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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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PERBANDINGAN RASA MINUMAN PINACOLADA DENGAN MENGGUNAKAN FRESH PINEAPPLE JUICE DAN PINEAPPLE JUICE KEMASAN MELALUI UJI ORGANOLEPTIK Putu Mira Astuti Pranadewi; Ni Kadek Eni Juniari
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.v7i1.388

Abstract

Perkembangan minuman cocktail sangat popular saat ini, dimana minumancocktail banyak ditawarkan di restoran, hotel maupun bar. Salah satu minumancocktail yang banyak digemari oleh wisatawan adalah Pinacolada. Pinacoladamerupakan cocktail yang dibuat dari campuran rum, coconut cream atau santan kental,dan jus nanas. Pinacolada memiliki banyak manfaat bagi kesehatan dan kandungangizi yang terdapat pada pineapple juice yaitu kandungan bromealain dan vitamin Cyang membantu saluran pencernaan, sehingga menjadikannya ideal sebagai minumanpenutup. Melihat kecenderungan masyarakat saat ini yang lebih mengutamakan hidupsehat dengan menggunakan bahan-bahan segar dan alami dalam setiap hidangannya,sehingga penggunaan fresh juice sebenarnya lebih memiliki keunggulan dari segifreshness, kandungan gizi, serta membantu pemanfaatan produk lokal dibandingkanpenggunaan juice kemasan siap pakai.Adapun tujuan dari penelitian ini adalah (a) untuk mengetahui perbedaanminuman Pinacolada yang berbahan dasar fresh pineapple juice dan pineapple juicekemasan siap pakai serta (b) untuk mengetahui tingkat kesukaan minuman Pinacoladayang berbahan dasar fresh pineapple juice dan pineapple juice kemasan siap pakai.Panelis dari penelitian ini terdiri dari 5 orang panelis yang memiliki keahlian danbakat mengenai karakteristik dari cocktail (Bartender), 5 orang panelis (akademisi)yang memiliki kepekaan yang cukup baik dalam menilai beberapa rangsangan yangspesifik, dan 5 orang panelis yang menyukai atau penikmat cocktail. Teknik analisisdata yang dipergunakan adalah deskriptif kualitatif melalui uji organoleptic terhadapindikator Acidity, Sweetness, Bitterness, Alcohol, Aroma, Balance, dan Colour. Untukmemperoleh hasil uji organoleptik dilakukan melalui uji pembeda pasangan dan ujikesukaan.Berdasarkan dari hasil uji organoleptik pembeda pasangan terhadap minumanPinacolada menggunakan fresh pineapple juice dan pineapple juice kemasan siappakai mendapatkan hasil 75,23% menyatakan berbeda, dan 24,74% menyatakan sama.Sedangkan hasil uji organoleptik terhadap minuman Pinacolada yang menggunakan fresh pineapple juice melalui uji kesukaan lebih unggul dari segi Acidity, sweetness,bitterness, balance, color, aroma dan kadar alcohol lebih disukai dengan mendapatskor 2,39 (sangat suka), dan untuk minuman Pinacolada yang menggunakan pineapplejuice kemasan siap pakai mendapat skor 1,47 (biasa). Implikasi penelitian ini adalahbahwa penggunaan fresh pineapple juice dari buah nanas lokal dapat dijadikan sebagaibahan alternative pengganti pineapple juice kemasan siap pakai pada pembuatanminuman cocktail khususnya Pinacolada sehingga diharapkan dapat membantu parapetani lokal dalam mendistribusikan hasil panen tersebut ke industry
PENGOLAHAN UMBI GADUNG SEBAGAI BAHAN DASAR GETUK I Made Purwa Dana Atmaja
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.v7i1.389

Abstract

Penelitian ini bertujuan untuk mengetahui proses pengolahan umbi gadung sebagaibahan dasar getuk sekaligus menilai kualitas organoleptik getuk dengan menggunakanmetode eksperimen. Umbi gadung diolah untuk menghilangkan racunnya untukkemudian diproses menjadi getuk dengan resep standar yang hasilnya diuji oleh 1orang panelis ahli yang merupakan dosen jurusan Tata Boga secara organoleptik. Hasilgetuk berbahan dasar umbi gadung diuji oleh panelis dengan bantuan panca indera(sensory evaluation) yaitu dengan mengecap rasa, mencium aroma, melihat warna danmerasakan tekstur dari getuk. Hasil pengamatan dari panelis dipaparkan berdasarkanhasil pengamatan langsung sehingga ditemukan kualitas organoleptik getuk yangdihasilkan.Penelitian ini dilakukan di dapur praktek Sekolah Tinggi Pariwisata Nusa DuaBali. Teknik pengumpulan data penelitian ini yaitu dengan cara eksperimen dandokumentasi. Teknik analisis yang digunakan adalah deskriptif kualitatif dengan ujiorganoleptik. Berdasarkan hasil penelitian dapat disimpulkan: 1) Rasa yang dihasilkanmanis dari penambahan gula merah serta rasa yang gurih karena penambahan garam..2) Warna yang dihasilkan dari getuk yang berbahan dasar umbi gadung adalah sangatbaik, berwarna coklat karena penambahan gula merah itu sendiri.. 3) Aroma yangdihasilkan baik, karena aroma nya lebih kepada khas umbi gadung itu sendiri. 4)Tekstur getuk Kurang baik tekstur seharusnya adalah lembut.
PERSEPSI WISATAWAN TERHADAP MINUMAN TRADISIONAL BALI SEBAGAI SIGNATURE DRINK : STUDI PADA LOLOH CEMCEM DI DESA WISATA PENGLIPURAN, BALI I Gusti Ayu Dewi Hendriyani; Lidjah Magdalena Massenga
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.v7i1.390

