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Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga
Published by Universitas Pendidikan Ganesha
ISSN : 25991434     EISSN : 25991442     DOI : 10.23887
Core Subject : Education,
Education
urnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga is a scientific journal published by the Universitas Pendidikan Ganesha and professionally managed by the Program Studi Pendidikan Kesejahteraan Keluarga, Jurusan Teknologi Industri, Fakultas Teknik dan Kejuruan. This journal aims to accommodate articles of research results and the results of community service in the fields of Cullinary, Fashion, Hospitality, and Beauty/Cosmetology. In the end, this Journal is expected to provide a description of the development of science and technology in the field of family welfare education for the academic community. This journal is published 3 times a year (March, July, and November). The Focus Jurnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga is to provide articles of research results in the field of family welfare education The Scope Jurnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga encompasses but not limited to the following: Cullinary Art, Fashion, Hospitality, and Beauty/Cosmetology.
Arjuna Subject : Umum - Umum
Articles 16 Documents
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Search results for , issue "Vol 7, No 1 (2017):" : 16 Documents clear
Kajian Makanan Khas Lombok pada Tradisi Begawe Merariq di Desa Kuta Kecamatan Pujut Kabupaten Lombok Tengah ., Suprapto; ., Cokorda Istri Raka Marsiti,S.Pd., M.Pd; ., Luh Masdarini, S.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 7, No 1 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v7i1.9911

Abstract

Penelitian ini bertujuan untuk mendeskripsikan (1) jenis-jenis makanan, (2) proses pengolahan makanan, dan (3) teknik penyajian makanan khas Lombok yang diolah pada saat Begawe Merariq. Penelitian ini merupakan penelitian deskriptif kualitatif yang mengambil lokasi di Desa Kuta, Kecamatan Pujut, Kabupaten Lombok Tengah. Sumber informan dalam penelitian ini adalah kepala desa, tetua desa, epen gawe, dan agan. Metode yang digunakan untuk mengumpulkan data adalah metode observasi dan wawancara. Lembar observasi dan panduan wawancara digunakan sebagai instrumen penelitian, sedangkan analisis data dilakukan secara deksriptif kualitatif. Hasil penelitian ini menunjukkan bahwa (1) jenis-jenis makanan khas Lombok yang diolah pada saat Begawe Merariq adalah mi atau nasi putih. Lauk-pauk berupa jangan atau daging. Sayuran berupa ares, nangke, cengeh. Jajanan berupa ore, renggi, peyeq, banget, cerorot, abuk, dan opak-opak, (2) proses pengolahan makanan khas Lombok pada saat Begawe Merariq menggunakan teknik direbus, dikukus, dan digoreng, (3) teknik penyajian makanan khas Lombok pada saat Begawe Merariq menggunakan piring, lomor, dan sador. Makanan pokok, lauk-pauk, dan sayuran disajikan dengan menggunakan piring, kemudian disusun dalam satu sador atau nampan. Teknik penyajian makanan sampingan berupa jajanan disusun dalam jembaq atau baskom yang dibawa oleh undangan yang datang betangko. Sementara teknik penyajian makanan sampingan berupa minuman teh dan kupi disajikan dalam lomor atau gelas kecil.Kata Kunci : kajian makanan, makanan khas Lombok, begawe merariq This study aimed to describe (1) the types of foods, (2) the food processing, and (3) techniques of food preparation Lombok typically processed at the time Begawe Merariq. This research is a qualitative descriptive study that took place in the village of Kuta, District Pujut, Central Lombok. Source informants in this study is the village head, village elders, Epen gawe, and agan. The method used to collect data is the method of observation and interviews. Sheets observation and interview guides used as a research instrument, while the descriptive data analysis is done qualitatively. The results of this study indicate that (1) the types of food Lombok typically processed at the time Begawe Merariq is noodles or white rice. Side dishes such as do or meat. Vegetables such as ares, nangke, cengeh. Snacks such as ore, renggi, peyeq, really, cerorot, Abuk, and opaque opaque, (2) processing of food Lombok when Begawe Merariq using techniques boiled, steamed and fried, (3) the techniques of food preparation Lombok at the time Begawe Merariq using plates, lomor, and Sador. Staple foods, side dishes, and vegetables served using a plate, then arranged in one Sador or trays. Presentation techniques such as side dishes or snacks prepared in jembaq basin carried by the invitation that came betangko. While the techniques of food preparation in the form of tea drinks and side kupi lomor or served in small glasses.keyword : study food, Lombok typical food, begawe merariq
IDENTIFIKASI HIDANGAN UNTUK SPA (SOLUS PER AQUA) DI KAWASAN PARIWISATA LOVINA ., Ni Kadek Sri Wahyuni; ., Dra. Damiati, M.Kes; ., Luh Masdarini, S.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 7, No 1 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v7i1.9908

