Jurnal Pendidikan Tata Boga dan Teknologi
Print ISSN : 2685-5372 Online ISSN : 2685-5380 Publisher : Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Editor in Chief : 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.
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.
Field Work Practice Of Culinary Student Through Teaching Factory At SMK Negeri 1 Lubuk Sikaping
Vocational High Schools (SMK) are required to produce graduates who are job-ready and equipped with skills that meet industry needs. SMK Negeri 1 Lubuk Sikaping, as one of the Centers of Excellence (SMK PK), is committed to developing its curriculum and providing learning facilities that equip students with the competencies needed for the workforce through the implementation of Teaching Factory learning. This study aims to determine the effect of Teaching Factory learning on the Readiness of Culinary Students' Field Work Practice at SMK Negeri 1 Lubuk Sikaping. This type of research uses a quantitative. The data collection technique was carried out through a questionnaire given to 66 students. Data analysis used software SPSS versi 26.00 with a simple linear regression test. The results of the study showed: (1) Teaching Factory learning is in the good category (44%), and Culinary Students' Field Work Practice Readiness is also in the good category (38%). (2) The results of the regression test show that there is a positive and significant influence between Teaching Factory learning on Field Work Practice, with a significance value of 0.010. (3) The regression coefficient value is 0.143, which means that every one unit increase in the TeFa learning variable can increase Culinary Students' Field Work Practice Readiness by 0.143 points. The R value of 0.143 indicates that Teaching Factory learning contributes 14.3% to Culinary Students' Field Work Practice Readiness, while the remaining 85.7% is influenced by other factors.
Copyright (c) 2026 Tri Arina https://creativecommons.org/licenses/by/4.0
The Relationship Between Students’ Creativity and Learning Outcomes in Fusion Food Learning at SMKS Aisyiyah Duri
This study aims to analyze the relationship between students’ creativity and learning outcomes in fusion food learning in class XII of SMKS Aisyiyah Duri. The research method uses a correlational approach. The research sample consisted of 17 students with an r-table value of 0,482, using a saturated sampling technique, where all members of the population were taken as sample. Data was measured using a five-point Likert scale questionnaire and analyzed using normality test (Shapiro-Wilk), linearity tests, Pearson product-moment correlation, and t-tests. The results showed that students’ creativity perception was in the medium to high category, while the learning outcomes of fusion food learning outcomes were in the medium category. The t-test showed a significance value of 0,003 < 0,05, which indicates that there is a relationship between student creativity and learning outcomes. The value of the correlation coefficient r is -0,674 and the value of sig. 0,002 which indicates a strong and significant linear relationship between student creativity and learning outcomes with the direction of negative relationships. It shows that the higher the student’s creativity, the lower the learning outcomes scores tend to be, and vice versa. Therefore, it is necessary to consider teaching strategies and assessments that balance the creative process and competence achievement.
Copyright (c) 2026 Nur Rahmah Jamil https://creativecommons.org/licenses/by/4.0
Development of an Android-Based Digital Room Service Module Called “Servino” at Vocational Schools Specializing in Culinary Arts
Room Service learning in Culinary vocational education requires learning media that is easily accessible and supports independent study. Due to its procedural nature, Room Service material demands an interactive and flexible presentation. This study aims to: (1) develop an Android-based Room Service digital module; (2) assess its feasibility in terms of content; (3) assess its feasibility in terms of media; and (4) analyze student responses to the module. This Research and Development (R&D) study utilizes the ADDIE model. Data were collected through questionnaires distributed to content experts, media experts, and Culinary students, and then analyzed using quantitative descriptive techniques. The results indicate that: (1) the Android-based Room Service digital module was successfully developed and is accessible via https://digitalstudio.my.id/p11/; (2) content feasibility reached a score of 94% (Very Feasible); (3) media feasibility reached 98% (Very Feasible); and (4) the average student response was 94% (Excellent). The SERVINO application was developed using iSpring Suite and Web2APK Builder, incorporating the Guided Note Taking learning method for structured note-keeping. These findings demonstrate that the SERVINO application serves as an effective digital solution to overcome internet connectivity barriers in schools while enhancing students' procedural mastery through offline-accessible demonstrations. This research contributes to the digital transformation of vocational pedagogy by providing a practical mobile-based model for culinary training.
