Jurnal Pendidikan Tata Boga dan Teknologi
type: channel
description: Print ISSN : 2685-5372 Online ISSN : 2685-5380 Publisher : Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Editor in Chief Belajar Linux, Jaringan dan Komputer : Prof. Dra. Asmar Yulastri, M.Pd., Ph.D Frequency : 3 issues per year Description : Jurnal Pendidikan Tata Boga dan Teknologi is a peer-reviewed,scientific journal published by Universitas Negeri Padang. The journal aims to communicate the vital issues, latest developments, and thinking on the culinary, education, science and technology behind meal planning,preparation, processing, service for a global consuming public, education and technology in all setting. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management, other foodservice ventures, Culinary innovation, Blurring lines between food technology and culinary arts, Issues and trends related to human nutrition, the collaboration between food science and culinary,innovation techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences, management styles, methods and principles and education in all setting. Jurnal Pendidikan Tata Boga dan Teknologi accepts and publishes articles that focus on the results of scientific studies and research on culinary and culinary education (learning). The results of the study contribute to the understanding and development of scientific theories and concepts, as well as their application in education and cuisine in Indonesia and around the world. Jurnal Pendidikan Tata Boga dan Teknologi scale includes culinary studies in Indonesia and around the world and educational studies in the form of subject matter, strategies, media, learning models, and evaluation of learning in the field of culinary arts.
publisher: Universitas Negeri Padang
language: en-US
publication name: Jurnal Pendidikan Tata Boga dan Teknologi
issn: 2685-5372
copyright: Jurnal Pendidikan Tata Boga dan Teknologi is an Open Access Journal. The authors who publish the manuscript in this journal agree to the following terms: Jurnal Pendidikan Tata Boga dan Teknologi is licensed under a Creative Commons Attribution 4.0 International License. This permits anyone to copy, redistribute, remix, transmit and adapt the work provided the original work and source is appropriately cited. This means: Jurnal Pendidikan Tata Boga dan Teknologi is licensed under a Creative Commons Attribution 4.0 International License. (1) Under the CC-BY license, authors retain ownership of the copyright for their article, but authors grant others permission to use the content of publications in Jurnal Pendidikan Tata Boga dan Teknologi in whole or in part provided that the original work is properly cited. Users (redistributors) of Jurnal Pendidikan Tata Boga dan Teknologi are required to cite the original source, including the author's names, Jurnal Pendidikan Tata Boga dan Teknologi as the initial source of publication, year of publication, volume number, issue, and Digital Object Identifier (DOI); (2) Authors grant Jurnal Pendidikan Tata Boga dan Teknologi the right of first publication. Although authors remain the copyright owner.
items: Effects of Fermented Cassava on Physical, Chemical, and Sensory Properties of Sokaraja Baked Getuk
items: Rice Bran Substitution and Moringa Leaf Powder Addition on Sensory Acceptance Soft Cookies
items: The Influence of Maternal Nutritional Perceptions and Household Income on Early Childhood Dietary Consumption Patterns
items: Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion
items: Ity Inclusive Learning Of Culinary Culinary Arts Based On Direct Practice To Develop The Creativity Of Pkbm Hspg Learners
items: Development of MIT App Inventor-Based Learning Media Using Project Based Learning Model on Molecular Gastronomy Material to Improve Students’s Learning Outcomes
items: Impact of Corn Flour Substitution on the Hedonic Quality of Mocaf Tartlet Shells
items: The Effect Of Sanitation Hygiene Knowledge On Students Clean And Healthy Living Behavior
items: Design of an Instructional Video on Molecular Gastronomy for Vocational High School Students
items: The Effect Of Calcium Hydroxide And Sugar Concentration On The Level Of Likeness Of Green Tomato (Solanum lycopersicum) Candied Fruit
items: Effect of Banana Stem Substitution on Sensory Acceptance, Physical, and Nutritional Characteristics of Stingray Fish Flos
items: Improving Students’ Self Efficacy through QuizWhizzer in Food and Beverage Service Learning
items: Development of Quiche Lorraine Products Made from Beneng Taro Flour and Black Rice Bran as a High-Fiber Snack
items: The Influence Of Internal And External Factors On Fast Food Consumption Intentions Among Undergraduate Culinary Education Students: A Cross Sectional Study
items: Effect Of Tiwul Flour Substitution And Moringa Puree Addition On Soft Cookies Sensory Characteristics
items: Development and Feasibility Testing Of Liveworksheets Based E-LKPD For Learning To Make Sweet bread In Vocational Culinary School
items: Basic Seasoning Knowlege and Praktice Learning Outcomes: A Correlational Study in Culinary Vocational School
items: Effects of Tea Fixation Methods and Fermentation Time on Total Phenol, Caffeine Content, and Consumer Acceptance of Kombucha Tea
items: Hygiene Awareness and Compliance Among Culinary Students at Widya Praja Ungaran Vocational School
items: Implementation Of Baamboozle Game Based Learning To Increase Student Participation In Basic Culinary Learning SMK.N 2 Malang
items: Increasing The Engagement Of 10th-Grade Culinary Students Through The Implementation Of Game-Based Learning Using Word Search
items: Outdoor Study Based Project Based Learning In Improving Students’ Collaboration At SMK.N 2 Malang
items: Analysis Of Industrial Class Implementation In Culinary Program At SMK.N 2 Malang
items: Cipp Evaluation Of Project Based Learning Cooking Class Program In Vocational Culinary Education For Early Childhood Learning
items: Innovation of Potato Flour Based Soft Cookies with Red Kidney Bean Flour Subtitution: Hedonic, Physical, and Properties
items: Effect Of Jicama Flour Substitution On Sensoris, Physical, And Chemical Characteristic Of Gluten-Free Soft Cookies
items: Effect of Mung Bean Flour and Rice Flour Ratio on Quality Characteristics of Gluten-Free Thin Brownies
items: The Effect Of Pumpkin Seed (Cucurbita sp.) And Sesame Seed (Sesamum indicum L.) Addition On The Sensory, Nutritional, And Physical Characteristics Of Almond Csrispy
items: The Influence of PLI Experience and Soft Skills on Work Readiness with Work Motivation as a Mediator among Students of Akademi Pariwisata Bunda Padang