Abstract

Penelitian ini bertujuan untuk identifikasi hidangan untuk SPA (Solus Per Aqua) di kawasan pariwisata Lovina meliputi jenis hidangan untuk SPA (Solus Per Aqua) mulai dari appetizer, main course dan dessert. Penelitian ini dilakukan di Kawasan Pariwisata Lovina dengan mengambil 4 (empat) hotel sebagai tempat penelitian yaitu Sunari Villa’s And SPA Resort, Puri Saron, Bayualit Spa’n Resort dan Sundara Chocolate SPA dengan sumber informan Cheff hotel kawasan pariwisata Lovina. Teknik pengumpulan data dengan metode observasi (observation) dan metode wawancara, sedangkan instrumen penelitian yang digunakan yaitu lembar observasi dan panduan wawancara. Analisis data menggunakan teknik deskriptif kualitatif. Hasil penelitian menunjukkan bahwa hidangan untuk SPA (Solus Per Aqua)di Kawasan Pariwisata Lovina (1) Sunari Villa’s And SPA Resort, hidangan appetizer meliputi tuna fish salad (cold appetizer), cream potato leek soup (hot appetizer), hidangan main course meliputi club house sandwich, BLT sandwich, beef burger dan hidangan dessert meliputi sunari mixed juice (cold dessert) dan indonesia tea (hot dessert). (2) Bayualit Spa’n Resort hidangan appetizer meliputi mix salad (cold appetizer), tomato saup with toas (hot appetizer) hidangan main course meliputi chicken sandwich, club sandwich dan hidangan dessert meliputi mix juice (cold dessert), ginger tea (hot dessert). (3) puri saron, hidangan appetizer meliputi caesar salad (cold appetizer), cream of tomato soup (hot appetizer) hidangan main course meliputi club sandwih, dan hidangan dessert meliputi banana juice (cold dessert) ginger tea (hot dessert). (4) Sundara Chocolate SPA, hidangan appetizer meliputi potato salad (cold appetizer), cream chicken soup (hot appetizer) hidangan main course meliputi club sandwich, smoke beef sandwich, chicken barito dan hidangan dessert meliputi ice ginger chocolate (cold dessert), melamun moctail (cold dessert), original chocolate (cold dessert). Kata Kunci : Kata kunci : Identifikasi, Hidangan untuk SPA (Solus Per Aqua). This study aims to Identify Dishes To SPA (Solus Per Aqua) in Lovina Tourism Region includes the type of dishes to SPA (Solus Per Aqua) from appetizer, main course and dessert. This research was conducted in Lovina Tourism Region by taking four (4) of the hotel as a place of research is Sunari Villa's And SPA Resort, Puri Saron, Bayualit Spa'n Resort and Spa Sundara Chocolate with research informants are the source of Cheff hotel Lovina Tourism Region. Data collection techniques by observation (observation) and interviews, while the research instrument used is the observation sheet and interview guides. Analysis of data using qualitative descriptive technique. The results showed that the dish for SPA (Solus Per Aqua) in Region Tourism Lovina (1) Sunari Villa's And SPA Resort, dish appetizers include tuna fish salad (cold appetizer), cream potato leek soup (hot appetizer), dish main course includes club house sandwich, BLT sandwiches, beef burgers and dessert dishes include sunari mixed juice (cold dessert) and Indonesian tea (hot dessert). (2) Bayualit Spa'n Resort dishes include mixed salad appetizer (cold appetizer), tomato saup with toas (hot appetizer) main course dishes include chicken sandwiches, club sandwiches and dessert dishes include mix juice (cold dessert), ginger tea (hot dessert). (3) puri saron, appetizer dishes include caesar salad (cold appetizer), cream of tomato soup (hot appetizer) main course dishes include sandwih club, and dessert dishes include banana juice (cold dessert) ginger tea (hot dessert). (4) Sundara Chocolate SPA, dish appetizer include potato salad (cold appetizer), cream chicken soup (hot appetizer) dish main course includes club sandwiches, smoke beef sandwiches, chicken barito and dessert dishes include ice ginger chocolate (cold dessert), daydreaming moctail (cold dessert), original chocolate (cold dessert). keyword : Keywords: Identification, Meals for SPA (Solus Per Aqua).
Pemanfaatan Tepung Sukun Dalam Pengolahan Kue Putri Salju ., Gede Addy Putra Gunawan; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Dra. Damiati, M.Kes
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 7, No 1 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v7i1.9901

