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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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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.
Peran Peran Kepuasan Dalam Memediasi Pengaruh “Online Review”, Kualitas Pelayanan, Dan Lokasi Terhadap Loyalitas Konsumen pada Restoran “Warong Legong” di Desa Keramas, Gianyar, Bali Massenga, Lidjah Magdalena; Budiani, Ni Putu Ariesta; Ni Luh Suastuti; Pranadewi, Putu Mira Astuti; Arcana, I nyoman
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.1622

Abstract

Online consumer reviews on Google Reviews, Zomato and Tripadvisor help restaurants monitor the quality standards of their products and services to consumers. In the face of increasingly tight competition, restaurants must pay attention to customer experience, in terms of product quality, price, strategic location, and service quality, so that customers feel satisfied with their dining experience. This study aims to analyze the role of satisfaction "in mediating the influence of "online review", service quality, and location on consumer loyalty at Warong Legong. By using SEM PLS analysis, this study concluded that: 1) There is an effect of "online review" on satisfaction; 2) There is an influence of "online review" on consumer loyalty; 3) There is an influence of service quality on consumer satisfaction; 4) Service quality factors have a significant and positive effect on consumer loyalty; 5) There is an influence of service quality on consumer satisfaction; 6) There is an influence of service quality on consumer loyalty; 7) There is an effect of satisfaction on consumer loyalty; 8) Satisfaction can mediate the influence of online reviews, service quality and location on consumer loyalty; and 9) Loyalty is influenced by consumer satisfaction as an intervening variable.
Kreasi Kue Bolu Khas Desa Wisata Bonjeruk Berbahan Dasar Buah Endemik Lobe-Lobe Sebagai Oleh-oleh. Sasmita, M Tanggap; Apriyanto, Yusup
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.1653

Abstract

Bonjeruk Tourism Village, part of the Mandalika Super Priority Tourism Destination, has unique biodiversity, culture, and cuisine potential, including the distinctive Lobe-Lobe fruit. This research aims to develop a pound cake made from Lobe-Lobe fruit as a typical village souvenir to complement the existing culinary potential. The research uses the Borg & Gall research and development model, involving organoleptic tests by 5 experts and hedonic tests by 45 visitors to the tourist village aged between 16-60 years. The analysis requires documentation, organoleptic tests, and hedonic tests with a 5-point Likert scale. The results show that Cake Lobe-Lobe excels in taste (average score of 4.23) and texture (4.28), while aroma (4.10), color (4.15), and moisture (4.10) meet consumer preferences. The appearance aspect (3.97) requires further innovation. Future research recommendations include the development of product variations based on Lobe-Lobe, innovation in attractive appearance and packaging, and strengthening product promotion as a typical souvenir of Bonjeruk Tourism Village
The Effect of Kepok Banana Peel Flour Substitution on the Hedonic Test of Malang's Signature Souvenir Product "Banana Strudel" Krisnanda, Rulli; Sabrina, Arzendy Berlian; Indriani, Dewi; Anam, Mochammad Musafaul
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.1737

Abstract

Abstract This study explores the utilization of kepok banana peel waste as a flour substitute in the production of Banana Strudel, a signature souvenir from Malang City. Kepok banana peels, typically discarded as waste, were processed into flour to enhance their utility and extend their shelf life. The study employed a descriptive experimental approach with four formulations of banana peel flour (15 g, 20 g, 25 g, and 30 g). A hedonic test was conducted to evaluate the taste, color, and texture of the puff pastry resulting from the substitution. The results showed that the 25 g formulation of banana peel flour achieved the highest scores for taste (3.70), color (3.56), and texture (3.43) on the consumer preference scale. However, the impact of flour gram formulation on texture was not significant. This substitution imparted unique taste and color attributes that could enhance the product’s appeal. The study contributes to the development of innovative products based on local wisdom and environmental sustainability. Further recommendations include market analysis and scaling up production for commercialization
Pengetahuan Tradisional Belacan Habang (Terasi Toboali) Sebagai Warisan Budaya (Bumbu Tradisional) Khas Toboali Kabupaten Bangka Selatan Dhaswara , Dwikki Ogi; Jamil, Muhammad Safwan
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.2120

