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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

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.

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

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 Quality of Dried Candied Siwalan Fruit (Borassus Flabellifer L.) Yasa, I Made Murna; Kristiana, Nina Indra
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.v3i6.11299

This study includes innovation of new processed products and utilization of siwalan fruit processed into dry sweets because it has a fairly long shelf life. This study aims to determine the quality of dry sweets made from siwalan fruit preserved by sugaring and drying. The data collection methods used are experimental test methods, organoleptic tests, panelists, documentation, questionnaires, and Likert scales. This study was assessed by organoleptic tests tested on panelists to determine the quality of dry sweets made from siwalan fruit seen from the taste aspect getting an index value of 95%, from the color aspect getting an index value of 87%, from the aroma aspect getting an index value of 88%, and from the texture aspect getting an index value of 90%, thus getting a total average result of 90% with very good interpretation criteria.

Persepsi Wisatawan Nusantara Terhadap Makanan Tradisional Dalam Perkembangan Wisata Kuliner di Kota Blitar, Jawa Timur Kristiana, Nina Indra; Putra, I Nyoman Darma; Kumbara, A.A. Ngurah Anom
Journal of Hotel Management Vol. 1 No. 1 (2023): Journal of Hotel Management
Publisher : Program Studi Administrasi Perhotelan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jhm.v1i1.1059

This research aimed to investigate the importance of traditional culinary in supporting the growth of culinary tourism in Blitar City, East Java. The study focused on the perception of local tourists toward traditional food and the role of the government and traditional food in tourism development. Data was collected using interviews, questionnaires, observations, and documentation. The data analysis was conducted using both descriptive qualitative and statistic descriptive methods. The findings revealed that the perception of local tourists toward traditional food and beverages in Blitar City was "very good", with the service, cleanliness, food's price, and atmosphere categorized as good. The government of Blitar City played a vital role in supporting the development of traditional culinary, including supervising, evaluating, promoting, holding cooperation with stakeholders, developing infrastructure, training local tourism guides, and holding tourism workshops and seminars. This research suggests that traditional culinary is a crucial aspect in the growth of culinary tourism in Blitar City, and the government's support is crucial to promote and develop it further.

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

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.

Pemberdayaan Perempuan Untuk Meningkatkan Kualitas SDM Hospitaliti untuk Pariwisata Berkelanjutan : Studi Kasus Kota Tomohon, Sulawesi Utara Rumadana, I Made; Kalpikawati, Ida Ayu; Kartini, Luh Putu; Winata, Adi Sistha; Kristiana, Nina Indra; Pitanatri, Putu Diah Sastri; Priliani, Ni Luh Dita
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 2 (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.v4i2.1621

This study examines the impact of intensive training on women's empowerment in Tomohon City, North Sulawesi, to support sustainable tourism by enhancing the quality of human resources in the hospitality sector. A total of 108 participants attended training sessions on entrepreneurship, accommodation management, and food presentation techniques. Data were collected using questionnaires and semi-structured interviews and analyzed through a mixed-method approach using SPSS version 25. The findings revealed significant improvements in technical skills (average score: 3.94, 98.61%), digital technology usage (average score: 3.94, 98.38%), business income (average score: 3.90, 97.45%), economic independence (average score: 3.92, 97.92%), and overall satisfaction with the training (average score: 3.95, 98.84%). Participants also reported increased confidence in managing their businesses and mastery of new techniques directly applied to their ventures. This research contributes significantly to the literature on women's empowerment through hospitality-based training to support sustainable tourism.

Organoleptic Quality of Black Bugis Cake Made from Gude Bean Flour as a Substitute for Black Glutinous Rice Flour Prasanti, Kadek Dita; Kristiana, Nina Indra; Atmaja, I Made Purwa Dana; Hendrayana, Made
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.v3i5.11336

In this study, pigeon peas will be used as flour and will be used as a basic ingredient in making Bugis cakes. The purpose of this study was to determine the quality of Bugis cakes that use pigeon pea flour as the basic ingredient, using the organoleptic test research method. The methods used to support data collection are experiments, documentation, organoleptic tests, panelists, questionnaires and Likert scales. The data analysis technique used is descriptive qualitative. The research data in the organoleptic test analyzed using the Likert scale showed that sample A got an average score of 65% with good interpretation criteria, sample B got an average score of 81% with very good interpretation criteria and sample C got an average score of 89% with very good interpretation criteria.

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