Vol 3, No 2 (2022)

Jurnal Pendidikan, Tata Boga dan Teknologi

Articles

Analysis Of Differences In The Quality Of Beef Rendang Using Roasted Coconut (Ambu-Ambu) And Not Using Roasted Coconut (Ambu-Ambu)

Mila Maryetta | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

Standardization Of The Recipe For Rendang Lokan (Geliona erosa) In Lengayang District, Pesisir Selatan Regency

Dona Andeska Efendi | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

The Relationship Between Learning Methods And Student Learning Outcomes In Pastry And Bakery Products Subjects At SMK.N 9 Padang

Fanny Pepriyanti | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

Quality of Chiffon Cake Soy Milk

Anugerah Ramadhan | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour

Ikramina Sartika | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Ranggi Rahimul Insan |

Universitas Negeri Padang

Indonesia

The Quality of Wingko Babat from Green Bean Flour

Alvina Restu Prananta | |

Universitas Negeri Padang

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Quality Analysis Of Jelly Candy Produced From Different Drying Techniques

Resti Aswatul Ayni | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Relationship Of Learning Outcomes Research Methodology With The Readiness Of Students To Compose A Skripsi In The Department Of IKK UNP

Rizky Ellyana Putri | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Standardization Of Randang Meat Recipes In Nagari Tanjung Gadang, Tanjung Gadang District, Sijunjung District

Cut Mutia Sahara Putri | |

Uiversitas Negeri Padang

Indonesia

Elida Elida |

Uiversitas Negeri Padang

Indonesia

Quality Beef Rendang With The Use Of Fresh Coconut Milk And Instant Coconut Milk

Suci Okdivia Prastika | |

Universitas Negeri Padang

Indonesia

Wiwik Gusnita |

Universitas Negeri Padang

Indonesia

Analysis Using Of Different Liquids of the Bakpao Quality

Adib Rifqi Rizqullah | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

The Effect Of Red Bean Flour Substitution On The Quality Of Putu Ayu Cake

Ainil Husna | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif | |

Universitas Negeri Padang

Indonesia

Effect of Use of Spices on Shelf Life of Meat Rendang

Dona Sri Murni | |

Universitas Negeri Padang

Indonesia

Wirnelis Syarif |

Universitas Negeri Padang

Indonesia

The Quality Of Steamed Brownies Produced From The Substitution Of Sago Flour

Elmia Gusnita | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

The Effect Of Drying Temperature On The Quality Of Ginger Jelly Candy

Fauziah Novita Sari | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

Quality Of Onion Sticks Substitute For Soybean Tempeh Flour

Fiqi Mutiara Rizkhi | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

The Correlation Between The Student’s Learning Outcomes In “F&B Service” And Student’s Interest In Joining LKS Restaurant Service At SMK Negeri 6 Padang

Rizky Pratama Azis | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

Quality of Analysis Chicken Nugget with the Addition of Cheddar Cheese

Savira Nurfadilah Zarli | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

The Effect Of Using Chicken Egg Emulsifier And Duck Eggs On The Quality Of Ice Cream

Selly Octaliandra | |

Universitas Negeri Padang

Indonesia

Rahmi Holinesti |

Universitas Negeri Padang

Indonesia

The Relationship Between Learning Outcomes Of Entrepreneurial Creative Products And Entrepreneurial Readiness For Class Xii Students Of The Catering Expertise Program At Smkn 2 Pariaman

Shindy Nurul Rahmalia | |

Universitas Negeri Padang

Indonesia

Elida Elida |

Universitas Negeri Padang

Indonesia

The Relationship Of Interest In Entrepreneurship With Student's Learning Motivation In Entrepreneurship Creative Products At Smk N 1 Lubuk Sikaping

Ella Dwi Putri | |

Universitas Negeri Padang

Indonesia

Asmar Yulastri |

Universitas Negeri Padang

Indonesia

Relationship Between Students 'Learning Motivation In Daring Learning With Learning Outcomes In “F&B Service” At SMK Negeri 6 Padang

Ferlyan Ningsih Rusman | |

Universitas Negeri Padang

Indonesia

Elida Elida | |

Universitas Negeri Padang

Indonesia

Vol 3, No 2 (2022)

Jurnal Pendidikan, Tata Boga dan Teknologi

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