Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Standardization Of The Recipe For Randang Belut In Nagari Koto Tangah Simalanggang Payakumbuh City
Get PDFThe quality of the eel rendang found is still varied, this is due to the absence of a standard eel rendang recipe.The purpose of this study was to obtain the most delicious and preferred eel rendang recipe.The community is expected to be able to process eel rendang by getting the same results and taste.This type of research is a mixed method,which is a combination of qualitative and quantitative research.Qualitative data sources were obtained from 10 informants who were experts in making eel randang. Sources of quantitative data were obtained from 10 panelists who were experts on randang eel from the local community and 5 limited panelists from UNP Food and Beverage lecturers.Qualitative data collection techniques are observation,interviews, documentation andquantitative data collection techniques are organoleptic test questionnaire format.The qualitative data analysis technique uses three lines,namely:data reduction,data presentation,drawing conclusions and quantitative data analysis techniques using the formula(Mx =∑X/N).The organoleptic test of the standard recipe for randang eel is the form of randang eel(5 cm long enough),the color of the eel(blackish brown), the aroma(fragrant),the texture of the eel randang(dry enough oily),the texture of the eel randang(quite tough),the taste randang eel(seep),and taste(savory).
Inventory of Meat Randang Recipes In The City of Solok.
No full textRandang is food originating from Minangkabau, which is made from beef using spices and coconut milk. Inventory is an activity of recording or collecting data on the type of activity, the results to be achieved as well as about culture and so on. A recipe is an indication in which there is an explanation starting from what we are going to make and what are the ingredients and the amount to the processing that can make it easier for someone to do it. Until now, there has been no written recipe such as books, magazines and others explaining the ingredients, seasonings, processing equipment, and processing of beef randang in Solok City. The first objective of this research is to record the number of beef randang recipes in Solok City including Lubuk Sikarah and Tanjung Harapan Districts, and the second objective is to describe the ingredients and spices used to process meat randang. This study used data reduction methods, data presentation, cinclusion drawing / verification and conducting direct interviews with bundo kanduang, people who are experts in making meat randang The kelurahan has 39 different recipes for randang meat. The ingredients used are meat and coconut milk, the spices used consist of wet and dry spices and leaves. The equipment used to process meat randang is stale sanduak, stove and stale cauldron. Processing process There are 2 meat randang in Solok City, the first is that all the spices are cooked with coconut milk until the oil appears, then the meat is added. Both all the spices are sautéed and after stir-frying, add the coconut milk and then cook it until the oil rises and then the meat is added. The end result of the processing of randang is that the meat is black and oily.
Sekar Ayu Boga's Business Strategy To Increasing Competitive Advantage In Covid-19 Pandemic
Get PDFSekar Ayu Boga is a business owned by the Study Program of Culinary Education at the Department of home economics which was founded in 2003. This business, starting in 2018, received grants from the Campus Intellectual Product Business Development Program (PPUPIK). Sekar Ayu Boga is currently experiencing business difficulties due to the COVID 19 pandemic. This article aims to identify Sekar Ayu Boga's efforts and discuss the solutions in dealing with the Covid 19 Pandemic. The results of the situation analysis are used to determine alternative strategies to maintain business, including increasing product quality without preservatives to increase consumer loyalty, create new products that are more relevant to the conditions of the Covid 19 pandemic era and carry out online promotions by making the sekaraayuboga.com website that hopefully as a medium to expand consumer reach. These three strategies are a combination chosen to strengthen business strategies so as to increase the competitive advantage of Sekar Ayu Boga Unnes
Pengolahan Dan Penyajian Makanan Negara India
Get PDF Negara india merupakan Negara yg berkembang dan memiliki jumlah penduduk yang sangat melimpah masakan dari berbagai kawasan di anak benua asia termasuk Ciri khas masakan India adalah penggunaan berbagai khas rempah-rempah dan sayur-sayuran yang tumbuh di India, dan beraneka ragam hidangan vegetarian Masakan India juga mencerminkan keanekaragaman agama dan kebudayaan india berperan besar dalam perkembangan seni kuliner India Walaupun demikian, interaksi antar budaya dengan kawasan yang bertetangga seperti timur tengah asia tengah, dan laut tengah menjadikan masakan India sebagai percampuran unik dari berbagai masakan Asia
Pengolahan Dan Penyajian Makanan Negara Thailand
No full textThailand merupakan salah satu negara oriental, makanan thailand adalah makanan yang paling unik di asia tenggara, Selama perjalanan sejarah, banyak pengaruh asing yang menambahkan beberapa bahan lain ke dalam masakan Thailand untuk menciptakan rasa makanan yang unik. Antara abad ke-6 dan ke-13 para pemukim di Thailand berasal dari lembah-lembah di daerah pegunungan yang terletak di barat daya Cina. Lokasi ini sekarang disebut Yunnan. Orang-orang dari daerah ini sekarang dikenal sebagai Laos dan tinggal di wilayah utara Thailand, Vietnam, dan Myanmar.Perdagangan luar negeri juga sangat berpengaruh dalam rasa masakan Thailand seperti Portugis, yang membawa banyak rasa manis dan cabai merah.Salah satu khas masakan Thailand adalah penggunaan sayuran segar dan rempah-rempah serta saus ikan yang digunakan dalam setiap hidangan. Sebelumnya, Thailand disebut Siam yang merupakan tempat perdagangan timur-barat dan bagian dari berbagai rute pengiriman. Ini berarti banyak masakan, budaya, dan agama yang dipengaruhi oleh unsur-unsur Arab dan Persia
Hubungan Motivasi Belajar Dengan Hasil Belajar Mata Pelajaran Tata Hidang Kelas XI Di SMK Negeri 3 Solok
