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PENINGKATAN HASIL BELAJAR SISWA DALAM PEMBELAJARAN ROOM SERVICE (TRAY SET-UP) MELALUI MODEL KOOPERATIF TIPE TEAMS GAMES TOURNAMENT (TGT) BERBANTUAN LEMBAR KERJA SISWA (LKS) DI SMK N 2 SINGARAJA Ketut Nonik Setiawati .; Ni Desak Made Sri Adnyawati, S.Pd,M.Pd .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 2 No. 1 (2014)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v2i1.4322

Penelitian ini bertujuan untuk mengetahui (1) Peningkatan Hasil Belajar Siswa, (2) Respon Siswa terhadap pembelajaran Room Service (Tray Set-Up) setelah diterapkan model kooperatif tipe TGT berbantuan Lembar Kerja Siswa terhadap siswa kelas XlA5 di SMK N 2 Singaraja. Jenis penelitian ini tergolong penelitian tindakan kelas. Penelitian ini dilaksanakan sebanyak dua siklus, dimana setiap siklus terdiri dari perencanaan, pelaksanaan tindakan, observasi/evaluasi, dan refleksi. Subjek penelitian ini adalah siswa kelas XlA5 SMK Negeri 2 Singaraja yang berjumlah 35 orang terdiri dari 16 orang putra dan 19 orang putri. Data hasil belajar didapat dengan tes hasil belajar dan tes unjuk kerja. Data respon siswa dikumpulkan dengan menggunakan angket tertutup. Analisis data penelitian dilakukan secara deskriptif kuantitatif. Hasil penelitian menunjukan bahwa (1) Penerapan Model Kooperatif tipe TGT berbantuan Lembar Kerja Siswa dapat meningkatkan hasil belajar siswa, yaitu mencapai rata-rata pada siklus I sebesar 78.86 dengan kualifikasi belum memenuhi KKM dan pada siklus II mencapai 83.14 dengan kualifikasi memenuhi KKM, atau terjadi peningkatan sebesar4,28. Pencapaian ketuntasan klasikal siklus I sebesar 74% dan pada siklus II diperoleh ketuntasan klasikal sebesar 89%, hal ini berarti terjadi peningkatan ketuntasan klasikal siklus I ke siklus II sebesar 14.29%, pada kualifikasi memenuhi KKM (2) Respon siswa terhadap penerapan Model Pembelajaran Kooperatif tipe TGT berbantuan LKS di peroleh rata-rata sebesar 79,80 dengan kualifikasi positif. Hasil tersebut menunjukkan bahwa menggunakan model Pembelajaran Kooperatif tipe TGT berbantuan LKS dapat meningkatkan hasil belajar Room Service (Tray Set-Up) pada siswa kelas XlA5 SMK Negeri 2 Singaraja Tahun pembelajaran 2013/2014. Kata Kunci : Kooperatif Tipe TGT, LKS,Hasil Belajar This research aimed at discovering (1) Improvement of students’ learning result, (2) Students’ response toward Room Service instruction (Tray Set-Up) after Cooperative Model Type TGT combined with students’ worksheet were implemented in class XlA5 of SMK N 2 Singaraja. This research was a classroom action research. The research was conducted in two cycles, in which each cycle consisted of planning, action, observation/evaluation and reflection. Subject of this research was the 35 students in class XlA5 of SMK N 2 Singaraja, consisted of 16 male and 19 female students. Data were gained by using learning result and performance tests. The students’ responses were gained by using closed questionnaire. Data analysis was conducted descriptive quantitatively. The result of the research showed that (1) The implementation of Cooperative Model Type TGT combined with students’ worksheet were able to improve the students’ learning result, in which mean score in cycle I was 78,86 classified as sufficient enough or had not been fulfilled passing grade, and in cycle II was 83.14 classified as good or had been fulfilled the passing grade, therefore the improvement between the mean score in cycle I and cycle II was 4.28 the classical achievement in cycle I was 74% and in cycle II was 89%, it showed that there was 14.29% classical improvement, qualified as good or had been fulfilling the passing grade (2) The students’ response toward the implementation of Cooperative Model Type TGT combined with students’ worksheet, it was gained that the mean score was 79.80 qualified as positive. Those results showed that by implementing Cooperative Model Type TGT combined with students’ worksheet was able to improve the learning result of Room Service (Tray Set-Up) in class XlA5 of SMK N 2 Singaraja Academic Year 2013/2014. keyword : Cooperative Type TGT, students’ worksheet, learning result

SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG SINGKONG MENJADI PANCAKE Komang Evi Candrawati .; Dra. Risa Panti Ariani, M.Si. .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 2 No. 1 (2014)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v2i1.4456

Penelitian ini bertujuan: (1) Untuk mengetahui kualitas pancake tepung singkong yang menggunakan 100 % substitusi tepung singkong dari aspek rasa, aroma, tekstur, dan konsistensi (2) Untuk mengetahui kualitas pancake tepung singkong yang menggunakan substitusi 80 % tepung singkong dari aspek rasa, aroma, tekstur, dan konsistensi. Penelitian ini merupakan penelitian eksperimen dengan teknik pengumpulan data melalui metode observasi melalui uji kualitas oleh 25 orang panelis terlatih. Instrumen pengumpulan data yang digunakan adalah lembar penilaian uji kualitas, selanjutnya dianalisis menggunakan analisis deskriptif kuantitatif Hasil penelitian menunjukkan (1) kualitas pancake dengan substitusi 100 % tepung singkong memiliki kategori baik, dan (2) Kualitas pancake dengan substitusi 80 % tepung singkong memiliki kategori baik. Hasil uji kualitas menunjukkan kedua jenis pancake berkualitas baik, dimana sesuai dengan kriteria yaitu memiliki rasa yang gurih, beraroma singkong, bertekstur lembut dan berpori-pori rata, serta berkonsistensi kenyal. Hasil substitusi tepung terigu dengan tepung singkong pada pembuatan pancake berdasarkan hasil uji kualitas dapat dideskripsikan yaitu dilihat dari segi aroma, dimana substitusi 100 % tepung singkong menghasilkan aroma yang lebih kuat, yaitu beraroma singkong. Temuan lain pada penelitian ini yaitu pancake dengan substitusi 100 % tepung singkong memiliki tinggi volume lebih tipis dan proses pematanganya lebih lama dibandingkan dengan pancake dengan substitusi 80 % tepung singkong. Kata Kunci : Tepung Singkong, Pancake, Uji kualitas. This study aims to: (1) To determine the quality of cassava flour pancakes which uses 100% substitution of cassava flour aspects of taste, texture and consistency (2) To determine the quality of cassava flour pancakes using 80% cassava flour substitution of the aspects of flavor, aroma , texture and consistency. This study was an experimental study with data collection through observation through quality test by 25 trained panelists. Data collection instruments used were the assessment sheet quality test, then analyzed using quantitative descriptive analysis Results showed (1) the quality of the pancakes with 100% substitution of cassava flour has a good category, and (2) Quality of pancakes with a 80% substitution of cassava flour has a good category. The test results demonstrate the quality of both types of pancakes good quality, which according to the criteria that have a savory flavor, flavored cassava, soft textured and porous flat and chewy consistency. The result of the substitution of wheat flour with cassava flour in pancake-making based on quality test results that can be described in terms of taste, where 100% cassava flour substitution resulted in a stronger taste, which is flavored cassava. Other findings in this study are pancakes with 100% substitution of cassava flour has a high volume slightly thinner and longer process than the pancakes with 80% substitution of cassava flour. keyword : Cassava Flour, Pancake, quality test.

PEMANFAATAN TEPUNG BIJI NANGKA MENJADI KUE PIA KERING Nyoman Restu .; Dra. Damiati, M.Kes .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.4853

