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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal IKA Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmu Sosial dan Humaniora MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Kuliner
Ni Made Suriani
Universitas Pendidikan Ganesha
Agriculture, Biological Sciences & Forestry Humanities Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Inovasi Pengolahan Gluten Pada Hidangan Nugget Kadek Dewi Utama Sari .; Ni Desak Made Sri Adnyawati, S.Pd,M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
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.v2i1.4321

Abstract

Penelitian ini bertujuan untuk mengetahui (1) Proses pembuatan Nugget Gluten (2) kualitas Nugget Gluten dari aspek rasa, warna, tekstur dan aroma. Penelitian ini adalah penelitian eksperimen. Metode penelitian menggunakan metode eksperimen dan metode observasi. Nugget Gluten dari aspek rasa, warna tekstur, dan aroma diuji oleh 25 orang panelis terlatih. Instrumen pengumpulan data yang digunakan yaitu lembar uji mutu hedonik dengan 3 tingkatan (Baik, Cukup dan Kurang). Kemudian dianalisis melalui analisis deskriptif kuantitatif. Hasil penelitian menunjukkan (1) Proses pembuatan Nugget Gluten yang terdiri dari : Gluten 200 gram, lada putih 5 gram, garam 5 gram, bawang bombay 50 gram, roti tawar 5 lembar, air 50 ml, kentang 50 gram, wortel 50 gram, telur 2 butir dan tepung roti 250 gram. Adapun cara pembuatan Nugget Gluten: proses pembuatan Gluten, Gluten digiling dan ditambahkan dengan lada putih dan garam, ditambahkan bawang bombai yang sudah dicincang dan ditumis, roti tawar dihancurkan dengan air, sayuran wortel dipotong dadu, campur bahan menjadi satu ditambahkan telur, dibentuk pada cetakan, kemudian dikukus selama 20 menit, setelah matang kemudian didinginkan, pada saat adonan dingin ditambahkan pelapis basah yang menggunakan telur, kemudian ditambahkan pelapis kering yang menggunakan tepung roti, kemudian Nugget Gluten digoreng. (2) Uji kualitas Nugget Gluten dari aspek rasa, warna, tekstur, dan aroma mendapatkan perolehan persentase rasa sebesar 2,76 pada kategori baik, warna sebesar 2,80 pada kategori baik, tekstur sebesar 2,64 pada kategori baik dan aroma sebesar 2,48 pada kategori baik . Kata Kunci : Kata kunci: Gluten,Kualitas,Nugget. This is a an experiment research which was aimed at investigating, (1) Nugget Gluten making process, (2) Gluten nugget quality which was seen from taste, colours, texture and aroma aspects. Data Was obtained from experiment method and observation method. Gluten Nugget quality was tested from 25 qualified panelists. The instruments was used hedonic quality test sheet which are contained 3 levels ( good, enough, and not good) then analysed through descriptive quantitative analysis.The result showed that (1) Nugget Gluten making process the way of making Gluten Nugget as follows: the Gluten should be milled first and put some with pepper, salt, chopped and sautéed onions, crushed with breads, carrots and diced potatoes. Afterward, mix all ingredients together and add an egg then shape it on the mold. Subsequently, steam the mold for at least 20 minutes. After finished, dough should be refrigerayed. Later, adds a weet layer using egg and a dry layer using bread flour when it is already cold. Then, Gluten Nugget should be fried until cooked. (2) Gluten Nugget which are consisted of Gluten (200 gr), white peppers (5 gr), and salt (5 gr), onion (50 gr), 5 pieces of white bread, water (50 ml), 50 gr 0f potatoes and carrots, two eggs, and bread flour ( 250 gr).Furthermore Gluten Nugget was obtained percentage 2.76 (good) in taste, 2.80 (good) in colours, 2.64 (good) in texture, and 2.48 (good) in aroma.keyword : Keywords : Gluten, Quality, Nugget
TEPUNG SINGKONG SEBAGAI BAHAN DASAR PEMBUATAN KUE PIA DALAM UPAYA PEMANFAATAN BAHAN LOKAL Putu Desinatalia .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.4988