Get PDFThis research is motivated by the low student learning outcomes in the Subjects in Class XII Catering Services. This study aims to 1) Describe the learning motivation of class XI students in state Vocational High School 3 Solok, 2) Describe the learning outcomes of class XI students in State Vocational High School 3 Solok, 3) Describe the relationship of motivation with student learning outcomes in Subjects in State Vocational School 3 Solok. This type of research is quantitativedescriptivewithacorrelationalapproach.Thepopulationinthisstudywereallstudents of catering services, namely class XII catering services at SMK Negeri 3 Solok, amounting to 60 people with a sample of 60 people using total sampling techniques. The instrument used in this studywasaquestionnaireusingalikerscalethathadtesteditsvalidityandreliability.Thenthedata is analyzed through analysis of descriptions and correlations using formulas and calculated manually and SPSS. The results showed that overall student motivation was in the moderate category.Thereisastrongandsignificantpositiverelationshipbetweenmotivationandlearning outcomesintheSubjectsofClassXIICateringServicesatSMK Negeri3Solo
The Effect Of Tempe Flour Substituion On Nastar Quality
Get PDFThe background of this research is no raw material from tempe flour used in nastar. Tempe has short lifespan, so it breaks down fast (rooten). In order to prevent traders from losing, tempe can be processed into tempe flour so that its economic value increases and reduces dependence on wheat flour. Tempe flour is the result of grinding dried tempe. The tempe flour will be used as the addition in making nastar so that the langu taste will be decrease. The purpose of this study was to determine the effect of substitution of tempe flour as much as 0%, 15%, 30% and 45% on the quality of shape, color, aroma, texture and taste on the nastar produced. This type of research is an experiment using a completely randomized design method. The type of data used is primary data obtained directly from 30 semi-trained panelists by filling out the organoleptic test format. Data will be analyzed by using ANAVA. If there is a significant effect, it will be followed by Duncan's test. The results showed that there was an effect of tempe flour substitution on the quality of the color and the aroma. Meanwhile, there is no real effect on the quality of shapes, textures and flavors. The best research results are on the use of tempe flour as much as 15% (X1) on the quality of shape, color, aroma and taste of nastar.
Stndarization Of The Recipe For Beef Randang As Traditional Food In Nagari Pakan Rabaa
No full textThis research was conducted to obtain a good and correct standard of meat randang recipe. The method used is a combination method, namely a combination of qualitative and quantitative research. Using two sources, namely: qualitative data sources were obtained from people who were smart or knew they would be involved, while quantitative data were obtained from 5 expert panelists. The qualitative data collection technique uses three techniques, namely: data reduction, data presentation and conclusions, while the quantitative data collection technique uses the organoleptic test with the formula (Mx = (x / N). Based on the research conducted, the meat randang recipe, processing, used, the tools used and the expected quality of the meat randang. The recipe obtained is then converted and organoleptic tests are carried out to obtain the quality of the meat randang including: (shape, color, aroma, texture and taste)
Quality Of Meat Rendang With Different Heating Tools
Get PDFMeat rendang is a traditional Minangkabau food. From generation to generation, the Minangkabau people from ancient times until now have used a heating device or traditional stove called a stove to make beef rendang. But along with the times, many types of modern stoves have emerged that are used to make beef rendang, one of which is a gas stove. Meat rendang is made by stirring continuously until it is dry. The heat produced by the stove and gas stove will have different temperature levels, this will affect the quality of the meat rendang produced. Based on the belief of the Minangkabau people that making rendang, it is better to use a wood-fired stove to get good results. This study aims to compare the quality of beef rendang using a stove and gas stove. This type of research is an experiment with organoleptic test. The study was conducted in 3 repetitions with 5 limited panelists. The data obtained were analyzed using the T test (t test). The results showed that the average value of the quality of the two beef rendang is almost the same. The average values for the quality of beef rendang using a stove and gas stove are forms, namely 3.00 and 2.93; the color of the inner flesh, namely 3.20 and 3.13; bran colors, namely 3.33 and 3.27; aroma, namely 3.80 and 3.47; meat texture, namely 3.07 and 2.93; bran texture, namely 3.13 and 2.93; and bran flavors, namely 3.87 and 3.60; and the taste of the meat, namely 3.40 and 3.20. Based on the results of the T test, it is stated that there is no significant difference between beef rendang using a stove and gas stove for each quality tested
Standarization Of Randang Meat Recipe As Traditional Food In Nagari Tabek Panjang Agam Regency
No full textThe purpose of this study was to standardize the recipe for beef randang in Nagari Tabek Panjang, Baso District, Agam Regency. This type of research uses a combination of qualitative research which includes ingredients, spices, tools and processing methods, and quantitative research, namely analyzing the quality of meat randang in terms of color, shape, aroma, texture and taste. This research was motivated by the use of different measures of ingredients, spices, and cooking techniques so that the quality of the meat randang was inconsistent. The source of qualitative data was obtained from 13 panelists who know and are experts about randang. Then the recipe for meat randang is obtained which includes the main ingredients, spices, tools, and processing techniques. While the source of quantitative data was obtained from 9 trained panelists who were experts in making randang. The standardization of the meat randang recipe was carried out by means of organoleptic testing on the quality and the results obtained included dark brown in randang color, neat square shape, fragrant aroma, soft meat texture, oily dry bran and savory taste.