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All Journal Jurnal Penelitian dan Evaluasi pendidikan Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI
I Made Purwa Dana Atmaja
Politeknik Pariwisata Bali
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Evaluasi Efektivitas Pelaksanaan Program Praktikum Tata Boga Pada Program Studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali ., I MADE PURWA DANA ATMAJA; ., PROF. DR. A.A.ISTRI NGR.MARHAENI,M.A.; ., PROF. DR. NYOMAN DANTES
Jurnal Penelitian dan Evaluasi pendidikan Vol 5, No 1 (2015):
Publisher : Jurnal Penelitian dan Evaluasi pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk: (1) Mengetahui bentuk pelaksanaan program praktikum Tata Boga dari komponen konteks, input, proses dan produk, dan (2) mengetahui kendala-kendala yang dihadapi dalam pelaksanaan program praktikum tata boga pada program studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali. Penelitian ini dirancang dengan menggunakan pendekatan Mix Method, penelitian ini merupakan studi evaluatif yang bersifat deskriptif kuantitatif dan kualitatif dengan menggunakan model CIPP. Pengumpulan data dilakukan dengan menggunakan metode kuesioner, wawancara, observasi dan pencatatan dokumen. Penelitian ini dilakukan pada Program Studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali tahun 2014/ 2015, melibatkan 341 responden dari staf manajemen, dosen, mahasiswa, dan pihak industri dengan menggunakan cluster random sampling berdasarkan tabel Robert V. Krejcie dan Daryle W. Morgan. Pengolahan data menggunakan pendekatan deskriptif kuantitatif dan kualitatif. Analisis efektivitas data untuk komponen konteks, input, proses dan produk dilakukan dengan menggunakan acuan T-Skor yang selanjutnya ditransformasikan ke dalam kuadran Glickman. Hasil analisis data menemukan bahwa : (1) variabel konteks menunjukkan katagori positif (+); (2) variabel input menunjukkan katagori positif (+); (3) variabel proses menunjukkan katagori positf (+); dan (4) variabel produk menunjukkan katagori negatif (-) sebesar 53,29%. Jadi kualitas variabel produk adalah tidak efektif. Berdasarkan hasil temuan ini, CIPP = + + + - (positif, positif, positif, negatif), maka hasil dari penelitian ”Pelaksanaan Program praktikum tata boga pada Program Studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali” adalah efektif. Kendala yang dihadapi adalah belum sinkronnya program praktikum tata boga dengan kebutuhan industri.Kata Kunci : Efektivitas, Evaluasi, Praktikum Tata Boga. This study aims at (1) finding the the form of cookery practice program implementation from context, input, process, and product components, and (2) finding the obstacles faced in implementing cookery practice program in Cookery Management Program of Sekolah Tinggi Pariwisata Nusa Dua Bali. This research was designed with Mix Method approach of which the research was an evaluative study of quantitative and qualitative description by using CIPP model. The data collection was conducted by using questionnaire, interview, observation, and documentation. This research was conducted in Cookery Management Program of Sekolah Tinggi Pariwisata Nusa Dua Bali in 2014/ 2015. It involved 341 respondents from management staffs, lecturers, students, and industrial stakeholders by using cluster random sampling based on Robert V. Krejcie and Daryle W. Morgan table. The data were analyzed by using quantitative and qualitative description. The analysis of data effectiveness for context, input, process, and product components was conducted by using T-score reference and transformed into Glickman quadrant. The data analysis shows that: (1) context variable was in positive category (+); (2) input variable was in positive category (+); (3) process variable was in positive category (+); and (4) product variable was 53.29% in negative category (-). Therefore, the product variable was not effective. Based on this findings, the CIPP = + + + - (positive, positive, positive, negative), which can be concluded that the result of ”Implementation of Cookery Practice Program in Sekolah Tinggi Pariwisata Nusa Dua Bali” was categorized as effective. The obstacles faced in the implementation was that the cookery practice program was not yet synchronous with the necessity of the industry. keyword : cookery practice, effectiveness, evaluation
Innovation in Making Meatballs, Pempek, and Sate Lilit with Snow Mushrooms (Tremella Fuciformis) Atmaja, I Made Purwa Dana
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.784 KB) | DOI: 10.17509/gastur.v8i1.35837

