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All Journal Buletin Udayana Mengabdi Jurnal Kajian Bali Journal of Indonesian Tourism and Development Studies Jurnal Master Pariwisata (JUMPA) QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Jurnal Ilmiah Manajemen dan Bisnis Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Devotion: Journal of Research and Community Service Widyadari : Jurnal Pendidikan Journal of Social Research Daiwi Widya : Jurnal Pendidikan FKIP Unipas Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Paryaṭaka : Jurnal Pariwisata Budaya dan Keagamaan Journal of Business on Hospitality and Tourism International Journal of Multidisciplinary Sciences JUPARITA: Jurnal Pariwisata Tawangmangu Nusantara Journal of Multidisciplinary Science International Journal of Technology and Education Research International Journal of Economics, Business and Innovation Research International Journal of Contemporary Sciences (IJCS) Jurnal Studi Perhotelan dan Pariwisata TRJ (Tourism Research Journal) Open Access DRIVERset Jurnal IPTA (Industri Perjalanan Wisata)
I Nyoman Sudiarta
Program Studi Industri Perjalanan Wisata, Fakultas Pariwisata, Universitas Udayana
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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The Role Of Stakeholder In Developing Sustainable Island Nature Base Tourism In Tatoareng Sangihe North Sulawesi Mozes, Getruida Nita; Darma Putra, I Nyoman; Sudiarta, I Nyoman; Kristianto, Yohanes
International Journal of Multidisciplinary Sciences Vol. 3 No. 1 (2025)
Publisher : Jayapangus Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37329/ijms.v3i1.3542

Abstract

Development of sustainable nature-based tourism in the islands requires the role of stakeholders who not only support environmental, local economic and cultural sustainability but also enhance the tourist experience and their satisfaction.  This research focuses on identifying the existing conditions of tourism development in the Tatoareng Islands, and the role of stakeholder in developing nature-based island tourism in Tatoareng Sangihe, North Sulawesi. This research uses a descriptive qualitative approach. Data collection techniques include observation, interviews, focus group discussions, and document study. Data reduction techniques and SWOT analysis were used to analyze the data.  The findings show that the Tatoareng Islands have potential tourist attractions, including protected habitats, wildlife and cultural heritage. However, there are several challenges in their development, such as limited accessibility, infrastructure, and low tourism human resource quality. The role of stakeholders is vital in improving the quality of the 4A components (attractions, amenities, access, and ancillary services) and enhancing the tourism human resources of the local community to achieve sustainable nature-based tourism development goals in Tatoareng.
Penerapan Standard Operating Procedures Bagian Kitchen Di Hotel the Haven Suites Bali Berawa Yasa, A.A Kompiang Agus Nuarta; Lestari, Denok; Sudiarta, I Nyoman
Jurnal Studi Perhotelan dan Pariwisata Vol. 2 No. 2 (2024): Maret
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jspp.v2i2.3247

Abstract

Purpose: The purpose of this study is to find out the application of SOP in the kitchen section and find out what are the obstacles in implementing SOP at The Haven Suites Bali Berawa. Research methodology: The data collection methods used are observation, interviews and documentation.Results: Based on the results of this study, it shows that the application of SOP in the kitchen has been carried out quite well but not implemented as a whole so that the SOP are not applied optimally. Conclusions: Based on the results of qualitative research conducted through interview, observation, and documentation techniques, it can be concluded that the implementation of Standard Operating Procedures (SOP) in the kitchen section of The Haven Suites Bali Berawa has generally been implemented well. However, there are still some SOPs that have not been implemented optimally. The main obstacles faced in the implementation of SOPs include the lack of kitchen staff due to labor reduction during the pandemic and the low discipline of trainee staff in implementing SOPs, which is caused by the absence of a clear reward and punishment system.Limitations: This study has limitations in terms of scope, which is only focused on one operational section, namely the kitchen, and was conducted in one hotel only, so the results may not necessarily be generalized to other hotels. In addition, the limited research time and post-pandemic operational conditions also affect the completeness of data and direct observation.Contribution: This research is expected to contribute to hotel management in evaluating and improving the implementation of SOPs in the kitchen, especially in terms of adding staff and implementing a reward and punishment system for trainees. In addition, the results of this study can also be an academic reference in the development of operational management studies in the hospitality industry.Keywords: Application, Kitchen, Standard Operating Procedures, How to Cite: Yasa, A, A, K, A, N. Lestari, D. Sudiarta, I, N. (2024). Penerapan Standard Operating Procedures Bagian Kitchen Di Hotel the Haven Suites Bali Berawa. Jurnal Studi Perhotelan dan Pariwisata, 2(2), 99-105.
STRATEGI PENGEMBANGAN PURI GEDE KABA-KABA SEBAGAI DAYA TARIK WISATA UNGGULAN DESA KABA-KABA KABUPATEN TABANAN, BALI I Nyoman Sudiarta
Widyadari Vol. 26 No. 1 (2025): April 2025
Publisher : LP3M Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/widyadari.v26i1.4659

