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  Subjects -> SOCIAL SCIENCES (Total: 1508 journals)
    - BIRTH CONTROL (20 journals)
    - CHILDREN AND YOUTH (254 journals)
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    - WOMEN'S STUDIES (168 journals)

SOCIAL SCIENCES (818 journals)                  1 2 3 4 5     

Showing 1 - 136 of 136 Journals sorted alphabetically
3C Empresa     Open Access   (Followers: 4)
A contrario     Full-text available via subscription   (Followers: 3)
A Practical Logic of Cognitive Systems     Full-text available via subscription   (Followers: 9)
Abant İzzet Baysal Üniversitesi Sosyal Bilimler Enstitüsü Dergisi     Open Access   (Followers: 1)
Abant Kültürel Araştırmalar Dergisi     Open Access  
Abordajes : Revista de Ciencias Sociales y Humanas     Open Access   (Followers: 1)
Aboriginal and Islander Health Worker Journal     Full-text available via subscription   (Followers: 14)
About Performance     Full-text available via subscription   (Followers: 11)
Academic Journal of Interdisciplinary Studies     Open Access  
Academicus International Scientific Journal     Open Access   (Followers: 4)
Access     Full-text available via subscription   (Followers: 25)
ACCESS: Critical Perspectives on Communication, Cultural & Policy Studies     Full-text available via subscription   (Followers: 10)
ACCORD Occasional Paper     Open Access   (Followers: 4)
Accountability in Research: Policies and Quality Assurance     Hybrid Journal   (Followers: 18)
Acta Academica     Full-text available via subscription   (Followers: 6)
Acta Scientiarum. Human and Social Sciences     Open Access   (Followers: 8)
Acta Universitatis Sapientiae, Philologica     Open Access   (Followers: 1)
Adelphi series     Hybrid Journal   (Followers: 13)
Adıyaman Üniversitesi Sosyal Bilimler Enstitüsü Dergisi     Open Access  
Adıyaman Üniversitesi Sosyal Bilimler Enstitüsü Dergisi / Adiyaman University Journal of Social Sciences     Open Access  
Administrative Science Quarterly     Full-text available via subscription   (Followers: 178)
Administrative Theory & Praxis     Full-text available via subscription   (Followers: 4)
Adnan Menderes Üniversitesi Sosyal Bilimler Enstitüsü Dergisi     Open Access  
Adultspan Journal     Hybrid Journal   (Followers: 1)
Advances in Appreciative Inquiry     Hybrid Journal   (Followers: 1)
Advocate: Newsletter of the National Tertiary Education Union     Full-text available via subscription   (Followers: 1)
África     Open Access   (Followers: 1)
Africa Spectrum     Open Access   (Followers: 12)
African Affairs     Hybrid Journal   (Followers: 65)
African Renaissance     Full-text available via subscription   (Followers: 3)
African Research Review     Open Access   (Followers: 6)
African Social Science Review     Open Access   (Followers: 9)
Afrika Focus     Open Access  
Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi     Open Access  
Ágora : revista de divulgação científica     Open Access  
Ágora de Heterodoxias     Open Access  
Ağrı İbrahim Çeçen Üniversitesi Sosyal Bilimler Enstitüsü Dergisi     Open Access  
Ahi Evran Üniversitesi Sosyal Bilimler Enstitüsü Dergisi     Open Access  
Akademik Bakış Uluslararası Hakemli Sosyal Bilimler Dergisi     Open Access  
Akademik Hassasiyetler     Open Access  
Akademik İncelemeler Dergisi     Open Access   (Followers: 1)
Akademika : Journal of Southeast Asia Social Sciences and Humanities     Open Access   (Followers: 7)
Al Farabi Uluslararası Sosyal Bilimler Dergisi     Open Access  
Al-Mabsut : Jurnal Studi Islam dan Sosial     Open Access   (Followers: 1)
Alliage     Free  
Alteridade     Open Access  
American Communist History     Hybrid Journal   (Followers: 18)
Anais do Congresso de Pesquisa e Extensão e da Semana de Ciências Sociais da UEMG/Barbacena     Open Access  
ANALES de la Universidad Central del Ecuador     Open Access   (Followers: 3)
Anales de la Universidad de Chile     Open Access  
Análisis     Open Access  
Analysis     Full-text available via subscription   (Followers: 3)
Andamios. Revista de Investigacion Social     Open Access  
Anduli : Revista Andaluza de Ciencias Sociales     Open Access  
Anemon Muş Alparslan Üniversitesi Sosyal Bilimler Dergisi     Open Access  
Anka E-Dergi     Open Access  
Ankara University SBF Journal     Open Access  
Annals of Humanities and Development Studies     Open Access   (Followers: 6)
Annals of the American Academy of Political and Social Science     Hybrid Journal   (Followers: 44)
Annuaire de l’EHESS     Open Access  
Anthropocene Review     Hybrid Journal   (Followers: 7)
Anthurium : A Caribbean Studies Journal     Open Access   (Followers: 7)
Approches inductives : Travail intellectuel et construction des connaissances     Full-text available via subscription  
Apuntes : Revista de Ciencias Sociales     Open Access   (Followers: 2)
Apuntes de Investigación del CECYP     Open Access  
Arbor     Open Access  
Argomenti. Rivista di economia, cultura e ricerca sociale     Open Access   (Followers: 4)
Argumentos. Revista de crítica social     Open Access  
Around the Globe     Full-text available via subscription   (Followers: 1)
Arquivos do CMD : Cultura, Memória e Desenvolvimento     Open Access  
Articulo - Journal of Urban Research     Open Access   (Followers: 5)
Artvin Coruh University International Journal of Social Sciences     Open Access  
Asia Pacific Journal of Sport and Social Science     Hybrid Journal   (Followers: 6)
Asian Journal of German and European Studies     Open Access  
Asian Journal of Quality of Life     Open Access  
Asian Journal of Social Science     Hybrid Journal   (Followers: 12)
Asian Journal of Social Sciences and Management Studies     Open Access   (Followers: 7)
Asian Social Science     Open Access   (Followers: 8)
Astrolabio     Open Access  
Asya Araştırmaları Uluslararasi Sosyal Bilimler Dergisi / Journal of Asian Studies     Open Access  
Atatürk Dergisi     Open Access  
Australasian Review of African Studies, The     Full-text available via subscription   (Followers: 2)
Australian Aboriginal Studies     Full-text available via subscription   (Followers: 10)
Australian and Aotearoa New Zealand Psychodrama Association Journal     Full-text available via subscription  
Australian Journal of Emergency Management     Full-text available via subscription   (Followers: 17)
Australian Journal on Volunteering     Full-text available via subscription   (Followers: 2)
Austrian Journal of South-East Asian Studies     Open Access   (Followers: 1)
Balkan Journal of Social Sciences     Open Access   (Followers: 4)
Bandung : Journal of the Global South     Open Access   (Followers: 1)
BARATARIA. Revista Castellano-Manchega de Ciencias sociales     Open Access  
Basic and Applied Social Psychology     Hybrid Journal   (Followers: 41)
Basic Income Studies     Hybrid Journal   (Followers: 8)
Bayero Journal of Pure and Applied Sciences     Open Access   (Followers: 3)
