Vol 4, No 2 (2023)

Jurnal Pendidikan, Tata Boga dan Teknologi

Articles

Analysis Of Chayote Puree Addition To The Quality Of Spent Layer Hens Dumplings

Helga Ayunda Pilifayo | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

The Validity Of Learning Motivation On Learning Independence Of Class Xii Students Of Smk N 1 Sintoga

Syafrina Yunita | |

Universitas Negeri Padang

Indonesia

Cici Andriani |

Universitas Negeri Padang

Indonesia

The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Serabi

Fenny Zulindrawati | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

Standarization Of Pinyaram Banana Recipesasa Traditional Cakes In Kenagarian Salayo Solok Regency

Anisa Amalia | |

Universitas Negeri Padang

Indonesia

Wiwik Gusnita |

Universitas Negeri Padang

Indonesia

The Relationship Between Service Quality And Customer Satisfaction At The Kawa Daun Biaro Hut

Ivo Andaresta | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Relationship Of Income Expectations With Entrepreneurial Interests In Students Of The Family Welfare Education Study Program

Velia Nailulazmi | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Inventory Of Randang Recipes In Sijunjung District As An Asset That Must Be Preserved

Pratiwi Pratiwi | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

The Relationship Between Parents' Support And Economic Status With Student's Interest In Entrepreneurship Family Welfare Education Program Padang Negeri University

Windy Kurniawati | |

Univesitas Negeri Padang

Indonesia

Asmar Yulastri |

Univesitas Negeri Padang

Indonesia

Types and meaning of food in the Inaguration Penghulu ceremony in Nagari Kambang Timur

Dela Sukma Maisa | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

The Influence of Peers on Entrepreneurial Interests of Students of the Family Welfare Education Study Program Padang State University

Marisa Ulfa | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Analysis Of The Quality Of Ice Cream With Substitution Of Katuk Leaf Extract

Sindy Afrilla | |

Universitas Negeri Padang

Indonesia

Anni Faridah |

Universitas Negeri Padang

Indonesia

The Relationship Between Of Using A Learning Gadget With The Result From Student Learning Attitude In The Food Service Subject At Smk Negeri 6 Padang

Lisya Febria | |

Universitas Negeri Padang

Indonesia

Reno Yelfi |

Universitas Negeri Padang

Indonesia

(Effectiveness Of Online Learning During The Covid-19 Pandemi In Basic Course Subjects At State Vocational High School 3, Solok City

Asnita Asnita | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Study Of The Spicy Ulu At Nagari Air Bangis West Pasaman Regency

Elsi Aprila | |

Universitas Negeri Padang

Indonesia

Diki Zulfikar |

Universitas Negeri Padang

Indonesia

Lucy Fridayati |

Universitas Negeri Padang

Indonesia

Wiwik Indrayeni |

Universitas Negeri Padang

Indonesia

The Relationship Of Motivation With The Learning Outcames Of Basic Subjects Culinary Basics

Febrianur Gusnira | |

Universitas Negeri Padang

Indonesia

Cici Andriani |

Universitas Negeri Padang

Indonesia

Analysis Of Student Learning Outcomes At Smk N 1 Sintuk Toboh Gadang

Mega Silvia Dewi | |

Universitas Negeri Padang

Indonesia

Juliana Siregar |

Universitas Negeri Padang

Analysis Of Drums Stick Spent Layer Hens With The Addition Of Cmc (Carboxymethyl Cellulose) As A Thickening Ingredient

Nur Anggi Meliyanti | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Anlysis Of Chicken Floss Quality From Spen Layer Hent

Febri Safitri | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Student Work Attitude In Implementing Pastry Practices In The Family Welfare Education Study Program Padang State University

Dina Agustimar | |

Universitas Negeri Padang

Indonesia

Dikki Zulfikar |

Universitas Negeri Padang

Indonesia

The Influence Of Ratio Chocolate With Dadih To The Quality Of Sensory Praline Dadih

Nurul Aimuni | |

Universitas Negeri Padang

Indonesia

Anni Faridah |

Universitas Negeri Padang

Indonesia

The Quality of Dry Noodle With Substitution of Suji Leaves Extract (Kualitas Mie Kering dengan Substitusi Ekstrak Daun Suji)

Elsa Nur Safitri | |

Universitas Negeri Padang

Indonesia

Sari Mustika |

Universitas Negeri Padang

Indonesia

Anni Faridah |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Sensory Analysis Of Breading Flour From Coconut Pulp With Different Drying Techniques

Nia Febi Syahputri | |

Universitas Negeri Padang

Indonesia

Anni Faridah |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

Sari Mustika |

Universitas Negeri Padang

Indonesia

Quality Analysis Of Fruit Leather From Mixed Fruit Of Pedada (Sonneratia Caesolaris) And Mango Fruit

Nur syaedah | |

Universitas Negeri Padang

Indonesia

Anni Faridah |

Universitas Negeri Padang

Indonesia

Superior Culinary Products Maninjau Wisata West Sumatra Province

Bahgia Winara | |

Universitas Negeri Padang

Indonesia

Yuliana Yuliana |

Universitas Negeri Padang

Indonesia

The Effect Of Adding Cmc (Carboxymethyl Cellulose) To The Quality Of Purpel Sweet Potato Jam

Lara Risandi | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Anni Faridah |

Universitas Negeri Padang

Indonesia

Sari Mustika |

Universitas Negeri Padang

Indonesia

Vol 4, No 2 (2023)

Jurnal Pendidikan, Tata Boga dan Teknologi

Articles

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