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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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Uji Organoleptik Spritz Cookies (Kue Semprit) dengan Tepung Mocaf sebagai Substitusi sebagian Tepung Terigu I Made Rumadana; Alicia Alexandra Salu
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.v8i1.548

Abstract

This research is about food experimental study which is preparing spritz cookies with mocaf (modified cassava flour) as an additional ingredient. Nurul (2019) said that Mocaf flour has various advantages including higher dissolved fiber content, higher calcium content and does not cause bloating. One of the advantages that people need to know is that mocaf flour is suitable for patients suffering from diabetes and obesity because the glycemic content is low and free of gluten. easy to be found, low in cost an good for avoiding degenerative dessease. The mixing process in making Spritz cookies by reducing the amount of flour by 25%, 50 % and 75 % of the flour in a recipe used and called as sample A,B and C. The result of the research by sensory evaluation showing that the flavour, taste, colour and texture of the sample A is better than sample B and C
Uji Hedonik Kue Apem dengan Penambahan Bubuk Kayu Manis dan Tepung Labu Kuning I Made Purwa Dana Dana
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.v8i1.549

Abstract

This study aims to describe the processing process of apem cake with the addition of cinnamon powder and pumpkin flour in its manufacture using an experimental method as well as to determine the level of consumer preference for the modified apem cakes. The apem cake is processed with a recipe modified from the standard recipe by adding cinnamon powder. The results were given to 100 panelists using the five senses: the taste, the smell/aroma, the color and the texture. This experiment was carried out in the kitchen of the Bali Tourism Polytechnic. The data collection technique used were experiments, documentation, and hedonic testing. The analysis technique used was descriptive quantitative using Likert scale. The results of the study showed that the favorite results of the apem cake with the addition of cinnamon powder and pumpkin flour with assessment criteria in terms of taste, aroma, texture and color with a total average value of 82,4% and the interpretation criteria to like it very much.
Pengaruh Kualitas Produk dan Promosi Penjualan terhadap Keputusan Pembelian di Starbucks Kuta Bali Veren; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (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.v8i2.551

Abstract

This research aims to investigate (1) the influence of product quality to the purchase decision, the influence of sales promotion to the purchase and the influence of product quality and sales promotion to the purchase decision at Starbucks Kuta, Bali. The sampling technique used in this research is purposive sampling with the total samples of 86 respondents. Data were collected using questionnaire and documentations and was tested their validity and reliability. The data analysis techniques consist of classic assumption test (normality test, multicollinearity test and heteroscedasticity test), multiple linier regression analysis, t test, F test, determination coefficient test and effective contribution by using SPSS for Mac version 23.0 program. The research results showed that product quality and sales promotion simultaneously had positive and significant influence to the purchase decision. Both variables had an influence of 56,6% on purchase decision at Starbucks Kuta Bali.
Uji Organoleptik Selai Buah Buni I Putu Juma Diva Wirya Gitama; Desak Gede Candra Widayanthi
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (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.v8i2.552

Abstract

This study aimed to analyze the quality of jam with the basic ingredients of buni fruit through organoleptic tests. The collection in the process of making buni jam included organoleptic tests through panelist assessments by filling out Likert scale questionnaires. Organoleptic tests were carried out based on 4 variables, namely smell, taste, color, and texture. As a result of the research, buni jam is considered to have excellent quality in terms of smell, taste, texture, and color. For this reason, buni jam is considered to be an alternative to buni fruit processing to increase its economic value. As a follow-up to this research, it is recommended to carry out further research to examine the cost, the level of durability/storability of the jam, and the nutritional value of the jam. This can be a significant input in the formulation of a comprehensive strategy in buni fruit processing.
Tradisi Megibung dengan Menerapkan Protokol Kesehatan sebagai Atraksi Wisata Gastronomi di Era Normal Baru I Nyoman Wiratnaya
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (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.v8i2.553

Abstract

Megibung is one of the traditional ways to enjoy Karangasem specialties that serve various dishes such as: rice, various types of satay, lawar and other types of dishes. The way of eating is very unique, the number of participants is very interesting as a culinary tour. Megibung needs to be used as culinary tourism, most of the interviews strongly agree that megibung is used as culinary tourism. Megibung activities are usually carried out in a series of ceremonies. In this tradition, the element of togetherness, unity. Gibungan as a dish made through a food processing process and known as mebat needs to be modified according to the needs of tourists. Thus, the standard can be used as a cost reference as the need for a joint.
Pelayanan Makanan dan Minuman Pada Pesta Pernikahan Masyarakat Adat Sebagai Daya Tarik Pariwisata Berbasis Masyarakat Ramdah Radjab; Dewa Made Dirga; I Nyoman Arcana; Mandra .; Herlina .; Rizda Endean N. Batubara
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (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.v8i2.555