Berkeley Undergraduate Journal     Full-text available via subscription   (Followers: 1)
Beykent Üniversitesi Sosyal Bilimler Dergisi     Open Access  
Bhakti Persada : Jurnal Aplikasi IPTEKS     Open Access  
Big Data & Society     Open Access   (Followers: 42)
Bildhaan : An International Journal of Somali Studies     Open Access   (Followers: 4)
Bilecik Şeyh Edebali University Journal of Social Science Institute     Open Access  
Bingöl Üniversitesi Sosyal Bilimler Enstitüsü Dergisi     Open Access  
Black Women, Gender & Families     Full-text available via subscription   (Followers: 15)
BMC Medical Ethics     Open Access   (Followers: 21)
Bodhi : An Interdisciplinary Journal     Open Access   (Followers: 3)
Body Image     Hybrid Journal   (Followers: 14)
BOGA : Basque Studies Consortium Journal     Open Access   (Followers: 3)
Boletín Cultural y Bibliográfico     Open Access   (Followers: 3)
Border Crossing : Transnational Working Papers     Open Access   (Followers: 4)
Brain and Cognition     Hybrid Journal   (Followers: 37)
Brasiliana - Journal for Brazilian Studies     Open Access   (Followers: 1)
British Review of New Zealand Studies     Full-text available via subscription   (Followers: 4)
Bulletin de l’Institut Français d’Études Andines     Open Access   (Followers: 4)
Caderno CRH     Open Access   (Followers: 3)
California Italian Studies Journal     Full-text available via subscription   (Followers: 6)
Caminho Aberto : Revista de Extensão do IFSC     Open Access  
Canadian Journal of Human Sexuality     Hybrid Journal   (Followers: 2)
Canadian Social Science     Open Access   (Followers: 11)
Caribbean Studies     Full-text available via subscription   (Followers: 11)
Castalia : Revista de Psicología de la Academia     Open Access  
Catalan Social Sciences Review     Open Access   (Followers: 1)
Catalyst : A Social Justice Forum     Open Access   (Followers: 9)
Catholic Social Science Review     Open Access   (Followers: 5)
CBU International Conference Proceedings     Open Access   (Followers: 3)
Cemoti, Cahiers d'études sur la méditerranée orientale et le monde turco-iranien     Open Access   (Followers: 3)
Challenges     Open Access   (Followers: 3)
China Journal of Social Work     Hybrid Journal   (Followers: 2)
Chinese Studies     Open Access   (Followers: 8)
Ciencia e Interculturalidad     Open Access   (Followers: 3)
Ciência ET Praxis     Open Access  
Ciencia Sociales y Económicas     Open Access  
Ciencia y Sociedad     Open Access   (Followers: 3)
Ciencia, Cultura y Sociedad     Open Access   (Followers: 1)
Ciencias Holguin     Open Access   (Followers: 3)
Ciências Sociais Unisinos     Open Access   (Followers: 3)
Ciencias Sociales y Educación     Open Access   (Followers: 4)
Ciencias Sociales y Humanidades     Open Access   (Followers: 4)
CienciaUAT     Open Access   (Followers: 1)
Científic@ : Multidisciplinary Journal     Open Access  
Citizen Science : Theory and Practice     Open Access   (Followers: 1)
Citizenship Teaching & Learning     Hybrid Journal   (Followers: 7)
Ciudad Paz-ando     Open Access   (Followers: 1)
Civilizar Ciencias Sociales y Humanas     Open Access   (Followers: 3)
Civitas - Revista de Ciências Sociais     Open Access   (Followers: 3)
Claroscuro     Open Access   (Followers: 1)
CLIO América     Open Access   (Followers: 1)
Cogent Social Sciences     Open Access   (Followers: 4)
Cognitive and Behavioral Practice     Hybrid Journal   (Followers: 11)
Colección Académica de Ciencias Sociales     Open Access  
Colonial Academic Alliance Undergraduate Research Journal     Open Access   (Followers: 4)
Communication, Politics & Culture     Open Access   (Followers: 13)
Communities, Children and Families Australia     Full-text available via subscription   (Followers: 2)
Community Empowerment     Open Access  
Compendium     Open Access   (Followers: 1)
Comprehensive Therapy     Hybrid Journal   (Followers: 3)
Comuni@cción     Open Access  
Comunitania : Revista Internacional de Trabajo Social y Ciencias Sociales     Open Access   (Followers: 1)
ConCiencia     Open Access  
Confluenze Rivista di Studi Iberoamericani     Open Access  
Connections     Open Access  
Contemporary Journal of African Studies     Full-text available via subscription   (Followers: 4)
Contemporary Social Science     Hybrid Journal   (Followers: 14)
CONTRA : RELATOS desde el Sur     Open Access  
Contribuciones desde Coatepec     Open Access   (Followers: 1)
Convergencia     Open Access   (Followers: 3)
Cooperativismo y Desarrollo     Open Access   (Followers: 1)
Corporate Reputation Review     Hybrid Journal   (Followers: 5)
CRDCN Research Highlight / RCCDR en évidence     Open Access   (Followers: 1)
Creative and Knowledge Society     Open Access   (Followers: 9)
Creative Approaches to Research     Full-text available via subscription   (Followers: 13)
Critical Psychology     Hybrid Journal   (Followers: 9)
Critical Studies on Terrorism     Hybrid Journal   (Followers: 27)
Crossing the Border : International Journal of Interdisciplinary Studies     Open Access   (Followers: 5)
CTheory     Open Access  
Cuadernos de la Facultad de Humanidades y Ciencias Sociales - Universidad Nacional de Jujuy     Open Access   (Followers: 1)
Cuadernos Interculturales     Open Access  
Çukurova Üniversitesi Sosyal Bilimler Enstitüsü Dergisi     Open Access  
Cultural Studies Review     Full-text available via subscription   (Followers: 15)
Cultural Trends     Hybrid Journal   (Followers: 18)
Culturales     Open Access   (Followers: 3)
Culturas. Revista de Gestión Cultural     Open Access   (Followers: 1)
Culture Mandala : The Bulletin of the Centre for East-West Cultural and Economic Studies     Open Access   (Followers: 1)
Culture Scope     Full-text available via subscription   (Followers: 4)
Cumhuriyet Üniversitesi Edebiyat Fakültesi Sosyal Bilimler Dergisi     Open Access  
Current Research in Social Sciences     Open Access  
Dalat University Journal of Science     Open Access  
De Prácticas y Discursos. Cuadernos de Ciencias Sociales     Open Access   (Followers: 1)
Debats. Revista de cultura, poder i societat     Open Access   (Followers: 1)
Decyzje     Open Access  
Demographic Research     Open Access   (Followers: 12)
Derecho y Ciencias Sociales     Open Access   (Followers: 3)
Desacatos     Open Access   (Followers: 1)
Desafios     Open Access  
Desenvolvimento em Questão     Open Access  
Developing Practice : The Child, Youth and Family Work Journal     Full-text available via subscription   (Followers: 19)
Development     Hybrid Journal   (Followers: 15)
Didáctica de las Ciencias Experimentales y Sociales     Open Access  
DIFI Family Research and Proceedings     Open Access   (Followers: 1)
Discourse & Society     Hybrid Journal   (Followers: 65)
Dissertare : Revista de Investigación en Ciencias Sociales     Open Access  
Distinktion : Scandinavian Journal of Social Theory     Hybrid Journal   (Followers: 10)
Divulgatio : Perfiles Académicos de Posgrado     Open Access  