Penelitian jenis eksperimen ini bertujuan (1) mengetahui kualitas kue pia kering tepung biji nangka teknik subsitusi, dengan formulasi bahan tepung biji nangka sebesar 75% dan 50% dilihat dari aspek rasa, warna dan tekstur. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi. Instrumen yang digunakan dalam penelitian ini yaitu lembar uji mutu hedonik dengan 5 tingkatan (sangat baik, baik, cukup, kurang baik, dan tidak baik) yang diujikan kepada 25 panelis terlatih. Selanjutnya dianalisis dengan menggunakan teknik deskriptif kuantitatif. Hasil penelitian menunjukkan 1).Kualitas kue pia kering tepung biji nangka A (50% : 50%) dilihat dari aspek rasa berada dalam kategori sangat baik (3,56) sesuai dengan tolak ukur yaitu manis, gurih dan terasa khas nangka, warna berada dalam kategori baik (2,88) yaitu sesuai dengan tolak ukur putih kecoklatan, dan tekstur berada dalam kategori baik (2,96) yaitu rapuh,(crispy, kurang berlapis, dan bagian dalam lembut, sedangkan kue pia kering tepung biji nangka B ( 75% : 25% ) dilihat dari aspek rasa berada dalam kategori baik (2,96) sesuai tolak ukur yaitu gurih, kurang manis, terasa khas nangka, warna berada dalam kategori baik (2,48) sesuai dengan tolak ukur yaitu putih kecoklatan dan tekstur berada dalam kategori baik (2,72) sesuai dengan tolak ukur yaitu rapuh,(crispy, kurang berlapis, dan bagian dalam bagian dalam lembut. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa tepung biji nangka ini dapat dijadikan penganekaragaman makanan yaitu kue pia kering tepung biji nangka. Kata Kunci : tepung biji nangka, kualitas, kue pia kering The aim of this type of experimental research ( 1 ) determine the quality of the pia cake dried jackfruit seed flour substitution technique , the material formulation jackfruit seed flour by 75 % and 50 % in terms of aspects of flavor , color and texture . Data collection methods used in this research is the method of observation . The instruments used in this research that hedonic quality test sheet with five levels excellent , good, fair , poor , and not both were tested to 25 trained panelists . Subsequently analyzed using quantitative descriptive technique . The results showed 1 ) .The quality of the pia pastry flour dried jackfruit seeds A (50%: 50 % ) viewed from the aspect of taste is in the excellent category ( 3.56 ) according to the yardstick of sweet, savory and distinctive feel jackfruit , colors are in either category 2.88) is in accordance with brownish white yardstick , and textures are in either category ( 2.96 ) that is brittle , crispy , less layered , and the inside soft , while the pia pastry flour dried jackfruit seeds B ( 75 % : 25 % ) viewed from the aspect of a sense of being in either category ( 2.96 ) corresponding measures, savory , not sweet enough , was typical of jackfruit , the colors are in either category (2.48 ) in accordance with the measures, brown and white textures are in either category (2.72 ) in accordance with a benchmark that is brittle , ( crispy , less layered , and the inner soft part in . Based on these results it can be concluded that this jackfruit seed flour can be used as a diversification of food that is dry pia pastry flour jackfruit seeds . keyword : jackfruit seed flour , quality , moon cake

PENERAPAN KESELAMATAN DAN KESEHATAN KERJA (K3) PADA PEMBELAJARAN PRAKTIK PENGOLAHAN MAKANAN DI SMK NEGERI 2 SINGARAJA Ni Kadek Sudiarti .; Dra. Damiati, M.Kes .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5961

Penelitian ini merupakan penelitian deskriptif kuantitatif untuk mengetahui, (1) penyediaan fasilitas K3 pada bengkel produksi pengolahan makanan di SMK Negeri 2 Singaraja, (2) sikap siswa dalam penerapan K3 pada pembelajaran praktik pengolahan makanan di SMK Negeri 2 Singaraja, dan (3) kendala yang dihadapi dalam penerapan K3 pada pembelajaran praktik pengolahan makanan di SMK Negeri 2 Singaraja. Sampel dalam penelitian ini adalah bengkel produksi pengolahan makanan, guru produktif pengolahan makanan, dan siswa kelas X dan XI di SMK Negeri 2 Singaraja. Metode pengumpulan data yang digunakan dalam penelitian adalah metode observasi, angket, dan wawancara, yang kemudian dianalisis secara deskriptif. Hasil penelitian menunjukan bahwa, (1) penyediaan fasilitas K3 pada bengkel produksi pengolahan makanan di SMK Negeri 2 Singaraja berada pada kategori baik dengan skor 38,3, dimana mana pada bengkel I mencapai kesesuaian sebesar 66,67%, pada bengkel II sebesar 73,33%, serta pada bengkel III sebesar 73,33%, (2) sikap siswa dalam penerapan K3 pada pembelajaran praktik pengolahan makanan di SMK Negeri 2 Singaraja berada pada kategori sangat baik dengan skor 69,2 atau sebesar 62,88%, meskipun dalam beberapa hal belum dilakukan secara maksimal terutama ketika praktik, dan (3) terdapat kendala yang dihadapi oleh guru dan siswa dalam penerapan K3 pada pembelajaran praktik pengolahan makanan yaitu sulitnya mengontrol siswa dalam jumlah banyak, jumlah peralatan yang kurang memadai, serta masih terdapat siswa yang tidak mematuhi aturan dan tata tertib praktikum. Kata Kunci : fasilitas, keselamatan dan kesehatan kerja (K3), pembelajaran praktik pengolahan makanan, sikap This research is descriptive quantitative research to determine, (1) the provision of K3 facilities in food processing production workshop at SMK Negeri 2 Singaraja, (2) the students’ attitude in applying K3 in the food processing practical learning at SMK Negeri 2 Singaraja, and (3) the obstacle which faced in applying K3 on the food processing practical learning at SMK Negeri 2 Singaraja. The sample in this study is a group of food processing production workshop, food processing productive teachers, and students of class X and XI in SMK Negeri 2 Singaraja. The data collection methods used in the research are the method of observation, questionnaires, and interviews, which are then analyzed descriptively. The results showed that, (1) the provision of K3 facilities in food processing production workshop group at SMK Negeri 2 Singaraja were in good category with a score was 38,3 which is the first group achieved suitability was 66,67%, in the second group was 73,33%, and the third group was 73,33%, (2) the students’ attitude in applying K3 in the food processing practical learning at SMK Negeri 2 Singaraja were in very good category with a score was 69,2 or 62,88% although in some cases has not been done optimally especially when practice, and (3) there were obstacles faced by teachers and students in applying K3 in the food processing practical learning such as the difficulty to control the students in large quantities, the amount of equipments were inadequate, and there were students who did not obey the rules and regulations in practicum. keyword : facilities, occupational health and safety (K3), food processing practical learning, attitude

