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Dekonstruksi Hidangan Penutup Dingin Tradisional Indonesia Menjadi Fusion Dessert Ni Made Ayu Dwi Krisna Yanti; Billy Tanius; Ni Nyoman Widani; Heru Pramudia
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 5 No 2 (2022): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v5i2.115

Makanan saat ini tidak hanya menjadi kebutuhan pokok melainkan menjadi gaya hidup yang lebih modern bagi pecinta kuliner, saat ini kuliner khas Indonesia mulai tergeser keberadaannya dikarenakan adanya tren budaya baru yang datang ke Indonesia maka dari itu peneliti tertarik untuk mendekonstruksi jajanan khas dari beberapa daerah di Indonesia. Metode penelitian yang digunakan ialah metode penelitian deskriptif atau penelitian pengembangan research and development, dengan model 4D model penelitian yaitu (Define, Design, Development, dan Dissemination). Dalam penelitian ini, peneliti akan menggunakan Kuesioner sebagai instrumen penelitian untuk mencari pendapat tentang dekonstruksi jajanan dan minuman khas Indonesia menjadi hidangan penutup dingin modern. Digunakan panelis sebanyak 23 orang. Hasil dari penelitian menciptakan 10 resep makanan tradisonal penutup dingin yang didenkonstruksi yaitu Es Cendol, Es Brenebon, Es Kolak Pisang, Es Oyen, Es Doger, Es Teler, Klepon, Es Laksamana Mengamuk, Es Sarang Burung, dan Es Pisang Ijo. Semua resep telah di tes dari segi warna, rasa, aroma dan juga tekstur, dan hasilnya banyak dari panelis yang menyukai hasil dekonstruksi hidangan penutup dingin khas Indonesia menjadi hidangan penutup dingin dalam bentuk entremets. Hidangan penutup dingin yang sudah didekonstruksi memberikan tampilan yang berbeda tetapi masih mempertahankan cita rasa tradisional dan diterima dengan baik berdasarkan hasil penilaian para panelis.

ECOTOURISM DEVELOPMENT IN SUNGAI JANIAH, AGAM: THE PARADIGMS FROM THE LOCAL COMMUNITY Hendri Azwar; Pasaribu Pasaribu; Heru Pramudia
Journal of Business on Hospitality and Tourism Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Ecotourism pays attention to conserved ecosystems with the aim of improving the welfare of local communities. Ecotourism development might have a positive impact on the natural, economic, social and cultural environment. Sungai Janiah is one of the tourist destinations in Agam Regency which has its own attraction that has the potential to become ecotourism. To support this, full support from the local community as a tourism agent is needed later. The purpose of this study is to identify and analyze local community surveys about ecotourism in the Sungai Janiah. This type of research is a quantitative descriptive study with survey methods. The research sample of 77 respondents were taken by purposive sampling technique by distributing questionnaires to families who settled in the Sungai Janiah. The data analysis technique used is descriptive analysis using score classification. The results showed 86% of the public strongly agreed that the Sungai Janiah would become ecotourism. Furthermore, in terms of environmental dimension, 89.61% of the respondents stated strongly agree, the Economic dimension 98.70% of the respondents strongly agreed, the cultural dimension 96.10% of the respondents strongly agreed, and the Social dimension 72.73% the respondents strongly agreed. From the results of the community survey, it is generally apparent that the community strongly agrees that the concept of ecotourism is suitable to be developed in the Sungai Janiah.

Culinary Innovation: Crackers Innovation Using Jatiluwih Red Rice Tea Dregs Billy Tanius; Heru Pramudia; Budi Riyanto
E-Journal of Tourism Volume 10 Number 2 (September 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i2.103455

This study aimed to develop processed cracker products made from brown rice flour dregs. This research was experimental research. Based on the experimental results, brown rice tea dregs can be developed into three types of crackers that have different colors, aromas, tastes, textures & crispness, and shapes. Crackers were produced using the same method but with the addition of different ingredients; crackers A used wheat flour, crackers B used tapioca flour, and crackers C used brown rice flour. The organoleptic test involved 62 respondents who were asked to provide an assessment of the crackers produced. Based on the organoleptic test, it can be seen that in terms of texture and crunchiness, people liked crackers C the most, in terms of taste the people also liked crackers C the most, in terms of color the people liked the color of crackers B the most, in terms of smell the people liked the aroma of crackers C the most , and in terms of form, the community liked cracker B the most.