        1 2 3 4 5     

Journal Cover
BOSAPARIS : Pendidikan Kesejahteraan Keluarga
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2599-1434 - ISSN (Online) 2599-1442
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  • TRADISI NYACAHIN DI DESA WISATA TARO, KECAMATAN TEGALLALANG, KABUPATEN
           GIANYAR

    • Authors: Ni Kadek Ayu Handayani ., Cokorda Istri Raka Marsiti, S.Pd; M.Pd. ., Ni Made Suriani, S.Pd, M.Par. .
      Abstract: Penelitian ini bertujuan untuk (1) mengetahui makna dari tradisi Nyacahin, (2) mengetahui hidangan yang diolah pada tradisi Nyacahin ditinjau dari jenis hidangan, teknik pengolahan, dan teknik penyajian. Penelitian ini merupakan penelitian deskriptif kualitatif yang mengambil lokasi di Desa Taro, Kecamatan Tegallalang, Kabupaten Gianyar. Teknik penentuan sample menggunakan Snowball Sampling yaitu Suardika selaku informan kunci. Metode yang digunakan untuk mengumpulkan data adalah metode observasi, wawancara, dan studi dokumen. Lembar observasi dan pedoman wawancara digunakan sebagai instrumen penelitian, dan studi dokumen digunakan untuk melengkapi data berupa foto, sedangkan analisis data dilakukan secara deksriptif kualitatif. Hasil penelitian ini menunjukkan bahwa (1) makna tradisi nyacahin terdiri dari nilai sosial dan nilai religius, (2) jenis-jenis hidangan yang diolah pada saat nyacahin ialah tipat sebagai hidangan pokok. Lauk-pauk berupa sate. Sayuran berupa pesan lawar, lawar putih, dan tum kacang hijau. Jajan berupa rengginang, kiping, penyon, dan bantal. Proses pengolahan hidangan bali pada saat nyacahin menggunakan teknik direbus, dikukus, dan digoreng. Teknik penyajiannya menggunakan wanci.
      Kata Kunci : Hidangan Bali, Nyacahin, Pengolahan dan Penyajian
      This study aims to (1) know the meaning of the traditions Nyacahin, (2) to know the dishes processed in the tradition Nyacahin in terms of the types of hydration, processing techniques, and serving techniques. This research is a qualitative descriptive research that takes place in Taro Village, Tegallalang District, Gianyar Regency. The technique of determining sample using Snowball Sampling is Suardika as the key informant. The method used to collect data is the method of observation, interview, and document study. The observation sheets and interview guides were used as research instruments, and document studies were used to complement the data in the form of photographs, while the data analysis was done qualitative descriptive. The results of this study indicate that (1) the meaning of traditions Nyacahin filled with social values,and religious values, (2) the types of dishes that are processed at Nyacahin is tipat as the main dish. Side dish of sate. Vegetable in the form of lawar message, white lawar, and green bean tum. Snacks such as rengginang, kiping, penyon, and pillow. Processing of Balinese dishes at the time of hiscin using boiling technique, steamed, and fried. Techniques serving using wanci.
      keyword : Balinese Dish, Nyacahin, Processing and Serving
      PubDate: 2018-02-28
      Issue No: Vol. 8, No. 2 (2018)
       
  • PENERAPAN METODE PEMBELAJARAN ROLE PLAYING UNTUK MENINGKATKAN HASIL
           BELAJAR PADA MATA PELAJARAN LAYANAN PORTER SISWA KELAS XI AKOMODASI
           PERHOTELAN 1 SMK PARIWISATA TRIATMAJAYA SINGARAJA

    • Authors: Kadek Meli Anggarsari ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd. ., Cokorda Istri Raka Marsiti, S.Pd; M.Pd. .
      Abstract: Penelitian ini bertujuan untuk (1) mendeskripsikan penerapan metode pembelajaran role playing untuk meningkatkan hasil belajar pada mata pelajaran layanan porter siswa kelas XI AP1 SMK Pariwisata Triatma Jaya Singaraja; (2) mendeskripsikan respon siswa kelas XI AP1 terhadap metode pembelajaran role playing dalam pembelajaran layanan porter. Alat pengumpulan data yang digunakan untuk hasil belajar pada ranah kognitif menggunakan tes tulis, ranah afektif menggunakan lembar observasi, dan ranah psikomotor menggunakan tes kinerja. Alat pengumpulan data yang digunakan untuk respon siswa adalah angket tertutup. Jenis penelitian ini adalah penelitian tindakan kelas. Hasil penelitian ini menunjukan bahwa (1) terjadi peningkatan hasil belajar dilihat dari analisis data pada siklus I yaitu rata-rata hasil belajar 83,6 dan ketuntasan hasil belajar 62,5%. Pada siklus II yaitu rata-rata hasil belajar 87,0 dan ketuntasan hasil belajar 87,5%. (2) respon siswa terhadap pembelajaran layanan porter dengan metode role playing pada siklus I sebesar 58,03 dan siklus II sebesar 64,18 yang terkategori positif.
      Kata Kunci : hasil belajar, layanan porter, role playing
      This research ams to (1) Describe the application of learning method role playing to improve learning on the subject student porter service XI AP1 SMK Pariwisata Triatma Jaya Singaraja. (2) Describe student responses class XI Ap1 SMK Pariwisata Triatma Jaya Singaraja to method study role playing in learning service porter. Test was used in assessing cognitive domain, observation sheet was used in assessing affective domain, and psychomotor domain was assessed through practicing. Test the data collection tool used to respond student is aclosed questionnaire. Study was classroom action research. The result of this study shows that (1) there is an increase in learning outcomes seen from the analysis of the data on the cycle I was 83,6 and completeness of learning outcomes was 62,5% and in Cycle II average of learning outcomes was 87,0 and completeness of learning outcomes was 87,5%. (2) Student response to porter service learning by method role playing in cycle I amount 58,03 and in cycle II was 64,18 which is category positive
      keyword : learning outcome, porter service, role playing
      PubDate: 2018-02-28
      Issue No: Vol. 8, No. 2 (2018)
       