Abstract

Snow mushrooms are typically served directly, such as sautéed or fried with flour coating. More variations on the snow mushrooms-based food is expected to provide new experiences for people who want to enjoy mushrooms with the home flavor foods, particularly for people who do not eat meat. The purpose of this study is to determine the outcomes of the innovation of meatballs, pempek, and sate lilit with snow mushrooms as the basic ingredients. The snow mushrooms were processed as the basic ingredients for making meatballs, pempek, and satay. The foods were evaluated by 25 trained panelists: Culinary Department lecturers and students, in terms of their aromas, textures, colors, and tastes. Panelists were given a checklist to assess the results of the observations, which were then scored using a Likert scale to determine whether the quality of the meatball, pempek, and sate lilit were very good, good, quite good, not good, or very bad. The experiment was carried out in the kitchen of Politeknik Pariwisata Bali. Based on the results of experiments and organoleptic assessments, it can be seen that the innovation of meatballs, pempek, and sate lilit yields very good results, with an average percentage of 80% for meatballs, 83% for pempek, and 80% for sate lilit.
Uji Hedonik Kue Apem dengan Penambahan Bubuk Kayu Manis dan Tepung Labu Kuning I Made Purwa Dana Dana
JURNAL GASTRONOMI INDONESIA Vol 8 No 1 (2020): 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.v8i1.549

Abstract

This study aims to describe the processing process of apem cake with the addition of cinnamon powder and pumpkin flour in its manufacture using an experimental method as well as to determine the level of consumer preference for the modified apem cakes. The apem cake is processed with a recipe modified from the standard recipe by adding cinnamon powder. The results were given to 100 panelists using the five senses: the taste, the smell/aroma, the color and the texture. This experiment was carried out in the kitchen of the Bali Tourism Polytechnic. The data collection technique used were experiments, documentation, and hedonic testing. The analysis technique used was descriptive quantitative using Likert scale. The results of the study showed that the favorite results of the apem cake with the addition of cinnamon powder and pumpkin flour with assessment criteria in terms of taste, aroma, texture and color with a total average value of 82,4% and the interpretation criteria to like it very much.
Pengolahan Buah Lindur (Bruguiera gymnorrhiza) Sebagai Pengganti Tepung Terigu Dalam Kue Semprit I Made Purwa Dana Atmaja; Ni Nyoman Sri Melinita
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (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.v10i1.684

Abstract

This study aims to describe the process of processing lindur fruit flour and the quality of the spritz cookies with lindur fruit flour in terms of color, aroma, taste and texture aspects. This type of research is experimental research by processing lindur fruit into flour which is then used as a substitute for flour in making syringe cakes. Data collection methods used in this research are observation, documentation, and organoleptic test methods. Organoleptic tests were carried out by 25 trained panelists to determine the quality of the syringe cake from lindur fruit flour in terms of color, aroma, taste and texture. The results of the organoleptic assessment were carried out using a Likert scale which was then analyzed descriptively qualitatively. The results of this study in the form of a description of the results of processing lindur fruit into flour and the quality of the spritz cookies from lindur fruit flour, in terms of color, it got an average score of 86.4% with very good interpretation criteria. Based on the results of the study, it can be concluded that lindur fruit can be processed into flour with the result that flour is fine but has a darker color than wheat flour and the resulting spritz cookies has very good quality in terms of color, texture, aroma and taste
Moringa Jamu (Recipe Formulation, Hedonic Test And Nutrition) Ni Putu Eka Trisdayanti; I Made Purwa Dana Atmaja
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48278