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas kue pia menggunakan bahan lokal yaitu tepung singkong dengan formulasi 100% tepung singkong ditinjau dari segi warna segi rasa, dan segi tekstur. Metode pengumpulan data yang digunakan dalam penelitian ini adalah metode observasi. Data dianalisis dengan menggunakan teknik deskriptif kuantitatif. Panelis dalam penelitian ini merupakan panelis terlatih yang berjumlah 25 orang terdiri dari guru Tata Boga SMK Negeri 2 Singaraja, guru Tata Boga SMK Negeri 1 Seririt, dan Dosen PKK prodi Tata Boga serta laboran Prodi Tata Boga Jurusan Pendidikan Kesejahteraan Keluarga. Hasil penelitian ini menunjukkan kualitas kue pia tepung singkong ditinjau dari segi warna berada dalam kategori baik dengan memperoleh rata-rata 2,88 sesuai tolok ukur yaitu kuning kecoklatan. Kualitas kue pia tepung singkong ditinjau dari segi rasa berada dalam kategori baik dengan memperoleh rata-rata 2,72 sesuai tolok ukur yaitu manis dan gurih. Kualitas kue pia tepung singkong dari segi tekstur berada dalam kategori baik dengan memperoleh rata-rata 2,60 sesuai tolok ukur yaitu kering, renyah, dan berlapis. Kata Kunci : tepung singkong, kualitas, kue pia This research aimed at ascertaining the quality of pia by using local ingridients like cassava flour with 100% formulation of cassava flour that were seen from its color, taste and texture. The method of data collection of this research was observation method. The data were analyzed using quantitative descriptive. The panelists of this research were the trained panelists coming from teachers of SMK N 2 Singaraja, teachers of SMK N 1 Seririt, PKK lecturers and laboratory assistant of Tata Boga of family prosperity education department. The total number of the involved people was 25 people in total. The result of this research showed that the quality of cassava flour pia seen from its color was in the neat category with the gaining average of 2,88 in accordance to its standard was slightly brown. The quality of cassava flour pia seen from its taste was in the neat category with the gaining average of 2,72 in accordance to its standard was sweet and crisp.the quality of cassava flour pia seen from its texture was in the neat category with the gaining average of 2,60 in accordance to its standard was crunchy, crispy, and plated. keyword : cassava flour, quality,pia
PEMANFAATAN AMPAS SALAK BALI MENJADI MANISAN KERING Leni Meiliyani .; Ni Desak Made Sri Adnyawati, S.Pd,M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.5963

Abstract

Penelitian ini bertujuan untuk (1) mengetahui resep manisan kering ampas salak Bali (2) kualitas manisan kering ampas salak Bali dari aspek tekstur dan aspek rasa. Peneltian ini merupakan penelitian eksperimen dengan teknik pengumpulan data menggunakan metode observasi. Data dianalisis menggunakan teknik deskriptif kualitatif dan deskriptiif kuantitatif. Uji panelis melibatkan panelis terlatih sebanyak 25 orang.Hasil penelitian manisan kering ampas salak Bali menunjukkan (1) resep manisan kering ampas salak Bali terdiri dari 200 gr ampas salak Bali, 200 gr gula pasir, 50 gr tepung tapioka, 6 sdm (35 ml) air asam Jawa. Proses pengolahan dilakukan dengan mencuci dan merendam ampas salak Bali selama 1 Jam. Ampas salak yang telah diblender, di masukkan kedalam larutan gula pasir dengan menambahkan air asam Jawa, sambil diaduk selama 1 jam masukka tepung tapioka sedikit demi sedikit hingga matang. Diamkan satu malam kemudian adonan ditimbang seberat 5 gram dan dibentuk sesuai selera. Proses pengeringan tahap 1 selama 2 jam, selanjutnya tahap 2 manisan dikeringkan kembali selama 5-6 hari. Proses pengemasan dilakukan menggunakan plastik bening dan pita kawat, hasil manisan kering ampas salak Bali 54 biji. (2) kualitas manisan kering ampas salak Bali dari aspek tekstur berada dalam kategori baik dengan skor (2,76). Kualitas manisan kering ampas salak Bali dari aspek rasa berada dalam kategori baik dengan skor (2,68). Kata Kunci : ampas salak Bali, manisan kering, kualitas This study aimed to (1) know the recipe of dried candies which were made from Bali snake fruits’ pulp, and 2) the quality of dried candies which were made from Bali snake fruits’ pulp from the texture and taste aspects. This study was an experimental study and observation method was the instrument for data collection. The obtained data were analyzed using both of qualitative and quantitative descriptive technique. The test involved 25 trained panalists. The results of this research showed that 1) dried candies which were made from Bali snake fruits’ pulp made of 200 grams of Bali Snake fruits’ pulp, 200 grams of sugar, 50 grams of starch, and 6 tbsp (35 ml) of tamarind. The process of making the dried candies was firstly, washed and submerged the Bali snake fruits’ pulp for one hour. Secondly, the Bali snake fruits’ pulp which was blended, then put into sugar solution which have been added with tamarind. Next, stirred it for one hour, and then added the starch little by little until the mixture cooked. Thirdly, wait until a night, then, the mixture weighing 5 grams was shaped personalizing. Next, it was about the process of desiccation. The first step of the process of desiccation was for two hours, and then the second step was for five to six days. The last is about the packing process. The packing procces was done by using clear plastic and wire ribbon. The candies that were produced were 54 candies. (2) the quality of dried candies which were made from Bali snake fruits’pulp in the aspect of the textures was in good category with score of (2,76). The quality of dried candies which were made from Bali snake fruits’pulp in the aspect of the taste was in good category with score of (2,68). keyword : Bali snake fruits’ pulp, dried candies, quality.
HIDANGAN BALI PADA TRADISI NYAKAN DIWANG DI DESA BANJAR, KECAMATAN BANJAR, KABUPATEN BULELENG Mila Suryani Kartika .; Ni Wayan Sukerti, S.Pd, M.Pd. .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.5964

