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All Journal Nawasena: Jurnal Ilmiah Pariwisata Journal of Islamic Economics and Finance
Khaeril Sungkawa
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Penerapan Food Plating Mahasiswa dalam Mengikuti Cooking Competition di Universitas Dian Nuswantoro Khaeril Sungkawa; Ratna Puspita Dewi; Aditya Eka Widianto; Sholeh Madjid
Journal of Islamic Economics and Finance Vol. 2 No. 3 (2024): Agustus : JUREKSI (Journal of Islamic Economics and Finance)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/jureksi.v2i3.1588

Abstract

The presentation of food, including appetizers, soups, main courses and desserts, seems to continue to change according to developments over time or culinary arts discoveries made by culinary artists. Not only culinary experts have developed the art of arranging dishes, but tourism campuses or culinary academies also often hold cooking competitions to encourage creativity in how to arrange and present a dish on a plate, where the presentation must pay attention to the position and composition of the food to become an artistic value. attractive and high quality. The author is interested in researching the application of food plating in cooking competitions. This research uses a qualitative approach with analytical descriptive research. And uses observation methods, interview methods, and literature study methods. The research sample was taken from competition participants. Data collection was carried out by directly observing students' application of food plating in preparation for cooking competitions. The results of the research show (1) by applying food plating where the position and composition of the food is taken into account so that the dish has high quality artistic value. (2) Competitors are able to arrange a dish systematically by paying attention to the position and composition. (3) The competition participants succeeded in describing the position and composition of the food on the plate by combining Indonesian food arranged with western style food plating so that they won second place in the cooking competition.
Standar Resep Dekonstruksi Asinan Bogor Dalam Menghadapi NHI Tourism Skill Competition Menjadi Fusion Appetizer Khaeril Sungkawa; Riyanto Wibowo; Muhamad Puji Mauludin
NAWASENA : Jurnal Ilmiah Pariwisata Vol. 3 No. 1 (2024): April : Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v3i1.1337

Abstract

Indonesia which stretches from Sabang to Merauke has various types of culinary flavors, diversity from how to process food and beverages and the mention of food and beverage names characterize their respective places or regions. The rapid development of Indonesian culinary is also recognized by the international world, some Indonesian foods that are recognized as the most delicious foods in the world, namely Rendang, Fried Rice, Satay, Soto, Gado-gado, Pempek, Serabi, Pisang Goreng, Lupis and Cenil. Nowadays a new trend has emerged where in presenting food when plating is strongly influenced by art and aesthetics to make the food value-added, because the author is interested in deconstructing Asinan Bogor in the face of the NHI Tourism Skill Competition (NTSC) event. This research uses a qualitative approach with an analytical descriptive type of research. And using observation methods, interview methods, and literature study methods. Research samples were taken by competition participants. Data collection was carried out by directly observing the use of standard recipes in deconstructing Asinan Bogor. The results showed (1) by deconstructing Asinan Bogor into Fusion Food can increase students' self-esteem in participating in competitions at the NHI Tourism Skill Competition (NTSC) event, in addition to preserving traditional food. (2) the application of the deconstruction of Asinan Bogor into Indonesia Appetizer. (3) Participants of the competition succeeded in decomposing a dish into its own components or ingredients and served in a new way, this is evidenced by the first taste panel and changed to a new and creative way dish at the time of the second and third taste panels and during the Indonesia Appetizer competition using the Bogor Asinan Deconstruction.
Co-Authors Aditya Eka Widianto Muhamad Puji Mauludin Ratna Puspita Dewi Riyanto Wibowo Sholeh Madjid