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All Journal Jurnal Teknologi Dan Industri Pangan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian AGRIVITA, Journal of Agricultural Science Indonesian Journal of Biotechnology BERITA BIOLOGI Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Home Economics Journal Jurnal Pariwisata Terapan Journal of Functional Food and Nutraceutical Jurnal Wana Tropika Jurnal Wana Tropika Proceeding Mulawarman International Conference on Tropical Public Health
Eni Harmayani
Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Other

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Potensi Makanan Tradisional Kue Kolombeng Sebagai Daya Tarik Wisata Di Daerah Istimewa Yogyakarta harsana, Minta; Baiquni, Muhammad; Harmayani, Eni; Widyaningsih, Yulia Arisnani
Home Economics Journal Vol. 2 No. 2 (2018): October
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.701 KB) | DOI: 10.21831/hej.v2i2.23291

Abstract

Perkembangan industri pariwisata dapat memberikan peluang bagi berkembangnya produk-produk wisata, termasuk kuliner di Daerah Istimewa Yogyakarta. Tingginya perkembangan industri pariwisata, memberikan peluang yang sangat besar bagi masyarakatnya, untuk ikut berpartisipasi dalam pembangunan pariwisata, khususnya wisata kuliner yang saat ini masih sangat terbatas jumlahnya. Penelitian ini bertujuan untuk menjelaskan makanan tradisional sebagai Daya Tarik Wisata Kuliner di Daerah Istimewa Yogyakarta. Metode penelitian yang digunakan adalah deskriptif kualitatif, dengan menggunakan teori Daya tarik Wisata dari Damanik dan Weber, (keunikan, originalitas, otentisitas, dan keragaman).Pengumpulan data dilakukan dengan observasi dan wawancara. Hasil Penelitian ini menunjukkan bahwa makanan tradisional  Kue Kolombeng merupakan suatu produk yang berdaya tarik wisata. Daya tarik wisata pada Makanan Tradisional Kolombeng adalah karena makanan Tradisional ini memiliki keunikan, originalitas, otentisitas, dan keragaman. Keunikan dapat dilihat dari adanya kombinasi kelangkaan dan kekhasan yang melekat pada makanan tradisional Kue Kolombeng. Originalitas makanan tradisional tergambar dari keaslian bahan makanan tradisional  dengan tetap mempertahankan bahan baku lokal asli dan proses dengan ,juga menggambarkan otentisitasnya, keragaman mengarah pada variasi bentuk dan nama. 
Tipologi Wisata Gastronomi di Kabupaten Gianyar: Implementasi Triangle Gastronomi Indonesia Aryanti, Ni Nyoman Sri; Harmayani, Eni; Udasmoro, Wening; Mutiarin, Dyah
Jurnal Pariwisata Terapan Vol 9, No 2 (2025)
Publisher : Sekolah Vokasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpt.110479

Abstract

This study examines the typology of gastronomic tourism in Gianyar Regency, Bali, within the framework of the Triangle Concept of Indonesian Gastronomy (food, culture, and history). A qualitative approach was employed through semi-structured interviews, participatory observation, and documentation of gastronomic practices in Ubud and its surroundings. The findings identify four main typologies: observational culinary tourism, emphasizing aesthetic and sensory experiences; participatory culinary tourism, particularly cooking classes that transform domestic space into cultural learning arenas; agro-gastronomy, which integrates farming, local food production, and eco-tourism; and food festivals, functioning as platforms for cultural representation, entrepreneurship, and international collaboration. These typologies demonstrate how gastronomy in Gianyar is not merely a culinary attraction but also a vehicle for cultural preservation, social transformation, and sustainable community-based tourism. By highlighting the synergy of food, culture, and history, this study contributes to a deeper understanding of gastronomic tourism as both a symbolic and economic driver in Bali’s destination development.
Effect of Arrowroot Cookies with Porang (Amorphophallus Oncophyllus) Glucomannan Addition on Atherogenic Index of Plasma In Type 2 Diabetes Safika, Erri Larene; Lestari, Lily Arsanty; Anggraeni, Vita Yanti; Harmayani, Eni; Wahyuni, Leny Eka Tyas
Mulawarman International Conference on Tropical Public Health Vol. 2 No. 2 (2025): The 4th MICTOPH
Publisher : Faculty of Public Health Mulawarman University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background : Type 2 diabetes (T2D) patients are at risk of developing cardiovascular diseases (CVD). Arrowroot cookies with porang glucomannan which are rich in dietary fiber may be able to reduce CVD risk in T2D patients. Objective : This study aimed to evaluate the effect of cookies consumption for 8 weeks on the atherogenic index of plasma (AIP) of T2D patients. Research Methods/ Implementation Methods : As many as 24 T2D subjects were recruited from primary health centers in Yogyakarta. The control group (n=12) was given nutrition education, and the intervention group (n=12) was given nutrition education and 5 pieces of cookies (65 grams) as daily snacks for 8 weeks. AIP [log(TG/HDL-C)], anthropometry, and food intake were measured before (week 0) and after (weeks 8) the study. Results : There was a decrease in AIP in the intervention group from 0.189 to 0.164 (medium-risk of CVD), although it wasn’t significant (p>0.05). On the contrary, the AIP level in the control group increased from 0.075 (low-risk of CVD) to 0.111 (medium-risk of CVD). The AIP changes between groups were not significantly different (p>0.05). There were no changes in anthropometry measures in both groups after the study (p>0.05). We found an increase in dietary fiber intake in both groups (p<0.05), however, it was not significantly different between groups (p>0.05). Conclusion/Lesson Learned : Consumption of 65g arrowroot cookies with porang glucomannan addition for 8 weeks did not significantly affect the AIP in T2D patients. However, it could maintain the AIP level in the intervention group in the medium-risk category and may serve as safe snacks for T2D patients.
Co-Authors A’yun, Rizka Qurrota Agnes Murdiati Anggraeni, Vita Yanti Aryanti, Ni Nyoman Sri Asep Rohandi Asep Rohandi Budiadi Citra Argaka Sari Dede J. Sudrajat Dewi Seswita Zilda Dyah Mutiarin, Dyah Emy Huriyati Endang Baliarti Endang S Rahayu Endang S. Rahayu Evaristus Budiadi Gintung Patantis Gintung Patantis Hari Eko Irianto Hastari Wuryastuty Hastari Wuryastuty Ika Dyah Kusumawati, Ika Dyah Irinne D.P Ishida, Momoko JAKA WIDADA Lestari, Lily Arsanty Lily Arsanti Lestari Madarina Julia Minta Harsana Muhammad Baiquni Mulyani, Rizka N. Nofisulastri Nishi, Kosuke Nofisulastri N, Nofisulastri Nur Richana Nuri Wahyuningsih Nurliyani Nurliyani Rosiana, Nita Maria Safika, Erri Larene Saputri, Rissa Soesatyo, Marsetyawan Heparis Nur Ekandaru Sri Hartati Sri Rahayoe Sugahara, Takuya Sulistyo, Okta Haksaica Suryo Hardiwinoto Suryo Hardiwinoto Susi Iravati Titiek F. Djaafar Tri Marwati Tri Marwati Tyas Utami Wahyuni, Leny Eka Tyas Wening Udasmoro Widya Asmara Widyaningsih, Yulia Arisnani Y. Marsono Y. Marsono Yoyok B Pramono Yudi Pranoto Yusmiati Yusmiati, Yusmiati Yusro Nuri Fawzya Yusro Nuri Fawzya Zaenal Bachruddin Zilda, Dewi Zeswita