Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Quality Of The Produced Pancong Cakes From Brown Rice Flour Substitution
Get PDFThis research was carried out at the culinary arts workshop majoring in family welfare science in August 2021. This type of research was experimental using a completely randomized design consisting of 3 treatments and 3 repetitions. Data analysis was obtained from an 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 the Duncan test. The results showed that the substitution of brown rice flour affected the reddish color, brown color, and texture. Which does not affect the shape, aroma, and taste. Based on the results of the study, the best shape quality (neat) cake pancong with X1 treatment with a score of 3.87, best color quality (reddish) cake pancong with X3 treatment with a score of 3.27, best color quality (brown) cake pancong with X3 treatment with a score of 3.27, the best quality of aroma (smelling red rice) with treatment X3 with a score of 1.27, pancong cake with the best quality of texture (soft) with treatment X3 with a score of 3.40, pancong cake with the best taste (sweet) quality with X3 treatment with a score of 3.40, so it is very suitable for consumption. So for further research, it is recommended that the use of brown rice flour should be as much as 45%, namely with treatment (X3) but the best texture quality is found in treatment (X1) with a value of 3.20
Addition Of Avocado Seed Flour In The Making Of Choux Paste
Get PDFAvocado is one of the good plant commodities in Indonesia, avocado production in Indonesia itself is quite abundant and has been widely used for various product processing. This can be seen from the production of avocados in Indonesia in 2021 reaching 660,830 tons, the part consumed from avocados is only the flesh, while the skin and seeds are used as waste. The percentage of avocado seed weight is about 20% of the total weight of the fruit. So to reduce the amount of avocado seed waste, the author conducted an experiment on avocado seeds that had been processed into flour and added them to the product that the author would study, namely choux paste. Meanwhile, the antioxidants found in avocado seeds have potential as natural food additivies for food products. In this study the addition of avocado seeds aims to determine the effect of the addition of taste and public acceptance of choux paste from avocado seed flour. The author chose choux paste in this study because choux products can be combined with various kinds of fillings that have a sweet taste, so they can overcome the bitter taste of avocado seed flour. This study was conducted to analyze the level of preference (taste, aroma, texture and taste) of choux pasta through organoleptic tests. This research is an experimental research with 4 treatments of avocado seed flour, namely control (P0), 20% (P1), 30% (P2) and 50% (P3). The subjects of this study were 40 non-expert panelists and 5 expert panelists. The results of this study indicate that the best formula for avocado seed flour choux paste favored by the second panel is the addition of 20% avocado seed flour. The results of the average value obtained from 4 aspects (color, aroma, taste and texture) are with a total score of 39.8 expert panelists with an average of 3.3 which belongs to the like category. Meanwhile, the total score of non-expert panelists is 41.2 with an average of 3.4 which is included in the like category
The Effect Of Substitution Of Mustard Green Extract As A Natural Colorant In The Manufacture Of Rolled Pancakes
Get PDFThis study aims to analyze roll pancakes with green mustard extract substitution as much as 10%, 20%, and 30%. This research was conducted at the culinary arts workshop majoring in family welfare science in October 2021. This type of research was an experimental study 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 ANAVA method, if there was a significant effect, it would be continued with the Duncan test. The results showed that the substitution of mustard greens had an effect on the green color of the rolled pancake skin. Which does not affect the shape, aroma, texture and taste. Based on the results of the study, the best quality pancake rolls were in the X3 treatment with a score of 3.60, the best green quality pancake rolls in the X3 treatment with a score of 3.80, the pancake rolls had the best fragrant aroma quality in the X3 treatment with a score 3.13, pancake rolls with the best chewy texture quality in X3 treatment 3.13, roll pancakes with the best porous texture quality in X3 treatment with a score of 3.53, pancake rolls with the best sweet taste quality in X3 treatment with a score of 3.53, very suitable for consumption. So for further research, it is recommended that the use of mustard greens extract should be as much as 30%, namely with X3 treatment.
