Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Development of Scrapbook Learning Media in Basic Culinary Subjects at SMK Negeri 3 Padang
Full text linkThis research is motivated by the use of an merdeka curriculum which gives schools and teachers the authority to carry out learning using practicums or not, as well as variations in learning media which are still lacking in Culinary Basics subjects which have an influence on student learning outcomes. The aim of this research is to analyze the validity of Scrapbook learning media and the practicality of Scrapbook learning media during the learning process. This type of research is research and development (RnD). The product trial subjects were lecturers on learning media and basic culinary arts, teachers of basic culinary subjects and X Culinary students at SMK Negeri 3 Padang. The research data analysis technique is the Aiken's V formula and the practicality value is analyzed descriptively. The research results obtained were validation of media development by media and material experts of 0.77 which was declared valid and 0.89 which was declared very valid. The practicality of using Scrapbook learning media by basic culinary subject teachers and Culinary X students is 90% with very practical criteria.
Analysis Of Traditional Lopek Cik Ku Cake In Nagari Air Bangis
Full text linkThis research was carried out as an effort to maintain the existence of the traditional Lopek Cik Ku cake among the current generation which will become literature (written books) and documentation in the future. The research was carried out in September-October 2023 in Nagari Air Bangis, West Pasaman Regency. The aim of this research is to identify the equipment, composition of ingredients, describe the technique, process of making Lopek Cik Ku, and the meaning of the traditional Lopek Cik Ku cake at special events or traditional events. The type of research used is qualitative research with a descriptive approach. Data information in this research was obtained from 8 informants including KUBE Warisan Umak, community women who are experts and have made Lopek Cik Ku in Nagari Air Bangis. The data collection techniques used were observation, interviews and documentation. Data analysis is carried out by reducing, presenting, concluding and verifying the data. The results of this research are that the ingredients for Lopek Cik Ku are white sticky rice, old grated coconut, brown sugar, water, salt and young leaves of klutuk banana. The tools used are, stove, frying pan, tray, steamer, strainer. The processing techniques are boiling, roasting and steaming. The method for processing Lopek Cik Ku is: The first step is to dry the banana leaves in the sun until they wilt, so that when wrapping they don't break, then roast the grated coconut and sticky rice separately until dry and brownish, grind the sticky rice, boil the brown sugar in water until dissolved and thick, then add it. roasted coconut and stir well, add the smooth sticky rice while stirring well, remove from heat and let cool, then wrap in banana leaves, then dry in the sun until dry to last longer
The Relationship Between The Learning Outcomes Of Entrepreneurship Courses And Student Entrepreneurial Motivation
Full text linkThis research is motivated because the higher the learning outcomes of entrepreneurship courses, the higher the entrepreneurial motivation of students. The purpose of this study is to describe the learning outcomes of entrepreneurship courses with the entrepreneurial motivation of Family Welfare Education students. This type of research is Descriptive Quantitative with a Correlational Approach. The research was conducted at the Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The student population was 314 people and the sample was 76 people using the Random Sampling Sampling Technique. The source of the research data is students of the Family Welfare Education Study Program who have taken entrepreneurship courses. Data collection techniques using Questionnaires or Questionnaires are measured using Likert Scale. Data Analysis techniques are carried out by Correlation Coefficient Analysis and Correlation Coefficient Test. The results illustrate that the Entrepreneurship Learning Outcomes of Family Welfare Education Study Program students are in the Very Good Category, namely With Praise with Frequency Results of 29 (39%), and the Entrepreneurial Motivation of Family Welfare Education Students as a whole is included in the Medium Category of 26 (35%). Based on the hypothesis test, there is positive and significant relationship between the learning outcomes of the Entrepreneurship Course and the Entrepreneurial Motivation of Family Welfare Education Students with the results of the score obtaining a significant value of 0.03.
The Quality Analysis of Of Rolled Pancake with Carrot Extract Substitution as Natural Food Colouring
Full text linkThis research aims to analyze the effect of 0%, 15%, 30% and 45% substitution of carrot extract to the quality of rolled pancakes in terms of shape, color, aroma, texture and taste. This research was conducted in August 2023 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. This type of research is a pure experiment using a completely randomized design method consisting of 4 treatments and 3 repetitions. The data used is primary data obtained from 3 expert panelists using an organoleptic test format on the quality of rolled pancakes with the substitution of carrot extract. The data obtained was then tabulated in table form and analysis of variance (ANOVA) was carried out. If F count > F table then proceed with the Duncan test. The results of this research show that there is a significant effect of substitution of 0%, 15%, 30% and 45% carrot extract on the quality of color and aroma of rolled pancakes. The results of data analysis obtained the highest overall achievement scores, namely: neat shape 3.56 (45%), uniform shape 3.44 (30%), color 3.44 (45%), aroma 3.67 (45%), texture 3.67 (45%) and taste 4.00 (45%). The results of the quality test for rolled pancakes with the best carrot extract substitution were 45% (X3)
Identification And Potential Of Traditional Foods In Lekuk 50 Tumbi Lempur Tourism Village As A Culinary Tourism Attraction
Full text linkThe purposeof this study was to describe the traditional food varities in Lekuk 50 Tumbi Tourism Village in terms of culinary tourism indicators, namely uniqueness, originality, authenticity and diversity. The research method in this thesis uses descriptive research methods with qualitative data. The goals and research statements guided the analysis and interpretation of the collected data. Using a non-probability sample technique called snowball sampling, informants were identified. Through observation, documentation, and interviewing, data was gathered.The results of the study show that traditional food in the village has strong characteristics and is able to create an unforgettable culinary experience for tourists. Overall, the traditional food at Lekuk 50 Tumbi Lempur Tourism Village has great potential as a main attraction in culinary tourism. The combination of uniqueness, authenticity, originality and diversity creates an immersive and unforgettable culinary experience for tourists. With the right development strategy, the village can maximize this potential, strengthen the local economy, and introduce its rich cultural heritage to the world. Through collaborative and sustainable efforts, Lekuk 50 Tumbi Lempur Tourism Village has the potential to become a culinary destination that not only spoils the tongue, but also touches the soul with authentic cultural diversity.Keyword:
