Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Relationship Of Learning Attitudes With Learning Outcomes
Full text linkThis research was motivated by the researcher's observations of students' poor learning attitudes in the food preparation subject, students' scores from the Mid-Semester Examination on average were still below the KKM. This research aims to describe learning attitudes, student learning outcomes, and analyze the relationship between learning attitudes and learning outcomes for class XI culinary students in the culinary subject at SMKN 6 Padang. This type of research uses a correlational descriptive method. The population in this study was class XI Culinary students at SMK N 6 Padang, totaling 101 students. Data collection was carried out by direct questionnaire and via Google Form using a Likert scale. Based on the results of statistical calculations, it can be seen that the learning attitudes of class The results of the hypothesis test obtained tcount > ttable, namely 4, 968 > 1.984 and a significance value of 0.001 <0.05. So it can be concluded that there is a significant relationship between learning attitudes and learning outcomes and the hypothesized results are (Ha) accepted
The Influence of Leadership and Motivation on Employee Work Discipline at Fave Hotel Olo Padang
Full text linkThe study was undertaken to explore how leadership and motivation impact employee work discipline at Fave Hotel Padang. The primary objective is the investigation of the correlation between leadership, motivation, and work discipline. The research methodology employed was quantitative in nature. The data utilized in the study comprised both primary and secondary sources. The study's target population encompassed the staff of Fave Hotel Padang. A sample size of 30 employees was selected using a non-probability sampling technique. Data collection was facilitated through a questionnaire designed with a Likert scale, which was pretested for validity and reliability. The collected data were subjected to analysis using SPSS 25.00 software.The findings of the study revealed that leadership was classified as moderately satisfactory (46.67%). Furthermore, the motivational aspect was rated positively (80%), while the variable of work discipline garnered an agreeable response (76.67%). The influence exerted by leadership (X1) and motivation (X2) on work discipline (Y) was determined to be 24.1% and 75.9% respectively, with other factors contributing to the remaining impact. Further analysis unveiled that the leadership variable (X1) displayed a Beta or Standardized Coefficient value of 0.086, surpassing the threshold of 0, accompanied by a T-count value of (0.400) with a significance level of 0.002, lower than 0.05. Hence, it can be deduced that the leadership variable (X1) exhibits a significant and favorable impact on work discipline (Y). Similarly, the hypothesis stemming from the motivation segment of the research displayed a Beta or Standardized Coefficient value of 0.110, surpassing the threshold of 0, coupled with a calculated T-value of (0.511) at a significance level of 0.013, also less than 0.05. This underscores the fact that the motivational (X2) significantly and positively affects work discipline (Y)
The Effect Of Corn On Pastry Quality
Full text linkHigh imports of wheat and increasing consumption of wheat as the main raw material for the Bakery, Pastry,Pasta and Noodle industries. Pastry is a type of product without yeast that has a dry and layered texture. To in-crease nutritional value, add variety to pastry and reduce the use of wheat flour, corn can be used as a substitute.Corn production in West Sumatra increases every year and the price is relatively cheap because it is underutilized by the community. This research aims to analyze the effect of 0%, 20%, 30% and 40% corn on pastry quality. Thistype of pure experimental research uses a completely randomized design (CRD) method and three repetitions. The data collection technique was carried out by giving a questionnaire to three limited panelists who were lecturers in the Pastry and Bakery course, Family Welfare Science, Culinary Management concentration, UNP, with primary data types. Data were analyzed using ANOVA, if Fcount > Ftable then continued with the Duncan Test. The results of the research showed that the average value was almost the same for each treatment, except for the color, flakyand sweet taste quality tests for corn. This is proven by the ANOVA results, where the color quality, flaky texture and sweet taste of the corn are different. The best pastry quality value is when corn is used as much as 30%
The Relationship Between The Use Of Youtube Media And The Learning Outcomes Of Students At SMKN 6 Padang.