Effects of Fermented Cassava on Physical, Chemical, and Sensory Properties of Sokaraja Baked Getuk
type: item
description: This study aims to analyze the effect of the use of fermented cassava on the level of preference, physical parameters and nutritional content of Sokaraja grilled getuk. This study applied a complete random design or RAL one element with four levels of treatment, namely P0 (0% fermented cassava: 100% non-fermented cassava), P1 (80%: 20%), P2 (90%: 10%) and P3 (100%: 0%). Preference test was carried out by 40 untrained panelists using hedonic methods on color, aroma, taste, texture and overall attributes. Physical tests of color parameters were measured using the Croma Meter tool and texture using the texture analyzer tool. Chemical analysis such as the moisture content of the oven method and the protein content of the titrimetry method. Hedonic data were analyzed using the kruskal wallis test which was continued through the mann whitney test. Study findings showed that the use of fermented cassava produced a relatively equal level of preference for color, aroma, taste and overall parameters between treatments (p > 0.05) but had a real influence on texture or p less than 0.05. The use of fermented cassava tends to reduce the level of hardness so that it forms a consistency that is more tender and more in demand by panelists. In addition, the moisture content and protein content increase as the proportion of fermented cassava increases. Results of study show that fermented cassava has the potential to be used as an alternative ingredient in the development of Sokaraja grilled getuk without reducing sensory acceptance of the product.
creator: Shinta Rizqoh Iktavia
creator: Muhammad Ansori
rights: Copyright (c) 2026 Shinta Rizqoh Iktavia, Muhammad Ansori https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-17
publication date: 2026-06-17
volume: 7
number: 2
starting page: 278
ending page: 285
doi: 10.24036/jptbt.v7i2.27217

Rice Bran Substitution and Moringa Leaf Powder Addition on Sensory Acceptance Soft Cookies
type: item
description: The substitution of rice bran flour and the incorporation of moringa leaf powder were examined in relation to their effects on the sensory acceptability of soft cookies, evaluated across the parameters of color, aroma, taste, and texture. A quantitative experimental design was employed, comprising six treatment combinations: B1K1 (10% rice bran flour and 5% moringa leaf powder), B2K1 (20% rice bran flour and 5% moringa leaf powder), B3K1 (30% rice bran flour and 5% moringa leaf powder), B1K2 (10% rice bran flour and 10% moringa leaf powder), B2K2 (20% rice bran flour and 10% moringa leaf powder), and B3K2 (30% rice bran flour and 10% moringa leaf powder). Preference levels were evaluated by 30 semi-trained panelists through a five-point hedonic test, and all collected data were subsequently analyzed using Two-Way ANOVA. The results indicated that the substitution of rice bran flour did not exert any significant effect on the product's color, aroma, taste, or texture. The addition of moringa leaf powder at a concentration of 10% influenced aroma, taste, and texture as the primary sensory attributes, whereas the addition at 5% produced a significant effect only on aroma, with no notable impact on color, taste, or texture. Moreover, the analytical findings confirmed that no interaction effect existed between the two treatment factors across any of the sensory attributes assessed.
creator: Mohammad Fatkhurrozi
creator: Raida Amelia Ifadah
creator: Andika Kuncoro Widagdo
creator: Lucia Tri Pangesthi
rights: Copyright (c) 2026 Mohammad Fatkhurrozi https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-21
publication date: 2026-06-21
volume: 7
number: 2
starting page: 286
ending page: 292
doi: 10.24036/jptbt.v7i2.27255

The Influence of Maternal Nutritional Perceptions and Household Income on Early Childhood Dietary Consumption Patterns
type: item
description: The unresolved burden of stunting affecting Indonesian children under five years of age officially recorded at 21.5% in 2023 provided the foundational rationale for undertaking the present investigation. This nutritional predicament is postulated to be intrinsically connected to the degree of mothers' comprehension regarding nutritional science and the economic standing of the household, both of which operate as pivotal determinants shaping food procurement decisions and the nutritional adequacy of children's dietary practices. Accordingly, this study aimed to quantify the degree to which maternal nutritional perceptions and household income levels exert influence over dietary consumption patterns among young children attending Dharma Wanita Persatuan Magersari Kindergarten, Krian, Sidoarjo. The study was conducted within a descriptive quantitative research paradigm. Primary data were obtained by distributing structured survey instruments to mothers of children aged 3–6 years, while secondary data were sourced from official school documentation and academically credible literature. Multiple linear regression analysis was employed as the principal inferential technique to examine the directional relationships among the research variables. Empirical findings demonstrated that maternal nutritional perceptions and household income each generated a positive and statistically significant effect on children's dietary consumption patterns both in isolation and in combination at a significance threshold of p < 0.05. The coefficient of determination (R²) yielded 0.750, indicating that 75% of the variability in children's dietary patterns was collectively explained by these predictors, while the residual 25% reflected contributions from variables outside the model. Accordingly, both maternal nutritional perceptions and household income are confirmed as indispensable determinants of early childhood dietary consumption patterns.
creator: Lusiane Chyntia Sengkey
creator: Aulia Bayu Yushila
creator: Sri Handajani
creator: Rendra Lebdoyono
rights: Copyright (c) 2026 Lusiane Chyntia Sengkey https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-21
publication date: 2026-06-21
volume: 7
number: 2
starting page: 293
ending page: 304
doi: 10.24036/jptbt.v7i2.27266

Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion
type: item
description: Sprinkle chili sauce represents a contemporary chili powder-derived product that has experienced growing consumer interest as a seasoning agent used to intensify the flavor profile of various dry food preparations. The present study was undertaken to examine the hedonic properties of dried kecombrang sprinkle chili sauce, establish the optimal product formulation, and characterize the selected formula across varying proportions of kecombrang incorporation. A quantitative descriptive experimental approach was adopted, encompassing six distinct treatment levels of kecombrang concentration, specifically 50%, 60%, 70%, 80%, 90%, and 100%. Sensory evaluation was carried out involving 35 semi-trained panelists with a culinary arts background, who assessed each product formulation against five sensory attributes: color, aroma, texture, taste, and overall acceptability. Statistical analysis was performed using One Way Analysis of Variance (ANOVA), subsequently followed by the Duncan Multiple Range Test (DMRT) to identify significant differences among treatments and determine the most preferred formulation. Findings revealed that variations in kecombrang proportion exerted a statistically significant influence on the hedonic quality of the dried kecombrang sprinkle chili sauce across all evaluated attributes. Among the six formulations tested, F1 (50% kecombrang) emerged as the most favorable treatment, exhibiting a well-balanced reddish-brown appearance, a characteristic yet subtle kecombrang aroma, and a dry texture with a moderately fine consistency that aligned most closely with panelist preferences.
creator: Ulima Putri Nabilah
creator: Mauren Gita Miranti
creator: Hidayatun Musyasyaroh
creator: Diwyacitta Antya Putri
rights: Copyright (c) 2026 Ulima Putri Nabilah https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-21
publication date: 2026-06-21
volume: 7
number: 2
starting page: 305
ending page: 311
doi: 10.24036/jptbt.v7i2.27252