Abstract

The diversity of ethnic groups in Indonesia creates a diversity of cultural expressions. Among them are the Baduy Luar Tribe in Kanekes Village, Banten Province, Toba Batak Tribe which occupying Samosir Island, North Sumatra, and Sasak Tribe on Lombok Island. This study aims to examine the tradition of food and beverage service at traditional weddings of indigenous peoples as a community-based tourism attraction, which includes the procession of food and beverage service preparation This study resulted in the following findings, namely: 1. The philosophy implied in the stages of the third wedding party shows that the culture of the Toba Batak people is influenced by Dutch (European) culture, while the culture of the Baduy Luar community is influenced by the natural environment where they live from generation to generation., and the culture of the Sasak people combines well with the relationship between customs and Islamic culture, and; 2.Indicators of food and beverage service at the wedding of the Toba Batak, Baduy Luar, and Sasak people that have the potential to become community-based tourism. This study recommends that the preparation of wedding party food and beverage services in traditional communities apply the CHSE standard for the health of the guests and families of the bride and groom, as well as to fulfill the requirements to become a community-based tourism attraction.
Persepsi Pelanggan terhadap Penerapan Protokol Kesehatan dalam Upaya Meningkatkan Kualitas Pelayanan Selama Era New Normal pada Restoran di Kota Denpasar-Bali Ni Putu Ariesta Budiani
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.v9i1.590

Abstract

In implementing business ethics in the New Normal Era for restaurants, it must follow established health procedures to convince customers that the business sector is in accordance with standards (safety. Therefore, it is necessary to conduct research to determine the extent to which tourism business actors, in this case the food / restaurant service business, have implemented the health protocol. Based on the Guidelines for the Implementation of Cleanliness, Health, Safety and Environmental Sustainability (CHSE) in Restaurants / Restaurants, there are 3 dimensions in implementing health protocols with 33 existing attributes related to service quality to be analyzed. Based on the assessment of 165 respondents spread across 15 restaurants (rated 4-5 star according to TrpAdvisor) in Denpasar, it is concluded that the overall customer perception of the application of health protocols in an effort to improve service quality during the New Normal era, received the average value of 3.34 which in this case is included in the quite good category. This shows that the 15 restaurants representing well-known restaurants in Denpasar have not implemented health protocols optimally. Thus it is suggested that the government immediately hold a consistent and serious socialization and counseling to restaurants.
Perbandingan Kualitas Organoleptik Susu Kedelai Yang Menggunakan Metode Pengolahan Illinois dan Metode Pengolahan Pusbangtepa-IPB Shania Florencia
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (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.v8i2.554

Abstract

Soybean is a food that has a high source of vegetable protein. The development of food technology causes soybeans to be processed into a food source of choice for the community such as soy milk. Soy milk which is rich in nutrients is less attractive to the public due to its unpleasant taste and smell. This unpleasant taste and smell is caused by off-flavour compounds contained in soybeans. The illinois method and the pusbangtepa-IPB method are methods that can eliminate the unpleasant taste and odor of soy milk. Soy milk that has been processed by these two methods is a source of data for comparison. Organoleptic and sensory panel tests were used to test the aroma, taste, and color of soy milk. The results of processing soy milk with both methods produce soy milk without bad taste and odor, but the Illinois method is a more effective method. This method produces soy milk that does not have a bitter taste and a yellowish color (normal).
Strategi Usaha Restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar pada Era Adaptasi Kebiasaan Baru (Studi Kasus di Restoran Genius Café Vision dan Restoran Andrawina) I Nyoman Arcana; I Nyoman Wiratnaya
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.597

Abstract

Since the COVID-19 global pandemic, consumer behavior in restaurants has changed. This study aimed to determine the impact of the COVID-19 pandemic on restaurant businesses in Lebih Tourism Area, Bali and to formulate a survival strategy for restaurant managers in the area during the new normal era. Data were collected by interviewing the manager of Genius Cafe Vision and the manager of the Andrawina Restaurant Gianyar. Andrawina Restaurant and Genius Café have designed a clear strategy to gain consumer trust, but during the Covid-19 pandemic, it is clear that differences in market segments significantly affect restaurant revenues. This study concluded that the COVID-19 Pandemic caused the restaurant industry in Lebih, Gianyar to experience a significant decrease in income. Restaurants that were still operating on a limited basis continued to adapt operationally by reducing types and variations of menus, implementing delivery service, reducing the opening hours, reducing maximum number of visitors, reducing the number of staff, lowering selling prices, reduction of food portion sizes, changing marketing strategies and implementing health protocols in the restaurants. This study found that the strategy used were "Defense Strategy" or "Survival Strategy" and "Closed Strategy" or "Closed and Decline Strategy".
PREFERENSI PREFERENSI WISATAWAN DOMESTIK DALAM MEMILIH PRODUK WISATA GASTRONOMI DI KUTA BALI : Indonesia Komang Renaldi Artha Wijaya; Hanugerah Kristiono Liesteandre; I Gede Gian Saputra
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.658

Abstract

The purpose of this study is to analyze the preferences of domestic tourists in choosing gastronomic tourism products in Kuta. This study uses online survey activities by determining the sample, namely purposive sampling and large population sample formula. The sample in this study amounted to 200 respondents who had done culinary tourism activities in Kuta. Data were analyzed using conjoint analysis technique. The results of the study indicate that respondents who are domestic tourists, when doing culinary activities in Kuta tend to like neat restaurants, good food, get cooking learning activities, and the price is Rp. 10,000 - Rp. 30,000. In addition, it can also be seen that the store atmosphere attribute is the attribute most considered by domestic tourists in choosing gastronomic tourism products, then followed by quality, price, activity, and the last is service which is less considered.

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