Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Organoleptic Test Of Whole Wheat Flour For Quality Wingko Babat
No full textThis research was motivated by the absence of research on the effect of whole wheat flour substitution on the quality of wingko tripe. This research analyzes the impact of entire wheat flour substitution of 20%, 35%, and 50% on the quality of shape, color, aroma, texture, and taste of wingko tripe. This type of research is experimental, namely conducting a direct experiment on the effect of whole wheat flour substitution on the quality of wingko tripe, and was repeated three (3) times. The data type is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The analysis technique used is binominal data analysis which looks at whether there is a significant difference between the treatments and then uses analysis of variance (ANOVA) to analyze the organoleptic test data. The results of the analysis of variance show sig <0.05, which means that HO is rejected and HA is accepted, so there is a significant effect, therefore the Duncan test will be continued. The substitution of whole wheat flour affects the quality of taste (wheat) and the results of the wingko tripe quality test for the best whole wheat flour are found in treatment X3 with a 50% substitution of whole wheat flour
Effect Of Pumpkin On The Sensory Quality Of Rice Noodles
Full text linkPumpkin (Cucurbita moschata) is a locally abundant commodity, yet its utilization remains limited to traditional dishes. Its high content of β-carotene, dietary fiber, and vitamins A and C makes pumpkin a potential functional food ingredient. To increase its added value and consumption, pumpkin was processed into puree and used to replace water in making rice flour noodles. Noodles were selected because of their popularity across Indonesia, while rice flour is naturally gluten-free and therefore safe for people with celiac disease. This study employed a true experimental design using a Completely Randomized Design (CRD) consisting of four treatments (0 mL, 160 mL, 180 mL and 200 mL pumpkin purée) with three replications. Sensory evaluation was conducted by 30 untrained panelists who were students of the Family Welfare Education Study Program, Universitas Negeri Padang. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test if F > F. Results showed that the addition of pumpkin purée had a significant effect on noodle colour (bright yellow) and aroma (distinct pumpkin odour), but no significant effect on texture (chewiness) or taste (savouriness). The overall best treatment, based on the highest total hedonic acceptance score, was the noodle prepared with 200 mL (X₃) of pumpkin purée
The Effect of Industry Field Practice on the Work Readiness of Culinary Arts Students at Padang State University
Full text linkThis study aims to determine the effect of industrial field practice on the job readiness of undergraduate students in the Family Welfare Education (Home Economics) Culinary Arts Program at Universitas Negeri Padang (UNP). The research employed a quantitative approach with a correlational method. The study was conducted at Universitas Negeri Padang, specifically involving students from the Family Welfare Education (PKK) program with a concentration in Culinary Arts. The population consisted of 189 students from the 2020–2022 cohorts, with a sample of 65 students selected using purposive sampling. The variables in this study included industrial field practice (X) as the independent variable and students’ job readiness (Y) as the dependent variable. The indicators of the industrial field practice variable (X) comprised work skills, practical experience, and problem-solving ability, while the indicators of the job readiness variable (Y) included skills, knowledge, understanding, and personality attributes. Data were collected using a Likert-scale questionnaire and analyzed through validity, reliability, and normality tests, as well as simple linear regression analysis. The results showed that industrial field practice had a significant effect on students’ job readiness, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.806. This means that 80.6% of the variation in students’ job readiness can be explained by industrial field practice, while the remaining 19.4% is influenced by other factors outside this study. These findings highlight that direct experience in the industrial field plays an important role in enhancing students’ skills, knowledge, understanding, and personality attributes as future professional workers in the field of culinary arts
The Effect of E-Learning on The Learning Effectiveness of PKK Students at Padang State University
