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Damiati -
Universitas Pendidikan Ganesha
Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Tradisi Megibung pada Budaya Hindu dan Muslim di Desa Tumbu Kecamatan Karangasam Kabupaten Karangasem Amira Anindita Rafi'i; . Damiati; Luh Masdarini
Jurnal Kuliner Vol. 2 No. 1 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v2i1.40756

Abstract

Penelitian ini bertujuan untuk: (1) Memahami proses tradisi megibung pada Budaya Hindu di Desa Tumbu Kecamatan Karangasam Kabupaten Karangasam (2) Memehami proses tradisi megibung pada Budaya Muslim di Desa Tumbu Kecamatan Karangasam Kabupaten Karangasam. Jenis penelitian ini yaitu penelitian deskriptif kualitatif. Teknik pengumpulan data yang digunakan meliputi metode observasi dan wawancara dengan instrumen penelitian berupa lembar observasi dan pedoman wawancara. Analisi data yang digunakan yaitu teknik analisis deskriptif kualitatif. Hasil penelitian ini menunjukkan proses tradisi megibung di desa Tumbu pada (1) Budaya Hindu terdiri dari tahap persiapan meliputi, menentukan jenis acara, menentukan peserta megibung, dan mempersiapkan olahan yang meliputi nasi putih, olahan lawar, olahan sate dan olahan kuah. Kedua, tahap pelaksanaan, pada tahap ini anggota megibung dipersilahkan duduk melingkar untuk menyantap hidangan megibung dengan setiap kelompok terdiri dari 4-6 orang. Tahap terakhir, penyelesaiaan pelaksanaan megibung, pada tahap ini peserta membersihkan area megibung. (2) Budaya Muslim terdiri dari tahap persiapan, yang meliputi menentukan jenis acara, menentukan peserta megibung, dan mempersiapkan olahan yang akan disajikan berupa nasi putih, olahan daging, olahan sate dan olahan sayur. Kedua, tahap pelaksanaan, pada tahap ini anggota megibung dipersilahkan duduk melingkar untuk menyantap hidangan megibung dengan setiap kelompok terdiri dari 2-3 orang. Tahap terakhir, penyelesaian pada tahap ini peserta dipersilahkan meninggalkan dan membersihkan area megibung Kata kunci: Tradisi, Megibung Hindu, Megibung Muslim
Kearifan Lokal Makanan Tradisional: Tinjauan Etnis dan Fungsinya pada Tradisi Ngaturin di Desa Sembiran, Buleleng, Bali Damiati, Damiati; Suastra, I Wayan; Arnyana, Ida Bagus Putu
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

Abstract

Abstrak This research aims to identify dishes in the ngaturin tradition in Sembiran Village, Tejakula, Buleleng, Bali. The data collection techniques used were interviews and observation. The data analysis used is descriptive qualitative. The research results show three things. 1). The ngaturin ceremony is a ritual that must be carried out by all married men, carried out to provide compensation for the holy water received (the basis for the request for a hug) as well as to ask for a good place for the ancestors. What is unique is that the dish is served using beef, where most Hindu people do not consume processed beef. 2). The dishes served in the ngaturin tradition consist of the main dish, namely white rice, side dishes arranged in megibung covered with banana leaves, arranged starting with rice and side dishes. Side dishes with soup are served with a drizzle. 3). Food in the ngaturin tradition can only be eaten at the arrange temple and in the homes of people who carry out this tradition. Dishes cannot be taken outside the house or Sembiran village and can only be enjoyed for 1 day. If anything remains, it must be thrown away and buried. If the dish is taken outside the village, it will bring disaster to the community. The meaning is gratitude to God for his request that his ancestors be in the best place. Food is enjoyed in a megibung manner which means togetherness, mutual respect and respect which contains philosophical, anthropological, sociological and psychological values.
PENINGKATAN PENGETAHUAN DAN KETERAMPILAN IBU IBU PKK KAMPUNG BUGIS DALAM PENGOLAHAN MIE SEHAT Maryam, Siti; Damiati, Damiati; Wiratini, Ni Made
International Journal of Community Service Learning Vol. 1 No. 1 (2017): May 2017
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.003 KB) | DOI: 10.23887/ijcsl.v1i1.11907