Ity Inclusive Learning Of Culinary Culinary Arts Based On Direct Practice To Develop The Creativity Of Pkbm Hspg Learners
type: item
description: This study aims to describe the implementation of inclusive learning based on direct practice in culinary classes and analyze its contribution to the development of learners' creativity at PKBM HSPG Serang City. The study employed a descriptive qualitative approach involving eleven informants consisting of one academic coordinator, two culinary instructors, one parent/guardian, and seven Package A learners. Data were collected through in-depth interviews, participatory observation, and documentation studies. Data analysis followed the Miles and Huberman model, including data reduction, data display, and conclusion drawing. The findings indicate that direct practice-based learning enhances learners' creativity, independence, self-confidence, collaboration skills, and willingness to explore new ideas. These improvements were reflected in learners' ability to modify food presentation, make decisions during practical activities, interact with peers, and confidently present their work. The results also reveal that direct practice provides concrete learning experiences that facilitate understanding and support the gradual development of skills according to each learner's abilities. Therefore, inclusive learning based on direct practice can serve as an effective strategy for fostering creativity and vocational skills development among learners in community learning centers.
creator: Eva Hudiafa
creator: Ahmad Rizaldi
rights: Copyright (c) 2026 Eva Hudiafa https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-21
publication date: 2026-06-21
volume: 7
number: 2
starting page: 312
ending page: 316
doi: 10.24036/jptbt.v7i2.27286

Development of MIT App Inventor-Based Learning Media Using Project Based Learning Model on Molecular Gastronomy Material to Improve Students’s Learning Outcomes
type: item
description: Observations at SMK Widya Praja Ungaran revealed that every student has at least one Android smartphone used in daily activities, indicating an opportunity to utilize technology as a more interactive and independent learning medium. This study aims to: (1) develop MIT App Inventor-based learning media using the Project Based Learning Model on molecular gastronomy material; (2) determine the feasibility of the developed media; and (3) measure the improvement in student learning outcomes. The study employed the Research and Development (R&D) method with the 4D model (Define, Design, Develop, Disseminate). The instrument validity test resulted in 36 valid items out of 45 items tested. The reliability test using Cronbach’s Alpha indicated a very high level of reliability. Feasibility was evaluated by material and media experts, resulting in scores of 94.6% and 100%, respectively—both categorized as Very Feasible. Learning outcome improvement was measured using N-gain analysis (Hake, 2002), yielding an average N-gain of 0.80 (80.1%)—categorized as High—indicating that the MIT App Inventor-based learning media has been proven feasible and capable of improving student learning outcomes on molecular gastronomy material.
creator: Sabrina Sholihatus Sa'adah
creator: Saptariana Saptariana
rights: Copyright (c) 2026 Sabrina Sholihatus Sa'adah https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-24
publication date: 2026-06-24
volume: 7
number: 2
starting page: 317
ending page: 325
doi: 10.24036/jptbt.v7i2.27248

Impact of Corn Flour Substitution on the Hedonic Quality of Mocaf Tartlet Shells
type: item
description: The purpose of this study was to examine the impact of corn flour substitution on the sensory characteristics of mocaf-based tartlet skin, while determining the most optimal formulation. Variations of corn flour substitution consisting of four levels (10%, 20%, 30%, and 40%) to mocaf flour were tested using a completely randomized experimental design. The hedonic quality test involved 30 semi-trained panelists who assessed four sensory attributes including color, aroma, taste, and texture using a rating scale of 1 to 4. Data were analyzed using the Kruskal-Wallis non-parametric test followed by a post-hoc test using Dunn-Bonferroni with a correction of α' = 0.05/6 = 0.0083. The results showed that corn flour substitution had a significant effect (p < 0.05) on the color (p < 0.001), aroma (p = 0.006), and texture (p = 0.003) of mocaf-based tartlet skin, but had no significant effect on the taste (p = 0.200). The best formulation was found in sample A4 (60% mocaf: 40% corn flour) which produced a characteristic brownish yellow color, dominant corn aroma, and the crispiest texture.
creator: Dearni Br Sipayung
creator: Diwyacitta Antya Putri
creator: Mauren Gita Miranti
creator: Raida Amelia Ifadah
rights: Copyright (c) 2026 Dearni Br Sipayung https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-24
publication date: 2026-06-24
volume: 7
number: 2
starting page: 326
ending page: 332
doi: 10.24036/jptbt.v7i2.27256

The Effect Of Sanitation Hygiene Knowledge On Students Clean And Healthy Living Behavior
type: item
description: This investigation was designed to examine the degree to which students' comprehension of sanitation and hygiene principles contributes to the enactment of clean and healthy living behaviors (PHBS) within the framework of food processing practical activities at SMK Dharma Wanita Gresik. The research adopted a quantitative paradigm, integrating a descriptive analytical framework with simple linear regression as the primary inferential technique. A total of 39 students constituted the study population, all of whom were designated as research participants by means of total sampling. Data acquisition was carried out through two standardized instruments, namely a structured knowledge test and a systematic observational checklist. Analysis of the sanitation and hygiene knowledge variable produced a mean value of 9.87 accompanied by a standard deviation of 2.45. The categorical breakdown indicated that 3 students were placed in the very low proficiency level, 12 students in the low level, 10 students in the moderate level, and 14 students in the high knowledge category. Regarding PHBS behavioral enactment, 17 students — representing the largest subgroup — were situated within the low behavioral tier. The very low PHBS category recorded no student placements, while 9 students were assigned to the moderate behavioral level. An additional 8 students were positioned within the good PHBS tier, and 5 students achieved classification at the very good behavioral level. The inferential analysis conducted through simple linear regression demonstrated that students' sanitation and hygiene knowledge failed to produce a statistically significant impact on their PHBS enactment, as substantiated by a p-value of 0.747 and a coefficient of determination (R²) amounting to a mere 0.3%. These results collectively imply that cognitive mastery of sanitation and hygiene principles in isolation functions as a minimal contributor to the formation of clean and healthy behavioral practices during fo…
creator: Nur Maulidiyah
creator: Ratna Palupi Nurfatimah
creator: Nugrahani Astuti
creator: Hanif Naufal Ahmi
rights: Copyright (c) 2026 Nur Maulidiyah https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-24
publication date: 2026-06-24
volume: 7
number: 2
starting page: 333
ending page: 337
doi: 10.24036/jptbt.v7i2.27250

