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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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P Pengaruh Pengetahuan Keamanan Pangan Terhadap Penanganan Higiene Sanitasi di Grand Hyatt Bali: Pengaruh Pengetahuan Keamanan Pangan Terhadap Penanganan Higiene Sanitasi di Grand Hyatt Bali Fajri, Natasya Nuraini; Sabudi , I Nyoman Sukana; Kalpikawati, Ida Ayu
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.v12i2.1506

Abstract

The study aimed to determine the influence of food safety knowledge on handling food hygiene and sanitation at the Grand Hyatt Bali Hotel. The sample comprised 80 respondents, namely food and beverage product employees, food and beverage service, and stewards, using the purposive sampling method of distributing questionnaires. The data analysis technique uses Simple Linear Regression, Coefficient of Determination, and t-test using SPSS version 25 for Windows. The results of data analysis show that food safety knowledge partially has a positive and significant effect on handling food sanitation hygiene, where the t value is 10,948> 1,991, and the sig value is 0.000 <0.050. The magnitude of the influence of food safety knowledge on the handling of food sanitation hygiene is 60,6%. The conclusion is that food safety knowledge has a positive and significant impact on handling food sanitation. The advice given is that Grand Hyatt Bali is expected to increase the intensity of providing information about the risk of contamination, checking uniform dress, checking the quality of food processing tools and equipment, and appealing to employees who are handling food when they are suffering from diseases that can affect food safety.
Food Flavor and Price Using the Multiple Linear Regression Method in Predicting Purchase Interest at The Colony Restaurant Hotel Tugu Malang: Flavor Pada Makanan Dan Harga Dengan Metode Regresi Linear Berganda Dalam Prediksi Minat Beli Pada The Colony Restaurant Hotel Tugu Malang Puspitasari, Reny; Anggraini, Dhita Paramita
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.v12i2.1512

Abstract

Colony Restaurant is a unique and interesting restaurant located in the city of Malang. Thepurpose of this research is to determine and analyze the influence of flavor in food and price on purchasing interest at The Colony Restaurant Hotel Tugu Malang. This research is explanatory research using quantitative research. The research population consisted of guests visiting the Colony Restaurant Hotel Tugu Malang and the sample size was 100 people. The data collection method used in this research is a questionnaire and the data analysis methods are validity/reliability testing, classical hypothesis testing, multipleregression testing, and hypothesis testing. The results of this research show that the flavorvariable in food has a partially significant influence on purchasing interest at The Colony Restaurant Hotel Tugu Malang, and price has a partially significant influence on purchasinginterest at The Colony Restaurant Hotel Tugu Malang. The results of this research analysisshow that the flavor variables in food and price simultaneously have a significant influenceon purchasing interest at The Colony Restaurant Hotel Tugu Malang
Gastronomi Permakultur sebagai Daya Tarik Wisata di Rumah Kayu Permakultur Kabupaten Bandung Barat Amelia, Bunga Raihan; Turgarini, Dewi; Putri, Dias Pratami
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1181

Abstract

Sustainable tourism development is important to implement due to the implementation of increasingly uncontrolled development in a country. Rumah Kayu Permaculture is a gastronomic tourism destination in West Bandung Regency that applies permaculture principles. Permaculture is an ecological design that designs food security in a sustainable manner that can be an efficient tourism development solution without damaging the environment. Therefore, this study aims to determine the gastronomic components at Rumah Kayu Permaculture and permaculture gastronomy tour packages. The method applied in this research is a qualitative approach, with data collection through interviews, observations, literature analysis, and documentation studies. The attraction of Rumah Kayu Permaculture has great potential for the development of gastronomic tourism which can be developed through attractive tour packages for tourists. Travel patterns and tour packages were designed and tested by researchers based on the analysis of gastronomic components and opinions from stakeholders.
Pola Makan Berkelanjutan: Persepsi dan Hambatan pada Generasi Muda di Bali dalam Mewujudkan Pariwisata Berkelanjutan Wisnawa, I Made Bayu
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1377

Abstract

The increasing need for sustainable practices in the tourism industry encourages research on sustainable food consumption. The purpose of this study was to assess the perceptions, barriers and practices of sustainable eating among the younger generation in Bali, given the lack of studies exploring the socio-economic dimensions in the local context. This study used descriptive qualitative methodology with questionnaires completed by 52 respondents. Results show that the younger generation in Bali shows high awareness of sustainable diets, but still faces gaps in understanding of its relationship with sustainable tourism. While there is awareness about nutrition and support for government policies that promote access to healthy and affordable food, the lack of education about sustainable diets is a major issue. Most respondents identified an urgent need for further education and training. These results emphasise the need for integrated interventions from the government, private sector and communities to improve education and engagement of the younger generation in sustainable practices. With the potential for social transformation towards sustainability, the adoption of sustainable diets by the younger generation can strengthen Bali's position as a sustainable tourism destination.
Identifikasi Bumbu Bali di Beberapa Desa di Bali Selatan Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Suprastayasa, I Gusti Ngurah Agung; Hardina
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1396

Abstract

Local cuisine is an important part of a region's cultural identity and has great potential as a tourist attraction. Balinese cuisine is known for its diversity and distinctive taste, which is influenced by the use of various types of traditional spices (basa). This study aims to identify the ingredients, composition, and manufacturing process of Balinese spices used in several villages in South Bali. Through a qualitative approach with observation, interviews, and documentation in four villages, it was found that there were significant differences in the use and composition of spices between regions. Some of the dominant types of spices are basa gede, basa selem, basa bawang jahe, sambel emba, sambel nyuh, basa uyah sere, and basa suna cekuh. This diversity reflects the richness of Balinese culinary culture and shows the importance of preserving traditional techniques and knowledge in making spices. These findings are expected to provide practical contributions to the development of local cuisine and support the promotion of Balinese gastronomic tourism
Pemetaan Potensi Wisata Kuliner Di Desa Wisata Sayan Ubud Putra, I Komang Cahyendra; Utama, I Putu; Sihombing, Irene Hanna H.
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1505

