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All Journal Journal of Education, Social & Communication Studies Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan
Acharya, Chet Narayan
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Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Transformation of street-style fried rice into star-hotel cuisine: Innovations in processing, safety, sensory quality, and culinary tourism positioning Saputra, I Wayan Andika; Yudistira, Cokorda Gede Putra; Kasiani, Kasiani; Wajdi, Majid; Mazher, Muhammad Ahmad; Ibrahim, Auwal Ahmed; Acharya, Chet Narayan
Kajian Pendidikan, Seni, Budaya, Sosial dan Lingkungan Vol. 3 No. 1 (2026): March 2026
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/kpsbsl.v3i1.71

Abstract

This study explores how humble street-style fried rice can be transformed into a premium star-hotel dish by integrating advances in food processing, quality control, and culinary tourism strategy. The aims are to enhance safety and shelf-life, standardize sensory quality, and reposition fried rice as a signature upscale offering. Methodologically, the paper synthesizes recent developments in prepared fried rice technologies, including novel thermal and non-thermal processing, freezing, and quality-monitoring tools, alongside case-based insights from tourism-driven dish upgrading and local rice innovations as culinary icons. Analysis focuses on microbial safety, starch retrogradation, texture, colour, and flavour stabilization, as well as menu standardization, presentation, and branding for tourist and hotel markets. The study concludes that combining advanced processing (e.g., physical field and static magnetic field freezing) with standardized recipes and tourism-oriented branding can elevate fried rice from roadside fare to a consistent, marketable star-hotel dish.
Echoes of devotion: Okokan in Tabanan as ritual sound, social cohesion, and Balinese spiritual life Sadiyani, Ni Wayan; Sutiarso, M. Agus; Sinaga, Firman; Hakim, Jumhur; Khan, Asma; Acharya, Chet Narayan; Agarwal, Dr. Nirdosh Kumar; Haque, Md. Alaul; Ajayi, Tijjani Ahmed
Journal of Education, Social & Communication Studies Vol. 3 No. 2 (2026): May 2026
Publisher : PT. MAWAMEDIA JAYAMUSTA BUANASIHA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71028/jescs.v3i2.50

Abstract

The Tektekan Okokan tradition of Kediri, Tabanan, is a surviving Balinese ritual using sonic instruments—Okokan, Kulkul, and Tengteng—to repel disease outbreaks (grubug) and neutralize negative forces in the village. Historically performed for days or even months following spiritual messages (pawisik) and signs of occult disturbance, today it is mainly held on Pengerupukan, the eve of Nyepi, as a replacement for ogoh-ogoh processions while circling the village. This practice inspires the creation of a contemporary fashion collection. Data on the tradition were obtained through literature study, observation, and documentation. The design process follows the eight‑stage Frangipani method (design brief; research and sourcing; design development; final collection; prototype, sampling, and construction; promotion, branding, and sales; production; and business). The resulting works comprise three categories—ready to wear, ready to wear deluxe, and haute couture—visualizing Tektekan Okokan through selected keywords and plague‑like, enveloping motif details that symbolically depict the village under attack and ritually protected.
Co-Authors Agarwal, Dr. Nirdosh Kumar Ajayi, Tijjani Ahmed Firman Sinaga Hakim, Jumhur Haque, Md. Alaul Ibrahim, Auwal Ahmed Kasiani, Kasiani Khan, Asma Majid Wajdi Mazher, Muhammad Ahmad Moh Agus Sutiarso Ni Wayan Sadiyani Putra Yudistira, Cokorda Gede Saputra, I Wayan Andika