Abstract

Penelitian ini bertujuan untuk : (1) mengidentifikasi jenis hidangan Bali yang diolah pada tradisi Nyakan Diwang, (2) mengetahui teknik pengolahan hidangan Bali pada tradisi Nyakan Diwang, dan (3) teknik penyajian hidangan Bali pada tradisi Nyakan Diwang. Penelitian ini merupakan penelitian survei yang mengambil lokasi di Desa Banjar, Kecamatan Banjar, Kabupaten Buleleng. Teknik penentuan sample menggunakan purposive sample yaitu satu keluarga dalam satu Banjar Pakeraman yang mengadakan tradisi Nyakan Diwang. 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) jenis-jenis hidangan Bali yang diolah pada tradisi Nyakan Diwang dari makanan pokok yaitu, nasi tulen, lauk pauk yaitu pesan mengide, jukut be siap, rawon kebo. sayuran yaitu, jukut undis, urab paku. Hidangan sampingan terdiri dari jaje laklak, pisang goreng dan minuman yaitu kopi, yeh jahe. (2) teknik pengolahan hidangan Bali meliputi, dikukus, direbus, dibakar, dipanggang dan digoreng. (3) teknik penyajiannya sudah mengalami perubahan yaitu menggunakan mangkok, piring dan gelas, tetapi masyarakat setempat tetap memakai alat tradisional yaitu takir dari daun pisang untuk tempat kue pada saat tradisi Nyakan Diwang berlangsung. Kata Kunci : Nyakan Diwang, hidangan Bali. The research aims to: (1) identify kinds of Balinese Cuisine cooked on the tradition of Nyakan Diwang, (2) to know the Balinese food processing techniques on the tradition of Nyakan Diwang, (3) to know the serving technique of Balinese Cuisine on the tradition of Nyakan Diwang. This was a survey research conducted in Banjar village, Banjar sub-district, Buleleng regency. The purposive sampling technique was used towards a family in a specific area of the village who still maintain the tradition of Nyakan Diwang. The data collection technique was (1) observation and (2) interview. The observation sheet and the interview guidelines were used as the research instruments, meanwhile the data analysis was done through descriptive qualitative technique. The result of the study showed that (1) the foods processed on the tradition of Nyakan Diwang were plain rice, local cuisine such as pesan mengide (baked fish), jukut be siap (chicken soup), rawon kebo (buffalo soup), vegetables such as black soya bean soup (jukut undis), and urab paku. Additional cuisine served such as jaja laklak, fried banana (pisang goreng), and some beverages such as coffee, and ginger tea. (2). The food processing techniques such as baking, boiling, grilled, and fried. (3). The serving technique has experienced some changes to more modern utensils such as ceramic bowl, plate and glasses, but the local society are still maintaining the traditional is a takir made from banana leaves for a cake tools especially on the tradition of Nyakan Diwang. keyword : Nyakan Diwangt, Balinese Cuisine.
UJI KUALITAS TEPUNG KULIT SINGKONG Kadek Harumini .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.5966