Copyright (c) 2026 Angelina Mayoga Echa Wahyudi https://creativecommons.org/licenses/by/4.0
Development Of Digital Module ‘Kopixplore’ Android-Based On Coffee For Culinary Vocational Students
The implementation of the Merdeka Curriculum, which emphasizes student-centered learning, learner autonomy, the use of technology, and alignment with industry needs, encourages innovation in instructional materials for vocational education in Vocational High Schools (SMK). One such innovation is the development of the KopiXplore digital module, an Android application designed for culinary vocational students, featuring coffee-related materials, available at the following link: https://shorturl.at/JoFIF. This study aims to: (1) produce a KopiXplore digital module based on an Android application for coffee materials, (2) to determine the feasibility of KopiXplore digital module materials and media, and (3) identify students’ responses to the use of the module. This research employed a Research and Development (R&D) approach based on the ADDIE development model, which consists of Analysis, Design, Development, Implementation, and Evaluation. The data were collected using questionnaires administered to three material experts, three media experts, and 32 culinary vocational high school students as subjects of a limited trial. The collected data were analyzed using descriptive quantitative techniques, expressed as percentages. The results showed that the KopiXplore digital module achieved a material feasibility score of 99.8%, categorized as very feasible; a media feasibility score of 97%, categorized as very feasible, and a student response score of 85%, categorized as very good. This research makes a tangible contribution to vocational learning by providing digital teaching materials that support the linkage between school learning and the culinary industry’s needs. Based on these results, it can be concluded that the KopiXplore digital module, based on an Android application, is feasible to be used as a digital instructional material for coffee learning for culinary vocational high school students.
Copyright (c) 2026 Fadianisa Aqilah https://creativecommons.org/licenses/by/4.0
The Effect of Tiktok Content Type and Content Interaction on Brand Awareness of Custom Cake D’meals
This study aims to analyze the partial and simultaneous effects of TikTok content type and content interaction on the brand awareness of Custom Cake D’meals. The growing popularity of custom cakes on TikTok provides the background for examining how content strategies and audience engagement contribute to brand awareness. This research employs a quantitative explanatory approach using a survey of 95 respondents who follow the TikTok account @milaniaadrr (owner of Custom Cake D’meals). The sample was selected using purposive sampling and the Slovin formula. Data were analyzed using multiple linear regression with t-test and F-test. The results indicate that content type and content interaction influence brand awareness, and simultaneously have a significant effect with a coefficient of determination of 48.5%. These findings suggest that effective TikTok marketing strategies require alignment between appropriate content formats and efforts to encourage active audience interaction. This study provides empirical evidence for culinary business practitioners in utilizing social media to build brand awareness and supports Culinary Education by offering practical insights for developing innovative promotional strategies aligned with the modern culinary industry.
Copyright (c) 2026 Aisya Risnanda Fadhilla https://creativecommons.org/licenses/by/4.0
Development E-module Making Sauces Food Processing and Serving Subjects in Vocational High Schools
This research is motivated by the fact that the learning media used is still limited to modules, package books, and jobsheets in the form of prints that are at risk of being easily damaged, and students are less interested in these media. The purpose of this research is to develop e-module media for making sauce; determine the feasibility of e-module media for making sauce; and find out the response of students to the use of e-module media for making sauce. The type of research used is Research and Development (R&D) with a four-D (4D) development model. The subject of the study was 36 students of class XI Culinary at SMK Negeri 1 Sewon Bantul. The data analysis technique uses quantitative descriptive analysis. The results of the research obtained were to produce sauce making e-module media in the form of links that can be accessed via smartphones or laptops; the feasibility of sauce making e-module media was declared very feasible with a percentage of 91.9% by material experts and 96.7% media experts; students' response to the use of sauce making e-module media It was stated based on the results of a small-scale trial with 6 student respondents obtaining a percentage of 85% with the category of very understanding, and the results of a limited scale trial with 30 student respondents obtaining a percentage of 92.08% with the category of very understanding. This shows that the e-module media for making sauce in food processing and serving is suitable for use in the learning process.
Copyright (c) 2026 Yuslita Eka Nanda https://creativecommons.org/licenses/by/4.0
Development E-Module For Stock Making In The Basic Culinary In Vocational High Schools
This research is motivated by the limitations of learning media used in SMK Negeri 1 Sewon Bantul, so that students feel bored and have difficulty understanding the material delivered by the teacher. The objectives of this study are: 1) to develop an e-module media for stock making, 2) to determine the feasibility of material experts and media experts regarding the e-module media for stock making, 3) to determine students' responses to the use of e-module media for stock making. The type of research is research and development (R&D) with the Four-D model (Define, Design, Development, Dissemination). Data collection techniques are observation, questionnaires and documentation. Data analysis techniques use descriptive statistical analysis. The results of the study show that: 1) this study produces an e-module learning media for stock making in the form of a flipbook heyzine link https://heyzine.com/flipbook/c70ef8e0de.html; 2) The stock making e-module media was declared very suitable for use, based on the validation results of material experts with a percentage of 84,36% and media experts with a percentage of 96,7%; 3) the students' responses to the stock making e-module media showed a very understanding category, based on small scale trials with a percentage of 88,13% and on limited scale trials with a percentage of 87,88%.
