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Dinar Sukma Pramesti
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jl. Pantai Nyanyi, Beraban, Kec. Kediri, Kabupaten Tabanan, Bali 82121
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INDONESIA
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Published by Politeknik Internasional Bali
ISSN : -     EISSN : 30320488     DOI : https://doi.org/10.46837/inspire
Core Subject : Humanities, Art, Social,
Arts Humanities Social Sciences
Start in 2023 and will published twice a year, We especially welcome articles that related in : 1. Culinary Arts, Local Culinary or international that good in taste, nutrition and appetizing appearance. 2. Digital. 3. Hospitality Management 4. Convention and Event Management 5. Other Tourism Sectors The editor will filter your article.
Arjuna Subject : Umum - Umum
Articles 43 Documents
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Vegetarian Rawon Featuring Jelly Based ‘Kikil’ as an Innovation in Traditional Indonesian Cuisine Ni Luh Kartini; Iwan Surjawan
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 2 (2025): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v3i2.104

Abstract

Plant based foods, particularly plant based meat analogues (PBMA), have gained increasing attention as solutions to sustainability, health, and ethical challenges within global food systems. However, most PBMA innovations remain focused on generic meat substitutes and are rarely integrated into traditional culinary contexts. This study aims to develop and evaluate a vegetarian rawon using jelly based “kikil” as a sustainable innovation in Indonesian traditional cuisine. This research employed a Research and Development (R&D) approach using the ADDIE development model and was conducted in the practice laboratory of Politeknik Internasional Bali. Data were collected through observation, literature review, and sensory evaluation using a hedonic test. A total of 30 untrained panelists participated in the sensory assessment, evaluating taste, color, aroma, texture, and innovation attributes. The results indicate that the vegetarian rawon with jelly based kikil achieved good sensory acceptance, with mean hedonic scores ranging from “liked” to “highly liked”. Aroma and innovation received the highest scores, while taste and texture demonstrated acceptable performance as functional substitutes for conventional kikil. These findings suggest that plant based jelly can effectively replace gelatinous animal connective tissue in traditional dishes without compromising core sensory identity. This study contributes to the development of locally grounded PBMA by proposing a dish-based and function-driven substitution approach, while highlighting the potential of Indonesian traditional cuisine as a platform for sustainable, innovative, and market-relevant plant based food development.
Strategi Pengembangan Agrowisata Cau Chocolate Bali Kecamatan Marga Kabupaten Tabanan Putu Yudika Budi Kusuma
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 2 (2025): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v3i2.106

Abstract

Penelitian ini memiliki tujuan menganalisis kondisi internal dan eksternal sehingga dapat mengetahui strategi yang telah dilakukan agrowisata Cau Chocolate Bali dan untuk merekomendasikan model strategi pengembangan agrowisata Cau Chocolate Bali. Metode yang digunakan penelitian ini adalah metode analisis lapangan, wawancara, kuesioner dan studi pustaka. Data yang telah didapatkan kemudian di analisis untuk mendapatkan rumusan strategi menggunakan Kekuatan (Strength), Kelemahan (Weakness), Peluang (Opportunity) dan Ancaman (Threats). Penilaian pembobotan dan rating yang didapatkan melalui kuesioner dari 20 responden Internal dari Cau Chocolate Bali dan 15 responden eksternal dari pemerintah dan desa adat dengan 10 kekuatan, 10 kelemahan, 10 peluang dan 10 ancaman. Hasil menunjukkan bahwa nilai dari analisis matriks Internal Factor Analysis Summary (IFAS) sebesar 3,108, Eksternal Factor Analysis Summary (EFAS) sebesar 2,476, dan analisis matrik Internal-Eksternal (IE) dapat diketahui posisi agrowisata Cau Chocolate Bali berada di kuadaran IV yang dimana arti dari zona ini menggunakan strategi intensif yaitu pengembangan produk dan penetrasi pasar. Berdasarkan analisis SWOT, model strategi didapatkan melalui gabungan prioritas strategi dari SWOT dengan urutan prioritas strategi dari yang pertama sampai terakhir yaitu strategi S-O, W-O, S-T, dan W-T.
Customer Perceptions of Sustainable Goat Cheese Production Within a Circular Farm to Fork Model: a Case Study of PIB College Sandy Dwiputra Yubianto
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 2 (2025): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v3i2.107

Abstract

The rapid growth of the food industry has increased the significance of culinary education, particularly in promoting sustainable practices. At Politeknik Internasional Bali (PIB), sustainability is a key focus in both practical teaching and food production. The campus’s farm, which raises goats and Balinese oxen, provides an opportunity to incorporate locally sourced goat cheese into the menu of the campus restaurant. The farm-to-fork concept emphasizes the use of local, sustainable ingredients, aligning with the principles of responsible consumption and reducing the environmental impact of food systems. Additionally, the culinary arts program at PIB addresses food waste by repurposing waste from student practicals as feed for the goats, contributing to a more sustainable and circular food production system. This research aims to assess the customer perception, focusing on how sustainability performed through campus-sourced goat cheese perceived by the eyes of consumer. The study resulted that consumers will respond favorably to the Farm to Fork approach, viewing it as an attractive and eco-friendly option. By highlighting the sustainability of local production and reducing waste, the research explores how Farm to Fork strategies can encourage and enhance responsible food consumption.

Page 5 of 5 | Total Record : 43

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