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All Journal Toba: Journal of Tourism, Hospitality, and Destination
Hendri Gigih Saputro
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Social Sciences

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Systematic Literature Review: Metode Pembuatan Nasi Instan dan Potensinya dalam Upaya Pengembangan Olahan Nasi sebagai Kekayaan Gastronomi Nusantara Annisa Noor Rachmawati; Hendri Gigih Saputro; Aulia Firmansyah
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6017

Abstract

Indonesia has a rich variety of traditional regional rice dishes that represent the nation’s culinary and gastronomic heritage. However, these dishes typically have a short shelf life, limiting their availability to local consumption only. One potential solution to address this issue is the development of instant rice. Various studies have explored the production of instant rice, highlighting its potential as a medium to preserve and promote traditional rice-based dishes. This study aims to systematically review the methods used in the production of instant rice and its potential in enhancing the value of Indonesian gastronomic heritage. A Systematic Literature Review (SLR) was conducted using the PRISMA protocol across multiple databases, including Google Scholar, PubMed, ScienceDirect, and MDPI. A total of 19 scientific articles that met the inclusion criteria were analyzed using the Population, Intervention, Comparison, Outcome, and Study Design (PICOS) framework. The review revealed that the production process of instant rice generally involves soaking in a citric acid solution, washing, cooking, cooling, freezing, thawing, and drying using various techniques. Drying methods include cabinet drying, fluidized bed drying, freeze drying, and microwave drying, each with different temperature and time settings depending on the rice type and target moisture content. The development of instant rice based on traditional recipes—packaged in a modern and practical format without compromising authentic flavors—holds strong potential to promote Indonesian gastronomy and enhance its competitiveness in the global culinary tourism market.
.Jamu Potential as Tourism Attraction of Sukoharjo, Central Java – A Review Hendri Gigih Saputro; Annisa Noor Rachmawati; Putra Pratomo Hadi
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6065

Abstract

Sukoharjo Regency holds considerable potential to be developed as a jamu-based tourism destination by utilizing its cultural heritage and the community's expertise in traditional herbal medicine. This study finds that the integration of cultural preservation, product innovation, and digital promotion is crucial in strengthening the identity of Sukoharjo as the "City of Jamu." The existence of the Jamu Tourism Village, especially in Nguter Village, has provided a foundation that can be expanded through collaborative efforts among stakeholders. Based on these findings, several practical recommendations can be made. First, the local government needs to formulate supportive policies and provide incentives for jamu MSMEs to synergize with the tourism sector. Second, jamu tourism managers, such as those in Nguter Village, are advised to adopt integrated digital promotion models and offer jamu products as part of bundled wellness tourism services. Additionally, capacity-building programs for the community are necessary to improve service quality and ensure sustainable tourism management. Future research directions may include further studies on tourist perceptions of jamu tourism and its attraction elements, as well as quantitative studies to measure the economic impact of jamu tourism development on local businesses. Ethnographic research is also important to document the still-living traditional practices of jamu in the community, ensuring that cultural knowledge is preserved and passed down to future generations.
Co-Authors Annisa Noor Rachmawati Aulia Firmansyah Hadi, Putra Pratomo