Abstract

South Bangka is a region rich in natural resources. This wealth has long been influenced by external cultures. This richness has made South Bangka rich in cultural diversity, a blend of diverse ethnicities. Belacan is a traditional knowledge, including traditional food from South Bangka, a traditional spice used as a complement to cooking spices and food flavoring. This traditional spice, a fermented seafood product with a unique aroma and flavor, is a cottage industry product commonly found in coastal communities in South Bangka. Belacan habang, as a cultural heritage of South Bangka Regency, has significant cultural and economic value. This processed shrimp product has become a communal intellectual property and has been passed down for over a century. Although its existence has long been recognized, the pattern of inheritance of traditional knowledge regarding the production of belacan habang began to be documented in 1931. The results of the study indicate that belacan habang is not merely a culinary product, but a symbol of tradition and local knowledge as a traditional spice that has survived the tide of modernization. The protection and preservation of belacan habang as an intangible cultural heritage is crucial in maintaining the sustainability of this tradition for future generations.
The Role of Foodscape in Enhancing the Attraction of Gastronomic Tourism in Neglasari Village, Tasikmalaya Regency Lafifah, Pipin; Turgarini, Dewi; Putri, Dias Pratami
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.2133

Abstract

The diversity of agricultural products, locally processed goods, and culinary traditions passed down through generations make Neglasari Village have a unique foodscape. This potential can be utilized to develop gastronomic tourism, attract tourists, and enhance the local economy. Studies mapping foodscapes in Indonesian villages, especially those linking local potential with gastronomic tourism appeal, are still limited. This research aims to identify tourist attractions in Neglasari Village, Tasikmalaya Regency, and analyze the potential of the foodscape as a support for gastronomic tourism through the role of the nona helix. The research method employs a qualitative descriptive approach through observation, interviews, and documentary studies. The results show that Neglasari Village has strong potential for natural, cultural, and culinary tourist attractions. The village's foodscape includes a diversity of local dishes based on agricultural raw materials and traditional processed foods with high cultural and economic value. The collaboration of nona helix proved effective in strengthening promotion, enhancing the capacity of business actors, and developing the culinary supply chain.
A The Meaning Of Ikan Mas Arsik In Batak Toba Culture Simaremare, Perawati; Marwanti
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.2197

Abstract

Culture is the wealth of a nation and must always be preserved. "Ikan mas arsik" is a traditional dish commonly used in customary events among the Batak Toba tribe. The purpose of this review is to explore the meaning of "ikan mas arsik" in Batak Toba culture. The method used is a narrative review, analyzing several articles using the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) method through the stages of identification, screening, eligibility, and inclusion.The analysis results indicate that the cultural values shaping the system of social relationships or kinship in Batak Toba customs are "Dalihan Na Tolu" (Hula-hula, Dongan Sabutuha, Boru), and the philosophy of life motivating the Batak Toba tribe is "Hamoraon, Hagabeon, and Hasangapon." Additionally, "ikan mas arsik" holds significance in Batak Toba culture and is used in traditional events such as weddings, "mambosuri" (seven-month pregnancy celebration), "mangupa," "tardidi" (child baptism), "mambosuri" (seven-month pregnancy celebration), and "mamboan sipanganon tu tulang" (seeking blessings and prayers from the maternal uncle or brother).This review not only contributes to the references on Batak Toba culture but also serves as input for related parties to preserve and sustain these cultural values
STRATEGI PENGEMBANGAN KULINER BERBAHAN DASAR KOPI DI DESA WISATA SIRNA JAYA KECAMATAN SUKAMAKMUR, KABUPATEN BOGOR Rahmat, Timotius Agus; Basalamah, Anwar; Chelsea Lim; Genoviene, Feliska; Bahri, Asep Syaiful; Susanto, Shandy; Riyanto, Budi
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (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.v13i2.2199

Abstract

This study aims to formulate a strategy for developing coffee-based culinary products to enhance economic value and strengthen the identity of Sirna Jaya Tourism Village, Sukamakmur District, Bogor Regency. A qualitative case study approach was employed, supported by SWOT and Analytic Hierarchy Process (AHP) analyses. Data were collected through field observations, in-depth interviews, Focus Group Discussions (FGDs), and literature studies. The findings reveal that coffee-based culinary products hold strong development potential, with priority given to coffee-based food, ready-to-drink bottled coffee (RTD), and coffee ice cream. The dominant strategic factor was market potential (0.45), followed by tourism attractiveness (0.25), production cost (0.18), and technological feasibility (0.12). Recommended strategies include diversifying coffee-based culinary products, enhancing community capacity through training, and strengthening the village’s digital branding. The study highlights the importance of integrating culinary innovation, agrotourism, and the creative economy to foster sustainable, community-based tourism (CBT).

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