Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2025 (ICOSTAS-SAS 2025)

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Training in Making Snacks from Agricultural Products to Improve the Community Economy in Kedisan Village, Tegallalang District, Gianyar

Authors
I Wayan Pugra1, *, Ida Ayu Ketut Sumawidari1, Made Sudiarsa2, I Nengah Darma Susila3
1Tourism Department, Politeknik Negeri Bali, Bali, Indonesia
2Civil Engineering Department, Politeknik Negeri Bali, Bali, Indonesia
3Machine Engineering Department, Politeknik Negeri Bali, Bali, Indonesia
*Corresponding author. Email: wayanpugra@pnb.ac.id
Corresponding Author
I Wayan Pugra
Available Online 14 November 2025.
DOI
10.2991/978-94-6463-882-0_18How to use a DOI?
Keywords
Culinary; Product; Variety
Abstract

To improve culinary tourism in Kedisan Village, Tegallalang District, Gianyar, and enhance daily food products for families, it is necessary to make breakthroughs in dish variations and improve the quality of processing by utilizing local ingredients to their maximum potential, thereby creating something unique. This Community Service Program is aimed at 25 mothers. The stages and methods for implementing the activities include lectures that convey general knowledge about local food ingredients, such as cassava, corn, and sweet potatoes. In addition, various dish processing activities are provided, including demonstrations that offer direct skills training on the process of preparing snacks, the necessary equipment, and techniques and tips for processing. These demonstrations also include question-and-answer sessions and evaluations. Training participants were shown examples of ingredients from taro, corn, cassava, and coconut. Making relatively easy dishes is expected to provide motivation, open up opportunities to further utilize the ingredients in the village into new products that have higher value both in terms of nutrition and sales value, so that they can be used to improve the family economy.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2025 (ICOSTAS-SAS 2025)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
14 November 2025
ISBN
978-94-6463-882-0
ISSN
2352-5398
DOI
10.2991/978-94-6463-882-0_18How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - I Wayan Pugra
AU  - Ida Ayu Ketut Sumawidari
AU  - Made Sudiarsa
AU  - I Nengah Darma Susila
PY  - 2025
DA  - 2025/11/14
TI  - Training in Making Snacks from Agricultural Products to Improve the Community Economy in Kedisan Village, Tegallalang District, Gianyar
BT  - Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2025 (ICOSTAS-SAS 2025)
PB  - Atlantis Press
SP  - 151
EP  - 159
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6463-882-0_18
DO  - 10.2991/978-94-6463-882-0_18
ID  - Pugra2025
ER  -