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All Journal Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Applied and Industrial Sciences (ESA)
Anak Agung Ketut Alit Pujawan
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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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.
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.
Quality of Seaweed Jam (Caulerpa Racemosa) Ni Wayan Ari Pebriawati; Ngakan Putu Sudiarta; Anak Agung Ketut Alit Pujawan; I Gusti Made Iwan Dusanta Martadjaya; I Made Rumadana
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.v3i5.11325

Abstract

Seaweed type caulerpa racemosa is one of the green macro algae seaweeds that are often used as food for coastal communities. Caulerpa racemosa also contains antioxidants that are very beneficial for health, namely preventing triggers of degenerative diseases such as cancer, heart disease, cataracts, diabetes, liver, and antioxidants can also maintain the quality of food products. Seaweed type caulerpa racemosa is still rarely consumed by the public as a processed product. The purpose of this study was to describe the quality of seaweed-based jam (caulerpa racemosa) in terms of color, aroma, taste, texture. Data collection techniques used in this study were documentation, experimental tests and organoleptic tests. While the data analysis method used was qualitative descriptive analysis. Based on the results of the study, seaweed jam (caulerpa racemosa) which was tested on 25 panelists obtained the interpretation criteria "Very Good". So it can be concluded that seaweed type caulerpa racemosa is suitable for use in making jam.
Pelatihan Inovasi Kuliner Berbasis Bahan Pangan Lokal: Membangun Produk Makanan Berkualitas dan Berdaya Saing di Desa Bubunan, Buleleng Hendrayana , Made; Atmaja, I Made Purwa Dana; Trisdayanti, Ni Putu Eka; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Dalem, Anak Agung Gd Putra K.P; Sunada, I Nyoman; Kristiana, Nina Indra; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 1 (2025): 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.v5i1.1609

Abstract

Bubunan Village has great potential in the agricultural sector, especially in the availability of local food ingredients such as cassava, corn and sweet potatoes. However, this potential has not been utilized optimally by the local community. Limited knowledge and skills in processing food into value-added products is one of the main obstacles faced. This community service activity aims to increase the capacity of the Bubunan Village community in processing local food ingredients into innovative food products that have economic value. The methods used in this activity include identification of local food ingredients, socialization and recruitment of participants, training in the theory and practice of food processing. This training emphasizes the importance of hygienic processing, product innovation, and effective marketing strategies. It is hoped that the results of this activity will be able to increase the community's skills and knowledge in food processing, as well as encourage the creation of local food products that are competitive in the market. With this training, it is hoped that there will be an increase in the income and welfare of the people of Bubunan Village, as well as strengthening the local economy through utilizing the potential of existing natural resources. Evaluation of this program shows an increase in product quality and entrepreneurial spirit among participants, which is expected to be sustainable and provide long-term benefits for village communities.
Organoleptic Test of Fruit Leather Made from Dragon Fruit Peel Deswinta, Tonny; Dalem, A.A. GD. Putra K.P.; Pujawan, Anak Agung Ketut Alit
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11308

Abstract

Fruit leather is a food product in the form of dried sheets of fruit pulp that tastes sweet and has a soft rubber-like texture, which is processed by rehydrating fruit puree. Because the skin of the dragon fruit is only thrown away and becomes a waste, alternative processing is needed to utilize the skin of the dragon fruit. The method used in this study is descriptive qualitative which aims to determine and describe the organoleptic quality of Fruit leather by using dragon fruit skin which is reviewed from the taste, aroma, texture and color. The results of the research Fruit leather dragon fruit skin in terms of taste obtained an index value of 86%, in terms of aroma obtained an index value of 81%, in terms of texture obtained an index value of 85%, in terms of color obtained 86%, with an average total of 84.5%.
Co-Authors Atmaja, I Made Purwa Dana Dalem, A.A. GD. Putra K.P. Dalem, Anak Agung Gd Putra K.P Deswinta, Tonny Gede Adi Sistha Winata Hardina Hendrayana , Made Hendrayana, I Made I Gusti Made Iwan Dusanta Martadjaya I Made Purwa Dana Atmaja I Made Rumadana K.P Dalem, Anak Agung Gd Putra Kartini, Luh Putu Kristiana, Nina Indra Luh Putu Kartini Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Ni Wayan Ari Pebriawati Rumadana, I Made Sudiarta, Ngakan Putu Sunada, I Nyoman Virginia Shaw Winata, Gede Adi Sistha