  • STUDI EKSPERIMEN BUAH BELIMBING WULUH MENJADI SORBET

    • Authors: Ni Putu Mas Yudayani ., Dra. Damiati, M.Kes ., Luh Masdarini, S.Pd; M.Pd. .
      Abstract: Penelitian eksperimen ini bertujuan untuk mengetahui (1) formulasi resep baku sorbet buah belimbing wuluh (2) kualitas sorbet dari aspek tekstur dan aspek rasa. Penelitian ini adalah penelitian eksperimen. Metode yang digunakan untuk mendapatkan data adalah metode observasi. Sorbet buah belimbing wuluh dari aspek tekstur dan aspek rasa diuji oleh 25 panelis terlatih dengan menggunakan intrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, buruk. Kemudian dianalisi melalui analisis deskriptif kuantitatif. Hasil menunjukkan (1) formulasi resep baku sorbet buah belimbing wuluh dengan bahan utama belimbing wuluh 500 gr, gula pasir 300 gr dan air 100 ml. kualitas sorbet buah belimbing wuluh dilihat dari aspek tekstur berada dalam kategori baik dengan skor (2,64) yaitu memiliki tekstur kasar dan berserat (2) kualitas sorbet buah belimbing wuluh dilihat dari aspek rasa berada dalam kategori baik dengan skor (2,60) yaitu memiliki rasa manis, keasaman.
      Kata Kunci : buah belimbing wuluh, sorbet, tekstur, rasa
      This experimental research is aimed to find out (1) the recipe formulation of raw sorbet of star fruit (2) sorbet quality from texture aspect and taste aspect. This research is experimental research. The method used to obtain data is the method of observation. Sorbet of starfruit from texture aspect and taste aspect tested by 25 panel of trained by using instrument in the form of organoleptic test sheet with 3 levels that is good, enough, bad. Then it is analyzed through quantitative descriptive analysis. The results showed (1) prescription formulation of raw sorbet star fruit starfruit with main ingredient starfruit wuluh 500 gr, 300 gr sugar and water 100 ml. the quality of star fruit sorbet wuluh seen from the texture aspect is in good category with score (2,64) that has coarse texture and fibrous (2) quality sorbet of star fruit wuluh seen from flavor aspect are in good category with score (2,60) that is has a sweet taste, acidity.
      keyword : star fruit, sorbet, texture, flavor
      PubDate: 2018-02-27
      Issue No: Vol. 8, No. 2 (2018)
       
  • PARTISIPASI MASYARAKAT DESA WANAGIRI DALAM PENGEMBANGAN OBJEK WISATA AIR
           TERJUN BANYUMALA DI KECAMATAN SUKASADA, KABUPATEN BULELENG

    • Authors: Winda Harmoni Ni Putu ., Dra. Damiati; M.Kes ., Ni Made Suriani, S.Pd, M.Par. .
      Abstract: Penelitian ini dilaksanakan di Desa Wanagiri dengan tujuan untuk menganalisis partisipasi masyarakat desa Wanagiri dalam pengembangan objek wisata Air Terjun Banyumala. Teknik penentuan responden menggunakan cluster sampling. Dalam penelitian ini, teknik pengumpulan data dilakukan dengan metode observasi, wawancara, angket. Sedangkan instrumen yang digunakan dalam pengumpulan data berupa daftar pertanyaan atau angket langsung tertutup dengan menggunakan skala likert yang diolah melalui analisis deskriptif. Hasil penelitian ini menunjukan bahwa partisipasi masyarakat pada tahap pengambilan keputusan berupa memberikan informasi dan ikut dalam mengidentifikasi potensi objek wisata Air Terjun Banyumala, partisipasi masyarakat pada tahap pelaksanaan berupa menjaga keamanan, keindahan di lingkungan objek wisata Air Terjun Banyumala dan terlibat dalam mempromosikan objek wisata Air Terjun Banyumala, partisipasi masyarakat pada tahap memanfaatkan hasil berupa mendukung kegiatan pariwisata yang telah ditentukan dengan baik dalam pengembangan objek wisata, partisipasi masyarakat pada tahap evaluasi adalah berupa mengawasi kegiatan pariwisata di objek wisata Air Terjun Banyumala dan mengawasi tindakan negatif yang dapat merusak objek wisata dan kenyamanan wisatawan berkunjung. Partisipasi masyarakat desa Wanagiri dalam pengembangan objek wisata Air Terjun Banyumala tergolong baik dengan rata-rata persentase 57%, dimana pada tahap pengambilan keputusan persentase masyarakat hanya 58%, pada tahap pelaksanaan 57%, tahap memanfaatkan hasil 55% dan pada tahap evaluasi 57%. Namun, ada beberapa kendala yang dihadapi masyarakat dalam berpartisipasi yaitu bahasa, pemahaman masyarakat mengenai pariwisata masih kurang, terbatasnya pendanaan.
      Kata Kunci : Partisipasi, Masyarakat, Objek Wisata.
      This research was conducted in Wanagiri Village with the aim to analyze the participation of Wanagiri villagers in the development of Banyumala Waterfall object. Determination technique of respondents using cluster sampling. In this research, data collection technique is done by observation method, interview, questionnaire. While the instruments used in the collection of data in the form of a list of questions or questionnaires directly closed using a likert scale processed through descriptive analysis. The results of this study indicate that community participation in the decision-making phase in the form of providing information and participate in identifying the potential attractions Banyumala Waterfall, community participation in the implementation stage in the form of maintaining security, beauty in the tourist attraction Banyumala Waterfall and involved in promoting attractions Waterfall Banyumala, community participation at the stage of utilizing the results in the form of supporting tourism activities that have been well defined in the development of tourism objects, community participation in the evaluation stage is in the form of supervising tourism activities in Banyumala Waterfall attractions and oversee the negative actions that can damage tourist attractions and tourist comfort visit. The participation of Wanagiri villagers in the development of Banyumala Waterfall object is good with the average percentage of 57%, where in the decision making stage the percentage of the community is only 58%, at the implementation stage of 57%, the stage utilizes 55% and 57% evaluation stage. However, there are some obstacles faced by the community in participating in the language, public understanding of tourism is still lacking, limited funding.
      keyword : Participation, Community, Tourist Attraction.
      PubDate: 2018-02-26
      Issue No: Vol. 8, No. 2 (2018)
       
  • SUBSTITUSI TEPUNG TALAS KIMPUL MENJADI KUE KERING SAGON

    • Authors: Desak Nyoman Kartika Dewi ., Dra. Damiati, M.Kes ., Cokorda Istri Raka Marsiti, S.Pd; M.Pd. .
      Abstract: Penelitian ini bertujuan untuk mengetahui kualitas kue kering sagon dengan mengunakan tepung talas kimpul dilihat dari aspek (1) rasa,(2) warna dan (3) tekstur. Panelis dalam penelitian ini menggunakan panelis terlatih yang terdiri dari 25 orang panelis terlatih. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrument berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, kurang. Data dianalisis dengan menggunakan teknik deskriptif kuantitatif. Hasil penelitian ini menunjukkan (1) Kualitas kue kering sagon mengunakan tepung talas kimpul dilihat dari aspek rasa berada dalam kategori baik (2,76),sesuai tolok ukur yaitu manis dan gurih,(2)Kualitas kue kering sagon mengunakan tepung talas kimpul dilihat dari aspek warna berada dalam kategori baik (2,68) sesuai tolok ukur yaitu dominan memiliki putih kecoklatan sesuai dengan warna dari tepung talas kimpul, (3) Kualitas kue kering sagon mengunakan tepung talas kimpul dilihat dari aspek tekstur berada dalam kategori baik (2,56), sesuai tolok ukur yaitu kering dan renyah.
      Kata Kunci : Tepung talas kimpul, tekstur, rasa, sagon, warna
      This study aims to determine the quality of sago cake by using taro flour seen from aspects (1) flavor, (2) color and (3) texture. Panelists in this study used trained panelists consisting of 25 trained panelists. Data collection method used in this research is the method of observation by using instrument in the form of organoleptic test sheet with 3 levels that is good, enough, less. Data were analyzed by using quantitative descriptive technique. The result of this research shows (1) The quality of the sago cake using taro flour is seen from the taste aspect is in good category (2.76), according to the benchmark that is sweet and savory, (2) The quality of sagon cake using taro flour seen from aspect of color is in good category (2,68) according to benchmark that is dominant have white brown in accordance with color of taro flour, (3) Quality of sagon cake using flour taro kimpul seen from aspect of texture is in good category (2,56 ), according to the benchmark that is dry and crunchy.
      keyword : Taro, flour, texture, flavor, sagon, color
      PubDate: 2018-02-26
      Issue No: Vol. 8, No. 2 (2018)
       