Copyright (c) 2026 Tiara Nur Afifah https://creativecommons.org/licenses/by/4.0
Development of Tutorial Video Media on PPE Us in Food Processing Practices at the PVKK FKIP UST
This study aims to develop instructional media in the form of a video tutorial on the use of Personal Protective Equipment (PPE) in food-processing practice, to determine the feasibility of the PPE tutorial video, and to identify students’ responses to the video tutorial in food-processing practicum learning. This research is a Research and Development (R&D) study using the Four-D (4D) development model, which consists of the define, design, development, and dissemination stages. The research subjects were third-semester Culinary Arts students enrolled in the Food-Processing Technology Management course in the PVKK Study Program, FKIP UST. The feasibility assessment of the learning media was carried out by media experts and material experts. The small-scale trial involved 5 students, while the limited-scale trial involved 23 students. The instrument used was a questionnaire, and the data analysis technique employed was quantitative descriptive analysis. The results showed that the PPE tutorial video for food-processing practice has a duration of 10 minutes and 2 seconds and can be accessed anytime and anywhere through the YouTube link https://bit.ly/VideoTutorialAPD. The tutorial video was declared highly feasible by material experts with a score of 90.83% and by media experts with a score of 94.17%. Student responses to the PPE tutorial video during the small-scale trial yielded a percentage of 93.61% (strongly agree), and the limited-scale trial yielded a percentage of 87.74% (strongly agree).
Copyright (c) 2026 Eko Sri Wahyuningsih https://creativecommons.org/licenses/by/4.0
Development Of Halal Food Textbooks To Support Culinary Students' Achievement Of SDGs
The background of this research is the increasing demand for the Indonesian halal industry and the achievement of SDGs, as well as the limited comprehensive Halal Food teaching materials in universities. The aim of the research to develop and determine the feasibility of a textbook for undergraduate students of Culinary Arts Education, UNESA. The novelty of this research lies in the integration of three pillars: sharia aspects, certification regulations, and practical food technology (critical points) relevant to culinary vocations. The method used is the Research and Development (R&D) 4D model (Define, Design, Develop, Disseminate), the textbook was validated by 3 experts (material and media) and tested limited to 65 students as users. The results of quantitative descriptive analysis and data triangulation showed that the textbook was declared "Very Feasible". User responses were very positive, where 86.2% of students rated the book "Feasible for Use". The highest quantitative scores were in the SDGs Insight category (3.71/4.00) and Material Construction Feasibility (3.65/4.00), which validated the success of the substance. The main areas of improvement identified consistently by experts and students were the technical aspects of visual presentation, such as cover design, layout, and image resolution (3.50/4.00). It was concluded that this textbook is very valid and worthy of being implemented as the main teaching material after improvements to the visual design. Implementation of the textbook in learning activities is an assignment for students regarding the analysis of critical halal points in MSME products around the campus.
Copyright (c) 2026 RATNA PALUPI NURFATIMAH, NUGRAHANI ASTUTI, Hidayatun Muyasyaroh, Fitri Komala Sari, Hanif Naufal Ahmi https://creativecommons.org/licenses/by/4.0
Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School
The use of learning media will help educators in delivering learning materials so that they can be well understood by students. However, in culinary learning, especially in the material of plant-based food cuts, the learning media used is still dominated by conventional learning methods such as lectures. The media cannot be used to visualize the shape and technique of the pieces in the material, this causes students to tend to be passive and less interested in understanding the material presented. Thus, innovative and interactive learning media is needed to improve students' understanding. Augmented Reality (AR) was chosen as a solution because it is able to display real visuals in 3D so as to help students understand the material visually and realistically. This research aims to develop flashcard learning media with Augmented Reality (AR) on plant-based food ingredient materials, to determine the feasibility of the material and the feasibility of the media for the learning media that has been developed. The type of research and research model used is ADDIE, but the research is limited to the development stage. The subjects of this study are class X students totaling 34 students, while the object of this study is flashcard learning media with augmented reality (AR). The instruments used in this study include validation sheets of material experts and media experts on the media used. The results of this study were concluded that flashcard media with AR is in the form of printed products that include material cut from plant-based foodstuffs, the results of the material validation show a feasibility value of 91% which is included in the very feasible category. Media validation obtained an average score of 97% with a very decent category.
Copyright (c) 2026 Anistian Nur Azizah https://creativecommons.org/licenses/by/4.0
Development Of Higher Order Thinking Skills (Hots) Questions On Leaf Folding Material For Culinary Vocational School Students Phase E
Learning evaluation in culinary basics subject on leaf folding material at vocational high school is still dominated by questions that measure low-level thinking skills, so that students' critical thinking skills have not developed optimally. This research aims to develop and test the quality of This study aims to develop and test the quality of Higher Order Thinking Skills (HOTS) questions in category C3-C5 on leaf folding material for vocational high school culinary students in Phase E. The research method used is Research and Development (R&D) with the ADDIE model limited to the development stage. The product developed consists of 30 multiple-choice questions based on HOTS. The content validity of the instrument was conducted through expert judgment by three validators consisting of subject matter experts and evaluation experts, with a suitability percentage of 98.6% and classified as very suitable. Empirical testing was conducted on 32 students in the 10th grade of the Culinary Skills Program. Of the 30 questions tested, 22 were declared valid and 8 were not valid. The reliability test results showed a coefficient of 0.825, which is in the very high category. The difficulty level analysis showed that the questions were in the moderate category, the discriminating power was in the fair to good category, and the distractors functioned effectively. Thus, the HOTS questions that were developed were declared suitable for use as learning evaluation tool for leaf folding material.
