SENI KULINER JEPANG (WASHOKU) UNTUK KESEHATAN PENDUDUK LERENG GUNUNG KAWI: PENGABDIAN KEPADA MASYARAKAT DESA BANGELAN

Teddy Chandra; Warta Sumirat; Christian Helmy Rumayar; Dadang Suratman; Sukarno Wibowo

doi:10.47353/sikemas.v5i1.5234

Authors

Teddy Chandra Politeknik Pariwisata NHI Bandung
Warta Sumirat Politeknik Pariwisata NHI Bandung
Christian Helmy Rumayar Politeknik Pariwisata NHI Bandung
Dadang Suratman Politeknik Pariwisata NHI Bandung
Sukarno Wibowo Politeknik Pariwisata NHI Bandung

DOI:

https://doi.org/10.47353/sikemas.v5i1.5234

Keywords:

Culinary Arts, Japan, Washoku, Health, Residents, Mount Kawi

Abstract

In recent years, Japanese food culture has garnered global attention. The rising popularity of Japanese cuisine stems from increased health awareness and a growing appreciation for its health benefits. This community service program in Bangelan Tourism Village, Malang Regency—which involved training in Japanese culinary arts—aimed to educate the community and promote a healthy lifestyle through nutritious dietary choices featuring Japanese-style dishes. The choice of Japanese culinary arts was deliberate, aligning with the village's flagship attraction: the Tanaka Waterfall ecotourism site, which is rich in Japanese-inspired aesthetics. The training utilized a combination of face-to-face lectures, demonstrations, hands-on practice, and evaluations. Results indicated an improvement in participants' competence in Japanese culinary arts (Washoku) following the program, evidenced by higher assessment scores across knowledge, skills, creativity, and professionalism. It is hoped that this Washoku training program will contribute to improving the health of the population in the Mount Kawi area—specifically the residents of Bangelan Village.

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