Abstract

Penelitian ini bertujuan untuk mengetahui (1) proses pembuatan tepung kulit singkong (2) kualitas tepung kulit singkong dilihat dari warna, aroma, tekstur dan daya simpan. Panelis terdiri dari 3 orang di mana panelis yang dipilih adalah panelis pencicip terbatas yang melakukan uji kualitas selama empat minggu yang di laksanakan seminggu sekali. Jenis penelitian ini adalah penelitian eksperimen. Metode yang digunakan dalam penelitian ini adalah metode observasi. Data tentang kualitas tepung kulit singkong dikumpulkan melalui uji organoleptik mutu hedonik dengan skala 3 tingkatan dan selanjutnya data hasil penelitian akan dianalisis dengan menggunakan metode analisis deskriptif kualitatif dan kuantitatif. Berdasarkan hasil analisis data, ditemukan bahwa (1) proses pembuatan tepung kulit singkong dilakukan dengan penyortiran, pencucian, perendaman, pemotongan, penjemuran, penggilingan, pengayakan, dan pengemasan (2) kualitas tepung kulit singkong dilihat dari aspek warna berada pada kategori cukup dengan warna yang dikehendaki yaitu putih kecoklatan, dari aspek aroma berada pada kategori baik yaitu tidak apek dan beraroma khas tepung singkong, dari aspek tekstur berada pada kategori baik memiliki tekstur agak kasar dan tidak menggumpal, dilihat dari aspek daya simpan berada pada kategori baik dengan daya simpan yang dikehendaki yaitu tidak ada pigmen warna dan tidak ada penyimpangan dari aroma dan tekstur. Kata Kunci : kulit singkong, kualitas, tepung kulit singkong This research aimed at ascertaining (1) the process of producing cavasa peel flour (2) quality of cavasa peel seen from the color, texture, and the storability. There were three expert panelists who the panelists are selected were the tester panelists. The quality test was conducted for four weeks and it carried on once a week. This research was experiment research. The method of this research was observation method. The data was collected by hedonic quality organoleptic test by using scale of three levels. The results of the data were analyzed by using descriptive analysis qualitative and quantitative method. Based on the results of the research, there were (1) the process of producing casava peel conducted by sorting, washing, soaking, cutting, drying, grinding, sieving, and packaging (2) the quality of casava peel flour seen from the color aspect was in sufficient category with beige color. Meanwhile, from the flavour aspect was in neat category which the cavasa peel was not musty and the flavor is typically like cassava. Seen from the texture aspect was in neat category. It has slightly rough texture and it does not clot, seen from storability in neat category with storability which there was no pigment and no deviation from the aroma and texture. keyword : Casava peel, quality, casava peel flour
KONTRIBUSI MOTIVASI MEMASUKI DUNIA KERJA DAN PENGALAMAN PRAKTIK KERJA INDUSTRI TERHADAP KESIAPAN KERJA SISWA KELAS XII PROGRAM KEAHLIAN TATA BOGA SMK N 2 SINGARAJA Dewa Ayu Putu Putri Pramitha Sari .; Dra. Damiati, M.Kes .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.5968

Abstract

Penelitian ini bertujuan untuk: (1) mengetahui kontribusi motivasi memasuki dunia kerja terhadap kesiapan kerja siswa program keahlian tata boga (2) mengetahui kontribusi pengalaman praktik kerja industri terhadap kesiapan kerja siswa program keahlian tata boga, dan (3) mengetahui kontribusi bersama motivasi memasuki dunia kerja dan pengalaman praktik kerja industri terhadap kesiapan kerja siswa program keahlian tata boga. Subjek penelitian adalah siswa kelas XII SMK Negeri 2 Singaraja Tahun Ajaran 2014 / 2015 yang didapatkan menggunakan teknik simple random sampling yaitu sebanyak 87 orang dengan jumlah populasi 170 orang. Pengumpulan data dilakukan dengan cara studi kepustakaan dan metode kuesioner atau angket. Teknik analisis data yang digunakan yaitu analisis korelasi sederhana Product Moment. Hasil penelitian menunjukkan bahwa kontribusi antara motivasi memasuki dunia kerja terhadap kesiapan kerja siswa kelas XII program keahlian tata boga adalah cukup yaitu sebesar 34,3%, sedangkan kontribusi pengalaman praktik kerja industri terhadap kesiapan kerja siswa kelas XII program keahlian tata boga adalah cukup yaitu sebesar 32,7%, dan kontribusi bersama motivasi memasuki dunia kerja dan pengalaman praktik kerja industri terhadap kesiapan kerja siswa kelas XII program keahlian tata boga sebesar 47,6% dalam kategori tinggi. Kata Kunci : Kesiapan Kerja, Motivasi Memasuki Dunia Kerja, Pengalaman Praktik Kerja Industri This research aims to: (1) determine the contribution of working motivation toward student’s work readiness of food and beverage programme, (2) determine the contribution of on the job training experience toward student’s work readiness of food and beverage programme, and (3) determine the contribution of collective working motivation and on the job training experience toward student’s work readiness of food and beverage programme. The subjects were students of 12st grade at SMK N 2 Singaraja in academic year 2014 / 2015 with size 170 students and by using simple random sampling method a sample of size 87 was taken. Data were collected by literature study and using questionnaires. Data were analyzed by Product Momment Pearson correlation. The result showed that contribution of working motivation toward student’s work readiness of food and beverage programme is 34.3%, while the contribution of on the job training experience toward student’s work readiness of food and beverage programme is 32.7%, and the contribution of collective working motivation and on the job training experience toward student’s work readiness of food and beverage programme is 47.6%. keyword : Work Readiness, Working Motivation, Job Training Experience
PEMANFAATAN KULIT BUAH NAGA MERAH MENJADI SELAI Ni Putu Widya Arsani .; Dra. Damiati, M.Kes .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.5972

