Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Acceptance Of Tila Fish Nuggets With The Addition Of Sword Koro Bean Flour (Canavalia ensiformis) Nuniro
Full text linkPenelitian ini dilatarbelakangi dengan rendahnya konsumsi ikan di salah satu kota Jawa Barat dengan berpotensi besar ikan nila dibawah rata-rata nasional yang sejalan dengan tingginya potensi tepung kacang koro pedang yang dihasilkan mengandung kaya protein dan dijadikan Protein Rich Flour serta berpeluang sebagai bahan penambah serta pengganti tepung terigu. Penelitian ini bertujuan untuk mengetahui daya terima produk nugget ikan nila dengan penambahan tepung kacang koro pedang. Penelitian ini menggunakan metode true eksperimental dengan melalui tahap analisis resep, pengembangan produk dan Uji QDA (Quantitative Descriptive Analysis) kepada 3 panelis ahli. Hasil penelitian menunjukkan bahwa formulasi yang diterima oleh panelis ahli yaitu sampel NIN 30 dengan perbandingan 500 g fillet ikan nila, 140 g roti tawar dan 60 g tepung kacang koro pedang. Karakteristik nugget ikan nila dengan penambahan tepung kacang koro pedang memiliki citarasa gurih, warna kuning kepucatan, tekstur lembut, kenyal, dan kokoh, aroma khas dari ikan nila, dan bentuk yang rapih. Berdasarkan hal tersebut dapat disimpulkan daya terima nugget ikan nila dengan penambahan tepung kacang koro pedang dengan perbandingan 30:70 menjadi formulasi paling diterima dan disukai. Penelitian ini menghasilkan nugget ikan nila tepung kacang koro pedang yang berdampak untuk peningkatan protein oleh konsumen, untuk penelitian selanjutnya diharapkan bisa meneliti kandungan gizi nugget ikan nila dengan penambahan tepung kacang koro pedang
Processing Pangek Lapuak Using Balango And Pariuak Stale
Full text linkPangek lapuak is a typical food from Nagari Barulak which is made from goldfish and asam kosambi leaves as a natural ingredient to soften the bones. There are two types of processing equipment used in the processing process, namely balango and pariauk basi. Using different processing equipment will produce different qualities of pangek lapuak. This research aims to analyze the effect of the tools used on the quality of color, aroma, aroma texture and taste of pangek lapuak. This type of research is pure experiment (true experimental) using the Independent Sample T-test method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for pangek lapuak using balango and pariauk basi. The data obtained was then tabulated in table form and a level test was carried out on each variable X1 and X2 to find out whether there was a mean comparison for these variables using the Independent Sample T-test. The results of the research show that there is an influence of the use of different processing equipment on the quality of the aroma and savory taste of fish with the highest result being the quality of the fragrant fish aroma of 3.89 (fragrant fish), for the fragrant aroma of the sauce with a value of 3.89 (the fragrant aroma of the sauce). while for the savory taste of fish it has a value of 3.67 (savory fish). The best quality test results for pangek lapuak were found in the use of balango.
Organoleptic Test Analysis Of Pandan Cake Using A Gas Oven And Convection Oven
No full textThis research was motivated by the use of a gas oven which is more efficient compared to a convection oven. The aim of the research was to compare the quality of pandan sponge cake using a gas oven and a convection oven. This type of research is pure experiment using the Independent Sample T-test method. The research instrument was carried out by providing an organoleptic test format to the panelists. The data obtained was then tabulated in tabular form and a level test was carried out on each variable X1 and X2 to find out whether there was a quality comparison for these variables. The results of the research show that there is no significant influence on the quality of the shape, color, aroma, texture and taste of pandan cake. For the quality of the shape (round) it has an average value of X1 (3.15) and X2 (2.89), for color quality (brownish green for the outside) has an average of X1 (2.83) and X2 (3.01), for color (green inside) has an average of X1 (3.03) and ), then for the quality of aroma (fragrant pandan leaves) has an average of X1 (3.19) and X2 (3.31), while the average value for texture quality (soft) has an average of and X2 (2.84), and for taste quality (sweet) it has an average value of X1 (3.06) and 87) and X2 (3.07).
