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All Journal JURNAL KEPARIWISATAAN Journal Of Management Science (JMAS) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Kepariwisataan Indonesia: Jurnal Penelitian dan Pengembangan Kepariwisataan Indonesia Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Hospitality Accommodation Management Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Multidisiplin West Science Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) Multidisciplinary Journal of Education, Economic and Culture Journal of Hotel Management
Kalpikawati, Ida Ayu
Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Journal : Jurnal Gastronomi Indonesia

 1 
UJI KANDUNGAN BETACAROTEN, VITAMIN C, KALSIUM DAN FOSFOR PADA WORTEL YANG DIMASAK DENGAN SLOW COOKING DALAM YANG BERBEDA Eldwen Jaury; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 4 No 1 (2016): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v4i1.165

Abstract

Slow Cooker/Crock-pot ini adalah alat yang digunakan untuk memasak makanan dengan suhu rendah dalam waktu yang relatif lama. Panas dapat merusak vitamin dan mineral yang terdapat pada bahan makanan, terutama sayuran. Penggunaan Slow Cooker dimungkinkan dapat meminimalisir kerusakan pada vitamin dan mineral yang terdapat dalam bahan makanan karena suhu yang digunakan dalam proses memasak lebih dapat diatur dengan bantuan komputerisasi dari Slow Cooker. Penggunaan metode memasak Slow Cooking juga tidak hanya menambah rasa, tetapi juga dapat mengempukan potongan sayuran yang keras, karena dengan proses memasak yang lama dengan suhu rendah dapat melembutkan serat pada sayur tanpa kehilangan banyak dari kandungan vitamin dan mineral dari bahan makanan itu sendiri. Dalam eksperimen ini dilakukan memasak wortel dengan suhu 70°C selama 10 menit, 15 menit dan 20 menit, hasil uji laboratorium menunjukan semakin lama dimasak kandungan beta carotene, vitamin C, Kalsium dan fosfor semakin banyak yang keluar.
KANDUNGAN BETA-KAROTEN DAN LEMAK KASAR YANG DIHASILKAN JUICE WORTEL, CLARIFIED BUTTER , DAN INFUSED BUTTER JUICE WORTEL Ida Ayu Kalpikawati; Johanes Wibisono
JURNAL GASTRONOMI INDONESIA Vol 3 No 1 (2015): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v3i1.175

Abstract

Infused butter merupakan salah satu alternative pemanfaatan wortel hasil pencampuran dari clarified butter dengan buah-buahan, sayuran,dan sari hewani. Wortel sendiri memiliki kandungan beta-karoten yang cukup tinggi, dengan ditambahkanya juice wortel dalam pembuatan infused butter ini diharapkan dapat menghasilkan infused butter yang lebih banyak mengandung nilai gizi untuk dikonsumsi. Tujuan penelitian ini adalah untuk mengetahui kandungan beta-karoten dan lemak kasar yang terkandung pada juice wortel, clarified butter serta yang dihasilkan infused butter yang pembuatannya menggabungkan clarified butter dengan juice wortel. Hasil dari penelitian ini menunjukan beta-karoten yang dimiliki juice wortel 639,78}lg/100g, clarified butter 167,65{ig/100g, dan infused butter juice wortel 1621,33 pg/100g, sedangkan kadar lemak kasar yang dimiliki juice wortel 1,21% bk, clarified butter 93,14%bk, dan infused butter juice wortel 85,12%bk. Infused butter juice wortel memiliki kandungan beta-karoten lebih tinggi dibandingkan juice wortel dan clarified butter, selain itu kadar lemak kasar tertinggi dimiliki oleh clarified butter
PERBANDINGAN KADAR SERAT PADA NASI YANG DALAM PENANAKANNYA DITAMBAHKAN AGAR-AGAR DENGAN RUMPUT LAUT Ngakan Putu Sudiarta; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 3 No 1 (2015): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v3i1.176

Abstract

Nutrisi merupakan hal penting dalam makanan, termasuk nasi yang merupakan makanan pokok bangsa Indonesia. Namun kandungan serat pada nasi tidaklah cukup untuk memenuhi kebutuhan serat bagi manusia. Oleh karenanya dalam penenlitian yang menggunakan pendekatan kualitatif ini dilakukan uji coba mencampurkan agar-agar dan rumput laut dalam penanakan nasi, dengan tujuan untuk mendapatkan nasi yang mengandung serat dan sehat untuk dikonsumsi. Hasilnya sangat positive nasi yang pananakannya ditambahkan agar-agar dan rumput laut mengandung serat lebih banyak dibanding nasi putih biasa.
TINGKAT CEMARAN BAKTERI ESCHERICIACOLI PADA LAWAR DI WARUNG MAKAN DI KAWASAN PARIWISATA Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 1 No 1 (2012): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v1i1.190