Abstract

Puri Gede Kaba-Kaba is one of the cultural tourism objects located in Kaba-Kaba Village, Kediri District, Tabanan Regency, Bali Province. This palace is used as a tourist attraction because the building has traditional Balinese architectural art, as well as the application of the Sanga Mandala and Asta Kosala Kosali concepts that are still preserved until now. In addition, activities at the location still reflect the strong Balinese culture supported by a cool environment with a very wide expanse of rice fields and close to other famous tourist attractions such as Tanah Lot and Nyanyi Tabanan Beach. Tourists can do various things at Puri Gede Kaba-Kaba such as participating in the tour of the palace, taking pictures and enjoying traditional dishes. Tourists can also tour Kaba-Kaba Village by bicycle or walking along the cool rice fields and beautiful scenery. Data analysis techniques are carried out qualitatively descriptive and SWOT analysis. Based on the results of the analysis, it was concluded that Puri Gede Kaba-Kaba is in Quadrant V, which means maintaining and preserving (unchanged strategy) to continue to be developed as a leading cultural tourism object in Tabanan Regency. The development of cultural attractions with the existence of Puri Gede Kaba-Kaba must be linked to various other tourism activities, both in Kaba-Kaba Village and other famous tourist attractions close to Puri Kaba-Kaba. The development of cultural tourism attractions is not only from Puri Gede Kaba-Kaba itself but also the environment around Kaba-Kaba Village in general
BERAPA JUMLAH PENGUNJUNG YANG SEHARUSNYA DITERIMA OLEH PENGUSAHA PARIWISATA PADA SAAT PANDEMI COVID-19? Suasapha, Anom Hery; Tirtawati, Ni Made; Dianasari, Dewa Ayu Made Lily; Iswarini, Ni Ketut; Sudiarta, I Nyoman
Paryaṭaka Jurnal Pariwisata Budaya dan Keagamaan Vol 3 No 2 (2025): Februari 2025
Publisher : Institut Agama Hindu Negeri Gde Puda Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53977/pyt.v3i2.2433

Abstract

Limiting the number of visitors is one of the best efforts that tourism entrepreneurs can make to continue operating safely during the COVID-19 pandemic. Unfortunately, a method for determining the maximum number of visitors accepted during an outbreak is unavailable. This article explains the method to determine the maximum number of visitors using a seafood café in Kedonganan Beach Bali as a case study. The proposed determination method uses a tourism carrying capacity formula that is modified by incorporating physical distancing and correction factors relevant to the COVID-19 pandemic situation, such as temporary closure of destination, attraction, and tourism business, into the equation. This article demonstrates how modifications made to the original carrying capacity formula can produce a formula for determining the maximum number of visitors that can be received during the pandemic while placing the visitors’ and workers' safety as a top priority. This article shows how the modified formula can calculate the maximum number of visitors the tourism operator can accept during the COVID-19 Pandemic. This article contributes an idea in developing a method for determining the maximum number of visitors in the future if the tourism industry faces a similar situation where tourist movement and interaction, as the essence of tourism, can threaten their safety.
Pengaruh Kualitas dan Harga Makanan terhadap Kepuasan Tamu Benedict, Maverick Paulus; Astina, Made Arya; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.955

