Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance
Get PDFThis study aims to determine the Influence Of Red Bean Flour Subtitution (Phaseolus vulgaris L.) On The Chocolate Biscuits On Customer’s Acceptance, which imcludes aspect of colour, aroma, taste and texture. This research was conducted from January 2020 to March 2020 in Labotarorium Pastry and Bakery, State University of Jakarta. The research began with the manufacture of a standard formula of chocolate biscuits, then then made red bean flour. Dried red beans soaked for 24 hours until fluffy, peeled, dried and mashed. The research continued by substituting red bean flour into chocolate biscuit dough with percentages of 50%, 60% and 70%. Then this chocolate biscuit was tested with organoleptic test to 3 expert panelists (Lecturer of Food Quality Education) and consumer acceptability test to 25 rather trained penlis (Students of The Food Quality Education Study Program of Universitas Negeri Jakarta) which includes aspects of the color, taste, aroma, and texture of the chocolate biscuits The results of the analysis using the Friedman test with = 0.05 showed that the substitution of red bean flour in the manufacture of chocolate biscuits with a different percentage had no effect on consumer acceptance in terms of color, aroma, taste and texture. Based on all aspects tested, the percentage of 70% is the recommended percentage. This accpeteble to the community and to optimize the use of red bean flour in chocolate biscuit products as a functional food. According to the results of validation tests conducted on 3 expert pnelists, 70% red bean flour subtituted chocolate biscuits had a brownish maroon cocor, no red bean aroma, red bean taste and cruchy texture
Physical And Organoleptic Characteristics Of Semprong Cookies Substitution Of Dahlia Tuber Flours (Dahlia Pinnata)
Get PDFThis study aims to determine the physical characteristics (thickness, water absorption, and drying loss) and organoleptic characteristics (color, aroma, texture, taste, and overall) of semprong cake substituted with dahlia flower tuber flour. The semprong cake in this study has a filling, namely chocolate jam which is given the addition of 15% dahlia flower tuber flour. This study used a completely randomized design (CRD) for physical quality consisting of 4 types of treatment and 3 replications, namely P0 (100%), P1 (90%: 10%), P2 (85%: 15%), P3 (80 %: 20%). To produce 12 treatment units. The data were analyzed using Analysis of Variant One Way (ANOVA) with a significance level of 95%. For organoleptic quality, the Quantitative Descriptive Analysis (QDA) test was used with a 15 cm long line scale. The results of the data are analyzed and then transformed into a spider web graph. Substitution of dahlia flower tuber showed a significant difference in the aspects of thickness, water absorption, and drying loss. Meanwhile, the organoleptic quality has a significant effect on the aspects of color, aroma, and taste. However, in the overall aspect, the panelists prefer P2 (15%), so it can be concluded that the P1, P2, and P3 semprong cake products have the same physical quality as the untreated semprong cakes and P2 is preferred by the panelists in organoleptic quality assessment
Standardization Recipes of Meat Rendang With Additional Potatoes in Batipuh, Tanah Datar District
Get PDFThis research aims to obtain standard recipe for beef rendang with addition potatoes. The type of research used in this research is a mixed method of qualitative and quantitative research.The research was carried out in Batipuh, tanah datar district in october 2o2o. The data sources obtained qualitative research were experts analyzing rendang, the data source for quantitative research obtained from organoIeptic test. Qualitative data collection includes observation, interviews, documentation. Quantitative data collection techniques used organoIeptic test questionnaire.Qualitative data analysis use 3 activity elements:data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula(Mx=Σx/N). Qualitative data validity testing participation extension, diligent observation, and tringuIation. Based on the research results, the recipe for beef rendang with addition potatoes includes number of ingredients used, the method of manufacture,and quality of beef rendang with addition of potatoes. From recipe obtained, organoIeptic test will carried out on quality to obtain quality results the Meat Rendang with Added Potatoes that have been converted. Standardization of the Recipe for Meat Rendang with Additional Potatoes, organoIeptic test was carried out to obtain the quality the Meat Rendang with Addition Potatoes, including the shape of the meat(square), color(blackish brown), aroma(fragrant), texture(soft), taste(savory) and potato(absorbed spices)
The Relationship Between Atititudes In The Lecture Process And Student Learning Outcomes In The Pastry And Art Subjects S1 Culinary Arts UNP
Get PDFThis study aims to describe attitudes, describe learning outcomes and analyze the relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 sessionA and sessionB. This type of research is descriptive correlational. The population and sources of research data are students who have completed the PastryAndArt S1 CulinaryArtUNP41 students of session A and session B were taken based on the saturated sampling technique. The data collection technique was made with a Likert scale and distributed research questionnaires through google forms which have been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis, ideal data categorization methods, data analysis requirements test, correlation coefficient analysis and correlation coefficient significance analysis. The results of the overall attitude research of 41 respondents are known to be 1person(3%) in very high category, 28people (68%) in high category, 12people(29%) in moderate category, student learning outcomes of PastryAndArt S1 Culinary ArtUNP 2016 from 41 respondents in session A and session B as a whole very good category. SessionA(21 people) and sessionB(20 people) were 9people(42%) and 7people (35%); and the results of the study indicate that there is no significant relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 course with a significant correlation coefficient value of 0.370> 0.05 so Ha is rejected and Ho is accepted.
