Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Additions Of Telang Flower Extraxtc Towards Quality Of Goat Milk Ice Cream
Full text linkThe background of this research is that the telang flower extract is not optimal for use in food processing. Telang flower extract can be an alternative as an additive in making ice cream. This study aims to analyze the effect of adding telang flower extract with a treatment of 0%, 20%, 30%, 40%. Regarding the quality of color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. Three repetitions were carried out with 3 expert panelists in the Culinary Workshop of the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of the ice cream. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different it was continued with Duncan's test. The results showed that there was a significant effect on color quality. Meanwhile, there is no significant difference in aroma, taste and soft texture. It can be concluded that the best percentage is found in the addition of 40% telang flower extract to the quality of goat's milk ice cream.
Relationship Between Parental Support And Interest Entrepreneurship In Student In Smk Negeri 3 Kota Sungai Penuh
Full text linkThe research objectives were to describe: 1) the parental support in SMK Negeri 3 Kota Sungai Penuh, 2) the interest entrepreneurship in student in SMK Negeri 3 Kota Sungai Penuh, 3) analyze the relationship between parental support and interest entrepreneurship in student in smk negeri 3 kota Sungai Penuh. This type of research is quantitative with a correlational approach. The population in this study was all class XII students of all majors with a total of 194 people. The study sample amounted to 66 people with a sampling technique is Proportionate Random Sampling. Data collection techniques are carried out using questionnaires using the Likert scale which has been tested for validity and reliability. Data analysis uses descriptive analysis and correlational analysis. The results showed that: 1) Student parental support was in the excellent category (48%), 2) the level of student entrepreneurial interest was in the high category (51.5%), 3) Based on the results of the research analysis, a correlation value of rxy 0.556 and a calculated tcount(5.349) > ttable (1.997) . So it can be said that there is a positive and significant relationship between parental support and interest in entrepreneurship
Traditional Range Of Maanta Marapulai In Jorong Pauh, Matur District, Agam District
No full textThis study to describe types of equipment and food served at the Maanta Marapulai event in Jorong Pauh, Matur District, Agam Regency. This study used qualitative research methods. Data sources were obtained from the secretary of the wali nagari, ninik mamak, bundo kanduang, traditional leaders of Cadiak clever and Bijo Pari as well as people who know about the Maanta Marapulai event in Jorong Pauh, Matur sub-district, Agam district.The data obtained from the field will be analyzed by means of data reduction, data presentation and drawing conclusions. The results of the study: 1) the series of events were carried out by Baarak during the day, 2) types of traditional food, namely: Samba Bajamba (rendang, Kalio chicken, sweet potato crackers and salted fish) and Drinking Kawa Bajamba (lamang, diamonds). , galamai, klepon, pinyaram) 3) equipment used by Katidiang Gadang, Katidiang Bujang, Katidiang ketek, Carano 4) equipment used in Rice, Crackers, Banana, Betel, Corn, Salt, Chili, Raw Salted Fish, Cooking Oil, Blanket , Marapulai clothes 5) the meaning contained in the Maanta Marapulai event is to deliver Marapulai to Anak Daro's house in a good way and be provided with provisions to start married life 6) the food served has meaning, Samba Bajamba which means Tigo Sapilin rope (Sipokok, Bako, Sumando), Drink Kawa Bajamba which means there is a word of consensus and respect for Ninik Mamak. Keywords: Maanta Marapulai Event, Equipment, Traditional Food, Matu
Anlysis Of Chicken Floss Quality From Spen Layer Hent
No full textThis study aims to increase the economic value of spent layer hens by using them in a form of a food product, namely chicken floss. The research was conducted in November 2022 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The type of research used was an experiment with a completely randomized design (RAL) method to compare the quality of chicken floss between broiler and spent layer hens. The used are primary data obtained directly from three (3) expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of chicken floss. After obtaining the data, it is then tabulated in tabular form and Independent Sample T-test (Poilet variance) is performed. The results of the comparative t-test showed that there were significant differences in the quality of chicken floss in terms of color and texture. The best treatment was the X₁ with a color quality of 3.44 for the golden yellow color category, aroma quality of 3.78 for the fragrant scent category, texture quality of 3.56 for the fine fibrous texture category, and taste at 4. 00 categories of savory flavors.