UJI KUALITAS RASA MANIS PADA CHIFFON CAKE TEPUNG UBI JALAR KUNING Luh Surianis .; Dra. Damiati, M.Kes .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5965

Penelitian eksperimenini bertujuan untuk mengetahui (1) Kualitas rasa manis pada chiffon cake tepung ubi jalar kuning. Panelis dalam penelitian ini merupakan panelis konsumen yang terdiri dari Dosen PKK Undiksha, Guru SMK Negeri 1 Seririt dan Guru SMK Negeri 2 Singaraja serta Mahasiswa PKK Tata Boga di lingkungan FTK. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi. Data dianalisis dengan mengguna kan teknik deskriptif kuantitatif. Hasil penelitian ini menunjukkan bahwa (1) Kualitas rasa manis pada chiffon cake tepung ubi jalar kuning berada dalam kategori rasa sangat manis dengan persentase 70,8%, dengan persentase 20,8% berada dalam kategori rasa manis dan dengan persentase 8,3% berada dalam kategori rasa cukup manis. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa penggunaan substitusi 100% tepung ubi jalar kuning dalam pembuatan chiffon cake dapat menghasilkan rasa sangat manis.Kata Kunci : chiffon cake, tepung ubi jalar kuning, uji kualitas rasa manis This experimental research was aimed to determine (1) the sweet taste quality of chiffon cake that was made of yellow sweet potato flour. The panelists in this research were the panelists’ consumer consist of the lecturers of PKK Undiksha, the teachers of SMK Negeri 1 Seririt, the teachers of SMK Negeri 2 Singaraja, and also the culinary students of PKK, FTK. The data collection method used the method of observation. Data analyzed used the quantitative descriptive techniques. The results showed that determine (1) the sweet taste quality of chiffon cake that was made of yellow sweet potato flour taste was in a very sweet category with a percentage 70,8%, with a percentage 20,8% was in sweet taste category and with a percentage 8,3% was in sweettaste category. Based on this study can be concluded that the use 100% substitution of yellow sweet potato flour in the manufacture of chiffon cake can a very sweet taste keyword : chiffon cake, yellow sweet potato flour, sweet teste quality

STUDI EKSPERIMEN PEMANFAATAN BUAH MENGKUDU (MORINDA CITRIFOLIA) MENJADI MINUMAN SERBUK Ni Luh Ernawati .; Ni Wayan Sukerti, S.Pd, M.Pd. .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5971

