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All Journal Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI
I Gusti Made Iwan Dusanta Martadjaya
Program Studi Manajemen Tata Boga, Politeknik Pariwisata Bali
Humanities Economics, Econometrics & Finance Education Social Sciences

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Inovasi Pengolahan Buah Salak Sebagai Produk Kuliner dan Oleh Oleh Khas di Desa Wisata Sibetan Hardina Hardina; I Gusti Made Iwan Dusanta Martadjaya; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.681

Abstract

Sibetan Tourism Village is the center of salacca plantation in Bali. Various processed products from salacca fruit produced by agro-tourism in Sibetan Village become special culinary and souvenirs that can improve the community's economy. However, in it’s journey, typical culinary products and souvenirs are very difficult to sell outside the region. The purpose of the study was to determine the condition of salacca fruit farming in Sibetan Tourism Village and analyze the innovations made in processing snake fruit as culinary products and typical souvenirs of Sibetan Tourism Village. The research method used qualitative method. The results showed that the condition of snake fruit farming consisted of approximately 9 types of salacca fruit and 5 types of agro-tourism. Salacca Fruit processing innovations that are most in demand by tourists are snake fruit wine. The packaging of products has followed the trend of souvenirs packaging. The marketing has utilized social media such as Instagram, Facebook, You Tube and through TV media. The management of the Sibetan Tourism Village has also begun to expand its network of cooperation with the Godevi marketplace.  
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
Co-Authors Hardina Hardina I Made Hendrayana Ngakan Putu Sudiarta Ni Putu Eka Trisdayanti