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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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PENERIMAAN KONSUMEN DAN POTENSI BISNIS MAKANAN INDONESIA DI KURIFTU DIPLOMAT RESTAURANT, ETHIOPIA Sunar, Sunar
JURNAL GASTRONOMI INDONESIA Vol 1 No 1 (2012): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v1i1.194

Abstract

Penelitian ini untuk mengidentifikasi penerimaan dan potensi bisnis kuliner Indonesia di perwakilan Ibukota Afrika, Adis Ababa, Elhiopia. Desain penelitian menggunakan Eksperimental kualitatif, yang bertujuan untuk mendapatkan gambaran holistik dari fakta (data) melalui penjualan menu Indonesia di restoran Diplomat Kuriftu, Adis Ababa Elhiopia. Melalui pengamatan, wawancara rekaman, dan sejarah penjualan.Temuan dalam penelitian ini mendukung teori Enginering menu. Makanan Indonesia diterima oleh pelanggan Restaurant Diplomat Kuriftu dengan baik. Kuliner Indonesia memiliki potensi bisnis yang baik, ada lima menu kategori kuliner Indonesia berbintang lima, yaitu: Gado gado, Sayur asem, Rendang daging, Sate, dan Kolak Pisang.
UJI HEDONIK QUICHE TEMPE SEBAGAI ALTERNATIV SAVORY OPEN TART SELERA INDONESIA Sunar, Sunar
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v7i1.384

Abstract

Tempe telah menjadi ikonik kuliner di Indonesia, sebagai produser terbesarnya,tetapi tempe belum populer ditingkat global. Tempe bahkan pernah diikut sertakandalam uji di NASA tenteng pertumbuhan mikrobiologinya. Namun tetap saja belumpopuler ditingkat global. Kita tahu bahwa olahan tempe masih terbatas pada olahantradisional dan masih banyak yang beranggapan bahwa tempe adalah makanan orangmiskin. Banyak peneliti yang menemukan bahwa tempe adalah makanan bergizi tinggi.Berangkat dari masalah tersebut perlu dilakukan percobaan untuk mendapatkanhasil olahan yang bersifat internassional seperti savoury tart. (quiche). Dari eksperimenini dilakukan pembuatan kulit pie dengan menggantikannya sebagian dari tepung terigu dengan tepung tempe. Untuk bahan isi daging diganti dengan tomis tempe.Hasilnya sangat memuaskan quiche tempe mempunyai penampilan dan rasa yang sangatlezat. Dan dari tingkat kesukaan atau penerimaan 50 panelis dari berbagai negarasemua suka dengan quiche tempe
Innovation of Tarragon Leaves, Curry Leaves and Garlic Vine into Local Herbs Alonzo-De-Gusman, Rose De Beth; Asaldo, Addrich A.; Paclib, Mark Angel P.; Pangilinan, Mariel; Sarabia, Katrina A.; Soriano, Marcos Paolo M.
JURNAL GASTRONOMI INDONESIA Vol 10 No 2 (2022): 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.v10i2.823

Abstract

This research focused on the innovation of Tarragon Leaves, Curry Leaves, and Garlic Vines for the purpose of utilizing some herbs that are mostly unnoticed in the Philippines but have culinary potentials. The process involved a careful selection of raw materials, drying, formulation, testing, packaging, and labeling. To come up with a fully organic and desirable flavor, formulations were tested and evaluated by 10 food experts to determine the product’s general acceptability in terms of its quality attributes. Paired T-test was used for data interpretation using SPSS. The results showed that the product yields 44 calories per 9 grams of serving with a very low moisture content of 6.24%, therefore proving that it is safe and not susceptible to microbial growth. The product can also last for a month at room temperature or longer under proper storage conditions. Sensory evaluation results revealed that based on general acceptability, TCG local herbs highly complements grilled chicken, beef, pork, and fish respectively with a mean rating of 8.0, 7.3, 7.2, and 6.2 wherein seasoned chicken was perceived as “like very much” and seasoned fish with “like slightly”. As careful steps were completed, this research made the innovation of organic and underutilized herbs possible.  
Indigenous Festival dan Pembelajaran Gastronomi pada Program Studi Perhotelan Abdillah, Fitri Abdillah; Ayuningsih, Sri Fajar; Rachmat, Timotius Agus
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.v11i2.1207

