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All Journal Gastronomy and Culinary Art (Gastronary) PHINISI
Istiraharsi, Yedna
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Social Sciences Other

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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

Abstract

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.
Analysis of Preference Level and Quality of Gembili Flour (Colocasia Esculenta L) as a Substitution for Wheat Flour in The Production of Crispy Brownies Yulianto, Gunawan; Istiraharsi, Yedna
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

Brownies are one of the most popular bakery products, typically made from wheat flour, sugar, and fat, which often results in products high in calories and low in fibre. Along with the growing demand for healthy and functional foods, research on flour substitution in bakery products has expanded, including the use of local food sources. Dioscorea esculenta L. (gembili) is a local tuber rich in dietary fibre and inulin, with potential as an alternative flour to reduce dependence on imported wheat and support food diversification. This study aims to analyse consumer acceptance and sensory quality of crispy brownies formulated with gembili flour as a partial substitute for wheat flour. An experimental method was employed by producing crispy brownies in three stages of formulation: the first with gembili flour only, the second with added margarine, sugar, and baking powder, and the third with additional cocoa powder. Ten student panellists and three food experts evaluated the products through organoleptic and hedonic tests, focusing on attributes of aroma, taste, texture, and colour. The results show that the initial formulation produced a bitter taste and a less crispy texture. Improvements in the second and third formulations successfully enhanced crispiness, flavour balance, and colour intensity. Hedonic tests indicated that 80% of respondents “strongly liked” and 20% “liked” the crispy brownies with gembili flour, with no negative responses. These findings suggest that gembili flour can be used as a viable substitute for wheat flour in crispy brownies, maintaining sensory acceptance while providing additional nutritional value. This study highlights the scientific contribution of introducing gembili flour in modern bakery innovation and its practical potential to support local farmers, food diversification, and healthy eating trends.
Jamu Pawukon as a sustainable gastronomy product: Calendar-based herbal knowledge from Javanese manuscripts Nugroho, Setyo Prasiyono; Linkasari, Clara; Damasdino, Fian; Sinangjoyo, Nikasius Jonet; Osman, Sharina; Istiraharsi, Yedna
PHINISI Vol.3, No.1 (2026): February 2026
Publisher : Indonesia Research and Study Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64282/phi.v3i1.114

Abstract

Jamu Pawukon is a traditional herbal beverage prepared based on the pawukon calendrical system, a traditional Javanese calendar rooted in cultural manuscripts. This study aims to examine Jamu Pawukon as a form of calendar-based herbal gastronomy and to analyze its potential as a culture-based wellness tourism attraction in Sidorejo Tourism Village, Kulon Progo Regency, Special Region of Yogyakarta, Indonesia. A qualitative research approach was employed, with data collected through participatory observation, in-depth interviews, and documentation. Informants were selected using purposive sampling and included local cultural practitioners, herbal drink formulators, and tourists. Data were analyzed using a folklore approach to trace the historical background, cultural values, and hereditary practices of Jamu Pawukon preparation. The findings reveal that Jamu Pawukon originates from Javanese manuscript-based knowledge, particularly the Serat Pawukon Kiai Jotirto, which serves as the foundation for determining individual wuku (birth week) and corresponding herbal formulations. This practice positions jamu not merely as a health beverage, but as a form of calendar-based herbal gastronomy that integrates therapeutic functions, cultural meanings, and local knowledge systems. In the context of tourism, Jamu Pawukon is developed into an educational wellness tourism package that emphasizes experiential and cultural engagement. This study contributes to gastronomic and tourism scholarship by conceptualizing calendar-based herbal gastronomy as a novel framework for integrating intangible cultural heritage into experiential wellness tourism development. The study highlights the significant role of Jamu Pawukon in cultural preservation, destination identity strengthening, and the development of local wisdom–based wellness tourism.
Co-Authors Fian Damasdino Karmin, Enny Linkasari, Clara Nikasius Jonet Sinangjoyo Nugroho, Setyo Prasiyono Osman, Sharina Yatno, Hendi Wiji Yulianto, Gunawan