  • UJI KUALITAS MANISAN KULIT PISANG KEPOK

    • Authors: Putu Dedo Hendrawan ., Cokorda Istri Raka Marsiti, S.Pd; M.Pd. ., Luh Masdarini, S.Pd, M.Pd. .
      Abstract: Abstrak Penelitian eksperimen ini bertujuan untuk mengetahui kualitas manisan kulit pisang kepok dilihat dari, (1) aspek bentuk,(2) aroma (3) tekstur dan (4) rasa.Penelitian ini menggunakan panelis terlatih yang terdiri dari 20 orang panelis. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrument berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, dan kurang. Data dianalisis dengan menggunakan teknik deskriptif kuantitatif. Hasil penelitian ini menunjukkan (1) kualitas manisan kulit pisang kepok tanpa jeruk lemon dan dengan jeruk lemon dilihat dari aspek bentuk berada dalam kategori baik, dengan skor 2.9 dan 2.9 sesuai tolok ukur yaitu manis, bentuk rapi dan menarik, (2) kualitas manisan kulit pisang kepok dilihat dari aspek aroma berada dalam kategori baik dengan skor 2.45 dan 2.8 sesuai tolok ukur yaitu dominan memiliki aroma kulit pisang kepok, (3) kualitas manisan kulit pisang kepok dilihat dari aspek tekstur berada dalam kategori baik dengan skor 2.8 dan 2.9 sesuai tolok ukur yaitu kering dan kenyal, (4) kualitas manisan kulit pisang kepok dilihat dari aspek rasa berada pada kategori baik dengan skor 2.75 dan 2.85. Sesuai dengan tolok ukur yaitu manis dan sedikit sepat.
      Kata Kunci : manisan, kulit pisang kepok, aroma, tekstur dan rasa.
      This experimental research to know the quality of candied banana peel skin seen from, (1) form, (2) aroma (3) texture and (4) taste. research using panelist consisting of 20 panelist. Data settlement method used in this research is observation method by using instrument. With 3 levels of good, enough, and less. Data were analyzed by using quantitative descriptive technique. The results of this study show (1) the quality of candied banana peel kepok without lemon and with lemon in terms of shape in good category, with the score 2.9 and 2.9 according to benchmarks that is sweet, neat and attractive form, (2) the quality of banana peel kepok seen from the aspect of the scent is in good category with score 2.45 and 2.8 according to the dominant benchmarks have banana peel scent, (3) the quality of candied banana peel skin seen from the texture side is in good category with score 2.8 and 2.9 according to the benchmark that is dry and chewy, (4) the quality of candied banana skin kepok seen from the sense aspect is in good category with a score of 2.75 and 2.85. In accordance with the benchmark it is sweet and slightly sour
      keyword : *sweets, banana peel, aroma, texture and taste.*
      PubDate: 2018-02-26
      Issue No: Vol. 8, No. 2 (2018)
       
  • Pengolahan Kulit Pisang Kepok Menjadi Abon

    • Authors: Gede Hendra Kusuma ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd. ., Luh Masdarini, S.Pd; M.Pd. .
      Abstract: Penelitian eksperimen ini bertujuan untuk mengetahui proses pengolahan abon kulit pisang kepok dan kualitas abon kulit pisang kepok dilihat dari aspek, warna, tekstur, dan rasa. Panelis dalam penelitian ini menggunakan panelis terlatih yang terdiri dari 15 orang panelis yaitu 5 guru SMKN 1 Seririt, 5 guru SMK Triatmajaya Singaraja dan 5 mahasiswa PKK Undiksha Singaraja. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, kurang. Data dianalisis dengan menggunakan teknik deskriptif kuantitatif. Hasil penelitian ini menunjukan kulit pisang kepok diolah menjadi abon melalui proses penyortiran, perebusan, penumbukan, dan penggorengan. kualitas abon kulit pisang kepok dilihat dari aspek warna, tekstur, dan rasa berada pada kategori baik. Uji kualitas aspek warna berada pada kategori baik dengan skor (2.73) sesuai tolok ukur yaitu coklat. Uji kualitas aspek tekstur berada pada kategori baik dengan skor (2.63) sesuai tolok ukur yaitu kering. Uji kualitas dari aspek rasa berada pada kategori baik dengan skor (2.73) sesuai tolok ukur yaitu manis gurih.
      Kata Kunci : abon kulit pisang kepok, kualitas, proses
      This experimental research aimed at knowing the process of making abon from kepok banana peels and its quality from aspects of color, texture, and taste. This study used trained palists wich consisted of 15 panelist wich were divide into 5 teacher of SMKN 1 Seririt, 5 teacher SMK Triatmajaya Singaraja and 5 college student of PKK of Ganesha University of Education. Method of data collection used in this study was observation method by using instrument namely organoleptic test sheet with 3 categories such as good, enough, and less. The data were analyzed by using descriptive quantitative technique. The result of the study showed that kepok banana peels were processing through sorting process, boiling process, mashing process, and frying process. The quality of abon made from kepok banana peels from aspects of color, texture, and taste was belonged into good category. Quality test from the aspect of color was belonged into good category with score (2,73) based on benchmark that was brown. Quality test from the aspect of texture was belonged into good category with score (2,63) based on benchmark wich as dry. The quality test from the aspect of taste wasbelonged into good category with score (2,73) based on benchmark which was sweet and tasteful. Abon from kepok banana peels, process, quality
      keyword : Keywoords: Abon from kepok banana peels, process, quality
      PubDate: 2018-02-26
      Issue No: Vol. 8, No. 2 (2018)
       
  • IDENTIFIKASI HIDANGAN KHAS USABA SAMBAH DI DESA TENGANAN PEGRINGSINGAN

    • Authors: Ni Luh Sri Lestari ., Cokorda Istri Raka Marsiti, S.Pd; M.Pd. ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd. .
      Abstract: Penelitian ini bertujuan untuk mengidentifikasi hidangan khas prosesi usaba sambah dari tahap persiapan, pelaksanaan, dan penutup dilihat dari teknik persiapan, pengolahan, dan penyajian dalam pengolahan hidangan. Metode pengumpulan data yang digunakan dalam penelitian yaitu metode observasi dan wawancara, sedangkan instrumen penelitian yang digunakan yaitu lembar observasi dan panduan wawancara yang kemudian dianalisis menggunakan teknik deskriptif. Dalam penelitian ini menunjukkan bahwa hidangan khas di Desa Tenganan Pegringsingan dapat dilihat dari teknik persiapan, pengolahan, penyajian. Subjek dalam penelitian ini adalah Kepala Desa Tenganan Pegringsingan, Kepala Dusun Desa Tenganan Pegringsingan, Juru Patus, dan penduduk asli Desa Tenganan Pegringsingan. Hasil penelitian dari hidangan khas disini dapat dibagi menjadi 3 tahap dilihat dari teknik persiapan, pengolahan, dan penyajiannya yaitu (1) hidangan khas pada tahap persiapan usaba sambah dimana hidangan pokoknya meliputi pengepunjung, jajanan meliputi patulaya dan uduan (2) hidangan khas pada tahap pelaksanaan usaba sambah hidangan pokoknya meliputi ketambat, hidangan lauk pauk meliputi cacah, marus, pesan les, be mejakan, petis, hidangan sayuran meliputi ononan dan pademare, jajanan meliputi kembung merah, kembung putih, plegantung, abug, jambal angina, (3) hidangan khas pada tahap penutup usaba sambah hidangan sayuran meliputi kuah barak, hidangan lauk pauk meliputi madam, lawar penyu, lawar tuung, sayur blimbing, jejeruk, jajanan meliputi kukus merah, kukus putih, dan kembung merah.
      Kata Kunci : Hidangan Khas, Usaba Sambah, Tenganan Pegringsingan
      This study aims to identify typical dishes of the procession of frying from the preparation, execution and closing stages seen from the preparation, processing, and serving techniques in the processing of dishes. Data collection method used in the research is observation and interview method, while the research instrument used is observation sheet and interview guide which then analyzed by using descriptive technique. In this study shows that typical dishes in the village of Tenganan Pegringsingan can be seen from the preparation techniques, processing, presentation. Subjects in this study were Village Head of Tenganan Pegringsingan, Head of Dusun Desa Tenganan Pegringsingan, Patronman, and native of Tenganan Pegringsingan Village. The results of the research of typical dishes here can be divided into 3 stages seen from the preparation, processing, and presentation techniques that are (1) typical dishes in the preparation stage of usaba sambah where the main dishes include pengepunjung, snacks include patulaya and uduan (2) usaba sambah main dishes include ketambat, dish side dishes include cacah, marus, messages les, be mejakan, petis, vegetable dishes include ononan and pademare, snacks include red bloating, white bloating, plegantung, abug, jambal angina, (3) at the closing stage usaba sambah vegetables include barrack sauce, dish dishes include madam, lawar turtle, lawar tuung, vegetables blimbing, jejeruk, snacks include steamed red, white steamed, and red bloated.
      keyword : Typical Dish, Usaba Sambah, Tenganan Pegringsingan
      PubDate: 2018-02-26
      Issue No: Vol. 8, No. 2 (2018)
       
  • PENGOLAHAN TEPUNG BIJI KELUWIH MENJADI KUE KERING

    • Authors: I Putu Oka Januarta ., Ni Made Suriani; S.Pd, M.Par. ., Dra. Damiati, M.Kes .
      Abstract: Penelitian eksperimen ini bertujuan untuk mengetahui (1) kualitas kue kering tepung biji keluwih dengan menggunakan subtitusi 50% tepung terigu dengan 50% tepung biji keluwih dilihat dari aspek warna,rasa, dan tekstur. Metode pengumpulan data yang menggunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrumen berupa uji lembar organoleptik dengan 3 tingkat yaitu baik, cukup, dan buruk. Panelis dalam penelitian ini merupakan panelis terlatih yang terdiri dari 15 orang panelis. Teknik analisis data yang digunakan teknik deskriptif kuantitatif. Hasil penelitian ini menunjukan kualitas kue kering tepung biji keluwih dengan menggunakan subtitusi 50% tepung terigu dengan 50% tepung biji keluwih dilihat dari aspek (1) warna dengan skor rata-rata 2,66 berada pada kategori baik sesuai dengan tolak ukur warna coklat muda, (2) aspek rasa dengan skor rata-rata 2,53 berada pada kategori baik dengan tolak ukur memiliki rasa manis dan khas tepung biji keluwih, (3) aspek tekstur dengan skor rata-rata 2,86 berada pada kategori baik dengan tolak ukur memiliki tekstur renyah.
      Kata Kunci : Kue Kering, kualitas, Tepung, Biji Keluwih,
      This experimental research is aimed to find out (1) the quality of the cookies with the flour of seeds breadfruit tree using 50% wheat flour substitution with 50% flour of seedlings derived from the aspect of color, taste, and texture. Data collection method that use in this research that is observation method by using instrument in the form of organoleptik sheet test with 3 level that is good, enough and bad. The panelists in this study were trained panelists consisting of 15 panelists. Data analysis technique used quantitative descriptive technique. The results of this study showed the quality of the pastry cake flour seeds by using the substitution of 50% wheat flour with 50% flour seeds derived from aspect (1) the color with an average score of 2.66 is in good category according to yellow color, (2) the taste aspect with the average score of 2.53 is in the good category with the benchmark has a sweet taste and typical of the flour of seeds, (3) texture aspect with average score 2,86 is in good category with the benchmark has crunchy texture.
      keyword : Dried Cake, Quality, flour of seeds, breadfruit tree.
      PubDate: 2018-02-23
      Issue No: Vol. 8, No. 2 (2018)
       
  • Be Keren Sebagai Kuliner Tradisional Khas Puri Agung Bangli, Kabupaten
           Bangli, Provensi Bali

    • Authors: Dewa Gede Maha Wijaya Putra ., Cokorda Istri Raka Marsiti, S.Pd; M.Pd. ., Dra. Risa Panti Ariani, M.Si. .
      Abstract: Penelitian kualitatif ini bertujuan untuk memperoleh ciri khas kuliner tradisional be keren dari jenis bahan, jenis peralatan, proses pengolahan, dan penyajian. Informan kunci dalam penelitian ini adalah pengelingsir Puri Agung Bangli yang ditentukan dengan menggunakan snowball sampling. Pengumpulan data dilakukan di lapangan dengan metode observasi dan wawancara bertahap. Data dianalisis melalui tiga proses yaitu reduksi data, display data serta mengambil verifikasi. Hasil penelitian ini adalah: pengertian be keren adalah salah satu jenis makanan tradisional bali yang sangat unik, dimana ayam/bebek yang dibumbui dengan bumbu khas bali (base genep) kemudian dibungkus dengan pelepah daun pinang atau disebut dengan upih, sejarah be keren, pada jaman kerajaan, raja meminta kepada juru masak kerajaan untuk membuat makanan berbahan dasar ayam yang menarik yang nantinya disebut dengan be keren, perkembangan be keren dimulai pada jaman kerajaan dimana be keren disajikan sebagai makanan raja, namun saat ini bekeren sudah dijual secara umum. Ciri khas be keren: bahan dasar menggunakan siap bali yang di pembungkus mengunakan pelepah pinang, peralatan mengunakan tungku sekam, proses pengolahan menjadi ciri khas adalah mengeren selama 12 jam, dan penyajian be keren mengunakan dulang khas Bali.
      Kata Kunci : Kata Kunci : Be Keren, Kuliner Tradisional, Puri Agung Bangli
      This qualitative research aims to obatain the traditional culinary characteristics of be keren seen from the type of materials, types of equipment, processing, and presentation. The key informant in the study were elders Puri Agung Bangli was determined by using snowball sampling. Data collection was conducted in the field with the method of observation and gradual interview. The data were analyzed through three processes: data reduction, display data and drawing conclusions and verification. The results of this study were of be keren: which is very unique, where the chickens/duck flavored with Balinese spice (base genep) and then wrapped with betel leaves or bark called upih history of be keren, in the kingdom era, the king ask to the royal chef to make food-based , be keren development begins in the royal era where be keren to be served as king's food, but now be keren have been sold in general, the distinctive feature of be keren: using basic ingredient of bali chicken and wrapped using a husk furnace, the process of processing being characteristic is mengeren for 12 hours, the presentation of be keren using the tray of balinese.
      keyword : Keywords: Be Keren, Traditional Culinary, Puri Agung Bangli
      PubDate: 2018-02-23
      Issue No: Vol. 8, No. 2 (2018)
       
