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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management BINA CIPTA Jurnal Kuliner INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Tanius, Billy
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Eksplorasi Perkembangan Makanan Lokal Khas Charleston: Shrimp and Grits: Exploration of the Development of Charleston's Typical Local Food: Shrimp and Grits tanius, billy; Fatima, Queena
Jurnal Kuliner Vol. 3 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v3i2.66928

Abstract

Charleston, South Carolina, United States of America that is known for its history, architecture, and culinary delights. Charleston has a variety of historic local foods, one of which is Shrimp and Grits. Shrimp and Grits is a food that was introduced by a group of African settlers, Gullah Geechee in the 1600s in Southern America which was mainly consumed by the lower class people. However, the times towards culinary in the 1980s influenced the cooking style of Shrimp and Grits by chefs of Charleston which develop Shrimp and Grits and are now often consumed by various groups in the United States. This study discusses the background of Shrimp and Grits and its development in Charleston according to Charleston locals. This study uses exploratory qualitative methods in collecting data from literature studies, interviews, and observations. This research was conducted to explore the diet of Shrimp and Grits and its development in Charleston. The results of this study found that Shrimp and Grits, which were previously only known as traditional food served only in local households, are now foods that can be found in restaurants both inside and outside Charleston due to the large number of immigrant cooks who explore local food of Charleston.
Potensi Hidangan Tradisional Gumbo Sebagai Daya Tarik Wisata tanius, billy; Rifat, ahmad
Jurnal Kuliner Vol. 3 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v3i2.66992

Abstract

Gumbo merupakan sebuah masakan khas New Orleans yang sudah dikonsumsi dari masa ke masa. Namun seiring berjalannya waktu dan berkembangnya zaman makanan ini mulai tergerus oleh jenis makanan yang baru. Gumbo sepatutnya menjadi daya tarik utama wisata kuliner di New Orleans melalui cita rasa yang unik, latar belakang sejarah, dan penampilan yang menarik. Penelitian ini menggunakan metode deskriptif observatif dengan cara mengobservasi beberapa restoran yang menghidangkan Gumbo serta wawancara bersama wisatawan dari negara yang berbeda mengenai persepsi mereka terhadap Gumbo. Adapun instrumen penelitian yang digunakan yaitu teori Persepsi Wisatawan dan teori Dimensi Wisata Kuliner. Hasil penelitian mengemukakan bahwa Gumbo secara efektif menguasai persepsi wisatawan yang tertuang dari elemen motivasi fisik, motivasi budaya, motivasi interpersonal, dan motivasi status dan martabat. Adapun faktor pendukung utama Gumbo sebagai daya tarik kuliner ialah aksesibilitas serta keunikan cita rasa yang ditawarkan oleh Gumbo. Sedangkan faktor penghambat Gumbo sebagai daya tarik kuliner New Orleans ialah harga dan pemilihan desain interior yang kurang menjelaskan latar belakang sejarah makanan tersebut. Walaupun seperti itu, Gumbo dapat dikategorikan sebagai salah satu makanan yang menjadi daya tarik wisata kuliner di New Orleans.
Innovation Of Adding Green Mustard To Rice Crackers Tanius, Billy; Pramudia, Heru; Surjawan, Iwan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i2.223

Abstract

Crackers are a type of dry food that contains quite high starch, made from tapioca flour as a base ingredient. Different spices are added to produce different types of crackers. Crackers can also be innovated by using other ingredient substitutions that aim to add and have functional value, one of which is the addition of green mustard. This research aims to utilize green mustard into an innovative rice cracker product. This is caused by the lack of rice cracker products with vegetables as processed products. This study uses a quantitative approach. Specifically, this research was carried out using the rules of the experimental method which is laboratory research. This research uses quantitative data in the form of formula recipes and results of sensory tests and organoleptic tests. The formula or recipe comes from experimental tests carried out in the laboratory, namely the Bali International Polytechnic kitchen. Meanwhile, organoleptic test data was obtained from research respondents. Experiments in the laboratory and collecting responses from respondents are the primary data sources in this research. Apart from that, this research also uses secondary data sources in the form of literature related to the research topic. This research uses cracker processing theory and culinary product development models as a basis for carrying out research. Based on the results of experiments, rice crackers with the addition of green mustard can be developed into crackers that have a different color, aroma, taste, texture & crunch, as well as a shape from rice crackers in general. Crackers produced using the same method but with the addition of green mustard are more popular in terms of taste, texture, aroma, shape and color, better than rice crackers in general. And this research also found that crackers that have been dried for a long time must be dried again in the hot sun so that the crackers can bloom perfectly.
PENGUATAN KAPASITAS SUMBER DAYA MANUSIA PARIWISATA MELALUI SOSIALISASI PELAYANAN PRIMA DAN PENGEMBANGAN PRODUK LOKAL DI DESA BATUKAANG, KINTAMANI Dinar Sukma Pramesti; Tanius, Billy; Wibawa, Ketut
BINA CIPTA Vol 3 No 2 (2024): BINA CIPTA
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/binacipta.v3i2.53