Product Quality Analysis Of Bogor Lapis Cake
Get PDFThe background of this writing in the culinary world is that there are many forms and kinds of various kinds of food from small to large and from cheap to expensive. For daily needs, there are many activities that are carried out by everyone. The foods available in the market today are indeed quite diverse, in terms of taste, texture, and of course at different prices. The price offered is usually too expensive, and also the benefits contained in it are not accompanied by quality. This research method aims to determine the quality of the product in terms of color, aroma, texture and taste. The method used in this research is descriptive method, with the results saying that the quality of cakes in Lapis Bogor is quite good. Collecting data used in this study using a questionnaire distributed to 100 respondents who are consumers of Lapis Bogor. Based on research on the quality of cakes in Lapis Bogor, the average value of the Color indicator is 3.9, the Aroma indicator is 3.7 while the Texture indicator is 3.7 and the Taste indicator is 4.0. The author concludes that overall it is hoped that the results of this study are good, this research can provide positive input and support from the company and its readers
Quality Of Dumpling Crackers Produced From Purple Sweet Potato Flour Substitution
Get PDFThis study aims to analyze the effect of purple sweet potato flour substitution on the quality of dumpling crackers with the addition of purple sweet potato flour as much as 5%, 10%, and 15%. This research was conducted at the Catering Workshop in August 2021. This type of research is a pure experimental study with a completely randomized design (CRD) method consisting of 4 treatments and 3 rehash. The object of this research is dumpling crackers with the addition of 5%, 10%, and 15% purple sweet potato flour. The independent variable in this study was purple sweet potato flour. The dependent variable of this research is the quality of the dumpling crackers produced including the shape, color, aroma, texture, and taste. Analysis of the data obtained from the organoleptic test involving 5 expert panelists, namely the lecturer of Family Welfare Science, 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 purple sweet potato flour had an effect on color, and had no effect on shape, aroma, texture, and taste. Based on the results, the best research was found in the treatment (X3) 15% with the categories of neat shape, purple color, fragrant aroma, crunchy texture, and savory taste, therefore for further research, it is recommended to use purple sweet potato flour with 15% substitution which produces good quality.
Relationship Of Learning Outcomes Research Methodology With The Readiness Of Students To Compose A Skripsi In The Department Of IKK UNP
Get PDFThe purpose of the research is ti describe the learning outcomes of research methodology courses, students readiness to composes skripsi, and the relationship between study results in research methodology courses and students readiness to write skripsi. The research method uses descriptive quantitative research with a correlational approach. The research population was 110 people and a sample of 52 people from students of the IKK UNP Department using proportional random sampling technique. The date sources in the study were taken by students who had completed the research methodology course and were taking skripsi courses for the 2015 and 2016 bathces. The data collection techniques un the study were carried out, by distributing research questionnaires using a Likert scale and having tested its validity and reliability. The data analysis technique used in this study was Microsoft Office Excel and SPSS version 21.00. The results in the study show that all of the learning outcomes of the research methodology courses are in the good group, the readiness of students to compose the skripsi as a whole is in the very high group, and there is a positive and significant relationship between the two. Based on the results of the study, it can be concluded that the learning outcomes of the research methodology courses affect the level student readiness to compose a skripsi.
Perception Students Of Pkk Study Program Concentration Of Tata Boga About Online Snacks
Get PDFThis study aims to describe: Students' perceptions about online snacks as a whole, and based on research indicators. This type of research is descriptive quantitative research. The population of the study consisted of 405 students from the PKK Study Program Concentration of Culinary Art with a total sample of 80 people who were taken based on the total sampling technique. The data sources are students in the 2017-2020 year of entry. The research data collection technique was carried out using a questionnaire designed based on a Likert scale and had been tested for validity and reliability. The data analysis technique was carried out by determining the frequency of data distribution and data classification techniques based on the calculation of scores using the research formula of ideal average (Mi) and standard deviation (Sdi). The results of this study illustrate: Students' perceptions about online snacks as a whole are in the moderate category, based on three research indicators, namely the occurrence of stimulation of the senses (knowledge and general information about snacks) in the high category, stimulation of the senses is regulated (understanding of snacks and snacks with online purchases) and interpreted-evaluated sensory stimulation (assessments of understanding snacks and snacks with online purchases) were in the moderate category. Based on the results of the study, it can be concluded that students of PKK Study Program with a Concentration of Tata Boga have a moderate perception of the subject.