Abstract

Penelitian ini didasarkan pada tujuan Desa wisata Penglipuran untuk memberikankepuasan bagi pengunjungnya. Keindahan Desa wisata Penglipuran dipadukan denganminuman khas tradisional Bali yaitu Loloh Cemcem menjadikan keunikan tersendiribagi wisatawan yang berkunjung. Tujuan penelitian ini adalah untuk mengetahuipersepsi wisatawan terhadap Loloh Cemcem sebagai minuman khas (signature drink)di Desa wisata Penglipuran, Bali. Data penelitian adalah data kuantitatif dan kualitatifyang berasal dari observasi, studi pustaka dan kuesioner. Sampel penelitian berjumlah117 orang wisatawan domestik maupun wisatawan mancanegara yang sedangberkunjung dan mengkonsumsi minuman tradisional Bali di Desa wisata Penglipuran,Bali. Penelitian dilakukan dalam kurun waktu 1 bulan (Agustus 2019) dengan teknikpengambilan sampel menggunakan accidental sampling. Analisis yang digunakan adalahuji validitas dan reliabilitas, analysis kuantitatif menggunakan skala likert. Hasilnyamenunjukkan bahwa persepsi wisatawan terhadap minuman tradisional Bali diDesa wisata Penglipuran, Bali yaitu Loloh Cemcem dalam kategori sangat baik ataumemuaskan. Secara umum Loloh Cemcem juga sudah dipersepsikan oleh wisatawansebagai signature drink atau minuman khas di Desa wisata Penglipuran, Bali
Tingkat Kesukaan Terhadap Minuman Loloh Don Piduh Melalui Uji Organoleptik Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.459

Abstract

The herbal drink loloh don piduh is one of the traditional Balinese drinks that can be enjoyed by all ages and groups  Loloh don piduh itself is made from processed don piduh or with the Latin name (Centella Asiatica).  With tons of benefits and a sweet, refreshing taste, loloh don piduh has great potential in the market. The large potential to be developed, its necessary to carry out the organoleptic test to assess the level of the preference of the panellist. Therefore this research was conducted to determine the level of consumer preference for the herbal drink loloh don piduh through an organoleptic test which was attended by 15 panelists, using questioner with 7 hedonic scales and 5 indicators namely color, aroma, sweetness, acidity, and bitterness. The results of the organoleptic test identified that all the panellist rated like of colour,  aroma, acidity, and bitterness indicators. And the panellist rated very like of the sweetness indicator of loloh don piduh. The final results of this research that the loloh don piduh herbal drink can be accepted by consumers, connoisseurs and industry players. And this drink deserves to be introduced to the wider community in Bali and foreign tourists
PERBANDINGAN KANDUNGAN GIZI GULAI KAMBING MENGGUNAKAN SANTAN DAN SUSU BUBUK SKIM Putu Eka Trisdayanti; I Made Ade Kusuma Putra
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.468

Abstract

Curries that use coconut milk are high in calories and can also cause high cholesterol, coconut milk can also make food spoil quickly. It is important to have an alternative to coconut milk used for cooking curry, such as powdered milk. The use of powdered milk as a substitute for coconut milk has been done before, with the result that goat curry using powdered milk was acceptable. In this study, researchers tested the comparison of the nutritional content of goat curry using coconut milk and goat curry using skim milk powder. Data collection was carried out by experiment and laboratory tests (nutrition). The results of this study showed that goat curry using coconut milk had a higher calorie, protein, and fat content, while the carbohydrate content is lower than that of goat curry using skim milk powder
Pengembangan Potensi Wisata Gastronomi Halal Di Kabupaten Cianjur Muhamad Syahpril Riano; Caria Ningsih; Hilman Taufiq Abdilah
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.483