Abstract

Desa Batukaang di Kecamatan Kintamani, Kabupaten Bangli, memiliki potensi besar dalam pengembangan pariwisata berbasis alam dan produk lokal, khususnya jeruk Kintamani. Namun, keterbatasan pengetahuan masyarakat terkait pelayanan prima dan pengembangan produk lokal menjadi hambatan dalam memaksimalkan potensi tersebut. Untuk menjawab tantangan ini, Universitas Mahasaraswati (UNMAS) dan Politeknik Internasional Bali (PIB) melaksanakan program pengabdian masyarakat kurang lebih selama sebulan pada bulan Agustus-September 2024. Program ini bertujuan untuk meningkatkan kapasitas sumber daya manusia melalui pelatihan pelayanan prima dan inovasi pengolahan jeruk Kintamani. Metode yang digunakan mencakup sosialisasi dan praktik langsung, seperti pembuatan minuman, selai, dan permen berbasis jeruk Kintamani dengan teknik pengolahan dan pengemasan yang menarik. Hasil kegiatan menunjukkan peningkatan pengetahuan masyarakat dalam memberikan pelayanan pariwisata yang berkualitas serta kemampuan dalam menciptakan produk bernilai tambah yang siap bersaing di pasar lokal dan nasional. Selain itu, program ini berhasil mendorong partisipasi aktif masyarakat dalam pengembangan pariwisata. Rekomendasi dari kegiatan ini mencakup pelatihan diversifikasi produk, pengembangan strategi pemasaran digital, dan peningkatan infrastruktur wisata. Dengan langkah-langkah ini, Desa Batukaang diharapkan mampu menjadi destinasi wisata unggulan yang tidak hanya menawarkan keindahan alam, tetapi juga produk lokal yang inovatif dan berkualitas.
Modification Of Base Genep Instant Bali Seasoning Using Fdh6 Type Dehydrator Pramudia, Heru; Tanius, Billy
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 1 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i1.195

Abstract

This research concerns the findings of the formulation of the balinese seasoning base genep dry instant, related to the formulation of spices for balinese specialties which so far are in pasta packaging or are generally known as the seasoning wet base genep. Through food technology applications, this spice is dried using a dehydrator machine. This dry seasoning is expected to be easier and more efficient to use in various balinese dishes, and durable in storage. The methodology of this research is experimental, with steps to standardize the appropriate seasoning recipe, dry the seasoning with a dehydrator, and apply the dry seasoning for using in chicken betutu. Then do a preference level assessment test by expert panelists. The expert panelists used in this study were members of the Indonesian Chef Association Bali (ICA Bali). All panelists work as cooks or chefs and are native balinese who are accustomed to enjoying betutu chicken for generations. The results of the research on the level of preference for this instant seasoning are on average at a score of 4. This means that the panelists like the taste, aroma, texture, and color of using base genep seasoning. As we know in using of instant seasoning, being increasingly popular in the catering, hotel, and restaurant industries. This provides an opportunity to produce base genep instant seasoning on an industrial scale.
An Exploration Of Traditional Entil Food In Tabanan Regency Pratama, Owen; Tanius, Billy; Kusumaningrum, Ni Ketut Veri
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i1.237