Abstract

Penelitian jenis eksperimen ini bertujuan untuk mengetahui kualitas selai kulit buah naga merah dilihat dari aspek rasa, warna, tekstur dan konsistensi. Metode pengumpulan data yang digunakan dalam penelitian ini adalah metode observasi. Data dianalisis dengan menggunakan teknik deskriptif kuantitatif. Panelis dalam penelitian ini merupakan panelis terlatih yang berjumlah 24 orang terdiri dari guru Tata Boga SMK Negeri 1 Seririt, guru Tata Boga SMK Negeri 2 Singaraja, Dosen PKK Tata Boga serta Laboran Tata Boga Jurusan Pendidikan Kesejahteraan Keluarga. Hasil penelitian menunjukkan bahwa kualitas selai kulit buah naga merah ditinjau dari aspek rasa berada pada kategori baik yaitu manis khas kulit buah naga (2,83), ditinjau dari aspek warna berada pada kategori baik yaitu merah (3), ditinjau dari aspek tekstur berada pada kategori baik yaitu lembut (2,79), ditinjau dari aspek konsistensi berada pada kategori baik yaitu kental (2,83). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa limbah kulit buah naga merah dapat dimanfaatkan menjadi produk olahan selai. Kata Kunci : Kulit buah naga, kualitas, selai This type of experiment research aims to know the quality of the jam fruit skins of the Red Dragon is seen from the aspect of flavor, color, texture and consistency. Data collection methods used in this research is a method of observation. The data were analyzed using descriptive quantitative techniques. Panelists in this research is a trained panelists that add up to 24 people consists of teachers SMK Negeri 1 Seririt, teachers SMK Negeri 2 Singaraja, lecturer PKK Tata Boga, Laboran Tata Boga as well as the Department of family welfare Education. The results showed that the quality of the leather Red Dragon fruit jams reviewed aspects of the flavor is in the category of good sweet typical skin dragon fruit (2.83), review of aspects of color is good on the category that is red (3), the review of aspects of both categories are on a texture that is soft (2.79), review of aspects of consistency are on both categories namely condensed (2.83). Based on the results of this research it can be concluded that waste of skin Red Dragon fruit can be used in processed products into jam. keyword : Skin dragon fruit, quality, jam
KAJIAN POTENSI EKOWISATA DI DESA SUDAJI SEBAGAI DESA WISATA I Gusti Nyoman Taurus Cahayadi .; Dra. Damiati, M.Kes .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.5973

