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Inovasi Pengolahan Buah Salak Sebagai Produk Kuliner dan Oleh Oleh Khas di Desa Wisata Sibetan Hardina Hardina; I Gusti Made Iwan Dusanta Martadjaya; Ngakan Putu Sudiarta
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.v9i2.681

Sibetan Tourism Village is the center of salacca plantation in Bali. Various processed products from salacca fruit produced by agro-tourism in Sibetan Village become special culinary and souvenirs that can improve the community's economy. However, in it’s journey, typical culinary products and souvenirs are very difficult to sell outside the region. The purpose of the study was to determine the condition of salacca fruit farming in Sibetan Tourism Village and analyze the innovations made in processing snake fruit as culinary products and typical souvenirs of Sibetan Tourism Village. The research method used qualitative method. The results showed that the condition of snake fruit farming consisted of approximately 9 types of salacca fruit and 5 types of agro-tourism. Salacca Fruit processing innovations that are most in demand by tourists are snake fruit wine. The packaging of products has followed the trend of souvenirs packaging. The marketing has utilized social media such as Instagram, Facebook, You Tube and through TV media. The management of the Sibetan Tourism Village has also begun to expand its network of cooperation with the Godevi marketplace.

Pelatihan Pengolahan Makanan Pagi (Breakfast) Bagi Pelaku Wisata di Nusa Lembongan, Bali Ni Putu Eka Trisdayanti; I Gusti Made Iwan Dusanta Martadjaya; I Made Hendrayana
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 2 No. 1 (2022): Jurnal Pengabddian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v2i1.694

The opening of Bali for foreign tourists certainly requires great preparation, due to the large number of tourism accommodations that have been closed for a long time and also the preparation of human resources considering that it has been almost 2 years not serving tourists due to the Covid-19 Pandemic. Based on this, a short training program in the form of breakfast processing training activities for tourism actors in Nusa Lembongan was carried out. This activity aims to remind and improve the skills of tourism actors, especially in the culinary field. The method used in this training session is the presentation of theories on the application of hygiene and sanitation in food processing, restaurant/restaurant CHSE, menu knowledge, cooking demonstrations, and hands-on practice from the participants. The results of the evaluation showed that the participants were enthusiastic about participating in the training and were able to practice food processing methods

Gulai Kambing Menggunakan Fibercreme Sebagai Pengganti Santan I Gusti Made Iwan Dusanta Martadjaja
JURNAL GASTRONOMI INDONESIA Vol 10 No 2 (2022): 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.v10i2.912

Coconut milk is one of the ingredients in making lamb curry, however, coconut milk that is cooked for a long time and heated repeatedly can be a source of bad fat and contains high cholesterol so that people with certain diseases such as acid reflux disease or GERD, high blood pressure, diabetes, and coconut milk allergy cannot consume coconut milk. Therefore, in this study coconut milk is replaced with FiberCreme. Replacement of coconut milk using FiberCreme when viewed from its superiority is considered effective to prevent or reduce the risk of an increase in cholesterol and bad fats in the blood. This study aims to determine the quality of lamb curry cooked with FiberCreme in terms of taste, aroma, texture, and color. This research was assessed by distributing questionnaires to 25 panelists. All assessments given by the panelists will be calculated using the Likert scale method. Based on the final results of the organoleptic test, lamb curry products using FiberCreme have good quality as seen from the average interpretation of 79.5%, which is seen from the assessment of taste, aroma, texture, and color.

Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.

Pelatihan Inovasi Kuliner Berbasis Bahan Pangan Lokal: Membangun Produk Makanan Berkualitas dan Berdaya Saing di Desa Bubunan, Buleleng Hendrayana , Made; Atmaja, I Made Purwa Dana; Trisdayanti, Ni Putu Eka; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Dalem, Anak Agung Gd Putra K.P; Sunada, I Nyoman; Kristiana, Nina Indra; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v5i1.1609

Bubunan Village has great potential in the agricultural sector, especially in the availability of local food ingredients such as cassava, corn and sweet potatoes. However, this potential has not been utilized optimally by the local community. Limited knowledge and skills in processing food into value-added products is one of the main obstacles faced. This community service activity aims to increase the capacity of the Bubunan Village community in processing local food ingredients into innovative food products that have economic value. The methods used in this activity include identification of local food ingredients, socialization and recruitment of participants, training in the theory and practice of food processing. This training emphasizes the importance of hygienic processing, product innovation, and effective marketing strategies. It is hoped that the results of this activity will be able to increase the community's skills and knowledge in food processing, as well as encourage the creation of local food products that are competitive in the market. With this training, it is hoped that there will be an increase in the income and welfare of the people of Bubunan Village, as well as strengthening the local economy through utilizing the potential of existing natural resources. Evaluation of this program shows an increase in product quality and entrepreneurial spirit among participants, which is expected to be sustainable and provide long-term benefits for village communities.