Design of an Instructional Video on Molecular Gastronomy for Vocational High School Students
type: item
description: Molecular gastronomy learning in vocational culinary education requires instructional media that can visually demonstrate processing techniques and procedures, enabling students to better understand complex concepts. However, learning resources specifically addressing molecular gastronomy remain limited. This study aimed to develop an instructional video on molecular gastronomy applied to cendol processing and to evaluate its material quality, media quality, and student responses. The study employed a Research and Development (R&D) approach using the ADDIE model, limited to the Analysis, Design, and Development phases. The participants consisted of three material experts, three media experts, and 27 students from SMK Negeri 6 Semarang. Data were collected through material validation sheets, media validation sheets, and student response questionnaires using a Likert scale. Quantitative descriptive analysis was conducted based on mean scores. The results indicated that the instructional video obtained a mean score of 4.52 from material experts and 4.48 from media experts. Student responses yielded a mean score of 4.57. All scores fell within the 4.20–5.00 interval, indicating very high feasibility and attractiveness. These findings suggest that the developed instructional video is suitable for supporting molecular gastronomy instruction in vocational high schools. Nevertheless, the effectiveness of the media in improving student learning outcomes was not examined in this study.
creator: Vera Santika
creator: Siti Fathonah
rights: Copyright (c) 2026 Vera Santika https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-24
publication date: 2026-06-24
volume: 7
number: 2
starting page: 338
ending page: 350
doi: 10.24036/jptbt.v7i2.27274

The Effect Of Calcium Hydroxide And Sugar Concentration On The Level Of Likeness Of Green Tomato (Solanum lycopersicum) Candied Fruit
type: item
description: Output of green tomato has continued to rise, especially across East Java, yet this commodity is still rarely processed and tends to deteriorate quickly after harvest, leading to considerable postharvest waste. Because it carries substantial nutrient content and a relatively firm flesh, green tomato is well suited to be turned into a preserved product. This research was carried out to examine how varying concentrations of calcium hydroxide (slaked lime) and sugar influence the resulting characteristics and the degree of consumer acceptance of green tomato candy (Solanum lycopersicum). A factorial experimental design within a quantitative approach was applied, with the data evaluated through two-way ANOVA. Two levels of calcium hydroxide (0.3% and 0.5%) were combined with two levels of sugar (25% and 37.5%) as treatments. The variables assessed covered sensory attributes—color, aroma, flavor, texture, and overall liking—together with several chemical properties. Findings revealed that calcium hydroxide concentration had a marked influence on color, while sugar concentration and the interaction of both factors did not significantly alter aroma, flavor, texture, or overall liking. Panelists favored the formulation containing 0.3% calcium hydroxide and 37.5% sugar, which recorded a pH of 3.21, vitamin C content of 78.76 mg/100 g, total sugar of 39.51%, and calcium content of 11.48 mg/100 g. Overall, the study confirms that properly proportioned calcium hydroxide and sugar can enhance both the quality and the consumer acceptability of green tomato candy.
creator: Ananda Camelia
creator: Hidayatun Muyasyaroh
creator: Lucia Tri Pangesthi
creator: Febriani Lukitasari
rights: Copyright (c) 2026 ananda - camelia https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-24
publication date: 2026-06-24
volume: 7
number: 2
starting page: 351
ending page: 357
doi: 10.24036/jptbt.v7i2.27301

Effect of Banana Stem Substitution on Sensory Acceptance, Physical, and Nutritional Characteristics of Stingray Fish Flos
type: item
description: Banana stem is a potential alternative food ingredient due to its fiber content and its limited utilization in processed food products. This study evaluated the effect of banana stem substitution in stingray fish floss on sensory acceptance, color characteristics, protein content, and moisture content. A Completely Randomized Design (CRD) consisting of four treatments was applied, namely F1 (0%), F2 (10%), F3 (15%), and F4 (25%) banana stem substitution. Sensory data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while nutritional quality data were subjected to ANOVA and Duncan’s multiple range test. Color evaluation was conducted digitally using the Color Identification application based on the RGB color system. The findings revealed that banana stem substitution did not significantly affect color attributes but significantly influenced aroma, texture, taste, and overall acceptability. Increasing the substitution level tended to produce a darker color in the fish floss. Significant differences were also observed in protein and moisture contents. Among all treatments, F4 (25% substitution) showed the highest overall acceptability score (7.7), with protein and moisture contents of 31.4% and 20.12%, respectively.
creator: Syamsiana Indah Cahyani
creator: Siti Fathonah
rights: Copyright (c) 2026 Syamsiana Indah Cahyani https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-24
publication date: 2026-06-24
volume: 7
number: 2
starting page: 358
ending page: 366
doi: 10.24036/jptbt.v7i2.27281

Improving Students’ Self Efficacy through QuizWhizzer in Food and Beverage Service Learning
type: item
description: The low level of students' self-efficacy in studying food and beverage service, as seen by their lack of confidence, reliance on teachers, and minimal involvement in class activities, served as the impetus for this study. This study's goals were to: (1) describe how interactive quizzes utilizing QuizWhizzer are implemented; and (2) investigate how these quizzes affect students' self-efficacy. A two-cycle Classroom Action Research (CAR) design was used in this study. Thirty-four students from SMKN 3 Malang's Class XI Industrial participated. Observations, self-efficacy surveys, interviews, and documentation were used to gather data. With scores of 95.00% in Cycle I and 96.67% in Cycle II, the observation findings showed that the execution of learning activities in both cycles was classified as very good. Even though the gain was only 1.67%, it showed that the learning process was consistently implemented and that students' self-efficacy had significantly improved. The questionnaire findings revealed that students' self-efficacy increased from 81.09% in Cycle I to 90.32% in Cycle II, with both results classified as very high. Furthermore, the Wilcoxon Signed Rank Test showed a statistically significant difference between the two cycles (Z = -4.639; p = 0.001). These findings suggest that the use of QuizWhizzer-based interactive quizzes can effectively enhance students' self-efficacy in Food and Beverage Service learning.
creator: Baiq Maria Ulfa
creator: Nunung Nurjanah
creator: Yetti Setyorini
rights: Copyright (c) 2026 Baiq Maria Ulfa https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-25
publication date: 2026-06-25
volume: 7
number: 2
starting page: 367
ending page: 377
doi: 10.24036/jptbt.v7i2.27283