The Influence Of Learning Motivation And Independence On Learning Outcomes Of Creative Project And Entrepreneurship (PKK) Subjects In SMK N 6 Padang
Full text linkThis research aims to describe and analyze the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject in the culinary department of SMK N 6 Padang. In this research, measurements will be carried out to determine the influence of motivation and learning independence on learning outcomes in the Creative Entrepreneurship Project (PKK) subject. This research uses a type of correlation research using a quantitative approach. In this study, the population and sample were the same, namely class XI students majoring in culinary, totaling 101 people. The sampling technique used is saturated sampling. Data collection was carried out via Google form and used a Likert scale whose validity and reliability had been tested. The data analysis techniques used are descriptive analysis tests, normality tests, linearity tests, multicollinearity tests, multivariate tests and correlation significance tests. The results of the research show that: 1) the correlation coefficient of motivation and learning independence on learning outcomes in PKK subjects is 0.256 which is included in the low category, 2) there is a significant influence between motivation and learning outcomes in PKK subjects with a sig value of 0.00 Ftable 3.09
Organoleptic Test Of Yellow Pumpkin Puree Substitution On The Quality Of Puuf Pastry
No full textPuff pastry is a delicious and savory food that is often made in hotels, has a soft texture that doesn't break easily when served, is layered, slightly dry and light brown in color, and has a distinctive aroma of fat, but the ingredients used are wheat flour. which is a material that is still imported with annual consumption reaching 6.2 tonnes in Adelia (2022), while in Indonesia the government recommends using local materials. To reduce the use of wheat flour, local food sources can be utilized, namely by using pumpkin which is processed into puree to be used as a partial replacement for the use of wheat flour (Nabilla et al 2021). This research aims to analyze the substitution of pumpkin puree for the quality of puff pastry as much as 20%, 30% and 40% for the quality of the shape, color, aroma, texture and taste of the puff pastry 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 puff pastry with the substitution of pumpkin puree. 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 study showed that there was a significant effect of using pumpkin puree of 20%, 30% and 40% on the quality of the texture (dry) and texture (crisp). The best result from the puff pastry quality test using pumpkin puree was 30%
Utilization Of Butterfly Pea Flower Extract On The Characteristics Of Putu Ayu
Full text linkThis research is motivated by the increasing use of synthetic dyes in society, industry and the market. To reduce dependence on synthetic dyes, natural dyes such as butterfly pea flowers can be used as a substitute for synthetic dyes. Butterfly pea flowers have many health benefits. The benefits of butterfly pea flower extract as a natural dye in making putu ayu can reduce the use of synthetic dyes and can introduce the public that butterfly pea flowers have many benefits. This research aims to analyze the use of telang flower extract as much as 25%, 50% and 75% on the quality of putu ayu which includes shape, color, aroma. This type of research is an experiment with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists with an organoleptic test filling format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if different, continued with the Duncan test. The use of butterfly pea flower extract as a natural dye affects the color quality (blue bottom) and texture (soft).
Effect Of Watermelon Albedo Substutution On Quality Of Watermelon Jam
Full text linkJam is the result of processing of fruits obtained from the cooking process of fruit juice, puree or fruit pulp with the addition of several ingredients such as acids, sugar water and thickening agents. Jam is used as a filling for pastry products or as a complement in consuming bread. Jam is made from sugar, watermelon pulp, lime juice. This study aims to analyze the effect of 15%, 30% and 45% watermelon albedo substitution on the quality of color, aroma, texture and taste of watermelon jam produced. The type of research used in this research is pure experiment (True Experiment) with the research design used is a complete randomized design (RAL) with 3 repetitions. The type of data used is primary data obtained directly from 3 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses statistical analysis of variance (ANOVA) test, if different will be tested with Duncan Multi Ranges Test (DMRT). The results showed that there was a significant effect on the quality of the texture of easy to spread, while the quality of color, aroma and soft texture, sweetness and watermelon flavor did not have a significant difference in watermelon albedo substitution. From this statement it can be concluded that in the indicators of color quality, aroma and soft texture, sweetness and taste of watermelon Ho is accepted because f count, f table. The best research results are in the best watermelon albedo substitution in treatment 2, namely 30% watermelon albed
Analysis Of The Intensity Of Gadget Use By Class Xi Culianry Students In Pastry And Bakery Subjects At Smkn 9 Padang
Full text linkThis research is motivated by the emergence of positive and negative impacts in the use of gadgets in the learning process. Apart from the positive impact, the use of gadgets in the learning process has a negative impact, namely disrupting concentration when studying, students being more individual or closed, preferring to be alone with gadgets, which can reduce their ability to socialize in the school environment. This research aims to describe the intensity of gadget use and the learning outcomes of class XI Culinary students in pastry and bakery subjects. This research method is a quantitative correlational approach. The population in this study was class XI Culinary students with a total of 134 students. The research sample consisted of 57 people with the sampling technique being simple random sampling. The data collection technique was carried out using a questionnaire using a Likert scale which has been tested for validation and reliability. Data analysis uses descriptive analysis and correlational analysis