Abstract

This research aims to map and present the variety of culinary tourism potential in Sayan Tourism Village, Ubud District, Bali Province. Data collection techniques in this research include observation, interviews and documentation. Then analyzed using a descriptive qualitative approach. Based on the research results, this mapping includes several important aspects, namely: Hamlet Names, Halal and Non-Halal Food Categories, Types of Food, Place Names, and Main Menu. Based on the research results, researchers identified 18 halal food menus and 5 non-halal food menus. Apart from that, this research also found that there are 7 types of food in Sayan Tourism Village, consisting of Traditional Balinese, Vegan, Fusion, Asian, Western, Japanese, and Asian Western Fusion. This research provides a comprehensive picture of the culinary variety available in Sayan Tourism Village, which includes not only traditional Balinese food but also various types of international food. This shows the great potential of Sayan Tourism Village as a culinary tourism destination that can attract various tourist segments, both local and international.
Eksistensi Kuliner Kabuyutan Garut dalam Konteks Wisata Gastronomi Jawa Barat Darwis, Riadi
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1633

Abstract

West Java is renowned for its rich culinary heritage, which significantly contributes to the creative economy and offers potential for gastronomic tourism. This research focuses on the culinary traditions at the Garut kabuyutan site, examining aspects such as the position, types, processing, consumption timing, serving methods, utensils, and etiquette during traditional events. The study employs descriptive methods, utilizing observation, documentation, and interviews, and analyzes the data through reduction, presentation, and conclusion drawing. Culinary offerings at these events are grouped into three categories, with 562 types identified across 20 categories in 12 curated Garut kabuyutan. Food is typically served at the center of the event space, using traditional containers and banana leaves. Preparations often begin at least a month in advance, and meals are usually served between noon and sunset. Traditional utensils remain the preferred choice. Etiquette is emphasized, including neat and attractive packaging, proper display, the recitation of prayers, specific seating arrangements, and a defined order for who eats first. These practices highlight the cultural significance and communal values embedded in West Java’s culinary traditions, supporting both cultural preservation and economic development through gastronomy
a EXPERIMENTAL STUDY: SIGNATURE COCKTAIL WITH HOMEMADE MATAH CORDIAL: - iskandar, ridwan; Daniati, Hana; Maulana Yusuf , Muhamad
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1790

Abstract

The creation of mixing drinks or better known as mixology continues to develop with various innovations in techniques, ingredients, and presentation concepts. The current phenomenon is that several bars in cocktails and mocktails use local ingredients and homemade ingredients. This is the author's attraction in conducting research by creating a signature cocktail based on homemade Matah Cordial. This aims to analyze its sensory characteristics, as well as measure the level of consumer acceptance of this product. It is expected to produce products that can be applied in the hospitality industry, bars or cafes. With an experimental-based approach, this study will explore various cocktail formulations that use homemade Matah Cordial, test sensory aspects, and assess consumer preferences through hedonic tests.
Kreasi Sponge Cake dari Bubuk Wortel dan Bubuk Labu Kuning Ditinjau dari Uji Organoleptik Wangke, Kenzie Felicia; Minantyo, Hari
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1801

Abstract

This study aims to explore the use of carrot powder and pumpkin powder as substitutes for flour in making sponge cake, with a focus on organoleptic testing. Sponge cake is a popular pastry, but its conventional version raises health concerns. Carrot and pumpkin were chosen because they are rich in beta-carotene and other essential nutrients. The experiment was conducted with five different concentrations of flour substitution (0%, 25%, 50%, 75%, 100%) and two preparation methods: steaming and baking. Organoleptic tests were carried out to assess the quality of the product based on color, aroma, taste, and texture, with 90 panelists from Surabaya providing feedback on the sponge cake samples. The results of the organoleptic testing showed that the formulations with 25% (25% carrot powder and 75% pumpkin powder) and 50% (50% carrot powder and 50% pumpkin powder) flour substitution using carrot and pumpkin powders had the best results, with no significant difference in taste, aroma, and texture compared to the control sponge cake (no substitution). These formulations were the most favored by the panelists, showing the potential of using local ingredients as an alternative to wheat flour. This research is expected to offer innovation in the food industry, support food diversification by utilizing local products, and reduce dependence on imported wheat flour.
Mie Ayam Rasa Nusantara: Perpaduan Tauco Khas Cianjur dalam Konsep Fusion Food Ismawati; Priatini, Woro; Bridha, Risya Ladiva
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): 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.v13i1.1819

Abstract

This research is motivated by the declining existence of Cianjur's signature tauco among the community. With the modification through the concept of fusion food between Cianjur's signature tauco seasoning and chicken noodles, it is expected to increase the public's appeal to Cianjur's signature tauco. This study uses a quantitative approach with an experimental method of three recipe formulations with a ratio of tauco seasoning and yellow chicken noodle seasoning, including MAT 1 (50%:100%), MAT 2 (75%:100%), and MAT 3 (100%:100%), followed by organoleptic testing on 30 semi-trained panelists and 100 consumer panelists. Furthermore, the data were analyzed using descriptive statistics. The results of the study showed that MAT 3 was chosen as the standard recipe, and the characteristics of taste, aroma, color, texture and appearance of the tauco chicken noodle product were very well received by consumers. The packaging used is an oval-shaped food container with baggase material. The assessment of the packaging used in the tauco chicken noodle product resulted in a positive assessment..  

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