Development of Quiche Lorraine Products Made from Beneng Taro Flour and Black Rice Bran as a High-Fiber Snack
type: item
description: The purpose of this study to develop quiche lorraine products by substituting wheat flour with beneng taro flour and black rice bran, and to evaluate its sensory acceptance and nutritional content. The study consisted of three formulations: F1 (70% : 30%), F2 (50% : 50%), F3 (30% : 70%), based on the ratio of beneng taro flour and black rice bran. Testing was conducted through organoleptic evaluation with 35 semi trained panelists using hedonic tests (appearance, color, aroma, texture, taste, and overall) and hedonic quality tests (color, taste, aroma, texture, and mouthfeel). The best formulation was determined using the Weighted Sum Model (WSM) method, which considers the importance level of each sensory parameter through specific weighting. The overall assessment weight was set at 25%, while each remaining parameter was weighted at 15%. The results showed that the quiche lorraine made with 70% beneng taro flour and 30% black rice bran (F1) was the most preferred formulation among the panelists. The hedonic test revealed significant differences (p < 0,05) in the appearance and texture parameters. The hedonic quality test showed significant differences (p > 0,05) only in the color and texture parameters. This product qualifies as a high-fiber snack food with a dietary fiber content of 9,0 g/100 g. This study demonstrates that beneng taro flour and black rice bran can serve as substitutes for wheat flour and produce a product that is high in dietary fiber.
creator: Zakiya Dwi Rara
creator: Mia Mustika Hutria Utami
rights: Copyright (c) 2026 Zakiya Dwi Rara, Mia Mustika Hutria Utami https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-25
publication date: 2026-06-25
volume: 7
number: 2
starting page: 379
ending page: 387
doi: 10.24036/jptbt.v7i2.27253

The Influence Of Internal And External Factors On Fast Food Consumption Intentions Among Undergraduate Culinary Education Students: A Cross Sectional Study
type: item
description: This study aims to analyze the influence of internal and external factors on the interest in consuming fast food among undergraduate students of Culinary Arts Education (UNESA). This study uses a quantitative approach with a cross-sectional survey design involving 90 respondents selected through random sampling techniques from a population of 870 students. Data collection was carried out using a structured questionnaire with a 4-point Likert scale and analyzed using multiple linear regression. The results showed that internal factors had a positive and significant effect on consumption interest (Sig. 0.036 < 0.05), with lifestyle indicators as the dominant factor. External factors also had a positive and very significant effect (p < 0.001), with location and ease of access as the most dominant factors. Simultaneously, internal and external factors had a significant effect on fast food consumption interest with a coefficient of determination (R2) of 0.517. and a Cohen's f2 value of 1.070 indicating a large effect size. This means that 51.7% of the variation in consumption interest can be explained by the model. The regression equation obtained is Y = -2.063 + 0.204X₁ + 0.348X₂, which indicates that external factors have a stronger influence than internal factors. This finding indicates that a practical lifestyle and ease of environmental access are the main factors in shaping students' fast food consumption behavior. This finding indicates that although students will later have a deep understanding of nutrition and culinary fields, external environmental factors such as location and ease of access remain the main determinants that are stronger in shaping their fast food consumption behavior.
creator: Putri Febri Wahyuningtiyas
creator: Sri Handajani
creator: Any Sutiadiningsih
creator: Hidayatun Muyasyaroh
rights: Copyright (c) 2026 putri febri wahyuningtiyas https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
volume: 7
number: 2
starting page: 388
ending page: 396
doi: 10.24036/jptbt.v7i2.27257

Effect Of Tiwul Flour Substitution And Moringa Puree Addition On Soft Cookies Sensory Characteristics
type: item
description: This investigation is intended to ascertain the influence exerted by work motivation and the working milieu on the performance of employees.The participants involved in this inquiry comprise staff members of Bank Kalsel Main Branch Office in Banjarmasin. The sampling procedure employed saturated sampling, whereby the entirety of the population elements was incorporated as the research sample. Data were gathered through the administration of structured questionnaires, while the analytical approach applied was multiple linear regression. The findings of the investigation indicate that work motivation and the work environment, when considered concurrently, demonstrate a statistically significant impact on employee performance. Work motivation exhibits a favorable and direct contribution to employee performance. Likewise, the work environment also reveals a constructive and positive influence on employee performance. Data processing was executed through the utilization of a Two-Way ANOVA procedure, subsequently followed by DMRT at a 95% confidence level. In light of the empirical findings, a statistically meaningful effect was observed in the color attribute (p<0.05), attributable to the substitution of tiwul flour alongside the incorporation of moringa leaf puree, whereas the parameters of aroma, taste, and texture did not exhibit any statistically significant variation (p>0.05). The most favorable formulation was attained with the application of 60% tiwul flour and 30% moringa leaf puree, yielding the highest overall preference score of 3.45 on a 1–4 hedonic scale. In terms of nutritional composition, the product comprises 6.23% protein, 77.06% carbohydrates, 182.45 mg calcium, 91.44 mg magnesium, and 53.60 mg vitamin C. These results suggest that the product demonstrates commendable sensory quality and holds prospective potential for advancement as a functional food derived from indigenous resources
creator: Aurellia fitri Ramadhani
rights: Copyright (c) 2026 Aurellia fitri Ramadhani https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
volume: 7
number: 2
starting page: 397
ending page: 404
doi: 10.24036/jptbt.v7i2.27219

Development and Feasibility Testing Of Liveworksheets Based E-LKPD For Learning To Make Sweet bread In Vocational Culinary School
type: item
description: Advances in science and technology in 21st-century education require students to possess the 4C skills, therefore, digital learning media capable of supporting active, independent, and engaging learning are needed, particularly for the sweet bread curriculum in culinary vocational education, which demands a systematic procedural understanding. Sweet bread instruction is still dominated by conventional methods using simple worksheets that lack varied questions and clear visualizations of the process, resulting in low student engagement and difficulty in understanding the steps of making sweet bread. This study aims to: (1) develop a Liveworksheets-based E-LKPD for sweet bread production learning; (2) determine its feasibility in terms of content; (3) determine its feasibility in terms of media; and (4) analyze students responses. This Research and Development (R&D) study employed the ADDIE model, involving subject matter experts, media experts, and culinary students as research subjects. The validation data from the subject matter experts and media experts were analyzed using Aiken’s V index and the Intraclass Correlation Coefficient (ICC) reliability test, while the students’ response data were analyzed using percentage analysis. The results of the study indicate that the Liveworksheets-based E-LKPD was successfully developed with a content validity of 0,935 and a media validity of 0,889, both of which fall into the high category. The reliability test results showed an ICC value of 0,789 for the content aspect and 0,778 for the media aspect, indicating a good level of reliability. Student responses achieved a percentage of 78%, falling into the “very good” category. However, the ease-of-use aspect in both the media evaluation and student responses remained in the “moderate” category, thus requiring further refinement. This study has limitations because it was only conducted up to the development stage without testing effectiveness during the implementation stage thr…
creator: Anifa Nur Fitri
creator: Annisa Nur’ Aini
creator: Lucia Tri Pangesthi
creator: Aulia Bayu Yushila
rights: Copyright (c) 2026 Anifa Nur Fitri https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
volume: 7
number: 2
starting page: 405
ending page: 412
doi: 10.24036/jptbt.v7i2.27259

