Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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Effect of Temperature and Baking Time on the Quality of Sponge Cake
Full text linkThis study aims to analyze the effect of temperature and baking time (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes) on the quality of sponge cake including the quality of volume, shape, color, aroma, texture. and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 3 treatments and 3 repetitions. The object of this research is sponge cake with a temperature and time difference of 160ᴼ C for 30 minutes, 170ᴼ C for 25 minutes and a temperature of 180ᴼ C for 20 minutes on the quality of sponge cake. The types and sources of data used were obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of the sponge cake. Data analysis used Analysis of Variance (ANOVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the difference in temperature and time had no significant effect on the quality of volume, shape, color, aroma, texture and taste. Based on research conducted that H0 is accepted, Ha is rejected stating that there is no effect of temperature and baking time on the quality of sponge cake (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes). So that the Advanced Test (Duncan) was not carried out
Quality Of Nastar Corn Flour
Full text linkNastar is a type of cookie made from a dough of flour, butter and eggs filled with pineapple jam with a brittle, crunchy, slightly gritty texture and sweet taste. The background of this research is because there is no utilization of corn flour raw material in nastar processing. Utilization of corn flour aims to reduce dependence on wheat flour, as well as add nutritional value to nastar. Based on this, this study aims to determine the effect of corn flour substitution of 0%, 15%, 30%, and 45% on the quality of shape, color, aroma, texture and taste of the resulting nastar. This type of research is a pure experiment using a completely randomized design (CRD) with three repetitions. The type of research data is primary data sourced from 3 panelists. Data were analyzed using analysis of variance (ANAVA). If there is a significant effect then proceed with Duncan's test. The results of the study showed that the substitution of nastar corn flour had an effect on the quality of the fragrant aroma of corn and the taste of nastar corn because fcount > ftable. While the shape (neat and uniform), texture, color, and sweet nastar taste did not show a significant effect. The best overall score is uniform shape 3.78 (X2), neat shape 3.78 (X1), color 3.78 (X2), sweet corn nastar aroma 2.89 (X3), texture 3.89 (X2) taste sweet nastar 3.67 (X3). The best result in this study was treatment X1 with 15% corn flour substitution
The Relationship Between Parents' Support And Economic Status With Student's Interest In Entrepreneurship Family Welfare Education Program Padang Negeri University
Full text linkThis research was motivated by a decrease in the interest of students of the Family Walfare Education Study Program to continue the bisiness they had founded. This study aims to: 1) describe the support of parents of PKK students regarding entrepreneurship; 2) describe the economic status of the parents of PKK Study Program students; 3) describe the interest in entrepreneurship for PKK Study Program students; 4) analyze the relationship between parental support and interest in entrepreneurship for PKK Study Program students; 5) analyzing the relationship between the economic status of parents and the interest in entrepreneurship for PKK Study Program students; 6) analyze the relationship between the support and economic status of parents with the interest in entrepreneurship for students of the PKK Study Program. This type of research is quantitative with a correlational approach. The research population was 333 students of the Family Welfare Education Study Program class of 2018-2019. The sampling technique used was proportional random sampling with a total sample of 77 people. Data was collected through a questionnaire in the form of a google form which was arranged based on a Likert scale, which was then tested for the validity and reliability of the problem items. Data were analyzed by descriptive analysis and correlation. The results showed that parental support related to entrepreneurship was in the high category is 23 people (30%). Parents' economic status is in very low category is 49 people (64%). Students' interest in entrepreneurship is in the high category is 30 people (39%). The results of the correlation test between parental support and interest in entrepreneurship show that there is a significant relationship with a value of 0.000 0.005. Finish be concluded that there is a significant relationship between the support and economic status of parents together with the interest in entrepreneurship of students of the Family Welfare Education Study Program with a significant value of 0.000 <0.005
The Effect Of Entrepreneurship Knowledge Towards The Success Of Coffeeshop Business In Padang
