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Journal of Food and Culinary
Published by Universitas Ahmad Dahlan
ISSN : 26218437     EISSN : 26218445     DOI : 10.12928
Core Subject : Economy, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance
Journal of Food and Culinary (JFC) is a peer-reviewed open access journal published twice in a year (June and Desember). The JFC focuses on the publication in food service industry and management.
Arjuna Subject : -
Articles 100 Documents
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Faktor Kunci Kesuksesan Supplier Relationship Management pada Bisnis Coffeeshop di Yogyakarta Rini, Poppy Laksita; Kurniawan, Wahyu; Fikri, Muhammad Ali
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.12996

Abstract

This study aims to identify the key success factors in implementing Supplier Relationship Management (SRM) within coffee shop businesses in Yogyakarta. A qualitative descriptive approach was employed using in-depth interviews with selected coffee shop owners who met specific criteria, such as business longevity, supplier partnerships, and location within university areas. The data were analyzed thematically through the Critical Success Factor Method to identify patterns and derive essential themes The findings reveal ten critical factors contributing to the success of SRM implementation, grouped into four main activities which are Identifying Key Suppliers, Information Sharing, Decision Synchronization and Supplier Evaluation. These factors were derived from 28 activity statements, 10 keywords, and 14 supporting themes analyzed through thematic analysis. The research concludes that effective SRM practices enhance collaboration, consistency, and competitiveness among coffee shop businesses in Yogyakarta by fostering long-term, mutually beneficial relationships with suppliers. The study also contributes to expanding the understanding of SRM practices in small-scale food and beverage industries in Indonesia.
Karakteristik Kimiawi Kulit Pai Substitusi Tepung Pisang Jantan Termodifikasi Fisik Widiana, Dea Rizki; Zukryandry, Zukryandry; Puspitasari, Kiki; Dalimunthe, Nathasa Khalida
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.13968

Abstract

Banana (Musa spp.) is one of the leading local food commodities in Lampung with high productivity, but it has a relatively short shelf life because it is classified as a climacteric commodity. One of the developments to overcome this issue is by processing bananas into physically modified banana flour as a form of food diversification. The modified banana flour can then be further processed into various food products as an alternative to wheat flour, for example the pie crust product. This study aims to determine the chemical characteristics of the best pie crusts made by substituting physically modified banana flour from the previous study. The pie crusts produced using the substitution of physically modified banana flour showed the best treatment with a substitution ratio of 30:70 (banana flour: wheat flour). The resulting pie crusts were tested for proximate composition and showed moisture content of 4.96%, ash content of 0.54%, fiber content of 3.03%, fat content of 9.67%, protein content of 4.85%, and carbohydrate content by difference of 76.95%. This product meets the SNI (Indonesian National Standard) moisture content standard for biscuits. It is expected that this research will provide useful information and opportunities for the development of diversified local banana-based food products in Lampung.
Kajian Penerapan Standar Operasional Prosedur Pembuatan dan Penyajian Pasta Aglio e Olio di Hotel Lido Rosita, Risma; Rahardjo, Sekti
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.13978

Abstract

This research is based on guest complaints that the author found from hotel guest comments and social media on the aglio e olio pasta dish at the Lido Lake Resort by MNC hotel. The complaint shows guest dissatisfaction with the aglio e olio pasta dish. The purpose of this study was to examine the implementation of the SOP (Standard Operating Procedure) for making and serving aglio e olio pasta. Explaining the factors of obstacles faced in implementing the standard operating procedure for making and serving aglio e olio pasta in the hot kitchen. In a standard operating procedure, the standard recipe is usually included as part of the kitchen operation to ensure that all kitchen staff follow the same standard recipe and produce consistent products. This research was conducted using qualitative methods with observation, interview and documentation data collection techniques. The results of the study concluded that the study of the SOP for making and serving aglio e olio pasta at the commis in the hot kitchen of the Lido hotel was not fully implemented properly. Four constraints were found in implementing the SOP for making and serving aglio e olio pasta. From the results of this study, it is expected that there will be implementation of supervision or control to ensure that every kitchen staff complies with the SOP  in addition to the implementation of a continuous training program.
Pengaruh Pengalaman Kuliner Dan Kualitas Produk Terhadap Brand image Produk Jajanan Tradisional Di Catarina Cake & Coffee Batam Raudah, Siti; Nuryanto, Heri; Syaiful, Hendra
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.14744

