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INDONESIA
Jurnal Gastronomi Indonesia
Published by Politeknik Pariwisata Bali
ISSN : 23028475     EISSN : 25811045     DOI : https://doi.org/10.52352/jgi
Core Subject : Social,
Social Sciences
Journal of Indonesian Gastronomy (Jurnal Gastronomi Indonesia/JGI) is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. The journal focuses on articles that explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, , culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy in Indonesia.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 148 Documents
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PEMBUATAN KUE KERING SAGU KEJU DENGAN MENGGUNAKAN SUBSTITUSI TEPUNG KULIT SINGKONG Pramudito Pramudito; Faiza Rachim
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1055

Abstract

Pastries are cakes that have a crunchy and very soft texture. Making pastries made from cassava peel flour can be a food effort in Indonesia to be able to  reuse  existing  cassava waste. This type of research  is experimental  research. The research design used was a completely  randomized  design with one sample of 100% control product of farmed  sago  flour.  (K100)  and  three  treatments,  namely  30% (P30), 60%  (P60),  and  90% (P90)cassava  peel  flour . Data processing  used one -way ANOVA test with SPSS 25 program to determine the significance of the differences from the test ed products. The results of the ANOVA test in terms of taste resulted in a significant number of 0.140> 0.05. This shows that there is no significant difference in terms of taste in cassava peel cakes 100% sago tani flour with cassava peel flour substitute pastries. Then in terms of aroma it produces a significant number of 0.000 < 0.05, and in terms of texture it produces a significant number of 0.000 < 0.05. This shows that there is a significant difference in terms of aroma and texture on 100% sago tani flour pastries with substituted cassava peel flour cookies.
The Analisis Aktivitas Antioksidan dan Mutu pada Teh Herbal Daun Keji Beling (Strobilanthes crispus BI) Naifatun Irbah; Esi Emilia; Dina Ampera; Risti Rosmiati; Nila Reswari Haryana
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1064

Abstract

This study aims to determine the drying temperature of keji beling leaf herbal tea which is preferred by panelists as well as its nutritional content, pottasium and antioxidant activity content. The research design used was an experimental study using a completely randomized design (CRD) method with a single factor, the drying temperature of keji beling leaf  which was carried out with 4 treatments,  P1 = 35°C, P2 = 45°C, P3 = 55°C, and P4 = 65°C which was dried for 150 minutes each using a dehydrator. The results of the study were analyzed using the Kruskal Wallis test method with the Mann-Whitney follow-up test. Determination of the best herbal tea was chosen based on the highest average value for each parameter. Based on the research results, the chosen treatment was P3 with a drying temperature of 55°C. The nutritional content of keji beling leaf herbal tea treated with a drying temperature of 55°C is potassium (21,8 mg/100 g), water content (12%), water extract content (2,92%), ash content (14,8%), water soluble ash content (0,37%), acid insoluble ash content (0,32%), ash alkalinity (63,1 ml NaOH/100 g), crude fiber (34,6%), and polyphenols (7,67%). Antioxidant activity based on the IC50 value is 106,3570 ppm.
ANALISIS PENERIMAAN PASAR TERHADAP MIE BERBAHAN TEMPE DAN KELOR Damiati Damiati; Putu indah Rahmawati
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1078

Abstract

This research aimed to analyze the customer acceptance on healthy noodle made from tempeh and morringga. This noodle is a new innovation to give the market a healthy choice for their consumption. This research was conducted using quantitative methods. The questionnaire was designed using likert scales. researchers gave samples of Mie Pelor to SMK students, lecturers, teachers and parents of students in kindergarten. The object of this research is noodle texture, taste, color. Data then analyzed with descriptive quantitative methods. This research found that  the Pelor Noodle has high quality in term of texture,  taste and color presentation.  Therefore, respondents stated that Mie Pelor was ready to be marketed and believed to be accepted by the market. Most respondents stated that they were ready to buy and recommend Pelor Noodle.
Flower and Food: Pemanfaatan Elemen Floral dalam Bisnis Kuliner Ni Ketut Iswarini; I Gusti Ayu Putu Wita Indrayani
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1087