Abstract

Consumption of natural immune-boosting foods/drinks without preservatives such as jamu is a very good thing. Jamu processing is carried out from generation to generation based on ancestral recipes, and uses existing natural ingredients. However, over time the existence of jamu began to decline due to the circulation of modern medicines. In fact, jamu is not just a traditional medicine, but one of the efforts to maintain the biodiversity of the Indonesian nation. Therefore, it is important to bring jamu to the family menu in order to maintain the existence of jamu and its development. In addition, during the pandemic,  people requires strong stamina, hence the researchers are interested in conducting research on jamu, especially moringa jamu, because moringa jamu is not yet common in the community. The author conducted an experiment on processing moringa jamu to get a recipe formulation, hedonic test (preference test) on 100 panelists with 3 hedonic scales namely very like, like, and dislike, as well as nutrition tests (carbohydrates, protein, fat, calories, vitamin C, and antioxidants). The results of this study are the formulation of the moringa jamu recipe, namely 100 g of moringa leaves, 1 liter of water, 20 g of tamarind, 100 g of brown sugar, 5 g of salt, lime (optional). The method of processing moringa jamu is by heating 500 ml of water, tamarind, brown sugar, and salt, then set aside, blend the moringa leaves, add 500 ml of water, and then heat it, mix them and then filter. The results of the hedonic test of moringa jamu, namely 61% of panelists said they really liked it, 39% of panelists said they liked it, and 0% dislikes it. The nutritional content of moringa jamu is 8.43% bw of carbohydrates, 1.41%bw of protein, 0.05% bw of fat 39.79 kcal calories.
Inventarisasi Makanan Dan Minuman Tradisional Di Desa Satra Kecamatan Kintamani I Made Purwa Dana Atmaja
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.v10i2.899

Abstract

This study aims to compile a detailed inventory of traditional Balinese food in Satra Village, Kintamani District which includes: (a) main meals, (b) side dishes made from vegetable and animal ingredients, (c) snacks or snacks, (d) drinks and (e) regional specialties. This type of research is survey research with descriptive method. Methods of collecting data were interviews, participatory observation, and documentation methods. Furthermore, the data were analyzed descriptively qualitatively, namely exposure with words to describe the object under study. The depiction of research data is carried out objectively according to the actual situation. Based on the results of interviews, observations and documentation, it was found that traditional Balinese food in Satra Village can be grouped into five groups, namely consisting of 3 types of main food, 8 types of side dishes from vegetable ingredients and 4 types of animal foods, snacks or snacks totaling 7 types, 5 types of drinks and 5 types of special foods
Local Food Tuna into Shredded in Nusa Lembongan-Bali (Processing, Hedonic Test, and Nutrition) Ni Putu Eka Trisdayanti; I Made Purwa Dana Atmaja; Made Hendrayana
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.57344

Abstract

There is no further processing of tuna in Nusa Lembongan, so if it is not sold out, tuna will rot and be thrown away, even though the protein content is high, the price is affordable. To overcome this, it is necessary to process tuna, so that later it can have a long shelf life, high economic value. Based on these problems, a research was conducted on the processing of local tuna tuna in Nusa Lembongan into shredded, then measuring the level of consumer preference and testing the nutrition. This research method is experiment, hedonic test with 50 panelists, and nutrition test at Udayana University Analytical Laboratory. The data analysis technique of this research is descriptive qualitative. The results of the research on the ingredients for making tuna shredded are clean tuna, thick coconut milk, liquid coconut milk, shallots, garlic, red chilies, galangal, ginger, turmeric, coriander, sugar, salt, pepper, lime leaves, and coriander leaves. regards. The results of the hedonic test of shredded tuna from 50 panelists in Nusa Lembongan showed that most answered LIKE shredded tuna in terms of taste, aroma, texture, and color. The results of the nutritional test for shredded tuna showed that 100 grams of shredded tuna contained 30.33 grams of carbohydrates, 37.44 grams of protein, 30.36 grams of fat and 503.327 kcal.Keywords: shredded, tuna, processing, hedonic, nutrition
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

Abstract

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.
Co-Authors Anak Agung Ketut Alit Pujawan Gede Adi Sistha Winata Hardina Hendrayana, I Made I Made Hendrayana K.P Dalem, Anak Agung Gd Putra Kristiana, Nina Indra Luh Putu Kartini Martadjaya, I Gusti Made Iwan Dusanta Ni Nyoman Sri Melinita Ni Putu Eka Trisdayanti Nyoman Dantes PROF. DR. A.A.ISTRI NGR.MARHAENI,M.A. . Rumadana, I Made Sudiarta, Ngakan Putu Sunada, I Nyoman