until the oil rises, then add the meat and cook until it turns blackish brown
The Relationship Of Learning Motivation And Student Achievement In Online Learning In The Culinary Concertration Pkk Studi Program
Get PDFThis research was motivated by changes in learning methods during the Covid-19 pandemic. Based on the Semester Achievement Index of students in online learning, it can be seen that there is a decrease in the percentage from the period before going online. This study aims to describe student learning motivation in online learning, describe student learning achievement in online learning, and analyze the relationship between learning motivation and student learning achievement in online learning during the Covid-19 pandemic at the PKK Study Program Concentration of Catering. This type of research is quantitative with a correlational approach. The population of this research is the students of the Culinary Concentration PKK Study Program who take online lectures totaling 383 people. The sampling technique used is proportional random sampling totaling 80 people. The data was collected by using a questionnaire via google form using a Likert scale that has been tested for validity and reliability. Data were analyzed by descriptive and correlation analysis. The results showed that overall student learning motivation was in the moderate category with a percentage of 42.2%, student achievement was in the medium category with a percentage of 36.2%, and from the results of the correlation test it could be concluded that there was no significant relationship between learning motivation and learning achievement. students in online learning during the Covid-19 pandemic at the Culinary Concentration PKK Study Program with a significance value of 0.893
Analysis Using Of Different Liquids of the Bakpao Quality
Get PDFThe use of various liquids in the making of buns inspired this study, which attempts to investigate the changes in bun quality caused by the use of various liquids. The addition of water to the dough prior to fermentation can have an impact on the fermentation process. The usage of young coconut water is one of the liquids that can alter the fermentation process. This study is a pure experiment with three repeats of a completely randomized design approach (CRD). The data was acquired directly from 5 expert panelists who answered a questionnaire (organoleptic test format) on the quality of the meatballs with the use of different liquids, then collated into tabular form and evaluated with the T (t) test to see the difference between the two treatments. If the data analysis reveals a t arithmetic t table, Ha is acceptable; if the data analysis reveals a t arithmetic t table, Ho is approved. Based on the findings of the data analysis of the buns using various liquids, it was determined that there was no significant difference in the quality of the buns between the X₁ and X₂ treatments, indicating that Ho was accepted. Overall, the greatest results from the two factors were discovered in buns with water use (X1) using the average tabulation of the data. Water (X₁) buns are preferred for further investigation because their shape, color, aroma, and texture are superior to that of young coconut water (X₂)
Quality Of Onion Sticks Substitute For Soybean Tempeh Flour
Get PDFThis study aims to analyze the effect of substitution of soy-based flour on the quality of onion sticks with the addition of 15%, 30% and 45% of soybean paste flour. This study was a pure experimental study with a randomized design method (CRD) consisting of 4 treatments and 3 repetitions. The object of this study was onion sticks with the addition of 15% 30% and 45% soybean tempeh flour. The independent variable in this study was soybean tempeh flour. The dependent variable of this research is the quality of the onion sticks produced including the shape, color, aroma, texture and taste. Data analysis was obtained from organoleptic tests involving 4 expert panelists, namely lecturers of Family Welfare Sciences, Padang State University. The data analysis technique used is analysis of variance (ANOVA) to analyze sensory 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. The results showed that the substitution of soybean tempe flour had an effect on the color, texture, taste and had no effect on the shape, aroma. Based on the results, the best research was found in the treatment (X1) 15% with categories of neat shape, golden yellow color, fragrant aroma, crumbly texture and savory taste, therefore for further research it is recommended to use soybean tempe flour with 15% substitution which produces good quality .
The Effect Of Potato Flour Substitution On The Quality Of Snow's Cookies
Get PDFThis research is motivated by the lack of utilization of local food ingredients, especially potato starch in food processing. The main ingredient in making Snow White cookies is wheat flour which is still imported. This study aims to analyze the quality (shape, color, aroma, texture and taste) of snow white cookies substituted with potato flour as much as 25%, 50% and 75%. This type of research is a pure experiment with Completely Randomized Design (CRD) method. 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 the potato flour snow princess cookies. 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 potato flour substitution had an effect on color quality, while for the quality of shape, aroma, texture and taste there was no significant effect. The results of the test for the quality of the snow princess cookies were the best potato flour in the X1 treatment with 25% potato flour substitution
Analysis of Distance Learning Implementation Reviewed from Students Learning Interest of Culinary Program SMK Negeri 2 Depok
Get PDFThis study aims to determine the distance learning system and the description of students' interest in learning while participating in distance learning at SMK Negeri 2 Depok during the COVID-19 pandemic. The location of this research is at SMK Negeri 2 Depok from October 2020 to August 2021. This research uses a qualitative descriptive method. Class X students of SMK Negeri 2 Depok are the population in this study. The results of interviews, questionnaires, and observations in the student class are the results of data analysis used. The instruments in this study were interview guidelines and questionnaire sheets. This research proves that distance learning at SMK Negeri 2 Depok is not going well. The analysis found from student responses showed various complaints, including quality indicators on aspects of distance learning, especially on the role of teachers and the learning platform used with the lowest average score, which is 2.621. Then from the aspect of learning interest, it shows that students do not have feelings of pleasure in participating in distance learning as indicated by the lowest average score, which is 1,747. Suggestions from this research is necessary to improve the quality of distance learning at SMK Negeri 2 Depok by providing distance learning training to teachers and being able to maximize the use of diverse learning platforms, so that students' interest in learning during the COVID-19 pandemic can increase while participating in distance learning.