Tujuan penelitian ini untuk mengetahui (1) proses pembuatan minuman serbuk buah mengkudu dan (2) tingkat kesukaan panelis terhadap minuman serbuk buah mengkudu dilihat dari aspek warna, aroma, dan rasa. Jenis penelitian yang digunakan yaitu eksperimen. Pengumpulan data menggunakan metode observasi melalui uji organoleptik yang dilakukan oleh 50 orang panelis. Instrumen yang digunakan dalam penelitian ini, yaitu lembar uji mutu hedonik dengan 3 kategori suka, cukup suka, dan tidak suka. Hasil data dianalisis dengan menggunakan teknik analisis deskriptif kualitatif dan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa (1) proses pembuatan minuman serbuk buah mengkudu yaitu: a) pemilihan buah mengkudu yang masak, b) buah dikupas dan dicuci, c) buah dihancurkan dengan menggunakan juicer untuk mendapatkan sari buah, d) sari buah, dicampur dengan putih telur yang sudah dikocok kaku dan asam sitrat kemudian di mixer kembali, e) tuangkan ke loyang, hamparkan tipis- tipis, lalu di oven dengan suhu 55-600C hingga kering (±6 – 8 jam), f) serbuk buah mengkudu kemudian diblender dengan gula halus, diayak dan dikemas. (2) tingkat kesukaan panelis terhadap minuman serbuk buah mengkudu dari aspek warna diperoleh persentase 58% dengan katagori suka, 38% dengan katagori cukup suka, dan 4% dengan katagori tidak suka. Aspek aroma diperoleh persentase 28% dengan katagori suka, 28% dengan katagori cukup suka, dan 44% dengan katagori tidak suka. Aspek rasa diperoleh persentase 58% dengan katagori suka, 22% dengan katagori cukup suka, dan 20% dengan katagori tidak suka. Kata Kunci : buah mengkudu, kesukaan, minuman serbuk This research aimed at ascertaining (1) the process of making noni powder drink and (2) the frequency of panelist’s fondness to noni powder drink seen from clor aspect, aroma, and flavor. This research was experimental research. The method of data collection in this research was observation method by organoleptic test conducted by 50 panelists. The instrument that used in this research was hedonic quality test sheets with 3 category like, quite likes, and dislikes.The data were analyzed using qualitative descriptive and quantitative descriptive. The result of this research showed (1) the process of making noni fruit powder drink namely: a) the selection of noni, b) the fruit peeled and washed, c) the fruit destroyed by using a juicer to get juice, d) the juice mixed with beaten egg white stiff and citric acid and then mixer it back, e) pour into baking dish, spread out tipis- thin, then in the oven with a temperature of 55-600C (± 6-8 hours), f) noni powder is dry blended with powdered sugar, sifted and packed. (2) The frequency of panelist’s fondness was noni powder drink obtained from the color aspect percentage 58% in the category like, 38% in the category quite like, and 4% in the categorydislike. Meanwhile, seen from aroma aspect was 28% in the category like, 28% in category quite like, and 44% in category dislike keyword : Noni fruit, fondness, powder drink

PENERAPAN HIGIENE SANITASI PENGOLAHAN MAKANAN DI KITCHEN HOTEL THE LAGUNA, A LUXURY COLLECTION RESORT & SPA NUSA DUA, BALI Ni Nyoman Yudiantari .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5976

