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Journal : Jurnal Kepariwisataan

KONSEP HOTEL BERWAWASAN LINGKUNGAN (ECO HOTEL) KASUS UDAYANA LODGE, BALI Kalpikawati, Ida Ayu; Witari, Ni Made
JURNAL KEPARIWISATAAN Vol 6 No 2 (2007): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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Abstract

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PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM ., Sunar; Kalpikawati, Ida Ayu; Nasution, M. Nur A.; Rumadana, I Made
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow. In this experiment, sous vide is applied to the cooking method of beef and chicken steak. The analysis technic used is descriptive base on organoleptic and chemical tests. It is found out that by using sous vide, beef & chicken steak become more juicy, more tender, bigger in volume, has less of baking aroma, less-fat and protein compared to {he conventional steak. By the application of Sous-vide method in the preparation, it is possible to make mass product convenient food for franchise restaurant and catering.
KONSEP HOTEL BERWAWASAN LINGKUNGAN (ECO HOTEL) KASUS UDAYANA LODGE, BALI Ida Ayu Kalpikawati; Ni Made Witari
JURNAL KEPARIWISATAAN Vol 6 No 2 (2007): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v6i2.67

Abstract

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PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM Sunar .; Ida Ayu Kalpikawati; M. Nur A. Nasution; I Made Rumadana
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v9i2.290

Abstract

The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow. In this experiment, sous vide is applied to the cooking method of beef and chicken steak. The analysis technic used is descriptive base on organoleptic and chemical tests. It is found out that by using sous vide, beef & chicken steak become more juicy, more tender, bigger in volume, has less of baking aroma, less-fat and protein compared to {he conventional steak. By the application of Sous-vide method in the preparation, it is possible to make mass product convenient food for franchise restaurant and catering.
KARAKTERISTIK WISATAWAN YANG MENGINAP DI HOMESTAY DAN PERSEPSI WISATAWAN MENGENAI UBUD SEBAGAI DESTINASI WISATA Chintia Pinaria; Ida Ayu Kalpikawati; I Gusti Agung Febrianto
JURNAL KEPARIWISATAAN Vol 20 No 2 (2021): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v20i2.456

Abstract

Ubud is one of the world's tourist destinations in Gianyar Regency, Bali. Ubud has a wellpreserved artistic and cultural attraction. The number of tourist visits to Ubud continues to increase every year and is directly proportional to the increase in the number of homestay accommodations. In addition to the growing number of tourists and homestays, another interesting thing to observe about Ubud as a tourist destination is news about traffic jams and damaged infrastructure. This study aims to determine the characteristics of tourists staying at homestays in Ubud and tourists' perceptions of Ubud as a tourist destination. The data collection technique used is through distributing questionnaires. The research approach used in this research is descriptive quantitative. Respondents in this study were tourists who stayed at homestays as many as 319 respondents. Tourists' perceptions of Ubud as a tourist destination are rated not good and quite good. The point that gets a bad rating is that the roads in Ubud can be passed smoothly. This must immediately get special attention from the government and the community to solve the problem so that the image of Ubud as a leading tourist destination in Bali can be maintained properly.