Abstract

Entil is a unique traditional Tabanan dish made from rice wrapped in Kalingidi leaves, then boiled for 4-5 hours. This specialty food is primarily known to residents of Pupuan and Penebel sub-districts and is traditionally prepared during special occasions such as Ulihan and Nyepi rituals. Beyond its cultural significance, entil represents an untapped potential for culinary tourism development in the region. This research employs a descriptive qualitative method to explore the meaning and philosophy of entil in depth while examining its potential as a culinary tourism attraction. Data sources are divided into primary and secondary data, with collection techniques including literature studies, interviews, and direct observation. Data analysis focuses on qualitative information from literature and interviews using narrative and discourse analysis. The research applies Roland Barthes' food evolution/structuralist theory to understand the formation of philosophical meanings that reflect symbolic and ritual values in food. The results indicate that entil embodies three primary meanings: historical significance, cultural identity, and potential for creative economy development through culinary tourism. In the philosophy of the Tabanan people, entil is believed to be an offering to God during the Ulihan ceremony and is considered a "souvenir" for the god Pitara/ancestors when returning to heaven. This research also highlights how entil can serve as a unique selling proposition for culinary tourism in Tabanan, contributing to sustainable tourism development while preserving local culinary heritage.
Innovation Of Orange Into Candy In Batu Kaang Village, Kintamani, Bali Tanius, Billy; Pramudia, Heru; Surjawan, Iwan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i1.252

Abstract

Batukaang Village in Kintamani, Bali, is renowned for its high-quality Kintamani oranges (citrus reticulata), known for their unique aroma and flavor. However, marketing efforts largely focus on fresh fruit, resulting in underutilization of surplus or downgraded oranges rejected for size, shape, or color. This surplus, especially during peak harvests, leads to price drops and reduced farmer income. This study addresses the issue by developing a value-added product, Kintamani orange jelly candy as an innovative souvenir aligned with Bali's culinary tourism. Using a qualitative descriptive method and simple experimental design, three gelling agents (seaweed agar, cornstarch, and commercial jelly powder) were tested to find the best formulation for taste and texture. Sensory evaluation by 70 untrained panelists measured preferences across seven attributes: chewy and soft texture, taste, aroma, color, shape, and aftertaste, using a five-point hedonic scale. Product C, made with commercial jelly powder, was most preferred for its soft, chewy texture and pleasant flavor and aroma, though improvements in shape and color were needed. Product A received moderate acceptance, while Product B rated lowest in all categories, indicating a need for reformulation. The findings highlight the potential of Kintamani orange jelly candy as a strategy to reduce fruit waste and enhance the economic value of local produce. It also offers a promising new culinary souvenir to promote Batukaang Village within Bali’s tourism sector. Further research is recommended to refine formulations, broaden market reach, and evaluate commercial feasibility on a larger scale.
Inovasi Hidangan Penutup Dingin Menggunakan Teh Earl Grey Amariza, Nikita Andina; Tanius, Billy; Widani, Ni Nyoman
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 4 No 2 (2021): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v4i2.82

Abstract

Karya kompetitif kreatif ini merupakan penelitian deskriptif yang menggunakan metode Research and Development. Survei dilakukan dengan menggunakan uji hedonik yaitu dengan menggunakan kuisioner yang diberikan kepada enam orang panelis untuk memberikan penilaian tentang hasil inovasi hidangan penutup yang menggunakan teh earl grey. Karya kompetitif kreatif ini menghasilkan 12 ((two layer earl grey burnt cheesecake, mini earl grey choux au craquelin, black and white earl grey mousse, earl grey panacotta with butterscotch sauce, mango sticky rice with earl grey sauce, roll cake with earl grey choco ganache, earl grey ice cream, earl grey lemon macaron, earl grey cranachan, earl grey milecrepes, earl grey rumball, earl grey fruit pie) inovasi hidangan penutup dingin dengan menggunakan teh earl grey yang sudah di tes dari segi rasa, aroma, warna dan tekstur. Hasilnya rata-rata nilai yang didapatkan menunjukkan bahwa para panelis menyukai inovasi hidangan penutup dingin dengan tambahan teh earl grey. Inovasi hidangan penutup dengan teh earl grey memiliki cita rasa yang unik dan berbeda dari makanan aslinya namun masih tetap mempertahankan ciri khas hidangan penutup tersebut, dan masyarakat bisa menerima inovasi teh earl grey sebagai hidangan penutup. Dari hasil karya ilmiah ini diharapkan agar para pekerja/pengusaha pada bidang kuliner selalu inovatif dan kreatif, merealisasikan ide-ide baru, mengembangkan yang sebelumnya sudah ada dan dikemas menjadi lebih menarik, serta menciptakan trend baru dalam bidang kuliner. Masyarakat juga perlu untuk diedukasi tentang inovasi-inovasi makanan supaya timbul minat lebih sehingga bidang kuliner bisa terus berkembang.
Dekonstruksi Kue Khas Kalimantan Menjadi Western Dessert Putri, Rizqy Prasetyani; Sulistyawati, Anastasia; Tanius, Billy
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 5 No 1 (2022): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v5i1.100