Copyright (c) 2026 Shofi Ulfa Rosyida https://creativecommons.org/licenses/by/4.0
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School
The availability of assessment instruments that measure Higher Order Thinking Skills in basic food processing techniques is still limited. Therefore, an appropriate instrument is needed to evaluate students’ higher-order thinking abilities. This study aimed to develop and examine the quality of a HOTS-oriented test instrument on basic food processing techniques. The research employed a Research and Development (R&D) method using the 4D model (define, design, develop, and disseminate). The test was implemented through Wayground, an online interactive learning platform used to create and administer digital quizzes and assessments. The research subjects consisted of 59 students. Data analysis included item validity using Product Moment correlation, reliability using Cronbach’s Alpha, as well as analysis of item difficulty, discrimination index, distractor effectiveness, and completion time. The results indicated that 28 out of 55 items (50.9%) were valid. The reliability coefficient reached 0.81, categorized as very high. The difficulty level was dominated by moderate items (57%), followed by easy (39.5%) and difficult items (3.5%). The discrimination index showed fair (32%), good (43%), and very good (25%) categories. Distractor effectiveness was mostly in the good (57%) and very good (25%) categories. The fastest average completion time was 22 seconds, while the longest was 1 minute and 17 seconds. These results indicate that the instrument is feasible for measuring students’ higher-order thinking skills in basic food processing techniques.
Copyright (c) 2026 Elok Fajriah https://creativecommons.org/licenses/by/4.0
Organoleptic Characteristics and Nutritional Value of Gluten-Free Custard Tart Based on Beneng Taro and Black Rice Bran Composite Flour
The utilization of local food resources such as Beneng taro (Xanthosoma undipes K. Koch) and black rice bran (Oryza sativa L.) as wheat substitutes in pastry products offers a functional gluten-free alternative. This study aimed to analyze the organoleptic characteristics and nutritional value of gluten-free custard pie (pai susu) based on Beneng taro and black rice bran composite flour. The experimental study used a comparative method with three formulations of taro:bran flour ratios, namely F1 (70:30), F2 (60:40), and F3 (50:50). The evaluation included hedonic and hedonic quality tests involving 35 semi-trained panelist. Proximate analysis was performed on the best formula from the hedonic test results. The results showed that the composite flour proportion significantly affected the hedonic quality characteristics (color, taste, texture, mouthfeel). Based on the weighted sum method, formulation F2 (60:40) was determined as the best treatment with a "liked" acceptance level (score 4.03). The F2 custard pie exhibited a moist texture, dark brown color, and favorable taste. Proximate analysis revealed that the F2 product contained 30.08% moisture, 1.89% ash, 24.43% fat, 35.05% carbohydrate, and 8.55% protein. The high protein and energy content (394 kkal/100 g) in this product demonstrates the potential of black rice bran in enhancing the nutritional profile of gluten-free custard pies compared to conventional products.
Copyright (c) 2026 Ksatriadi Widya Dwinugraha, Firman Muhammad Basar, Rosyda Dianah https://creativecommons.org/licenses/by/4.0
The Effect Of Food And Beverage Service Quality On Guest Satisfaction At Hotel Savali Padang
This study aims to analyze the influence of Food and Beverage Service Quality on Guest Satisfaction at Hotel Savali Padang. The background of this research is based on a situation where the quality of F&B service at Hotel Savali Padang has not fully met the expectations of guests visiting Hotel Savali Padang, such as there are still guest complaints related to F&B service, the level of guest satisfaction with F&B service is still varied, and there is an allegation that the quality of F&B service affects guest satisfaction. The method used in this study is quantitative and causal associative as its approach. Data collection used a closed questionnaire given to 100 respondents concerned, namely, guests of Hotel Savali Padang. The analyzed data were processed using a simple linear regression technique made with SPSS version 29. The results of this research prove that service quality is included in the sufficient category with an achievement score of 56.77%, and guest satisfaction is on a poor scale with a TCR of 44.3%. Statistical tests prove that service quality has a positive and significant impact on guest satisfaction, The results of the analysis obtained that improving service quality can encourage guest satisfaction levels. Thus, improwing the quality of F&B service can increase guest satisfaction and encourage guest loyalty, so that guests will return and be loyal when enjoying the services provided by Hotel Savali Padang,
Copyright (c) 2026 Rahma Dina https://creativecommons.org/licenses/by/4.0
Sensory Quality Analysis Traditional Ginger Wedang Beverage Made From Red Ginger
Traditional drinks are part of the Indonesian cultural heritage that has cultural, sensory, and development potential development as a culinary product. One of the traditional drinks that are still consumed is wedang ginger. This study aims to describe the quality of sensory drinks traditional wedang ginger-winged ginger which includes color, aroma, taste, and overall revenue level. This research uses quantitative descriptive approach with product-specific experiment stage using one-default exploration result recipes.Sensory quality testing is done through organoleptic tests with a five-level hedonic scale. The panelist involved amounted to 30 untrained panelists who assessed the sensory attribute of Wedang Ginger made of red ginger. The data obtained were analyzed descriptively using the average value and grouping of the category of the level of the site. The results showed that the wedang ginger made from red ginger has reddish brown characteristics, ginger scents strong enough to strong, warm spicy, and the overall level of acceptance in the category is favored by the panelists. Based on these results, it can be concluded that the ginger wedang made from red ginger has good sensory quality and potentially developed as traditional drinks acceptable to consumers.