Abstract

Floral art has become an interesting element in the world of culinary arts because it can provide a unique and refreshing aesthetic touch to dishes and buffet table decorations. This article examines the use of floral elements in the culinary businesses and explores the trends and potentials associated with their use. Through a qualitative approach, this study identifies phenomena related to the use of floral elements in the culinary arts, including trends in the use of flowers as food and decoration ingredients, challenges in ensuring dish hygiene, and the potential to create unique and unforgettable culinary experiences. Data were collected through literature studies, observation, and unstructured interviews to determine consumer perceptions of the integration of floral elements for decorating dishes and serving rooms. Through a deep understanding of the use of floral art in culinary business, it is hoped that this article can provide insight for chefs, restaurateurs, and culinary enthusiasts to create interesting and innovative dishes that are reinforced with floral elements as decorative elements.
Peranan Hukum Adat Dalam Mempertahankan Gastronomi Lokal Sebagai Daya Tarik Wisata Di Desa Sembalun Lombok Timur Nusa Tenggara Barat Komang Mahawira
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1098

Abstract

This research uses a qualitative descriptive method with two main focuses: first, on the customary law of the Sembalun village known as "Krama Adat Negeri Sembahulun," and second, on the role of customary law in preserving the local gastronomy of Sembalun village. Data were collected by in-depth interview with the local formal and informal leaders. The research concludes that the customary law in the Sembalun village fulfills the elements of customary law, namely: having a legal structure in the form of "Krama Adat Negeri Sembahulun" having legal substance in the form of established and inherited rules called “awig awig" that impose sanctions for violations, and having a legal culture that is consistently respected and implemented by the community. The customary law of the Sembalun village successfully preserves the local gastronomy, allowing the unique and distinctive Sembalun food and beverages to be enjoyed as a tourism attraction by both domestic and international tourists. The research provides three recommendations: the governments and the community should recognize and protect the customary law of the Sembalun village in accordance with existing regulations, ensuring its continued existence within the community and its ability to preserve the local gastronomy as a tourism attraction in Sembalun village.
Warung Makan di Pantai Melasti, Bali dalam Kajian Lanskap Linguistik: Dari Tipat Cantok sampai Burger I Gusti Ngurah Agung Suprastayasa; Ni Kade Juli Rastitiati
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1116

Abstract

The linguistic landscape has attracted the interest of many language researchers recently. One area of study that has not received much attention is the linguistic landscape of restaurants. Therefore, this study aims to analyze the linguistic landscape of food stalls in Melasti Beach, Bali. Data was obtained by taking photos using a cell phone camera against signboards, banners and menu lists displayed in front of the restaurant. A total of 43 photos were collected and there were 144 items analyzed. then categorized based on the language used. The results of the study found that the use of language in the linguistic landscape at Melasti Beach was dominated by the use of Indonesian and followed by English and other foreign languages. There is the phenomenon of bilingualism and multilingualism. This linguistic landscape is in line with tourists visiting Melasti Beach.
Pengalaman Wisatawan Mengikuti Cooking Class: Sebuah Studi Netnografi Ida Ayu Sri Puspa Adi
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1122

Abstract

Netnography has increasingly gained interest among researchers in recent years because social interactions on the Internet are becoming increasingly intense. One of the social interactions that occur is tourists who express their experience of doing tourism activities. Therefore, this study aims to understand and analyze the experiences of tourists participating in cooking classes and their satisfaction. The data analyzed are tourist comments or testimonials on TravelAdvisor regarding “Traditional Balinese Cooking Class and Meal in a Multi-generational Family Home” taken on 23 February 2023. The data comes from tourist comments from 1 October 2022 to 23 February 2023 and the number of comments analyzed was 42. The results showed that the tourists who took part in the cooking class were satisfied where all of them gave a maximum rating of 5. They felt that this activity was a very enjoyable experience so it is highly recommended to participate. In addition, tourists feel that these activities show the culture of the Balinese people, delicious Balinese cuisine, Balinese hospitality, authentic experiences, feeling they are learning new things and their intention to return back to the activity.
Persepsi Pengunjung Terhadap Babi Guling Bangun Lemah, di Kabupaten Bangli Sunada, I Nyoman
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i2.997