Abstract

This study aims to determine the effect of culinary experience and product quality on the brand image of traditional snacks at Catarina Cake & Coffee Batam. The type of research conducted is quantitative research based on a survey. Data collection was conducted using a 1-5 Likert scale questionnaire distributed to 150 respondents selected using purposive sampling, namely respondents who had enjoyed traditional snacks at Catarina Cake & Coffee Batam. The research instruments were prepared by identifying the research objectives and variables, conducting validity tests, and reliability tests. Data analysis was performed using classical assumptions (normality, multicollinearity, and heteroscedasticity), t-tests, and F-tests (ANOVA) with the help of SPSS software. The results showed that culinary experience had a significant positive effect on brand image, with a t-value of 2.652 and a significance level of 0.009 (<0.05). Product quality also had a significant positive effect on brand image, with a t-value of 9.403 and a significance level of 0.000 (<0.05). Through the F test (ANOVA), a value of F = 229.981 with Sig. = 0.000 (<0.05) was obtained, indicating that culinary experience and product quality together have a significant effect on brand image. These results prove that the better the culinary experience and the higher the product quality, the stronger the brand image formed in the minds of consumers. The implications of these findings indicate that developing a better culinary experience and product quality contributes to the understanding of the food service business, especially Catarina Cake, by emphasizing the role of innovation and quality as key factors in achieving market excellence. 
Analisis Brand Awareness pada Coffee Shop Lokal Matondang, Abigail Helena Evelyn; Setiyorini, Heri; Siswhara, Gita
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.14965

Abstract

Coffee shops are currently popular places, especially among Generation Z. The large number of coffee shops today has led to fierce competition, requiring selective marketing strategies for coffee shops in a particular area. Brand awareness is an important factor for a business in order to establish a relationship between the brand and consumers.  This study aims to explore and analyze the development of brand awareness of local coffee shops and find out how coffee shops approach achieving brand awareness or becoming known to the coffee enthusiasts. This study uses a qualitative method. Data was collected through interviews and purposive sampling, resulting in 15 informants who met the research qualifications. The results show that there are many factors that influence brand awareness of local coffee shops in Bandung. The factors that influence brand awareness are social media and word of mouth, as well as other supporting factors that were found. Collaboration with communities, events, and campus organizations is an important strategy to expand consumer reach. These findings indicate that brand awareness can be formed by several factors, through the interaction of digital marketing strategies, positive consumer experiences, and social engagement that builds emotional closeness to the brand.
Pengaruh Keunikan Produk dan Nilai Budaya Kuliner Terhadap Minat Wisatawan dari Luar Kota Bogor Mencoba Asinan Bogor Fakhrunnisa Fakhrunnisa; Gita Siswhara
Journal of Food and Culinary Vol. 9 No. 1 [June 2026]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v9i1.16007

Abstract

This study aims to analyze the influence of product uniqueness and culinary cultural value on the interest of tourists from outside Bogor City in trying Asinan Bogor, a regional culinary specialty with a unique taste and local cultural value. This study used a quantitative approach using the Partial Least Squares-Structural Equation Modeling (PLS-SEM). The questionnaire was distributed online. Data werw collcted from 100 respondents, tourists from outside Bogor who had tried Asinan Bogor, using a purposive sampling technique. The research data were analyzed using SmartPLS 4 software. The result showed that all indicators met the validity and reliability criteria. The results of the hypothesis testing indicate that product uniqueness has a positive and significant influence on tourist interest. Furthermore, the cultural value of the culinary arts also has apositive and significant influence on tourist interest. These findings indicate that the unique taste cultural values contained in Asinan Bogor can increase tourist interest in trying Bogor’s culinary specialties and contribute to supporting the development of culinary tourism in the city of Bogor.
Konten TikTok dan Pengalaman Kuliner terhadap Minat Generasi XZY pada Tahu Gejrot dan Mi Koclok Cirebon Ginar Haza Fatriyani; Gita Siswhara; Masroulina Sevtiani
Journal of Food and Culinary Vol. 9 No. 1 [June 2026]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v9i1.16008

Abstract

This research analyze the influence of TikTok content and culinary experiences on the interest of generations X, Y, and Z in consuming traditional Cirebon food, namely tahu gejrot and mi koclok. The changes that have occurred in social media have influenced generations X, Y, and Z to obtain information and form culinary preferences. This research explores the influence of culinary experience including taste, atmosphere and cultural values on consumers' interest in traditional food., especially tahu gejrot and mi koclok. This study employed purposive sampling in a quantitative survey involving 100 active TikTok users who had consumed these two cuisines. A five-point Likert scale is used for data collection, and analysis is done using Structural Equation Modeling (SEM) based on Partial Least Squares (PLS) and SmartPLS. The study’s findings indicate that promotional combinations through social media and the creation of authentic culinary experiences is effective in increasing generation X, Y, and Z’s interest in traditional food, as well as helping top reserve in the digital era.
Gambaran Penerapan Enam Prinsip Higiene Sanitasi pada Penjamah Makanan di Dapur SD Unggulan Aisyiyah Bantul Vani Nur Fadhilah; Khairunisa Ramadhani
Journal of Food and Culinary Vol. 9 No. 1 [June 2026]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v9i1.16543