Full text linkThis research was backgrounded by the rapid development of the coffee shop business in the city of Padang. However, problems arise in line with the level of entrepreneurial knowledge that is still inadequate so that the coffee shop business in the city of Padang does not achieve business success. The purpose of this study is 1) To describe the entrepreneurial knowledge possessed by coffee shop business actors in the city of Padang, 2) Describe the success of the coffee shop business in the city of Padang, 3) Analyze the influence of entrepreneurial knowledge on the success of a coffee shop business in the city of Padang. This type of research uses the quantitati f method, a causal associative approach. The population in this study was all business actors in 12 coffee shops in the city of Padang. The study sample was 36 people consisting of business owners and a management team determined by total sampling. Data is collected by distributing questionnaires. The data description uses a normal curve. The analysis requirements test was carried out with normality test, homogeneity test, linearity test and then hypothesis test was carried out using correlation test, simple regression test, and determination coefficient test with the help of SPSS Version 25.00. The results of the study, the entrepreneurial knowledge variable (X) is included in the category of quite good with a percentage of 88.9%, and the business success variable (Y) is included in the category of quite good with a percentage of 52.8%. The variable of entrepreneurial knowledge has a correlation to the success of the coffee shop business in the city of Padang of 0.711, where the two variables have a strong relationship and are of positive value. The regression coefficient was obtained by 0.906 and the coefficient of determination was obtained by (0.506) 50.6%
The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Serabi
Full text linkThe purpose of this study is to see how the quality of serabi is affected by substituting purple sweet potato flour by as much as 20%, 40%, or 60%. A pure experimental study with a completely randomized design is what this form of research is (CRD). The subject of this study was serabi made using purple sweet potato flour, which improved the quality of the serabis by 20%, 40%, and 60%, respectively. Organoleptic tests were administered to three expert panelists, all of whom are lecturers in the Department of Family Welfare Sciences at Padang State University, to collect data for this study. Purple sweet potato flour served as the study's independent variable. The quality of the serabi created, including its shape, color, scent, texture, and taste, is the dependent variable in this study. The data analysis technique utilized to examine organoleptic test results was Analysis of Variance (ANOVA). The collected data is then tabulated in tabular form and examined using the test for each data set. The data analysis was then carried out, and if the data generated by Fcount was more than Ftable, Duncan's test was used. The findings of this study show that there is a substantial effect on the quality of color and texture (porous) on serabi, but no significant difference in form, scent, texture (soft), or taste. It may be determined that the treatment (X1) with a 20 percent substitution of purple sweet potato flour yielded the greatest results in the quality test of the best purple sweet potato flour serabi.
Effect Of Potato Flour Substitution In Making Chocochips Cookies
Full text linkThis research is motivated by the lack of variety in processing chocochips cookies and maximizing the potential of local food, especially potatoes. This study aims to analyze the effect of potato flour substitution as much as 15%, 30% and 45% on the quality of chocochips cookies which include shape, color, aroma, texture and taste. This type of research is a pure experiment (true experiment) using a one-factor Completely Randomized Design (CRD) method, namely the use of potato flour (15%, 30% and 45%) with three repetitions. The type of data used is primary data sourced from 5 expert panelists who have provided an assessment through a questionnaire (organoleptic test format). The data that has been obtained are then tabulated and analysis of variance (ANOVA) is performed. If they are different and there is an effect, the Duncan test is carried out. The results showed that potato flour substitution had no significant effect on the quality of shape, color, aroma, and taste. While the significant effect is on the quality of the texture. The results of the test on the quality of the best chocochips cookies were the treatment (X1) with 15% potato flour substitution. For further research, it is recommended to conduct further research on nutritional content or shelf life with the best substitution of potato flour at 15% (X1)
Superior Culinary Products Maninjau Wisata West Sumatra Province
Full text linkThis study aims to analyze the superior culinary products of Maninjau Tourism Village from the indicators of the type of product processing, product packaging and product marketing. This research uses a descriptive approach with qualitative data. Data sources were obtained from the Tourism, Youth and Sports Office of Agam Regency, Tanjung Raya Sub- District Head, Maninjau Nagari Wali, Traditional/Religious Leaders, Culinary Traders and Visitors/Tourists. Data collection was carried out directly in Nagari Maninjau using interview, observation and documentation methods. Data analysis was carried out using data reduction techniques, data presentation and drawing conclusions. The results of the study found that the superior culinary products of the Maninjau Tourism Village were processed rinuak fish, bada fish and pensi. Processed forms are rinuak fritters, rinuak crackers, rinuak jerky, rinuak palai, crispy rinuak, rinuak rakik, fried bada, bada smoked and pensi soup. While the packaging uses transparent plastic and leaves. Then the marketing is still conventional. This superior culinary product of the Maninjau Tourism Village has the potential to be developed further both in the form of processed products, product packaging and product marketing
