Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Relationship Between Parental Parenting and Student Learning Outcomes In Public High School 6 Padang
Full text linkThis study is motivated by the researcher's observation of diverse parenting patterns, which even affect student learning outcomes. This study aims to describe parenting patterns, learning outcomes, and analyze the relationship between parenting patterns and student learning outcomes at SMK Negeri 6 Padang. The research method used in this study is to use quantitative methods with a correlational research approach, the population in this study were all grade XI students of SMK Negeri 6 Padang in the 2023/2024 school year totaling 454 students. The sampling technique used was simple random sampling. Data collection is done with google form and using a Likert scale that has been tested for reliability. Data were analyzed with descriptive and correlation analysis. Based on the results of statistical calculations that parental parenting is in the moderate category (53.7%) and the most dominant one used by parents is democratic parenting, student learning outcomes are in the moderate category (35.4%). the results of the research were conducted using Pearson product moment correlation analysis, it is known that the correlation coefficient of parental parenting (X) with learning outcomes (Y) is 0.606 which is included in the strong category. The results of hypothesis testing obtained > namely 3,514> 1,664 and a significance value of 0.001 <0.05. It can be concluded that there is a significant relationship between parenting patterns and student learning outcomes and the hypothesis results are Ha accepted and Ho rejected.
Types and meaning of food in the Balimau Paga ceremony in Nagari Sungai Liku
Full text linkPenelitian ini di latar belakangi karena belum adanya buku sumber tertulis tentang upacara balimau paga hal ini dikhawatirkan jika tidak ada buku sumber tertulis sebagai pedoman, maka upacara balimau paga ini akan hilang dengan bertambahnya budaya, adat yang akan masuk dan kurangnya pengalaman generasi muda tentang tradisi adat upacara balimau paga. Penelitian ini dilakukan dengan tujuan mendeskripsikan jenis makanan, peralatan yang digunakan untuk membawa dan menghidangkan serta mengungkapkan makna yang terkandung dalam makanan adat yang dihidangkan pada upacara balimau paga. Jenis penelitian ini adalah kualitatif, lokasi penelitian dilaksanakan di Nagari Sungai Liku Kecamatan Ranah Pesisir Kabupaten Pesisir Selatan pada bulan Oktober 2023. Sumber data penelitian diperoleh dari informan yaitu datuak, pemuka adat atau kerapatan adat (KAN), bundo kanduang, dan masyarakat. Teknik pengambilan data melalui observasi, wawancara dan dokumentasi. Analisis data yang digunakan adalah reduksi data, penyajian data dan kesimpulan. Hasil penelitian ini menunjukkan bahwa jenis makanan pada upacara balimau paga di Nagari Sungai Liku adalah jenis makanan yang berupa makanan pokok dan lauk pauk terdiri dari nasi putih, gulai ayam, gulai cubadak, gulai mani ikan, ikan goreng balado serta juadah yang disajikan terdiri dari onde-onde, galamai, pinyaram, dan lapek bugih dan juadah tambahan seperti kue bolu dan agar-agar berserta air putih sebagai minuman. Alat yang digunakan untuk membawa makanan yaitu dulang, tudung saji, dalamak, piring samba dan alat untuk menghidangkan makanan yang dibawa oleh bundo kanduang langsung diangkat dengan dulang beserta isinya sedangkan alat untuk menghidang yaitu talam, piring samba, cambuang nasi, piring kecil. Makanan yang dibuat pada upacara balimau paga memiliki makna yang mengandung pesan-pesan berguna bagi seluruh masyarakat
Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies
Full text linkCookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%
The Effect of Using Different Types of Ginger on the Quality of Dadak Beef Randang
Full text linkThis research aims to analyze the effect of using different types of ginger on the quality of meat rendang, based on the differences in the types of ginger and the chemical composition contained in red ginger, emprit ginger and elephant ginger. And people tend to use ground ginger so that the type and quality of ginger that has been finely ground is not known. The aim of this research is to examine differences in the quality of randang meat in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment with the aim of revealing the influence and differences between three different variables. The research design used was a completely randomized design (CRD). Data was obtained from 3 expert panelists, using an organoleptic test format, then the data was analyzed using a variance analysis test. If the ANOVA results show that Fcount is greater than Ftable, then the Duncan test is carried out. The results of the study revealed that there was no significant effect on the use of different types of ginger on the quality of the meat rendang, including the quality of the shape, color, aroma, texture and taste of the randang. From this statement, it can be concluded that H0 is accepted, namely the type of ginger does not affect the quality of the dadak randang because Fcount < Ftable
