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All Journal International Journal of Natural Science and Engineering Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Applied and Industrial Sciences (ESA)
Atmaja, I Made Purwa Dana
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Kualitas Organoleptik Daging Sapi Asap dengan Memanfaatkan Ampas Gilingan Kopi Sebagai Bahan Bakaran Atmaja, I Made Purwa Dana
International Journal of Natural Science and Engineering Vol. 2 No. 3 (2018): October
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.667 KB) | DOI: 10.23887/ijnse.v2i3.17187

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas organoleptik daging sapi asap dengan memanfaatkan ampas gilingan kopi sebagai bahan bakaran. Daging sapi diolah dengan menggunakan metode pengasapan menggunakan ampas gilingan kopi sebagai bahan bakaran selanjutnya hasil olahan daging sapi asap diuji oleh 20 orang panelis terlatih yang merupakan dosen dan mahasiswa jurusan Tata Boga secara organoleptik. Hasil olahan daging sapi asap diuji oleh panelis dengan bantuan panca indera (sensory evaluation) yaitu dengan mengecap rasa, mencium aroma, melihat warna dan merasakan tekstur dari selai. Hasil pengamatan dari panelis diberikan skor dengan menggunakan skala likert sehingga ditemukan katagori kualitas daging sapi asap yang dihasilkan. Penelitian ini dilakukan di dapur praktek Sekolah Tinggi Pariwisata Nusa Dua Bali. Teknik pengumpulan data penelitian ini yaitu dengan cara eksperimen dan dokumentasi. Teknik analisis yang digunakan adalah deskriptif kualitatif dengan uji organoleptik. Berdasarkan hasil penelitian dapat disimpulkan: 1) Hasil eksperimen daging sapi asap dengan memanfaatkan ampas gilingan kopi setelah dihitung dengan menggunakan skala likert memiliki kualitas yang baik dengan nilai rata-rata 70,5 %, 2) ditinjau dari aspek penilaian uji organoleptik dari segi warna menghasilkan warna merah muda kecoklatan dalam katagori baik, 3) aroma yang dihasilkan khas dagng sapi dengan campuran aroma kopi, 4) tekstur daging sapi lembut dengan katagori sangat baik, 5) rasa daging sapi asap sangat khas perpaduan dengan aroma kopi
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

Abstract

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 Test of Choco Cookies Made from Breadfruit Flour Putra, Santya Wijaya; Atmaja, I Made Purwa Dana
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.v3i6.11304

Abstract

This study aims to present a review of the organoleptic characteristics of choco cookies and the development of product variations enriched with chocolate. Due to the lack of breadfruit processing, alternative processing is needed to utilize breadfruit optimally. The method used in this study is descriptive qualitative which aims to determine and describe the organoleptic quality of choco cookies using breadfruit flour which is reviewed from the taste, aroma, texture and color. The results of this breadfruit flour choco cookies study in terms of taste obtained an index value of 86%, in terms of aroma obtained an index value of 87%, in terms of texture obtained an index value of 84%, in terms of color obtained 81%, with an average total of 84.5%. So the results of the experiment on choco cookies made from breadfruit flour were successful.
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

Abstract

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.
Organoleptic Quality of Black Bugis Cake Made from Gude Bean Flour as a Substitute for Black Glutinous Rice Flour Prasanti, Kadek Dita; Kristiana, Nina Indra; Atmaja, I Made Purwa Dana; Hendrayana, Made
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11336

Abstract

In this study, pigeon peas will be used as flour and will be used as a basic ingredient in making Bugis cakes. The purpose of this study was to determine the quality of Bugis cakes that use pigeon pea flour as the basic ingredient, using the organoleptic test research method. The methods used to support data collection are experiments, documentation, organoleptic tests, panelists, questionnaires and Likert scales. The data analysis technique used is descriptive qualitative. The research data in the organoleptic test analyzed using the Likert scale showed that sample A got an average score of 65% with good interpretation criteria, sample B got an average score of 81% with very good interpretation criteria and sample C got an average score of 89% with very good interpretation criteria.
Co-Authors Anak Agung Ketut Alit Pujawan Dalem, Anak Agung Gd Putra K.P Hardina Hendrayana , Made Hendrayana, I Made Hendrayana, Made K.P Dalem, Anak Agung Gd Putra Kartini, Luh Putu Kristiana, Nina Indra Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Prasanti, Kadek Dita Putra, Santya Wijaya Rumadana, I Made Sudiarta, Ngakan Putu Sunada, I Nyoman Winata, Gede Adi Sistha