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All Journal Jurnal Ilmiah Pariwisata Jurnal Gastronomi Indonesia Jurnal Ilmiah Hospitality Management Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Ni Luh Suastuti
Politeknik Pariwisata Bali
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Education Social Sciences Other

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Journal : Jurnal Gastronomi Indonesia

 1 
PERBANDINGAN KARAKTERISTIK WINE LOKAL DAN WINE AUSTRALIA DENGAN BERBAHAN DASAR GRAPE VARIETY CHARDONNAY Ni luh Suastuti; Ida Ayu Yulyarini Sugiantari
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): 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.v5i1.97

Abstract

Wine is an alcoholic drink made from fermented grapes or other fruits. Due to a natural chemical balance, grapes can ferment without added sugars, acids, enzymes, water or other nutrients. Although there is a common perception that it is almost impossible to grow wine and produce quality wines in the tropical climate of Asia, but the Hatten Wines company succeeded in establishing a successful wine industry. The products offered can be accepted by tourists. Hatten Wines also produces wine using imported Australian grape, one of which is wine with the brand of Two Island. This type of wine uses the type of Australian grape, and is made in Bali. Differences location of production will certainly create a different taste with other types of wine. The uniqueness of taste and aroma is what must be studied and developed more deeply to know the characteristics of the wine. By knowing more clearly about the characteristics of the local wine, and seeing from a variety of food in Indonesia, of course this local wine should also be developed to be combined with various types of food, or commonly referred to as “Food and Wine Pairing”. However, consumers’ interest in local wine is still relatively low either just to enjoy or to be combined with food, as consumers tend to prefer the type of wine produced outside because it is considered to have a better flavor.
Tingkat Kesukaan Panelis Terhadap Teh Kombucha Dengan Menambahkan Apel Hijau Malang Dan Bit Merah Melalui Uji Organoleptik Pande Made Utari Mahadewi; Ni Luh Suastuti; Lidjah Magdalena Massenga
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.v10i2.902

Abstract

Kombucha tea is a traditional drink fermented from a solution of tea and sugar using a kombucha microbial starter called SCOBY (Symbiotic Culture of Bactery and Yeast), which contains bacteria and yeast (acetobacter xylinum, several types of yeast, such as Saccharomyces cerevisiae) which is fermented for 14 days in room temperature. Tea blend with Malang Green Aplle and beetroot will give a new creation of tea that we can get red color tea and we also get the healty benefit from apple and beetroot.  This study aims to determine the preference level of 15 panelists through organoleptic test. The assessment indicators in this study are sweetness, acidity, bitterness, aroma and colour. The results of organoleptic tests on kombucha tea blend with Malang green apples and beetroot are: sweetness, acidity,  and color of this Kombucha blend are really liked and aroma get like level, and bitterness get kinda like, but overall panelist give really like the blend Kombucha with green aplle malang and beetroot.It can be said that kombucha blend with green apple Malang and Beetroot have a very good sweetness, acidity aroma and also interesting color.  
Strategi Pengembangan Pariwisata Alternatif Berbasis Pelestarian Minuman Arak Bali di Desa Les, Kecamatan Tejakula, Buleleng Arcana, I nyoman; Widuri, Setyowati Ayu; Suastuti, Ni Luh; Wiratnaya, I Nyoman
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): 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.v11i2.1178

Abstract

This study aims to examine feasible development strategies for the development of alternative tourism based on the preservation of Bali Arak Drink in Les Village, Tejakula, Buleleng using a SWOT analysis. There are two groups of respondents, the first is tourists totaling 125 people, and the second is the stakeholder group totaling 25 people. Data collection through questionnaire dissemination.  This study concludes that the strength factors include: the cultural traditions, arak production process, Balinese food and arak pairing, natural attractions, close to the Tulamben, and souvenirs. The weaknesses include: lack of social media promotion, regulation and sales licenses. The opportunities include: the economy post Covid-19 Pandemic, the ease of bank credit, alcohol testing technology and product standardization. Threat factors are: the increases of fuel price, world geopolitics, licensing of spirits production, and enthusiasts of the younger generation to cultivate palm plantations. This research recommend to developing tour packages in the form of glamping in the coconut plantation area, Balinese culinary and educational tour packages, collaborations with influencers.
Co-Authors Astuti Pranadewi, Putu Mira I Nyoman Arcana I Nyoman Arcana Ida Ayu Yulyarini Sugiantari Lidjah Magdalena Massenga Lidjah Magdalena Massenga Massenga, Lidjah Magdalen Ni Kadek Eni Juniari, Ni Kadek Eni Ni Putu Ariesta Budiani Ni Putu Ariesta Budiani, Ni Putu Ariesta Pande Made Utari Mahadewi Pratnyana, Dewa Kade Boga Widuri, Setyowati Ayu Wiratnaya, I Nyoman