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All Journal Pringgitan
Kusumaningrum, Haritsah
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Arts Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences

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Journal : Pringgitan

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OLEH-OLEH MAKANAN KHAS DAERAH ISTIMEWA YOGYAKARTA SEBAGAI DAYA TARIK WISATA GASTRONOMI Kusumawati, Pipin; Tyas, Dyah Wahyuning; Fitriana, Fitriana; Kusumaningrum, Haritsah
Pringgitan Vol 4, No 2 (2023): Pringgitan
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/prg.v4i2.350

Abstract

Visiting a tourist destination frequently inspired the tourist to purchase the food souvenirs for one's family or close acquaintances. They desired to bestow upon those closest to them a memento or impression of a tourist destination in addition to an expression of affection. Yogyakarta Special Region (DIY) is a popular tourist destination among both domestic and international visitors. Recognizing this opportunity, numerous small and medium-sized enterprises (SMSE) manufactured the assortment of foods intended for sale to tourists as food gifts. Many of these options, however, were "contemporary", in accordance with the preferences of the youth market, so they were not entirely "authenthic" of Jogja. This may cause confusion among tourists seeking the typical DIY food souvenirs. Thus, there was a need for explanation to various types of authentic DIY food souvenirs that were historic, authentic from each district in DIY and have survived for more than two generations, representing the DIY's identity. The authentic food souvenirs can also act as a gastronomic tourist attraction in a tourist destination.Keywords: Souvenirs; Food; Authentic; Gastronomy
INOVASI HIDANGAN LODEH SALMON: PERPADUAN CITA RASA TRADISIONAL DAN MODERN DI RESTO PAWON INDIGO HOTEL LOMAN PARK YOGYAKARTA Ramadhan, Ikhsanendra Bagus; Kusumaningrum, Haritsah; Al-Bakry, M Hafidh Nashiruddin
Pringgitan Vol 6, No 1 (2025): Pringgitan
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/prg.v6i1.853

Abstract

Lodeh merupakan salah satu kuliner tradisional Nusantara yang sarat dengan cita rasa dan nilai budaya. Resto Pawon Indigo, Hotel Loman Park Yogyakarta melakukan inovasi menarik dengan menghadirkan hidangan lodeh salmon. Perpaduan unik antara kekayaan rempah lokal dengan kelezatan salmon yang identik dengan hidangan modern. Proses pembuatan hidangan ini mengutamakan keseimbangan rasa, teknik memasak yang presisi, serta penyajian yang estetis untuk menarik perhatian konsumen dari berbagai kalangan. Perpaduan santan, rempah, dan kesegaran ikan salmon menghasilkan harmoni rasa yang lembut namun berkarakter. Lodeh salmon menawarkan pengalaman baru dalam menikmati sajian tradisional, sekaligus mencerminkan kreativitas dalam mengangkat warisan kuliner Indonesia ke dalam nuansa yang modern. Keberanian dalam melakukan eksplorasi rasa ini menjadi daya tarik tersendiri di tengah persaingan dunia kuliner yang semakin dinamis.
Co-Authors Al-Bakry, M Hafidh Nashiruddin Fitriana, Fitriana Kusumawati, Pipin Ramadhan, Ikhsanendra Bagus Tyas, Dyah Wahyuning