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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 603 Documents
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PENERAPAN MODEL PEMBELAJARAN KOOPERATIF BERBASIS MULTIMEDIA UNTUK MENINGKATKAN HASIL BELAJAR MENGOLAH HIDANGAN SALAD PADA SISWA KELAS X BOGA 1 DI SMK NEGERI 1 SERIRIT Seni Rahayu .; Ni Desak Made Sri Adnyawati, S.Pd,M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5974

Abstract

Penelitian ini bertujuan untuk (1) mengetahui peningkatan hasi lbelajar siswa melalui penerapan model pembelajaran kooperatif berbasis multimedia mengolah hidangan salad pada siswa kelas X boga 1 di SMK Negeri 1 Seririt. (2 ) mengetahui respon siswa melalui penerapan model pembelajaran kooperatif berbasis multimedia mengolah hidangan salad pada siswa kelas X boga 1 di SMK Negeri 1 Seririt. Penelitian ini tergolong penelitian tindakan kelas. Penelitianini dilaksanakan sebanyak 2 siklus. Setiap siklus terdiri dari perencanaan, pelaksanaan, tindakan, observasi / evaluasi, dan refleksi. Subjek penelitian ini terdiri dari 34 orang. Data hasil belajar dikumpulkan dengan tes hasil belajar dan tes unjuk kerja. Analisis data diatas dilakukan secara deskriptif. Hasil penelitian menunjukan bahwa pada siklus I rata – rata skor sebesar 70,89 dengan ketuntasan klasikal yang dicapai sebesar 64,71. Pada siklus II rata – rata skor 74,38 dengan kualifikasi Memenuhi KKM, ketuntasan klasikalnya 91,12 %. Hasil tersebut menunjukkan bahwa penerapan model pembelajaran kooperatif berbasis multimedia dapat meningkatkan hasilbelajar siswa.Respon siswa terhadap penerapan pembelajaran kooperatif berbasis multimedia mengolah hidangan salad berada pada kualifikasi positif dengan skor rata-rata 65,97. Kata Kunci : HasilBelajar , Kooperatifberbasis multimedia, Respon. This study aims to (1) the determine improvement of student learning outcomes through the implementation of cooperative learning model based multimedia processing salad dish in class X boga 1 in SMK Negeri 1 Seririt. (2) To study the response of the students through the implementation of cooperative learning model based multimedia processing salad dish in class X boga 1 in SMK Negeri 1 Seririt. This study was classified as a class action research. This research was conducted by 2 cycles. Each cycle consists of planning, action, observation / evaluation, and reflection. Subjects of this study consisted of 34. Data collected by the learning outcomes and achievement test performance test. Data analysis was done descriptively above. The results showed that in the first cycle average - average score of 70.89 with classical completeness achieved at 64.71. In the second cycle the average - average score of 74.38 with qualifying Meets KKM, 91.12% classical completeness. The results showed that the application of cooperative learning model based multimedia can improve student learning outcomes. Students' response to the application of multimedia-based cooperative learning process entree salads are on the positive qualification with an average value of 65.97. keyword : Learning Outcomes, multimedia-based Cooperative Response.
UJI SELERA DODOL TERONG BELANDA (TAMARILLO) DILIHAT DARI RASA, TEKSTUR, DAN WARNA Komang Ratna Dewi .; Dra. Damiati, M.Kes .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5975