Abstract

The festival, for the Osing community, is a ritual activity to give thanks to the presence of God Almighty, and hope for a good future. In various ritual festival rituals, gastronomy is always involved as the main tool. This research aims to identify the development of Indonesian gastronomic learning through festivals of the Osing community in Banyuwangi. The Tumpeng Sewu and Barong Ider Bumi are the biggest ritual festivals.  The qualitative method is used to explore the captive fenomena and linked to gastronomy subject in hospitality study program.  The findings show that festival activities in the Osing community can be emulated in gastronomy subject by (1) including discussion of Indonesian gastronomy as the main subject; (2) the people of Osing Kemiren have genuine hospitality and can be adopted as Indonesian-style hospitality in service learning; (3) A gastronomic tour can be created as an attraction in the form of providing local natural raw materials, cooking, serving and eating procedures in the Osing version; (4) by adopting a knowledge management cycle, various ritual dishes can be made explicit by compiling various books about Osing dishes.  As implication, higher education has to implement in realizing explicit knowledge from local community wisdom to the sustainability.
Kualitas Organoleptik Kue Bugis Hitam Berbahan Dasar Tepung Kacang Gude Sebagai Substitusi Tepung Ketan Hitam Sudiarta, Ngakan Putu; Prasanti, Kadek Dita
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.v12i1.1226

Abstract

This study explores the utilization of pigeon pea flour in Bugis cake production and its evaluation through organoleptic testing. Pigeon pea is recognized for its high protein and carbohydrate content. The research incorporates three samples: A (100% pigeon pea flour), B (1:2 ratio of glutinous rice flour to pigeon pea flour), and C (2:3 ratio of glutinous rice flour to pigeon pea flour). The primary objective is to assess the quality of Bugis cakes made using pigeon pea flour. Data collection methods encompass experimentation, organoleptic testing, panelists, questionnaires, and Likert scales. Qualitative descriptive analysis is employed for data analysis. The organoleptic testing results, evaluated using the Likert scale, indicate that sample A achieves an average score of 65% ("good"), sample B scores 81% ("very good"), and sample C scores 89% ("very good"). These findings underscore the potential of pigeon pea flour to enhance the quality of Bugis cakes. In the context of this research, pigeon pea flour plays a pivotal role as an alternative raw material that positively influences the organoleptic characteristics of Bugis cakes.
Implimentasi Tri Hita Karana dalam Pendidikan Pratikum Seni Kuliner Wiryanata, I Gusti Ngurah Agung; Suastra, I Wayan; Arnyana, Ida Bagus Putu
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.v11i2.1297

Abstract

This study aims to determine the implementation of Tri Hita Karana in the process of practicum in the culinary art study program. Vocational universities are required to design and implement innovative learning processes so that students can achieve learning outcomes including character, aspects of attitudes, knowledge and skills optimally. Tri Hita Karana concept of harmony of human relationship with God, man and nature. Practicum of Culinary Art Study Program in the kitchen with an uncomfortable atmosphere, the role of Tri Hita Karana as a foundation in daily activities.  The research methodology uses qualitative analysis of case studies, while the data are obtained by in-depth interviews and observations. Data is a lecturer and third-semester student of Culinary Arts Bali Tourism Polytechnic. Implementation of Tri Hita Karana in a practicum in the study program Seni kuliner: (a) Parhyangan, installing curtains, praying together, and banten saiban every day. (b) Pawongan, by communicating with stakeholders. (c) Palemahan, students and lecturers carry out the cleaning of practical equipment, sorting organic waste and handling plastic waste.   The application of Tri Hita Karana concept in carrying out practicum will build student character and spirituality.
Pengaruh PENGARUH CITRA MEREK TERHADAP LOYALITAS KONSUMEN PADA RESTORAN ME GACOAN DI PANJER, DENPASAR, BALI Sudiparwati, Putu Ayu; Arcana, I Nyoman; Massenga, Lidjah Magdalena
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.v12i1.1378