  • Potensi Objek Wisata Sejarah di Kota Singaraja

    • Authors: I Made Dwyka Aryawan ., Ni Desak Made Sri Adnyawati; S.Pd, M.Pd. ., Ni Made Suriani, S.Pd, M.Par. .
      Abstract: Penelitian ini bertujuan untuk mengetahui potensi objek wisata sejarah di Kota Singaraja. Dalam penelitian ini, peneliti menggunakan tiga pedoman pengembilan data yaitu pedoman wawancara, observasi dan studi dokumen. Untuk metode pengambilan data menggunakan “snowball sampling” karena dalam metode ini jumlah informan tidak di tentukan sebelumnya, selain informan kunci yaitu kepala pengelola di masing-masing objek bersejarah yaitu Museum Buleleng, Gedong Kirtya, dan Pelabuhan Buleleng. Data yang diperoleh dianalisis menggunakan analisis deskriptif kualitatif, dan hasil penelitian ini yaitu Kota Singaraja memiliki 3 Objek Bersejarah yaitu Museum Buleleng, Gedong Kirtya, dan Pelabuhan Buleleng yang memiliki potensi sebagai Objek Wisata Sejarah, adapun potensi tersebut adalah adanya objek yang dapat dilihat (something to see), adanya fasilitas penunjang kegiatan wisata (something to do), adanya sesuatu yang menarik (attraction), dan adanya fasilitas pendukung (amenities). Dapat disimpulkan bahwa objek bersejarah di Kota Singaraja yaitu Museum Buleleng, Gedong Kirtya, Pelabuhan Buleleng memilili potensi yang baik berdasarkan pada indikator penelitian yaitu adanya objek yang dapat dilihat (something to see), adanya fasilitas penunjang kegiatan wisata (something to do), adanya sesuatu yang menarik (attraction), dan adanya fasilitas pendukung (amenities).
      Kata Kunci : Objek Bersejarah, Objek Wisata Sejarah, Potensi Objek Wisata.
      This research aims to determined the potential of historical tourism object in the Singaraja City. In this research, the researcher uses three guidelines for data processing, interview, observation and document study. For the method of data collection using "snowball sampling" because in this method the number of informants is not specified in advance, in addition to informant key are the head of management in each of the historic objects of the Museum Buleleng, Gedong Kirtya, and Buleleng Harbour. The data obtained were analyzed using qualitative descriptive analysis, and the result of this research is Singaraja City has 3 Historical Objects namely Buleleng Museum, Gedong Kirtya, and Buleleng Harbour which has the potential as a Historical Tourism Object, while the potential is the existence of a viewable object (something to see), the existence of facilities to support tourism activities (something to do), something interesting (attraction), and the existence of facilities support (amenities). The concluded that the historic object in Singaraja City, Buleleng Museum, Gedong Kirtya, Buleleng Harbour has good potential based on the research indicator that there are objects that can be seen (something to see), the existence of the supporting facilities of tourism activities (something to do) the attraction (attraction), and the existence of facilities support (amenities).
      keyword : Histories Object, Histories Tourism Object, Tourism Object Potency.
      PubDate: 2018-02-19
      Issue No: Vol. 8, No. 2 (2018)
       
  • PENGEMBANGAN PAKET WISATA ALAM DI DESA LEMUKIH KECAMATAN SAWAN KABUPATEN
           BULELENG

    • Authors: Nyoman Sudiksa ., Dra. Risa Panti Ariani; M.Si. ., Ni Made Suriani, S.Pd, M.Par. .
      Abstract: Penelitian ini bertujuan untuk mengetahui potensi objek wisata alam di Desa Lemukih dan melakukan suatu pengembangan paket wisata alam di Desa Lemukih, Kecamatan Sawan, Kabupaten Buleleng. Dalam penelitian ini, peneliti menggunakan tiga metode yaitu metode wawancara, observasi dan diskusi, untuk pengambilan sampel menggunakan “Snowball Sampling” karena dalam metode ini responden atau informan tidak di tentukan sebelumnya, selain informan kunci. Informan kunci dalam penelitian ini yaitu Kepala Desa dan Ketua POKDARWIS. Banyaknya responden atau informan pada kelengkapan informasi penelitian ini adalah tujuh orang informan. Hasil penelitian ini yaitu (1) Potensi Objek Wisata alam di Desa Lemukih memiliki 6 air terjun, selain itu Desa Lemukih juga mempunyai Air Prosotan (Water Slide), pemandangan sawah (Rice Field) dan Sumber Air Panas yang sangat di sakralkan sehingga masyarakat setempat tidak ingin mempublikasikan kemasyarakat lainnya. (2) Pengembangan paket wisata alam yang telah dibuat peneliti dalam penelitian ini dua paket wisata alam yang terdiri dari package trakking I dan package trakking II. Aktifitas dari package trakking I yaitu pertama wisatawan belajar menari dan megambelan bali, kedua belajar memasak masakan bali (Baliness Food Cooking Class), ketiga menanam padi, keempat mengunjungi pemandangan sawah (Rice Field), kelima memandikan sapi dan, yang keenam bermain air prosotan (Water Slide). Aktifitas dari package trakking II yaitu pertama mengunjungi pemandangan sawah (Rice Field), kedua bermain air prosotan (Water Slide), ketiga mengunjungi Air Terjun Gerombong, dan yang keempat mengunjungi Air Terjun Fiji.
      Kata Kunci : Objek Wisata, Paket Wisata, Potensi Wisata, dan Wisata Alam.
      The aimed of this research were to know the potential of the nature of tourist destination in Lemukih Village and developed the nature of tourist destination package at Lemukih Village, Sawan District, Buleleng Regency. In this research, the researcher used three kinds of methods, such as interview guide, observation, and discussion, in taking the sample using “Snowball Sampling” because in this method the respondents and informants were not specified previously, except the main informants. The main informants in this research are the Head of the Village and the Head of POKDARWIS. The researcher found 7 informants to complete the information of this research. The results of this study were (1) The potential of the nature of tourist destination in Lemukih Village had 6 kinds of waterfall. Besides that, Lemukih Village also had view of rice field and source of sacred hot spring that native people won’t publish to other people. (2) The developed of the nature of tourist destination package that made by the researcher in this research divided into two, those are tracking package I and tracking package II. The activities in trackacking package I were dancing lesson and Balinese traditional music which called as gamelan firstly, second one was Balinese cooking lesson, third one was rice planting, fourth one was visiting the view of rice terrace, fifth one was taking a bath of cow, and the last one was water sliding. Moreover, the activities in the tracking package II were visiting the view of rice terreace firstly, second one was water sliding, third one was visiting Gerombong Waterfall, and the last one was visiting Fiji Waterfall.
      keyword : Tourist Destination, Tour Packet, Tourist Potential, and Nature Destination.
      PubDate: 2018-01-29
      Issue No: Vol. 8, No. 2 (2018)
       