Abstract

Penelitian ini bertujuan untuk mengetahui selera masyarakat terhadap dodol terong belanda, dilihat dari aspek rasa, tekstur, dan warna. Penelitian ini adalah penelitian eksperimen dan teknik pengumpulan data yang digunakan yaitu metode observasi. Dodol terong belanda diuji selera oleh 50 orang panelis konsumen yang diambil dari masyarakat umum Desa Selat Pandan Banten yang dilihat dari aspek rasa, tekstur dan warna. Instrumen pengumpulan data yang digunakan yaitu lembar uji selera. Selanjutnya dianalisis menggunakan analisis deskriptif kuantitatif. Hasil penelitian ini menunjukkan (1) selera masyarakat terhadap dodol terong belanda ditinjau dari segi rasa dengan perolehan persentase 82% (41 orang) berada pada kategori suka dan 18% (9 orang) berada pada kategori tidak suka. Dilihat dari segi tekstur dengan perolehan persentase 78% (39 orang) berada pada kategori suka dan 22% (11 orang) berada pada kategori tidak suka, sedangkan dilihat dari segi warna 98% (49 orang) berada pada kategori suka dan 2% (1 orang) berada pada kategori tidak suka. Kata Kunci : Terong belanda, Dodol, Selera This study aims to determine the tastes of society to dodol tamarillo, seen from the aspect of flavor, texture, and color.This research is an experimental research and data collection techniques were used that method of observation. Dodo tamarillo taste tested by a consumer panel of 50 people drawn from the general public Desa Pandan Banten Strait as seen from the aspect of flavor, texture and color. Data collection instruments used are taste test sheet. Then analyzed using quantitative descriptive analysis . The results showed (1) the public taste toward dodol tamarillo in terms of flavor with the acquisition of the percentage of 82% ( 41 people ) are in the category of love and 18 % ( 9 people ) are in the category of dislike . In terms of texture with the acquisition of the percentage of 78 % ( 39 people ) are in the category of love and 22 % ( 11 people ) are in the category do not like , whereas in terms of color of 98 % ( 49 people ) are in the category of love and 2 % ( 1 people ) are in the category of dislike . keyword : tamarillo , Dodol , Tastes
PENERAPAN HIGIENE SANITASI PENGOLAHAN MAKANAN DI KITCHEN HOTEL THE LAGUNA, A LUXURY COLLECTION RESORT & SPA NUSA DUA, BALI Ni Nyoman Yudiantari .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 3 No. 1 (2015)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5976

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui (1) penerapan higiene sanitasi pengolahan makanan di kitchen hotel The Laguna, a Luxury Collection Resort & Spa Nusa Dua, Bali (2) upaya yang dilakukan pihak hotel The Laguna a Luxury Collection Resort & Spa, Nusa Dua, Bali untuk meningkatkan disiplin kerja staff kitchen dalam menerapkan higiene sanitasi pada kegiatan pengolahan makanan. Pengumpulan data dilakukan melalui metode observasi, wawancara, dan studi dokumen. Data dianalisis melalui empat proses yaitu (1) pengumpulan data, (2) reduksi data, (3) display data serta (4) mengambil kesimpulan dan verifikasi. Hasil penelitian ini adalah (1) penerapan higiene sanitasi pengolahan makanan di kitchen hotel The Laguna a Luxury Collection Resort & Spa Nusa Dua, Bali secara umum sudah dilaksanakan dengan baik, meliputi higiene sanitasi ruangan, higiene sanitasi peralatan, higiene sanitasi bahan makanan. Namun penerapan personal hygiene staff kitchen masih kurang. Terdapat beberapa staff kitchen yang tidak menggunakan sarung tangan dan topi koki saat mengolah makanan. (2) Upaya yang dilakukan untuk meningkatkan disiplin kerja staff kitchen dalam menerapkan higiene sanitasi yaitu dengan membentuk champion higiene sanitasi yang bertugas memberikan training class terkait penerapan higiene sanitasi, melaksanakan Internal Audit, melakukan pendekatan kepada staff kitchen yang tidak disiplin, dan menyediakan fasilitas pendukung penerapan higiene sanitasi. Kata Kunci : higiene sanitasi, kitchen, pengolahan makanan. The aims of this research is to know (1) the application of hygiene and sanitation of food processing in hotel kitchen The Laguna a Luxury Collection Resort & Spa Nusa Dua, Bali, (2) the efforts made by the hotel The Laguna a Luxury Collection Resort & Spa, Nusa Dua, Bali in maintaining and improving the application of hygiene and sanitation in food processing activities. Data were analyzed through four processes, such as: (1) data collection, (2) data reduction, (3) display data, and (4) the conclusion and verification. The results of this study were: (1) the application of hygiene and sanitation of the food processing in hotel kitchen The Laguna a Luxury Collection Resort & Spa Nusa Dua, Bali in general has been well implemented. This can be seen from the hygiene sanitation of food processing including the hygiene sanitation of processing room, hygiene and sanitation of equipment, and hygiene sanitation of foodstuffs. However, the application of personal hygiene of kitchen staff was quite lacking. It was caused some kitchen staff are less hand gloves and not wearing a hat chef while processed some food, (2) The efforts to improve the application of hygiene and sanitation were to establish the champion of hygiene and sanitation, where assigned to provide training class on the application of hygiene and sanitation, implementing Internal Audit, and also approach to the kitchen staff. In addition, the hotel also made another effort to provide facilities to support the application of hygiene and sanitation. keyword : hygiene sanitation, kitchen, food processing.
TEKNIK PEWARNAAN DAN PENERAPAN MOTIF KAIN PADA DESAIN BUSANA DENGAN ADOBE PHOTOSHOP CS3 Ni Made Sari Rezeki .; Ni Ketut Widiartini, S.Pd.,M.Pd .; Made Diah Angendari, S.Pd. .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6539