Garnish Creation In Food And Beverage Serving (Descriptive Study On Garnish Creation In Food And Beverage Serving At Muaro Terrace Café & Resto)
No full textPenelitian ini dilatar belakangi oleh pengamatan peneliti terhadap Kreasi Garnish Pada penyajian Makanan dan Minuman di Muaro terrace Cafe & Resto adalah penelitian ini menggunakan metode Kualitatif Deskriptif yang memiliki indicator penilaian dari beberapa aspek diantara nya aspek warna, aspek keseimbangan dan aspek penataan /platting. aspek warna muaro terrace café & resto cenderung menggunakan warna yang terang untuk garnish pada penyajian makan dan minuman,untuk dari aspek keseimbangan muaro terrace café & resto cenderung menggunakan garnish yang lebih kecil daripada hidangan utama yang akan disajikan dan untuk aspek penataan atau platting muaro terrace café & resto lebih cenderung meletakan garnish disebelah hidangan di muaro terrace café & resto lebih cenderung menggunakan warna yang sama pada di setiap garnish nya dan kurang nya variasi warna untuk garnish yang berada di muaro terrace café &resto.Dilihat dari aspek keseimbangan pada kreasi garnish di muaro terrace café &resto cenderung menggunakan garnish yang lebih kecil untuk setiap hidangan yang disajikan dikarenakan muaro terrace café & resto mengusung simple garnish.Dilihat dari aspek penataan/platting di muaro terrace café & resto cenderung meletakan garnish pada di sebelah hidangan utamaya dan sangat jarang sekali garnish di muaro terrace café & resto meletakan garnish diatas hidangan utam
Consumption of Spicy Food and Caffeinated Drinks in Culinary Concentration PKK Students
No full textThe aim of this research is to describe the consumption of spicy food and caffeinated drinks among PKK Culinary Concentration students based on research indicators. The indicators in this research are the type of food and drink, the amount of food and drink and the frequency of consumption of the food and drink. The type of research used is quantitative descriptive, the data source in this research is PKK students with a culinary concentration, totaling 114 respondents. The data collection technique used was to fill out a questionnaire (google form) to obtain complete and clear information about the consumption of spicy food and caffeinated drinks among PKK students with a culinary concentration. The research results show that on average PKK Culinary Concentration students consume spicy food with a frequency of 1-2 times/week (43%) with the amount consumed being 1 portion (79%) and how to get it. food is by buying it (78%). ), while the average consumption of caffeinated drinks with a frequency of 1-2 times/week is (35%) with consumption of 1 serving is (70%) and the way to get this food is to buy it (56%). From the research results, it can be interpreted that the consumption of spicy food and caffeinated drinks among PKK Culinary Management Concentration students is still within safe limits.
The Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake
Full text linkCoconut root dry cakes or cactus cakes are dry cakes made from white glutinous rice flour, coconut milk, sugar and eggs which are stirred together then fried using a tool by pressing or turning a lever where the spuid is directed into medium hot oil, then the mixture is fried until ripe. This research is motivated by the use of local food ingredients, namely jicama, which is still lacking. Jicama is made into flour to be varied into one of the pastries, namely coconut root cake. The aim of this research was to analyze the effect of 0%, 15%, 30% and 45% substitution of jicama flour on the quality of coconut root cake in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method and three repetitions. The data source in this research was obtained from 3 limited expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions regarding the quality of coconut root cake. Data were analyzed using ANOVA, if Fcount≥Ftable then continued with the Duncan Test. The results of this research show that there is a real influence on the quality of color and texture of coconut root cake, while there is no significant difference in the quality of shape, aroma and taste. It can be concluded that the best quality test results for coconut root cake were in treatment X1 with 15% jicama flour substitution
Application Of Personal Hygiene In The Production Process At The Salsabila Gift Shop
Full text linkHygiene in the production process certainly determines product results, especially production in the food sector. Based on the results of studies at the Salsabila Souvenir Shop, it shows that one of the principles of food sanitation hygiene according to the Indonesian Ministry of Health has not been fulfilled, namely in food processing. In product processing, employees at the Salsabila Souvenir Shop have not paid attention to the requirements set by the Ministry of Health, namely personal hygiene. This research aims to find out how employee personal hygiene at the Salsabila Souvenir Shop is implemented in the production process, so that employees can understand the correct standards in handling personal hygiene so as not to contaminate production results. Employee self-awareness in the field of cleanliness is very necessary to ensure production quality that must be able to satisfy customers. This research becomes a reference material for employee introspection regarding standards for creating a clean work environment. This type of research is descriptive research with a quantitative approach. The subjects of this research were all 15 employees at the Salsabila souvenir shop. The sampling technique uses a saturated sampling technique so that the entire population becomes the sample. The data collection technique was carried out using a questionnaire with a Likert scale whose validity and reliability have been tested. Next, the data was analyzed through descriptive analysis using the assessment categorization method.Based on the research results, it shows that the results of research conducted on the personal hygiene application variable from 15 respondents can be explained that the level of achievement of respondents in the application of personal hygiene in the production process at the Salsabila souvenir shop was obtained at 41% in the low category.Based on the data obtained and analysis of field data, it can be concluded that the Implementation of Personal Hygiene in the Production Process at the Salsabila Souvenir Shop is still in the low category, this is due to the fact that there are employees who do not fully comply with the specified operational standards, such as not wearing work clothes, aprons, and gloves when working, causing the work to be ineffective and the food to become contaminated by bacteria
The Influence of Emotional Intelligence on The Learning Outcomes of Pastry and Bakery Culinary Students of SMK Negeri 6 Padang
Full text linkThis research is motivated by the lack of learners' ability to control emotions so that it is difficult to think and focus on learning. This problem is an individual factor that causes students to be unable to provide encouragement to themselves to focus on learning, so that many students have scores below the minimum criteria completeness (KKM) in Pastry and Bakery subjects. The purpose of this study was to analyze the effect of students' emotional intelligence on learning outcomes in pastry and bakery subjects at SMK Negeri 6 Padang. This research method is quantitative with the type of expost facto research (casual research). The population in this study were XI and XII culinary majors at SMK Negeri 6 Padang as many as 197 students. The research sample amounted to 66 students with the sampling technique is random sampling. The primary data collection technique in this study was a questionnaire and the secondary was documentation. The results of descriptive analysis of this study are emotional intelligence is stated to be strong so that it can improve student learning outcomes. Test the success of the correlation coefficient with a coefficient interval of 1.000 with the level of relationship between the two variables is strong. The results of the T test with T table 2.954 are greater than Thitung 1.669 so that there is an influence of emotional intelligence on the learning outcomes of pastry and bakery culinary students at SMK Negeri 6 Padang.
The Relationship Of Industrial Work Practices And Learning Motivation To Job Preparation
Full text linkThis research aims to describe the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work in class XII Bukittinggi. In this research, measurements will be taken to determine the relationship between industrial work practices and learning motivation on students' readiness to enter the world of work. This research is a type of correlation research using a quantitative approach. The population was students of class Based on the results of hypothesis testing, it can be seen that industrial work practices and learning motivation have a very good relationship with readiness to enter the world of work for XII Culinary students at SMKN 2 Bukittinggi. This can be seen based on the correlation figures, namely Rcount > Rtable 0.825 > 0.288. It can be seen that the relationship between the variables of industrial work practices and learning motivation and work readiness has a perfect relationship because it is between 0.810-1.000. Based on the f test, it can be seen that the Sig. for variable SMKN 02 Bukittinggi
Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts
Full text linkThis research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves.