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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI Public Health and Preventive Medicine Archive
Ni Putu Eka Trisdayanti
Politeknik Pariwisata Bali
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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PENGEMBANGAN KOMODITI PANGAN LOKAL MENJADI PRODUK WISATA KULINER DI KABUPATEN BANGLI, BALI Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.59

Abstract

The introduction of Indonesian local food to tourists, in addition to adding tourist attraction but also as a basis for building a pro-people economy. However, until now the development of culinary tourism by utilizing local products for sustainable tourism has not been optimal. In this study aims to identify the local food commodity of Bangli Regency then developed into a culinary tourism product and test the quality of the product from the aspect of appearance, taste, and nutritional content. The technique of collecting data in this research is field survey to identify local food commodity of Regency of Bangli, then experiment in the form of the culinary tourism product. Experimental results tested the quality of food from the appearance, taste, aroma, texture of processed products culinary tourism with the organoleptic test. Next culinary tourism product of Bangli Regency counted nutritio content. Data analysis technique in this research is descriptive qualitative. The results of research that is from a variety of local products in Bangli Regency, appointed 3 leading commodities developed into a culinary tourism a product that is Mujair Fish processed into Mujair Nyat-nyat, Pepes Fish Mujair, Mujair Bakar; bananas processed into the banana cake, banana chocolate cheese, banana chips, banana pudding; Oranges are processed into marmalade, and orange juice. In general, the assessment of the products developed in the category of good, especially on the preparation of fish mujair with good taste, strong aroma, and appearance that arouse consumer’s taste. Culinary tourism products from local food commoditieshigh nutrient content.
EKSPLORASI MAKANAN TRADISIONAL BALI DI KABUPATEN BANGLI A.A Ketut Pujawan; Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.93

Abstract

Traditional Balinese food is one of the nation’s cultures inherited by the ancestors that are increasingly eroded and will slowly be abandoned. In view of these facts, the traditional Balinese food needs to be explored for inventory and documentation that can later be preserved and introduced to local and international communities to strengthen the nation’s identity. In this research, the object of research is the traditional culinary in Bangli regency. The location of the data was collected in all subdistricts in Bangli District, Bangli Subdistrict, Susut Subdistrict, Tembuku Subdistrict, and Kintamani District. Data collection is done in traditional markets, where traditional culinary sellers, at home. The technique of collecting data of this research that is by way of a survey. The survey conducted interviews with producers who produce/sell the traditional food. The survey was conducted by visiting and interviewing respondents directly by using a list of questions of information desired from the respondents, especially regarding the names of the traditional foods being processed, the materials used, and the processing. Data analysis technique of this research is descriptive qualitative. Based on the research result, the number of Balinese traditional food in Regency of Bangli counted 90 species, consisting of 4 types (4,4%) main food, 47 kinds (52,2%) side dish consisting of 40,4% vegetable side dishes And 59.6% of animal products, 34 types (37.8%) of snack, and 5 (5.6%) beverages. The ingredients used in this traditional culinary manufacture are sourced from the local (local) area, but there are also some ingredients sourced from other regions. Regarding the processing of traditional culinary in Bangli regency, the method used is still traditional. In addition, the method used is still hereditary without referring to the recipe and still use the habit. The cooking methods used in traditional culinary making in Bangli Sub-district consist of: steamed, boiled, baked, pan-fried, and fried. However, some traditional culinary in Bangli regency is processed without using cooking process, such as in making some beverages, such as loloh cemcem, loloh turmeric and daluman where the ingredients are used only water is taken only.
KUALITAS ORGANOLEPTIK DAN NUTRISI PANCAKE BERBAHAN PISANG HIJAU TANPA TELUR Pande Made Calvin Agastya K.D; Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v7i1.387

Abstract

Egg-based pancakes cannot be consumed by people who are allergic to eggsor processed eggs, sensitive to excess protein, and vegetarians. For pancakes to beconsumed by everyone, eggs need to be replaced with vegetable, for example greenbananas. In this study, researchers processed pancakes made from green bananaswithout eggs, and then tested the organoleptic quality and nutrition of these pancakes.The data collection techniques of this study were experiments, organoleptic tests,and laboratory tests (nutrition). For data analysis techniques researchers useddescriptive qualitative. The results of the research are organoleptic quality of greenbanana pancakes which is very good which has a very sweet and savory taste, verygolden brown color, has a very soft texture, is very flavorful of butter and not fishy. Thenutritional quality of pancakes with green bananas without eggs consists of vitaminc of 86.80 milligrams, calories of 212.92 kcal, protein of 6.62gram, fat of 2.96 gramsand carbohydrates of 39.94 grams.
KAJIAN MAKANAN VEGETARIAN KHAS BALI (Ragam, Proses Pengolahan, dan Nutrisi) Ni Putu Eka Trisdayanti; AA. Gd. Putra KP. Dalem; Made Purwa Dana Atmaja
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.461