Abstract

Penelitian jenis eksperimen ini bertujuan Mengetahui kualitas teknik pewarnaan dan penerapan motif kain pada desain busana dengan Adobe Photoshop CS3 pada aspek penerapan gradasi warna dan motif kain dilihat dari segi intensitas warna, gradasi warna dan motif kain yang terlihat jelas dan tingkat kerapian. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi. Instrumen yang digunakan dalam penelitian ini yaitu lembar ceklist berdasarkan tolak ukur dan dikonversi dengan pedoman skala 3 (baik, cukup, kurang baik) yang diujikan kepada 17 panelis terlatih. Data uji kualitas dianalisis dengan menggunakan teknik deskriptif kualitatif dan kuantitatif. Hasil penelitian ini adalah Kualitas teknik pewarnaan dan penerapan motif kain pada desain busana dengan Adobe Photoshop CS3 pada aspek penerapan gradasi warna dilihat dari segi intensitas warna, gradasi warna yang terlihat jelas dan tingkat kerapian berada dalam kategori baik (2,82) sedangkan pada aspek penerapan motif kain dilihat dari segi intensitas warna, motif kain yang terlihat jelas dan tingkat kerapian berada dalam kategori baik (3,00). Kata Kunci : adobe Photoshop CS3, desain busana, kualitas, pewarnaan The purposes of this research to know the quality of coloring techniques and the application of fabric pattern in fashion design with Adobe Photoshop CS3 on aspects of the application of the gradation of colors and patterns of fabric in terms of the intensity of the colors, shades and motifs are clearly visible and the level of neatness. Data collection method used in this research is the method of observation. The instrument used in this study are based on a benchmark checklist sheet and converted to the guidelines 3 scale (good, sufficient, poor) were tested to 17 trained panelists. Quality of the test data were analyzed using descriptive qualitative and quantitative techniques. Results of this research is the quality of coloring techniques and the application of fabric pattern in fashion design with Adobe Photoshop CS3 on aspects of the application of color gradation in terms of color intensity, which is clearly visible color gradation and level of neatness are in either category (2.82) while the aspects of the application motif fabric in terms of the intensity of the color, fabric pattern that looks clear and the level of neatness are in either category (3.00). keyword : adobe Photoshop CS3, coloration, fashion design, quality
Studi Tentang Makanan Tradisional Khas Kecamatan Sawan Melalui Reinventarisasi Sebagai Upaya Pelestarian Seni Kuliner Bali Ketut Alit Catur Asrini .; Ni Wayan Sukerti, S.Pd, M.Pd. .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6540

