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All Journal Jurnal Gastronomi Indonesia
Ngakan Putu Sudiarta
Program Studi Manajemen Tata Boga, Politeknik Pariwisata Bali
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.  
KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 10 No 2 (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.v10i2.919

Abstract

This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet oodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.
Co-Authors Hardina Hardina I Gusti Made Iwan Dusanta Martadjaya