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All Journal Gastronomy and Culinary Art (Gastronary)
Witara, I Made
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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

Abstract

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.
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.
Plating Techniques of Sweet Potato Condiments in Main Course Practicum Witara, I Made; Nugroho, Setyo Prasiyono; Achmad Taufiq
Gastronomy and Culinary Art Vol. 5 No. 1 (2026): 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/gastronary.v5i1.1037

Abstract

Food plating is a key element in hospitality standards, as visual presentation influences perceived quality and professionalism. This study explores the application of plating techniques using sweet potato-based condiments (mash and wedges) as alternatives to potato in main course practicum at STP AMPTA Yogyakarta. A qualitative case study approach was employed, with data collected through observation, interviews, and documentation, and analyzed using the Miles, Huberman, and Saldaña model. The findings show that sweet potato innovation serves as an effective medium for integrating local ingredients into international presentation standards while enhancing students’ mastery of basic culinary techniques. Students demonstrated the ability to apply plating principles such as proportion, color harmony, balance, and composition. However, inconsistencies in mash texture and wedge doneness affected plating outcomes. Supporting factors include adequate facilities, instructor guidance, and repeated practice, while constraints involve time limitations, limited tools, and varying skill levels. Overall, this approach improves technical, aesthetic, and local ingredient awareness in hospitality education.
Co-Authors Achmad Taufiq Budi Hermawan Karmin, Enny Nugroho, Setyo Prasiyono Rahmawati, Tessa Yulia Hilda Sri Larasati Yuliyanto, Gunawan