Garuda - Garba Rujukan Digital

Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies Nuresa, Herlina Dwi; Prihatno; Nugroho, Setyo Prasiyono
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.368

The purpose of this study is to see how respondents react to non-gluten flour-based steamed brownies in terms of taste, texture, scent, colour, and appearance compared to wheat flour-based steamed brownies. This study is quantitative in that the data analysis method used to test the hypothesis is a single classification variant analysis after the prerequisite tests, namely the homogeneity and normality tests, have been completed. The taste indicator results of the Anova test (significant value > 0.05 = 0.831 > 0.05) revealed no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the texture indicator (significance value > 0.05 = 0.311 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the scent indicator (significant value > 0.05 = 0.513 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the colour indicator (significant value > 0.05 = 0.069 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. Meanwhile, the appearance indicator indicates that there is (a significant value > 0.05 = 1.0 > 0.05), indicating no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour from the appearance indicator.

The Quality of Coconut Cream Torn Bread A Research Approach Based on Consumer Response Rahmawati, Fani; Nugroho, Setyo Prasiyono; Sinangjoyo, Nikasius Jonet
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.372

This study aims to determine the quality of coconut milk as a substitute for liquid milk in the manufacture of torn bread in terms of quality, namely from the indicators of Appearance, Taste, Color, Aroma, and Texture. The sample of this study were residents of RT 07, located in the walnut alley Nologaten street, and several experts with a total of 30 panellists. The analysis used in this research is descriptive statistics. The variables measured were Appearance, Taste, Color, Aroma, and Texture. This study analyzes the data by conducting experiments and comparing the conclusions drawn based on consumer answers from expert interviews. In addition, the discussion of food quality, which consists of appearance, taste, colour, taste, and texture, is an inseparable unit, meaning that food quality is the basis of consumer response. The results show that in coconut milk, in making torn bread, it was proven that the taste, aroma, colour, texture and appearance factors got a "positive" response; the positive response was on average on a four semantic differential scale.

Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis Nugroho, Setyo Prasiyono
Gastronary Vol. 3 No. 2 (2024): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v3i2.743

This study aims to evaluate the effect of beet flour concentration on the sensory quality of steamed sponge cake, including texture, moisture retention, taste, aroma, visual appearance, and consumer satisfaction levels. Based on interviews and Focus Group Discussions (FGD), it was found that using beet flour at concentrations of 10% and 20% resulted in steamed cakes with a soft texture and fine pores similar to standard steamed sponge cakes, while maintaining good moisture retention. At higher concentrations (30% and above), the cake texture became denser, slightly dry, and crumbly, and the beet flavor began to dominate, producing a strong earthy aftertaste that was not preferred by all consumers. The visual appearance also varied, with cakes containing 10-20% beet flour exhibiting an attractive and consistent pink to red color, while at concentrations of 30% or more, the color became too dark and uneven. Panelists with traditional preferences favored beet flour concentrations below 20% as they aligned more with the classic taste and texture of steamed sponge cake. In contrast, panelists seeking innovation and health benefits were more open to 20-30% concentrations, although they acknowledged the need to balance the dominant beet flavor. The highest satisfaction level was found in steamed cakes with 20% beet flour, as it provided an ideal balance between flavor innovation and maintained sensory quality. This study concludes that the use of beet flour up to 20% is widely acceptable and adds value to steamed sponge cakes in terms of taste, nutrition, and aesthetics.

Wisata Gastronomi Makanan Tradisional Yogyakarta melalui Storynomic Nugroho, Setyo Prasiyono
Media Wisata Vol. 21 No. 2 (2023): Media Wisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/mws.v21i2.524

A Storynomics Tourism is a new style in promoting tourism and the country's creative economy. Innovation with a storynomics tourism approach is expected to attract foreign tourists to Indonesia. The storynomics tourism approach will help build tourists' interpretation and imagination of a tourist attraction. Apart from legends or folklore, storynomics tourism can also start from historical stories. A place or traditional food with a big historical story has the potential to be developed using a storynomics tourism approach to attract tourists. The aim of this research is to find out the origins of Yogyakarta traditional food which can be used as a storynomic, and to find out the methods of processing Yogyakarta traditional food, in order to increase the number of tourist visits and to preserve Yogyakarta traditional food. This research method consists of in-depth interviews, observation, documentation and literature study. This research is a qualitative descriptive study. The population and sample in this study were ten main foods and snacks as well as five traditional drinks typical of Yogyakarta. Next, in-depth interview techniques were used to find out the origins of Yogyakarta traditional food as well as the use of ingredients and processing methods for this traditional food. Furthermore, the informants in this research were historians or gastronomists from the Center for the Conservation of Cultural Values in the city of Yogyakarta and traditional food producers in the city of Yogyakarta as additional informants. Then, the analysis technique in this research uses the research method developed by Milles and Hubberman (2006), which consists of data reduction, data presentation and drawing conclusions or verification. The results of the research show that traditional food in five sub-districts in Yogyakarta on average has a story behind its preparation, and traditional processing methods are still maintained to this day.