Copyright (c) 2026 Gebby Junaichi https://creativecommons.org/licenses/by/4.0
The Effect of Gembili Flour (Dioscorea esculenta L.) Substitution on Sensory Quality and Consumer Acceptance of Donuts
Donuts are bakery products widely consumed by the public and are generally produced using wheat flour as the main ingredient. The high dependence on wheat flour encourages the utilization of local food resources as alternative raw materials, one of which is gembili flour (Dioscorea esculenta L.). This study aimed to examine the effect of gembili flour substitution on the sensory quality and consumer acceptance of donuts. The research employed a single-factor experimental design with five substitution levels: P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5 (50%). Sensory attributes evaluated included color, aroma, taste, and texture, while hedonic assessment consisted of color, aroma, taste, texture, and overall liking. The use of gembili flour influenced product characteristics due to its high starch content and the absence of gluten, which affected dough structure, elasticity, and the final texture of the donuts. Data were analyzed using One Way Analysis of Variance (ANOVA) followed by Duncan’s multiple range test at a 5% significance level. The findings indicated that the level of substitution significantly affected sensory quality and consumer acceptance. Treatments P1 and P2 achieved the highest scores and showed no significant differences for most parameters, whereas higher substitution levels tended to reduce product acceptability. Therefore, gembili flour substitution up to 10-20% is considered optimal for producing donuts with acceptable sensory quality and consumer preference.
Copyright (c) 2026 salwa salsabila https://creativecommons.org/licenses/by/4.0
Effect of Black Ear Mushroom Substitution on Organoleptic, Physical, and Chemical Characteristics of Chicken Nugget
This study aims to determine the effect of black ear mushroom substitution on organoleptic quality including sensory quality (taste, aroma, texture) and hedonic preference (color, taste, aroma, texture, overall), physical quality on color parameters, and chemical quality which including moisture content, protein, and fat content of chicken nuggets. The study was conducted by an experimental method with a completely randomized design (CRD) consisting of three treatments: P1 = 0% black ear mushroom substitution, P2 = 20% black ear mushroom substitution and P3 = 40% black ear mushroom substitution. The research was conducted from December 11, 2025 to February 4, 2026, and data collection was carried out at the Pastry Laboratory, Culinary Education Study Program, Universitas Negeri Semarang. The study involved 3 expert panelists for sensory testing and 80 untrained panelists for preference sensory testing, using a likert scale of 1-9. Organoleptic and chemical quality data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test, preference data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. Furthermore, the physical quality of the color parameter was analyzed descriptively using a digital imaging method based on the CIE (L*a*b*) color system. The result showed that black ear mushroom substitution up to 40% did not result in significant differences in sensory attributes, including taste, aroma, and texture. However, the substitution had a significant effect on panelist’s preference for color, taste, aroma, texture and overall acceptance. Descriptive analysis of the color parameter indicated that the substitution of black ear mushroom did not result in noticeable color changes on either the external and internal parts of chicken nuggets. Chemical quality analysis revealed significant differences in moisture, protein, and fat contents. The 20% substitution treatment (P2) showed the best balance with moisture content of 53.39%, protein content of 26.00%, and fat content of 18.83%, and was most preferred by panelists with an overall acceptability score of 8.08±0.67
Copyright (c) 2026 Isro' Fajar Masitoh https://creativecommons.org/licenses/by/4.0
Physicochemical and Organoleptic Characteristics of Putu Ayu Cakes Made from White Sweet Potato Flour Fortified with Beet Paste
This study aims to analyze the organoleptic and physicochemical characteristics of putu ayu cakes made with 100% white sweet potato flour substituted for wheat flour, as well as fortified with 30% beet paste as a natural colorant and source of antioxidants. This experimental study with a comparative test design compared the control formulation (P1: 100% white sweet potato flour) with the fortified formulation (P2: 100% white sweet potato flour and 30% beet paste). The parameters tested included hedonic quality assessment, acceptability testing, physical testing, and chemical testing. The hedonic quality assessment involved 3 expert panelists and 80 non-expert panelists for acceptability testing, each using a 1–9 rating scale. The results showed that the addition of beet paste to formulation P2 significantly (p < 0.05) increased aroma (8.67 ± 0.57) and overall acceptability (7.70 ± 0.70) compared to formulation P1 (control). Physically, P2 exhibited a sharp increase in red hue (a*) to 24.31. Chemically, beet pulp fortification increased moisture content to 50.86% and triggered a significant surge in antioxidant activity from 49.97% to 80.98% (p = 0.001). The conclusion of this study indicates that 30% beet pulp fortification optimally enhances the functional value and visual appeal of putu ayu cakes without reducing their sensory acceptability.
