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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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Studi Literatur: Akulturasi Rasa Sebagai Metode Pengenalan Bahan Pangan Lokal Bagi Masyarakat Ghaniyyah
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1435

Abstract

Local food is one of the country's riches. It is our obligation as Indonesian people to preserve local food. Among the onslaught of the globalization era, Indonesia's wealth is eroding because people tend to be more familiar with foreign culture, which is also foreign wealth. One of them is in the culinary field. People tend to like foreign culinary more often and more, because foreign culinary is considered cooler and more modern. Traditional Indonesian culinary delights made from local food are also under threat, which results in the threat of local Indonesian food as well. One solution to preserve local food ingredients is to acculturate flavors by combining foreign culinary delights with local food ingredients. This literature study discusses problems and solutions regarding the sustainability of local food, with the aim of enabling society to be more innovative in developing local food.
A Kreasi Non Alkohol Arak Jahe sebagai Produk Pendukung Wisata Halal: Indonesia Syahdisa, M. Ardianto; Satiadji, Amirosa Ria; Dirga, Dewa Made
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1484

Abstract

Halal tourism is a set of additional amenities, attractions and accessibility services aimed and provided to meet the experiences, needs and desires of Muslim tourists. In order to accommodate the need for halal drinks with local potential, there is a traditional sweet Tuak drink which, with proper processing, is a non-alcoholic drink. Sweet Tuak is a traditional drink made from palm nira taken from sugar palm trees. The extract of water droplets from sugar palm is called nira, with a very sweet taste. Natural preservatives such as vinegar are also added to it, which functions to soak up the alcohol content in palm wine. The purpose of this research is to develop a drink that was initially just a simple drink or a fairly traditional drink, then the author developed it into a modern drink called a mocktail drink. The drink is made from sweet tuak, ginger, lime, egg white and butterfly pea. The method used by the author in this study is qualitative by involving several people who are experts in the field of hospitality, especially bartenders and baristas to test the results of the development of the drinks that the author makes. The development of this Traditional Drink Made from Sweet Tuak with Ginger is served using a champagne saucer glass to beautify the appearance of the drink which is 8 cm in diameter and 9 cm / 133ml high Sweet Tuak becomes a mocktail drink with the mass of the sweet tuak remaining for 6 hours if it is not refrigerated then when it is not cooled for more than 6 hours the alcohol content in the nira in the tuak manis will increase and become cocktail.
Potensi Makanan Tradisional Nasi Cengklik Sebagai Daya Tarik Wisata Gastronomi Purnaningsih, Sri; Hamidah, Siti; Nugraheni, Mutiara
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): 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.v12i2.1219

Abstract

This study aims to analyze the traditional culinary dish, Nasi Cengklik, as a gastronomic potential in Cengklik Reservoir, Boyolali, Central Java. Nasi Cengklik is a traditional dish that has not been previously researched, making it inherently attractive for study. The research methodology used is the product development research method with the 4D steps, namely define, design, develop, and disseminate, coupled with a qualitative descriptive method based on theoretical foundations. Data collection methods involve primary data through observations, interviews with tourism managers and culinary entrepreneurs, as well as secondary data from journals and documents related to tourism and culinary arts. Data analysis in this study utilizes descriptive analysis of the collected data, followed by drawing conclusions. The research findings indicate that Nasi Cengklik is a traditional culinary delight that can support the existence of Cengklik Reservoir. This is evident through its uniqueness, authenticity, and diversity stemming from traditional cooking methods and distinctive flavors achieved by using local ingredients, such as brown rice, genjer leaf midribs, and wader pari served with banana leaves and rattan plates, adding a classic touch and cultural value to the dish.
INOVASI PRODUK SISTIK JAMBAL ROTI MENTEGA SEBAGAI OLEH-OLEH KHAS PANGANDARAN Astiana, Rachmat; Fadilah, Lita
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): 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.v12i2.1225

Abstract

This research cover show the formulation process of making Sistik innovations from salted fish ingredients jambal roti typical of Pangandaran Beach. And to find out how the results of this experiment are based on color, aroma, taste, and texture. Thus, this study aims to determine the formulation based on consumer acceptability to processed products of salted fish steak innovation jambal roti. The method used in this study is an organoleptic test. According to the limited panelists of five people and the consumer panelists of thirty people, each panelist has different conclusions from the aspects of color, aroma, taste and texture. Which results were obtained from this study that, this innovative product of salted fish jambal roti can be well received by the panelists. So that later this product can be traded into a typical UMKM product of Pangandaran.
Formulasi Dan Uji Sensori Otak-Otak Cumi Dengan Variasi Penambahan Tepung Eucheuma Spinosum Dan Tepung Tapioka Triyastuti, Meilya Suzan; Ondang, Hetty Magrittha Paulin; Shitophyta, Lukhi Mulia; Budiarti, Gita Indah; Dewi, Luthfi Kurnia
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): 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.v12i2.1247

Abstract

"Otak-otak" is a diversification of fishery products that use fishery commodity raw materials. "Otak-otak" made of squid with using tapioca flour and Eucheuma Spinosum seaweed flour. This research aimed to determine the concentration formulation of Eucheuma Spinosum seaweed flour and tapioca flour in "otak-otak". The test analysis in this research is sensory testing and statistical analysis. The results showed that the appearance and texture aspects of Eucheuma Spinosum flour were very popular with the panelists with an appearance value of 8.19 and a texture value of 8.35. Based on the results of statistical tests, significantly different results were obtained (p<0.05) in the aspects of appearance and texture. Therefore, the appearance and texture aspects of using tapioca flour and Eucheuma Spinosum seaweed flour in squid brains in this study affect consumer acceptance because they have a whiter color without slime and have a chewy, compact, and dense texture.
Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1361