Analisis Kualitas Abon Berbahan Dasar Carica Yatno, Hendi Wiji; Nugroho, Setyo Prasiyono; Istiraharsi, Yedna; Karmin, Enny
Gastronary Vol. 2 No. 2 (2023): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v2i2.514

Abon is a type of processed food that has a long storage time. Abon meat is usually processed from shredded animal meat which is then seasoned with spices and fried and then drained until it is completely dry. Abon can be created by changing the raw materials into other raw materials with similar textures. Other raw materials can be in the form of vegetables or fruits depending on needs. Abon made from carica fruit is a new innovation to increase the nutritional quality of shredded and the selling value of carica fruit, which is often found in the Wonosobo area. This research is an experimental type that aims to find out how the quality of carica-based shredded meat is seen from the aspect of aroma, taste, color, texture and appearance which was tested on 2 experts and 30 panelists chosen by researchers with various considerations. The analytical method used by the researcher is descriptive statistics which is done by tabulating the results of the questionnaire in the form of a single table. The table in question can provide a general description of the panelists' responses to the quality of shredded carica based on the tendency of the rating results, then interpretation is carried out to understand the meaning behind this tendency. Based on the results of the research and the results of panelist interviews on the quality of abon carica on the aspects of aroma, taste, color, and texture, the average value of 5 or which means "strongly agree". This is also in line with the results of interviews with all selected experts who stated that they liked and agreed with all aspects. It can be concluded that shredded carica has good quality based on aspects of aroma, taste, color, texture, and appearance.

Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle Rahmawati, Tessa Yulia Hilda; Hermawan, Budi; Witara, I Made; Yuliyanto, Gunawan; Nugroho, Setyo Prasiyono
Gastronary Vol. 2 No. 2 (2023): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v2i2.515

Red bean flour is a type of legume that has many benefits for the body, it's just that its use is not optimal. In this experiment, the researchers innovated noodles by changing the main ingredient with red bean flour. This study aims to find out, 1) How to properly process red bean flour in processed red bean noodles. 2) Can red bean flour be used as a substitute for wheat flour in making noodles. 3) How is the consumer response to aspects of taste, color, texture and aroma of red bean flour noodles. Data collection methods used by researchers are questionnaires, literature studies, and interviews. The test method in this study uses organoleptic testing and the data obtained will have problems in the frequency distribution of the data. The results showed that the cooking methods and procedures for red bean flour noodles and wheat flour noodles had differences. This difference is based on processing methods and processing procedures. The first experiment required an additional ingredient as an adhesive, the second experiment had good results but required an adhesive other than wheat flour, the third experiment required an unsuitable adhesive material, the fourth experiment required the addition of the composition of the ingredients, changes in cooking methods and procedures. The fifth experiment of noodles produced was good and fulfilled standard noodles in general. Based on the results of organoleptic testing of noodles in this study, the taste assessment of wheat flour noodles has a rating of 3.1. while the taste assessment of red bean flour noodles was 3. The assessment of the color aspect of wheat flour noodles had a rating of 2.9. while the color assessment of red bean flour noodles was 2.6. Assessment of the texture aspect of wheat flour noodles has a rating of 2.9. while the texture assessment of red bean flour noodles was 2.8. Assessment of the aroma aspect of wheat flour noodles has a rating of 2.9. while the aroma rating of red bean flour noodles is 3. From the assessment above, in terms of quality, the aspects of taste, color, aroma, texture of red flour noodles are the same as wheat flour noodles.

Traditional Culinary of Yogyakarta as a Pillar of Tourism Sustainability: A Study at Gadri Resto, Yogyakarta Sita, Hasna Mutia; Nugroho, Setyo Prasiyono; Septemuryanto, Syaiful Ade
Gastronary Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v4i1.833

This study aims to explore the role of Gadri Resto in supporting tourism sustainability through traditional culinary practices by utilizing local ingredients, as well as identifying the use of local ingredients for culinary sustainability in Yogyakarta. A qualitative approach with a case study method is used in this research, involving a population consisting of Gadri Resto managers, domestic and international tourists, local farmers, and relevant government stakeholders. The sample was selected using a purposive sampling technique, including five restaurant managers, ten tourists, three local farmers from Bantul and Sleman, and two government representatives from the Yogyakarta Tourism Office. Data were collected through in-depth interviews, participatory observations, and documentation. The analysis technique follows Cresswell’s (2014) thematic model, which includes data reduction, data presentation, and conclusion drawing. The research findings indicate that Gadri Resto integrates sustainability elements through the use of local ingredients such as young jackfruit and palm sugar from local farmers, the presentation of traditional dishes like gudeg keraton with cultural narratives, and community empowerment through job creation. The main challenges include dependency on seasonal ingredients, fluctuations in raw material prices, and low consumer awareness regarding sustainability.

Title

Found 7 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 7 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 7 Documents
Search