Abstract

Telah dilakukan kegiatan pengabdian kepada masyarakat (PKM) dalam bentuk ceramah dan diskusi serta praktek tentang pengolahan mie sehat sebagai upaya penyediaan pangan fungsional bagi keluarga. Kegiatan ini dilakukan dalam dua tahap yaitu dalam bentuk ceramah (pemberian materi) tentang pembuatan dan pengolahan mie sehat dan dikaitkan diversifikasi makanan dan juga praktek pembuatan sehat dengan adanya penambahan tepung tempe dan wortel. Jumlah peserta pelatihan adalah 30 orang yang terdiri dari ibu ibu PKK yang memiliki latar belakang pengetahuan heterogen. Sebelum pelatihan diadakan pre test yang menyangkut pengetahuan tentang mie sehat dan diakhir kegiatan diadakan pos test sehingga akan dapat dilihat peningkatan pengetahuan tentang mie sehat dikaitkan dengan diversifikasi makanan. Keadaan ini menunjukkan bahwa materi yang disampaikan saat pelatihan berkontribusi terhadap pengetahuan ibu ibu PKK yang dimiliki. Disarankan untuk mengadakan pemantauan lebih sering sehingga kesehatan keluarga terjaga , terutama kesehatan anak.
Pengembangan Video Pembelajaran Waffle Pisang Mas Dalam Mata Kuliah Pagelaran Cipta Karya Kuliner Divani, Putu Tresya; Damiati, Damiati; Ekayani, Ida Ayu Putu Hemy
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 11 No 2 (2025)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.2025112.387

Abstract

This study aims to: (1) describe the Development stages of an instructional video on Waffle with banana (pisang mas) variation, and (2) assess the validity of the media based on expert validation and a small group trial. This research employs a Research and Development (R&D) approach using the 4D model (Define, Design, Develop, Disseminate). Data were collected through questionnaires administered to experts and students during the limited trial phase. The research subjects consisted of three experts—material expert, media expert, and instructional Design expert—and ten students from the Vocational Culinary Arts Education Study Program. Data were analyzed using both qualitative and quantitative methods. The media was Developed through four stages of the 4D model: (1) Define, which involved needs analysis; (2) Design, which involved Designing the content and appearance of the media; (3) Develop, which involved product Development, expert validation, and small group testing; and (4) Disseminate, which involved distributing the instructional video via digital platforms such as YouTube. The validation results indicated a validity level of 95.85% from the material expert, 97.5% from the media expert, and 95.85% from the instructional Design expert, all categorized as “very valid.” The small group trial yielded a percentage of 92.27%, classified as “excellent.” These findings demonstrate that the Developed instructional video is suitable for use in teaching Fusion Dessert techniques.
Uji Organoleptik Nugget Ikan Kembung dengan Penambahan Rumput Laut (Eucheuma cottonii) Danna Aditry Wijaya; Damiati Damiati; Ida Ayu Putu Hemy Ekayani
JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM Vol. 4 No. 3 (2025): Desember : JURRIMIPA: Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrimipa.v4i3.7055

Abstract

This study aims to describe: 1) Formulation of mackerel fish nuggets with the addition of seaweed (Eucheuma cottonii); 2) to detemine the level of panelists’ preference for the resulting product. This study uses a quantitative method with an experimental approach. Data colletion uses an observation method by distributing preference test sheet to the public (consumers). Then analyzed using quantitative descriptive. Research results: 1) Formulation using 350 gr mackerel surimi, 70 gr seaweed (Eucheuma cottonii), 60 gr eggs, 100 gr wheat flour, 15 gr garlic, 30 gr shallots, 2,5 gr ground pepper, 10 gr salt, 5 gr sugar; 2) The preference test results indicated that the inner color (4,38), outer color (4,58), solid inner texture (4,44), crispy outer texture (4,26), aroma (4,36), natural taste (4,48), and shape (4,6) were in the very liked category, while the chewy inner texture (4,08) and savory taste of the spices (4,14) were in the liked category. Overall, mackerel nuggets with the addition of seaweed (Eucheuma cottonii) were categorized as very liked and had the potential to become an innovative product that was accepted by the the general public.
Kearifan Lokal Makanan Tradisional: Tinjauan Etnis dan Fungsinya pada Tradisi Ngaturin di Desa Sembiran, Buleleng, Bali Damiati, Damiati; Suastra, I Wayan; Arnyana, Ida Bagus Putu
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