Basic Seasoning Knowlege and Praktice Learning Outcomes: A Correlational Study in Culinary Vocational School
type: item
description: This research aims to analyze the relationship between basic spice understanding and food processing practical learning outcomes among Grade X culinary students at SMK Widya Praja Ungaran. The study employs a quantitative correlational design with a population of 70 students. Data were collected using purposive sampling, selecting 35 students from class X Kuliner 2 as the primary sample after a pilot test on class X Kuliner 1. The instrument for Variable X consisted of 24 valid items (from 30 initial items) with a reliability coefficient (Cronbach's Alpha) of 0.940. Normality testing using Kolmogorov-Smirnov with Monte Carlo simulation confirmed both variables were normally distributed, justifying parametric analysis. Statistical analysis revealed a correlation coefficient (r) of 0.068 with a significance value of 0.699 > 0.05 and a coefficient of determination (R²) of 0.006. These results indicate a positive but non-significant relationship, meaning basic spice understanding contributes only 0.6% to the variation in practical learning outcomes and does not directly determine psychomotor performance in a laboratory setting. These findings suggest that vocational culinary education requires stronger integration between theoretical instruction and repetitive hands-on practice to bridge the cognitive-psychomotor gap.
creator: Dhini Alfiani Mursidi
creator: Muhammad Ansori
rights: Copyright (c) 2026 Dhini Alfiani Mursidi https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
volume: 7
number: 2
starting page: 413
ending page: 420
doi: 10.24036/jptbt.v7i2.27265

Effects of Tea Fixation Methods and Fermentation Time on Total Phenol, Caffeine Content, and Consumer Acceptance of Kombucha Tea
type: item
description: Serious health problems such as the risk of prediabetes, decreased immune function, hypertension, and digestive disorders are increasing among young people. This condition has increased public awareness of maintaining health. In response, various foods and beverages that support health have emerged, including green tea and its derivative product, kombucha tea, which can be an alternative to address these health issues. This study investigated kombucha tea produced using different fixation methods (panning and steaming) and fermentation durations (7 and 10 days) on total phenolic content, caffeine content, and consumer preference. The analysis of total phenolic content and caffeine content employed a quantitative approach using an experimental method with a 2×2 factorial design and three replications. The research process included tea production using panning and steaming methods, followed by fermentation with starter culture and SCOBY for 7 and 10 days. Chemical analyses were then conducted to determine total phenolic and caffeine contents, along with a hedonic test using a 9-point scale. Data were analyzed using Two-Way ANOVA followed by Tukey’s test for total phenolic and caffeine contents, while non-parametric Kruskal–Wallis and Mann–Whitney tests were used for hedonic data analysis. The results showed that the highest total phenolic content (1191.56 ppm) was obtained from steaming with 10 days of fermentation, while the lowest (677.22 ppm) was found in panning with 10 days of fermentation. The highest caffeine content (189.23 ppm) was observed in steaming with 7 days of fermentation, while the lowest (53.93 ppm) was found in steaming with 10 days of fermentation. The interaction between fixation method and fermentation duration (p < 0.05) significantly affected total phenolic content, caffeine content, and consumer preference. The steaming treatment with 10 days of fermentation produced the highest total phenolic content (1191.56 ppm) and the lowest caffeine con…
creator: Cici Mahmuda
creator: Pudji Astuti
rights: Copyright (c) 2026 cici mahmuda mahmuda, pudji astuti astuti https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-29
publication date: 2026-06-29
volume: 7
number: 2
starting page: 421
ending page: 429
doi: 10.24036/jptbt.v7i2.27275

Hygiene Awareness and Compliance Among Culinary Students at Widya Praja Ungaran Vocational School
type: item
description: Food is a primary human need, therefore food hygiene and safety must be properly maintained, especially by food handlers. This study's goal is to explore the correlation between awareness and hygiene compliance of Culinary students. A quantitative approach was applied in this study through the use of a descriptive-correlational method designed to ascertain the correlation between awareness and hygiene compliance among culinary students. The research subjects consisted of 35 tenth-grade Culinary students of Widya Praja Vocational School selected through total sampling (n = 31). The research instrument includes a 24-item questionnaire to measure hygiene awareness and an observation sheet to assess hygiene behavior compliance. Instrument testing was conducted using SPSS version 27. The instrument was considered valid if r-count (>0,355) and reliable if Cronbach’s Alpha > 0,60. The reliability test revealed Cronbach's Alpha value of 0,937, revealing that the instrument was reliable. The findings revealed that the average student’s hygiene awareness score was 93%, while the average hygiene compliance score was 93,3%, both categorized as very high. Pearson correlation analysis showed an r value of 0,900 with a significance level of p < 0,001. These results reveal a very strong and significant correlation between hygiene awareness and hygiene behavior compliance. This study was limited to one school with a relatively small number of respondents and did not examine other factors that may influence a student's hygiene behavior.
creator: Irma Winari
creator: Muhammad Ansori
rights: Copyright (c) 2026 Irma Winari https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 430
ending page: 437
doi: 10.24036/jptbt.v7i2.27282

Implementation Of Baamboozle Game Based Learning To Increase Student Participation In Basic Culinary Learning SMK.N 2 Malang
type: item
description: Conventional one-directional instruction tends to reduce student motivation and engagement, particularly in vocational foundational subjects at the secondary level. This study analyzes the implementation of Baamboozle as a game-based learning medium in Grade X Culinary class at SMKN 2 Malang. The research subjects were 35 class X Culinary students and 1 subject teacher, with a focus on learning the Basics of the Expertise Program subject. Data were collected through participatory observation and in-depth interviews, then analyzed qualitatively descriptively which includes data reduction, data presentation, and drawing conclusions. The findings reveal two key outcomes: first, Baamboozle -based group game activities consistently stimulated active participation and peer collaboration that was absent in conventional instruction; second, students demonstrated measurably improved conceptual understanding, evidenced by faster and more accurate responses during evaluation sessions. Baamboozle is proven effective in creating a learning environment that is engaging, interactive, and responsive to the learning characteristics of Generation Z students. These findings suggest that integrating game-based platforms such as Baamboozle offers a concrete strategy for vocational teachers seeking to foster meaningful, student-centered learning experiences.
creator: Citra Diah Permata
creator: Laili Hidayati
rights: Copyright (c) 2026 Citra Diah Permata, Laili Hidayati https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 438
ending page: 446
doi: 10.24036/jptbt.v7i2.27288