Abstract

Kue tradisional kurang populer jika dibandingkan dengan western dessert yang dipasarkan di Indonesia sehingga generasi muda Indonesia merasa kue tradisional tidak bisa bersaing di pasar internasional. Pada karya kompetensi kreatif ini, penulis mendekonstruksi kue khas Kalimantan menjadi western dessert agar kue tradisional terlihat lebih menarik. Penulis menggunakan kue khas Kalimantan karena memiliki sejarah yang unik dan masih kurang dikenal masyarakat Indonesia. Metode pada penelitian ini menggunakan research and development (R&D) dengan model 4D yaitu (define, design, development dan dissemination). Teori yang digunakan yaitu teori dekonstruksi pada makanan dari Ferran Adrià. Uji coba produk dalam penelitian ini menggunakan uji hedonik dengan menguji kesukaan seseorang terhadap warna, rasa, tekstur, aroma dan penampilan keseluruhan makanan. Instrumen yang digunakan untuk mengambil data dalam penelitian ini berupa kuesioner yang disebarkan pada 6 panelis ahli dan 42 panelis umum. Hasil dari penelitian ini berupa 10 resep antara lain: kararaban swiss roll, amparan tatak mousse, gegicak coconut cake, puracit choux au craquelin, bingka tartlet, putri keraton bundt cake, pisang gapit cheesecake, putri selat panna cotta, hintalu karuang flan cake, jendral mabok soufflé. Hasil nilai rata-rata keseluruhan dari penilaian uji hedonik adalah 4.32 untuk warna, 4.39 untuk rasa, 4.33 untuk aroma, 4.36 untuk tekstur, dan 4.56 untuk keseluruhan. Dapat disimpulkan dari hasil nilai rata-rata bahwa para Panelis memberi respon positif dan menyukai 10 menu hasil dekonstruksi.
Modifikasi Hidangan Penutup Barat Menggunakan Bunga Kecombrang Safitri, Nur Tasya; Tanius, Billy; Widani, Ni Nyoman
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 5 No 1 (2022): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v5i1.103

Abstract

Modifikasi resep hidangan penutup barat menggunakan bunga kecombrang tidak banyak diterapkan oleh masyarakat. Karya kompetensi kreatif ini dibuat dengan tujuan untuk mengetahui ide pengembangan resep hasil modifikasi hidangan penutup barat menggunakan bunga keombrang yang dikombinasikan dengan bahan dasar khas Indonesia serta untuk mengedukasi bahwa bunga kecombrang dapat diolah menjadi berbagai macam hidangan penutup yang unik. Metode penelitian yang digunakan adalah metode research and development model penelitian 4D (Define, Design, Development, Dissemination) dan metode uji hedonik. Metode uji hedonik digunakan 20 panelis umum yang dipilih secara acak, dan enam panelis ahli yang ditentukan oleh kampus. Teori yang digunakan yaitu teori modifikasi resep. Terdapat 10 resep modifikasi yang dilakukan yaitu: Kecombrang Burnt Basque Cheesecake, Kecombrang Cannoli, Kecombrang Cranachan, Kecombrang Crema Catalana, Kecombrang Choco Mousse, Kecombrang Choco Tartlet, Kecombrang Éclair, Kecombrang Loukoumades, Kecombrang Roll Cake, dan Kecombrang Panna Cotta. Hasil nilai rata-rata keseluruhan dari penilaian uji hedonik untuk sepuluh menu adalah 4,61. Maka dapat disimpulkan bahwa para Panelis memberikan respon positif dan menyukai 10 hidangan penutup hasil modifikasi yang diciptakan dengan memberikan beberapa komentar agar hidangan tersebut semakin sempurna.
Co-Authors Amariza, Nikita Andina Dinar Sukma Pramesti Eunike Melody Gloria Fatima, Queena Krisna Yanti, Ni Made Ayu Dwi Kusumaningrum, Ni Ketut Veri Morell, Gerry Ni Ketut Veri Kusumaningrum Ni Nyoman Widani, Ni Nyoman Pramudia, Heru Pratama, Owen Putri, Rizqy Prasetyani Rifat, ahmad Safitri, Nur Tasya Sulistyawati, Anastasia Surjawan, Iwan Wibawa, Ketut