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui kualitas kue putri salju yang menggunakan formulasi bahan 75% tepung sukun dan 25% tepung terigu dilihat dari aspek rasa, aroma, dan tekstur. Jenis penelitian ini adalah penelitian eksperimen, yang menggunakan metode observasi. Instrumen pengumpulan data adalah lembar uji mutu hedonik dengan 3 tingkatan (baik, cukup, dan tidak baik) yang diujikan kepada 25 panelis terlatih. Selanjutnya dianalisis dengan teknik deskriptif. Hasil penelitian menunjukkan kualitas kue putri salju dilihat dari aspek rasa terkategori baik; aroma terkategori baik; dan dari aspek tekstur terkategori baik.Kata Kunci : kue putri salju, kualitas, tepung sukun This study attempts to know the quality of the snow princess cake that uses formulation material 75% flour breadfruit and 25% wheat flour when viewed from the taste, scent, and texture. This type of research is research experiment, which uses the method of observation. An instrument data collection is sheets test the quality of hedonic with 3 levels (good, enough, and no good) is tasted to 25 trained panelists. Then analyzed by descriptive techniques. The result showed the quality of the snow princess cake categorized from the aspect of good taste; scent good categorized; and from the aspect texture good categorized.keyword : snow princess cake, the quality, flour breadfruit
Pengembangan Modul Berbasis Saintifik Untuk Mata Pelajaran Boga Dasar Di Smk Negeri 2 Singaraja Kabupaten Buleleng ., Luh Sri Darmiyani; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 7, No 1 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v7i1.9895

Abstract

Peneitian ini bertujuan untuk (1) Mengetahui kelayakan modul Boga Dasar berbasis saintifik Siswa Kelas X Kompetensi Keahlian Jasa Boga di SMK Negeri 2 Singaraja berdasarkan uji ahli isi. (2) Mengetahui efektifitas penggunaan Modul Boga Dasar Berbasis Saintifik Siswa Kelas X Kompetensi Keahlian Jasa Boga di SMK N 2 Singaraja. (3) Mengetahui respon siswa terhadap Modul Boga Dasar Berbasis Saintifik Siswa Kelas X Kompetensi Keahlian Jasa Boga di SMK N 2 Singaraja. Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian dan pengembangan research and development (R&D) dengan model pengembangan ADDIE. Subjek penelitian ini siswa kelas X Jasa Boga 1 di SMK N 2 Singaraja tahun ajaran 2016/2017. Validasi kelayakan modul berdasarkan uji ahli isi diperoleh dengan metode angket. Validasi uji efektifitas penggunaan modul diperoleh dengan metode test berupa pre test dan post test. Validasi uji respon siswa diperoleh dengan metode angket. Hasil penelitian menunjukkan bahwa: 1) Uji kelayakan isi terkategori sangat baik dan layak digunakan dalam pembelajaran. 2) Efektifitas penggunaan modul terkategori sedang. 3). Respon siswa terhadap modul terkategori baik. Kata Kunci : Boga Dasar, Modul, Pendekatan Saintifik Abstract This research was aimed (1) To know the feasibility of a scientific-based basic boga module for ten grade students boga expert competency in SMK N 2 Singaraja based on the expert test. (2) To know the effectivity of the used of scientific-based basic boga module for ten grade students boga expert competency in SMK N 2 Singaraja. (3) To know the students response toward the scientific-based basic boga module for ten grade students boga expert competency in SMK N 2 Singaraja. The research types that was being used in this study are the research and development (R&D) With ADDIE development model. The subject of this research were the ten grade students of boga course 1 in SMK Negeri 2 Singaraja in academic year 2016/2017. To know the validation of the feasibility of the module based on test content expert obtained by used questionnaries. The results showed that: 1) Test the feasibility of the content very well categorized and fit for use in lear. 2) the effective of use modules was categorized moderate. 3). Students' response to well categorized modules keyword : Basic Boga, Module, The Scientific Approach
KAJIAN POTENSI WISATA DI DESA MUNDUK KECAMATAN BANJAR KABUPATEN BULELENG ., Aditya Darmawan; ., Dra. Damiati, M.Kes; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 7, No 1 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v7i1.9910

Abstract

Penelitian kualitatif ini bertujuan untuk mengetahui potensi wisata yang ada di Desa Munduk Kecamatan Banjar Kabupaten Buleleng. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dan wawancara. Data dianalisis dengan menggunakan teknik deskriptif kualitatif dimana data yang diperoleh akan dianalisis dengan menggunakan analisis SWOT. Hasil penelitian ini menunjukkan bahwa potensi wisata di Desa Munduk adalah potensi alam, manusia dan budaya. Kajian potensi wisata berdasarkan analisis SWOT yaitu : a) Kekuatan yang cukup besar berupa potensi alam, potensi manusia dan potensi budaya yang beranekaragam. b) Kelemahan potensi wisata Desa Munduk yaitu Potensi alam : Beberapa sarana belum mendukung, karakteristik alam di Desa Munduk pada musim hujan. Potensi manusia : Sumber tenaga kerja sebagai local guide, keterampilan masyarakat seadanya. Potensi budaya : Belum optimalnya kemampuan pengelolaan atraksi seni dan budaya, belum efektifnya networking diantara para pengelola atraksi seni dan budaya daerah. c) Peluang potensi wisata Desa Munduk yaitu Potensi alam : Adanya perubahan trend pariwisata, wisatawan lebih menikmati dan menghargai panorama alam pedesaan. Potensi manusia : Meningkatkan kapasitas bagi pengelola dan pemandu wisata, meningkatnya hubungan kerjasama dengan pelaku wisata. Potensi budaya : Desa Munduk beberapa kali ditunjuk dalam Pesta Kesenian Bali, kecenderungan wisatawan Eropa terhadap pariwisata budaya. d) Ancaman yang dapat merusak potensi wisata di Desa Munduk yaitu Potensi alam : Sampah, penebangan pohon, penggunaan air. Potensi manusia : Sulitnya lapangan pekerjaan, makin berkurangnya nilai budaya gotong royong setiap individu. Potensi budaya : Masuknya budaya modern dan akulturasi budaya. Kata Kunci : Potensi alam, manusia, budaya This qualitative study aimed to determine the potential of tourism in Munduk village, Banjar sub district, Buleleng regency. Data collection methods used in this research is the method of observation and interviews. Data were analyzed using qualitative descriptive technique in which the data obtained will be analyzed using SWOT. This study has shown that the potential for tourism in the Munduk village is the potential of natural, human and cultural. Assessment of tourism potential by SWOT analysis are a) A large enough force in the form of natural potential, human potential and the potential of diverse cultures. b) Munduk village tourism potential weaknesses that Natural potential :some means not yet support, the Munduk village natural characteristics during the rainy season. Human potential : as a local guide source of labor, people skill is sufficiently. Cultural potential : optimal capability of the management of arts and cultural attractions, yet effective networking among the managers of local arts and cultural attractions. c) Munduk village tourism potential opportunities that Natural potential : any changes in tourism trends, more travelers to enjoy and appreciate the natural scenery of the countryside. Human potential : increase the capacity for managers and local guide, increased partnerships with tour players. Cultural potential : several times at shows in the party art Bali, European travelers tendency towards cultural torism. d) Munduk village tourism potential threat that Natural potential : waste, tree logging, water usage. Human potential : difficult jobs, the less value of culture and than community work each. Cultural potential : the entry of modern culture and acculturation. keyword : Natural potential, Human potential, Cultural potential
REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN MELAYA, KABUPATEN JEMBRANA, PROVINSI BALI ., Putu Dika Indrawan; ., Cokorda Istri Raka Marsiti,S.Pd., M.Pd; ., Luh Masdarini, S.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 7, No 1 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v7i1.9905