Abstract

Penelitian kualitatif ini bertujuan untuk mengetahui potensi wisata di Desa Sudaji yang dapat dikembangkan sebagai daya tarik ekowisata. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dan wawancara bertahap. Data dianalisis dengan menggunakan teknik deskritif kualitatif dimana data yang diperoleh akan dianalisa dengan menggunakan analisis SWOT. Hasil penelitian ini menunjukkan bahwa Potensi wisata di Desa Sudaji yang dapat dikembangkan menjadi ekowisata adalah potensi alam, manusia, dan budaya. Kajian Potensi ekowisata berdasarkan analisis SWOT yaitu : a). Kekuatan yang cukup besar berupa potensi alam, potensi manusia dan kebudayaan yang beranekaragam. b). Kelemahan potensi wisata Desa Sudaji yaitu Potensi alam : Beberapa sarana belum mendukung, karakteristik alam di Desa Sudaji pada musim hujan. Potensi Manusia : Sumber tenaga kerja sebagai local guide, ketrampilan masyarakat seadanya. Potensi Budaya : Belum optimalnya kemampuan pengelolaan atraksi seni dan budaya, belum efektifnya networking diantara para pengelola atraksi seni dan budaya daerah. c). Peluang potensi wisata Desa Sudaji. Potensi alam: Adanya perubahan trend pariwisata, wisatawan lebih menikmati dan menghargai panorama alam pedesaan. Potensi manusia : Meningkatkan kapasitas bagi pengelola dan pemandu wisata, meningkatnya hubungan kerjasama dengan pelaku wisata. Potensi Budaya : Desa Sudaji beberapa kali ditunjuk dalam pesta Kesenian Bali, kecendrungan wisatawan Eropa terhadap pariwisata budaya. d). Ancaman yang dapat merusak potensi ekowisata di Desa Sudaji. Potensi Alam : Sampah, penebangan pohon, penggunaan air. Potensi Manusia : Sulitnya lapangan pekerjaan, semakin berkurangnya nilai budaya setiap individu. Potensi Budaya : Masuknya budaya modern, dan akulturasi budaya Kata Kunci : potensi ekowisata, kajian potensi ekowisata. This qualitative research aimed at finding out the tourist potential in Sudaji village that could be developed as ecotourism attraction. The methods used in collecting the data were gradual interview and observation. The data was analyzed descriptive qualitatively in which the data then analyzed by using SWOT analysis. The result of this study showed that the tourist potential in Sudaji village that could be developed as ecotourism were natural potential, human being, and culture. This study was based on SWOT analysis involved; a) the strengths in terms of natural potential, human potential, and cultures; b) the weaknesses of tourist potential in Sudaji village were natural potential; any unsupported facilities, the natural characteristic in Sudaji village on rainy season. Human potential; labor resources as local guide, sober people skills. Cultural potential; the capabilities art and culture attraction management were not optimize yet, the networking among managers of local art and culture attractions was not effective; c) the tourist potential opportunities of Sudaji village. Natural potential; any changes in tourism trend, the tourists were more enjoying and interesting on countryside natural panorama. Human potential; increasing the capacity of managers and tourist guides, increasing the partnership within tourism stakeholders. Cultural potential; the Sudaji village several time designated in Bali art festival show, the European tourists tendency toward cultural tourism; d) threats that could undermine the potential of ecotourism in Sudaji village. Natural potential; garbage, tree felling, water usage. Human potential; difficulties in finding a job, decreasing value of each individual culture. Cultural potential; the entry of modern culture and acculturation. keyword : potential of ecotourism, potential of ecotourism study
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF BERBASIS MULTIMEDIA UNTUK MENINGKATKAN HASIL BELAJAR MENGOLAH HIDANGAN SALAD PADA SISWA KELAS X BOGA 1 DI SMK NEGERI 1 SERIRIT Seni Rahayu .; Ni Desak Made Sri Adnyawati, S.Pd,M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
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.v3i1.5974

Abstract

Penelitian ini bertujuan untuk (1) mengetahui peningkatan hasi lbelajar siswa melalui penerapan model pembelajaran kooperatif berbasis multimedia mengolah hidangan salad pada siswa kelas X boga 1 di SMK Negeri 1 Seririt. (2 ) mengetahui respon siswa melalui penerapan model pembelajaran kooperatif berbasis multimedia mengolah hidangan salad pada siswa kelas X boga 1 di SMK Negeri 1 Seririt. Penelitian ini tergolong penelitian tindakan kelas. Penelitianini dilaksanakan sebanyak 2 siklus. Setiap siklus terdiri dari perencanaan, pelaksanaan, tindakan, observasi / evaluasi, dan refleksi. Subjek penelitian ini terdiri dari 34 orang. Data hasil belajar dikumpulkan dengan tes hasil belajar dan tes unjuk kerja. Analisis data diatas dilakukan secara deskriptif. Hasil penelitian menunjukan bahwa pada siklus I rata – rata skor sebesar 70,89 dengan ketuntasan klasikal yang dicapai sebesar 64,71. Pada siklus II rata – rata skor 74,38 dengan kualifikasi Memenuhi KKM, ketuntasan klasikalnya 91,12 %. Hasil tersebut menunjukkan bahwa penerapan model pembelajaran kooperatif berbasis multimedia dapat meningkatkan hasilbelajar siswa.Respon siswa terhadap penerapan pembelajaran kooperatif berbasis multimedia mengolah hidangan salad berada pada kualifikasi positif dengan skor rata-rata 65,97. Kata Kunci : HasilBelajar , Kooperatifberbasis multimedia, Respon. This study aims to (1) the determine improvement of student learning outcomes through the implementation of cooperative learning model based multimedia processing salad dish in class X boga 1 in SMK Negeri 1 Seririt. (2) To study the response of the students through the implementation of cooperative learning model based multimedia processing salad dish in class X boga 1 in SMK Negeri 1 Seririt. This study was classified as a class action research. This research was conducted by 2 cycles. Each cycle consists of planning, action, observation / evaluation, and reflection. Subjects of this study consisted of 34. Data collected by the learning outcomes and achievement test performance test. Data analysis was done descriptively above. The results showed that in the first cycle average - average score of 70.89 with classical completeness achieved at 64.71. In the second cycle the average - average score of 74.38 with qualifying Meets KKM, 91.12% classical completeness. The results showed that the application of cooperative learning model based multimedia can improve student learning outcomes. Students' response to the application of multimedia-based cooperative learning process entree salads are on the positive qualification with an average value of 65.97. keyword : Learning Outcomes, multimedia-based Cooperative Response.
REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN BUSUNGBIU, KABUPATEN BULELENG SEBAGAI UPAYA PELESTARIAN SENI KULINER BALI Ni Luh Meliawati .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
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.v4i1.6542