Abstract

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.
UJI COBA PEMBUATAN OATMEAL COOKIES DENGAN TEPUNG UBI JALAR UNGU SEBAGAI SUBTITUSI TEPUNG TERIGU Pramudito, Pramudito; Faiza Rachim; Priyo Andito
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): 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.v12i2.1386

Abstract

Oatmeal cookies merupakan salah satu jenis kue kering yang berbentuk bulat pipih dengan rasa yang manis, tekstur yang renyah, dan warna kecoklatan. Umumnya oatmeal cookies terbuat dari tepung terigu, telur, dan margarin. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan dari penggunaan tepung ubi jalar ungu jika digunakan sebagai bahan subtitusi tepung terigu dalam pembuatan oatmeal cookies dengan presentase tepung ubi jalar ungu 30%, 60%, 90% ditinjau dari segi rasa, tekstur, dan warna dan untuk mengetahui tingkat kesukaan dan daya terima masyarakat terhadap produk oatmeal cookies jika berbahan dasar tepung ubi jalar ungu. Metode dalam penelitian ini adalah eksperimen yang merupakan metode penelitian kuantitatif yang juga digunakan untuk mengetahui pengaruh variabel independen terhadap variabel dependen) dalam kondisi yang dapat terkendalikan. Analisis data terhadap segi tekstur oatmeal cookies dengan subtitusi tepung ubi ungu berada dalam kategori renyah dari segi rasa, oatmeal cookies dengan subtitusi tepung ubi ungu berada dalam kategori kurang manis dan dari segi warna, oatmeal cookies dengan subtitusi tepung ubi ungu berada dalam kategori warna coklat. Tidak ada perbedaan nyata dari segi tekstur dan rasa Namun, dari segi warna, terdapat perbedaan terhadap warna oatmeal cookies kontrol dengan oatmeal cookies perlakuan 30% dan oatmeal cookies perlakuan 60%.
Uji Coba Pembuatan Genoise Cake dengan Menggunakan Kelapa Sebagai Subtitusi Tepung Salim, Chairul; Vienna Artina Sembiring; Bianca Natasha
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): 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.v12i2.1391

Abstract

Genoise cake is a sponge cake that originates from Italy. Making Genoise Cake uses the Au Bain Marie method, where the egg beater container is immersed in another container filled with warm water while the eggs are beaten until the eggs feel warm. The result of a genoise cake is a light and fluffy cake. So far, the raw material for making genoise cake is wheat flour, we can reduce the use of wheat flour and provide variations to genoise cake by using coconut flour as the raw material for making genoise cake. This research was conducted to find out whether coconut flour can be used as a substitute in making genoise cake, and this research was also to find out whether there were differences in terms of taste and texture. This research used an experimental method of one control product and three treatments. Data was obtained by distributing questionnaires to two groups, namely untrained panelists and expert panelists. The results obtained from panelists were not surveyed to find out whether this product was acceptable to the public and the results from expert panelists were to find out whether there were differences in terms of taste and texture. The research results showed that in terms of taste, panelists were not trained to prefer the 90% coconut flour substitution and for texture, panelists were not trained to prefer the 100% wheat flour control. Expert panelists prefer 100% control in terms of both taste and texture.
Cooking Experience di Ubud: Keterlibatan Masyarakat Dalam Pariwisata Gastronomi Wulandari, Pande Putu; Tirtawati, Ni Made; Dwi Candra Anggara, I Gusti Made
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1402

Abstract

Cooking experience, which is full of interactive and inclusive cultural activities between locals (host) and tourists (guest), is one of the gastronomic tourism activities in Ubud. Four key informants, namely cooking experience owners in the Ubud area and beyond, were involved in this research through interviews and observations. Desk research was also carried out to display comprehensive data. Through a qualitative descriptive approach, this article concludes that the existence of cooking experiences with various unique features ranging from the concept of cooking at home to "farm to table" shows a form of community involvement as innovators and contributors in cultural preservation. In other words, the community helps provide authentic experiences and build bonds with tourists through educational activities and cultural exchanges, as well as strengthening Ubud as a world-class gastronomic destination.
Susu Kacang Merah Sebagai Substitusi Susu Sapi Dalam Es Kopi Susu Gula Aren Fajri, Ilham; Wibawa, Idham Sakti
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): 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.v12i2.1452

Abstract

Abstract Ready-to-drink (RTD) coffee is a drink that is quite popular among Indonesian people. Apart from its delicious taste, the price of ready-to-drink coffee is quite affordable for the public. RTD coffee is easy to find anywhere. This also pushed the sales volume of RTD coffee in Indonesia to reach 225 million liters this year. This amount increased by 3.2% compared to the previous year which was 218 million liters. Looking at the trend, the sales volume of ready-to-drink coffee continued to increase from 2015 to 2019. However, the figure dropped in 2020 due to the Covid-19 pandemic. Two years later, RTD coffee sales volume increased again. Sales of ready-to-drink coffee are expected to recover in 2023 to pre-pandemic levels. Euromonitor also stated that total coffee production in Indonesia will reach 11.35 million bags in 2022/2023. That number increased by 7% from 2021/2022 due to increased harvests in most of the main coffee producing regions. Many coffee lovers are allergic to cow's milk, this opens up opportunities for baristas to find or make alternative milk made from plant-based products.

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