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Efendi, Moch Nur
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Pengolahan Meat Analogue Urutan Babi Berbahan Plant–Based Putri, Ni Nyoman Leony Agustina; Efendi, Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.768

Abstract

Tujuan dilakukan pnelitian ini untuk mengetahui potensi meat analouge berbahan dasar plant-based urutan babi di Bali, menganalisis rasa, aroma, tekstur, dan warna dari meat analouge plant-based urutan babi dan menganalisis minat beli meat analouge urutan babi plant-based. Pendekatan yang digunakan dalam penelitian ini adalah deskriptif, kualitatif dan uji organoleptik. Serta tujuan di lakukakn penelitian urutan babi plant-based ini agar mengetahui biaya pengolahan yang di butuhkan selama membuat urutan babi plant-based ini. Berdasarkan hasil panelis pengolahan meat analogue yang di hasilkan hampir memenuhi semua aspek urutan babi dari segi rasa, aroma, tekstur, warna dan masih mempunyai kekurangannya masing-masing. Untuk di bali di perkirakan saat ini potensi minat beli di Bali terbilang cukup tinggi dan masyarakat juga belum banyak yang tau mengenai urutan babi plant-based ini, sehingga membuka peluang untuk membeli mempromosikan nya cukup tinggi. The purposee of this studiy was to determiine the potential of plant-based meat analouge in Balii, analize the tastte, aroma, texkture, and colour of plant-based meat analouge in pork order and analyze interest in buying meat analouge plant-based pork order. The aproach used in thiis study was descriiptive, qualitative and organoleptic tests. As well as the purpose of conducting research on plant-based pig sequences is to find out the processing costs needed during making this plant-based pig sequence. Based on the results of the panelists, the meat analogue processing produced allmost meets all aspects of the order of pigs in terrms of taste, aroma, texture, color and still has its own shortcomings. For Bali, it is estimated that currently the potential for buying interest in Bali is quite high and not many people know about the order of plant-based pigs, so it opens up opportunities to buy promoting it quite high.
Pemanfaatan Teknik Smoke dan Sous Vide dalam Pengolahan Bebek Betutu Wong, Nicholas; Efendi, Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.819

Abstract

Dalam penelitian ini peneliti akan berinovasi membuat kuliner khas Bali yaitu betutu dengan teknik smoke dan sous vide. Betutu sendiri berasal dari kata, be artinya daging. Sedangkan kata tutu dari kata tunu, yang artinya dibakar atau dipanggang. Teknik pembuatan betutu adalah langsung ditunu atau dibakar di atas atau dipendam dalam api sekam dan ada pula dibeberapa tempat di Bali terlebih dahulu dimasak dengan air yang dilengkapi dengan bumbu jangkep, kemudian ditunu atau dibakar di atas bara api. Daging yang dipakai bahan yaitu daging ayam, baik ayam kampung maupun ayam petelur dan boiler serta bebek. Tujuan dilakukan penelitian ini yaitu untuk mengetahui storytelling dari bebek betutu, karakteristik serta minat beli dari bebek betutu dengan penggunaan teknik smoke dan teknik sous vide. Penelitian ini dilakukan dengan pendekatan kualitatif. Teknik pengumpulan data yang digunakan berupa wawancara, observasi, dan dokumentasi. Hasil dari pemanfaatan teknik smoke dan sous vide dalam pengolahan bebek betutu menghasilkan bebek betutu yang memiliki nilai lebih pada aspek tekstur, dimana bebek betutu lebih empuk dan juicy dibandingkan dengan bebek betutu tradisional. Efisiensi dan efektivitas meningkat jika menggunakan teknik smoke dan sous vide baik dari segi biaya produksi, waktu, dan hasil yang didapatkan. Potensi minat beli yang tinggi dikarenakan harga yang ditawarkan lebih murah dibandingan produk bebek betutu komersial lain. Nilai lebih tekstur bebek betutu yang dihasilkan juga meningkatkan minat beli terhadap produk penelitian. In this research, researchers will innovate to create a typical Balinese culinary dish, namely betutu, using ¬smoke and sous vide. Betutu itself comes from the word, be, meaning meat. Meanwhile, the word tutu comes from the word tunu, which means burnt or roasted. The technique for making betutu is to directly cook it or burn it on or put it in a husk fire and in several places in Bali, it is first cooked in water with jangkep spices, then it is cooked or grilled over hot coals. The meat used is chicken meat, both free-range chickens and laying hens and boilers and ducks. The aim of this research is to find out the storytelling of the betutu duck, the characteristics and buying interest of the betutu duck using the smoke technique and sous vide technique. This research was conducted using a qualitative approach. Data collection techniques used were interviews, observation and documentation. The results of using smoke and sous vide techniques in processing betutu duck produce betutu duck which has more value in the texture aspect, where betutu duck is more tender and juicy compared to traditional betutu duck. Efficiency and effectiveness increase when using smoke and sous vide techniques both in terms of production costs, time and results obtained. The potential for high buying interest is because the price offered is cheaper than other commercial betutu duck products. The added value of the betutu duck texture produced also increases purchasing interest in research products.
Pengolahan Saus Barbeque dengan Penambahan Aga Red Hatten Wine Saputri, Angela; Efendi, Moch Nur; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.902

