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All Journal Jurnal Kepariwisataan The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI
I Made Hendrayana
Politeknik Pariwisata Bali
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STRATEGI PENGEMBANGAN PENGOLAHAN KOPI ARABIKA SEBAGAI DAYA TARIK WISATA GASTRONOMI DI DESA CATUR, KINTAMANI, BALI I Made Hendrayana
JURNAL KEPARIWISATAAN Vol 21 No 1 (2022): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v21i1.736

Abstract

Catur Village is a center for Kintamani Arabica Coffee production, the distribution of the coffee products has been carried out throughout Bali to foreign countries such as Japan, Europe, America, and Australia with the brand "Kopi Catur Arabika Kintamani". As a tourist village, Catur needs to have a strong tourist attraction to attract tourist visits. The study of the development of the Kintamani Arabica Catur Coffee processing attraction as a gastronomic tourist attraction is the right step to create a strong story or story in the minds of tourists. The purpose of this study was to determine the development strategy of coffee processing as a gastronomic tourist attraction. The research method used is qualitative using SWOT analysis. The results show that there are 13 strategy formulations that can be used in the development of coffee processing as a gastronomic tourist attraction, of these 13 strategies there are 11 strategies that have been realized, but the realization must be further optimized.
Pelatihan Pengolahan Makanan Pagi (Breakfast) Bagi Pelaku Wisata di Nusa Lembongan, Bali Ni Putu Eka Trisdayanti; I Gusti Made Iwan Dusanta Martadjaya; I Made Hendrayana
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 2 No. 1 (2022): Jurnal Pengabddian 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.v2i1.694

Abstract

The opening of Bali for foreign tourists certainly requires great preparation, due to the large number of tourism accommodations that have been closed for a long time and also the preparation of human resources considering that it has been almost 2 years not serving tourists due to the Covid-19 Pandemic. Based on this, a short training program in the form of breakfast processing training activities for tourism actors in Nusa Lembongan was carried out. This activity aims to remind and improve the skills of tourism actors, especially in the culinary field. The method used in this training session is the presentation of theories on the application of hygiene and sanitation in food processing, restaurant/restaurant CHSE, menu knowledge, cooking demonstrations, and hands-on practice from the participants. The results of the evaluation showed that the participants were enthusiastic about participating in the training and were able to practice food processing methods
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
PELATIHAN PENGOLAHAN BAHAN PANGAN LOKAL IKAN TONGKOL MENJADI ABON DI NUSA LEMBONGAN-BALI Ni Putu Eka Trisdayanti; AA. Gd. Putra K.P. Dalem; Made Hendrayana
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 3 No. 1 (2023): 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.v3i1.1039

Abstract

This community service aims to provide training in processing local tuna to be shredded in Nusa Lembongan. Based on the analysis of the situation and needs, it is known that many local tuna foodstuffs have not been used optimally. Tuna that is not sold out, rotten and thrown away. Based on this, it is important to carry out a training program regarding the processing of tuna into floss. Apart from being for the community, shredded tuna is later expected to become a culinary tourism product. The methods used in this training session were theoretical lectures on tuna and its potential, cooking demonstrations, and hands-on practice for the participants. The evaluation results showed that the participants were enthusiastic about participating in the training and were able to practice the shredded tuna processing method.
Co-Authors AA. Gd. Putra K.P. Dalem I Made Purwa Dana Atmaja Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti