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All Journal Jurnal Gastronomi Indonesia Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Jurnal Kajian Pariwisata dan Perhotelan
Sabrina, Arzendy Berlian
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Economics, Econometrics & Finance Education Environmental Science Library & Information Science Social Sciences Other

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Gastronomi Jajanan Legendaris Sebagai Penguat Citra Destinasi Wisata Kuliner di Kota Malang Sabrina, Arzendy Berlian; Krisnanda, Rulli; Saputri, Anggi Martiningtyas Januwati
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 3 No. 1 (2025): Mei-Agustus 2025
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62379/jkph.v3i1.3174

Abstract

This research explores the role of legendary street food in strengthening the culinary destination image of Malang City. As both an educational and tourism city, Malang has a rich culinary culture shaped by students and visitors. Using a qualitative descriptive approach, data were collected through in-depth interviews, direct observation, and documentation with the owners of legendary food establishments. The findings reveal that traditional culinary businesses such as Toko Oen, Putu Lanang, Ronde Titoni, and others not only offer authentic flavors but also carry strong cultural and historical values. These culinary icons contribute to building the gastronomic identity and emotional attachment of visitors, shaping a memorable experience that enhances destination loyalty. The study concludes that mapping and promoting legendary culinary heritage is essential in supporting sustainable gastronomic tourism and effective city branding in Malang.
Diversifikasi Olahan Rebung menjadi Abon Aneka Rasa sebagai Strategi Peningkatan Keterampilan Masyarakat Badriyah, Lulu'ul; Daroin, Ana Dhaoud; Sabrina, Arzendy Berlian
Amal Ilmiah: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 3 (2025)
Publisher : FKIP Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36709/amalilmiah.v6i3.573

Abstract

Dilem Wilis mempunyai potensi alam berupa pohon bambu yang melimpah. Rebung bambu kaya akan serat pangan dan juga mengandung protein dan mineral. Rebung juga termasuk sayuran yang rendah lemak sehingga baik untuk dikonsumsi dan bermanfaat bagi kesehatan. Namun, potensi ini belum dimanfaatkan secara maksimal oleh masyarakat. Pelatihan pengolahan abon rebung bambu dilakukan sebagai upaya pemberdayaan masyarakat melalui pemanfaatan bahan pangan lokal supaya bernilai ekonomi tinggi. Kegiatan ini bertujuan untuk meningkatkan keterampilan dan pengetahuan mitra dalam pengolahan abon rebung aneka rasa. Metode pelatihan dilaksanakan dalam dua tahapan utama yaitu 1) pelatihan teknis pembuatan abon rebung aneka rasa dan 2) demonstrasi pengemasan dan strategi pemasaran. Pelatihan teknis pembuatan abon memberikan informasi bagaimana cara memilih, mengolah, dan menghasilkan abon rebung bambu dengan cita rasa berkualitas dan inovasi varian rasa sesuai tren pasar. Selanjutnya dilakukan demonstrasi pengemasan dan strategi pemasaran, baik tradisional maupun digital. Evaluasi dilakukan menggunakan nilai pretest dan posttest. Hasil pelatihan menunjukkan adanya peningkatan pengetahuan, dengan rata-rata nilai pretest 56,67 meningkat menjadi 69,33. Kesimpulannya, kegiatan ini efektif dalam meningkatkan pengetahuan mitra dam dapat menjadi langkah awal pembentukan usaha kecil menengah berbasis pangan lokal.
The Effect of Kepok Banana Peel Flour Substitution on the Hedonic Test of Malang's Signature Souvenir Product "Banana Strudel" Krisnanda, Rulli; Sabrina, Arzendy Berlian; Indriani, Dewi; Anam, Mochammad Musafaul
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.1737

Abstract

Abstract This study explores the utilization of kepok banana peel waste as a flour substitute in the production of Banana Strudel, a signature souvenir from Malang City. Kepok banana peels, typically discarded as waste, were processed into flour to enhance their utility and extend their shelf life. The study employed a descriptive experimental approach with four formulations of banana peel flour (15 g, 20 g, 25 g, and 30 g). A hedonic test was conducted to evaluate the taste, color, and texture of the puff pastry resulting from the substitution. The results showed that the 25 g formulation of banana peel flour achieved the highest scores for taste (3.70), color (3.56), and texture (3.43) on the consumer preference scale. However, the impact of flour gram formulation on texture was not significant. This substitution imparted unique taste and color attributes that could enhance the product’s appeal. The study contributes to the development of innovative products based on local wisdom and environmental sustainability. Further recommendations include market analysis and scaling up production for commercialization
Co-Authors Ana Dhaoud Daroin Anam, Mochammad Musafaul Badriyah, Lulu'ul Dewi Indriani Krisnanda, Rulli Saputri, Anggi Martiningtyas Januwati