Abstract

Penelitian ini bertujuan untuk : (1) mendeskripsikan makanan pokok tradisional khas Kecamatan Sawan, (2) mendeskripsikan lauk pauk tradisional khas Kecamatan Sawan (3) mendeskripsikan sayuran tradisional khas Kecamatan Sawan, (4) mendeskripsikan jajanan tradisional khas Kecamatan Sawan dan mendeskripsikan minuman tradisional khas Kecamatan Sawan. Penelitian ini merupakan penelitian purposive sampling yang mengambil lokasi di Desa Sangsit, Desa Suwug dan Desa Sudaji. Teknik penentuan sample menggunakan purposive sampling yaitu mencari informan kunci, informan utama dan informan tambahan. Teknik pengumpulan data dengan metode (1) observasi, dan (2) wawancara. Lembar observasi dan panduan wawancara digunakan sebagai instrumen penelitian, sedangkan analisis data dilakukan secara deskriptif kualitatif. Hasil penelitian menunjukkan bahwa : (1) makanan pokok khas Kecamatan Sawan yang masih dipertahankan dan dijaga kelestariannya adalah nasi tulen, nasi moran kelor, lontong dan blayag, (2) lauk pauk khas Kecamatan Sawan diantaranya sudang lepet, abon sudang, pesan impun, palem dan lain-lain, (3) sayuran khas Kecamatan Sawan diantaranya jukut buangit, jukut undis, jukut nangka dan lain-lain, (4) jajanan khas Kecamatan Sawan diantaranya jaja laklak, jaja bulung, jaja godoh biu, jaja godoh nangka, jaja ongol-ongol dan (5) minuman khas Kecamatan Sawan diantaranya es trup, es teh jamur dan es bir. Reinventarisasi makanan tradisional khas Kecamatan Sawan diharapkan dapat diupayakan sebagai seni kuliner Bali yang perlu dibudidayakan kepada generasi selanjutnya.Kata Kunci : makanan tradisional, reinventarisasi, seni kuliner This study aims to: (1) describe the staple food of traditional District of Sawan, (2) describe the side dishes of traditional District of Sawan (3) describe the traditional vegetables typical of the District of Sawan, (4) describe the traditional snacks typical of the District of Sawan and describe the traditional drink typical District of Sawan. This research is purposive sampling that took place in the village of Sangsit, Suwug Village and Village Sudaji. Sample determination technique using purposive sampling that seek key informants, key informants and additional informants. Data collection techniques with methods (1) observation, and (2) interviews. Observation and interview guide was used as a research instrument, while data analysis was done by descriptive qualitative. The results showed that: (1) the staple food typical of the District of Sawan are still maintained and preserved is rice pure, rice moran moringa, rice cake and blayag, (2) side dishes typical of the District of Sawan such reactors lepet, shredded reactors, message impun, palm and others, (3) vegetables typical of the District of Sawan them jukut buangit, jukut undis, jukut jackfruit and others, (4) snacks typical of the District of Sawan them jaja Laklak, jaja bulung, jaja godoh Biu, jaja godoh jackfruit, jaja ongol -ongol and (5) typical drink District of Sawan including trup ice, iced tea and iced beer fungus. Reinventarisasi traditional food District of Sawan is expected to be pursued as a culinary arts of Bali that need to be cultivated to the next generation.keyword : traditional food, reinventarisasi, culinary arts
STUDI TENTANG HIGIENE DAN SANITASI PADA USAHA SALON KECANTIKAN DI KOTA SINGARAJA Ni Putu Veny Lismaharti .; Putu Agus Mayuni, S.Pd, M. Si. .; Ni Ketut Widiartini, S.Pd.,M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6541

