Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Standardization Of Egg Randang Recipes In Nagari Mungka, Payakumbuh City
Get PDFThe purpose of this study is to standardize the recipe for egg randang in Nagari Mungka,Payakumbuh City which includes the use of ingredients, spices, tools, processing techniques and analyzing quality in terms of shape,color,smell,texture and taste. This research is motivated by differences in the use of basic spices,processing techniques and the dosage of ingredients in the processing of egg randang so that the resulting quality is different. This type of research is a mixed method (combination of qualitative and quantitative research). Sources of qualitative data obtained from 10 people who are expert in making randang eggs and sources of quantitative data obtained from 10 trained panelists of community who know about egg randang and the 5 panelists limited culinary art of Padang State University. Based on the research results, it is find that the standard recipe for egg randang includes the main ingredients,spices,tools,processing techniques and quality. The organoleptic test of the standard recipe for egg randang resulted is shape of egg randang (quite parallelogram), color of egg randang dadak (blackish brown),color of egg randang (brownish yellow),smell (fragrant randang),texture of egg randang dadak (quite dry),texture of egg randang (quite crisp and quite brittle),and (savory) taste. Keyword: Standardization,Egg Randang,Mungk
Inventory of Meat Rendang Recipes in Nagari Lubuk Gadang, Sangir District, South Solok Regency
Get PDF This study aims to inventory the recipe for beef rendang, identify the ingredients used for making beef rendang, identify the equipment used and explain the process of making beef rendang in Lubuk Gadang village. The type of research used is descriptive research with a qualitative approach method. Data collection techniques by conducting observations, interviews and documentation in the field. After collecting data, the authors got specific research findings, these findings are in accordance with the research objectives, the first is about the ingredients for making beef rendang in the form of: meat, coconut milk, ground chilies, shallots, garlic, coriander, ginger, galangal, cumin, cloves. , cinnamon, mardamunggu, candlenut, palm sugar, turmeric, deaf, turmeric leaves, lime leaves, bay leaves, lemongrass, kandis acid, salt, Mambu and lime. The second finding is in the form of tools used in processing, namely: iron cauldron, iron furnace, stone furnace, iron spoon, millstone. Next about the processing process that starts from the preparation of materials until ready to be served
Effect Of Substitution Of Black Glutinous Rice Flour On The Quality Of Baked Brownies
Get PDFThe background of this research is the high value of wheat imports and increasing the use of local food ingredients, namely black glutinous rice flour in food processing. This study aims to analyze the effect of substitution of 30%, 40% and 50% black glutinous rice flour on the quality of baked brownies which include shape, color, aroma, texture and taste. The type of research is a true experiment with three repetitions carried out in July 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of data is primary data sourced from 3 expert panelists by answering the organoleptic test format. The data were analyzed by ANOVA statistical analysis, if Fcount > Ftable, it was continued with Duncan's test. The results showed that there was no effect of substitution of black glutinous rice flour on the quality (shape, color, chocolate aroma, texture, sweetness and chocolate taste) of baked brownies, meanwhile there was an effect of substitution of black glutinous rice flour on the quality (aroma of glutinous rice flour). black and black glutinous rice flour flavor) baked brownies. The best results based on the organoleptic test were found in X0 and X2 with 40% black glutinous rice flour substitution
The Effect Of The Use Of Brown Rice Flour (Oryza Nivara) In The Making Of Almond Crispy On Physical Properties And Consumer Acceptance)
Get PDFThis study was intended to determine the that the use of brown rice flour on the physical qualities perceived by consumers. This research begins with the manufacture of brown rice flour, where brown rice is soaked in water, then dried, then milled. The brown rice flour used was 70% (P1), 80% (P2) 90% (P3). In terms of dough diameter, thickness assessment of physical properties by measuring weight, assessment of consumer intake was examined organoleptically by 3 experts (general education teacher) 25 medium training specialists (culinary students). Based on the results of the Anova test, the use of brown rice flour did not affect the physical qualitiess of smooth almonds. Friedman test results show that the use of brown rice flour has a significant effect on color, but has no effect on aroma, taste, texture, horsepower. The test result = 0.05 indicates that P2 is the most recommended color product because it has the highest value. Products with P2 processing are recommended as the best almonds in terms of physical acceptability by consumers
Relationship Of Experience Of Industrial Field Practices With Work Readiness Of Graduates Of Family Welfare Education Study Program
Get PDFThis research basically wants to find answers to problems regarding the relationship of information to the world of work, student competencies and job readiness. This study aims to determine whether there is a significant relationship between experience in industrial practice and job readiness for graduates of the Family Welfare Education Study Program.This type of research is quantitative research with a correlation approach. The population of this study were students who graduated from the Family Welfare Education Study Program in 2015 totaling 106 students consisting of 68 students who graduated from Catering and 38 students who graduated from Fashion Design. The sampling technique used the Proportional Random Sampling method with a total of 51 students consisting of 33 students who graduated from Catering and 18 students who graduated from Fashion Design. The data collection technique uses a questionnaire (questionnaire) that has been tested for validity and reliability. To find out the relationship between Industrial Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program using the Product Moment Correlation technique.The results of the study conclude that there is a positive and significant relationship between Industrial Field Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program with a positive correlation coefficient of 0.457 and significant 0.001 < 0.05, then Ha is accepted.