The Effect Was Purple Sweet Potato Flour On The Quality Of Dried Sus
Get PDFThis research was motivated by the lack of utilization of local food ingredients such as purple sweet potato flour in processed food; one of them was dried sus. The purple sweet potato flour was used to reduce the dependence on wheat and as an effort to increase food endurance. This study aimed to analyze the effect of purple sweet potato flour substitution as much as 10%, 20%, and 30% on the dried sus quality which included external quality (volume, shape, color) and internal quality (aroma, texture, taste). This type of research was a pure experiment with a completely randomized design method. The data used was primary data obtained through an organoleptic test by 5 expert panelists. The data analysis of this study used ANOVA test.If Fcount > Ftable, so that it will be continued with Duncan's Test. The result showed that there was no influenceon external quality (volume and shape). While on the external quality of color there was a significant effect, so that is was continued the Duncan Test. On the internal quality (aroma and taste of purple sweet potato) showed a significant effect, so that it wascontinued the Duncan Test. Internal quality research result (texture and savory taste)showed there was no significant effect
Relationship Of Industrial Practice Results With Students 'Work Interest In Smk Negeri 3 Solok City
Get PDFThis study aims to describe work interest, the relationship between the results of industrial work practices with student work interests, and the results of industrial work practices. This type of research is descriptive quantitative correlational. The students of SMK Negeri 3 Solok City who became the population of this study used a sample of 59 people taken by proportional random sampling technique. Students who have had industrial work practices become the source of data in this research. The distribution of survey questionnaires is a collection of data using a Likert scale that has been tested for validity and reliability. In this study, the method of descriptive analysis and data categorization was carried out based on the ideal score of data analysis techniques. In addition, the data analysis requirements test, correlation coefficient analysis, and correlation significance coefficient analysis were carried out. The results of this study are the overall industrial work practices are in the right category, general interest in work is in the very high category, and there is a positive and significant relationship between the two. This study concludes that the results of industrial work practices affect student work interest
Influence Of Water Spraying In The Cooking Process Of Baked Churros On Customer’s Acceptance
Get PDFThis study aims to examine the influence of water spraying in the cooking process of baked churros on customer’s acceptance , which includes aspects of color, aroma, taste, pores and texture. The study was conducted from January 2020 to March 2020 at the Culinary Analysis and Engineering Laboratory, Faculty of Engineering, Jakarta State University. In this analysis, extra treatment was provided to baked churros in the form of spraying water prior to the baking process. This study used an organoleptic test which was tested on 3 expert panelists (Culinary Education Lecturers) and 30 untrained panelists. The hedonic test results showed that by spraying water with P2, the highest average customer’s acceptance of baked churros seen from the aspects of color, aroma, taste, pores and inner texture was vulnerable to like. The Friedman test with a significant level of α = 0.05 was used in the results of the study. The Friedman test results showed that the treatment did not affect the aspects of color, aroma, taste, inner texture and outer texture, but that it had an effect on the pore aspects. Tuckey's test results showed that in the cooking of baked churros, spraying P2 water was most favored by consumers. Based on these findings, the production of baked churros by spraying water with P2 can be recommended as a result of the best water spraying baked churros.
The Interest Of Family Welfare Science Department In Participating The Entrepreneurship Student Program In Universitas Negeri Padang
No full textThe background of this research is the lower of student in participating the entrepreneurship student program in the Universitas Negeri Padang. The purpose of the research to describe of IKK department with family welfare education (first level cullinary system concentration) and cullynary academy study program interests. This type of the research is a Quantitatif descriptif. The population in the research is about 278 students with a sample of 74 people is taken based on proportional random sampling technique. Research data collection tecnique uses a quitionnnare design based on a likert scale that has been tested for validity and realibility. The data analysis technique will beusing microsoft office excel 2007 program and spss 17.0. The results of the analysisof the research data show that students interest in the program is at avarage level.
Inventory Of Meat Raw Recipes With Additional Materials In The City Of Padang Panjang
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 Padang Panjang. Based on the main background of beef from Padang Panjang, 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 Padang Panjang were collected including different ingredients, spices, tools and processing processes.
Analysis of the Kastengel Quality Produced From the White Sweet Potato Flour
Get PDFKastengel is a cookie from the Netherlands that is crunchy, contains cheese, these cookies are in the form of blocks with a size of 4x1x1 cm, golden yellow, and fragrant. Kastengel is made from the main ingredient in the form of wheat flour which is still imported. The development of products from local flour, such as white sweet potato flour can reduce imports of wheat flour. The nutritional content of white sweet potato is not inferior to wheat and is widely grown in West Sumatra. This study discusses the analysis of the quality (shape, color, aroma, texture, and taste) of white sweet potato flour kastengel as much as 15%, 30%, and 45%. A true experiment is this type of research with completely randomized design (CRD) method, three replications, and three treatments. Data were obtained directly from 5 panelists who answered a questionnaire (sensory test format) about the quality of white sweet potato flour kastengel which was referred to as primary data. Then tabulate the data obtained in tabular form and perform analysis of variance (ANOVA). If the analysis of variance shows Fcount>Ftable, proceed to Duncan's test. The results showed that the color (golden yellow) and texture (crispy) of white sweet potato flour had a significant effect on the quality of kastengel. The result of the best quality of white sweet potato flour kastengel was the substitution of 30% white sweet potato flour in the treatment (X2)