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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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ANALISIS KANDUNGAN ANTIOKSIDAN PADA JUS KULIT BUAH MANGGIS Kemas Fausan Syahroni
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.v1i1.191

Abstract

Manggis (Garcinia mangostana L.) merupakan pohon buah yang secaraumum, orang hanya mengkonsumsi buahnya saja dan cenderungmembuang kulit buah manggis tersebut. Kulit buah manggis ternyatadilaporkan mengandung senyawa yang kaya xhantone. mempunyaiaktivitas anti-inflamasi dan antioksidan. Kulit buah manggis dapat diolahmenjadi jus kulit buah manggis. Hasil pengujian organoleptik jus kulitbuah manggis dengan perlakuan tanpa perebusan bahan baku (M01)dan dengan perebusan bahan baku (M02), bahwa jus kulit buah manggistanpa perebusan bahan baku (Sampel M01) memiliki rasa, warna dankepekatan yang lebih baik dibandingkan dengan jus kulit buah manggisyang melalui proses perebusan bahan baku (Sampel M02), sedangkanuji total polifenol dan kapasitas antioksidan Jus kulit buah manggisdengan perebusan bahan baku (M02) hasilnya lebih besar daripada juskulit buah manggis tanpa proses perebusan bahan baku (MO I). Senyawaantioksidan akan lebih aktif jika dipanaskan karena peranannya dalamreaksipencoklatan nonenzimatik dan kegunaannya sebagai antioksidanakan semakin baik jika kestabilannya juga semakin baik
PENGARUH PENGGUNAAN SUSU KEDELAI BUBUK DAN AIR KELAPA SEBAGAI PENGGANTI SANTAN KELAPA TERHADAP KUALITAS OPOR AYAM Kristiawan Hendro Ciputro
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.v1i1.192

Abstract

Opor adalah salah satu masakan khas Indonesia yang berbahan dasar santan. Penggunaan santan pada opor membuat opor cepat basi dan memiliki kadar lemak yang tinggi sehingga berpengaruh buruk terhadap kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan susu kedelai bubuk dan air kelapa sebagai pengganti santan pada pembuatan opor ayam. Hasil penelitian menunjukkan bahwa opor ayam dengan menggunakan susu kedelai bubuk memberi hasil lebih baik dibandingkan dengan opor yang menggunakan santan. Sedangkan penggunaan air kelapa tidak memberi pengaruh terhadap penciptaan aroma khas kelapa.
KANDUNGAN JENIS PEWARNA PADA BUBUR SUMSUM YANG DIPASARKAN DI PASAR BADUNG-DENPASAR Ni Luh Kartini
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.v1i1.193

Abstract

Bubur Sumsum adalah makanan tradisional Indonesia yang terbuat dari campuran tepung beras dan santan, disajikan dengan saus gula aren. Aroma, warna, tekstur dan rasa bubur Sumsum ditentukan oleh bahan yang digunakan dalam proses manufaktur. Penelitian ini dilakukan di Pasar Badung untuk mengetahui jenis pewarna dalam bubur Sumsum yang dijual. Sampel diambil dari empat penjual. Sampel itu dibawa ke laboratorium untuk menguji jenis pewarna yang digunakan.Natural adalah pewarna yang berasal dari flora atau batu secara langsung. Natural pewarna dapat digunakan sebagai pewarna makanan di antara karoten, riboflavin, cobalamin, kunyit, paprika, karamel, klorofil, mioglobin, hemoglobin, anthosianin, flavonoid, tanninbetalain, qouinon dan xanton. Natural pewarna yang aman untuk digunakan dalam jumlah besar sekalipun, berbeda dengan pewarna buatan atau sintetis untuk keamanan penggunaannya harus dibatasi. Hasil dari penelitian ini dapat disimpulkan bahwa empat bubur Sumsum menggunakan pewarna alami yang terbuat dari ekstrak daun s uji.
PENERIMAAN KONSUMEN DAN POTENSI BISNIS MAKANAN INDONESIA DI KURIFTU DIPLOMAT RESTAURANT, ETHIOPIA 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.
MELEMBUTKAN DAGING SAPI DENGAN BUAH KIWI Yohanes Jonatahir
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.v1i1.195

Abstract

Kuliner sebagai salah satu akar daya larik wisata dan kuliner dari daging sapi merupakan salah satu yang paling populer bagi pelanggan (gastronomi), tapi kualitas daging sapi yang ditemukan di pasar seringkurang baik atau keras dan elastis untuk digigit. Dalam eksperimen ini, daging sapi keras diberikan perlakuan dengan buah kiwi dan disimpan untuk beberapa lama untuk mendapatkan daging sapi dengankelembutan yang memadai. Eksperiment ini dilakukan dengan tiga sampel dimana dua diantaranya ditambahkan sejumlah buah kiwi sebagai perlakuan dan satu sampel tanpa perlakuan sebagai pengontrol. Hasilnya, daging sapi yang diberikan perlakuan dengan buah kiwi lebih empuk sejalan dengan tingkat kuantitas buah kiwi yang ditambahkan
FRONT MATTER VOL. 7 NO 1 2019 Editorial Team
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.v7i1.383

Abstract

UJI HEDONIK QUICHE TEMPE SEBAGAI ALTERNATIV SAVORY OPEN TART SELERA INDONESIA 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
KARAKTERISTIK WINE SALAK YANG DI PRODUKSI DI KABUPATEN KARANGASEM DAN KABUPATEN TABANAN I Nyoman Wiratnaya; I Nyoman Rinala; I Wayan Adi Darmawan
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.v7i1.385