Abstract

Changing diet preference to vegetarian is certainly not easy. Most people are very dependent on the delicious taste of meat, so it is very difficult to switch to plant-based foods. In addition, tourists visiting Bali, especially vegetarians, will find it difficult to enjoy Balinese specialties, which are predominantly made from meat. With these issues in mind, and to suit the demands of both local communities and tourists, some vegetarian vendors in Bali started to offer vegetarian versions of traditional Balinese foods. The sample of Balinese traditional plant-based foods was analysed for their nutritional content. The data were analysed using the descriptive qualitative method. The Balinese traditional plant-based foods found in Ubud were Sate Lilit, Kuah Kare, Balinese soup, Sayur Urap, Betutu, Lawar, Tum, Dendeng/Ati, Sisit, Sate, and Urutan; which is made similar to Balinese food processing using Balinese spices (Base Genep) contains good nutrition.
ANALISIS BORAKS DENGAN EKSTRAK BUNGA TELANG PADA KERUPUK PULI Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): 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.v10i1.701

Abstract

Borax is a chemical that is prohibited from being used in food but is often misused by producers. One of the foods that is often added to borax is Puli crackers with the aim of increasing the crispness and longevity. However, the addition of borax in these Puli crackers can have a toxic effect on consumers. Therefore, consumers must be smart in distinguishing between foods that contain borax or not. To be able to distinguish them, an easy method is needed using natural ingredients, so this study aims to detect borax in Puli crackers using telang flower extract. The method used in this research is the experimental extraction of the telang flower extract with the maceration method, and the sample testing using the extract. The results showed that of the 8 samples of Puli crackers tested, 3 samples were positive for borax which was indicated by a blue to green color change.  
Moringa Jamu (Recipe Formulation, Hedonic Test And Nutrition) Ni Putu Eka Trisdayanti; I Made Purwa Dana Atmaja
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48278

Abstract

Consumption of natural immune-boosting foods/drinks without preservatives such as jamu is a very good thing. Jamu processing is carried out from generation to generation based on ancestral recipes, and uses existing natural ingredients. However, over time the existence of jamu began to decline due to the circulation of modern medicines. In fact, jamu is not just a traditional medicine, but one of the efforts to maintain the biodiversity of the Indonesian nation. Therefore, it is important to bring jamu to the family menu in order to maintain the existence of jamu and its development. In addition, during the pandemic,  people requires strong stamina, hence the researchers are interested in conducting research on jamu, especially moringa jamu, because moringa jamu is not yet common in the community. The author conducted an experiment on processing moringa jamu to get a recipe formulation, hedonic test (preference test) on 100 panelists with 3 hedonic scales namely very like, like, and dislike, as well as nutrition tests (carbohydrates, protein, fat, calories, vitamin C, and antioxidants). The results of this study are the formulation of the moringa jamu recipe, namely 100 g of moringa leaves, 1 liter of water, 20 g of tamarind, 100 g of brown sugar, 5 g of salt, lime (optional). The method of processing moringa jamu is by heating 500 ml of water, tamarind, brown sugar, and salt, then set aside, blend the moringa leaves, add 500 ml of water, and then heat it, mix them and then filter. The results of the hedonic test of moringa jamu, namely 61% of panelists said they really liked it, 39% of panelists said they liked it, and 0% dislikes it. The nutritional content of moringa jamu is 8.43% bw of carbohydrates, 1.41%bw of protein, 0.05% bw of fat 39.79 kcal calories.
Pelatihan Pengolahan Makanan Pagi (Breakfast) Bagi Pelaku Wisata di Nusa Lembongan, Bali Ni Putu Eka Trisdayanti; I Gusti Made Iwan Dusanta Martadjaya; I Made Hendrayana
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 2 No. 1 (2022): Jurnal Pengabddian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v2i1.694

