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All Journal PANDITA: Interdisciplinary Journal of Public Affairs Dharma: Jurnal Pengabdian Masyarakat
Ahmadi, Lukman
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Pengembangan Menu Kuliner Khas Berbahan Lele (Clarias SPP) untuk Meningkatkan Citra Desa Wisata Batu Kumbung Ruwaida Fajriasanti; Harja, Oktomi; Anggara, A. A. Putu Gede Puja; Ahmadi, Lukman; Hidayatullah, Muhammad Adieb
Dharma: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): Desember
Publisher : LPPPM STAI Darul Hikmah Bangkalan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35309/dharma.v5i1.321

Abstract

Culinary and tourism are closely related. Culinary not only fulfills tourists' fundamental needs, but it also shapes the image of a tourism destination and provides tourists with an authentic and memorable experience. We carried out this Community Service (PKM) activity at Batu Kumbung Tourism Village, Lingsar District, West Lombok, NTB, with a primary focus on developing a culinary menu using local food ingredients. The local community chose catfish—especially the dumbo variety (Clarias spp.)—the village's leading commodity, as the main theme for the culinary specialties, aiming to enhance Batu Kumbung's image and competitiveness as a tourist village. PKM activities were carried out with a participatory approach through socialization, discussion, observation, interview, training, and practice methods. The community was actively involved in every participatory stage, from information gathering to consultation to empowerment. This way, the community can develop the knowledge and skills to create a specialty menu and apply good food processing techniques. The final product produced from this community service activity is a menu named “Dulang Lele Batu Kumbung," consisting of three main dishes made from catfish, two side dishes, and one drink.
Hilirisasi Riset dan Inovasi Produk dalam Rangka Mendukung Program Makan Bergizi Gratis (MBG) di Lombok Wahim, Isdar; Ahmadi, Lukman; Herman; Jumraidin; Muhtasom, Ali; Setiadji, Amirosa Ria; Aprianto, Yusup
PANDITA: Interdisciplinary Journal of Public Affairs Vol. 9 No. 1 (2026): Januari - Juni
Publisher : Fakultas Ilmu Administrasi Universitas Krisnadwipayana Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61332/ijpa.v9i1.435

Abstract

The Free Nutritious Meal Program is a strategic government initiative aimed at improving the nutritional quality of students at the elementary, junior high, and senior high school levels while supporting the development of healthy and competitive human resources. This study aims to examine the implementation of the program in schools in Lombok, assess the suitability of menus with recommended nutritional standards, identify challenges at the school level, and formulate recommendations to enhance program quality and sustainability. A qualitative field study approach was employed using direct observation, in-depth interviews, and focus group discussions involving school representatives and meal program kitchen managers. The findings indicate that the program has generally followed balanced nutrition principles with support from nutrition experts; however, limitations remain in menu diversity, consistency of portion sizes across schools, and the utilization of local food resources, particularly fish-based protein sources. In addition, limited human resource capacity among kitchen managers affects menu innovation and food processing practices. These results suggest that strengthening the program requires improved kitchen management, greater integration of local food resources, and continuous capacity-building initiatives. The program has strong potential to serve as an effective instrument for enhancing students’ health and learning quality when supported by standardized and sustainable management systems.
Co-Authors Ali Muhtasom Anggara, A. A. Putu Gede Puja Aprianto, Yusup Harja, Oktomi Herman Hidayatullah, Muhammad Adieb Isdar Wahim Jumraidin Jumraidin Ruwaida Fajriasanti Setiadji, Amirosa Ria