Abstract

Penelitian ini bertujuan untuk mengetahui: .1 Implementasi higiene dan sanitasi pada usaha salon kecantikan di Kota Singaraja. 2. Kendala dalam implementasi higiene dan sanitasi pada usaha salon kecantikan di Kota Singaraja. Penelitian ini dilaksanakan di salon-salon kecantikan wilayah kota Singaraja. Sampel penelitian adalah enam salon kecantikan yang sudah memiliki surat izin perdagangan. Variabel penelitian ini adalah implementasi higiene dan sanitasi pada usaha salon kecantikan. Metode pengumpulan data menggunakan metode observasi dan wawancara. Instrumen penelitian yang digunakan adalah lembar observasi dan panduan wawancara. Teknik analisis data menggunakan analisis deskriptif. Hasil penelitian menunjukkan bahwa: 1. Implementasi Higiene dan sanitasi pada usaha salon kecantikan di kota Singaraja masih belum maksimal. Syarat higiene sanitasi pada usaha salon kecantikan yaitu: a) higiene dan sanitasi pegawai, b) higiene dan sanitasi kosmetika, c) higiene dan sanitasi alat, c) higiene dan sanitasi lingkungan salon. 2. Kendala yang sering dialami dalam implementasi higiene dan sanitasi pada usaha salon kecantikan adalah keterbatasan tempat usaha, pengawasan, kelengkapan sanitasi dan kesadaran dari pihak Salon Kecantikan dalam melaksanakan higiene dan sanitasi oleh salon kecantikan. Kata Kunci : higiene sanitasi, implementasi, salon kecantikan This research is aimed to know: 1. the implementation of hygiene and sanitation towards beauty salon in Singaraja. 2. The difficulties on the implementation of hygiene and sanitation towards beauty salon in Singaraja. This research is conducted in some beauty salons in Singaraja. The samples of this research are six beauty salons which have commerce license. The variable of this research is the implementation of hygiene and sanitation towards beauty salon in Singaraja. Method of collecting data are observation and interview. Observation’s worksheets and interview guide are used as the instruments. This research is analyzed through descriptive analyzed technique. The result of this research showed that: 1. the implementation of hygiene and sanitation towards beauty salon in Singaraja did not work properly. They are some requirement of hygiene and sanitation on the beauty salon. a) The staff's sanitation and hygiene, b) the cosmetics' sanitation and hygiene, d) the tools' sanitation and hygiene, d) the salon's environment sanitation and hygiene. 2. The difficulties that are experienced in the implementation of hygiene and sanitation in beauty salon are the limitation of the work's place, the supervision, the completeness of the sanitation and the awareness in doing hygiene and sanitation in beauty salon. keyword : hygiene sanitasion, implementation, beauty salon
REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN BUSUNGBIU, KABUPATEN BULELENG SEBAGAI UPAYA PELESTARIAN SENI KULINER BALI Ni Luh Meliawati .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .; Ni Made Suriani, S.Pd, M.Par. .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6542

Abstract

Penelitian ini bertujuan untuk : (1) mengetahui makanan pokok khas Kecamatan Busungbiu (2) mengetahui lauk pauk khas Kecamatan Busungbiu (3) mengetahui sayuran khas Kecamatan Busungbiu (4) mengetahui jajanan khas Kecamatan Busungbiu, dan (5) mengetahui minuman khas Kecamatan Busungbiu. Penelitian ini mengambil lokasi di Kecamatan Busungbiu, Kabupaten Buleleng. Teknik pengumpulan sampel yaitu memilih tiga desa dari total 15 desa di Kecamatan Busungbiu. Teknik pengumpulan data dengan metode (1) observasi, dan (2) wawancara. Lembar observasi dan panduan wawancara digunakan sebagai instrumen penelitian, sedangkan analisis data dilakukan secara deskriptif kualitatif Hasil penelitian menunjukkan bahwa, (1) makanan pokok khas Kecamatan Busungbiu yaitu nasi tulen, nasi moran biu, nasi moran sele sawi, nasi moran sele bun, nasi moran kladi, nasi moran jagung. (2) lauk pauk khas Kecamatan Busungbiu yaitu tum bungkil, tum be celeng, be sit-sit, lawar getih, lawar nyuh, lawar nangka, lawar don blimbing, jejeruk, sate empol, urutan be celeng, betutu, bandut, kerupuk susu kambing, dan sambel tingkih, serapah kakul. (3) sayuran khas Kecamatan Busungbiu yaitu jukut paku, plecing paku, jukut don kladi, plecing papah kladi, lablaban base kables. (4) jajanan khas Kecamatan Busungbiu yaitu jaja klaudan, jaja batun bedil, sumping biu, pulung-pulung ubi, jaje godoh, timus, sumping waluh, jaja tening, begobes. (5) minuman khas Kecamatan Busungbiu yaitu kopi, es krim susu kambing, loloh kakap isen.Kata Kunci : reinventarisasi, seni kuliner, Busungbiu This study aims to: (1) know the staple food at Busungbiu (2) know the typical side dishes of Busungbiu (3) know the typical vegetables at Busungbiu (4) know the typical snacks at Busungbiu, and (5) know the typical beverages at Busungbiu. This study took place at Busungbiu, Buleleng. The techniques of sample collection were selecting at three villages from total of 15 villages at Busungbiu. Techniques to collect the data were (1) observation, and (2) interviews. Observation and interview guide was used as a research instrument, while data analysis was done in a form of descriptive qualitative. The results showed that, (1) the typical food at Busungbiu are nasi tulen, nasi moran biu, nasi moran sele sawi, nasi moran sele bun, nasi moran kladi, nasi moran jagung, (2) the typical side dishes of Busungbiu namely tum bungkil, tum be celeng, be sit-sit, lawar getih,lawar putih, lawar nangka, lawar don blimbing, jejeruk, sate empol, urutan be celeng, betutu, bandut, krupuk susu kambing, sambel kukus, dan sambel tingkih, serapah kakul. (3) the typical vegetable at Busungbiu namely jukut paku, plecing paku, jukut don kladi, plecing papah kladi, lablaban base kables. (4) the typical snacks at Busungbiu namely jaje klaudan, jaje batun bedil, sumping biu, pulung-pulung ubi, jaje godoh, timus, sumping waluh, jaja tening, begobes. (5) the typical beverages at Busungbiu are coffee, ice cream goat's milk, loloh kakap isen.keyword : Reinventarisation, culinary art, Busungbiu
REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN BANJAR, KABUPATEN BULELENG SEBAGAI UPAYA PELESTARIAN SENI KULINER BALI Sima Pradnyani Made .; Dra. Damiati, M.Kes .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6543

Abstract

Penelitian ini bertujuan untuk mendeskripsikan makanan tradisional khas Kecamatan Banjar, Kabupaten Buleleng meliputi makanan pokok, hidangan lauk pauk, hidangan sayuran, jajanan dan minuman yang disajikan sehari-hari. Jenis penelitian ini yaitu survei dan berlokasi di Kecamatan Banjar. Teknik pemilihan informan yaitu (1) Purposive Sampling dan (2) Accidental Sampling. Teknik pengumpulan data dengan metode (1) observasi dan (2) wawancara, sedangkan instrumen penelitian yang digunakan yaitu (1) lembar observasi dan (2) panduan wawancara. Analisis data menggunakan teknik deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa makanan tradisional khas Kecamatan Banjar yaitu (1) makanan pokok meliputi nasi kepel, entip tepeng, tipat base dodok, nasi moran don sawi, (2) hidangan lauk pauk meliputi sager, bandut, pejo, tum pusuh, lawar bateg, serapah base dodok, be anyar megoreng, pencok mekuah, sate nyuh megoreng, be gerang suna cekuh, be pindang mekuah, abon sudang, pesan be seleh, pesan tain lengis, bergedel kare, (3) hidangan sayuran meliputi jukut slaket, jukut undis bayadan, jukut komak, jukut rerantugan, sawi suna cekuh, jukut lanjang, jukut don kacang, jukut kare gedembleng, jukut don bawang, jukut kacang batuan, urab bengkel, gonde base uyah tabia, jukut cucutan, seban, jukut waluh kuning, paye megoreng, jukut don kayumanis, (4) jajanan meliputi katulampe, klaudan sawi, kolak beluluk, jaja kekulub, jaja tumpi, jaja sawi, bubuh putih, jaja kekupe, apem keladi, kolak sukun, jaja keladi, senggauk maurab, jaja laklak megula tengah, jaja sirat, (5) minuman meliput, terup, kopi pait misi kerikan gula, tuak nyem, es bijik, es gula, jus anggur hitam, loloh rajatangi, loloh kakap isen. Kata Kunci : Reinventarisasi, Makanan Tradisional, Banjar This study aimed to describe the traditional food Banjar District, Buleleng Regency include main dish, side dish, vegetable dish, snacks and beverages are served daily. This type of research is a survey and is located in the District of Banjar. Informant selection techniques is (1) Purposive sampling and (2) Accidental Sampling. Data collection techniques with methods (1) observation and (2) the interview, while the instrument used in this study is (1) observation and (2) an interview guide. Analysis of data using qualitative descriptive technique. These results indicate that the traditional food Banjar District, that is (1) main dish are nasi kepel, entip tepeng, tipat base dodok, nasi moran don sawi, (2) side dish are sager, bandut, pejo, tum pusuh, lawar bateg, serapah base dodok, be anyar megoreng, pencok mekuah, sate nyuh megoreng, be gerang suna cekuh, be pindang mekuah, abon sudang, pesan be seleh, pesan tain lengis, bergedel kare, (3) a vegetable dish are jukut slaket, jukut undis bayadan, jukut komak, jukut rerantugan, sawi suna cekuh, jukut lanjang, jukut don kacang, jukut kare gedembleng, jukut don bawang, jukut kacang batuan, urab bengkel, gonde base uyah tabia, jukut cucutan, seban, jukut waluh kuning, paye megoreng, jukut don kayumanis, (4) snacks are katulampe, klaudan sawi, kolak beluluk, jaja kekulub, jaja tumpi, jaja sawi, bubuh putih, jaja kekupe, apem keladi, kolak sukun, jaja keladi, senggauk maurab, jaja laklak megula tengah, jaja sirat, (5) beverages are terup, kopi pait misi kerikan gula, tuak nyem, es bijik, es gula, jus anggur hitam, loloh rajatangi, loloh kakap isen. keyword : Inventory, Traditional Food, Banjar
Reinventarisasi Makanan Tradisional Khas Kecamatan Gerokgak Kabupaten Buleleng Sebagai Upaya Pelestarian Seni Kuliner Bali Iga Garnish .; Cokorda Istri Raka Marsiti,S.Pd., M.Pd .; Ni Wayan Sukerti, S.Pd, M.Pd. .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6544

Abstract

Penelitian ini bertujuan untuk : mereinventarisasi makanan tradisional khas Kecamatan Gerokgak Kabupaten Buleleng meliputi: (1) makanan pokok khas Kecamatan Gerokgak (2) lauk pauk khas Kecamatan Gerokgak (3) sayuran khas Kecamatan Gerokgak (4) jajanan khas Kecamatan Gerokgak, dan (5) minuman khas Kecamatan Gerokgak. Penelitian merupakan penelitian survei yang mengambil lokasi Desa Pengulon, Desa Gerokgak dan Desa Penyabangan Kecamatan Gerokgak Kabupaten Buleleng. Teknik penentuan sampel yang digunakan yaitu purposive sampling dan snow ball sampling dengan menggunakan instrument berupa (1) lembar observasi dan (2) pedoman wawancara. Analisis data yang digunakan yaitu deskriptif kualitatif. Hasil penelitian menunjukkan bahwa, (1) makanan pokok khas Kecamatan Gerokgak yaitu nasi tulen, masi moran sele bun, nasi moran sele sawi, nasi moran jagung. (2) lauk pauk khas Kecamatan Gerokgak yaitu ikan bakar, ikan bakar asam manis, pesan be pasih, be awan sambal tomat, remis, cumi lalah melahyag, sate panggul, palem, tum ayam, be sit sit, betutu, lawar putih, lawar getih, tum getih, pesan polo, sate be celeng, sate pentul, be mesere. (3) sayuran khas Kecamatan Gerokgak yaitu jukut liklik, jukut nangka, jukut don sele sawi, sop bakso ikan, urap bali, urap don sele. (4) jajanan khas Kecamatan Gerokgak yaitu jaja lempog, jaja sumping, jaja klepet bugis ubi ungu, jaja gipang, jaja pelpelan dan dodol ketan. (5) minuman khas Kecamatan Gerokgak yaitu yeh sanggalangit, kopi sari rasa, teh secang, loloh gamongan, es bir.Kata Kunci : Reinventarisasi, Makanan Tradisional khas, Kecamatan Gerokgak This study aims to: (1) reinventarisation of tradisional food on Gerokgak include: 1) tradisional main foods on Gerokgak 2) Tradisional side dish on Gerokgak 3) Tradisional Vegetables on Gerokgak 4) Tradisional snack on Gerokgak 5) Tradisional drink on Gerokgak. This research is survey at Pengulon Village, Gerokgak Village and Penyabangan Village on Gerokgak subdistrick in Buleleng. Sampling technique used is purposive sampling and snow ball sampling by using instrument sush as 1) observation sheet 2) interview quidance. Analysis of used is descriptive qualitative analysis. The results showed that, (1) the typical food at Gerokgak are nasi tulen, nasi moran sele sawi, nasi moran sele bun, nasi moran jagung., (2) the typical side dishes of Gerokgak namely ikan bakar, ikan bakar asam manis, pesan be pasih,be awan sambal tomat,remis, sate panggul, be mesere,palem, lawar getih,lawar putih, tum ayam, urutan be celeng, betutu, tum getih, pesan polo, sambel terasi, dan sambel kerang. (3) the typical vegetable at Gerokgak namely jukut liklik, jukut nangka,jukut don sele sawi,jejeruk, plecing kangkung, urap bali, urap don sele. (4) the typical snacks at Gerokgak namely jaja lempog, jaja sumping, jaja godoh ,jaja sirat, jaja pelpelan, dodol ketan. (5) the typical beverages at Gerokgak are yeh sanggalangit, kopi sari rasa, teh secang, loloh gamongan, es bir.keyword : Reinventarisation, Typical traditional food at Gerokgak
REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN SUKASADA, KABUPATEN BULELENG SEBAGAI UPAYA PELESTARIAN SENI KULINER BALI Putu Purnami Dewi .; Ni Wayan Sukerti, S.Pd, M.Pd. .; Ida Ayu Putu Hemy Ekayani, S.Pd., M.Pd .
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6545

Abstract

Penelitian ini bertujuan untuk : (1) mengetahui jenis hidangan pokok tradisional khas Kecamatan Sukasada, (2) mengetahui jenis lauk-pauk tradisional khas Kecamatan Sukasada, (3) mengetahui jenis sayuran tradisional khas Kecamatan Sukasada, (4) mengetahui jenis minuman tradisional khas Kecamatan Sukasada, (5) mengetahui jenis jajanan tradisional khas Kecamatan Sukasada. Penelitian ini merupakan penelitian survei yang mengambil lokasi di Desa Pegayaman, Desa Wanagiri, Desa Pancesari, Kecamatan Sukasada, Kabupaten Buleleng. Teknik penentuan sample menggunakan purposive sample yaitu tokoh masyarakat Sukasada, ibu rumah tangga sekitaran Kecamatan Sukasada dan pedagang sekitaran Kecamatan Sukasada. Teknik pengumpulan data dengan menggunakan metode (1) observasi, dan (2) wawancara. Lembar observasi dan panduan wawancara digunakan sebagai instrumen penelitian, sedangkan analisis data dilakukan secara deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa, jenis-jenis hidangan tradisional Bali Kecamatan Sukasada diolah dari (1) makanan pokok, antara lain nasi tulen, nasi moran sele, nasi moran keladi, nasi moran bungkil biu, bubuh baas, (2) lauk pauk, antara lain dendeng be mujair, pesan be mujair, pesan be kuning, urutan be celeng,lawar dolong barak, lawar dolon putoh, lawar nangka, lawar paku (3) sayuran, antara lain plecing kangkung, plecing paku, jukut ares, komoh dolong (4) jajanan, antara lain jaja bantal biu, jaja buah tulud, (5) minuman, antara lain kopi, es daluman, teh hangat. Kata Kunci : Reinventarisasi, Makanan Tradisional, Sukasada This result observation is purpose for : (1) Knowing kind of main special foods from Sukasada District, (2) Knowing kind of main special traditional meats from Sukasada District, (3) Knowing kind of main special traditional vegetables from Sukasada District, (4) Knowing kind of main special traditional beverages from Sukasada District, (5) Knowing kind of main special traditional cakes from Sukasada District. This observation is survey observation which is took places at Pegayaman village, Wanagiri village, Pancasari village Sukasada District, Buleleng Regency. Sample of this observation technique using purposive sample which mean that the information was get from the figure man of Sukasada District, housewives around Sukasada district and seller around district. Gathering technique data using, (1) Observation method, (2) Interview method. This paper of observation and guiding interview use as instrumental observation and data analysis do by deskriptif kualitatif. This observation result show that kinds of Balinese traditional Special Foods Made from (1) basic foods such as, nasi tulen, nasi moran sele, nasi moran keladi, nasi moran bungkil biu, bubuh baas (Rice porridge), (2) meats such as, dendeng be mujair, pesan be mujair, pesan be kuning, urutan be celeng,lawar dolong barak, lawar dolon putoh, lawar nangka, lawar paku (3) vegetables such as, plecing kangkung, plecing paku, jukut ares, komoh dolong (4) cakes such as, jaja bantal biu, jaja buah tulud, (5) beverages such as, kopi, es daluman, teh hangat. keyword : Reinventarisation , Food Traditional, Sukasada

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