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All Journal E-Journal of Tourism ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Billy Tanius
Politeknik Internasional Bali
Arts Humanities Computer Science & IT Languange, Linguistic, Communication & Media Nursing Social Sciences Other

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Sengkulun as Betawi Traditional Cake Philosophy, Historical and Cultural Review Billy Tanius; Tiurma Sinaga; Himawan Brahmantyo
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1171.667 KB) | DOI: 10.24922/eot.v5i1.38456

Abstract

Betawi has a diversity of traditional food. One of the diversity of traditional foods of Betawi’s type of cake is Sengkulun cake. This rare cake is made from glutinous rice flour. Study was designed to recognize the Sengkulun cake from history, culture and philosophy as well as documenting the original way of making the cake which has begun to be forgotten. Descriptive qualitative approach was used to analyse data and information. Respondent were elders, i.e. Betawi cultural experts and Sengkulun cake makers. Experiment was conducted to obtain documentation in the form of photo and video which could make the cake more interesting to become Betawi ‘s snacks. Results show that the Sengkulun cake has existed for a long time but cannot be known with certainty the year of the creation of this cake. This cake began to be created because of the abundant availability of glutinous rice and also due to the influence of Chinese ethnic in the processing the snacks. The cake has a high position in ancient times because this cake can only be found in certain events such as Eid al-Fitr. From the Sengkulun's philosophy, it can be said that sticky texture of the Sengkulun cake has a symbol of respect each other. Keywords: philosophy, Sengkulun, traditional cake
Pelatihan F&B Service dalam Meningkatkan Kualitas Pelayanan terhadap Konsumen di Desa Wisata Bongan Ni Nyoman Widani; Billy Tanius; I Gusti Ayu Ari Agustin
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 2 No 2 (2022)
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v2i2.1528

Abstract

Industrial Revolution 4.0 is a term that is already familiar to people in Indonesia. The development of technology and information occurs so quickly that it has a huge impact on the industrial world as well as human behavior. This behavior affects how the tourism industry players provide services to consumers who come to visit the tourist village of Bongan Tabanan - Bali. Bongan Village as a tourist village also has culinary products that use the main ingredients of the Gonda plant. Gonda plant itself is known as one of the commodities that have economic value apart from rice plants. Ease in the cultivation process and lower operational value are an advantage for farmers compared to planting rice. Processed products from the gonda plant are offered directly when tourists come to visit the tourist village of Bongan. To achieve tourist satisfaction and increase purchases of Gonda processed products, culinary actors must be able to provide services or services that are managed professionally so as to provide satisfaction to customers or foreign tourists who visit. During the Covid-19 pandemic, technological advances began to be used as F&B services, one of which was using online media, such as Facebook, Instagram, Twitter and other websites. The purpose of Community Service Activities in Bongan Village is expected through F&B Service Training to improve the quality of service to consumers in the tourist village of Bongan, Tabanan.
Pelatihan Food Hygiene and Sanitation Bagi Pelaku Kuliner Desa Bongan Billy Tanius; Ni Nyoman Widani; Ni Gusti Ayu Ari Agustini
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 3 No 1 (2022): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v3i1.1771

Abstract

Pengembangan desa wisata diakui sebagai agenda pembangunan nasional yang cukup efektif dalam meningkatkan kualitas hidup masyarakat di desa. Dengan memberi kesempatan masyarakat lokal untuk mengelola dan mengembangkan potensi wisata yang ada didesanya, mampu memberikan efek yang positif bagi perekonomian masyarakat desa. Pokdarwis desa Wisata Bongan memiliki peran strategis dalam mengembangkan dan mengelola daerahnya sebagai daerah tujuan wisata. Mulai dari pengelolaan alam, budaya, kuliner, maupun homestay. Dalam pengelolaan usaha kuliner, Pokdarwis desa wisata Bongan bekerjasama dengan Politeknik Internasional Bali. Kerjasama dilakukan dalam bentuk pedampingan desa wisata Bongan sebagai desa binaan. Salah satu pendampingan yang dilakukan oleh PIB adalah kegiatan pelatihan standar food hygiene and sanitation yang wajib diterapkan oleh pelaku kuliner desa wisata saat ini. Pelatihan tersebut merupakan bentuk implementasi dari penerapan protokol kesehatan Cleanliness, Health, Safety and Environmental Sustainability/CHSE yaitu unsur kebersihan, kesehatan, keselamatan dan kelestarian lingkungan berperan penting guna mencegah dan mengendalikan penyebaran Covid-19 di daerah tujuan wisata yang di dalamnya termasuk desa wisata. Kegiatan ini dilakukan dengan tujuan untuk memberikan pengetahuan kebersihan pengolahan makanan yang sesuai dengan standar food hygiene and sanitation. Manfaat Kegiatan PKM ini yaitu masyarakat Desa Bongan dapat mempraktikkan pengetahuannya mengenai kebersihan dalam usaha makanan sesuai dengan standar kebersihan saat mengolah ataupun menyajikan produk kuliner yang ditawarkan. Dengan mengetahui bahwa standar food hygiene and sanitation kepercayaan pengunjung/wisatawan bahwa hasil produk makanan dari desa wisata bongan aman untuk di konsumsi
Culinary Innovation: Crackers Innovation Using Jatiluwih Red Rice Tea Dregs Billy Tanius; Heru Pramudia; Budi Riyanto
E-Journal of Tourism Volume 10 Number 2 (September 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i2.103455

Abstract

This study aimed to develop processed cracker products made from brown rice flour dregs. This research was experimental research. Based on the experimental results, brown rice tea dregs can be developed into three types of crackers that have different colors, aromas, tastes, textures & crispness, and shapes. Crackers were produced using the same method but with the addition of different ingredients; crackers A used wheat flour, crackers B used tapioca flour, and crackers C used brown rice flour. The organoleptic test involved 62 respondents who were asked to provide an assessment of the crackers produced. Based on the organoleptic test, it can be seen that in terms of texture and crunchiness, people liked crackers C the most, in terms of taste the people also liked crackers C the most, in terms of color the people liked the color of crackers B the most, in terms of smell the people liked the aroma of crackers C the most , and in terms of form, the community liked cracker B the most.
Co-Authors Budi Riyanto Himawan Brahmantyo - STP Trisakti Jakarta, Himawan I Gusti Ayu Ari Agustin Ni Gusti Ayu Ari Agustini Ni Nyoman Widani Pramudia, Heru Tiurma Sinaga