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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.

Organoleptic Quality of Dodol Made from Palm Fruit (Borrasus flabellifer) I Gede Relung Swastyayana; Ni Putu Eka Trisdayanti; I Made Rumadana; Hardina
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 3 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v3i1.12174

Lontar fruit is a fruit that comes from the Lontar tree or also known as Palmyra. This study aims to determine the quality and describe the final results of processing lontar fruit as a basic ingredient in making dodol. Dodol is a traditional food that has a sweet taste and chewy texture. The data collection method used in this study was an experiment which was then continued with documentation, organoleptic tests were analyzed using a Likert scale to get the best results from dodol made from Lontar fruit. The test results from 20 fairly trained panelists who were students of the culinary arts study program at the Bali Tourism Polytechnic. The conclusion of this study is that dodol made from lontar fruit gets an average rating of 90%, namely with very good interpretation criteria.

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.

Identifikasi Bumbu Bali di Beberapa Desa di Bali Selatan Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Suprastayasa, I Gusti Ngurah Agung; Hardina
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1396

Local cuisine is an important part of a region's cultural identity and has great potential as a tourist attraction. Balinese cuisine is known for its diversity and distinctive taste, which is influenced by the use of various types of traditional spices (basa). This study aims to identify the ingredients, composition, and manufacturing process of Balinese spices used in several villages in South Bali. Through a qualitative approach with observation, interviews, and documentation in four villages, it was found that there were significant differences in the use and composition of spices between regions. Some of the dominant types of spices are basa gede, basa selem, basa bawang jahe, sambel emba, sambel nyuh, basa uyah sere, and basa suna cekuh. This diversity reflects the richness of Balinese culinary culture and shows the importance of preserving traditional techniques and knowledge in making spices. These findings are expected to provide practical contributions to the development of local cuisine and support the promotion of Balinese gastronomic tourism

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.

ANALISIS HUKUM ISLAM TERHADAP PERTIMBANGAN HAKIM DALAM PUTUSAN CERAI GUGAT KARENA NAFKAH TIDAK LAYAK Hardina; Darwis, Muhammad; Suhayib
Al-Ittihad: Jurnal Pemikiran dan Hukum Islam Vol 11 No 2 (2025): December
Publisher : Sekolah Tinggi Islam Syariah (STIS) Al-Ittihad Bima

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61817/ittihad.v11i2.275

The concept of the Islamic family does not differentiate between the rights and obligations of husbands and wives. Both spouses possess reciprocal rights and responsibilities, and each is entitled to fair treatment from the other. Consequently, when one party perceives that their rights are not being fulfilled, it may lead to a breakdown of the marital relationship and result in divorce. This study is the library-based research employing a normative legal approach.

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