Abstract

The opening of Bali for foreign tourists certainly requires great preparation, due to the large number of tourism accommodations that have been closed for a long time and also the preparation of human resources considering that it has been almost 2 years not serving tourists due to the Covid-19 Pandemic. Based on this, a short training program in the form of breakfast processing training activities for tourism actors in Nusa Lembongan was carried out. This activity aims to remind and improve the skills of tourism actors, especially in the culinary field. The method used in this training session is the presentation of theories on the application of hygiene and sanitation in food processing, restaurant/restaurant CHSE, menu knowledge, cooking demonstrations, and hands-on practice from the participants. The results of the evaluation showed that the participants were enthusiastic about participating in the training and were able to practice food processing methods
Hygiene, Sanitation and Potential Existence of Virulent Genes of E.coli in Lawar in Kuta: The Challenge for Tourism and Safe Food Provision in Bali Ni Putu Eka Trisdayanti; Anak Agung Sagung Sawitri; I Nengah Sujaya
Public Health and Preventive Medicine Archive Vol. 3 No. 2 (2015)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53638/phpma.2015.v3.i2.p03

Abstract

Background and purpose: The reoccurrence of food-borne parasitic outbreaks may be related to contamination by pathogenic strains of E.coli. As lawar (Balinese food) is a favorite of locals and tourists, there needs to be an examination into the presence of pathogenic strains of E.coli in lawar and its relation to hygiene and sanitation standards at food stalls in Kuta. Methods: Cross-sectional analytical study was conducted on 43 stalls that selling white lawar in North Kuta, Kuta and South Kuta. Observations and interviews to sellers were conducted to assess the personal hygiene practices, equipment/stall sanitation and sanitary facilities. Lawar samples were tested in the laboratory. Indicators of the food quality was the number of bacterial colonies with Total Plate Count (TPC), the presence of E.coli with fertilization techniques and the detection of E.coli virulence genes by PCR. Data were analyzed using univariate, bivariate and multivariate analysis. Results: As many as 44.2% of lawar contained bacterial colony >106 CFU/g; 46.5% of lawar positively contained E.coli, and 20% of those positive E.coli had the similar size band of Shiga Like Toxin Type I (SLT-I). The sellers with poor hygiene had higher risks of the presence of E.coli in the lawar compared with those having higher hygiene standards (adjusted OR=7.29; 95% CI 1.473-36.088). Conclusion: Lawar quality in Kuta was poor, as were hygiene practices and seller/stall sanitation.
Local Food Tuna into Shredded in Nusa Lembongan-Bali (Processing, Hedonic Test, and Nutrition) Ni Putu Eka Trisdayanti; I Made Purwa Dana Atmaja; Made Hendrayana
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.57344

Abstract

There is no further processing of tuna in Nusa Lembongan, so if it is not sold out, tuna will rot and be thrown away, even though the protein content is high, the price is affordable. To overcome this, it is necessary to process tuna, so that later it can have a long shelf life, high economic value. Based on these problems, a research was conducted on the processing of local tuna tuna in Nusa Lembongan into shredded, then measuring the level of consumer preference and testing the nutrition. This research method is experiment, hedonic test with 50 panelists, and nutrition test at Udayana University Analytical Laboratory. The data analysis technique of this research is descriptive qualitative. The results of the research on the ingredients for making tuna shredded are clean tuna, thick coconut milk, liquid coconut milk, shallots, garlic, red chilies, galangal, ginger, turmeric, coriander, sugar, salt, pepper, lime leaves, and coriander leaves. regards. The results of the hedonic test of shredded tuna from 50 panelists in Nusa Lembongan showed that most answered LIKE shredded tuna in terms of taste, aroma, texture, and color. The results of the nutritional test for shredded tuna showed that 100 grams of shredded tuna contained 30.33 grams of carbohydrates, 37.44 grams of protein, 30.36 grams of fat and 503.327 kcal.Keywords: shredded, tuna, processing, hedonic, nutrition
Co-Authors A.A Ketut Pujawan AA. Gd. Putra KP. Dalem I Gusti Made Iwan Dusanta Martadjaya I Made Hendrayana I Made Purwa Dana Atmaja I Nengah Sujaya Made Hendrayana Made Purwa Dana Atmaja Pande Made Calvin Agastya K.D Sawitri, Anak Agung Sagung