Implementation Of Hazard Analysis And Critical Control Point At The Marriott Marquis Queen's Park Hotel Kitchen, Bangkok Pramudia, Heru; Rafi Canon, Muhammad Arsyad
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i2.203

The Marriott Marquis Queen’s Park Bangkok is renowned for the high quality of its services and products, particularly its food. Guests with high expectations naturally anticipate guaranteed food quality. Therefore, the implementation of the Hazard Analysis and Critical Control Points (HACCP) system is crucial in ensuring the safety and quality of the food offered. This study aims to analyze and evaluate the implementation of the HACCP system in the kitchen of the Marriott Marquis Queen’s Park Bangkok to enhance food safety and reduce contamination risks. The research employs a qualitative descriptive method, with data collection through a checklist system designed based on the seven HACCP principles. Based on the conducted analysis, the Hazard Analysis reveals an average score of 4.5 out of 5, with 71% of respondents strongly agreeing, although 29% believe there is room for improvement. The Critical Control Points (CCP) achieved an average score of 4.6; however, 43% of respondents feel that enhancements are necessary. The Critical Limits have an average score of 4.5 and are expected to undergo periodic updates. Furthermore, the monitoring of CCP garnered an average score of 4.5, indicating the importance of consistent oversight. For Corrective Actions, the average score of 4.4 reflects that 64% of respondents strongly agree, but 36% emphasize the need for improvements in documentation. In terms of Verification Procedures, the average score is 4.4, with 50% of respondents strongly agreeing, highlighting the necessity for greater objectivity in the verification process. Lastly, in Documentation and Record Keeping, the average score of 4.5 indicates that 43% of respondents strongly agree; however, record-keeping needs to be more organized and easily accessible.

Innovation Of Adding Green Mustard To Rice Crackers Tanius, Billy; Pramudia, Heru; Surjawan, Iwan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i2.223

Crackers are a type of dry food that contains quite high starch, made from tapioca flour as a base ingredient. Different spices are added to produce different types of crackers. Crackers can also be innovated by using other ingredient substitutions that aim to add and have functional value, one of which is the addition of green mustard. This research aims to utilize green mustard into an innovative rice cracker product. This is caused by the lack of rice cracker products with vegetables as processed products. This study uses a quantitative approach. Specifically, this research was carried out using the rules of the experimental method which is laboratory research. This research uses quantitative data in the form of formula recipes and results of sensory tests and organoleptic tests. The formula or recipe comes from experimental tests carried out in the laboratory, namely the Bali International Polytechnic kitchen. Meanwhile, organoleptic test data was obtained from research respondents. Experiments in the laboratory and collecting responses from respondents are the primary data sources in this research. Apart from that, this research also uses secondary data sources in the form of literature related to the research topic. This research uses cracker processing theory and culinary product development models as a basis for carrying out research. Based on the results of experiments, rice crackers with the addition of green mustard can be developed into crackers that have a different color, aroma, taste, texture & crunch, as well as a shape from rice crackers in general. Crackers produced using the same method but with the addition of green mustard are more popular in terms of taste, texture, aroma, shape and color, better than rice crackers in general. And this research also found that crackers that have been dried for a long time must be dried again in the hot sun so that the crackers can bloom perfectly.

Development Strategy Of Spring Roll Gang Lombok Semarang Based On SWOT Analysis Widani, Ni Nyoman; Pramudia, Heru
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i2.224

Lumpia Gang Lombok Semarang is a cultural and culinary icon with over a century of history, celebrated for its traditional recipes blending Chinese and Javanese influences. This study analyzes the development strategies for Lumpia Gang Lombok using SWOT analysis to address challenges such as limited digital presence, operational inefficiencies, and competition from modern food businesses. The findings highlight the business's strengths, including its authenticity and cultural significance, while identifying opportunities for growth through digital marketing, product diversification, and collaborations with tourism stakeholders. Strategic recommendations emphasize balancing tradition with modernization to enhance market competitiveness and preserve cultural heritage. The study contributes to the discourse on culinary tourism and the sustainability of traditional food businesses in Indonesia.

