Pelatihan dan Pendampingan Scotch Fish Egg sebagai Menu Fusion Berbasis Ikan Lokal di Yogi Café & Resto, Pulau Merah, Banyuwangi

Rudi Tri Handoko; Diana Martalia; Yulianandaris Yulianandaris; Nur Wulan Indah Sari; Ary Manis Anggreni; Neza Aulia Efendi

doi:10.61132/pandawa.v4i4.3127

Authors

Rudi Tri Handoko Politeknik Negeri Banyuwangi
Diana Martalia Politeknik Negeri Banyuwangi
Yulianandaris Yulianandaris Politeknik Negeri Banyuwangi
Nur Wulan Indah Sari Politeknik Negeri Banyuwangi
Ary Manis Anggreni Politeknik Negeri Banyuwangi
Neza Aulia Efendi Politeknik Negeri Banyuwangi

DOI:

https://doi.org/10.61132/pandawa.v4i4.3127

Keywords:

Competency Certification, Fusion Food, Local Fish, SOP, Scotch Fish Egg

Abstract

Yogi Café & Resto in the Pulau Merah tourism area, Banyuwangi, faced low ratings (3.5) due to long production times, inconsistent taste, limited menu innovation, and the absence of Standard Operating Procedures (SOP). This community service aimed to enhance the partner’s capacity through training and mentoring in processing Scotch Fish Egg as a fusion menu based on local fish. A participatory method with an experiential learning approach was applied through theoretical sessions and hands-on practice on April 28, 2026, followed by a Demi Chef competency test on May 1, 2026. The training involved ten participants consisting of the owner and operational staff of Yogi Café & Resto; two participants took the competency test. Evaluation instruments included pre-test/post-test, practical checklist, simple sensory observation, production-time observation, and the Demi Chef competency test. The results showed that participants who joined the practice were able to produce Scotch Fish Egg with a crispy exterior, soft interior, and no fishy odor. The provision of standard recipes and SOP served as written references expected to improve taste consistency and production efficiency. Two participants passed the Demi Chef competency test conducted with the Professional Certification Institute (LSP) PGSP; this result is not generalized to all partner staff. This innovation has the potential to become a signature menu, enhancing business competitiveness and supporting creative economy development and sustainable utilization of local fish resources.

Downloads

Download data is not yet available.

References

Adinda, D. (2025). Wisata Banyuwangi Melejit! 1,4 Juta Turis Kunjungi Kawah Ijen, Pulau Merah dan Alas Purwo. Redaksi Radar Banyuwangi. Retrieved from https://radarbanyuwangi.jawapos.com/travelling/2508260012/wisata-banyuwangi-melejit-14-juta-turis-kunjungi-kawah-ijen-pulau-merah-dan-alas-purwo

Angelakis, G., Lemonakis, C., Galariotis, E., & Zopounidis, C. (2022). Current trends on food tourism approaches through a conceptual framework of food tourism management. International Journal of Knowledge Management in Tourism and Hospitality, 2(4), 331–365.

Diana, M., Aulia, F., Titik, A., Kurnia, M. F., & Kristian, F. (2024). Optimizing food storage practices to ensure the quality of cold kitchen dishes in the hospitality industry. SHS Web of Conferences, 226, 01021. https://doi.org/10.1051/shsconf/202522601021

Firmansyah, A. (2024). Meningkatkan mutu makanan di hotel berbintang dengan HACCP standar emas untuk kepuasan tamu. Pustaka Karya.

Furqan, & Putra, Y. (2022). Pelatihan sertifikasi kompetensi SDM pariwisata di Hotel Saka Medan tahun 2022. Jurnal Pengabdian Masyarakat Pelita Nusantara, 1(1), 6–12.