Full text linkThis research aims to: 1) Analyzing how the use of Youtube media in SMKN 6 Padang, 2) Analyzing how the learning outcomes of students in class Xl Pasrty and Bakery subjects at SMKN 6 Padang, 3) Analyzing the relationship between the use of YouTube media on the learning outcomes of students in class Xl Pastry and Bakery subjects at SMKN 6 Padang. This type of research is quantitative research with a correlational approach. The population in this study were Xl culinary class students with 101 people. The research sample amounted to 50 people with the sampling technique was simple random sampling. The data collection technique was carried out using a questionnaire (questionnaire) using a Likert scale that had been tested for validity and reliability. Data analysis using descriptive analysis. The results showed that: 1) The use of Youtube media is in the moderate category (73.25%), 2) Student learning outcomes are in the moderate category (78.78%), 3) Based on the results of the research analysis, the correlation value rxy 0.603 was obtained and the tcount value (5.242)> t table 1.667. So it can be said that there is a positive relationship between the use of YouTube media and student learning outcomes
Quality Of Bakpao With The Use Of Different Steaming Equipment
Full text linkThis research aims to analyze the effect of using different steaming base ingredients on the quality of the buns. This research is an experiment using 3 basic steaming materials (aluminium, stainless steel, bamboo) with 3 repetitions. The data analysis technique used is Analysis of Variance (ANAVA) to analyze sensory test data. The results of the sensory tests obtained quality including shape (neat) average values of X₁ (3.22), X₂ (3.22), X₃ (3.89). Shape (1/2 circle) average values of X₁ (3.39), X₂ (3.11), X₃ (3.11). Volume (expand) average values X₁ (3.22), X₂ (3.33), X₃ (3.22). Aroma (yeast-scented) mean values X₁ (3.22), X₂ (3.22), X₃ (3.89). Texture (slippery) average values X₁ (3.22), X₂ (3.11), X₃ (3.56). Texture (soft) average values X₁ (3.67), X₂ (3.89), X₃ (3.78). Texture (fine porous) average values X₁ (3.44), X₂ (3.33), X₃ (3.33). Taste (moderately sweet) average values X₁ (3.11), X₂ (3.11), X₃ (3.11). Based on the results of the sensory test, it was found that Fcount was greater than Ftable for the quality of the aroma of the buns, so it was continued with the Duncan test. X₁ and X₂ are not significantly different, X₁ and X₃ are significantly different. It was concluded that the results of the quality test of the buns using different steaming base materials were in the treatment (X₃) using bamboo-based steamers.
Analysis Laboratory Culinary Art At SMK N 3 Solok
Full text linkThis study aims to describe (1) the condition of the laboratory room area, lighting, floors, walls in the pastry and bakery product practice laboratory (2) describe the effectiveness of practical learning in the pastry and bakery product subject for class 12 at SMK N 3 Kota Solok. This study uses a qualitative descriptive research method, namely research that describes the condition of an object, symptoms and events that are actually appropriate in the field. The research sources were 1 head of workforce, 1 PBB subject teacher, 1 student and 1 alumni of SMK N 3 Solok City. Data collection techniques used are observation, observation, interviews, and documentation. Data analysis techniques use descriptive qualitative, thus this study aims to describe, summarize situations, conditions and various phenomena that exist in reality. The results of the study show that: (1) The review of the area of the room is not in accordance with the standard, namely 72 m2 so that the area of the student's work area is 2 m2/student. (2) seen from the arrangement of seacra equipment and materials that have not been carried out optimally. So it is necessary to make a proposal to develop a laboratory so that it meets standards in accordance with applicable regulations, both in terms of facilities, building materials and equipment, in order to create safety and comfort in the practice process.
Quality Analysis Of Kue Ku With The Use Of Different Natural Dyes
Full text linkKue Ku is a cake made from glutinous rice flour, coconut milk, sugar and salt with green bean filling in the shape of a turtle. Kue Ku which we often encounter in the market, is red in color which is attractive and even striking. In general, kue ku use synthetic dyes, but some traders use them with rhodamine B dyes. This study aims to analyze the quality of ku cakes using different natural dyes. The type of research used was a pure experiment, using a completely randomized design (CRD), with 3 repetitions. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on hedonic (liking). While shape, aroma, texture, taste did not show a significant effect. The overall best score is a neat and uniform shape of 4.33 (X1 and X3); fragrant aroma 4.00 (X1); chewy texture 4.00 (X1 and X3); sweetness 3.93 (X2 and X3); savory taste (X1, X2, and X3); and hedonic (liking) likes 3.80 (X3). The best result of this study was treatment (X3) using natural dyes from pumpkin.