Abstract

Tujuan penelitian ini adalah untuk mengetahui dan mendeskripsikan persepsi Pelanggan terhadap Babi Guling Putra Celagi Bangun Lemah di Kabupaten Bangli sebagai daya tarik wisata. Penelitian ini diharapkan dapat memberikan manfaat baik dibidang akademis dan praktis. Metode penelitian adalah dengan wawancara dan observasi terhadap persepsi Pelanggan, adaptasi pengolahan dan penyajian, pengelola dan karyawan warung Babi Guling Putra Celagi Bangun Lemah di Kabupaten Bangli. Selanjutnya dianalisis dengan teknik deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa persepsi Pelanggan terhadap Babi guling Putra Celagi Bangun Lemah Bangli dilihat dari segi citarasa dan harga sebagian besar responden membilang sangat baik, dimana dari 100 orang responden 94% mengatakan citarasa sangat baik dan 95% mengatakan harga sangat baik yaitu relative murah dan terjangkau. Sedangkan dilihat dari segi pelayanan, penyajian dan kualitas Sebagian besar responden mengatakan baik. Dari 100 orang responden 64% mengatakan pelayanan baik, 66% mengatakan penyajian baik dan 62% mengatakan kualitas Babi guling baik. Jadi dapat dikatakan bahwa Babi guling Putra Celagi Bangun Lemah Bangli berpotensi dan layak ditawarkan sebagai daya tarik wisata.  
TINGKAT KESUKAAN PANELIS TERHADAP MINUMAN SARI BUAH SALAK DENGAN MENAMBAHKAN MADU KELENGKENG MELALUI UJI HEDONIK Arya Kariawan, Kadek Dwi; Pastini, Ni Wayan
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i2.1054

Abstract

Salak fruit juice mixed with longan honey is a nonalcoholic drink made from zalacca juice and longan honey. The maker of this drink begins with squeezing and boiling the salak fruit which is then filtered and does not undergo a fermentation process. This drink can be drunk immediately because it is refreshing. This study aims to determine the level of panelist’s preference for salak fruit juice by adding longan honey through a hedonic test. This study used a quantitative descriptive technique to determine the level of panelists' preference for salak fruit juice by adding longan honey. The results showed that the indicator of salak fruit fuice drink by adding longan honey, color got 3.93 (likes), aroma got 4.0 (likes), sweetness got 4.06 (likes), acidity get a result of 3.46 (likes) and the overall average obtained was 3.86 which stated that the panelists (liked) the salak fruit juice drink by adding longan honey. It is hoped that the results of this study can be marketed because the results of the hedonic test show good results as a product that is marketable.
Pengembangan Fussion Food pada Kue Talam Ebi sebagai Modifikasi Makanan Tradisional Bridha, Risya Ladiva; Priatini, Woro; Hamdani, Zahratul Insaniyah
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i2.1169

Abstract

This research was motivated by the decline in public interest in traditional foods. Kue talam is one of the traditional Indonesian foods that is currently included in the less popular category. This research aims to increase the attractiveness of traditional food by creating a modified kue talam product that will be combined with other foods, this is known as fusion. The research method used by researchers is quantitative research with experimental methods. The experimental planning carried out is using a Randomized Group Design (RAK). To test the recipe standard and product quality using the o test and consumer acceptance test. The number of samples used in this study were 15 trained and somewhat trained panelists who would test four product samples, including; 1) Steamed Ebi Talam with Puff Pastry (TEKPP); 2) Baked Ebi Talam with Puff Pastry (BTEPP). Organoleptic test results obtained from 15 trained and moderately trained panelists resulted in TEKPP products as the most preferred products. Furthermore, TEKPP products will be tested on 100 consumer panelists to determine the acceptability of the modified product, and the results obtained are that the product falls into the category of very like, so it can be concluded that the modified product can be accepted by consumers. The results of the hypothesis test on the product there is an effect of modification on the attractiveness of traditional food on Kue Talam Ebi products.

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