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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat ADPEBI International Journal of Business and Social Science BINA CIPTA Jurnal Kuliner Brilliant International Journal of Management and Tourism INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Tanius, Billy
Politeknik Internasional Bali
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Nursing Social Sciences Other

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Pelatihan F&B Service dalam Meningkatkan Kualitas Pelayanan terhadap Konsumen di Desa Wisata Bongan Ni Nyoman Widani; Billy Tanius; I Gusti Ayu Ari Agustin
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 2 No 2 (2022)
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v2i2.1528

Abstract

Industrial Revolution 4.0 is a term that is already familiar to people in Indonesia. The development of technology and information occurs so quickly that it has a huge impact on the industrial world as well as human behavior. This behavior affects how the tourism industry players provide services to consumers who come to visit the tourist village of Bongan Tabanan - Bali. Bongan Village as a tourist village also has culinary products that use the main ingredients of the Gonda plant. Gonda plant itself is known as one of the commodities that have economic value apart from rice plants. Ease in the cultivation process and lower operational value are an advantage for farmers compared to planting rice. Processed products from the gonda plant are offered directly when tourists come to visit the tourist village of Bongan. To achieve tourist satisfaction and increase purchases of Gonda processed products, culinary actors must be able to provide services or services that are managed professionally so as to provide satisfaction to customers or foreign tourists who visit. During the Covid-19 pandemic, technological advances began to be used as F&B services, one of which was using online media, such as Facebook, Instagram, Twitter and other websites. The purpose of Community Service Activities in Bongan Village is expected through F&B Service Training to improve the quality of service to consumers in the tourist village of Bongan, Tabanan.
Pelatihan Food Hygiene and Sanitation Bagi Pelaku Kuliner Desa Bongan Billy Tanius; Ni Nyoman Widani; Ni Gusti Ayu Ari Agustini
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 3 No 1 (2022): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v3i1.1771

Abstract

Pengembangan desa wisata diakui sebagai agenda pembangunan nasional yang cukup efektif dalam meningkatkan kualitas hidup masyarakat di desa. Dengan memberi kesempatan masyarakat lokal untuk mengelola dan mengembangkan potensi wisata yang ada didesanya, mampu memberikan efek yang positif bagi perekonomian masyarakat desa. Pokdarwis desa Wisata Bongan memiliki peran strategis dalam mengembangkan dan mengelola daerahnya sebagai daerah tujuan wisata. Mulai dari pengelolaan alam, budaya, kuliner, maupun homestay. Dalam pengelolaan usaha kuliner, Pokdarwis desa wisata Bongan bekerjasama dengan Politeknik Internasional Bali. Kerjasama dilakukan dalam bentuk pedampingan desa wisata Bongan sebagai desa binaan. Salah satu pendampingan yang dilakukan oleh PIB adalah kegiatan pelatihan standar food hygiene and sanitation yang wajib diterapkan oleh pelaku kuliner desa wisata saat ini. Pelatihan tersebut merupakan bentuk implementasi dari penerapan protokol kesehatan Cleanliness, Health, Safety and Environmental Sustainability/CHSE yaitu unsur kebersihan, kesehatan, keselamatan dan kelestarian lingkungan berperan penting guna mencegah dan mengendalikan penyebaran Covid-19 di daerah tujuan wisata yang di dalamnya termasuk desa wisata. Kegiatan ini dilakukan dengan tujuan untuk memberikan pengetahuan kebersihan pengolahan makanan yang sesuai dengan standar food hygiene and sanitation. Manfaat Kegiatan PKM ini yaitu masyarakat Desa Bongan dapat mempraktikkan pengetahuannya mengenai kebersihan dalam usaha makanan sesuai dengan standar kebersihan saat mengolah ataupun menyajikan produk kuliner yang ditawarkan. Dengan mengetahui bahwa standar food hygiene and sanitation kepercayaan pengunjung/wisatawan bahwa hasil produk makanan dari desa wisata bongan aman untuk di konsumsi
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.
Elevating the Small and Medium Enterprises at Bongan Village by Optimizing the Use of Gonda Plant I Gusti Ayu Ari Agustini; Billy Tanius
ADPEBI International Journal of Business and Social Science Vol. 2 No. 2 (2022)
Publisher : Asosiasi Dosen Peneliti Ilmu Ekonomi dan Bisnis Indonesia (Adpebi)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54099/aijbs.v2i2.160

Abstract

Purpose – This study aimed at exploring the strategies to elevate the small and micro enterprises (SMEs) at Bongan Village by optimizing the use of Gonda Plants as a unique culinary product to support the economic and tourism sector. The supply of Gonda Plants is commonly overflowing every harvest time as Bongan Village is well known for its rice fields. The oversupply of Gonda Plants becomes waste thrown away at the field by the Bongan people but it is the potential to be processed as a unique culinary product. Methodology – The research was carried out using a descriptive qualitative research method in which the data used were obtained through observation, interviews, and literature studies. The interview process involved the Bongan people who are running Gonda Plant SME. The data were analyzed using SWOT analysis to find out the suitable strategies by considering its strengths, weaknesses, opportunities, & threats. Findings – Based on the results of the analysis, the strategies that can be implemented to elevate the enterprises are increasing the skills, knowledge, and motivation to run the SMES, building branding and doing promotion, creating a hygiene production house, improving the management, and being active in grabbing the opportunies. Besides, the involvement of the government and other parties is needed to supervise and mentor the SMEs run by the Bongan people. Novelty – The sustainability of SMEs run by the Bongan people can be done alone, it needs help from other parties, especially the government in guiding, facilitating, and supervising.
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.
Co-Authors Amariza, Nikita Andina Ari Agustini I Gusti Ayu Budi Riyanto Dinar Sukma Pramesti Elvettio, Audric Eunike Melody Gloria Fatima, Queena Febe Hutabarat Fiorellino, Kenneth Gaisani, Fionna Nurlita Hansen Budi Gunawan Himawan Brahmantyo - STP Trisakti Jakarta, Himawan I Gusti Ayu Ari Agustin I Gusti Ayu Ari Agustini I Gusti Ayu, Ari Agustini Iwan Surjawan Krisna Yanti, Ni Made Ayu Dwi Kusumaningrum, Ni Ketut Veri Morell, Gerry Ni Gusti Ayu Ari Agustini Ni Ketut , Veri Kusumaningrum Ni Ketut Veri Kusumaningrum Ni Ketut Veri Kusumaningrum Ni Nyoman Widani Ni Nyoman Widani Ni Nyoman Widani, Ni Nyoman Nicholas, Adriel Owen Pratama Pramudia, Heru Pratama, Owen Putri, Rizqy Prasetyani Rifat, ahmad Safitri, Nur Tasya Sulistyawati, Anastasia Surjawan, Iwan Tiurma Sinaga Veri Kusumaningrum Ni Ketut Wibawa, Ketut