Copyright (c) 2026 Viana Ugi Makarti https://creativecommons.org/licenses/by/4.0
Effect Of Mocaf Substitution And Beetroot Flour Addition On Dimsum Wrapper Hedonics
Dumpling wrappers are the outer layer that encloses the filling and are commonly referred to as wonton wrappers, which are generally made from wheat flour. In this study, dumpling wrappers were produced using modified cassava flour (mocaf) with the addition of beetroot flour. This study aimed to determine the effect of mocaf flour substitution and beetroot flour addition, as well as to identify the dumpling wrapper formulation with the highest level of preference among panelists based on the combination of these treatments. This study employed a Completely Randomized Design (CRD) with a 3×2 factorial pattern, resulting in six treatment combinations. The treatments consisted of mocaf flour substitution at levels of 30%, 40%, and 50%, and beetroot flour addition at levels of 20% and 30%. A hedonic test was conducted involving 50 untrained panelists using a five-point scale to evaluate color, aroma, taste, texture, and shape as response variables. The data were analyzed using two-way ANOVA to examine the main effects and interactions, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level (p < 0.05). The results indicated that mocaf flour substitution had a significant effect on color, aroma, texture, shape, and taste (p < 0.05), whereas beetroot flour addition did not significantly affect all sensory attributes (p > 0.05). The interaction between mocaf flour substitution and beetroot flour addition showed a significant effect on color, aroma, texture, and shape, but no significant effect on taste. The best treatment was obtained at 40% mocaf flour substitution and 30% beetroot flour addition, resulting in dumpling wrappers with the best sensory quality.
Copyright (c) 2026 Mirna Almirasari https://creativecommons.org/licenses/by/4.0
Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran
The high consumption of low-fiber sweet bread based on wheat flour in Indonesia and the dependence on wheat imports encourages innovation in bakery products using local fiber sources. This study aims to develop choco banana bread as a fiber-based food by substituting wheat flour with a composite of rice bran and beneng taro flour, evaluating its sensory quality and nutritional content. Experimental research using a Completely Randomized Design with three formulas, each containing 70% wheat flour and 30% composite flour with a ratio of rice bran: beneng taro F1 (65%:35%), F2 (50%:50%), and F3 (35%:65%). Sensory evaluation by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and hedonic quality (color, taste, aroma, texture, mouthfeel) showed that F3 was the best formula based on the Exponential Comparison Method; The hedonic test showed significant differences (p<0.05) in appearance, color, aroma, and overall acceptability with F3 obtaining the highest score, while texture, taste, and other hedonic quality test parameters did not differ significantly (p≥0.05). F3 (60 g/serving) contains 204 kcal, 5.1 g protein, 7.9 g fat, 28.3 g carbohydrate, and 8.8 g dietary fiber, thus fulfilling the claim as a fiber-rich food, containing 1.5 times more protein, and 7 times more dietary fiber than commercial products. These findings indicate that rice bran and taro have the potential to produce fiber-rich bread with sensory qualities acceptable to consumers, supporting food diversification, and reducing dependence on wheat imports.
Copyright (c) 2026 Ksatriadi Widya Dwinugraha, Annisa Rizkiriani, Zakiya Dwi Rara https://creativecommons.org/licenses/by/4.0
The Analysis Of The Role Of Traditional Bugis Cuisine In Attracting Tourists In Sidenreng Rappang Regency
This study examines the contribution of traditional Bugis cuisine in attracting tourists to Sidenreng Rappang Regency and tourists' perspectives on the local cuisine. Using a descriptive qualitative approach, data ware collected through in-depth interviews, participatory observation, and documentation at three traditional culinary locations: Roti Beras Hj. Mako, Bolu Cukke Diana, and Bebek Palekko Gazebo, With one informant as the owner, two employees, and one customer at each location. Data analysis was conducted using NVivo software to identify key themes related to culinary tourism appeal. The findings indicate that Bugis cuisine, such as Palekko, Bolu Cukke, and Roti Beras, have significant potential as a tourist attraction due to its distinctive taste, use of local ingredients, and traditional cooking techniques that are preserved. However, the management of this cuisine is still hindered by limited promotion and accessibility. This study recommends enhancing promotion through social media and organizing cultural events to introduce Bugis cuisine to a wider audience. Collaboration between local governments and culinary entrepreneurs is also crucial for developing traditional cuisine as a sustainable tourism product. The contribution of this study lies in providing new insights into the role of traditional cuisine in cultural-based tourism development and offering practical recommendations for the sustainable development of culinary tourism.