Analysis Of Differences In The Quality Of Beef Rendang Using Roasted Coconut (Ambu-Ambu) And Not Using Roasted Coconut (Ambu-Ambu)
Get PDFThis research is motivated by the differences in randang in each region, ranging from the materials to be used, as well as the processing techniques used in making the rendang. Based on some published literature related to rendang research, there are differences in the additional ingredients for meat rendang, where there are areas that use roasted coconut (ambu-ambu), and some do not use roasted coconut (ambu-ambu) in the processing of meat rendang. The one that uses roasted (ambu-ambu) as an additional ingredient is found in Nagari Ujung Gading, Lembah Melintang District, West Pasaman Regency. The purpose of this study was to analyze the differences in the quality of meat rendang using roasted coconut (ambu-ambu) and not using roasted coconut (ambu-ambu), including, shape, color, aroma, texture and taste of meat rendang.The type of research conducted is quantitative research with experimental methods and completely randomized design (CRD). Data were obtained from 5 expert panelists, using the organoleptic test format, then the data were analyzed by t-test.The results of this study indicate that the highest value is found in meat rendang using roasted coconut (ambu-ambu) where the quality of the shape of the meat (2.8), the color of the meat (3.4), the color of the spices (3.4), the aroma of the randang ( 3,07), meat texture (3,47), seasoning texture (2,8), randang meat taste (3,47,) and randang seasoning flavor (3,27). Based on the hypothesis test that has been obtained, it shows that there is no significant difference in the quality of the meat shape, meat color, seasoning color, randang aroma, meat texture, seasoning texture, and randang meat taste which indicates Ho is accepted and Ha is rejected but there are significant differences in the quality of the taste of the meat rendang seasoning using roasted coconut (ambu-ambu) which indicates Ha is accepted and Ho is rejected
The Influence of Food Product Quality andService Quality on Purchase Decisions at 8Bars Resto & Bar Bekasi City
Get PDFProduct quality and service quality in the restaurant business are two important things that make customers make decisions to make purchases and come again to the restaurant. The purpose of this study was to determine the effect of food product quality and service quality on purchasing decisions at 8Bars Resto & Bar - Bekasi City. This research is quantitative research with an inductive, objective, and scientific approach where the data obtained is in the form of numbers. Data acquisition was assessed and analyzed statistically through the SPSS application with data collection techniques by distributing questionnaires to 100 respondents.The research results obtained showed that the quality of food products had a positive and significant effect on purchasing decisions with a t-count > t-table = 3.605 > 1.661 and a significance value of less than 0.05. Then the results of the value of Service Quality have a positive and significant effect on Purchase Decision with t-count > t-table = 5.711 > 1.661, then H0 is rejected on H1 is accepted. The test results between the two independent variables were simultaneously carried out with the F test and the results showed that the F-count was 63,948 while the F-table value was 3.090186675, meaning that Fcount > Ftable with a significance value of 0.000 <0.050. Based on these tests, it can be concluded that H0 is rejected and H1 is accepted. This means that the variables Product Quality (X1) and Service Quality (X2) have a positive and significant effect on Purchase Decision (Y) at 8Bar Resto and Bar Bekasi City and are proof that the needs and desires of its customers have been fulfilled. Furthermore, efforts need to be made to maintain product quality and service quality to anticipate competitors with the same type of business.
The Effect Of Jicama Flour Substitution On The Quality Of Cupcake
Get PDFThis research is motivated by the use of local food ingredients, namely jicama which is still lacking. Jicama is used as flour to be varied into cupcakes. The purpose of the study was to analyze the effect of 0%, 25%, 50% and 75% substitution of jicama flour on the quality of cupcakes in terms of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment with a completely randomized design method (CRD) and three repetitions. Sources of data in this study were obtained from 3 expert panelists, namely lecturers from the Department of Family Welfare, Concentration of Catering Education, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data is in the form of a questionnaire containing questions about the quality of the cupcakes. The data were analyzed using ANOVA, if Fcount≥Ftable then continued with Duncan's Test. The results showed that there was a significant effect of substitution of jicama flour between 0%, 25%, 50% and 75% on the quality of the cupcake, namely the quality of the golden yellow color, the aroma of the jicama-flavored cupcake, the overall sweetness and the taste of jicama. The quality of expanding volume, shape (neat, uniform and tubular), fragrant aroma and soft texture have no effect on the quality of the cupcake. The result of the best quality test of jicama flour cupcake is in X1 treatment with 25% jicama flour substitution.
The Relationship Of Learning Value Of Educational Field Experience With The Interest Of Unp Family Welfare Education Students To Become Teachers
Get PDFThis study aims to determine whether there is a relationship between the learning outcomes of Educational Field Experience Practices and the interest of UNP Family Welfare Education students to become teachers. This type of research is descriptive quantitative research with a correlational approach. The population in this study were students of the Family Welfare Department of Family Welfare Education Study Program class of 2016, which amounted to 125 students, consisting of 56 students of Catering and 69 students of Fashion Design. The sampling technique used is Proportional Random Sampling technique, the sample is 56 students consisting of 25 culinary students and 31 fashion students. Data collection techniques using questionnaires that have been tested for validity and reliability. The data analysis technique uses Pearson Product Moment Correlation Analysis. The results of the study concluded that there was a positive and significant relationship between the learning outcomes of Educational Field Experience Practice and the interest of Family Welfare Education students to become teachers with a positive correlation coefficient of 0.720 and a significant 0.042 <0.05, then Ha was accepted