Abstract

Penelitian ini bertujuan untuk : (1) mengetahui makanan pokok khas Kecamatan Busungbiu (2) mengetahui lauk pauk khas Kecamatan Busungbiu (3) mengetahui sayuran khas Kecamatan Busungbiu (4) mengetahui jajanan khas Kecamatan Busungbiu, dan (5) mengetahui minuman khas Kecamatan Busungbiu. Penelitian ini mengambil lokasi di Kecamatan Busungbiu, Kabupaten Buleleng. Teknik pengumpulan sampel yaitu memilih tiga desa dari total 15 desa di Kecamatan Busungbiu. 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 Busungbiu yaitu nasi tulen, nasi moran biu, nasi moran sele sawi, nasi moran sele bun, nasi moran kladi, nasi moran jagung. (2) lauk pauk khas Kecamatan Busungbiu yaitu tum bungkil, tum be celeng, be sit-sit, lawar getih, lawar nyuh, lawar nangka, lawar don blimbing, jejeruk, sate empol, urutan be celeng, betutu, bandut, kerupuk susu kambing, dan sambel tingkih, serapah kakul. (3) sayuran khas Kecamatan Busungbiu yaitu jukut paku, plecing paku, jukut don kladi, plecing papah kladi, lablaban base kables. (4) jajanan khas Kecamatan Busungbiu yaitu jaja klaudan, jaja batun bedil, sumping biu, pulung-pulung ubi, jaje godoh, timus, sumping waluh, jaja tening, begobes. (5) minuman khas Kecamatan Busungbiu yaitu kopi, es krim susu kambing, loloh kakap isen.Kata Kunci : reinventarisasi, seni kuliner, Busungbiu This study aims to: (1) know the staple food at Busungbiu (2) know the typical side dishes of Busungbiu (3) know the typical vegetables at Busungbiu (4) know the typical snacks at Busungbiu, and (5) know the typical beverages at Busungbiu. This study took place at Busungbiu, Buleleng. The techniques of sample collection were selecting at three villages from total of 15 villages at Busungbiu. Techniques to collect the data were (1) observation, and (2) interviews. Observation and interview guide was used as a research instrument, while data analysis was done in a form of descriptive qualitative. The results showed that, (1) the typical food at Busungbiu are nasi tulen, nasi moran biu, nasi moran sele sawi, nasi moran sele bun, nasi moran kladi, nasi moran jagung, (2) the typical side dishes of Busungbiu namely tum bungkil, tum be celeng, be sit-sit, lawar getih,lawar putih, lawar nangka, lawar don blimbing, jejeruk, sate empol, urutan be celeng, betutu, bandut, krupuk susu kambing, sambel kukus, dan sambel tingkih, serapah kakul. (3) the typical vegetable at Busungbiu namely jukut paku, plecing paku, jukut don kladi, plecing papah kladi, lablaban base kables. (4) the typical snacks at Busungbiu namely jaje klaudan, jaje batun bedil, sumping biu, pulung-pulung ubi, jaje godoh, timus, sumping waluh, jaja tening, begobes. (5) the typical beverages at Busungbiu are coffee, ice cream goat's milk, loloh kakap isen.keyword : Reinventarisation, culinary art, Busungbiu
