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All Journal Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Applied and Industrial Sciences (ESA)
I Nyoman Sunada
Politeknik Pariwisata Bali
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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POTENSI MAKANAN TRADISIONAL BALI YANG BERBASIS MASYARAKAT SEBAGAI DAYA TARIK WISATA DI PASAR UMUM GIANYAR I Nyoman Sunada
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v7i1.386

Abstract

The purpose of this research was to determine the potential of gastronomic,examines the efforts undertaken by the market managers, and to determine the extentof involvement of local community towards the development of Balinese traditionalfood sold at common market of Gianyar. In this research, the data were analyzed withdescriptive qualitative method approach using multiple informants were selectedpurposively and techniques of data collection is done by the method of observation,in-depth interviews and documentation with gastronomic theory and the theory ofproduct development. The results showed that the potential of Balinese traditionalfood gastronomic sold at common market of Gianyar meet the criteria of uniqueness,originalities, authenticity, diversity, as well as an attractive appearance for touristsso decent offer as a tourist attraction. Efforts undertaken by the market managersin the development of Balinese traditional food that sold in the common market ofGianyar is: providing and managing the area for traders, involving the communitiestraditional village of Gianyar to conserve Balinese traditional food heritage, andalways maintain the cleanliness of the market area which impact on the quality ofthe food. Forms of community involvement of the indigenous village of Gianyar inthe development Balinese traditional foods sold at common market of Gianyar is: asthe market manager, as a particular merchant that sells Balinese traditional food, asfood suppliers such as suckling pig (babi guling) and Balinese pastries (jaje Bali)especially visitors who buy Balinese traditional food. Synergy among the traders andmarket management, governments, and local community involvement, in collaborationwith the tourism entrepreneurs was needed to raise the value of Balinese traditionalfood and to achieve the goal of Balinese traditional food development.
FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI MINYAK KELAPA MURNI (LENGIS TANUSAN) DI DESA ANTIGA, KARANGASEM I Nyoman Sunada
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (2021): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v9i2.683

Abstract

The purpose of this study is to identify and describe the factors that influence the decline in the production of virgin coconut oil (lengis tanusan) in Angtiga Village, Karangasem, and the benefits of this research are expected to be information to the world of the catering industry and the public that virgin coconut oil has many benefits. advantages of ordinary vegetable oil. The theory used to solve the problem in this research is "Production Management" which discusses the factors of production, such as: Humans (Labour), Methods, Machines, Raw Materials and Types of Production. The research method, the object of this research is Pure Coconut Oil (lengis tanusan) in Antiga Village, Karangasem which is obtained from the results of observations and interviews. The data analysis technique in this research is descriptive qualitative. Based on the results of research that has been carried out at a virgin coconut oil production house in Antiga Village, Karangasem and discussions related to the factors that affect the decrease in the amount of production, it can be concluded that: Workers who are not given training so they are less able to work more effectively and efficiently, the method used in the manufacture of virgin coconut oil using heating, the lack of use of appropriate machines and the use of raw materials (coconut) is not maintained.  
Pelatihan Dasar-Dasar Pengolahan Makanan Bagi Pelaku dan Pengelola Home Stay di Desa Tabola, Sidemen, Bali putu eka trisdayanti; I Nyoman Sunada
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 1 (2021): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (825.247 KB) | DOI: 10.52352/makardhi.v1i1.559

Abstract

This community service aims to provide training in basic food processing to tourism actors in Tabola Village, Sidemen, Karangasem. Based on the analysis of the situation and needs, it is known that tourism actors need to improve skills in processing food for their guests. To meet this need, a short training program on breakfast processing, sauce processing and its derivatives was designed and then implemented. The methods used in this training session are presentations on CHSE restaurants, menu knowledge, cooking demonstrations, and practices of the participants. The evaluation results showed that the participants were enthusiastic about participating in the training and were able to practice food processing methods.
Organoleptic Quality of Suna Cekuh Salted Eggs with Three Methods (Ripening, Soaking, and Injection) I Nyoman Gede Wira Adnyana; I Made Purwa Dana Atmaja; I Nyoman Sunada; Made Hendrayana
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 5 No. 1 (2026): January 2026
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v5i1.149

Abstract

Salted eggs are a traditional preservation method for duck eggs involving immersion or coating with a mixture of salt, ash, or brick powder, resulting in a salty taste and extended shelf life. This study aimed to evaluate the organoleptic quality of salted eggs with the addition of suna cekuh, a traditional Balinese seasoning made from garlic and aromatic ginger, and to identify the most suitable flavoring method. Three methods were tested: marination, soaking, and injection. Product quality was assessed through an organoleptic test covering color, aroma, texture, and taste using the Likert scale. The panel consisted of 30 semi-trained culinary students from Bali Tourism Polytechnic. The results showed that the injection method yielded the highest scores in all sensory aspects and was deemed the most effective technique for making suna cekuh-flavored salted eggs. This innovation is expected to enhance public interest in duck eggs and serve as a valuable traditional food alternative.
Organoleptic Quality of Sambal Bajak Using Tolo Bean Terasi as a Substitute For Terasi Odelia Valda Ichwan; I Nyoman Sunada; I Made Purwa Dana Atmaja
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 5 No. 2 (2026): March 2026
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v5i2.14

Abstract

This study aims to evaluate the organoleptic quality of sambal bajak using kacang tolo (black-eyed pea) fermented paste as a substitute for conventional shrimp paste (terasi). The use of plant-based terasi made from kacang tolo is expected to serve as a more environmentally friendly, affordable, and nutritious alternative. The research employed an experimental method with organoleptic testing based on four main parameters: color, aroma, taste, and texture. The sambal bajak samples were prepared with varying formulations of kacang tolo paste and assessed by 26 semi-trained panelists using a likert scale. The data were analyzed both descriptively and quantitatively to determine consumer acceptance of each sample. The results indicated that sambal bajak made with kacang tolo paste showed organoleptic qualities comparable to the conventional version, particularly in terms of taste and texture, making it a promising innovation for local food development.
Co-Authors I Made Hendrayana I Made Purwa Dana Atmaja I Nyoman Gede Wira Adnyana N.P. Eka Trisdayanti, N.P. Eka Odelia Valda Ichwan