Abstract

Tujuan dari penelitian ini adalah (1) mengetahui proses pembuatan serta biaya pengolahan yang dibutuhkan dalam membuat saus barbeque dengan penambahan aga red hatten. (2) mengetahui kualitas saus barbeque dengan penambahan aga red hatten wine. (3) mengetahui minat beli masyarakat terhadap saus barbeque dengan penambahan aga red hatten wine. Metode yang digunakan pada penelitian ini adalah deskriptif kualitatif yang disertai dengan uji organoleptik. Teknik pengumpulan data dengan wawancara, observasi dan kuisioner, terdapat 15 responden dan 3 informan. Hasil yang diperoleh aga red barbeque sauce yaitu dari segi rasa mendapatkan skor 68, dari segi warna mendapatkan 73, dari segi aroma mendapatkan 65, dan dari segi tekstur mendapatkan 72. Dengan biaya produksi per resep (700ml) Rp. 64.838. sedangkan minat beli masyarakat diperoleh dari uji organoleptik yang dimana 13 dari 15 responden berminat membeli aga red barbeque sauce ini di pasaran dengan harga Rp. 50.000/botol (350 ml). The aims of this study were (1) to find out the manufacturing process and the processing costs needed to make barbecue sauce with the addition of red hatten aga. (2) determine the quality of barbecue sauce with the addition of aga red hatten wine. (3) knowing the public's buying interest in barbecue sauce with the addition of aga red hatten wine. The method used in this study is descriptive qualitative accompanied by organoleptic tests. Data collection techniques with interviews, observations and questionnaires, there were 15 respondents and 3 informants. The results obtained for aga red barbecue sauce were in terms of taste it got a score of 68, in terms of color it got 73, in terms of aroma it got 65, and in terms of texture it got 72. With a production cost per recipe (700ml) Rp. 64,838. while the public's buying interest was obtained from an organoleptic test in which 13 out of 15 respondents were interested in buying this aga red barbecue sauce on the market at a price of Rp. 50,000/bottle (350 ml).
Pengembangan Produk Meal Replacement Berbasis Superfoods Limierta, Clarisa Ve; Efendi, Moch Nur
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 11 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i11.1143