Abstract

Competition in the culinary industry makes restaurant managers try to find the right strategy to be competitive. One strategy is to increase buying interest and loyalty. This research was conducted on consumers of Me Gacoan restaurant in the Panjer area, Denpasar. The purpose of this study was to determine the magnitude of the influence of brand image on consumer loyalty. Brand Image indicators in this study consist of: Recognition, Reputation, Affinity, and Buying Interest. While consumer loyalty indicators consist of: consumer liking for the product and consumer loyalty to the brand. Data collection used questionnaire distribution to 64 respondents. The results of simple linear regression analysis show that Brand Image variables have a significant effect on Loyalty. There is a positive influence of brand image on consumer loyalty, which means that Brand Image in Me Gacoan restaurants has a positive and significant effect on consumer loyalty. This study recommends that Me Gacoan maintain product quality, price, and services to customers so that customers do not switch to other brands that sell products, services, and prices that are almost the same around the city of Denpasar.
Pola Perjalanan Digital Wisata Gastronomi Berdasarkan Perilaku Wisatawan di Kabupaten Purworejo Astuti, Fera Widi; Turgarini, Dewii; Pratama, Armandha Redo
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.v12i1.1412

Abstract

The decline in the number of tourist visits in 2020 has made the Regional Government of Purworejo Regency strive to increase tourism in Purworejo Regency again. These efforts can be realized by increasing the typical food of Purworejo Regency through gastronomic tourism, considering that there are still many tourists who do not know the typical food of Purworejo Regency and gastronomic tourism has not been developed in Purworejo Regency, so that the development of typical food of Purworejo Regency can be used as a tourist destination for gastronomic tourism. This study uses a qualitative method that collects interviews, observations, documentation, and questionnaires. The results of this study are dawet ireng, clorot, kue lompong, and geblek can be developed into gastronomic tourism through creativepreneurship in the form of gastronomic tour packages based on the behavior of Purworejo Regency tourists and the travel patterns of Purworejo Regency tourists.
Kearifan Lokal Makanan Tradisional: Tinjauan Etnis dan Fungsinya pada Tradisi Ngaturin di Desa Sembiran, Buleleng, Bali Damiati, Damiati; Suastra, I Wayan; Arnyana, Ida Bagus Putu
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

Abstract

Abstrak This research aims to identify dishes in the ngaturin tradition in Sembiran Village, Tejakula, Buleleng, Bali. The data collection techniques used were interviews and observation. The data analysis used is descriptive qualitative. The research results show three things. 1). The ngaturin ceremony is a ritual that must be carried out by all married men, carried out to provide compensation for the holy water received (the basis for the request for a hug) as well as to ask for a good place for the ancestors. What is unique is that the dish is served using beef, where most Hindu people do not consume processed beef. 2). The dishes served in the ngaturin tradition consist of the main dish, namely white rice, side dishes arranged in megibung covered with banana leaves, arranged starting with rice and side dishes. Side dishes with soup are served with a drizzle. 3). Food in the ngaturin tradition can only be eaten at the arrange temple and in the homes of people who carry out this tradition. Dishes cannot be taken outside the house or Sembiran village and can only be enjoyed for 1 day. If anything remains, it must be thrown away and buried. If the dish is taken outside the village, it will bring disaster to the community. The meaning is gratitude to God for his request that his ancestors be in the best place. Food is enjoyed in a megibung manner which means togetherness, mutual respect and respect which contains philosophical, anthropological, sociological and psychological values.
Studi Literatur: Akulturasi Rasa Sebagai Metode Pengenalan Bahan Pangan Lokal Bagi Masyarakat Mulyawati, 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.

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