Copyright (c) 2026 Andika Andika, Andika Andika https://creativecommons.org/licenses/by/4.0
The Relationship Between Nutritional Knowledge, Attitudes, and Food Choice Through Online food delivery among Culinary Students at UNESA
The development of online food delivery services has influenced students consumption patterns and has the potential to reduce the quality of food choices due to ease of access and price promotions. Students in the transitional age to adulthood are a group that is vulnerable to nutritional problems, so choosing healthy foods is important. Healthy food choices are based on nutritional knowledge that shapes beliefs and is reflected in attitudes. The objectives of this study were: (1) to examine the relationship between nutritional knowledge and attitudes; (2) to examine the relationship between nutritional knowledge and food choices through online food delivery; (3) to examine the relationship between attitudes and food choices through online food delivery. This was a quantitative study with a cross-sectional approach conducted on 86 undergraduate students majoring in Culinary Education at Universitas Negeri Surabaya. The data were analyzed using Spearman's rank correlation test. The results showed a relationship between nutritional knowledge and attitudes (p = 0.039), no relationship between nutritional knowledge and food choice (p = 0.571), and a relationship between attitudes and food choice (r = 0.526; p < 0.001).
Copyright (c) 2026 Rahmadia Faeda Musaid https://creativecommons.org/licenses/by/4.0
Experiment on the Production of Soft Cookies with the Addition of Black Glutinous Rice Flour: an Organoleptic, Physical, and Chemical Test
This study was motivated by the suboptimal utilization of black glutinous rice flour as a local food ingredient in the development of modern products. The study aimed to develop and analyze the quality of soft cookies using black glutinous rice flour as a substitute for wheat flour. The study employed an experimental design with four treatments: 0%, 25%, 50%, and 100% black glutinous rice flour. The testing included organoleptic tests by untrained panelists, sensory tests by three trained panelists of a descriptive nature, as well as physical and chemical tests. The results showed significant differences in preference tests regarding color, aroma, taste, texture, and overall quality. However, the sensory tests did not reveal significant differences among the treatments. The protein content in all treatments met SNI standards and did not differ significantly, while physical quality showed a change in color as the proportion of black glutinous rice flour increased. This study concludes that black glutinous rice flour has the potential to serve as a wheat flour substitute in the production of soft cookies that are sensorially acceptable and supports the development of nutritious local foods
Copyright (c) 2026 Bunga Pertiwi https://creativecommons.org/licenses/by/4.0
The Effect of Project Based Learning on the Entrepreneurial Skills of Eleventh Grade Culinary Students at SMKN 2 Bukittinggi
This study aims to determine the effectiveness of the Project Based Learning model on the entrepreneurial skills of eleventh-grade Culinary students at SMKN 2 Bukittinggi. This research employed a quantitative method with a one-group pretest-posttest design. The subjects of this study consisted of 105 students. The instrument used was an entrepreneurial skills test administered before (pretest) and after (posttest) the implementation of the Project Based Learning model. The data were analyzed using normality test, homogeneity test, paired sample t-test, and N-Gain analysis.The results showed that the average pretest score was 67.25, categorized as moderate, while the average posttest score was 81.40, categorized as high. The paired sample t-test result indicated that the calculated t-value (12.85) was higher than the t-table value (1.98) with a significance value of 0.000 < 0.05, indicating a significant effect of the Project Based Learning model on students’ entrepreneurial skills. The N-Gain score of 0.43 was classified as moderate, indicating a moderate level of effectiveness.Based on these findings, it can be concluded that the Project Based Learning model is effective in improving the entrepreneurial skills of eleventh-grade Culinary students.
Copyright (c) 2026 Muhammad Gilang Permana Putra https://creativecommons.org/licenses/by/4.0
Literature Review: Traditional Indonesian Cakes as a Medium of Cultural Diplomacy
Food is widely recognized as a universal medium of communication that transcends linguistic and geographical boundaries. Within this context, culinary diplomacy emerges as an important strategy, where food embodies identity, history, and values. Indonesian traditional cakes (kue tradisional), such as Bika Ambon, Klepon, and Kue Clorot, carry cultural narratives that integrate heritage, symbolism, and local wisdom. Yet, their role in international cultural diplomacy has received limited attention. This study explores the potential of Indonesian traditional cakes as cultural ambassadors that reinforce the nation’s global presence. It addresses three central questions: (1) What symbolic meanings are embedded in traditional cakes? (2) How are these culinary traditions represented in practices of cultural diplomacy such as festivals and intercultural exchanges? (3) What challenges and opportunities arise in positioning them within Indonesia’s soft power framework? Applying a qualitative descriptive approach through literature review, cultural analysis, and case studies of culinary events, the study reveals that traditional cakes provide more than sensory enjoyment; they convey values of togetherness, hospitality, and cultural resilience. As accessible cultural symbols, they foster deeper connections and cross-cultural understanding. The paper concludes that Indonesian traditional cakes hold strong potential as instruments of cultural diplomacy, and their strategic promotion internationally can enhance Indonesia’s cultural image while nurturing intercultural harmony.