Abstract

Cianjur Regency is one of West Java's natural resource-rich districts. The purpose of this research is to inventory food and beverages, determine the attractiveness of halal gastronomic tourism in Cianjur Regency, and determine the extent of the Cianjur Regency government's development efforts. is demonstrating a halal gastronomic tour package. Qualitative and quantitative methods are used (mix method research). The data collection techniques used in this study were observation, questionnaires, and interviews. The results of this study were six food classifications, namely side dishes, sepinggan, snacks, souvenirs, chili sauce, and traditional drinks. Cianjur Regency had four major tourist attraction destinations. The government's efforts to develop gastronomic tourism have not been realized, as evidenced by the lack of a work program involving MUI. The Cianjur government is working to promote natural and historical tourism. The development of gastronomic tourism in Cianjur Regency is in Quadrant 1, and the strategy that must be used in this situation is to support an aggressive growth policy (Growth Oriented Strategy) and identify ten development strategies.
Potensi Pola Perjalanan Wisata Gastronomi di Kota Cirebon Rakhmat Alief Marthaputra; Dewi Tugarini; Woro Priatini
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.526

Abstract

Cirebon has a diverse tourism potential, including historical tourism, pilgrimage tourism, cultural tourism, and gastronomic tourism. The existence of three sultanates, as well as the pilgrimage destination of Sunan Gunung Jati, contributed to the wealth of tourism. The city also has a plethora of gastronomic tourism, which is heavily influenced by the historical tourism of the three sultanates. Currently, the city is not supported by gastronomic travel patterns that its stakeholders have socialized. The author employed a qualitative research method with a descriptive approach. Data for this study were gathered through observation and interviews.
Minat Beli Konsumen terhadap Produk Minuman Bubble Tea-Xi Bo Ba Jimbaran-Bali Wayan Indah Silvia Permatasari; I Gusti Ayu Dewi Hendriyani; Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 8 No 1 (2020): 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.v8i1.545

Abstract

The purpose of this study was to determine consumers 'buying interest in Xi Bo Ba's beverage products, and consumers' responses to these products. This study used a qualitative descriptive analysis technique by collecting data using an online questionnaire on 60 respondents Xi Bo Ba Jimbaran Bali. Purchase interest variable consists of 3 dimensions, namely product quality, price, promotion with a total of 5 indicators. The results of the study of 60 respondents were the highest in women, mostly students aged 17-25 years. Respondents prefer shopping online rather than offline. The conclusion of all indicators of buying interest is in the very good category, with the highest indicator on product quality and the lowest on price. The advice for company management is to maintain what is good, improve what is still lacking, including new innovations in Xi Bo Ba's products in the future.
Manajemen Menu untuk Meningkatkan Profitabilitas di Seasalt Restaurant, Alila Seminyak Putu Ayu Pande Octaviana; I Nyoman Sudiksa; I Putu Utama
JURNAL GASTRONOMI INDONESIA Vol 8 No 1 (2020): 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.v8i1.546

Abstract

Seasalt Restaurant is the main food and beverage sales outlet in Alila Seminyak. In 2018, Seasalt Restaurant, the main food and beverage outlet did not achieve the profit target set by management. In addition, the actual cost of basic food raw materials exceeds the basic food raw material prices. This condition requires menu management to optimize food sales in restaurants, so as to get maximum income. This study aims to determine the classification of food menus in 2018 and determine the menu management to increase profitability. This study used quantitative analysis techniques using menu engineering approach by analyzing the level of popularity, profitability, menu classification and analyzing menu management through interviews. It was concluded that out of 75 menu items, there were 14 menu items in Star classification, 22 menu items in Plow horse classification, 18 menu items in Puzzle menu classification and 21 menu items in the Dog menu classification. Future studies are expected to test other factors that affect profitability, especially in restaurants.
Tingkat Kesukaan terhadap Minuman Cocktail Harvey Wallbanger Berbahan Dasar Jus Jeruk Siam Kintamani Segar dan Jus Jeruk Dalam Kemasan Ni Kadek Eni Juniari
JURNAL GASTRONOMI INDONESIA Vol 8 No 1 (2020): 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.v8i1.547

Abstract

The purpose of this study was to compare the level of preference for a Harvey Wallbanger cocktail made from fresh Kintamani Siamese orange juice with packaged orange juice. A descriptive qualitative data analysis through organoleptic tests in the form of hedonic tests on the indicators of Acidity, Sweetness, Aroma, Color, Balance, Presentation was applied. While the panelists in this study were 20 people consisting of bartenders, academics and moderately trained panelists who like cocktails. The results showed that the Harvey Wallbanger cocktail using fresh Kintamani Siamese orange juice got a value of 3.30 with the interpretation value being very favorable, while the Harvey Wallbanger cocktail using packaged orange juice got a value of 2.49 with the interpretation value. normal. This shows that the Harvey Wallbanger cocktail made from fresh Kintamani Siamese orange juice is preferred over the Harvey Wallbanger cocktail which uses packaged orange juice.

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