The Influence Of Ratio Chocolate With Dadih To The Quality Of Sensory Praline Dadih
Full text linkLack of public knowledge of west Sumatra's typical functional food, namely "dadiah". Dadiah is a buffalo milk product that is fermented naturally in bamboo containers at room temperature for 24 - 48 hours. Dadiah has a sour taste and fishy aroma that is not liked by some people or the public, the use of chocolate can reduce the sour taste and fishy aroma in dadiah, one of which is by being made into praline dadiah. This study aims to analyze the ratio of chocolate to dadiah to the quality of praline dadiah as much as (4:5); (5:5) and (6:5) to the qualities of shape, color, aroma, texture, taste and liking. This type of research is a pure experiment that uses a complete randomized design method and three repetitions carried out by giving questionnaires to limited panelists. The instruments used are organoleptic tests through level tests, hedonic tests, and hypothesis testing using ANOVA statistics, and if they differ significantly followed by the Duncan Test. The results showed that the average values were almost the same in every test except for the quality of texture and likeability. This is also evidenced by the results of ANOVA, where the texture and preferences of the praline are influenced by the large ratio of chocolate. The best results are found in the ratio (5:5) in each praline dadiah manufacturing treatmen
The Relationship Between Internal Locus of Control and Students Entrepreneurship Interest of SMK Negeri 2 Bukittinggi
Full text linkThe research background is the low entrepreneurship interest for students majoring in Culinary at SMK Negeri 2 Bukittinggi. It is assumed because students feel insecure and afraid of failure to open a business. The research purpose is to describe 1) students' internal locus of control, 2) students' entrepreneurship interest, and 3) analyze the relationship between internal locus of control and students' entrepreneurship interest. This type of research uses quantitative methods with a correlational approach. The population of the study was 106 students of class XII Culinary at SMK Negeri 2 Bukittinggi. The research sample 51 people selected by Proportionate Random Sampling. The data collection by questionnaire distributed via the Google form. Data analysis used descriptive analysis and correlational analysis. The results showed that: 1) the level of internal locus of control was in the medium category with a range of 46.2 - 58.8 (51%), 2) the level of entrepreneurship interest was in the low category with a range of 34.4 - 52.8 (47,1%), 3) there was positive and significant relationship between internal locus of control and entrepreneurship interest with a correlation value of rxy 0.628 which is considered strong and Tcount (5.452) > Ttable (2.010). This means that if the internal locus of control is low, the entrepreneurship interest is also low, conversely, the higher the internal locus of control, the higher the student's entrepreneurship interest.
Students Learning Style On Products Pastry And Bakery Learning
Full text linkThe research background from observations through the results of initial observations and interviews conducted at SMK N 6 with product pastry and bakery teacher it is known that there are still many who neglect assignments and do not understand theory well so that the value of the theory they get is very low and does not reach the KKM. The reaserach purpose is describe of students learning style on product pastry and bakery learning. This type of research is descriptive research with a quantitative approach. The population of this study were all culinary students of class XII at SMKN 6 Padang who had completed learning pastry and bakery products in class XI, totaling 94 people. The sampling technique uses a saturated sampling technique so that all populations become samples. Data collection techniques were carried out using a questionnaire with a guttman scale that has been tested for validity and reliability. Furthermore, the data were analyzed through descriptive analysis with the method of categorizing the assessment based on the average score and the percentage of the assessment. The results of the study concluded that the Learning Styles of Students in Pastry and Bakery Product Learning at SMKN 6 Padang found that the average visual learning style was 39.70% of students belonging to the low category, then the auditory learning style was 34.95% of students belonging to the low category, and the learning style kinesthetic learning is 25.35% of students belonging to the low category. This means that there are no students who 100% have only one learning style, but various. So it can be concluded that the most dominant learning style possessed by class XII students of culinary competence in learning pastry and bakery products at SMK N 6 Padang is a visual learning style.