Students Mental Readiness for Entrepreneurship at SMK Negeri 6 Padang
Full text linkThis research was motivated by the large number of students at SMK Negeri 6 Padang who graduated but faced difficulties in finding work or were even unemployed. This is due to a lack of desire to start a business. Students feel less confident in starting a business. The aim of this research is to describe the mental readiness of students for entrepreneurship at SMK Negeri 6 Padang. This type of research is quantitative with a descriptive approach. The population in this study were students at SMK Negeri 6 Padang, totaling 303 students. The sample consisted of 75 students. Sampling used the Proportional Random Sampling technique. The data collection technique uses questionnaires via Google Form which have been tested for validity and reliability. The data analysis technique was carried out using descriptive analysis. Data processing was carried out with the help of Microsoft Excel and the SPSS version 25 software program. First determine the frequency distribution, determine the percentage level and classification techniques. The research results showed that 26 students' mental readiness for entrepreneurship (35%) was in the medium category
The Effect Of Adding Celery Leaves On The Quality Of Snow White Cookies
Full text linkSnow princess cookies are one of the pastries that are very popular with Indonesian people, however, the variety of snow princess cookies is currently still lacking. Currently, the use of celery is still limited as a processed vegetable, so there is a need for innovation in processed celery. It is hoped that the addition of celery leaves can provide innovation in Snow White cookies because it provides a natural green color and also increases the fiber content and nutritional value of Snow White cookies. The aim of the research was to analyze the effect of adding celery leaves on the quality of Snow White cookies in terms of shape, color, aroma, texture and taste, this was motivated by the lack of variety in Snow White cookies. The use of celery is still not widely known by the public, the use of celery is only limited to processed vegetables. This type of research is pure experiment (true experiment). The research design used was a completely randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, then the data was analyzed using the analysis of variance test (ANOVA). If Fcount is greater than Ftable, then Duncan's test can be carried out. The research results show a significant influence on color quality. Meanwhile, the shape, aroma, texture and taste did not have a significant influence on the use of celery leaves on the quality of Snow White cookies. This is known from the conclusion which shows that the best overall score is neatly 3.78 (X0). The uniform shape was 3.78 in treatments (X1), (X2), (X3). Color 3.78 (X3) with green spots, aroma 4.00 (X0) fragrant category, texture 3.44 (X0) and (X3) not easily broken, texture 3.89 (X0) fragile, taste 4.00 (X0) sweet category.
Analysis Of Improvement Student Knowledge Using Video Tutorial Media Through The YouTube Application On Class XI Culinary Pastry Material At SMKN 9 Padang
Full text linkThe development of science and technology has affected various aspects of life, including education. One aspect that has developed is learning media, with video tutorial media being an effective and interesting tool, especially in the culinary field. Video tutorials allow students to learn material visually and can be accessed at any time, facilitating independent learning. This study aims to determine the effect of using video tutorial media through YouTube in improving student knowledge on pastry material in class XI Culinary SMKN 9 Padang. The research method used was an experiment with a pretest-posttest control group design. The research sample consisted of 64 students, with 32 students in the experimental class XI Culinary 4 and 32 students in the control class XI Culinary 2. Data collection techniques include tests and documentation, while data analysis uses normality, homogeneity, and hypothesis tests with independent sample t-test. The posttest t-test results show that the knowledge value of experimental and control class students has a tcount value of 3,227> ttable 1,99897 or sig. (2-tailed) 0,021 < 0,05. Thus, Ho is rejected and Ha is accepted, which means there is a significant difference in the value of student knowledge between classes that use video tutorials via YouTube and classes that use conventional learning media.