The Purple Sweet Potato Mochi Quality
Full text linkMochi adalah kue yang terbuat dari tepung beras ketan, bertekstur kenyal berbentuk bulat dan dilumuri tepung maizena yang telah disangrai. Mochi termasuk kue yang digemari oleh masyarkat namun masih banyak menggunakan pewarna sintesis yang mencolok padahal banyak bahan pangan yang bisa dijadikan pewarna alami. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi ubi jalar ungu terhadap kualitas mochi. Jenis penelitian yang digunakan adalah eksperimen murni (true eksperimen), menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali pengulangan. Teknik pengumpulan data dilakukan dengan memberikan angket kepada panelis terbatas yang merupakan dosen Ilmu Kesejahteraan Keluarga konsentrasi Tata Boga Universitas Negeri Padang. Data dianalisis menggunkan Analisis Varian (ANAVA), jika Fhitung> Ftabel maka dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa adanya pengaruh yang signifikan terhadap kualitas warna. Sedangkan bentuk (rapi dan seragam) aroma, tekstur dan rasa tidak menunjukan pengaruh yang signifikan. skor terbaik secara keseluruhan yaitu bentuk rapi 3.73 (X1), bentuk seragam 3.67 (X1), warna 3.60 (X2) ungu, aroma 3.87 (X1) harum, tekstur 3.73 (X1) kenyal, dan rasa 3.73 (X1) manis. Hasil terbaik dalam penelitian ini adalah perlakuan (X1) dengan substitusi ubi jalar ungu sebanyak 40
Student Work Attitude In Implementing Pastry Practices In The Family Welfare Education Study Program Padang State University
Full text linkThe background of this research is the low work attitude of students of the Padang State University Family Welfare Education Study Program in the Implementation of Pastry Practices. This is assumed to be due to habits when learning online which makes students undisciplined in carrying out practices. The aim of the study was to describe the work attitudes of students in terms of discipline, responsibility, confidence, and concern for Family Welfare Education students. This type of research uses quantitative methods with a descriptive approach. The research population was 2020 Family Welfare Education students who had taken Pastry courses. The research sample is 74 people selected by Total Sampling. The data collection technique uses a questionnaire distributed via the Google form. Data analysis used descriptive analysis by categorizing assessments based on the average score and percentage of ratings. The results showed that the level of work attitude was in the low category, ranging from 65.6 to 90.2 (62.2%).
The Influence Of Marketing Strategies On Consumer Satisfaction At Salsabila Souvenir Shops In Padang City
Full text linkThis study aims to examine and analyze the effect of product quality, price, location, promotion, distribution on consumer satisfaction of Salsabila Souvenir Shop in Padang City and examine and analyze the effect of product quality, price, location, promotion, and distribution simultaneously affect consumer satisfaction of Salsabila Souvenir Shop in Padang City. The type of research used is descriptive and causal research. The population in this study is all consumers of Salsabila Souvenir Shop in Padang City with a sample of 96 people. Data collection techniques are carried out by distributing questionnaires (questionnaires). The data were analyzed using multiple regression analysis. The result of this study is the presence of a negative but significant influence between product variables (X1) to variable Y (Consumer Satisfaction). There is a positive and significant influence between the price variable (X2) and the variable Y (Consumer Satisfaction). There is a positive and significant influence between the location variable (X3) and variable Y (Consumer Satisfaction). There is a positive and significant influence between the promotion variable (X4) and variable Y (Consumer Satisfaction). There is a negative and insignificant influence between the distribution variable (X5) and variable Y (Consumer Satisfaction). Product variables (X1), price (X2), location (X3), promotion (X4), and distribution (X5) simultaneously affect variable Y (Consumer Satisfaction) by 83.1% overall
The Relationship Of Learning Outcomes To The Desired Of Vocational School Students To Enter College
Full text linkThis study aims to determine the desire of students to enter tertiary institutions with student learning outcomes and to analyze whether there is a relationship between student learning outcomes and students' desires to enter tertiary institutions. This research method is quantitative with a correlational approach. The results showed that the category of respondent's achievement level (TCR) for students' desire to enter higher education was 3.97 in the high category. There is no significant relationship between student learning outcomes and students' desire to enter college.
The Effect Of Addition Gelatin To The Quality Of White Sweet Potato Jam
Full text linkThis study aims to analyze the effect of addition gelatin as much as 0.5%, 1% and 1.5% on the quality of color, aroma,soft texture, texture easily smeared and taste of white sweet potato jam. This type of research is a pure experiment with a completely randomized design method. The data used are primary data obtained directly from 3 expert panelists byfilling out the organoleptic test format on the quality of white sweet potato jam with the addition of gelatin. The dataobtained is then tabulated in tabular form and an Analysis of Variance (ANAVA) is performed, ifFcount > Ftable thenproceed with Duncan's test. The results showed that there was a significant effect of the addition of 0.5%, 1%, and 1.5% gelatin on the quality of the soft texture and easily smeared texture, while the quality of color, aroma, and taste had noeffect. The results of data analysis obtained the highest achievement score overall, namely color 4.44 (1.5%), aroma 3.89(1.5%), soft texture 4.44 (1.5%), texture easily smeared 4.44 (1.5%), and taste 4.22 (1.5%). The best quality test results for white sweet potato jam with the addition of gelatin were in the X₃ treatment with the addition of 1.5% gelati
Differences In Learning Interest Between Male And Female Students On Cullinary Skills Competencies At Smk N 6 Padang
Full text linkThis research was motivated by differences in the learning interests of male and female students in the Culinary Skills Competency at SMK N 6 Padang as evidenced by the average score of female students being higher than male students. This study aims to describe: 1) The learning interest of male students in the Culinary Skills Competency at SMK N 6 Padang, 2) The learning interest of female students in the Culinary Skills Competence at SMK N 6 Padang, 3) Differences in the learning interests of male and female students Girls at SMK N 6 Padang. This type of research is descriptive comparative. The population in this study were male and female students in the Culinary Skills Competency at SMK N 6 Padang, totaling 296 students. The sampling technique used the Proportional Random Sampling technique with a total of 84 students consisting of 42 male students and 42 female students. The data collection technique uses a questionnaire (questionnaire) through the google form using a Likert Scale that has been tested for validity and reliability. The results showed that the learning interest of male students in the culinary skills competency nat SMK N 6 Padang was high, while the learning interest of female students in the culinary skills competency at SMK N 6 Padang was very high. The average value of male students' learning interest has an average of 187.43 and female students have an average of 193.12. Based on these results it was concluded that the learning interest of female students was higher than that of male students