Abstract

Seiring dibukanya penerbangan internasional, berbagai usaha pariwisata mulai terlihat bergeliat. Hotel dan restoran merupakan usaha pariwisata yang terlihat jelas kebangkitannya setelah sekian lama harus berjuang bertahan hidup selama pandemi yang lalu. Begitu banyaknya usaha pariwisata yang bermunculan merespon kondisi yang mulai membaik ini sehingga menimbulkan persaingan yang kian sengit. Maka dari itu, guna menghadapi keadaan tersebut, pengusaha harus dapat mengambil keputusan yang cepat dan tanggap agar usaha yang diciptakannya dapat berjalan dengan baik. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh kualitas dan harga makanan terhadap kepuasaan pelanggan yang ada di Restoran Karang, Holiday Inn Bali Sanur. Metode penelitiian yang dipakai adalah pendekatan kuantitatif berbentuk penelitian lapangan dengan teknik pengumpulan data yang dipakai yaitu kuesioner dan dokumentasi, serta menggunakan teknik pengambilan sampel kuota sampling. Hasil penelitian memaparkan bahwa kualitas makanan berdampak negatif dan signifikan pada kepuasan tamu, sedangkan harga berdampak positif dan signifikan pada tingkat kepuasan tamu. Pada penelitian ini variabel kualitas makanan dan harga pada kepuasan tamu memiliki kontribusi sebesar 18% sedangkan sisanya 82% dijelaskan oleh variabel lain yang tidak diteliti di dalam model kepuasan tamu di Restoran Karang, Holiday Inn Bali Sanur. As international flights opened, tourist ventures began to look up. Hotels and restaurants are clearly seen as a tourist enterprise in their wake after such a long struggle to survive the last pandemic. The sheer number of tourist businesses that have sprung up to respond to this emerging condition has led to more competition. Thus, in order to cope with such circumstances and circumstances, a businessman must be able and quick and resourceful in making decisions so that his established efforts can thrive. The purpose of this study is to analyze the impact of quality and price on the customers' satisfaction at the Karang Restaurant, Holiday Inn Bali Sanur. The method of research used is a quantifiable, field-based approach with data collection techniques of questionnaires and documenting, and using sampling sampling samples samples sampling samples. Studies have shown that the quality of food has a negative and significant impact on guest satisfaction, while prices have a positive and significant impact on the level of guest satisfaction. In this study variables of food quality and price for guest satisfaction have an 18% contribution while the rest is 82% explained by other unstudied variables in the guest satisfaction model at the Karang Restaurant, Holiday Inn Bali Sanur.
Analisis Penerapan Sop Sequence Of Service Lunch Operation Sanjaya, I Made Arya; Sudiarta, I Nyoman; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.957

Abstract

Target pengkajian ini guna menganalisa pemakaian standard operating prosedures (SOP) sequence of service lunch operation di Alu restoran Four Seasons Jimbaran Bay dengan standar yang telah ditentukan. Pengkajian ini dilaksanakan hingga 3 bulan diawali sejak Februari 2023 – April 2023. Pengkajian ini memakaiTeknik analisis binomial dengan sampel pemantauan variable dikotomi pada proporsi yang diinginkan, melalui parameter distribusi binomial yang ditetapkan dan dianggap sesuai dengan penerapan SOP adalah 0.85. Hasil dari penelitian ini ditemukan bahwa: penerapan SOP sequence of service di Alu restoran belum sesuai dengan standar yang dikarenakan salah satu dari karyawan tidak menjalankan SOP yang ada dengan baik dan benar. Dari penelitian ini dapat disimpulkan bahwa penerapan SOP sequence of service lunch operation di alu restoran Four Seasons At Jimbaran Bay belum memenuhi syarat dengan baik. The purpose of this study was to analyze the application of standard operating procedures (SOP) sequence of service lunch operations at Alu Four Seasons Jimbaran Bay restaurant with predetermined standards. This research was conducted for 3 months starting from February 2023 – April 2023. The data analysis technique used in this study was the binomial analysis technique with dichotomous variable observation samples with the expected proportions, based on the parameters of the binomial distribution that were determined and considered suitable for the application of SOP, namely 0.85. The results of this study found that: the implementation of the SOP sequence of service at Alu restaurants was not up to standard because one of the employees did not carry out the existing SOP properly and correctly. From this study it can be concluded that the implementation of the SOP sequence of service lunch operation at the restaurant Four Seasons At Jimbaran Bay does not meet the requirements properly.
Quality of Culinary Tourism Products Influence on Satisfaction and Loyalty of Tourists Visiting Puyung Inaq Esun Racing Rice Restaurant in Lombok Martina, Claudia Dwi; Mananda, I Gusti Putu Bagus Sasrawan; Sudiarta, I Nyoman
Devotion : Journal of Research and Community Service Vol. 4 No. 7 (2023): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/devotion.v4i7.513