Organoleptic Test of Jelly Candy Made from Starfruit Saputra, I Kadek Agus Artha; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11309

This study examines the development of starfruit-based jelly candy as an innovation of local food products. Organoleptic tests were conducted to assess the quality of taste, aroma, texture, and color involving 30 panelists. The results showed that starfruit jelly candy has very good organoleptic quality with high scores on all tested variables. This jelly candy is considered to have great potential to be developed as a healthy food product with high economic value. This study opens up opportunities for diversification of starfruit-based products and suggests further research related to nutritional analysis, product stability, and commercialization strategies.

Identifikasi Bumbu Bali di Beberapa Desa di Bali Selatan Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Suprastayasa, I Gusti Ngurah Agung; Hardina
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1396

Local cuisine is an important part of a region's cultural identity and has great potential as a tourist attraction. Balinese cuisine is known for its diversity and distinctive taste, which is influenced by the use of various types of traditional spices (basa). This study aims to identify the ingredients, composition, and manufacturing process of Balinese spices used in several villages in South Bali. Through a qualitative approach with observation, interviews, and documentation in four villages, it was found that there were significant differences in the use and composition of spices between regions. Some of the dominant types of spices are basa gede, basa selem, basa bawang jahe, sambel emba, sambel nyuh, basa uyah sere, and basa suna cekuh. This diversity reflects the richness of Balinese culinary culture and shows the importance of preserving traditional techniques and knowledge in making spices. These findings are expected to provide practical contributions to the development of local cuisine and support the promotion of Balinese gastronomic tourism

Slow Tourism Concept: Strategies in Improving Tourism in Indonesia Ainil Mardiah; Nyoman Gede Mas Wiartha; I Made Sucipta Adnyana; A.A Istri M. Septiviari; I Gst Made Iwan Dusanta
Reslaj: Religion Education Social Laa Roiba Journal Vol. 6 No. 8 (2024): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v6i8.4361

This research is a qualitative research with a descriptive approach. The data used in this article are secondary data that researchers obtained from various credible scientific sources and were analyzed with the stages of data collection, data selection, data reduction, and drawing conclusions. The result in this article show that Pesona Indonesia and Slow Tourism Concept have contrasting differences but can be collaborated. As is the case, regarding Pesona Indonesia, it focuses more on the target visitors in terms of quantity while Slow Tourism Concept focuses more on quality. If collaborated, the focus can change to quantity and quality where visitors are in large numbers and get education about nature, good relations between visitors, and good relations between local residents. In addition, the experience gained by visitors will be more pronounced if they get a beautiful tourist spot according to the Pesona Indonesia concept if accompanied by valuable experiences from the Slow Tourism concept. Thus, researchers are increasingly convinced that the presence of the Slow Tourism Concept collaborated with the Pesona Indonesia Concept can further increase tourism in Indonesia.

Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.

Quality of Seaweed Jam (Caulerpa Racemosa) Pebriawati, Ni Wayan Ari; Sudiarta, Ngakan Putu; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Rumadana, I Made
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11325

Seaweed type caulerpa racemosa is one of the green macro algae seaweeds that are often used as food for coastal communities. Caulerpa racemosa also contains antioxidants that are very beneficial for health, namely preventing triggers of degenerative diseases such as cancer, heart disease, cataracts, diabetes, liver, and antioxidants can also maintain the quality of food products. Seaweed type caulerpa racemosa is still rarely consumed by the public as a processed product. The purpose of this study was to describe the quality of seaweed-based jam (caulerpa racemosa) in terms of color, aroma, taste, texture. Data collection techniques used in this study were documentation, experimental tests and organoleptic tests. While the data analysis method used was qualitative descriptive analysis. Based on the results of the study, seaweed jam (caulerpa racemosa) which was tested on 25 panelists obtained the interpretation criteria "Very Good". So it can be concluded that seaweed type caulerpa racemosa is suitable for use in making jam.

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