Abstract

Penelitian ini dilatarbelakangi oleh meningkatnya kebutuhan masyarakat akan makanan sehat yang praktis, aman, dan sesuai dengan diet khusus seperti intoleransi gluten, laktosa, serta penderita diabetes. Tujuan penelitian ini adalah untuk mengembangkan produk meal replacement berbasis superfoods dalam bentuk bubuk instan yang gluten-free, vegan, dan tanpa tambahan gula (no added sugar), dengan menggabungkan bahan lokal bernutrisi tinggi seperti beras hitam, ubi ungu, chia seed, flaxseed, dan almond. Metode penelitian meliputi formulasi resep, analisis laboratorium terhadap komposisi gizi, dan uji sensori melalui wawancara deskriptif terhadap 10 responden dengan kondisi diet khusus. Hasil uji laboratorium menunjukkan bahwa produk ini mengandung kandungan serat tinggi (±19%), protein memadai (±15%), dan kadar gula alami rendah (<5%), serta menyediakan 230 kkal energi per sajian. Sementara itu, Uji sensori mengungkapkan tingkat penerimaan sangat tinggi terhadap rasa alami, aroma khas, tekstur halus, dan warna visual yang menarik. Responden melaporkan manfaat nyata seperti rasa kenyang tahan lama, pencernaan lebih lancar, dan kenyamanan konsumsi yang praktis hanya dengan diseduh air panas. Bahkan, semua responden menyatakan minat beli tinggi dan menganggap Super Fiber sebagai solusi modern untuk gaya hidup sehat yang cepat, aman, dan fungsional. Temuan ini membuktikan bahwa Super Fiber berpotensi menjadi pionir di pasar meal replacement berbasis superfood yang inklusif dan adaptif terhadap tantangan nutrisi masa kini.     This research is motivated by the growing public demand for healthy food that is practical, safe, and suitable for special diets such as gluten and lactose intolerance, as well as for individuals with diabetes. The purpose of this study is to develop a meal replacement product based on superfoods in the form of instant powder that is gluten-free, vegan, and contains no added sugar, by combining highly nutritious local ingredients such as black rice, purple sweet potato, chia seeds, flaxseeds, and almonds. The research methods include recipe formulation, laboratory analysis of nutritional composition, and sensory testing through descriptive interviews with five respondents with special dietary needs. Laboratory test results show that the product contains high fiber (±19%), adequate protein (±15%), and low natural sugar content (<5%), while providing 230 kcal of energy per serving. Meanwhile, sensory testing revealed a very high level of acceptance in terms of natural taste, distinctive aroma, smooth texture, and attractive visual color. Respondents reported noticeable benefits such as prolonged satiety, improved digestion, and the convenience of consumption by simply brewing with hot water. Furthermore, all respondents expressed a high interest in purchasing and considered Super Fiber a modern solution for a healthy lifestyle that is fast, safe, and functional. These findings demonstrate that Super Fiber has the potential to become a pioneer in the meal replacement market based on superfoods that is inclusive and adaptive to today’s nutritional challenges.
PENINGKATAN KETERAMPILAN MEMASAK MELALUI PELATIHAN HIBACHI Efendi, Moch Nur; Arianty, A.A. Ayu Suwi; Susanti, Luh Eka
BESIRU : Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2026): BESIRU : Jurnal Pengabdian Masyarakat, Februari 2026
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/besiru.v3i2.2224

Abstract

The Community Service Program through hibachi training aims to improve competency, creativity, and innovation in food presentation. The study used a qualitative descriptive approach through field studies and participant observation. The results showed that the hands-on training method (learning by doing) improved participants' understanding of the concept of Hibachi cooking, thereby providing a memorable dining experience. The conclusion of this activity is that practice-based training has proven effective in improving cooking skills and mastering hibachi tricks. Recommendations include continuing the training program periodically, providing mentoring during training, creating hibachi competitions, and collaborating with other learning programs. This training model can be replicated on campus or other culinary training facilities with similar potential as a strategy to improve knowledge and skills in the culinary field.
Co-Authors Antonius, Jeremy Arianty, A.A. Ayu Suwi Clark Theophilus Paulalengan Dicky Astra Wijaya Firman Sinaga I Gede Alit Satya Prenamy I Made Darsana I Wayan Eka Mahendra I Wayan Restu Suarmana, I Wayan Restu Kesuma, I Putu Yoga Jaya Koerniawaty, Francisca Titing Limierta, Clarisa Ve Luh Eka Susanti Pambudi, Bondan Permana, Malik Rama Putra, I Made Daypri Yanta Putri, Ni Nyoman Leony Agustina Saputri, Angela Wong, Nicholas