Balinese Food Research Articles

INHIBITORY EFFECT OF BASE GEDE ETHANOL EXTRACT AGAINTS BACTERIAL GROWTH OF Escherichia coli

Foodborne disease is a condition in which food is contaminated by microorganisms or chemicals, causing disease. One of the microorganisms that most often causes this condition is Escherichia coli. There is an assumption which states that, base gede/base genep has antibacterial properties which inhibit the growth of bacteria in typical Balinese food such as lawar. Various studies have proven that the basic ingredients of base gede have antibacterial activity obtained from secondary metabolites. The purpose of this study was to determine the phytochemical compounds contained in the base gede and the inhibitory power of the base gede in inhibiting the growth of the Escherichia coli ATCC 25922. This study examined the content of secondary metabolites qualitatively and the experimental test was the true experimental posttest only control group design. The method used was the disk diffusion (Kirby Bauer) with variations in the concentration of ethanol extract base gede as many as four groups (25%, 50%, 75% and 100%) and the negative control group was 96% ethanol and the positive control group ciprofloxacin 5g. The results of the phytochemical test found that the base gede ethanol extract contained phenols, saponins, tannins, alkaloids, terpenoids, and flavonoids. Inhibition test results observed inhibition zones formed at concentrations of 50%, 75%, 100% and K+ with diameters respectively 5.65+/-0.65 mm ; 7.00+/-1.35mm ; 7.78+/-1.18 mm dan 34.52+/-1.49 mm. Kruskal wallis test showed a value of p = 0.001 (p <0.05) which showed that the concentration group had an effect on the inhibition of E.coli ATCC 25922. There was a significant difference between the 50% and 100% concentrations obtained from the Mann-Whitney analysis with value of p = 0.043 (p<0.05). Keywords : Inhibition test, base gede, Escherichia coli

THE POTENCY OF CINNAMON (Cinnamomum burmanni Blume) LEAF EXTRACT AS A BIOPRESERVATIVE AGENT FOR FOOD SAFETY OF SATE LILIT

ARTICLE HIGLIGHTS- Cinnamon leaf extract combats E. coli in traditional Balinese food.- Natural preservative reduces harmful pathogens in sate lilit.- Cinnamon extract offers a safer alternative to synthetic preservatives.- Active compounds in cinnamon leaves inhibit bacterial growth.- Effective biopreservative for enhancing food safety and quality. ABSTRACTEscherichia coli O157:H7 contamination of the meat used in preparing sate lilit, a favorite traditional food in Bali, Indonesia, has been a great concern for both local people and foreigners. Although C. burmanni has been included in its spice ingredients, active compounds that play a significant role in this pathogen have limitedly been elucidated. The main objectives of this research were to investigate the potency of this plant to control contaminants and elucidate possible compounds that prevent such contaminants by applying the disk diffusion method and LCMS analysis, respectively. The results showed that the leaf extract of this plant inhibited the in vitro growth of E. coli O157:7, with minimal inhibitory concentration (MIC) and LC50 values of 4% and 2.59%, respectively. The LCMS analysis chromatogram showed that the plant extract's most active fraction produced nine peaks, representing nine possible active compounds. Among those, three compounds (Azoxystrobin, Stigmatellin Y, and 2-arachidonoyl glycerol) were suspected of contributing to control contamination, especially by E. coli O157:H7.

Balinese Cultural Diplomacy Through Culinary Products: A Study of Semiothic Communication

Besides having a wealth of arts and culture, Bali's cultural tourism potential is also in the form of traditional culinary products. What is the variety of traditional Balinese culinary? Why can traditional Balinese culinary products be used as an effective means of communication and Balinese cultural diplomacy? As a form of qualitative research, research data was collected through literature, observation and interviews with observers of Balinese culture. The collected data is then analyzed with the semiotic theory of communication. The results of the study show that traditional Balinese food and beverage culinary products are part of the archipelago's cuisine which are formulated from local agricultural ingredients, packaged and served in a distinctive way, and have tantalizing flavors so that they develop into culinary tourism objects favored by tourists. Apart from being the cultural identity of the Balinese people, traditional Balinese culinary products are also an effective means of communication and Balinese cultural diplomacy. People who enjoy traditional Balinese culinary dishes will be more familiar with Balinese traditions and culture. Traditional Balinese culinary tourism needs to be maintained and developed. Keywords: culinary products, Bali, cultural diplomacy