Co-Authors ., Aditya Darmawan ., Haulaini ., I Made Dwyka Aryawan ., I Putu Oka Januarta ., IBNU KAMAJAYA ., Ida Ayu Satya Dwikandana ., Ida Bagus Komang Krisnanda w ., Juliandanu H.a ., Kadek Arianti ., Kadek Desi Ariati ., Ketut Suartini ., Komang Eva Suryastini ., Komang Suki Wiriani ., Luh Sri Darmiyani ., Made Yogi Andwika Pangestu ., Ni Kadek Aryan Tunjung Birawa ., Ni Kadek Sri Wahyuni ., NI KOMANG NILAWATI ., Ni Made Ayu Arisna ., Ni Made Sri Arsani ., Ni Putu Erni Widia Astuti ., Ni Wayan Erniasih ., Pt Arsitha Indah y ., Pt Wahyu Manik Fransiska ., PUTU ADI PERIAWAN ., Putu Ellis Octaviyani ., Putu Lilis Ariantini ., Sri Wahyudiani ., Winda Harmoni Ni Putu Aditya Darmawan . Anggita Sari, Luh Vira Angkih, Juliandanu Hadimashari Armabela, Oryza Aryawan, I Made Dwyka Cahyani, Kadek Winda Cok Istri Raka Marsiti Cok.Istri Marsiti Cokorda Istri Raka Marsiti Cokorda Istri Raka Marsiti Cristina D, Elisabeth Damiati - Dewa Ayu Putu Putri Pramitha Sari . Dewa Ayu Putu Putri Pramitha Sari ., Dewa Ayu Putu Putri Pramitha Sari Dwikandana, Ida Ayu Satya EKA OKTAVIANTARI . Ekayani, I. A. P. Hemy Erniasih Erniasih Erniasih, Erniasih Fransiska, Putu Wahyu Manik Fridayana Yudiaatmaja Geck Indah Pradnyawati . Geck Indah Pradnyawati ., Geck Indah Pradnyawati Gusti Ayu Mahadewi . Haulaini . Hellena Patiran Heni Widyasari, Ni Putu I Gede Sudirtha I Gusti Nyoman Taurus Cahayadi . I Gusti Nyoman Taurus Cahayadi ., I Gusti Nyoman Taurus Cahayadi I Komang Murtiasa I Made Dwyka Aryawan I Made Dwyka Aryawan . I Putu Oka Januarta I Putu Oka Januarta . I Wayan Sudarma . I Wayan Suwendra IBNU KAMAJAYA . Ida Ayu Putu Hemy Ekayani Ida Ayu Satya Dwikandana Ida Ayu Satya Dwikandana . Ida Bagus Komang Krisnanda W Ida Bagus Komang Krisnanda w . Jordy, Gede Eka Setiawan Juliandanu H.a . Juliandanu Hadimashari Angkih Kadek Arianti Kadek Arianti . Kadek Desi Ariati . Kadek Dewi Utama Sari . Kadek Harumini . Kadek Harumini ., Kadek Harumini Karismania maulidina Kasih Pratiwi, Ni Luh Putu Mita Kertiani, Putu Ketut Pande Triana d . Ketut Suartini . Komang Aristi . Komang Eva Suryastini Komang Eva Suryastini . Komang Nopi Purnama Dewi . Komang Suartini . Komang Suki Wiriani . Krisnanda W, Ida Bagus Komang Kristianti, Putu Wika Leni Meiliyani . Leni Meiliyani ., Leni Meiliyani Luh Masdarini Luh Sri Darmiyani . Made Riki Ponga Kusyanda Made Yogi Andwika Pangestu . Marsiti, Cok.Istri Martha Lisa Br Tarigan Mila Suryani Kartika . Mila Suryani Kartika ., Mila Suryani Kartika neto, fransiska s.b Ni Desak Made Sri Adnyawati Ni Kadek Aryan Tunjung Birawa . Ni Kadek Ayu Handayani . Ni Kadek Kurnia Dewi . Ni Kadek Kurnia Dewi ., Ni Kadek Kurnia Dewi Ni Kadek Sri Wahyuni . Ni Kadek Sumariyani . Ni Kadek Sumariyani ., Ni Kadek Sumariyani Ni Ketut Widiartini Ni Komang Inparniawati . Ni Komang Nilawati NI KOMANG NILAWATI . Ni Luh Ayu Novitasari . Ni Luh Meliawati . Ni Luh Meliawati ., Ni Luh Meliawati Ni Made Ayu Arisna . Ni Made Sri Arsani . Ni Nyoman Ayu Indah Pratiwi Bimantari . Ni Putu Anna Saputri . Ni Putu Eka Oktaviantari Ni Putu Erni Widia Astuti . Ni Putu Widya Arsani . Ni Wayan Erniasih . Ni Wayan Sukerti Nilawati, Ni Komang Panti, Risa Periawan, Putu Adi Pt Arsitha Indah y . Pt Wahyu Manik Fransiska . Putu Adi Periawan PUTU ADI PERIAWAN . Putu Desinatalia . Putu Ellis Octaviyani . Putu Lilis Ariantini . Putu Melyawati Putu Rinda Rismayanti Putu Wahyu Manik Fransiska R. Sapto Hendri Boedi Soesatyo Risa Panti Risa Panti Risa Panti Ariani Rismayani, Kadek Rismayanti, Putu Rinda Seni Rahayu . Seni Rahayu ., Seni Rahayu Sri Wahyudiani . Suryastini, Komang Eva Tiyoni, Ni Wayan Wibie Verdian Widhury Soetopo . Widhury Soetopo ., Widhury Soetopo Winda Harmoni Ni Putu .