Increasing The Engagement Of 10th-Grade Culinary Students Through The Implementation Of Game-Based Learning Using Word Search
type: item
description: This study aims to describe the implementation of interactive learning using a word search game to increase student participation in the Culinary Vocational Program at SMK Negeri 2 Malang. Low student activity in conventional, teacher-centered instruction prompted the adoption of a more interactive approach. A game‑based learning model was chosen for its potential to enhance motivation, engagement, and learning outcomes among students in the culinary program at SMK Negeri 2 Malang. The research employed a descriptive qualitative approach through observation, interviews, and documentation. Data were analyzed using the following steps: (1) data reduction, (2) data display, and (3) drawing conclusions/verification. Conclusions were drawn by comparing field findings with relevant theory. Observations and interviews indicated a tendency for the percentage of students willing to come forward and answer to increase from 30% to approximately 70% when using the word search. Students also reported improved focus and greater enthusiasm for basic culinary skills material. The study concludes that the word search is a feasible alternative as an innovative instructional medium suited to the characteristics of vocational education, being easy to implement, relevant to core program content, and effective in promoting active student engagement.
creator: Daud Arzaky Ahmad
creator: Laili Hidayati
rights: Copyright (c) 2026 Daud Arzaky Ahmad, Laili Hidayati https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 447
ending page: 453
doi: 10.24036/jptbt.v7i2.27290

Outdoor Study Based Project Based Learning In Improving Students’ Collaboration At SMK.N 2 Malang
type: item
description: This study aims to examine the implementation of Project Based Learning (PjBL) based on outdoor study in improving the teamwork skills of tenth-grade Culinary students at SMKN 2 Malang. The study was motivated by the students' low level of teamwork skills, as indicated by limited active participation, ineffective communication, and unequal task distribution during group activities. This research employed a field research method using a descriptive qualitative approach. The participants consisted of nine students who took part in a fun cooking activity at SDN Dinoyo 4 Malang. Data were collected through observations, interviews, and documentation, while data analysis was conducted using the stages of data reduction, data display, and conclusion drawing. The findings showed that all participants demonstrated improvements in their teamwork skills during the implementation of PjBL based on outdoor study. These improvements were reflected in increased active participation, more effective communication, greater responsibility for assigned tasks, mutual assistance, respect for others' opinions, and stronger group cohesion. The findings indicate that PjBL based on outdoor study provides meaningful and contextual learning experiences that support the development of students' teamwork skills.
creator: Putri Khansa Mudhiah
creator: Laili Hidayati
rights: Copyright (c) 2026 Putri Khansa Mudhiah, Laili Hidayati https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 454
ending page: 459
doi: 10.24036/jptbt.v7i2.27291

Analysis Of Industrial Class Implementation In Culinary Program At SMK.N 2 Malang
type: item
description: This research was motivated by the importance of improving vocational students’ competencies and work readiness through learning integrated with industrial needs. The industrial class program in the culinary field is considered a strategic effort to strengthen the link and match between schools and industry. This study employed a qualitative descriptive approach conducted at SMKN 2 Malang through observation, interviews, and documentation. The results showed that the implementation of the industrial class program through curriculum synchronization, direct industrial practice, and periodic evaluation was able to improve students’ hard skills and soft skills. Students demonstrated improvement in food processing skills, customer service, communication, discipline, teamwork, and professional readiness. The program, which was conducted in two periods at different industries, also broadened students’ work experience and adaptability. The main obstacles identified were students’ mental readiness and differences in perceptions between schools and industry regarding the implementation of industrial classes. Therefore, the industrial class program proved effective in improving students’ competencies and work readiness in the culinary expertise program.
creator: Nadira Alya Putri
creator: Laili Hidayati
rights: Copyright (c) 2026 nadira alya putri, laili hidayati https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 460
ending page: 464
doi: 10.24036/jptbt.v7i2.27293

Cipp Evaluation Of Project Based Learning Cooking Class Program In Vocational Culinary Education For Early Childhood Learning
type: item
description: This study aims to evaluate the implementation of the Project Based Learning (PjBL) Cooking Class program of the Culinary Department of SMK Negeri 2 Malang at ABA 25 Kindergarten, Malang City using the CIPP (Context, Input, Process, Product) evaluation model. The study used a qualitative evaluative approach involving 12 informants consisting of supervising teachers, grade X students of the Culinary Department, the kindergarten principal, kindergarten teachers, and kindergarten students. Data collection techniques were carried out through in-depth interviews, participatory observation, documentation, and triangulation of sources, techniques, and time. Data were analyzed using the interactive model of Miles and Huberman through data reduction, data presentation, and drawing conclusions. The results of the study indicate that the program contextually has high relevance to the vocational education curriculum and the learning needs of early childhood. In the input aspect, program planning has been running well although there are still limitations in facilities and infrastructure for implementing activities. In the process aspect, program implementation is effective with the active involvement of students in project-based learning. In the product aspect, the program has a positive impact on improving technical skills, communication, creativity, cooperation, and students' self-confidence. The study concluded that the PjBL Cooking Class program is effective as a project-based vocational learning model, but still requires strengthening of practical facilities, improving students' problem-solving skills, and a more structured program monitoring system.
creator: Erinna Ayu Prasysta
creator: Laili Hidayati
rights: Copyright (c) 2026 ERrinna Ayu Prasysta, Laili Hidayati https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 465
ending page: 472
doi: 10.24036/jptbt.v7i2.27296

Innovation of Potato Flour Based Soft Cookies with Red Kidney Bean Flour Subtitution: Hedonic, Physical, and Properties
type: item
description: The effect of red kidney bean flour substitution on the hedonic preference, physical, and chemical characteristics of potato flour-based soft cookies was investigated using an experimental method with Completely Randomized Design (CRD) consisting of one factor and four treatments, namely F0 (100% potato flour), F1 (70% potato flour : 30% red kidney bean flour), F2 (60% potato flour : 40% red kidney bean flour), and F3 (50% potato flour : 50% red kidney bean flour) with two replications. The mean values of the hedonic preference test were analyzed using the Kruskal-Wallis test, which showed that all parameters were significantly different with a significance value of 0,01 lower than 0,05 (p<0,05),therefore followed by the Mann-Whitney test.. The result showed that the substitution of red bean flour affected the characteristics of soft cookies. Treatmant F2 (60% potato flour : 40% red kidney bean flour) showed better panelist acceptance compared to the other treatments. Higher substitution levels of red bean flour tended to produce darker-colored soft cookies with a denser texture. The protein content of treatment F2 was 7.05%, while the moisture content of treatment F3 was 11.76%. all treatments met the minimum protein requirement of SNI 2973:2022 ≥5%, while moisture content in all treatments ecceeded the maximum permitted level (≤5%). Based on hedonic preference, physical, and chemical characteristic, treatment F2 (60% potato flour : 40% red kidney bean flour) demonstrated better result compared to the other treatments.
creator: Dian Rose Mahersi
creator: Pudji Astuti
rights: Copyright (c) 2026 dian rose mahersi https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 473
ending page: 483
doi: 10.24036/jptbt.v7i2.27314