Abstract

This study aims to determine the description of the application of the six principles of hygiene and sanitation for food handlersin the kitchen of Aisyiyah Superior Elementary School, Bantul. The type of research used in this study is qualitative research with a case study design. The study was conducted in the kitchen of Aisyiyah Superior Elementary School, Bantul with 8 food handlers as research subjects. Data collection techniques were carried out through interviews, observation, and documentation. The research instruments used were interview guides and observation sheets based on the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011 concerning Hygiene and Sanitation Requirements for Catering Services. Based on the research results, the implementation of the six principles of hygieneand sanitation in the kitchen of the Aisyiyah Superior Elementary School, Bantul has not fully met the standards of the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011. In the aspect of food storage, the implementation has not met the requirements due to limited facilities. In the aspect of food processing, personal hygiene has not been optimally implemented, such as the use of accessories, long nails, and the use of incomplete PPE. In the aspect of food transportation and serving, practices that have the potential to cause cross-contamination are also still found. The implementation of the 6 principles of hygiene and sanitation for food handlers in the kitchen of the Aisyiyah Superior Elementary School, Bantul has not fully met the standards of the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011. Several discrepancies were still found in the aspects of food storage, food processing, storage of prepared food, food transportation, food serving, and personal hygiene of food handlers. Keywords: Hygiene sanitation, food handlers, food safety, school kitchens.
The Relationship Between Academic Stress And Eating Habits In Students Generation Z Meisa Isna Nursiva; Agil Dhiemitra Aulia Dewi; Nor Eka Noviani
Journal of Food and Culinary Vol. 9 No. 1 [June 2026]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v9i1.16759

Abstract

Academic stress is a response to academic demands that may affect students’ psychological conditions and eating habits. This study aimed to determine the relationship between academic stress and eating habits among Generation Z university students. A quantitative study with a descriptive-analytic and cross-sectional design was conducted online in Indonesia from March to April 2026. A total of 132 respondents were selected using quota sampling. Academic stress was measured using the Academic Stress Inventory (ASI), while eating habits were assessed using the Adolescent Food Habit Checklist (AFHC). Data were analyzed using descriptive statistics and Fisher’s Exact test. The results showed that all respondents experienced academic stress, with 81.06% categorized as severe and 18.94% as moderate. Severe academic stress was most frequently found among eighth-semester students (40.19%). Most respondents had good eating habits (62.12%), although unhealthy behaviors such as frequent consumption of fried foods and difficulties maintaining a healthy diet were still observed. Statistical analysis showed a significant relationship between academic stress and eating habits among Generation Z students (p = 0.043). These findings indicate that academic stress is associated with eating habits, although the direction of its influence may vary among individuals. Further studies are recommended to examine other factors that may influence eating habits, such as emotional eating, sleep quality, physical activity, and socioeconomic conditions.
Persepsi Siswa SMKN 1 Kalasan Program Kuliner Terhadap Makanan Khas Keraton sebagai Heritage Gastronomy: Students’ Perceptions of Yogyakarta Palace Traditional Foods as Heritage Gastronomy among Culinary Department Students at SMK Negeri 1 Kalasan Erda Afifah Ardelia; Ika Wahyu Kusuma Wati; Anggri Sekar Sari
Journal of Food and Culinary Vol. 9 No. 1 [June 2026]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v9i1.16898

Abstract

This study aimed to examine the perceptions of Culinary Department students at SMKN 1 Kalasan regarding Yogyakarta Palace traditional foods as heritage gastronomy and to identify the internal and external factors influencing these perceptions. The study employed a qualitative approach with a case study design. The research was conducted at SMK Negeri 1 Kalasan, Sleman Regency, Special Region of Yogyakarta. Informants were selected through purposive sampling and consisted of one Head of the Culinary Program, two traditional food teachers, and five eleventh-grade Culinary Department students in the 2025/2026 academic year. Data were collected through in-depth interviews, passive participant observation, and documentation. Data trustworthiness was ensured through source, technique, and time triangulation. Data were analyzed using the interactive model of Miles and Huberman, including data collection, data reduction, data display, and conclusion drawing. The findings revealed that students’ perceptions of Yogyakarta Palace traditional foods encompass understanding, views, interest, and preservation. Most students understood these foods as culinary products originating from the Yogyakarta Palace and possessing cultural values, although their understanding of the historical and philosophical aspects remained limited. Students viewed these foods as cultural heritage that should be preserved and showed strong interest due to their unique taste, appearance, processing techniques, and practical learning experiences. Preservation efforts were supported through education, social media, and innovations in food presentation. Factors influencing students’ perceptions included internal factors, such as interest, curiosity, learning motivation, and experience, as well as external factors, including school-based learning, social media, family, peers, and the social environment. The study concludes that students perceive Yogyakarta Palace traditional foods as an important part of heritage gastronomy that reflects cultural values and regional identity and should be preserved.

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