Abstract

Eschericia coli merupakan salah satu bakteri indikator pencemar makanan yang banyak dijumpai pada makanan tradisional Bali. Lawar merupakan salah satu makanan tradisional khas Bali yang menggunakan daging dan kadang-kadang darah sehingga sangat peka terhadap kerusakan oleh bakteri. Hal itu tentu berbahaya bagi kesehatan karena pengolahannya cenderung kurang memperhatikan higiene dan sanitasi. Saat ini lawar semakin digemari baik oleh wisatawan domestik maupun mancanegara. Berdasarkan hasil penelitian didapatkan, semua sampel lawar merah dan beberapa sampel lawar putih yang diambil di warung makan yang menyediakan lawar di tiga kawasan pariwisata yaitu Sama; Kuta dan Nusa Dua positif tercemar bakteri Eschericia coli. Sampel lawar pulih yang diambil di kawasan pariwisata Kuta dan Nusa Dua (ND1) negatif mengandung Eschericia coli. Higiene dan sanitasi yang masih kurang perlu terus ditingkatkan terutama di warung-warung makan yang menyediakan makanan tradisional Bali seperti lawar khususnya dikawasan pariwisata.
Pengaruh Kualitas Produk dan Promosi Penjualan terhadap Keputusan Pembelian di Starbucks Kuta Bali Veren; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (2020): 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.v8i2.551

Abstract

This research aims to investigate (1) the influence of product quality to the purchase decision, the influence of sales promotion to the purchase and the influence of product quality and sales promotion to the purchase decision at Starbucks Kuta, Bali. The sampling technique used in this research is purposive sampling with the total samples of 86 respondents. Data were collected using questionnaire and documentations and was tested their validity and reliability. The data analysis techniques consist of classic assumption test (normality test, multicollinearity test and heteroscedasticity test), multiple linier regression analysis, t test, F test, determination coefficient test and effective contribution by using SPSS for Mac version 23.0 program. The research results showed that product quality and sales promotion simultaneously had positive and significant influence to the purchase decision. Both variables had an influence of 56,6% on purchase decision at Starbucks Kuta Bali.
Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1361

Abstract

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.
Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1361

Abstract

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.
P Pengaruh Pengetahuan Keamanan Pangan Terhadap Penanganan Higiene Sanitasi di Grand Hyatt Bali: Pengaruh Pengetahuan Keamanan Pangan Terhadap Penanganan Higiene Sanitasi di Grand Hyatt Bali Fajri, Natasya Nuraini; Sabudi , I Nyoman Sukana; Kalpikawati, Ida Ayu
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): 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.v12i2.1506

Abstract

The study aimed to determine the influence of food safety knowledge on handling food hygiene and sanitation at the Grand Hyatt Bali Hotel. The sample comprised 80 respondents, namely food and beverage product employees, food and beverage service, and stewards, using the purposive sampling method of distributing questionnaires. The data analysis technique uses Simple Linear Regression, Coefficient of Determination, and t-test using SPSS version 25 for Windows. The results of data analysis show that food safety knowledge partially has a positive and significant effect on handling food sanitation hygiene, where the t value is 10,948> 1,991, and the sig value is 0.000 <0.050. The magnitude of the influence of food safety knowledge on the handling of food sanitation hygiene is 60,6%. The conclusion is that food safety knowledge has a positive and significant impact on handling food sanitation. The advice given is that Grand Hyatt Bali is expected to increase the intensity of providing information about the risk of contamination, checking uniform dress, checking the quality of food processing tools and equipment, and appealing to employees who are handling food when they are suffering from diseases that can affect food safety.
Co-Authors ., Sunar ., Sunar Adi Wiguna, Anak Agung Made Restu Adinda, Clearesta Agripina, Kadek Samanta Andinata, Kadek Rian Andy Nudyanto Artajaya, Made Cantika, Ni Putu Ayu Chandra Chandra, Agnes Dewi, A.A. Ayu Indah Kusuma Dianasari, Dewa Ayu Made Lily Eldwen Jaury Fajri, Natasya Nuraini Febrianto, I Gusti Agung I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Made Rumadana I Nyoman Sudiksa I Putu Esa Widahartana Jata, I Ketut Jata, I Wayan Johanes Wibisono Juli Rastitiati, Ni Kade Kartini, Luh Putu Kristiana, Nina Indra Loananta, Cahyo Purnomo M. Nur A. Nasution Mas Wiartha, Nyoman Gede Maureen Audria Nasution, M. Nur A. Nasution, M. Nur A. Ni Kadek Vira Kumara Dewi Ni Made Suastini, Ni Made Ni Made Witari Ni Putu Intan Sari Ni Wayan Ayu Indah Megayanti Ni Wayan Chintia Pinaria Oola, Sarako Ritnama pinaria, ni wayan chintia Pratiwi, Kadek Andita Dwi Priliani, Ni Luh Dita Putu Gede Eka Darmaputra Rastitiati, Ni Kade Juli Rumadana, I Made Rumadana, I Made Sabudi , I Nyoman Sukana Sabudi, I Nyoman Sukana Sanjaya, Farisa Nurfitri Santi Diwyarthi, Ni Desak Made Sastri Pitanatri, Putu Diah Sri Sadjuni, Ni Luh Gede Sudiarta, Ngakan Putu Sudiksa, I Nyoman Sulistyawati, Ni Luh Ketut Sri Sunar . Thesa, Nila Lee Veren Wiartha, Nyoman Gede Mas Wiguna, Anak Agung Made Restu Adi Wijaya, Made Aditya Sastra Ananta Winata, Adi Sistha Witari, Ni Made Witari, Ni Made