Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
Not a member yet
208 research outputs found
Sort by
Inventory Of Meat Raw Recipes At Kecamatan Tigo Nagari
Get PDFRendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Tigo Nagari. Based on the main background of beef from Tigo Nagari, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Tigo Nagari were collected including different ingredients, spices, tools and processing processes
Quality of Chiffon Cake Soy Milk
Get PDFResearch aims to analyze the quality of chiffon cake using cow's milk and soy milk to find alternatives for people with cow's milk allergy. This type of research is experimental with three timem repetition. The research was conducted at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University in September 2021. Primary data were sourced from 5 expert panelists. The independent variable is chiffon cake with cow's milk and soy milk along the dependent variable is the quality of the chiffon cake. The data obtained were tabulated into tabular form and analyzed by T test (t test). The results showed that statistically it had no significant effect on high volume, symmetrical round shape, volume expands, color, neat round shape, scent soft texture, fine porous texture and taste. The results of the study showed that chiffon cake processed using soy milk resulted in an expanding volume (3.87), a high volume (3.40), a symmetrical round shape (3.40), (3.13), brownish yellow color (3,20), fragrant aroma (3.47), soft texture (3.87), fine-porous texture (3.80), sweet taste (3, 67). Overall X1 and X2 do not have a significant difference.
Standardization of Rendang Lokan Recipes in Nagari Sasak, Sasak Ranah Pesisir Sub District, West Pasaman Regency
Get PDFThis research is motivated by differences in the use of spices, the dosage of ingredients in processing and processing techniques of randang lokan so that there are differences in the quality of the results of randang. This study aims to standardize the recipe for randang lokan in Nagari Sasak, District of Sasak Ranah Pesisir, West Pasaman Regency which includes ingredients, spices, tools, processing techniques and analyzes the quality of randang lokan in terms of color, aroma, texture and taste. This type of research method is qualitative and quantitative research with mixed methods (Mixed Method). Qualitative data sources were obtained from 10 community members who were experts in making lokan rendang and quantitative data sources were obtained from 10 trained panelists, namely people who knew about rendang lokan and 5 limited panelists from UNP Catering lecturers. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire format. The qualitative data analysis technique uses three activity lines, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx = Σ x / N), the validity of the quantitative data validity test data, namely: participation extension, diligent observation, and triangulation. Based on the results of the study, the best Randang Lokan recipe in Nagari Sasak, Sasak Ranah Pesisir District, West Pasaman Regency includes the ingredients used, the amount of ingredients, how to make and and the quality of Randang Lokan. From this recipe for randang lokan, the standardization of randang lokan has been converted. Organoleptic tests were carried out to standardize the recipe for randang lokan to obtain good quality meat, including: color of dadak randang lokan (dark brown), aroma of lokan (perfumed flavor), aroma of dadak randang lokan (charm typical of lokan inflammation), texture of lokan (tender), texture of dadak Randang lokan is quite dry, the taste of lokan (not fishy), the taste of sudden randang lokan (savory)
Quality of Analysis Chicken Nugget with the Addition of Cheddar Cheese
Get PDFThis study aims to analyze the quality of discarded layer chicken nuggets produced from the addition of cheddar cheese as much as 10%, 20%, 30% and 40% which includes shape, color, aroma, texture and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 5 treatments and 3 repetitions. The object of this research is rejected layer chicken nuggets with the addition of cheddar cheese as much as 10%, 20%, 30% and 40% of the quality of the nuggets. The types and sources of data used are primary data obtained directly from 3 expert panelists by filling out the organoleptic test format on the quality of rejected laying hens. Data analysis used ANOVA analysis (ANAVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the addition of cheddar cheese had a significant effect on the quality of the neat shape (rectangular 6 cm x 1.5 cm x 1.5 cm), uniform shape, texture (chewy) of discarded layer chicken nuggets and on the quality of color, aroma and taste. taste has no significant effect. The results of the quality test of laying hens nuggets with cheddar cheese were the best in treatment X1 with the addition of 10% cheddar cheese
Inventory Of Randang Lokan Recipes In Nagari Sasak Kecamatan Sasak Ranah Pesisir District Pasaman Barat
Get PDFThis study aims to inventory the randanglokan recipe, identify the materials used for the production of randanglokan, identify the equipment used, explain the processing process, and describe the function of the randanglokan in the Sasak village. This type of research is a descriptive study with a qualitative approach method. Data collection techniques were carried out in the form of observation, interviews, and documentation in the field. After data collection, the authors obtained specific research findings, these findings were in accordance with the research objectives, the first was about the ingredients for making randanglokan in the form of: lokan, coconut milk, shallots, garlic, ginger, galangal, lemongrass, coriander, turmeric leaves, and leaves. greetings, tapak leman leaves, lime leaves, red chilies, cayenne pepper, turmeric, tamarind, lime, and salt. The second finding is in the form of tools used in processing, namely: iron cauldrons, milled stones, clay stoves, stone stoves, spoons, tenong. Furthermore, the processing process starts from material preparation until it is ready to be served. The latter is the function of the randanglokan, which is served at events such as wedding receptions, circumcision of the apostle, commemoration of Islamic holidays, welcoming the holy month of Ramadan, and meals for visits from official
Analysis Of Differences The Quality Randang Eel With The Handling Technique Grilled And Fried Eel