Copyright (c) 2026 FEBRIANI LUKITASARI https://creativecommons.org/licenses/by/4.0
Consumer Preference Analysis On Thai Cassava Sauce With Varying Coconut Milk Types
This study aimed to analyze consumer preferences for Thai cassava sauce using three types of coconut milk: fresh coconut milk, instant liquid coconut milk, and instant powdered coconut milk. Sensory evaluation was carried out using a 5-point hedonic scale involving 30 untrained panelists. The evaluated sensory attributes included taste, aroma, and appearance. The collected data were analyzed using analysis of variance (ANOVA) with a significance level of α = 0.05 to determine differences in consumer preference among treatments. The results showed that Thai cassava sauce prepared with instant liquid coconut milk obtained the highest average scores for all sensory attributes, including taste (4.60), aroma (4.50), and appearance (4.36). Meanwhile, fresh coconut milk showed moderate acceptance, while instant powdered coconut milk received the lowest scores for most sensory attributes. These findings indicate that the use of instant liquid coconut milk produces Thai cassava sauce with the highest level of consumer acceptance compared to fresh coconut milk and instant powdered coconut milk.
Copyright (c) 2026 Ivy Dian Puspitasari Prabowo, Mashita Rafflesia Mustofa https://creativecommons.org/licenses/by/4.0
The Effect of Peanut Flour Substitution on the Organoleptic, Physical, and Chemical Characteristics of Sponge Cake
This study aims to analyze the effect of peanut flour substitution on the organoleptic, physical, and chemical characteristics of sponge cake. An experimental method was employed using two formulations: F0 as the control (100% wheat flour) and F1 as the substitution formulation (50% peanut flour). Organoleptic evaluation was conducted by three expert panelists using a 1–9 rating scale, hedonic testing by 80 semi-trained panelists using a 1–9 hedonic scale, physical analysis using RGB histogram analysis in Adobe Photoshop, and chemical analysis covering moisture content, fat content, and protein content based on the AOAC method. The results showed that peanut flour substitution had no significant effect on organoleptic properties including aroma (p = 0.768), texture (p = 0.093), and taste (p = 0.116). In the hedonic test, all parameters including color (p = 0.458), texture (p = 0.878), taste (p = 0.954), and overall acceptance (p = 0.540) showed no significant difference between formulations, except for the aroma parameter (p = 0.001), where F1 was rated significantly more preferable than F0. Physical analysis indicated that F1 had a higher color brightness (mean RGB = 236.76) compared to F0 (mean RGB = 226.41). Chemically, F1 exhibited lower moisture content (43.62 ± 1.08%), higher fat content (17.77 ± 0.70%), and consistently high protein content (17.29 ± 3.23%). Peanut flour demonstrates potential as a partial substitute for wheat flour that enhances the nutritional value of sponge cake without significantly reducing sensory acceptance.
Copyright (c) 2026 Lutfia Sri Saryo Saputri https://creativecommons.org/licenses/by/4.0
Development Of An E-Module Using The Book Creator Application For Teaching Various Cuts Of Animal-Based Food Ingredients To Phase E Culinary Vocational School Students
This study aimed to develop an E-module using the Book Creator application on the topic of various cuts of animal-based food ingredients. The study also aimed to determine the feasibility of the material content and media design, and to analyze students' responses to the developed E-module. This research employed the 4D development model proposed by Thiagarajan, which consists of four stages: Define, Design, Development, and Dissemination. This study was limited to the Development stage due to time constraints. Data were collected through expert validation and student response questionnaires. The feasibility of the E-module was evaluated by three material experts and three media experts. The research was conducted with 32 Phase E (Grade X) culinary students at SMK Negeri 3 Kediri, Indonesia. The quantitative data obtained from validation sheets and student response questionnaires were analyzed using descriptive quantitative analysis by calculating the percentage score of each assessment aspect and interpreting the results based on predetermined feasibility criteria. Qualitative data in the form of suggestions and comments from validators were analyzed descriptively to support the quantitative findings. The results showed that: (1) the developed E-module on various cuts of animal-based food ingredients was published in the form of an online link (https://bit.ly/readbookcreator); (2) the material feasibility achieved an average score of 90%, categorized as very feasible, while the media feasibility achieved an average score of 92%, also categorized as very feasible; and (3) students' responses obtained an average score of 83%, categorized as very feasible. In conclusion, the E-module developed using the Book Creator application is highly feasible and suitable for use in the learning process. Further research is needed to examine the effectiveness of this E-module on students' practical learning outcomes in animal-based food carcass cutting techniques.
Copyright (c) 2026 yurin Saraswati saraswati https://creativecommons.org/licenses/by/4.0