Abstract

This research was conducted on Nasi Balap Puyung Inaq Esun is a restaurant in central Lombok which is a restaurant that has been established since the 1970s and is the first nasi balap puyung in Lombok and adjacent to Mandalika tourist destinations. This study aims to analyze the effect of the quality of culinary tourism products on the satisfaction and loyalty of domestic tourists visiting Nasi Balapan Puyung Inaq Esun Lombok. This study uses quantitative research methods with a qualitative descriptive approach to describe the results of data analysis obtained from respondents. The sampling technique in this study uses purposive sampling techniques or determination of samples based on certain criteria, while the sample in question is an archipelago tourist who has visited Nasi Balap Puyung Inaq Esun Lombok. Data collection techniques in this study used questionnaires. The data analysis technique in this study uses the Structural Equation Model (SEM) with SmartPLS software development. The results showed that the quality of culinary tourism products has a significant or positive influence on the satisfaction of domestic tourists visiting Nasi Balap Inaq Esun, satisfaction has a significant effect on the loyalty of tourists visiting Nasi Balap Inaq Esun in Lombok, the quality of culinary tourism products has a significant influence on the loyalty of domestic tourists visiting Nasi Balap Inaq Esun,  and satisfaction is able to mediate between the quality of culinary tourism products with the loyalty of tourists visiting Nasi Balapan Inak Esun in Lombok.
Pengaruh Kualitas Pelayanan Pramusaji Terhadap Loyalitas Pelanggan di Restoran Hotel Daun Bali Pratama, I Wayan Yoga; Sudiarta, I Nyoman; Praminatih, Gusti Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i3.352

