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INNOVATION MALANG BLACK APPLE Morell, Gerry; Tanius, Billy; Surjawan, Iwan; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 2 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i2.57

The study focuses on developing innovation in processing Malang Apples through advanced fermentation techniques to create "Black Malang Apple," a novel agricultural product. Utilizing a Research and Development (R&D) approach, the research explores systematic exploration and development of fermented fruit products. The primary motivation stems from the need to enhance the nutritional value of local fruits and create innovative value-added processing methods for agricultural commodities. The fermentation process transforms traditional Malang Apples through a specialized blackening technique, resulting in significant changes to the fruit's characteristics. Comparative analysis revealed that the fermented product demonstrates substantially improved nutritional profiles compared to fresh Malang Apples. The research examined critical aspects such as nutritional content, sensory properties, and potential health benefits. Experimental results highlighted remarkable transformations in the apple's physical and chemical properties. The fermentation method produced notable modifications in shape, taste, and texture, creating a unique food product with enhanced nutritional characteristics. This innovative approach represents a promising avenue for local fruit processing and agricultural product development.

PENGOLAHAN JERUK SIAM SEBAGAI OLEH-OLEH KHAS KINTAMANI Eunike Melody Gloria; Tanius, Billy
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 2 No. 2 (2024): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v2i2.58

Bali memiliki beragam potensi hasil pertanian yang melimpah, salah satunya adalah jeruk siam Kintamani yang tumbuh subur di dataran tinggi Bali. Saat musim panen, produksi jeruk siam Kintamani seringkali mengalami surplus yang mengakibatkan penurunan harga jual dan pembusukan buah yang tidak terjual. Kondisi ini menjadi tantangan bagi petani lokal dalam memaksimalkan nilai ekonomi dari hasil panen mereka. Di sisi lain, Bali dikenal dengan kuliner khasnya, termasuk pie susu yang telah menjadi ikon oleh-oleh. Melihat peluang ini, pengembangan produk inovatif berbasis jeruk siam Kintamani menjadi solusi potensial untuk mengatasi permasalahan surplus panen. Dengan mengkombinasikan jeruk siam Kintamani dan pie susu, dapat diciptakan produk kuliner baru yang tidak hanya menambah nilai ekonomi bagi petani lokal, tetapi juga memperkaya keanekaragaman kuliner Bali serta mendukung pengembangan industri makanan kreatif berbasis potensi lokal.

PENINGKATAN KUANTITAS PRODUKSI DAN PEMASARAN KERIPIK BERBASIS TEKNOLOGI TEPAT GUNA PADA UMKM UNTUNG MESARY Tanius, Billy; Ni Ketut , Veri Kusumaningrum; I Gusti Ayu, Ari Agustini
BINA CIPTA Vol 4 No 2 (2025): BINA CIPTA
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/binacipta.v4i2.65

Peningkatan kebutuhan akan teknologi modern di sektor usaha kecil telah mendorong pengembangan berbagai solusi inovatif yang bertujuan untuk mengoptimalkan proses produksi dan pemasaran. Program pengabdian masyarakat ini bertujuan untuk memperkuat kapasitas produksi dan strategi pemasaran bagi Usaha Mikro, Kecil, dan Menengah (UMKM) "Untung Mesary" yang berlokasi di Jasri Subagan, Karangasem. Program ini mengusung pendekatan berbasis teknologi untuk meningkatkan efisiensi dalam produksi dan pemasaran, dengan fokus pada penerapan metode yang efektif, tepat sasaran, dan berkelanjutan. Kegiatan utama dalam program ini meliputi pengenalan teknologi untuk proses pemotongan, pengeringan, dan pengemasan produk, serta pelatihan pemasaran digital, penggunaan media sosial, dan pemanfaatan platform e-commerce. Selain itu, melalui kemitraan yang erat dengan petani lokal, pelatihan ini juga membuka peluang baru dalam wirausaha, dengan menyediakan akses ke bahan baku berkualitas yang mendukung terciptanya ekosistem bisnis yang berkelanjutan. Dengan demikian, pelatihan ini tidak hanya bertujuan untuk meningkatkan kualitas produksi, tetapi juga berkontribusi pada keberlanjutan ekonomi dengan memperkuat kewirausahaan dan memperluas jangkauan pasar secara signifikan.