The Relationship Of Creativity With Student Learning Outcomes In Pastry And Bakery Subjects At Smk Negeri 6 Padang
Full text linkThis research was motivated by students' low curiosity in the material being taught, resulting in low creativity and no new innovations produced by students. This occurs due to students' lack of confidence in their abilities, because they are afraid to take risks when practicing pastry and bakery. From the problems above, many students fail in pastry and bakery subjects which will have an impact on learning outcomes. The aim of this research is to describe: 1) student creativity in Pastry and Bakery subjects, 2) student learning outcomes in Pastry and bakery subjects, 3) the relationship between creativity and student learning outcomes in Pastry and bakery subjects at SMK Negeri 6 Padang . This type of research is quantitative with a correlational approach. The population in this study was class XII culinary students at SMK Negeri 6 Padang for the 2023/2024 academic year, totaling 96 people. The sample consisted of 96 people taken using a saturated sampling technique. The saturated sampling technique is that all members of the population are used as research samples. The primary data collection technique uses a questionnaire and is measured using a Likert scale. Then for secondary data using learning outcomes in the form of grades in pastry and bakery subjects. Analysis requirements test was carried out using normality tests and linearity tests, then hypothesis testing using Pearson product moment correlation analysis, and correlation significance testing with the T test using SPSS Version 21.00. The research results show that: 1) the creativity of class XII students at SMK Negeri 6 Padang is in the medium category (53.1%), 2) the learning outcomes in pastry and bakery subjects for class 4%), 3) based on hypothesis testing, there is a positive and significant relationship between creativity and student learning outcomes in the Pastry and Bakery Products subject with a significant value of 0.001. Keyword: Creativity, pastry and bakery learning outcomes, pastry and bakery subjects
The Effect Of White Sweet Potato On The Quality Of Snow’s Cookies
Full text linkThis research is motivated by the increasing consumption of wheat, where wheat comes from imported wheat. To reduce dependence on wheat, local food ingredients such as white sweet potatoes can be used. Utilizing local food can create new innovations in snow white cookies using white sweet potatoes, as well as increasing public knowledge of the use of local food ingredients. This research aims to analyze the effect of white sweet potato substitution of 15%, 30% and 45% on the quality of Snow’s cookies including shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if significantly different, continued with the Duncan test. The results of the research showed that there was a significant effect between the substitution of white sweet potato at 15%, 30% and 45% on the texture and taste quality of the Snow’s cookies. Based on statistical tests, the data obtained Fcount (13.60) > Ftable (4.76) on the quality of the crumbly textureand Fcount (12.25) > Ftable (4.76) on the quality of the typical taste of white sweet potatoes, then continued with the test Duncan. The quality test results for the best white sweet potato snow’s cookies were found in the X3 treatment with 45% white sweet potato substitution.
Identification Of Traditional Foods In West Pasaman District
Full text linkThis study aims to learn more about traditional food in West Pasaman District. The research was conducted August-December 2023 in West Pasaman District.The purpose of this study was to identify the types of food, ingredients used and traditional food processing techniques in West Pasaman District. The type of research used is a mix method (qualitative and quantitative). This research data was obtained from two ways, namely primary data and secondary data. Primary data was conducted to identify the types of traditional food, ingredients used and traditional food processing techniques in West Pasaman District. While secondary data is in the form of demographics of West Pasaman District. Data collection techniques are carried out by observation, interviews, and documentation. Data analysis is done by reducing data, presenting data, and concluding. The conclusion of the research results is that traditional food in West Pasaman Regency is a typical food that has existed for a long time. The ingredients used are food ingredients developed by yourself. As well as traditional food processing techniques that are typical in West Pasaman District.