Strategi Pengembangan Pariwisata Alternatif Berbasis Pelestarian Minuman Arak Bali di Desa Les, Kecamatan Tejakula, Buleleng

This study aims to examine feasible development strategies for the development of alternative tourism based on the preservation of Bali Arak Drink in Les Village, Tejakula, Buleleng using a SWOT analysis. There are two groups of respondents, the first is tourists totaling 125 people, and the second is the stakeholder group totaling 25 people. Data collection through questionnaire dissemination. This study concludes that the strength factors include: the cultural traditions, arak production process, Balinese food and arak pairing, natural attractions, close to the Tulamben, and souvenirs. The weaknesses include: lack of social media promotion, regulation and sales licenses. The opportunities include: the economy post Covid-19 Pandemic, the ease of bank credit, alcohol testing technology and product standardization. Threat factors are: the increases of fuel price, world geopolitics, licensing of spirits production, and enthusiasts of the younger generation to cultivate palm plantations. This research recommend to developing tour packages in the form of glamping in the coconut plantation area, Balinese culinary and educational tour packages, collaborations with influencers.

Studi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan Tradisional Lawar Putih di Destinasi Wisata Pura Uluwatu


 
 
 Lawar is a traditional Balinese food made from vegetables, minced meat, and grated coconut with Balinese spices. Most of the processed lawar use meat as the main raw material. On the other hand, meat is one of the foodstuffs that have high water content and a neutral pH which is prone to contamination with Escherichia coli and Staphylococcus aureus bacteria. The aim of this study was to determined microbial contamination of Balinese food pork and sanitation practices in several restaurants that sell pork lawar in the tourist destination area Uluwatu Temple. This study used simple random sampling and survey techniques. The results of this study served in data tables and the data ware analyzed descriptively. Parameters observed were total microbes, coliform, E. coli, and S. aureus. The results showed that 100% of pork lawar met the requirements for the total microbes of processed meat with heat treatment (<1x106 cfu/g), all pork lawar were positive for coliforms, 87.5% pork lawar did not met the requirements processed meat with heat treatment for E. coli (<1x102 cfu/g), and 100% of pork lawar had met the requirements processed meat with heat treatment for S. aureus (<1x102 cfu/g). Sanitation practices at the pork lawar restaurant in the tourist area Uluwatu Temple include traders bought raw materials at the local market, 50% of raw materials are directly processed, 50% of raw materials did not use directly, 50% of producers processed lawar in the morning, 62.5% of traders took lawar without wearing gloves, cleanliness of traders and personal hygiene were still not good.
 
 

Balinese Food Menu in Translation

Translation plays an important role in transferring the data among languages. Thus, translation is not just about translating languages, but also exploring cultures. This can be seen from the translation of traditional Balinese food menus which used to present various names of special dishes as part of Balinese local wisdom. The translation of traditional Balinese food menus is interesting to study since there are no professional translators involved in making it and the emergence of various technical terms are not easy to translate. This research was conducted with a qualitative descriptive method to analyze data and determine the translation strategy by considering the aspects of ingredients, taste, size, process, and shape. The theoretical framework by Newmark (1988) was applied to examine the data. The results of the analysis show that the food menu translation strategy which includes expansion and descriptive equivalent are based on several aspects of food menu translation.

Food Handlers Hygiene of Balinese Traditional Food in Tourism Destination at Badung Regency

Introduction: Food safety is the domain of public health problems which can be seen from the incidence of foodborne diseases that often occur in developing countries. Personal hygiene can prevent the occurrence of food borne diseases and cross contamination. This study aims to describe the food handlers hygiene while processing balinese traditional food. Methods: Observational research with cross sectional design. Respondents in this study are 90 food handlers in Badung Regency, obtained by purposive sampling. Descriptive statistical analysis and chi-square test was used in data analysis. Results: 20% food handler had good practice in personal hygiene while processing traditional food. Less than 100% food handlers wash their hands before and after cooking, wash their hands with soap, sneeze not facing food, and keep their nails clean and not long. 22,2% food handler uses hair net while processing food. 100% of food handlers are in good health and use clean clothes when processing food. There are differences in personal hygiene behavior based on education level (p=0,042). Conclusion: Traditional Balinese food handlers have low personal hygiene. Monitoring is needed to improve the hygiene of food handlers in the production processes. Analytical observational research is essential to understand the factors that influence food handler hygiene.

Total Analysis of Bacteria Contaminations, Staphylococcus aureus, and Salmonella in Urutan Babi Sold in Several Sub-district in Gianyar, Bali, Indonesia

Urutan babi (pork sausage) is a traditional Balinese food sold in various areas of Bali Island, one of which is in Gianyar Regency. In general, urutan babi are sold with a little regard for environmental sanitation in the sales area. The feared condition could result in bacterial contamination, including Salmonella sp. and Staphylococcus aureus which can cause various disease problems, especially in the human digestive system. This study aims to determine the total contamination of bacteria, Staphylococcus aureus, and Salmonella in urutan babi which are sold in Gianyar Regency and to determine the feasibility of urutan babi samples in accordance with food safety standards according to BPOM. Samples of urutan babi were obtained from several sellers of urutan babi spread across four sub-districts in Gianyar Regency, namely Gianyar, Sukawati, Tegallalang, and Ubud Districts. Sampling method was using a purposive sampling method of 30% of the total traders in each sub-district, while the microbial testing method used pour plate and streak plating methods and used selective media. Parameters tested included Total Plate Count (TPC), Staphylococcus aureus, and the presence of Salmonella in the urutan babi. The results showed that the microbial and S. aureus contamination rates for 3 weeks fluctuated between 102 and 107 CFU/g, while the Salmonella test result was negative. Based on the test, as many as 55 out of 66 samples (83%) exceed the consumption eligibility standards for the microbial contamination test (TPC), all samples exceed the consumption eligibility standards for the S. aureus contamination test, while all samples did not exceed the consumption eligibility standards for the Salmonella contamination test according to BPOM standards.

Inventarisasi Makanan Dan Minuman Tradisional Di Desa Satra Kecamatan Kintamani

This study aims to compile a detailed inventory of traditional Balinese food in Satra Village, Kintamani District which includes: (a) main meals, (b) side dishes made from vegetable and animal ingredients, (c) snacks or snacks, (d) drinks and (e) regional specialties. This type of research is survey research with descriptive method. Methods of collecting data were interviews, participatory observation, and documentation methods. Furthermore, the data were analyzed descriptively qualitatively, namely exposure with words to describe the object under study. The depiction of research data is carried out objectively according to the actual situation. Based on the results of interviews, observations and documentation, it was found that traditional Balinese food in Satra Village can be grouped into five groups, namely consisting of 3 types of main food, 8 types of side dishes from vegetable ingredients and 4 types of animal foods, snacks or snacks totaling 7 types, 5 types of drinks and 5 types of special foods

Modification of Traditional Balinese Food as Disaster Emergency Food

This study aimed to make disaster formula food based on traditional Balinese local food quality, nutritious, safe and in accordance with Balinese culture so that it can be accepted to cope with food availability in a state of disaster. The development of the disaster formula is based on the traditional Balinese jaja satuh meal made from glutinous rice flour and brown sugar with the substitution of treatment using green beans powder, peanuts, and cashews as a source of protein, and Moringa leaf powder as a source of food fiber. The study was designed in a randomized block design with six formulations and three replications. The results showed that the selected treatment of the formulation was F4 (20 g glutinous rice flour, 25g peanut powder, 5 g Moringa leaf powder, and 50 g brown sugar) with a degree of preference for color, aroma, texture, taste and overall acceptance of the like value.This formula has a water content of 7.18%, ash 1.34%, protein 16.41%, fat 13.53%, carbohydrates 61.48%, food fiber 18.87%, Fe 6.23 ppm and total energy of 433.27 per 100 gram formula. This formula is microbiologically safe with a shelf life more than 10 days. One portion of Balinese traditional local food-based disaster formula as much as 50 g can contribute energy of 216.64 kcal (10.31%), protein 8,205 g (16.41%), and fat 6.765 g (16.91%) for the standard emergency food is 2100 kcal, 50 g protein and 40 g fat.

A novel vegetarian food based on Balinese traditional foods: variety, processing, and nutrition

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.

Balinese culinary entrepreneurship amid globalization

This article intends to examine Balinese culinary entrepreneurship in the midst of this current of globalization, it is often found that millennials tend to choose or buy food from outside (imported) such as fast food which is considered more prestigious. Whereas typical Balinese food has its own advantages, namely all very fresh ingredients such as meat, fish and spices, especially bebungkilan (laos, turmeric, kencur and ginger) which can attract consumers, both domestic and foreign tourists. Several factors that influence tourists to enjoy Balinese culinary specialties are the background of the food, eating and drinking habits, service and packaging. Balinese cuisine that is often offered to tourists is pork guling, lawar, satay lilit, plecing, chicken betutu, while drinks such as daluman. This research was carried out throughout 2019-2021 with the object of research namely Warung Babi Guling Ibu Oka Ubud, Warung Babi Guling Pande Egi Gianyar, and Warung Babi Guling Selingsing Bu Suci Tabanan. The three research objects were chosen because many people, domestic tourists and foreign tourists visit to enjoy the Balinese specialties on offer.

Gastronomy of Pesan Tlengis as a Tourism Attraction in Werdi Bhuwana Village Bali

The general purpose of this research is to improve and develop Indonesia’s tourism development, especially rural tourism attraction in Bali, through developing traditional Balinese food so that it is known globally Abroad. However, the development of traditional food has not been achieved as expected. This happens because local food has not been explored in rural areas which are very abundant with culinary potential from nature to the fullest. One example is the food product pesan tlengis which is processed into delicious dishes and comes from the dregs of the process of making virgin coconut oil in Werdi Bhuwana Village. This study discusses in depth the forms of gastronomy that can be developed into a tourist attraction, and the efforts that can be made from the gastronomic meaning of traditional food pesan tlengis in Werdi Bhuwana Village, Mengwi District, Badung Regency. The research method with a descriptive qualitative approach uses several purposefully selected informants and data collection techniques are carried out by observation, in-depth interviews, and documentation studies with the theory developed in the form of gastronomic theory along with several microforms, tourism theory, and cultural theory. The results of the research will later show that coconut-based gastronomic forms need to be developed so that they can be used as tourist attractions. Efforts that can be made to develop the gastronomy of traditional food with pesan tlengis are related to the preparation and selection of materials, processing of materials, and presentation of food to be able to create new variants and products of good quality so that tourists can enjoy them. Furthermore, the gastronomic meaning of the pesan tlengis dish has been developed to provide added value to tourists and the people of Werdi Bhuwana Village, Mengwi District, Badung Regency.

PROGRAM LAWAR MERAH BEBAS CACINGAN BAGI MASYARAKAT DESA ADAT

Worm infection, especially caused by the Taenia solium tapeworm (taeniasis), is still found in Indonesia until today. The largest prevalence of taeniasis in Bali Province is located in Karangasem Regency. Taeniasis can occur if residents consume pork infected with Taenia solium, one of which is Balinese food namely red lawar. Karangasem residents who are still strong with the tradition of eating red lawar have a high risk of experiencing taeniasis if the process of making red lawar is not done properly. The education program for the residents is designed to prevent worm infection due to improper making process. The method applied is to provide insight into health science about taeniasis and how to make worm-free red lawar. The results showed that the program attracts residents’ attention, is able to be followed, and can be understood by the residents. This program has also been recommended to the village head to become a new habit in the making of red lawar.
 Keywords: Worm infection, Education, Red lawar, Residents, Taeniasis.

The Loyalty Model of Foreign Tourists Consuming Traditional Balinese Food

The Loyalty Model of Foreign Tourists Consuming Traditional Balinese Food

Transformation of Traditional Food with Duck Basic for Culinary Business Continuity in Ubud Tourist Village, Gianyar, Bali, Indonesia

Ubud Village, which is one of the attractions for tourists to visit the island of Bali, has a very beautiful and beautiful view. Tourists who visit Ubud not only enjoy the physical views of natural and man-made resources but they also want to learn about the original Balinese culture that breathes Hinduism. One thing that tourists can learn from Balinese culture is enjoying traditional Balinese food (culinary tours). This study aims to identify traditional Balinese food made from duck meat in terms of (1) The transformation product of traditional Balinese food made from duck and (2) Food contained in traditional Balinese food. The informants were determined by selecting restaurants and restaurants that sell traditional Balinese food which had been transformed and determined based on the purposive sampling method. Determination of information from tourists used in-depth interviews with resource persons who are competent in their fields. Data collection techniques are using observation, interviews, and documentation. The presentation of the research results is described quantitatively and qualitatively. Transformation processes such as texture, shape, taste, color, the aroma of the processing process, and attractive presentation methods, taking into account sanitary, hygienic, and food safety standards. Furthermore, the meaning of the transformation of traditional Balinese food made from a duck that has been developed is in the form of economic meaning, social meaning, ethical meaning, and aesthetic meaning. This will be able to provide added value to tourists and the community in Ubud Tourism Village.

The Processing Technique of Urutan Celeng as A Superior Product for Culinary Tour in Sangeh Abiansemal Tourism Village, Badung, Bali, Indonesia

one of the goals of tourism development in Indonesia is to develop local food in an area including traditional Balinese food globally. For now, this goal has not been achieved as expected. This happens because the local food in the villages is still abundant and not fully utilized. One example is the food that is usually used as a presentation/offering in Sangeh Tourism Village. This research will discuss the types of “Urutan Celeng” that can be developed into superior culinary tourism products as well as what cooking techniques can be done to improve the quality of “Urutan Celeng” in Sangeh Tourism Village, Abiansemal District, Badung Regency. The research method was carried out with a qualitative approach using several The informants were selected purposely and the data collection techniques were carried out by the method of observation, in-depth interviews and documentation studies with the theory developed in the form of the theory of culinary tourism and its several microforms, and cultural theory. The results showed the types of processed products such as urutan celeng metunu (smoked), urutan celeng medendeng (dried in the sun), the urutan celeng mekukus (steamed), and “Urutan Celeng” (just finished processing). Processing techniques that can be done to develop culinary tourism are related to the preparation of ingredients, processing of ingredients, and serving of food to be able to create new variations and good quality products for tourists to enjoy.

Traditional Balinese Food Existence and Appealing as The Culinary Tourism at Stars Hotels at Sanur Denpasar Bali

The purpose of this study is determining the existence, appealing, and also the tourist perception of Traditional Balinese Food at stars hotels in Sanur. The research sample is whole the four and five star hotels in Sanur. The purposive technique as used in determining the research informant by interviewed with the hotel chef. The tourist perception was collected by accidental sampling. Data collected by observation, interviewed, literature study, questionnaires, and the picture documentation. The data were analyzed by descriptive method and Likert Scale for the tourist perception.
 According to this research that most of the stars hotels at Sanur presents, and served with various menus, and the favorites menu is " Ikan Panggang Sambel Matah". The cooking process, with decreased the high spicy and add the sweet taste is the modification of the food for serving to the foreign tourist. The presentation by buffet and a la carte service. The Likert scale measurement shows that the presentation quality gets the highest score, total score is 382 (mean 4,24), and the lowest score is the variety of the menu with a total score 353 (mean 3,92).
 Keywords: existence, appealing, Traditional Balinese Food, the stars hotels

COMMODIF ICATION OF TRADITIONAL FOODS NAMELY SATE LILIT BALI IN SPICE BEACH CLUB BALI

This study aims to describe the commodification of traditional foods namely Sate Lilit Bali or Balinese type of Satay at the Spice Beach Club, Bali. This research uses a qualitative research approach. The object in this study is Sate Lilit, which is in the Spice Beach Club restaurant. Data collection methods used in this study were interviews, documentation, and observation. This study found that Spice Beach Club Lovina had commodified the Sate Lilit Bali to promote Balinese food and culture promotion without reducing the cultural value of Sate Lilit Bali. This study is important for a reference for further innovations in culinary art study in Hospitality Industry.

Higiene Dan Sanitasi Pada Pedagang Makanan Jajanan Bali Di Destinasi Wisata Kuliner Pasar Malam Sindu, Sanur, Bali

Sindu night market as a culinary destination is in good demand by foreign tourists staying in Sanur to enjoy traditional Indonesian foods. Various traditional foods are available in this market, such as Nasi Campur Banyuwangi, Sate-Gule Kambing Madura, including other Balinese food. Traditional Balinese foods have a strong tast, but have not been much sought after by tourists. In-depth research on hygiene and sanitation at Bali food vendors shows a problem and weakness. This research uses a descriptive method through a cross-sectional approach which allows textual data from interviews to be quantified for clear measurements. Subject measurement was performed on the subject variable at the time of examination. This does not mean that all research subjects were observed at the same time, but can be different subject at different times. The subjects of this study are the characteristics of food traders, personal hygiene of food traders, equipment sanitation and serving sanitation. The conclusion of this study showed that generally traditional Balinese street food traders at the Sindu night market understand the importance of taking hygiene and sanitation measures for food safety, seen from the characteristics of food traders, personal hygiene of food traders, equipment sanitation and serving sanitation. However, not all traders apply this when providing services. Keywords: Hygiene, Sanitation, Food Handler, Snacks, Culinary Tourism.