Abstract

Pariwisata erat hubungannya dengan pelayanan. Termasuk pada pelayanan makanan dan minuman yang ada dalam akomodasi itu sendiri, dimana pada sebuah restoran kualitas pelayanan pramusaji sangat penting agar dapat melayani tamu dan membuat tamu merasa nyaman serta merasa puas atas pelayanan yang diberikan. Pada sebuah restoran kualitas pelayanan pramusaji sangat penting agar dapat melayani tamu dan membuat tamu merasa nyaman serta merasa puas atas pelayanan yang diberikan. Pelayanan yang baik akan memberikan beragam keuntungan pada usaha mengingat kepuasaan tamu telah mampu dicapai secara menyeluruh. Berdasarkan hal tersebut kemudian dibuatlah penelitian ini, penelitian ini bertujuan untuk mengetahui bagaimana pengaruh kualitas pelayanan pramusaji terhadap loyalitas pelanggan di Restoran Daun Bali Hotel. Penelitian ini berbentuk korelasional yang menggunakan variabel bebas kualitas pelayanan yang terbentuk dari indikator sebuah pelayanan seperti tangible, reliability, responsiveness, assurance, dan empaty sebagai sebuah variabel bebas dan loyalitas pelanggan sebagai variabel terikat. Pengumpulan data menggunakan kuesioner skala likert. dengan teknik analisis data menggunakan analisis regresi linier sedarhana, dan teknik pengumpulan data sekunder dalam penelitian ini kemudian menggunakan kepustakaan dan dokumentasi sebagai sumber data. Hasil penelitian ini menunjukan bahwa persamaan regresi linier sederhana yang diperoleh dari Y = Loyality = 0,471 dengan sig. = 0,001 < 0,05 (sangat nyata). Analisis Determinasi dari pengaruh kualitas pelayanan terhadap loyalitas pelanggan adalah sebesar 22,2 persen dan sisanya dipengaruhi oleh variabel yang lain, persamaan regresi linier tersebut untuk mengukur pengaruh kualitas pelayanan terhadap loyalitas pelanggan. Dari hasil tersebut kemudian dapat diambil kesimpulan bahwa variabel X (kualitas pelayanan) sangat berpengaruh secara signifikan terhadap variabel Y (loyalitas pelanggan). Tourism is closely related to service. Including the food and beverage service that is in the accommodation itself, where in a restaurant the quality of waiter service is very important in order to be able to serve guests and make guests feel comfortable and satisfied with the services provided. In a restaurant, the quality of waiter service is very important in order to serve guests and make guests feel comfortable and satisfied with the services provided. Good service will provide various benefits to the business considering that guest satisfaction has been able to be achieved as a whole. Based on this, this research was then made, this study aims to determine how the influence of the service quality of waiters on customer loyalty at the Daun Bali Hotel Restaurant. This research is in the form of correlation that uses the independent variable of service quality which is formed from indicators of a service such as tangible, reliability, responsiveness, assurance, and empathy as an independent variable and customer loyalty as the dependent variable. Collecting data using a Likert scale questionnaire. with data analysis techniques using simple linear regression analysis, and secondary data collection techniques in this study then use literature and documentation as data sources. The results of this study indicate that the simple linear regression equation obtained from Y = Loyalty = 0.471 with sig. = 0.001 &; 0.05 (very real). Determination analysis of the effect of service quality on customer loyalty is 22.2 percent and the rest is influenced by other variables, the linear regression equation is to measure the effect of service quality on customer loyalty. From these results, it can be concluded that the variable X (quality of service) has a significant effect on the variable Y (customer loyalty).
Pembuatan Selai Dari Kulit Semangka (Citrullus Lanatus) dan Ditambah Sari Buah Sirsak Pramana, I Made Manggala; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i3.367

Abstract

Penelitian ini termasuk penelitian komparatif, yakni perbandingan kualitas selai dengan selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak. Penelitian ini memakai teknik deskriptif kualitatif dan teknik analisis deskriptif, yang mana teknik deskriptif kualitatif dipakai guna menentukan masa kadaluarsa pada produk dan teknik analisis deskriptif dipakai dalam uji organoleptik (warna, rasa, aroma, dan tekstur). Penelitian ini bertujuan guna mengetahui kualitas selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak bisa dilihat dari aspek warnanya, rasanya, aromanya serta teksturnya, guna menemukan komposisi campuran yang tepat dan bisa mengetahui masa kadaluars selai dari kulit semangka serta ditambah sari buah sirsak. Berlandaskan hasil penelitian, pendayagunaan kulit semangka dan sari buah sirsak dengan presentase 100% memiliki nilai tertinggi yang terlihat dari segi rasanya yang sangat enak, aromanya yang khas dan teksturnya yang lembut Akibatnya menghasilkan kualitas yang baik. Dan Berlandaskan hasil dari pengamatan uji daya tahan ataupun masa kadaluarsa selai kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak hanya mampu bertahan selama 4 hari dalam suhu ruangan. This research is a comparative study, namely the comparison of the quality of jam with jam from watermelon rind (Citrullus lanatus) and added soursop juice. This study uses descriptive qualitative techniques and descriptive analysis techniques, in which qualitative descriptive techniques are used to determine the expiration date on products and descriptive analysis techniques are used in organoleptic tests (color, taste, aroma, and texture). This study aims to determine the quality of the jam from watermelon rind (citrullus lanatus) and added soursop juice from the aspect of color, taste, aroma and texture, to find the right mix composition and to know the expiration date of the watermelon rind jam and added soursop juice. Based on the results of the study, the utilization of watermelon rind and soursop juice with a percentage of 100% had the highest value in terms of very good taste, distinctive aroma and soft texture so as to produce good quality. And based on the results of the observation of the durability test or the expiration date on the jam from watermelon rind (citrullus lanatus) and added soursop juice, it was only able to last for 4 days at room temperature.
Pemanfaatan Tepung Mocaf Sebagai Pengganti Tepung Terigu dalam Pembuatan Fettuccine Parasutha , I Gede; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 11 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i11.614