Abstract

Abstrak This research aims to identify dishes in the ngaturin tradition in Sembiran Village, Tejakula, Buleleng, Bali. The data collection techniques used were interviews and observation. The data analysis used is descriptive qualitative. The research results show three things. 1). The ngaturin ceremony is a ritual that must be carried out by all married men, carried out to provide compensation for the holy water received (the basis for the request for a hug) as well as to ask for a good place for the ancestors. What is unique is that the dish is served using beef, where most Hindu people do not consume processed beef. 2). The dishes served in the ngaturin tradition consist of the main dish, namely white rice, side dishes arranged in megibung covered with banana leaves, arranged starting with rice and side dishes. Side dishes with soup are served with a drizzle. 3). Food in the ngaturin tradition can only be eaten at the arrange temple and in the homes of people who carry out this tradition. Dishes cannot be taken outside the house or Sembiran village and can only be enjoyed for 1 day. If anything remains, it must be thrown away and buried. If the dish is taken outside the village, it will bring disaster to the community. The meaning is gratitude to God for his request that his ancestors be in the best place. Food is enjoyed in a megibung manner which means togetherness, mutual respect and respect which contains philosophical, anthropological, sociological and psychological values.
Co-Authors ., Aditya Darmawan ., DESAK PUTU NITA APSARI ., Gede Addy Putra Gunawan ., Gusti Ayu Dwi Indrasari ., Hanifa Firdaus ., I Putu Angganata ., I Putu Oka Januarta ., Ida Ayu Satya Dwikandana ., Ida Ayu Sinta Devi ., Juliandanu H.a ., Kadek Desi Ariati ., Kadek Diah Dharmiasih ., Kadek Sulistri ., Kd Yudi Aris Pratama ., KETUT SUYASA ., Komang Budiarsih ., Komang Eva Suryastini ., Komang Suki Wiriani ., Luh Ari Muliani ., Luh Desi Widiantini ., Luh Devi Andari ., MADE WIRA LEGA SAPUTRA ., Made Yogi Andwika Pangestu ., Mittela Shelly k ., Ni Kadek Aryan Tunjung Birawa ., Ni Kadek Sri Wahyuni ., Ni Putu Erni Widia Astuti ., Ni Putu Mas Yudayani ., Pt Wahyu Manik Fransiska ., Sri Wahyudiani ., Winda Harmoni Ni Putu Aditya Darmawan . Amira Anindita Rafi'i Angkih, Juliandanu Hadimashari Apsari, Desak Putu Nita Bestari Dwi Andrini . Budi Utomo Budi Utomo BUDI UTOMO . Budi Utomo ., Budi Utomo Charles Parningotan Haratua Simanjuntak Cokorda Istri Raka Marsiti Danna Aditry Wijaya Desak Nyoman Kartika Dewi Desak Nyoman Kartika Dewi . Desak Putu Nita Apsari DESAK PUTU NITA APSARI . Devi, Ida Ayu Sinta Dewa Ayu Putu Putri Pramitha Sari . Dewa Ayu Putu Putri Pramitha Sari ., Dewa Ayu Putu Putri Pramitha Sari Dewi, Desak Nyoman Kartika Divani, Putu Tresya Dwikandana, Ida Ayu Satya EKA OKTAVIANTARI . Febrianto, Muh. Fransiska, Putu Wahyu Manik Geck Indah Pradnyawati . Geck Indah Pradnyawati ., Geck Indah Pradnyawati Gede Addy Putra Gunawan . Gilang Ramadan . Gusti Ayu Dwi Indrasari . Hanifa Firdaus . I Gusti Nyoman Taurus Cahayadi . I Gusti Nyoman Taurus Cahayadi ., I Gusti Nyoman Taurus Cahayadi I Nyoman Sujana I Putu Angganata . I Putu Oka Januarta I Putu Oka Januarta . I Wayan Suastra I Wayan Sudarma . Ida Ayu Putu Hemy Ekayani Ida Ayu Satya Dwikandana Ida Ayu Satya Dwikandana . Ida Ayu Sinta Devi Ida Ayu Sinta Devi . Ida Bagus Putu Arnyana Juliandanu H.a . Juliandanu Hadimashari Angkih Kadek Dedi Ariawan Kadek Desi Ariati . Kadek Diah Dharmiasih . Kadek Sulistri . Kd Yudi Aris Pratama . KETUT SUYASA . Komang Aristi . Komang Budiarsih . Komang Eva Suryastini Komang Eva Suryastini . Komang Ratna Dewi . Komang Ratna Dewi ., Komang Ratna Dewi Komang Suki Wiriani . Kusnul Khotimah . Lalu Nanang Supriadi . Luh Ari Muliani . Luh Desi Widiantini . Luh Devi Andari . Luh Masdarini Luh Surianis . Made Wira Lega Saputra MADE WIRA LEGA SAPUTRA . Made Yogi Andwika Pangestu . Made Yogi Perdana Putra . Mittela Shelly k . Muh. Febrianto Ni Desak Made Sri Adnyawati Ni Kadek Aryan Tunjung Birawa . Ni Kadek Sri Wahyuni . Ni Kadek Sudiarti . Ni Kadek Sudiarti ., Ni Kadek Sudiarti Ni Ketut Susilawati Ni Komang Inparniawati . Ni Luh Ayu Novitasari . Ni Made Suriani Ni Made Tuari . Ni Made Wiratini Ni Putu Anna Saputri . Ni Putu Eka Oktaviantari Ni Putu Erni Widia Astuti . Ni Putu Mas Yudayani Ni Putu Mas Yudayani . Ni Putu Widya Arsani . Ni Putu Yulita Astira Eka Putri Ni Wayan Sukerti Nyoman Putriani . Nyoman Restu . Pt Wahyu Manik Fransiska . Putu Ayu Sulistri Artini . Putu Indah Rahmawati Putu Rahayu Puspayanti . Putu Sumertayasa . Putu Wahyu Manik Fransiska Risa Panti Ariani Saputra, Made Wira Lega Sima Pradnyani Made . Sima Pradnyani Made ., Sima Pradnyani Made SITI MARYAM Siti Maryam Sri Wahyudiani . Suryastini, Komang Eva Venny Arista . Venny Arista ., Venny Arista Winda Harmoni Ni Putu . Yudayani, Ni Putu Mas