Full text linkThis study analyzes the effect of Moodle-based E-Learning on the learning effectiveness of undergraduate students of PKK Culinary Arts at Padang State University. With a quantitative correlational design and a sample of 176 students selected purposively, data were collected through a Likert scale questionnaire and analyzed using normality, linearity, and simple regression tests. The results showed a positive and significant influence between the use of E-Learning and learning effectiveness (R² = 0.320; p = 0.000 < 0.05). The contribution of E-Learning was 32%, while 68% was influenced by other factors such as motivation, teaching methods, and the learning environment. These findings confirm that E-Learning is an effective medium that increases the independence and flexibility of vocational students' learning
The Influece Of Teaching Factory Learning On Student’s Entrepreneurial Interest At Smk Nusatama Padang
Full text linkThe unemployment rate among vocational high school (SMK) graduates in Indonesi remains high, partly due to low practical skills and entrepreneurial interest. The Teaching Factory learning model is implemented to integrate industrial work environments and procedures into the learning process, enabling students to again real experience in production and marketing. This study aims to. (1) the implementation of teaching factory learning, (2) determine students entrepreneurial interest level, and (3) analyze the effect of teaching factory learning on the entreprenuerial of 12th-garde culinary students at SMK Nusatama Padang. The research employed a quantitative method with a simple linear regression design. The population, which also served as the sampel, consisted of 40 students selected through total sampling. Data were collcted using a Likert-scale questionnaire tested for validity and reliability, complemented by observation and documentation. The result showed that the implementation of teaching factory learning was in the “good” category, and students entrepeneurial interest was high. The regression equation Y = 18,929 + 0,816X, with tcount 7,834 > ttable 2,204 and p = 0,000 < 0,05, indicated a positive and significant effect. The coefficient of determination (R2) of 61,8% revealed that teaching factory learning contributes to variations in students entrepreneurial interest, while the remaining 38,2% is influenced by other factors. In coclusion, direct student involvement in all production processes through teaching factory learning can enhance motivation, self-confidance, and entrepreneurial intention.
Innovation Of Bay Tat Cake In The Perception Of Generation Z In Napal Bengkulu Village
Full text linkThe preservation of Bengkulu's traditional Bay Tat cake faces the challenge of attracting attention among Generation Z. Currently, Bay Tat only has two variants (pineapple and coconut kernel), even though the potential of Bengkulu's local food ingredients is very diverse, allowing for the development of new flavor variants. However, the perception of Generation Z as future consumers towards the potential of Bay Tat innovation is unknown, including whether Generation Z will be interested if Bay Tat cake is innovated. This study aims to describe the perception of Generation Z in Napal Village towards the potential of Bay Tat cake innovation based on four questionnaire indicators: motives, willingness and expectations, stimulus intensity, and stimulus repetition. The method used is descriptive quantitative with 81 Gen Z respondents (junior high school students, high school students, university students, and workers) who are familiar with or have consumed Bay Tat. Data were collected through a closed questionnaire with a Likert scale of 1–5 and analyzed descriptively using Microsoft Excel. The results show that Generation Z's perception of the potential of Bay Tat innovation is in the positive category, marked by the dominance of "Agree" and "Strongly Agree" answers in all indicators. The 85% approval rate indicates that the younger generation is open to the development of new Bay Tat flavors, thus offering the opportunity for innovation in this traditional product to remain relevant to young consumers. The implication of this finding for the world of education is that it can be used as a real-life example in Product Development or Culinary Entrepreneurship courses to help students understand how to develop traditional foods to make them more appealing to the younger generation
Jamu as Indonesian Gastronomy: Exploring the Perceptions and Challenges of Generation Z in Gading Serpong
Full text linkGeneration Z (born between 1995 and 2010) holds significant influence over consumption trends, including in the culinary sector. One of Indonesia’s cultural legacies is jamu, a traditional herbal drink known for its health benefits and rich cultural value. However, Generation Z’s interest in jamu, particularly jamu gendong (herbal drinks sold by traditional vendors), tends to be low due to its bitter taste and less appealing appearance. This has led to a decline in jamu consumption among young people. This study aims to explore the perceptions of Generation Z in Gading Serpong towards jamu, as well as the opportunities and challenges related to its preservation. A qualitative descriptive method was employed, utilizing interviews and analytical studies. Informants were selected using purposive sampling, involving 15 university students from various faculties around the Gading Serpong area. Findings indicate that while Generation Z is relatively aware of jamu’s existence, they lack a deeper understanding of its historical and cultural significance. The primary barriers to consumption are its taste and aroma. Nevertheless, jamu still holds potential to be revitalized as part of a modern healthy lifestyle, through
