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All Journal Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Applied and Industrial Sciences (ESA) Enrichment: Journal of Multidisciplinary Research and Development
Winata, Gede Adi Sistha
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Social Sciences

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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 Chocolate Chips Cookies Made from Moringa Leaf Flour (Moringa Oleifera) Parwitha, I Made Indra Maka; Winata, Gede Adi Sistha
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.v3i6.11301

Abstract

Moringa (Moringa Oleifera) is one type of plant that is very rich in nutrients, especially in its leaves. Moringa leaves have not been widely utilized due to the lack of public understanding to process them and the utilization of moringa leaves as processed food products has not been optimal. In this study, moringa leaves will be utilized as flour which will be used as the basic ingredient in making chocolate chips cookies. The purpose of this study was to determine the quality of chocolate chips cookies that use moringa leaf 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 this organoleptic test, which was analyzed using a Likert scale, showed that research on chocolate chips cookies made from moringa leaf flour obtained an average score of 93% with very good interpretation criteria.
Balinese Cuisine as an instrument in Driving Gastrodiplomacy in Australia Rumadana, I Made Rumadana; Winata, Gede Adi Sistha
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 1 (2025): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i1.348

Abstract

This study investigates the potential of Balinese cuisine—specifically Ayam Betutu and Sate Lilit Ikan—as instruments for advancing Indonesia’s gastrodiplomacy efforts in Australia, particularly within the framework of the "Indonesia Spice Up the World" initiative. Recognizing Bali’s global tourism appeal and the dishes’ alignment with priority Indonesian spices, the research aims to identify how traditional foods can be culturally adapted without losing authenticity. A qualitative descriptive method was employed, involving interviews, observations, organoleptic (sensory) tests, and documentation to assess these dishes’ acceptability and market fit in Australia. The findings reveal that the modified versions of both dishes maintain their traditional texture, appearance, and aromatic identity while successfully reducing spiciness to suit Australian preferences. These culinary adjustments, when paired with beer—a common element in Australian dining culture—enhance the dishes’ acceptance as gastro-diplomatic tools. Additionally, the growing presence of Indonesian restaurants, support from diaspora communities, and government initiatives provide strong platforms for culinary diplomacy. The research implies that food modification and localized marketing strategies can significantly enhance the global impact of Indonesian cuisine, offering insights for future gastrodiplomacy policies and food export strategies.
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.
Co-Authors Anak Agung Ketut Alit Pujawan Atmaja, I Made Purwa Dana Dalem, Anak Agung Gd Putra K.P Hardina Hendrayana , Made Hendrayana, I Made K.P Dalem, Anak Agung Gd Putra Kartini, Luh Putu Kristiana, Nina Indra Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Parwitha, I Made Indra Maka Rumadana, I Made Rumadana, I Made Rumadana Sudiarta, Ngakan Putu Sunada, I Nyoman