Abstract

ABSTRAK Penelitian ini bertujuan mendeskripsikan reinventarisasi makanan tradisional khas Kecamatan Melaya Kabupaten Jembrana, dilihat dari jenis hidangan, peralatan, teknik pengolahan, dan teknik penyajian. Jenis penelitian ini yaitu survei. Teknik pemilihan informan yaitu Purposive Sampling dan Accidental Sampling. Teknik pengumpulan data menggunakan metode observasi dan wawancara, instrumen penelitian menggunakan lembar observasi dan panduan wawancara. Analisis data menggunakan teknik deskriptif kualitatif. Hasil penelitian menunjukkan bahwa reinventarisasi makanan tradisional khas Kecamatan Melaya dilihat dari jenis hidangan makanan pokok, lauk pauk, sayuran, sambal, jajanan dan minuman. jenis peralatan persiapan (tiuk, golok, penyangihan, waskom, ngiu, talenan, ulekan, kikihan, solet, lesung, lu, penyeluhan, penyaringan, gentong tanah), alat pengolahan (kompor, paon, panci, sendok goreng, sendok saring, sendok jukut, dandang, kukusan, ketel, pengorengan, pemanggangan, penglaklakan), alat penyajian (sokasi, sendok nasi, kapar, lumur, piring, mangkok, jembung, sendok makan, lepekan,), teknik pengolahan meliputi teknik persiapan (ngukus, ngengseb, ngoreng, nimbus, nunu), Teknik penyajian yang digunakan dalam menyajikan makanan tradisional khas Kecamatan Melaya Kabaupaten Jembrana meliputi (piring, ingke, jembung, mangkuk, gelas). Kata Kunci : Kata kunci : Reinventarisasi, Makanan Tradisional, Desa Melaya. ABSTRAK This study aimed at describing Re-inventory oftraditional food from Malaya sub-district of Jembrana regency seen from the types of serving, equipment, technique process, and presentation technique. This type of research is a survey. The method in selecting informant is by using Purposive and Accidental Sampling. The method of data collection is by using observation and interview. The instruments in this research are observation sheet, and interview guide. Data analysis of this research is descriptive qualitative. The result of this research showed that Re-inventory of traditional food from Malaya sub-district of Jembrana regency seen from the types of main food serving, vegetables, snacks and beverage, equipments’ type such as (knife, chopper, sharpening, bowl, traditional bowl called ngiu, ulekan, kikihan, solet, lesung, lu, penyeluhan, penyaringan, gentongtanah), processing equipment (kompor, paon,panci, sendok goreng, sendok saring, sendok jukut, dandang, kukusan, ketel, pengorengan, pemanggangan, penglaklakan), serving equipment (sokasi, sendoknasi, kapar, lumur, piring, mangkok, jembung, sendokmakan, lepekan,), processing techniques include preparation techniques (ngukus, ngengseb, ngoreng, nimbus, nunu). Persentation technique is used in serving tradional food from Malaya sub-district, Jembrana regency included (piring, ingke, jembung, mangkuk, gelas). keyword : Keywords : Reinventarisasi, Traditional Food, Melaya village.

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