  • PERKEMBANGAN KULINER BALI SEBAGAI DAYA TARIK WISATA DI DENPASAR BARAT

    • Authors: Gilang Ramadan ., Dra. Damiati, M.Kes ., Luh Masdarini, S.Pd; M.Pd. .
      Abstract: Penelitian ini bertujuan untuk mendeskripsikan perkembangan kuliner Bali dilihat dari jenis hidangan, pengolahan dan penyajian yang dijual sebagai Daya Tarik Wisata Di Denpasar Barat Penelitian ini adalah penelitian deskritif kualitatif. Teknik pemilihan informan yaitu purposive sampling. Teknik pengumpulan data dengan metode observasi dan wawancara, instrumen penelitian yang digunakan yaitu lembar observasi dan panduan wawancara. Analisis data yang digunakan terdiri dari tiga tahapan yaitu: reduksi data, penyajian data, dan menarik kesimpulan. Hasil dari penelitian ini menunjukkan bahwa perkembangan kuliner Bali yang berada di Denpasar Barat dapat dilihat dari jenis hidangan, pengolahan dan penyajian. Jenis hidangan disesuaikan dengan susunan menu modern yang banyak digunakan restoran terdiri dari appetaizer, soup, main course, dan dessert. Pengolahan hidangan Bali juga sudah mendapat pengaruh modern dengan penggunaan alat dan teknik yang modern sesuai dengan perkembangan zaman dan tidak meninggalkan ciri khas dari hidangan Bali itu sendiri. Penyajian hidangan Bali juga sudah berkembang dengan mengunakan alat dan teknik penyajian secara modern, alat saji yang digunakan berupa china ware dan glass ware serta tidak meninggalkan sisi tradisionalnya atau bisa dikatakan mengkombinasikan gaya tradisional dengan gaya modern.
      Kata Kunci : Perkembangan, Kuliner Bali, Jenis Hidangan, Pengolahan dan Penyajian
      This study aims to describe the development of culinary Balinese viewed from the type of dish, processing and presentation that is sold as Tourist Attraction In West Denpasar This research is descriptive qualitative research. The technique of selecting the informant is purposive sampling. Technique of data collecting by observation and interview method, research instrument used is observation sheet and interview guide. Data analysis used consisted of three stages namely: data reduction, data presentation, and draw conclusion. The results of this study indicate that the development of Bali Culinary located in West Denpasar can be seen from the type of dish, processing and presentation. Types of dishes tailored to the modern menu arrangement that many restaurants use consist of appetizers, soup, main course, and dessert. The processing of Balinese dishes has also gained a modern influence with the use of modern tools and techniques in keeping with the times and leaves no characteristic of the Balinese dish itself. The presentation of Balinese dishes has also been developed by using modern presentation tools and techniques, the chinese tools used in the form of china ware and glass ware and do not leave the traditional side or can be said to combine traditional style with modern style.
      keyword : Development, Culinary Bali, Type of Cuisine, Processing and Presentation
      PubDate: 2018-01-25
      Issue No: Vol. 8, No. 2 (2018)
       
  • Penerapan motif hias pada kain jadi dengan menggunakan kombinasi teknik
           painting dan bordir

    • Authors: Ririn Pebrianti ., Dr. Ni Ketut Widiartini, S.Pd; M.Pd ., Dr. I Gede Sudirtha, S.Pd, M.Pd .
      Abstract: Penelitian jenis eksperimen ini bertujuan untuk mengetahui hasil penerapan motif hias pada kain jadi dengan menggunakan kombinasi teknik painting dan bordir dilihat dari prinsip-prinsip dan unsur-unsur desain berdasarkan 7 aspek kualitas yaitu bentuk, warna, tekstur, keselarasan, irama, pusat perhatian dan unity (keseluruhan). Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi. Instrumen yang digunakan dalam penelitian ini yaitu lembar observasi (lembar uji panelis) berdasarkan tolak ukur kualitas dan dikonversi dengan menggunakan skala 3 (baik, cukup, tidak baik) dan diujikan secara organoleptik kepada 19 orang panelis terlatih. Data uji kualitas dianalisis dengan menggunakan teknik deskriptif kuantitatif. Hasil penelitian ini diperoleh bahwa kualitas penerapan motif hias pada kain jadi dengan menggunakan kombinasi teknik painting dan bordir berdasarkan 7 aspek kualitas yaitu (1) bentuk yang memperoleh skor 2,72 dalam kategori baik, (2) warna memperoleh skor 2,80 dalam kategori baik, (3) tekstur memperoleh skor 2,77 dalam kategori baik, (4) keselarasan memperoleh skor 2,77 dalam kategori baik, (5) irama memperoleh skor 2,80 dalam kategori baik, (6) pusat perhatian memperoleh skor 2,85 dalam kategori baik, (7) unity (keseluruhan) memperoleh skor 2,80 dalam kategori baik.
      Kata Kunci : bordir, kualitas, motif hias, painting, penerapan.
      This experimental type research aims to find out the results of the application of decorative motif on the finished fabric by using a combination of painting and embroidery techniques seen from the principles and design elements based on 7 aspects of quality, namely shape, color, texture, harmony, rhythm, attention and unity (whole). Data collection methods used in this research is the method of observation. The instrument used in this research is the observation sheet (panelist test sheet) based on the quality benchmark and converted by using scale 3 (good, enough, not good) and organoleptically tested to 19 trained panelists. Quality test data were analyzed by using quantitative descriptive technique. The result of this research shows that the quality of application of decorative motif on finished fabric by using combination of painting and embroidery technique based on 7 aspects of quality that is (1) the form that got score 2,72 in good category, (2) color got score 2,80 in good category , (3) the texture obtained a score of 2.77 in either category, (4) the alignment obtained a score of 2.77 in either category, (5) the rhythm obtained a score of 2.80 in either category, (6) the center of attention earned a score of 2.85 in either category, (7) unity (whole) earned a score of 2.80 in either category.
      keyword : embroidery, quality, decorative motif, painting, application.
      PubDate: 2018-01-24
      Issue No: Vol. 8, No. 2 (2018)
       
 
 
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