Fusté-Forné, F. (2019). Seasonality in food tourism: Wild foods in peripheral areas. Tourism Geographies, 24(4–5), 578–598. https://doi.org/10.1080/14616688.2018.1558453

Handoko, R. T., Amalia, F. R., Febrian, A. W., & Rissai, M. N. (2020). Analisis originalitas resep Ayam Kesrut sebagai kuliner khas Banyuwangi. Jurnal Manajemen Pelayanan Hotel, 4(2), 54–65.

Handoko, R. T., Rahmawati, H., & Putra, A. P. (2022). Analisis hygiene dan sanitasi pengolahan ikan bakar wisata kuliner Blimbingsari Banyuwangi melalui pendekatan HACCP. Jurnal Manajemen Pelayanan Hotel, 6(1), 154–159.

KabarBaik. (2026). 240 ribu wisatawan pelesir ke Banyuwangi, Pulau Merah paling favorit. https://kabarbaik.co/240-ribu-wisatawan-pelesir-ke-banyuwangi-pulau-merah-paling-favorit/

Mariani, M., & Okumus, B. (2022). Features, drivers, and outcomes of food tourism. British Food Journal, 124(2), 401–405. https://doi.org/10.1108/BFJ-02-2022-022

Martalia, D., Yuniarit, C. O. P., & Handoko, R. T. (2025). Analysis of guest preference level on Lemon Coffee drink for homestays in Kemiren Village, Banyuwangi. Journal of Innovation Research and Knowledge, 4(8), 1–9.

Mau, D. P., Lestariningsih, T., Dachi, A. A., & Kusumawati, N. (2025). Pelestarian kuliner tradisional melalui experiential learning pada pembuatan es cendol. Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M), 6(1), 311–325. https://doi.org/10.33474/jp2m.v6i1.23421

Pramono, T. D., Gaffar, M. R., Tjahjawati, S. S., Purwaningsih, S. S., Putri, I. S., Raharso, S., Hardiyanto, N., & Septyandi, C. B. (2023). Penerapan higiene dan sanitasi pada pelaku usaha kuliner. JABI: Jurnal Abdimas Bhakti Indonesia, 4(1), 1–8.

Putri, A. N. R. F., Purwidiani, N., Dewi, I. H. P., & Miranti, M. G. (2024). Penerapan Standard Operating Procedure (SOP) pengolahan makanan menu ala-carte section Asia di Restaurant 209 Hotel Vasa Surabaya. LENCANA, 2(4), 312–326.

Rosani, T. (2022). Strategi peningkatan kompetensi pekerja pariwisata: Studi kasus sertifikasi BNSP di Bintan. Jurnal Inovasi Penelitian, 2(8), 2697–2704.

Sinaga, N. M. (2024). Strategi pengembangan wisata kuliner Desa Wisata Kampung Lama Kabupaten Deli Serdang berbasis potensi lokal. The Journal of Tourism and Creative Hospitality, 3(1). https://doi.org/10.36983/thcji.v3i1.454

Sujood, Ali, R., Irfan, S., & Hamid, S. (2022). Emerging themes in food tourism: A systematic literature review and research agenda. British Food Journal. Advance online publication.

Triana, D. S., & Darsana, I. M. (2025). Strategi pengembangan Pulau Lembongan sebagai destinasi wisata kuliner seafood di Bali. SIBATIK JOURNAL, 4(5), 570–579. https://doi.org/10.54443/sibatik.v4i5.2750

Turker, N., & Süzer, Ö. (2021). Tourists’ food and beverage consumption trends in the context of culinary movements: The case of Safranbolu. International Journal of Gastronomy and Food Science, 26, 100463. https://doi.org/10.1016/j.ijgfs.2021.100463

Widiati, A., et al. (2026). Pemberdayaan masyarakat pesisir melalui diversifikasi olahan ubur-ubur sebagai produk ekonomi kreatif berbasis potensi lokal. Jumat Ekonomi: Jurnal Pengabdian Masyarakat, 7(1), 104–114. https://doi.org/10.32764/abdimasekon.v7.i1.7266