The Effect Of Adding Cmc (Carboxymethyl Cellulose) To The Quality Of Purpel Sweet Potato Jam
Full text linkPurple sweet potato (Ipomoea batatas L. Poir) is a vine that contains lots of anthocyanins and fiber, very beneficial for human health. Jam is a food product with a gel consistency so that the formation of gel in jam is highly desirable. The obstacle in making purple sweet potato jam is that the gel formation is not strong enough. So it is necessary to add food ingredients to form a gel, namely Carboxymethyl Cellulose (CMC). The addition of CMC aims to determine the effect of adding CMC on the quality of purple sweet potato jam with the effect of adding CMC of 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam from organoleptic tests. This research was conducted in January - February 2023 at tata boga workshop, Department of Family Welfare, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research was a pure experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. To analyze the quality of the purple sweet potato jam, it was carried out through an organoleptic test involving 3 expert panelists. The data obtained is then tabulated and followed by statistical analysis (ANOVA), if Fcount ≥ Ftable then it will be continued with Duncan's test. The results showed that the addition of CMC had an effect on texture being soft and easy to spread, while the other indicators had no effect in terms of color, aroma and taste. The best research results of Carboxymethyl Cellulose (CMC) were found in treatment X4. The overall highest achievement score was color 3.67 (2%), aroma 3.89 (0%), soft texture 4.00 (2%), texture easily smeared 4.00 (2%), sweet taste 3.89 (2%) and purple sweet potato flavor 3.67 (2%). the addition of CMC had a significant effect between 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam, namely the quality of the soft texture and the texture easily smeared with purple sweet potato jam. The best quality test results for purple sweet potato jam with the addition of CMC were in treatment X2 with the addition of 2% CMC.
The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream
Full text linkIce cream is a product derived from dairy processing and has a semi-solid texture and is consumed frozen. One of the most important ingredients in the manufacture of ice cream is emulsifier. Emulsifier consist of two types, namely natural emulsifiers and artificial (synthetic) emulsifiers. Artificial or synthetic emulsifiers come from human engineering, namely engineered fats while natural emulsifiers usually come from nature such as egg yolks. The use of egg yolks with the right concentration can increase the viscosity, texture and consumer liking. This study aims to analyze the quality of ice cream using an emulsifier from chicken eggs and duck eggs on the quality of color, aroma, texture, and taste of ice cream. This type of research is a pure experiment with a completely randomized design method (CRD) by studying two treatments X1 (duck egg yolk), X2 (chicken egg yolk) with 3 repetitions. The data collection technique was carried out by conducting an organoleptic test involving five expert panelists who were Lecturers of Catering Department of Family Welfare, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the T test. The results show that there are significant differences in the quality of color, aroma and taste in ice cream and there is no effect on the quality of texture. The best results were found in the X1 treatment, namely the use of duck eggs on the quality of ice crea
Study Of The Spicy Ulu At Nagari Air Bangis West Pasaman Regency
Full text linkThe researh to learn and gain deeper knowledge about Ulu Podeh at Nagari Air Bangis. The research was conducted in December 2022-January 2023 in Nagari Air Bangis, Sungai Beremas district. To prevent the loss of this traditional cake, efforts are needed to preserve and introduce traditional products to the current generation. This study have purpose for identify the materials, equipment, and study processing techniques. The type of research used is qualitative with a case study approach. The research data obtained from the women leaders in Nagari Air Bangis, local community women who were able and skilled at making Ulu Podeh, and women who had made Ulu Podeh. Data collection tekhniques are carried out by observation, interviews, and documentation. Data analysis that is reduce data, presenting data, conclude and than verify. The results of this study is the the ingredeints for making Ulu Podeh are glutinous rice, coconut milk, palm sugar, pepper, and salt. The tools used in processing Ulu Podeh are pan, stove, bowl, spatula, woden spoon, colander, utility try, and weighing scale. Method of cooking are boilling and roasted.