Tujuan dari penelitian ini adalah untuk mengetahui (1) penerapan higiene sanitasi pengolahan makanan di kitchen hotel The Laguna, a Luxury Collection Resort & Spa Nusa Dua, Bali (2) upaya yang dilakukan pihak hotel The Laguna a Luxury Collection Resort & Spa, Nusa Dua, Bali untuk meningkatkan disiplin kerja staff kitchen dalam menerapkan higiene sanitasi pada kegiatan pengolahan makanan. Pengumpulan data dilakukan melalui metode observasi, wawancara, dan studi dokumen. Data dianalisis melalui empat proses yaitu (1) pengumpulan data, (2) reduksi data, (3) display data serta (4) mengambil kesimpulan dan verifikasi. Hasil penelitian ini adalah (1) penerapan higiene sanitasi pengolahan makanan di kitchen hotel The Laguna a Luxury Collection Resort & Spa Nusa Dua, Bali secara umum sudah dilaksanakan dengan baik, meliputi higiene sanitasi ruangan, higiene sanitasi peralatan, higiene sanitasi bahan makanan. Namun penerapan personal hygiene staff kitchen masih kurang. Terdapat beberapa staff kitchen yang tidak menggunakan sarung tangan dan topi koki saat mengolah makanan. (2) Upaya yang dilakukan untuk meningkatkan disiplin kerja staff kitchen dalam menerapkan higiene sanitasi yaitu dengan membentuk champion higiene sanitasi yang bertugas memberikan training class terkait penerapan higiene sanitasi, melaksanakan Internal Audit, melakukan pendekatan kepada staff kitchen yang tidak disiplin, dan menyediakan fasilitas pendukung penerapan higiene sanitasi. Kata Kunci : higiene sanitasi, kitchen, pengolahan makanan. The aims of this research is to know (1) the application of hygiene and sanitation of food processing in hotel kitchen The Laguna a Luxury Collection Resort & Spa Nusa Dua, Bali, (2) the efforts made by the hotel The Laguna a Luxury Collection Resort & Spa, Nusa Dua, Bali in maintaining and improving the application of hygiene and sanitation in food processing activities. Data were analyzed through four processes, such as: (1) data collection, (2) data reduction, (3) display data, and (4) the conclusion and verification. The results of this study were: (1) the application of hygiene and sanitation of the food processing in hotel kitchen The Laguna a Luxury Collection Resort & Spa Nusa Dua, Bali in general has been well implemented. This can be seen from the hygiene sanitation of food processing including the hygiene sanitation of processing room, hygiene and sanitation of equipment, and hygiene sanitation of foodstuffs. However, the application of personal hygiene of kitchen staff was quite lacking. It was caused some kitchen staff are less hand gloves and not wearing a hat chef while processed some food, (2) The efforts to improve the application of hygiene and sanitation were to establish the champion of hygiene and sanitation, where assigned to provide training class on the application of hygiene and sanitation, implementing Internal Audit, and also approach to the kitchen staff. In addition, the hotel also made another effort to provide facilities to support the application of hygiene and sanitation. keyword : hygiene sanitation, kitchen, food processing.

Studi Tentang Makanan Tradisional Khas Kecamatan Sawan Melalui Reinventarisasi Sebagai Upaya Pelestarian Seni Kuliner Bali Ketut Alit Catur Asrini .; Ni Wayan Sukerti, S.Pd, M.Pd. .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6540

Penelitian ini bertujuan untuk : (1) mendeskripsikan makanan pokok tradisional khas Kecamatan Sawan, (2) mendeskripsikan lauk pauk tradisional khas Kecamatan Sawan (3) mendeskripsikan sayuran tradisional khas Kecamatan Sawan, (4) mendeskripsikan jajanan tradisional khas Kecamatan Sawan dan mendeskripsikan minuman tradisional khas Kecamatan Sawan. Penelitian ini merupakan penelitian purposive sampling yang mengambil lokasi di Desa Sangsit, Desa Suwug dan Desa Sudaji. Teknik penentuan sample menggunakan purposive sampling yaitu mencari informan kunci, informan utama dan informan tambahan. Teknik pengumpulan data dengan metode (1) observasi, dan (2) wawancara. Lembar observasi dan panduan wawancara digunakan sebagai instrumen penelitian, sedangkan analisis data dilakukan secara deskriptif kualitatif. Hasil penelitian menunjukkan bahwa : (1) makanan pokok khas Kecamatan Sawan yang masih dipertahankan dan dijaga kelestariannya adalah nasi tulen, nasi moran kelor, lontong dan blayag, (2) lauk pauk khas Kecamatan Sawan diantaranya sudang lepet, abon sudang, pesan impun, palem dan lain-lain, (3) sayuran khas Kecamatan Sawan diantaranya jukut buangit, jukut undis, jukut nangka dan lain-lain, (4) jajanan khas Kecamatan Sawan diantaranya jaja laklak, jaja bulung, jaja godoh biu, jaja godoh nangka, jaja ongol-ongol dan (5) minuman khas Kecamatan Sawan diantaranya es trup, es teh jamur dan es bir. Reinventarisasi makanan tradisional khas Kecamatan Sawan diharapkan dapat diupayakan sebagai seni kuliner Bali yang perlu dibudidayakan kepada generasi selanjutnya.Kata Kunci : makanan tradisional, reinventarisasi, seni kuliner This study aims to: (1) describe the staple food of traditional District of Sawan, (2) describe the side dishes of traditional District of Sawan (3) describe the traditional vegetables typical of the District of Sawan, (4) describe the traditional snacks typical of the District of Sawan and describe the traditional drink typical District of Sawan. This research is purposive sampling that took place in the village of Sangsit, Suwug Village and Village Sudaji. Sample determination technique using purposive sampling that seek key informants, key informants and additional informants. Data collection techniques with methods (1) observation, and (2) interviews. Observation and interview guide was used as a research instrument, while data analysis was done by descriptive qualitative. The results showed that: (1) the staple food typical of the District of Sawan are still maintained and preserved is rice pure, rice moran moringa, rice cake and blayag, (2) side dishes typical of the District of Sawan such reactors lepet, shredded reactors, message impun, palm and others, (3) vegetables typical of the District of Sawan them jukut buangit, jukut undis, jukut jackfruit and others, (4) snacks typical of the District of Sawan them jaja Laklak, jaja bulung, jaja godoh Biu, jaja godoh jackfruit, jaja ongol -ongol and (5) typical drink District of Sawan including trup ice, iced tea and iced beer fungus. Reinventarisasi traditional food District of Sawan is expected to be pursued as a culinary arts of Bali that need to be cultivated to the next generation.keyword : traditional food, reinventarisasi, culinary arts

REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN BANJAR, KABUPATEN BULELENG SEBAGAI UPAYA PELESTARIAN SENI KULINER BALI Sima Pradnyani Made .; Dra. Damiati, M.Kes .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6543

Penelitian ini bertujuan untuk mendeskripsikan makanan tradisional khas Kecamatan Banjar, Kabupaten Buleleng meliputi makanan pokok, hidangan lauk pauk, hidangan sayuran, jajanan dan minuman yang disajikan sehari-hari. Jenis penelitian ini yaitu survei dan berlokasi di Kecamatan Banjar. Teknik pemilihan informan yaitu (1) Purposive Sampling dan (2) Accidental Sampling. Teknik pengumpulan data dengan metode (1) observasi dan (2) wawancara, sedangkan instrumen penelitian yang digunakan yaitu (1) lembar observasi dan (2) panduan wawancara. Analisis data menggunakan teknik deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa makanan tradisional khas Kecamatan Banjar yaitu (1) makanan pokok meliputi nasi kepel, entip tepeng, tipat base dodok, nasi moran don sawi, (2) hidangan lauk pauk meliputi sager, bandut, pejo, tum pusuh, lawar bateg, serapah base dodok, be anyar megoreng, pencok mekuah, sate nyuh megoreng, be gerang suna cekuh, be pindang mekuah, abon sudang, pesan be seleh, pesan tain lengis, bergedel kare, (3) hidangan sayuran meliputi jukut slaket, jukut undis bayadan, jukut komak, jukut rerantugan, sawi suna cekuh, jukut lanjang, jukut don kacang, jukut kare gedembleng, jukut don bawang, jukut kacang batuan, urab bengkel, gonde base uyah tabia, jukut cucutan, seban, jukut waluh kuning, paye megoreng, jukut don kayumanis, (4) jajanan meliputi katulampe, klaudan sawi, kolak beluluk, jaja kekulub, jaja tumpi, jaja sawi, bubuh putih, jaja kekupe, apem keladi, kolak sukun, jaja keladi, senggauk maurab, jaja laklak megula tengah, jaja sirat, (5) minuman meliput, terup, kopi pait misi kerikan gula, tuak nyem, es bijik, es gula, jus anggur hitam, loloh rajatangi, loloh kakap isen. Kata Kunci : Reinventarisasi, Makanan Tradisional, Banjar This study aimed to describe the traditional food Banjar District, Buleleng Regency include main dish, side dish, vegetable dish, snacks and beverages are served daily. This type of research is a survey and is located in the District of Banjar. Informant selection techniques is (1) Purposive sampling and (2) Accidental Sampling. Data collection techniques with methods (1) observation and (2) the interview, while the instrument used in this study is (1) observation and (2) an interview guide. Analysis of data using qualitative descriptive technique. These results indicate that the traditional food Banjar District, that is (1) main dish are nasi kepel, entip tepeng, tipat base dodok, nasi moran don sawi, (2) side dish are sager, bandut, pejo, tum pusuh, lawar bateg, serapah base dodok, be anyar megoreng, pencok mekuah, sate nyuh megoreng, be gerang suna cekuh, be pindang mekuah, abon sudang, pesan be seleh, pesan tain lengis, bergedel kare, (3) a vegetable dish are jukut slaket, jukut undis bayadan, jukut komak, jukut rerantugan, sawi suna cekuh, jukut lanjang, jukut don kacang, jukut kare gedembleng, jukut don bawang, jukut kacang batuan, urab bengkel, gonde base uyah tabia, jukut cucutan, seban, jukut waluh kuning, paye megoreng, jukut don kayumanis, (4) snacks are katulampe, klaudan sawi, kolak beluluk, jaja kekulub, jaja tumpi, jaja sawi, bubuh putih, jaja kekupe, apem keladi, kolak sukun, jaja keladi, senggauk maurab, jaja laklak megula tengah, jaja sirat, (5) beverages are terup, kopi pait misi kerikan gula, tuak nyem, es bijik, es gula, jus anggur hitam, loloh rajatangi, loloh kakap isen. keyword : Inventory, Traditional Food, Banjar

REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN SUKASADA, KABUPATEN BULELENG SEBAGAI UPAYA PELESTARIAN SENI KULINER BALI Putu Purnami Dewi .; Ni Wayan Sukerti, S.Pd, M.Pd. .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6545

Penelitian ini bertujuan untuk : (1) mengetahui jenis hidangan pokok tradisional khas Kecamatan Sukasada, (2) mengetahui jenis lauk-pauk tradisional khas Kecamatan Sukasada, (3) mengetahui jenis sayuran tradisional khas Kecamatan Sukasada, (4) mengetahui jenis minuman tradisional khas Kecamatan Sukasada, (5) mengetahui jenis jajanan tradisional khas Kecamatan Sukasada. Penelitian ini merupakan penelitian survei yang mengambil lokasi di Desa Pegayaman, Desa Wanagiri, Desa Pancesari, Kecamatan Sukasada, Kabupaten Buleleng. Teknik penentuan sample menggunakan purposive sample yaitu tokoh masyarakat Sukasada, ibu rumah tangga sekitaran Kecamatan Sukasada dan pedagang sekitaran Kecamatan Sukasada. Teknik pengumpulan data dengan menggunakan metode (1) observasi, dan (2) wawancara. Lembar observasi dan panduan wawancara digunakan sebagai instrumen penelitian, sedangkan analisis data dilakukan secara deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa, jenis-jenis hidangan tradisional Bali Kecamatan Sukasada diolah dari (1) makanan pokok, antara lain nasi tulen, nasi moran sele, nasi moran keladi, nasi moran bungkil biu, bubuh baas, (2) lauk pauk, antara lain dendeng be mujair, pesan be mujair, pesan be kuning, urutan be celeng,lawar dolong barak, lawar dolon putoh, lawar nangka, lawar paku (3) sayuran, antara lain plecing kangkung, plecing paku, jukut ares, komoh dolong (4) jajanan, antara lain jaja bantal biu, jaja buah tulud, (5) minuman, antara lain kopi, es daluman, teh hangat. Kata Kunci : Reinventarisasi, Makanan Tradisional, Sukasada This result observation is purpose for : (1) Knowing kind of main special foods from Sukasada District, (2) Knowing kind of main special traditional meats from Sukasada District, (3) Knowing kind of main special traditional vegetables from Sukasada District, (4) Knowing kind of main special traditional beverages from Sukasada District, (5) Knowing kind of main special traditional cakes from Sukasada District. This observation is survey observation which is took places at Pegayaman village, Wanagiri village, Pancasari village Sukasada District, Buleleng Regency. Sample of this observation technique using purposive sample which mean that the information was get from the figure man of Sukasada District, housewives around Sukasada district and seller around district. Gathering technique data using, (1) Observation method, (2) Interview method. This paper of observation and guiding interview use as instrumental observation and data analysis do by deskriptif kualitatif. This observation result show that kinds of Balinese traditional Special Foods Made from (1) basic foods such as, nasi tulen, nasi moran sele, nasi moran keladi, nasi moran bungkil biu, bubuh baas (Rice porridge), (2) meats such as, dendeng be mujair, pesan be mujair, pesan be kuning, urutan be celeng,lawar dolong barak, lawar dolon putoh, lawar nangka, lawar paku (3) vegetables such as, plecing kangkung, plecing paku, jukut ares, komoh dolong (4) cakes such as, jaja bantal biu, jaja buah tulud, (5) beverages such as, kopi, es daluman, teh hangat. keyword : Reinventarisation , Food Traditional, Sukasada

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