Tabanan, April 11, 2025 — Bali Tourism Polytechnic (Poltekpar Bali), through its Culinary Arts Study Program (SKU), conducted a Community Service (PkM) activity in Angseri Village, Tabanan Regency, focusing on the development of local culinary products using torch ginger and bamboo shoots as competitive signature culinary offerings. The two-day event, held on April 10–11, 2025, was attended by 30 participants, including farmers, MSME actors, and housewives.
The event was officially opened by the Coordinator of the Culinary Arts Study Program, I Made Purwa Dana Atmaja, S.ST.Par., M.Pd., who also signed a Memorandum of Agreement (MoA) with the Angseri Village Government, marking a long-term collaborative commitment to developing the village’s culinary potential.
During the two-day program, participants received training on hygiene and sanitation, as well as basic knowledge of food ingredients on the first day. The second day focused on hands-on practice in creating five innovative products made from torch ginger and bamboo shoots: Kecombrang Crackers (Rempeyek Kecombrang), Torch Ginger Anchovy Sambal (Sambal Bongkot Teri), Kecombrang Anchovy Sambal, Pickled Bamboo Shoots (Asinan Rebung), and Bamboo Shoot Crackers (Kerupuk Rebung). All products were presented with packaging and labeling designs and handed over to the village as prototypes for Angseri’s signature souvenirs.
The activity also introduced the concept of ‘green culinary skills’, which includes efficient use of ingredients, food waste management, and sustainable approaches in processing local food.
Angseri Village Head, I Nyoman Warnata, S.Sos., expressed high appreciation for the initiative. He stated that such training is an important first step toward creating a culinary icon for the village with economic value and competitive strength.
The event was concluded by the Head of the Hospitality Department, I Made Rumadana, SE, M.Par., who also signed a Technology Transfer Agreement with Angseri Village as a symbol of sustainable cooperation.
Based on a satisfaction survey, 95.7% of participants stated they were very satisfied with the activity and suggested that similar training be held again, particularly with a focus on eco-friendly packaging.
Through this initiative, Poltekpar Bali reaffirmed its commitment as a vocational education institution that not only produces graduates but also actively supports communities in developing local-based innovations.
The Culinary Arts Study Program and Poltekpar Bali are committed to continuously promoting village food self-sufficiency, sustainable culinary innovation, and improving the quality of life through an applicative and inclusive educational approach.