Innovation Of Praline With Kacang Kapri Daun Jeruk: A Balinese Distinctive Culinary Souvenir Hansen Budi Gunawan; Ni Ketut Veri Kusumaningrum; Billy Tanius
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.325

This study aims to develop a praline innovation by utilizing “kacang kapri daun jeruk”, a distinctive Balinese culinary Souvenir, as a filling, and to evaluate consumer acceptance of the product. The research employed a research and development (R&D) method which included the stages of identifying potentials and problems, data collection, product planning, initial product development, product testing, product revision, field testing, and final product revision of pralines using three types of chocolate which are white chocolate, milk chocolate, and dark chocolate, which in this study were also compared to determine their suitability and level of consumer acceptance. A hedonic test was conducted involving five expert panelists and twenty-five general panelists, assessing color, aroma, texture, taste, and overall acceptability. The milk chocolate variant achieved the highest overall score and received positive responses from the panelists, while the dark chocolate variant obtained the lowest overall score. In conclusion, milk chocolate pralines filled with “kacang kapri daun jeruk”, a distinctive Balinese culinary souvenir, have the potential to become an innovative value-added gift that strengthens Bali’s culinary identity with further opportunities to improve product quality.

PENINGKATAN KUANTITAS PRODUKSI DAN PEMASARAN KERIPIK BERBASIS TEKNOLOGI TEPAT GUNA PADA UMKM UNTUNG MESARY Billy Tanius; Veri Kusumaningrum Ni Ketut; Ari Agustini I Gusti Ayu
BINA CIPTA Vol 4 No 2 (2025): BINA CIPTA
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/binacipta.v4i2.65

Peningkatan kebutuhan akan teknologi modern di sektor usaha kecil telah mendorong pengembangan berbagai solusi inovatif yang bertujuan untuk mengoptimalkan proses produksi dan pemasaran. Program pengabdian masyarakat ini bertujuan untuk memperkuat kapasitas produksi dan strategi pemasaran bagi Usaha Mikro, Kecil, dan Menengah (UMKM) "Untung Mesary" yang berlokasi di Jasri Subagan, Karangasem. Program ini mengusung pendekatan berbasis teknologi untuk meningkatkan efisiensi dalam produksi dan pemasaran, dengan fokus pada penerapan metode yang efektif, tepat sasaran, dan berkelanjutan. Kegiatan utama dalam program ini meliputi pengenalan teknologi untuk proses pemotongan, pengeringan, dan pengemasan produk, serta pelatihan pemasaran digital, penggunaan media sosial, dan pemanfaatan platform e-commerce. Selain itu, melalui kemitraan yang erat dengan petani lokal, pelatihan ini juga membuka peluang baru dalam wirausaha, dengan menyediakan akses ke bahan baku berkualitas yang mendukung terciptanya ekosistem bisnis yang berkelanjutan. Dengan demikian, pelatihan ini tidak hanya bertujuan untuk meningkatkan kualitas produksi, tetapi juga berkontribusi pada keberlanjutan ekonomi dengan memperkuat kewirausahaan dan memperluas jangkauan pasar secara signifikan.

Breadfruit Flour Innovation in Making Celor Noodles Febe Hutabarat; Ni Ketut Veri Kusumaningrum; Billy Tanius
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 2 (2025): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v3i2.77

Penelitian ini berjudul "Inovasi Tepung Sukun pada Pembuatan Mi Celor" bertujuan untuk mengevaluasi penggunaan tepung sukun sebagai pengganti tepung terigu dalam pembuatan mi kuning untuk hidangan mi celor, sebuah kuliner tradisional dari Palembang, Sumatera Selatan. Fokus utama dari penelitian ini adalah pada aspek warna, aroma, rasa, dan penerimaan konsumen terhadap mi celor yang menggunakan tepung sukun. Penelitian ini bertujuan untuk mengembangkan alternatif yang lebih berkelanjutan dan sehat dibandingkan dengan mi konvensional yang biasa digunakan dalam kuliner tradisional Indonesia. Metodologi yang digunakan meliputi pengembangan resep mi celor dengan tepung sukun, diikuti dengan uji hedonik untuk mengevaluasi kualitas sensorik dan penerimaan konsumen. Hasil uji menunjukkan bahwa mi celor berbahan tepung sukun memiliki warna, aroma, dan rasa yang sesuai dengan standar kualitas, serta diterima dengan baik oleh konsumen. Skor rata-rata dari uji hedonik mencerminkan penerimaan positif terhadap mi celor yang dihasilkan, menunjukkan bahwa tepung sukun dapat menjadi alternatif yang layak untuk tepung terigu.

An Exploration Of Traditional Entil Food In Tabanan Regency Owen Pratama; Billy Tanius; Ni Ketut Veri Kusumaningrum
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

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

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 Billy Tanius; Heru Pramudia; Iwan Surjawan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

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

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.

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