Get PDFThe study aimed to analyze the differences in the quality of rendang eel with the technique of handling grilled and fried eels. The type of research conducted is quantitative research with experiment methods, namely conducting direct experiments on the manufacture of eel rendang with different handling techniques. The study used a completely randomized design (CRD) with 3 replications. The data used is primary data obtained directly from 3 expert panelists who provide answers to a questionnaire (organoleptic test format) about the quality of eel randang with different handling techniques. The data obtained are tabulated into tabular form and analyzed to see the difference between the two treatments with (t test). If the data analysis shows tcount ttable then Ha is accepted and if tcount ttable then H0 is accepted. Based on the results of data analysis of eel rendang using grilled and fried eel handling techniques, the results of data analysis showed that there was no significant difference between X1 and X2 treatments on the quality of eel rendang which stated that H0 was accepted. Overall, with the average tabulation of data, the best results from the two variables are in the fried eel handling technique (X2). For further research, it is recommended to use the technique of handling rendang eel by frying because the value of color, aroma and taste quality is superior to the technique of handling burnt eel (X1)
Quality Analysis Of Tomato Dodol Produced From Rice Flour Substitution
Get PDFDodol is a fairly popular traditional food that has been known since ancient times. Dodol is generally made from flour and fruit. Tomato dodol is one of the innovations of dodol made from fruit. This study aims to analyze the quality of tomato dodol substituted with rice flour with the ratio of glutinous rice flour and rice flour as much as 3:1, 1:1, and 1:3 in organoleptic tests on the shape, color, aroma, texture, and taste of tomato dodol. This type of research is a pure experiment using a completely randomized design (CRD) method, with three treatments and three repetitions. The data collection technique was carried out by giving questionnaires to 5 expert panelists who were lecturers of Family Welfare Science with the concentration of UNP Cuisine with primary data types. The data were analyzed using ANOVA, if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the texture of the tomato dodol. The results of the quality test of tomato dodol with the best substitution of rice flour were in the third treatment (X2) with a ratio of 1:1 glutinous rice flour and rice flour
The Impact Of Using Binahong Leaves Extract On Flour Based Cendol
Get PDFThis research is motivated by the lack of utilization of Binahng leaves in the field of food processing. Binahong leaves are creeping plants that easily live in lowlands and highlands and still grow wild and there is no further use and cultivation by the community. Biinahong leaves have many benefits in the health sector such as normalizing blood circulation, preventing stroke, gout, ulcers, ambient, and so on. The development of binahong leaves in cendol production is expected to be able to provide delicious and healthy cendol qualities for the community. This study aims to analyze the effect of 0%, 25%, 50%, 75% and 100% substitution leaves binohong on the quality of shape, color, aroma, texture, and taste of cendol. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of cendol skin using primary data sourced from 5 expert panelists by proposing an organoleptic test format. Analysis of data with ANOVA, if Fcount> Ftable then proceed with the Duncan test. The results showed that there was a significant effect of binahong leaf substitution on the quality of color, aroma, and texture of cendol because Fcount> Ftable, and there was an insignificant effect of binahong leaf substitution on the quality of cendol flavor because Fcount <Ftable. The best results are found in the substitution of 25% and 100% for the cendol color, 50% for the cendol aroma, and 50%, 75%, and 100% for the cendol texture.
Competency Relevance Of Graduates Of Family Education Study Program Concentration Of Tata boga With The Needs Of Work World
Get PDFThis study aims to describe the Competency Relevance of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary and the needs of World Work as a whole and based on three research indicators, namely: knowledge, skills and attitudes. This type of research is a quantitative study with a descriptive approach. The population of this study were 64 alumni of the Family Welfare Education Study Program, the concentration of Cullinary, with a sample of 64 people who were taken based on the total sampling technique. Sources of data are alumni of the Cullinary Concentration Family Welfare Education Study Program in the year 2012, 2013 and 2014. The research data collection technique was carried out using a questionnaire designed based on a Likert scale that has been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis and using the method of classifying the data based on the ideal score. The results of this study illustrate the Relevance of the Competence of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary as a whole who fall into the medium category. Based on the results of the study, it can be concluded that the competence of graduates of the Family Welfare Education Study Program with the concentration of tataboga is quite relevant to the competencies needed in the world of work.
The Effect Of Breadfruit Flour Substitution On The Quality Of Bengkulu Bay Tat Cake
Get PDFBay tat cake is a cake which means two syllables bay comes from the Bengkulu language which means parent, while tat means tart. This cake has a meaning as a typical Bengkulu tart. The main ingredient in making bay tat cake is wheat flour which is still imported. Imports of wheat flour can be reduced by developing products from local flour, such as breadfruit flour. Breadfruit flour is gluten-free flour produced from breadfruit and cultivated naturally, and contains high calcium and fiber so it can replace wheat flour”. This study discusses the effect of substitution of quality (shape, color, aroma, texture and taste) of bay tat cake with breadfruit flour as much as 25%, 50% and 75%. This type of research is purely experimental with a completely randomized design method (CRD) with three treatments and three treatments. The data used is primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of breadfruit flour bay tat cake. 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 no significant effect on the quality of the shape, color, texture and taste of breadfruit flour bay tat cake. but there is a significant effect on the quality of the aroma of the bread tat bay tat cake. The results of the quality test of the best bay tat breadfruit flour cake are on the quality of the neat square shape X0, the quality of the surface shape X2, the quality of the yellow-brown color X1, the quality of the fragrant aroma X0, the quality of the solid texture X2 and the quality of the taste X0.