Family Environment as a Determinant of Learning Motivation in Culinary Students at SMK N 9 Padang
Full text linkThis research is based on issues related to the low learning motivation of students, which needs to be addressed by understanding the factors influencing motivation, particularly the family environment. The objectives of this study are: 1) To describe the living conditions of eleventh-grade Culinary students at SMK Negeri 9 Padang, 2) To describe the learning motivation of eleventh-grade Culinary students at SMK Negeri 9 Padang, 3) To analyze the impact of the family environment on the learning motivation of eleventh-grade students at SMK Negeri 9 Padang. The research employs a quantitative method with a correlational. The population of this study consists of 224 students in the Culinary program at SMK Negeri 9 Padang. The sample includes 145 students, selected through random sampling techniques. Data were collected by distributing research questionnaires directly at the school, which were tested for validity and reliability. Data analysis was conducted using both descriptive and inferential analysis methods. The results of this study indicate that : 1) Family Enviroment of student in the XI Culinary class at SMK Negeri 9 Padang is categorized as high. 2) The learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang is categorized as moderate 3) There is a positive and significant influence of the family environment on the learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang. If the family environment of the students is low, then motivation to learn is low.
Factor Analysis of Teaching Readiness Among PKK Students Specializing in Culinary Arts
Full text linkTeaching readiness among vocational education students is a critical issue in higher education, particularly for those in the Culinary Arts concentration of the Family Welfare Education (PKK) program. One of the key factors influencing students’ readiness to become professional teachers is Field Teaching Experience (PLK), which serves to bridge theoretical learning and classroom practice. This study aimed to analyze the effect of PLK on the teaching readiness of PKK Culinary Arts students. Using a quantitative descriptive approach and simple linear regression analysis, data were collected from 50 students selected by random sampling from a population of 100 at Universitas Negeri Padang. A four-point Likert-scale questionnaire was used, with validity tested through Pearson Product Moment and reliability confirmed using Cronbach’s Alpha (α = 0.871). The findings showed that PLK had a significant positive effect on teaching readiness, with a regression coefficient of 1.057, t-value of 5.131, and significance level of 0.000 (p < 0.05). The coefficient of determination (R²) was 0.354, indicating that PLK accounts for 35.4% of the variance in teaching readiness. These results reinforce the importance of structured teaching experiences in preparing vocational education students to become effective educators and suggest the need for continuous improvement in the implementation of PLK programs
Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract
No full textGenjer is a common weed found in agricultural land, especially in areas with sufficient water availability. One way to reduce the presence of genjer is to process it into functional food products, such as genjer leaf extract yogurt, which offers a unique and healthy beverage innovation. The purpose of this study was to analyze the effect of adding genjer leaf extract on the quality of color, aroma, texture, taste and level of preference of yogurt. This type of research is a pure experiment with a Completely Randomized Design (CRD) method involving 4 treatments (0%, 5%, 10%, 15%) and 3 repetitions, with 30 panelists from the Family Welfare Education Study Program Students, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test if Fcount>Ftable. The results of the study stated that the addition of genjer leaf extract as much as 0%, 5%, 10%, 15% to yogurt had a significant effect on the quality of color (green) and taste (sour). Meanwhile, the quality of aroma (distinctive fragrance of genjer) and texture (slightly thick) did not have a significant effect. The best overall results in this study were shown by adding 10% genjer leaf extract (X2)