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All Journal Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Putu Eka Trisdayanti
Politeknik Pariwisata Bali
Humanities Economics, Econometrics & Finance Education Social Sciences

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PERBANDINGAN KANDUNGAN GIZI GULAI KAMBING MENGGUNAKAN SANTAN DAN SUSU BUBUK SKIM Putu Eka Trisdayanti; I Made Ade Kusuma Putra
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.468

Abstract

Curries that use coconut milk are high in calories and can also cause high cholesterol, coconut milk can also make food spoil quickly. It is important to have an alternative to coconut milk used for cooking curry, such as powdered milk. The use of powdered milk as a substitute for coconut milk has been done before, with the result that goat curry using powdered milk was acceptable. In this study, researchers tested the comparison of the nutritional content of goat curry using coconut milk and goat curry using skim milk powder. Data collection was carried out by experiment and laboratory tests (nutrition). The results of this study showed that goat curry using coconut milk had a higher calorie, protein, and fat content, while the carbohydrate content is lower than that of goat curry using skim milk powder
Pelatihan Dasar-Dasar Pengolahan Makanan Bagi Pelaku dan Pengelola Home Stay di Desa Tabola, Sidemen, Bali putu eka trisdayanti; I Nyoman Sunada
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 1 (2021): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (825.247 KB) | DOI: 10.52352/makardhi.v1i1.559

Abstract

This community service aims to provide training in basic food processing to tourism actors in Tabola Village, Sidemen, Karangasem. Based on the analysis of the situation and needs, it is known that tourism actors need to improve skills in processing food for their guests. To meet this need, a short training program on breakfast processing, sauce processing and its derivatives was designed and then implemented. The methods used in this training session are presentations on CHSE restaurants, menu knowledge, cooking demonstrations, and practices of the participants. The evaluation results showed that the participants were enthusiastic about participating in the training and were able to practice food processing methods.
Co-Authors I Made Ade Kusuma Putra I Nyoman Sunada