Abstract

Singkong adalah umbi akar yang memiliki panjang 50-80 cm tergantung kutivar. Tepung mocaf adalah tepungg berbahan dasar dari singkong. Fettuccine adalah sejenis pasta yang popular dalam masakan Romana dan masakan Toskana dalam seni kuliner Italy. Maka dari itu diupayakan untuk mengganti tepung terigu dengan tepung mocaf, pada umumnya kuliner ini terbuat dari tepung terigu tetapi dalaam penelitian ini menggunakan bahan substitusi antara tepung mocaf karena tepung mocaf memiliki potensi yang sangat menarik jika dikembangkan menjadi olahan pastaa. Penelitiann ini bertujuaan untuk mengetahui perbedaan rasa, warna, aroma dan tekstur. Manfaat penelitian ini untuk mengenalkan inovasi baru terhadap produk fettuccine berbahan pengganti yang lebih sehat dan bisa dikonsumsi oleh segala kalangan, penelitian ini menggunakan data kualitatif karena bersangkutan dengan penelitian dari kualitas fettuccine dengan bahan pengganti tepung mocaf dan kuantitatif karena data yang dihasilkan berupa nilai yang diperoleh dari para panelis. Hasil dari penelitian ini menunjukkan kualitas fettuccine dengan bahan pengganti tepung mocaf diujikan kepada 20 panelis dilihat dari segi rasa mendapatkan skor 85, warna dengan skor 87, tektur dengan skor 82, aroma dengan skor 85. Uji daya tahan menunjukkan fettuccine mampu bertahan selama 14 hari. Biaya yang diperlukan adalah sebesar Rp. 12.786,- sedangkan dengan per bungkus berat 50 gram sebesar Rp. 3.000,- Cassava is a root tuber that has a length of 50-80 cm depending on the kutivar. Mocaf flour is a flour based on cassava. Fettuccine is a type of pasta that is popular in Romana cuisine and Tuscan cuisine in Italian culinary arts. Therefore, it is sought to replace wheat flour with mocaf flour, in general this culinary is made from wheat flour but in this study it used substitution ingredients between mocaf flour because mocaf flour has a very interesting potential if it is developed into processed pastaa. This research aims to find out the differences in taste, color, aroma and texture. The benefit of this research is to introduce new innovations to fettuccine products made from substitutes that are healthier and can be consumed by all groups, This research uses qualitative data because it is related to research on the quality of fettuccine with substitutes for mocaf flour and quantitative because the data produced is in the form of values obtained from the panelists. The results of this study showed that the quality of fettuccine with mocaf flour substitutes was tested on 20 panelists in terms of taste, getting a score of 85, color with a score of 87, texture with a score of 82, aroma with a score of 85. Endurance tests showed fettuccine was able to last for 14 days. The cost required is Rp. 12.786,- while with per pack weighing 50 grams of Rp. 3.000,-