Effect Of Jicama Flour Substitution On Sensoris, Physical, And Chemical Characteristic Of Gluten-Free Soft Cookies
type: item
description: The increasing dependence on wheat flour has encouraged the development of gluten-free food products based on local ingredients. This study aimed to analyze the effect of jicama flour substitution on the sensory, physical, and chemical characteristics of mocaf-based gluten-free soft cookies and to determine the most appropriate substitution level. A quantitative experimental method with a single-factor design was employed using four substitution levels: F0 (100% mocaf flour), F1 (80% mocaf flour : 20% jicama flour), F2 (60% mocaf flour : 40% jicama flour), and F3 (40% mocaf flour : 60% jicama flour). The observed parameters included sensory acceptance, color and texture characteristics, moisture content, and protein content. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test. The results showed that jicama flour substitution significantly affected the characteristics of soft cookies (p < 0.05). Formulation F2 achieved the highest sensory scores for taste (8.17), texture (8.10), and overall acceptance (8.17). Moisture content ranged from 14.36% to 15.66%, while protein content ranged from 1.59% to 3.70%. Although protein content increased with increasing levels of jicama flour substitution, the moisture content of all formulations exceeded the Indonesian National Standard (SNI) requirement for cookies. Based on the sensory, physical, and chemical evaluations, formulation F2 exhibited favorable characteristics and was well accepted as a mocaf-based gluten-free soft cookie..
creator: Adila Khairunisa
creator: Pudji Astuti
rights: Copyright (c) 2026 Adila Khairunisa https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 484
ending page: 494
doi: 10.24036/jptbt.v7i2.27319

Effect of Mung Bean Flour and Rice Flour Ratio on Quality Characteristics of Gluten-Free Thin Brownies
type: item
description: Gluten-free bakery products can be developed using local ingredients such as mung bean flour and rice flour as alternatives to wheat flour in thin brownies. This study aimed to analyze the differences in mung bean flour and rice flour ratios on preference level, nutritional content, and physical characteristics of gluten-free thin brownies. The research used an experimental method with three treatments, namely P3:1, P1:1, and P1:3. The hedonic test was conducted by 40 semi-trained panelists using a 1–9 scale on color, aroma, texture, taste, and overall acceptability. Preference data were analyzed using the Kruskal-Wallis and Mann-Whitney tests, while nutritional data were analyzed using ANOVA and DMRT. The results showed significant differences in texture, taste, and overall acceptability, but no significant differences in color and aroma. The P1:1 treatment obtained the highest preference scores for color (7.83), aroma (7.73), texture (8.08), taste (8.05), and overall acceptability (8.10). Moisture content ranged from 1.03% to 1.54% and met SNI 2973:2022 which requires a maximum moisture content of 5%, while protein content ranged from 7.64% to 10.69%. The P1:1 formulation produced gluten-free thin brownies with the best quality.
creator: Nadila Anggi Praseti
creator: Siti Fathonah
rights: Copyright (c) 2026 Nadila Anggi Praseti https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 495
ending page: 504
doi: 10.24036/jptbt.v7i2.27313

The Effect Of Pumpkin Seed (Cucurbita sp.) And Sesame Seed (Sesamum indicum L.) Addition On The Sensory, Nutritional, And Physical Characteristics Of Almond Csrispy
type: item
description: Pumpkin seeds and sesame seeds are local food ingredients with the potential to improve the sensory quality and nutritional value of almond crispy. This study aimed to analyze the effect of pumpkin seed and sesame seed addition on the acceptability, nutritional content, and physical characteristics of almond crispy. A Completely Randomized Design (CRD) with one factor and three levels of seed addition (30%, 40%, and 50%) was employed. Acceptability was evaluated by 40 semi-trained panelists using a 9-point hedonic scale for color, aroma, taste, texture, and overall acceptability. Nutritional content was analyzed through moisture and protein determination, while physical characteristics were evaluated through color and texture measurements. The results showed that the addition of pumpkin seeds and sesame seeds significantly affected all acceptability attributes (p<0.05). The 50% addition level achieved the highest acceptability scores for color (8.28), aroma (8.60), taste (8.13), texture (8.35), and overall acceptability (8.68). Moisture content ranged from 1.62% to 1.98%, while protein content ranged from 14.67% to 15.51%. All formulations complied with the quality requirements for cookies specified in the Indonesian National Standard (SNI 2973:2011), namely a maximum moisture content of 5% and a minimum protein content of 5%. The 40% addition level produced the highest hardness value (353.5 g), whereas the 50% addition level was selected as the best formulation based on its superior acceptability and higher protein content. Therefore, the addition of 50% pumpkin seeds and sesame seeds has the potential to improve the sensory quality and nutritional value of almond crispy.
creator: Sabrina Eka Salsabila
creator: Siti Fathonah
rights: Copyright (c) 2026 Sabrina Eka Salsabila https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-06-30
publication date: 2026-06-30
volume: 7
number: 2
starting page: 505
ending page: 513
doi: 10.24036/jptbt.v7i2.27320

The Influence of PLI Experience and Soft Skills on Work Readiness with Work Motivation as a Mediator among Students of Akademi Pariwisata Bunda Padang
type: item
description: This study examines the influence of Industrial Field Practice (PLI) Experience and Soft Skills on Work Readiness among students of Akademi Pariwisata Bunda Padang, with Work Motivation as a mediating variable within the Stimulus-Organism-Response (SOR) theoretical framework. Using a quantitative approach with total sampling, data were collected from all 40 students of the 2024 cohort and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) via SmartPLS, incorporating bootstrapping procedures and outer model evaluation. Results indicate that PLI Experience directly and significantly influences Work Readiness (β = 0.839; T = 8.792), but does not significantly affect Work Motivation (T = 0.727; p = 0.467). Soft Skills emerged as the most dominant predictor of Work Motivation (β = 0.921; T = 25.340; p < 0.001) and significantly predicted Work Readiness directly (β = 0.589; T = 4.098). Work Motivation significantly mediates only the Soft Skills–Work Readiness pathway (indirect effect = 0.381; T = 2.800; p = 0.005). These findings confirm the SOR Framework's applicability in vocational tourism education and highlight the strategic need for institutions to strengthen PLI quality and embed structured soft skills development within the curriculum to produce competitive hospitality graduates.
creator: Yulia Mandasari
creator: Ida Rochanawati
creator: Musparni Musparni
creator: Naseh Ulwan
creator: Akrimullah Mubai
rights: Copyright (c) 2026 Yulia Mandasari https://creativecommons.org/licenses/by/4.0
license: https://creativecommons.org/licenses/by/4.0
date: 2026-07-01
publication date: 2026-07-01
volume: 7
number: 2
starting page: 514
ending page: 523
doi: 10.24036/jptbt.v7i2.27337