The Correlation Between The Student’s Learning Outcomes In “F&B Service” And Student’s Interest In Joining LKS Restaurant Service At SMK Negeri 6 Padang
Get PDFThis study started from the researcher's observations of students of SMK Negeri 6 Padang whose learning outcomes were in the subject of F&B Service but low interest in participating in the Restaurant Service LKS, this led to a decline in learning achievement of SMK Negeri 6 Padang. in LKS activities. This study aims to: 1) Describe student learning outcomes in the subject of cuisine; 2) Describe students' interest in participating in LKS Restaurant Service; 3) Analyzing the relationship between student learning outcomes of F&B Service with student interest in participating in the Restaurant Service LKS at SMK Negeri 6 Padang. This type of research is descriptive correlational research with a quantitative approach. The sample of this research was 101 students of class XII culinary at SMK Negeri 6 Padang. The sampling technique used is a saturated sample. Research data collection was carried out using a questionnaire designed based on a Likert scale that had been tested for validity and reliability. Furthermore, the data obtained were analyzed by data description tests, correlation tests, and hypotheses. The results of the description of the results of learning cooking cuisine are in the medium interval class with a total of 52 respondents (51.48%), while the interest in participating in the Restaurant Service LKS is in the medium category with a total of 46 (45.54%). Furthermore, the normality analysis test of the data obtained was normally distributed with a value of 0.176> 0.05, while the linearity analysis of the data obtained was linearly distributed with a value of 0.343> 0.05. The correlation test shows that 0.471 is categorized as moderate according to the interpretation value of r. It is known that the significance value is 0.002 Ttable (1,760 >1,660) statistically H0 is rejected and Ha is accepted, meaning that the first hypothesis in this study is accepted
The Effect Of Taro Flour Substitution On The Quality Of Mekar Steamed Sponge
Get PDFMekar steamed sponge is an Indonesian cake made from wheat flour, sugar, eggs, and other ingredients which are stirr and then cooked using steaming technique. The addition of taro flour as a substitute for wheat flour in the manufacture of mekar steamed sponge is expected to vary and improve the quality of the mekar steamed sponge. Taro flour is high in nutrition, low in fat, low in calories and easy to digest starch content. This study discusses the analysis of the effect of taro flour substitution on the quality (volume, shape, color, aroma, texture and taste) of mekar steamed cake with the substitution of taro flour as much as 15%, 25%, and 35%. This type of research is a pure experiment with a completely randomized design method (CRD) with three treatments and three repetitions. 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 the taro flour mekar steamed sponge cake. 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 it is continued with Duncan's test. The results of this study indicate that there is an effect on the bloom volume, neat shape, white color, and fine porous texture. Based on the results of the study, the best results were found in the treatment (X₁)15%.
Food Severed At Manjalang Mintuo Ceremony At Nagari Lubuk Alai
Get PDFThis study to describe the types of food served and the recipes of the food served at the manjalang mintuo event in Nagari Lubuak Alai. This study used qualitative research methods. The research was carried out in Nagari Lubuak Alai from July 2 to August 7, 2021. The data sources were obtained from bundo kanduang and people who know about the manjalang mintuo event in Nagari Lubuak Alai. Research data in the form of observations, interviews and documentation to informants. The results of this study indicate the types of food served at the manjalang mintuo event in Nagari Lubuak Alai, namely: staple food consisting of: rice, side dishes consisting of chicken curry, fish food and beef rendang, chili sauce served namely: red chili and chili sauce. green chili sauce, vegetables served in the form of boiled chickpeas and pickles and the cakes served are: sponge cake, and agar-agar. A recipe is a guide in which there is the name of the meal, the results of the dish, the ingredients and the amount to be used, the tools needed and how to process the food in order to facilitate the processing