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All Journal Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Applied and Industrial Sciences (ESA)
Sudiarta, Ngakan Putu
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Journal : Jurnal Gastronomi Indonesia

 1 
UJI LABORATORIUM DAN SENSORY DODOL BONGGOL PISANG Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 4 No 1 (2016): 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.v4i1.169

Abstract

Eksperimen ini merupakan eksperimen laboratorium, yakni pembutanan dodol dengan bahan dasar bonggol pisang. Bonggol pisang adalah limbah tanaman yang belum dimanfaatkan selain sebagai rabuk, padahal banyak terkandung nilai gizi didalamnya. Tehnikpengujian yang digunakan adalah Sensory evaluation untuk mendapatkan pemahaman kualitas dodol yang dihasilkan, Sedangkan pengujian kandungan gizi dilakukan dengan uji laboratorium. Hasilnya uji sensory diperoleh dodol yang berorama sedap, warna ccoklat, rasa manis, dan tekstur agak kenyal. Sedang uji laboratorium adalah kandungan air 12,9216%, abu 3,9903%, protein 6,0783%, lemak 9,6821%, karbohidrat 67,2777%
PERBANDINGAN KADAR SERAT PADA NASI YANG DALAM PENANAKANNYA DITAMBAHKAN AGAR-AGAR DENGAN RUMPUT LAUT Ngakan Putu Sudiarta; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 3 No 1 (2015): 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.v3i1.176

Abstract

Nutrisi merupakan hal penting dalam makanan, termasuk nasi yang merupakan makanan pokok bangsa Indonesia. Namun kandungan serat pada nasi tidaklah cukup untuk memenuhi kebutuhan serat bagi manusia. Oleh karenanya dalam penenlitian yang menggunakan pendekatan kualitatif ini dilakukan uji coba mencampurkan agar-agar dan rumput laut dalam penanakan nasi, dengan tujuan untuk mendapatkan nasi yang mengandung serat dan sehat untuk dikonsumsi. Hasilnya sangat positive nasi yang pananakannya ditambahkan agar-agar dan rumput laut mengandung serat lebih banyak dibanding nasi putih biasa.
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

Abstract

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.  
KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS Ngakan Putu Sudiarta
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.v10i2.919

Abstract

This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet oodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.
Kualitas Patty Burger Menggunakan Jantung Pisang Batu (Musa balbisiana colla) Sebagai Bahan Pengganti Daging Ida Ayu Kalpikawati; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (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.v11i1.913

Abstract

This study aims to determine the quality of patty burger using the inflorescence of banana (Musa balbisiana Colla) as a meat substitute. This research is an experimenta research. The experimental stage is processing the inflorescence of banana into a meat substitute for the patty burger based on a modified standard recipe to get a product that meets the standard patty burger. The results of the patty burger products were then tested for quality using organoleptic tests including the characteristics of aroma, taste, texture and color. Laboratory tests were carried out to determine the fat content of the patty burger. The results showed that the average value of the panelists' assessment on the organoleptic test was 81%, categorized as very good criteria. The test on the fat content of the patty burger obtained an average value of 18.25%. This results indicate that the inflorescence of banana (Musa balbisiana Colla) can be used as a  substitute for meat in patty burger.
KUALITAS TEKWAN BERBAHAN DASAR JAMUR TIRAM PUTIH Virginia Shaw; Anak Agung Ketut Alit Pujawan; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (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.v11i1.1036

Abstract

This study aims to evaluate the sensory quality of food products using the organoleptic test method. This method was applied to evaluate the sensory quality of tekwan, a traditional Indonesian fish cake, made with substituted milkfish using white oyster mushroom. Organoleptic tests using a Likert scale were conducted with 20 panelists. Three levels of white oyster mushroom treatment were used, namely 0%, 25%, and 50%. The results showed that the use of white oyster mushroom could affect the sensory quality of tekwan. Panelists preferred tekwan without white oyster mushroom over those with 25% and 50% white oyster mushroom. However, there were significant differences in aroma and overall liking between tekwan with 0% and 25% white oyster mushroom. Therefore, the use of white oyster mushroom in tekwan production should be carefully considered to maintain the sensory quality of the product. This study provides information on the use of white oyster mushroom as an alternative ingredient in food product development and can serve as a reference for further research in this field.
Kualitas Organoleptik Kue Bugis Hitam Berbahan Dasar Tepung Kacang Gude Sebagai Substitusi Tepung Ketan Hitam Sudiarta, Ngakan Putu; Prasanti, Kadek Dita
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1226

Abstract

This study explores the utilization of pigeon pea flour in Bugis cake production and its evaluation through organoleptic testing. Pigeon pea is recognized for its high protein and carbohydrate content. The research incorporates three samples: A (100% pigeon pea flour), B (1:2 ratio of glutinous rice flour to pigeon pea flour), and C (2:3 ratio of glutinous rice flour to pigeon pea flour). The primary objective is to assess the quality of Bugis cakes made using pigeon pea flour. Data collection methods encompass experimentation, organoleptic testing, panelists, questionnaires, and Likert scales. Qualitative descriptive analysis is employed for data analysis. The organoleptic testing results, evaluated using the Likert scale, indicate that sample A achieves an average score of 65% ("good"), sample B scores 81% ("very good"), and sample C scores 89% ("very good"). These findings underscore the potential of pigeon pea flour to enhance the quality of Bugis cakes. In the context of this research, pigeon pea flour plays a pivotal role as an alternative raw material that positively influences the organoleptic characteristics of Bugis cakes.
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

Abstract

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
Kualitas Organoleptik Kue Bugis Hitam Berbahan Dasar Tepung Kacang Gude Sebagai Substitusi Tepung Ketan Hitam Sudiarta, Ngakan Putu; Prasanti, Kadek Dita
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1226

Abstract

This study explores the utilization of pigeon pea flour in Bugis cake production and its evaluation through organoleptic testing. Pigeon pea is recognized for its high protein and carbohydrate content. The research incorporates three samples: A (100% pigeon pea flour), B (1:2 ratio of glutinous rice flour to pigeon pea flour), and C (2:3 ratio of glutinous rice flour to pigeon pea flour). The primary objective is to assess the quality of Bugis cakes made using pigeon pea flour. Data collection methods encompass experimentation, organoleptic testing, panelists, questionnaires, and Likert scales. Qualitative descriptive analysis is employed for data analysis. The organoleptic testing results, evaluated using the Likert scale, indicate that sample A achieves an average score of 65% ("good"), sample B scores 81% ("very good"), and sample C scores 89% ("very good"). These findings underscore the potential of pigeon pea flour to enhance the quality of Bugis cakes. In the context of this research, pigeon pea flour plays a pivotal role as an alternative raw material that positively influences the organoleptic characteristics of Bugis cakes.
Co-Authors Anak Agung Ketut Alit Pujawan Atmaja, I Made Purwa Dana Dalem, Anak Agung Gd Putra K.P Gede Adi Sistha Winata Hardina Hardina Hardina Hendrayana , Made Hendrayana, I Made I Gusti Ngurah Agung Suprastayasa I Made Purwa Dana Atmaja Ida Ayu Kalpikawati K.P Dalem, Anak Agung Gd Putra Kalpikawati, Ida Ayu Kartini, Luh Putu Kristiana, Nina Indra Luh Putu Kartini Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Pebriawati, Ni Wayan Ari Prasanti, Kadek Dita Rumadana, I Made Saputra, I Kadek Agus Artha Sunada, I Nyoman Virginia Shaw Winata, Gede Adi Sistha