Abstract

Indonesia as a Tropical Country has a diversity of fruits with high aesthetic values,recorded several fruits such as Pineapple, apple, orange, mango, jackfruit, papya,rambutan, zalacca, and others. From the diversity of fruits that are many in Indonesiaare zalacca (Salacca). Fruit salak is a native Indonesian fruit that is rememberedby the community, including Balinese salak which is a type of zalacca which isloved by the people because it tastes sweet, the fruit is thick and yellow, the seedsare small and have small scales on the fruit skin. Salak products in Bali Provincecontinue to increase as souvenirs but can be processed into wine products. SibetanVillage Karangasem Regency, Bali Province is famous for its salak Bali. Accordingto Suter (1988: 23) there are 10 local Balinese salak cultivars, among others, whitezalacca, granulated sugar, and salak bogor. Based on observations of fruit morphologyin the color of the physical arrangement of the shape and size of fruit, while salakhut, jackfruit zalacca, pineapple bark, copying bark, coconut bark, and salak boni arerather difficult to distinguish between salak one and the other salak. The most salakproduced in Karangasem Regency is Jackfruit snake with fruit characteristics thathave a round shape, medium size, blackish brown, milk-colored flesh, sweet flavorrather tight and there is a smell like jackfruit. Salak is mostly produced in Karangasem,precisely in Sebetan Village, the results obtained are abundant at the time of the salakharvest, which are sold at a low price rather than being stored for a long time anddecaying. preserving it like zalacca into wine. Wine is a type of processed salak whichhas a high selling price for other types of processed products. As well as coveringthe international market because of the taste of wine that is commonly accepted byconsumers throughout the World. In general, people know that wine is made from grapes but salak can be made into wine known as Fruit wine. Fruit wine is a fermentedalcoholic beverage and all types of wine. an example of fruit wine is salak wine.While in Cepaka Village in Tabanan Regency is a production of salak wine, whosebasic ingredients come from Sibetan, while the two ingredients are the same but theresults are different. Identifying the same problem with salak with different productionsites, the wine yield will be different. Problem Formulation: What is the wrong winecharacteristic produced in Karangasem Regency with salak wine produced in TabananRegency?Types and Data Source Qualitative Data and Quantitative Data: Primary andSecondary Data SourcesOrganulatic Test: Organulatic Test According to Hartle (2017:78) describes the basic steps in assessing having 2 bases, namely: 1. Sweetness, 2.Acidity (acidity), 3. Tannin (shoe), 4. Alcohol level (alcohol level), 5. Body (density),6. Flavor and Flavor intensity (sense of intensity of feeling), 7. The final fin (long andfinal). Whereas according to Robert Joseph and Margaret Rand (2000: 80) mentionthere are 6 basic characters in assessing wine, namely 1. Fruit, 2. Alcohol, 3. Acidity(acidity), 4. Sweetness (sweetness), 5. Tannin ( tight), 6. Body (density)
POTENSI MAKANAN TRADISIONAL BALI YANG BERBASIS MASYARAKAT SEBAGAI DAYA TARIK WISATA DI PASAR UMUM GIANYAR I Nyoman Sunada
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.v7i1.386

Abstract

The purpose of this research was to determine the potential of gastronomic,examines the efforts undertaken by the market managers, and to determine the extentof involvement of local community towards the development of Balinese traditionalfood sold at common market of Gianyar. In this research, the data were analyzed withdescriptive qualitative method approach using multiple informants were selectedpurposively and techniques of data collection is done by the method of observation,in-depth interviews and documentation with gastronomic theory and the theory ofproduct development. The results showed that the potential of Balinese traditionalfood gastronomic sold at common market of Gianyar meet the criteria of uniqueness,originalities, authenticity, diversity, as well as an attractive appearance for touristsso decent offer as a tourist attraction. Efforts undertaken by the market managersin the development of Balinese traditional food that sold in the common market ofGianyar is: providing and managing the area for traders, involving the communitiestraditional village of Gianyar to conserve Balinese traditional food heritage, andalways maintain the cleanliness of the market area which impact on the quality ofthe food. Forms of community involvement of the indigenous village of Gianyar inthe development Balinese traditional foods sold at common market of Gianyar is: asthe market manager, as a particular merchant that sells Balinese traditional food, asfood suppliers such as suckling pig (babi guling) and Balinese pastries (jaje Bali)especially visitors who buy Balinese traditional food. Synergy among the traders andmarket management, governments, and local community involvement, in collaborationwith the tourism entrepreneurs was needed to raise the value of Balinese traditionalfood and to achieve the goal of Balinese traditional food development.
KUALITAS ORGANOLEPTIK DAN NUTRISI PANCAKE BERBAHAN PISANG HIJAU TANPA TELUR Pande Made Calvin Agastya K.D; Ni Putu Eka Trisdayanti
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.v7i1.387

Abstract

Egg-based pancakes cannot be consumed by people who are allergic to eggsor processed eggs, sensitive to excess protein, and vegetarians. For pancakes to beconsumed by everyone, eggs need to be replaced with vegetable, for example greenbananas. In this study, researchers processed pancakes made from green bananaswithout eggs, and then tested the organoleptic quality and nutrition of these pancakes.The data collection techniques of this study were experiments, organoleptic tests,and laboratory tests (nutrition). For data analysis techniques researchers useddescriptive qualitative. The results of the research are organoleptic quality of greenbanana pancakes which is very good which has a very sweet and savory taste, verygolden brown color, has a very soft texture, is very flavorful of butter and not fishy. Thenutritional quality of pancakes with green bananas without eggs consists of vitaminc of 86.80 milligrams, calories of 212.92 kcal, protein of 6.62gram, fat of 2.96 gramsand carbohydrates of 39.94 grams.

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