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PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM ., Sunar; Kalpikawati, Ida Ayu; Nasution, M. Nur A.; Rumadana, I Made
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow. In this experiment, sous vide is applied to the cooking method of beef and chicken steak. The analysis technic used is descriptive base on organoleptic and chemical tests. It is found out that by using sous vide, beef & chicken steak become more juicy, more tender, bigger in volume, has less of baking aroma, less-fat and protein compared to {he conventional steak. By the application of Sous-vide method in the preparation, it is possible to make mass product convenient food for franchise restaurant and catering.

Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1361

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.

Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.

Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1361

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.

Pelatihan Inovasi Kuliner Berbasis Bahan Pangan Lokal: Membangun Produk Makanan Berkualitas dan Berdaya Saing di Desa Bubunan, Buleleng Hendrayana , Made; Atmaja, I Made Purwa Dana; Trisdayanti, Ni Putu Eka; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Dalem, Anak Agung Gd Putra K.P; Sunada, I Nyoman; Kristiana, Nina Indra; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v5i1.1609

Bubunan Village has great potential in the agricultural sector, especially in the availability of local food ingredients such as cassava, corn and sweet potatoes. However, this potential has not been utilized optimally by the local community. Limited knowledge and skills in processing food into value-added products is one of the main obstacles faced. This community service activity aims to increase the capacity of the Bubunan Village community in processing local food ingredients into innovative food products that have economic value. The methods used in this activity include identification of local food ingredients, socialization and recruitment of participants, training in the theory and practice of food processing. This training emphasizes the importance of hygienic processing, product innovation, and effective marketing strategies. It is hoped that the results of this activity will be able to increase the community's skills and knowledge in food processing, as well as encourage the creation of local food products that are competitive in the market. With this training, it is hoped that there will be an increase in the income and welfare of the people of Bubunan Village, as well as strengthening the local economy through utilizing the potential of existing natural resources. Evaluation of this program shows an increase in product quality and entrepreneurial spirit among participants, which is expected to be sustainable and provide long-term benefits for village communities.

Organoleptic Quality of Semprit Cookies Made from Yellow Corn Flour (Zea Mays L.) Vries, Renatha Marcel Emmanuella de; Rumadana, I Made; Hardina, Hardina
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11306

The purpose of this study was to determine the quality produced by semprit cookies made from yellow corn flour. The data collection methods used were experiments, documentation, organoleptic tests, questionnaires, panelist tests, and Likert scales. This study focused on quality tests using the five senses, through experiments in making semprit cookies made from yellow corn flour. After the experiment, it was continued with a panelist test to obtain the results of the quality test from 25 fairly trained panelists. The results obtained from the quality test were 93.6% on the Likert scale for taste, aroma, texture and color. These results are classified as very good criteria. From this study it can be concluded that semprit cookies made from yellow corn flour can be an alternative processed snack for gluten intolerant users.

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