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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI Public Health and Preventive Medicine Archive Indonesian Journal of Applied and Industrial Sciences (ESA) Journal of Tourism, Culinary, and Entrepreneurship (JTCE) Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) Jurnal Ilmiah Pariwisata
N.P. Eka Trisdayanti, N.P. Eka
Politeknik Pariwisata Bali
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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Organoleptic and Nutritional Quality of Carrot Skin Based Nuggets Jananta, I Made Gede Trisna; Kartini, Luh Putu; Trisdayanti, Ni Putu Eka; Sunada, I Nyoman
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.v3i5.11326

Abstract

This study examines the organoleptic and nutritional quality of carrot skin-based nuggets as an innovation in healthy food products. The organoleptic test involved 25 panelists to assess the taste, aroma, texture, and color of the nuggets. The results showed that carrot skin nuggets had good organoleptic quality with an average score of 85% for all tested variables. The nutritional content per 100 grams of nuggets includes balanced carbohydrates, proteins, fats, and calories, making them a healthy alternative compared to meat-based nuggets. This study opens up opportunities for diversification of plant-based food products and suggests further research to improve product quality and stability.
Lensa Netnografi: Analisis Sentimen Untuk Peningkatan Engagement Konten Promosi Pariwisata Melalui Film “The Last Of Us 2 Swandeni, Ni Kadek; Indrayani, I Gusti Ayu Putu Wita; Trisdayanti, Ni Putu Eka; Darmaputra, Putu Gede Eka; Tirtawati, Ni Made
Jurnal Ilmiah Pariwisata Vol 29 No 2 (2024): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v29i2.1798

Abstract

This study aims to analyze sentiments in the Instagram post @kemenparekraf.ri regarding the film "The Last of Us 2" and its impact on increasing engagement in promotional content through an infrequently employed approach. The research intends to investigate the effect of using dramatic content in promoting the film "The Last of Us 2" on the Instagram account @kemenparekraf.ri in enhancing audience engagement using a netnography approach. A qualitative research method was employed by collecting data through online observation of content posted on January 24, 2023. Findings indicate that the use of dramatic content significantly increased audience engagement, with an engagement rate reaching 17.7%, although the majority of sentiments expressed were negative. The practical implications of this research are to provide recommendations for government social media managers to exercise greater caution in determining promotional content, while theoretically contributing to the understanding of the netnography approach in the context of tourism promotion. Keywords: netnography, promotion, sentiment, tourism
Evaluation of the implementation of the HACCP system in the kitchen of Conrad Bali: A case study of food safety management in the hospitality industry Ni Putu Eka Trisdayanti; I Made Purwa Dana Atmaja; Made Hendrayana
Bahasa Indonesia Vol 6 No 1 (2026): APRIL 2026
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v6i1.6361

Abstract

Food safety management is a critical concern in the hospitality industry, particularly in hotel kitchen operations where strict hygiene and quality standards must be maintained. Although the Hazard Analysis and Critical Control Points (HACCP) system is widely recognized as an effective approach to controlling food safety risks, empirical studies examining its practical implementation in hotel kitchens, especially in major tourism destinations, remain limited. This study aims to evaluate the implementation of the HACCP system in the kitchen of Conrad Bali and to identify key challenges, supporting factors, and opportunities for improving food safety management practices in the hospitality sector.This research employed a descriptive qualitative approach using semi-structured interviews with eight key informants, non-participant observation, and document analysis. The findings indicate that the HACCP system has been implemented systematically across kitchen operations, supported by staff understanding of HACCP principles, structured monitoring procedures, and consistent documentation practices. The implementation is further strengthened by adequate kitchen facilities, digital monitoring systems, regular internal audits, and strong management commitment. However, several operational challenges were identified, including logistical delays in sanitation supplies and staff adaptation due to trainee rotation. The study also highlights that waste segregation practices support both contamination control and sustainability initiatives. This research contributes to the understanding of HACCP implementation in hotel kitchens by demonstrating the importance of integrating food safety systems with digital monitoring and sustainability-oriented practices in the hospitality industry.
Organoleptic and Nutritional Quality of Potato Skin Crackers I Putu Ari Wijaya; Nina Indra Kristiana; Ni Putu Eka Trisdayanti
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.v5i1.148

Abstract

Potato peels are often discarded in households and industries and have the potential to become food waste. This community service activity aims to provide education and training on utilizing potato peel waste into crackers as a value-added product. The activity was carried out on May 15, 2025, using demonstration methods, organoleptic testing, a Likert scale questionnaire, nutritional analysis, and documentation. The organoleptic test involved 25 semi-trained panelists and showed an average score of 83.8% with a very good category in terms of taste, aroma, texture, and color. The results of the nutritional analysis showed that 100 grams of potato peel crackers contain 8.36 grams of protein, 32.2 grams of fat, 171.2 grams of carbohydrates, and 452.1 kcal of energy. This activity is expected to increase public awareness and skills in processing food waste.
Co-Authors A.A Ketut Pujawan AA. Gd. Putra K.P. Dalem AA. Gd. Putra KP. Dalem Anak Agung Ketut Alit Pujawan Atmaja, I Made Purwa Dana Dalem, Anak Agung Gd Putra K.P Daneswara, Kadek Ryan Gede Adi Sistha Winata Hardina Hendrayana , Made Hendrayana, I Made I Gede Relung Swastyayana I Gusti Ayu Putu Wita Indrayani I Made Ade Kusuma Putra I Made Hendrayana I Made Purwa Dana Atmaja I Made Purwa Dana Atmaja I Made Rumadana I Nengah Sujaya I Nyoman Sunada I Putu Ari Wijaya Jananta, I Made Gede Trisna K.P Dalem, Anak Agung Gd Putra Kristiana, Nina Indra Luh Putu Kartini Made Hendrayana Made Purwa Dana Atmaja Martadjaya, I Gusti Made Iwan Dusanta Ni Made Tirtawati Nina Indra Kristiana Pande Made Calvin Agastya K.D Putu Gede Eka Darmaputra Rumadana, I Made Sawitri, Anak Agung Sagung Sudiarta, Ngakan Putu Sunada, I Nyoman Swandeni, Ni Kadek Winata, Gede Adi Sistha