Co-Authors A.A. Ayu Arun Suwi Arianty Agatha Fransiska Tarigan Ainun Sabila Akbar Isawatul Jariah Amir, Firlie Lanovia Anak Agung Istri Sri Wiadnyani Anak Agung Putu Agung Suryawan Wiranatha Ander Sriwi, Ander Andhika, I Made Wisnu Andriana, Kiki Rizki Fista Anggitha, I Putu Nanda Anindya Putri Lestari Anom Hery Suasapha Antara, I.B Ketut Soma Arnawa, I Gusti Suka Arthacoca, I Gede Sidhi Arya Adi Palguna Astina, Made Arya Basilius Redan Werang Benedict, Maverick Paulus Chintiya Betari Avinda Christian Hamonangan Sinaga Cokorda Istri Avrilya Shinta Sanjaya Dendy Baskara Permana, I Dewa Made Denok Lestari Dewa Ayu Putu Putri Krisnadewi Dewa Putu Kiskenda Erwanda P., Dewa Putu Dewi Handriana N. Meo Dewi, Ni Made Ayu Candra Diana Martalia Dianasari, Dewa Ayu Made Lily Erick Kevin Perangin-Angin Fachlepi, Imam GUSTI AYU PRAMINATIH Heidy Amelia Helena Ratu Hibatullah, Naufal Hidayanti, Sofiyana I Gede Noviana Putra I Gede Witayasa I Gusti Ayu Eka Suwintari I Gusti Ngurah Widyatmaja I Gusti Putu Bagus Sasrawan Mananda I Ketut Suda I Ketut Suda I Ketut Suwena I Made Antara I Made Budiarsa I Made Darsana I Made Gede Darma Susila I Made Sendra I Made Weda Satia Negara I Nyoman Darma Putra I Nyoman Sunarta I Putu Andre Adi Putra Pratama I Putu David Adi Saputra I Putu Gde Sukaatmadja I Putu Pradipa Aditya Utama I PUTU SUDANA I Putu Sudhyana Mecha I Wayan Agus Slamet I Wayan Eka Mahendra I Wayan Suardana I Wayan Suardana I Wayan Suardana I. M. K. Negara Iswarini, Ni Ketut Juniarta, I Kadek Wahyu Juniarta, Pande Putu Kadek Utami Wirya A. Kresnanda Yuliono Kusuma, Bintang Cahaya Kusuma, Gde Tiao Arya L.G.L.K. Dewi Latupeirissa, Grasyeli Luh Eka Susanti Made Antara Made Antara Made Antara MADE KUSUMA NEGARA Mananda, I Gusti Putu Bagus Sasrawan Martina, Claudia Dwi May Sandy Br. Ginting Meitisrilatifatulain Fitriadewi Mariana Mozes, Getruida Nita N. M. O. Karini N. Putri Sumaryani N.G.A.S. Dewi N.M.S. Wijaya Nani Eunike Manoach Natalia Siska Katerina Natasha Audrey Ni Ketut Riska Dewi Prawita Ni Luh Putu Pebri Artayani . Ni Luh Putu Septiani Ni Made Oka Karini Ni Made Suwijati Ni Made Tirtawati Ni Putu Ayu Savitri Ni Putu Eka Mahadewi Ni Putu Eka Mahadewi Ni Putu Eka Mahadewi, Ni Putu Ni Putu Ratna Sari Ni Wayan Ayu Sekarningsih Ni Wayan Ria Agustini Ni Wayan Sri Suprapti Ni Wayan Vitha Wahyundari Nilam, Allysa Nyoman Ariana Nyoman Surya Wijaya Pakniany, Yamres Pangkerego, Paulus Davidson Parasutha , I Gede Pramana, I Made Manggala Pratama, I Wayan Yoga Putri Siona Putu Agus Wikanatha Sagita Putu Eka Wirawan Putu Gede Subhaktiyasa Putu Putri Susanti Putu Sabda Jayendra Radu Muhammad Irawan Rosvita Flaviana Osin Sakti, Dimas Panca Sang Nyoman Harta Mulia Sanjaya, I Made Arya Sintari, Silvia Ni Nyoman Sudjana, I Made Sundring Pantja Djati Tamaulina Br Sembiring Trimandala, Nyoman Agus Utik Kuntariati Via Reza Efrida Vinna Lauw W. Citra Juwitasari W.C.J. Sari Wiartha, Nyoman Gede Mas Widhyadanta, I Gede Dirga Surya Arya Yasa, A.A Kompiang Agus Nuarta Yayu Indrawati Yohanes Kristianto Yundari, Yundari