Inventory Of Seafood Based Randang Recipes In Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan
Get PDFThis research was motivated because there was no research on seafood-based randang in Ranah Pesisir District, Pesisir Selatan Regency. There is a need for research to record village assets and because there is no book explaining the kinds of randang recipes and the processing of randang in Ranah Pesisir sub-district. The purpose of this study was to make an inventory of the kinds of randang recipes that included ingredients and spices, equipment and processing processes in Ranah Pesisir District. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is data reduction, data presentation, conclusion and verification. The results of this study indicate that there are 6 kinds of randang made from seafood, namely fish randang, shrimp randang, lokan randang, crab randang, dry teri randang, squid randang. The ingredients for making seafood-based randang consist of fish, shrimp, lokan, crab, dried anchovies, squid. Supporting materials consist of fern leaves, Tapak Leman leaves, green beans, cassava leaves, coconut milk. The ingredients for making randang made from seafood consist of ground chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, tamarind, salt, sugar, and spices which are used to make seafood-based randang, including coriander. Randang processing equipment made from seafood, namely stale Sanduak, stale cauldron, and stove. Randang processing is done traditionally using a stove and firewood until it is dry and blackish in color.
Inventory Of Meat Randang Recipes In Batipuh Kabupaten Tanah Datar
Get PDFThe purpose of this study was to make an inventory of the various types of beef randang recipes which include ingredients, spices, equipment and processing processes in Batipuh Tanah Datar Regency. This research is motivated by the absence of data explaining the various kinds of meat randang recipes in Batipuh, Tanah Datar Regency and as a first step in maintaining the national culture in promoting local traditional food as a tourist destination. This type of research is qualitative. Data collection techniques by means of observation, interviews, and documentation. Data analysis used in the field is reduction, display, conclusion and verification. The results of this study were 9 recipes of beef randang in Batipuh Tanah Datar, to be precise in Nagari Baripuh Ateh, Nagari Gunung Rajo, and Nagari Tanjung Barulak. Generally, the main ingredients used are beef and coconut milk from old coconut using wet spices, namely onions, garlic, ground chilies, ginger, galangal, lemongrass stalks, and dry spices, namely coriander, cloves, and nutmeg. And the leaves are lime leaves, turmeric leaves, and bay leaves. The tools used are plastic com, filter, cutting board, millstone and blender, stale skillet, sanduak and stove, samba plate, cambuang and pan. The processing of different spices with stove fuel and firewood.
Analysis Of The Quality Of Tilapia Meatballs Produced From The Addition Of Seaweed As A Thickener
Get PDFEucheuma cottonii type seaweed is a rubber material because it has the ability to form a gel, so it can be used as an alternative to thickening agents in the manufacture of fish balls because it is easier to obtain and more efficient. This study aimed to analyze the quality of tilapia meatballs with the addition of 0%, 30%, 40% and 50% of seaweed for organoleptic tests on shape, color, aroma, texture and taste. This type of research is a quantitative study with a pure experimental method using a completely randomized design (CRD) method with three repetitions. This research was conducted in August-September 2021 at the IKK, FPP, UNP Catering Workshop. The type of data is primary data which is sourced from 4 limited panelists who are lecturers of Family Welfare Science concentration UNP Catering by filling out the organoleptic test format on the sample. Data were analyzed using Analysis of Variance (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 (spongy). The highest overall achievement score is the round shape with a diameter of 2cm, which is 3.17 (0% and 30%), the uniformity shape is 3.17 (40% and 50%), the white color is 3.25 (30%), and has a distinctive aroma. tilapia is 3.25 (30%), chewy texture is 3.67 (50%), savory taste is 3.33 (0% and 30%).
Standardization Of Rendang Meat Recipes In Nagari Tiku Utara, Tanjung Mutiara District, Agam Regency
Get PDFThe purpose of this study was to produce the best standardization of the recipe for rendang daging in Tanjung Mutiara Regency , Agam Regency to determine the ingredients and spices used, plating, processing techniques and 4 analysis of quality indicators which are expected to cover color, aroma, texture and taste. The background of the research is that there are spices used, processing techniques. Different processing techniques produce different quality indicators. This type of research is a mixed method. Sources of qualitative research data were obtained from 10 community experts in processing Rendang Daging and quantitative data sources were obtained from the community of 10 trained panelists who were experts in making Rendang Daging and 5 limited panelists from UNP Catering lecturers. Qualitative data collection techniques include observation, interviews, documentation while quantitative data collection techniques include the organoleptic test questionnaire format. Based on the results of the organoleptic test, it was found that the color quality indicators of chestnut rendang daging (brownish black), daging aroma (fragrant spices), aroma (distinctive fragrant randang daging), daging texture (galiona erosa) (soft), the texture of the chestnut Rendang Daging (quite dry), the texture of the randang daging (quite crisp and quite brittle), the taste, the taste of the chest Rendang Daging (tasty)
The Effect Of Subtitution Of Potato Starch On The Pie Crust
Get PDFThis research was motivated by the high production of potatoes in West Sumatra which caused the utilization of potatoes to be less than optimal. Potatoes have a high moisture content so that if they are not properly utilized, they will spoil quickly, efforts can be made to extend the shelf life of potatoes by processing potatoes into starch. Potato flour has excellent nutritional value because it contains high starch (starch) resistance so that it can be processed into pie crusts. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture, and taste of the pie crust. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of the pie crust using primary data sourced from 3 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 no significant effect of potato starch substitution on the quality of the pie crust (jagged round shape, uniform shape, neat shape, color, crunchy texture, and brittle texture) because Fcount Ftable. The best results were found in X1 with 15% substitution of potato starch.