Modification Of Base Genep Instant Bali Seasoning Using Fdh6 Type Dehydrator Pramudia, Heru; Tanius, Billy
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 1 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i1.195

This research concerns the findings of the formulation of the balinese seasoning base genep dry instant, related to the formulation of spices for balinese specialties which so far are in pasta packaging or are generally known as the seasoning wet base genep. Through food technology applications, this spice is dried using a dehydrator machine. This dry seasoning is expected to be easier and more efficient to use in various balinese dishes, and durable in storage. The methodology of this research is experimental, with steps to standardize the appropriate seasoning recipe, dry the seasoning with a dehydrator, and apply the dry seasoning for using in chicken betutu. Then do a preference level assessment test by expert panelists. The expert panelists used in this study were members of the Indonesian Chef Association Bali (ICA Bali). All panelists work as cooks or chefs and are native balinese who are accustomed to enjoying betutu chicken for generations. The results of the research on the level of preference for this instant seasoning are on average at a score of 4. This means that the panelists like the taste, aroma, texture, and color of using base genep seasoning. As we know in using of instant seasoning, being increasingly popular in the catering, hotel, and restaurant industries. This provides an opportunity to produce base genep instant seasoning on an industrial scale.

Innovation Of Orange Into Candy In Batu Kaang Village, Kintamani, Bali Tanius, Billy; Pramudia, Heru; Surjawan, Iwan
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i1.252

Batukaang Village in Kintamani, Bali, is renowned for its high-quality Kintamani oranges (citrus reticulata), known for their unique aroma and flavor. However, marketing efforts largely focus on fresh fruit, resulting in underutilization of surplus or downgraded oranges rejected for size, shape, or color. This surplus, especially during peak harvests, leads to price drops and reduced farmer income. This study addresses the issue by developing a value-added product, Kintamani orange jelly candy as an innovative souvenir aligned with Bali's culinary tourism. Using a qualitative descriptive method and simple experimental design, three gelling agents (seaweed agar, cornstarch, and commercial jelly powder) were tested to find the best formulation for taste and texture. Sensory evaluation by 70 untrained panelists measured preferences across seven attributes: chewy and soft texture, taste, aroma, color, shape, and aftertaste, using a five-point hedonic scale. Product C, made with commercial jelly powder, was most preferred for its soft, chewy texture and pleasant flavor and aroma, though improvements in shape and color were needed. Product A received moderate acceptance, while Product B rated lowest in all categories, indicating a need for reformulation. The findings highlight the potential of Kintamani orange jelly candy as a strategy to reduce fruit waste and enhance the economic value of local produce. It also offers a promising new culinary souvenir to promote Batukaang Village within Bali’s tourism sector. Further research is recommended to refine formulations, broaden market reach, and evaluate commercial feasibility on a larger scale.

ECOTOURISM DEVELOPMENT IN SUNGAI JANIAH, AGAM: THE PARADIGMS FROM THE LOCAL COMMUNITY Azwar, Hendri; Pasaribu, Pasaribu; Pramudia, Heru
Journal of Business on Hospitality and Tourism Vol. 5 No. 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i2.173

Ecotourism pays attention to conserved ecosystems with the aim of improving the welfare of local communities. Ecotourism development might have a positive impact on the natural, economic, social and cultural environment. Sungai Janiah is one of the tourist destinations in Agam Regency which has its own attraction that has the potential to become ecotourism. To support this, full support from the local community as a tourism agent is needed later. The purpose of this study is to identify and analyze local community surveys about ecotourism in the Sungai Janiah. This type of research is a quantitative descriptive study with survey methods. The research sample of 77 respondents were taken by purposive sampling technique by distributing questionnaires to families who settled in the Sungai Janiah. The data analysis technique used is descriptive analysis using score classification. The results showed 86% of the public strongly agreed that the Sungai Janiah would become ecotourism. Furthermore, in terms of environmental dimension, 89.61% of the respondents stated strongly agree, the Economic dimension 98.70% of the respondents strongly agreed, the cultural dimension 96.10% of the respondents strongly agreed, and the Social dimension 72.73% the respondents strongly agreed. From the results of the community survey, it is generally apparent that the community strongly agrees that the concept of ecotourism is suitable to be developed in the Sungai Janiah.

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