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All Journal Gastronomy and Culinary Art (Gastronary) J-CEKI
Karmin, Enny
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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.
Exploring Sustainable Culinary Tourism Practices in Nganggring Tourism Village, Yogyakarta Witara, I Made; Larasati, Sri; Karmin, Enny
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.v4i1.832

Abstract

Nganggring Tourism Village is one of the advanced tourism villages in Sleman Regency, with significant potential for implementing sustainable culinary tourism. This study aims to explore environmentally friendly culinary tourism practices by integrating a sustainability perspective. This research employs a qualitative approach with a case study method. The study was conducted in Nganggring Hamlet, Girikerto, Turi, Sleman, from September to November 2024. The research subjects include the Head of the Independent Livestock Farmers Group of Nganggring, the Head of the Independent Farmers Cooperative of Nganggring, the Women’s Empowerment Group (PKK) of Girikerto Hamlet, and the Nganggring Tourism Village Management. Data collection techniques involve observation, interviews, and documentation. The research findings reveal that Nganggring Tourism Village possesses natural, cultural, and artificial tourism potentials, including the processing of salak pondoh (snake fruit), jemparingan (traditional archery), and Etawa goat farming. Sustainability practices are implemented through local resource management, waste reduction, the use of local ingredients in culinary offerings, and the promotion of salak-based cuisine and Etawa goat milk products. These initiatives add value by balancing economic benefits with environmental conservation. This study is expected to serve as a reference model for other tourism villages in Indonesia seeking to adopt sustainable culinary tourism practices.
Mengembangkan Program Seni dan Budaya Berbasis Pariwisata Karmin, Enny
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 4: Juni 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i4.9025

Abstract

Program seni dan budaya berbasis pariwisata memiliki potensi besar dalam meningkatkan daya tarik suatu destinasi serta memperkuat identitas budaya lokal. Penelitian ini bertujuan untuk menganalisis strategi pengembangan program seni dan budaya yang dapat berkontribusi pada sektor pariwisata. Metode yang digunakan dalam penelitian ini adalah pendekatan kualitatif dengan studi kasus di tiga destinasi utama, yaitu Yogyakarta, Bali, dan Nusa Tenggara Timur (NTT). Data dikumpulkan melalui wawancara mendalam dengan 30 informan yang terdiri dari seniman lokal, pengelola destinasi wisata, pejabat pemerintah daerah, dan wisatawan, serta studi literatur dan analisis data sekunder. Hasil penelitian menunjukkan bahwa integrasi seni dan budaya dalam industri pariwisata memerlukan kolaborasi antara pemerintah, komunitas seniman, dan pelaku industri pariwisata. Kesimpulannya, program seni dan budaya yang dikelola dengan baik dapat meningkatkan pengalaman wisatawan, mendukung ekonomi lokal, serta melestarikan warisan budaya.
Co-Authors Istiraharsi, Yedna Nugroho, Setyo Prasiyono Sri Larasati Witara, I Made Yatno, Hendi Wiji