cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Putu Bali Pradika
Contact Email
p3m@ppb.ac.id
Phone
-
Journal Mail Official
p3m@ppb.ac.id
Editorial Address
Jl. Dharmawangsa, Benoa, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
Location
Kab. badung,
Bali
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
 6   7   8   9   10 
The Pengaruh Consumption Value dalam meningkatkan purchase intention layanan online food delivery pada Clay Craft Restaurant di Renaissance Bali Uluwatu Resort & Spa: Indonesia I Putu Satria Wirawan; I Nyoman Sukana Sabudi; Ni Luh Gde Sri Sadjuni
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.v9i2.674

Abstract

Purchase Intention refers to the possibility of consumers to buy the product. One aspect that affects purchase intention is the extent to which consumption value drives it. This study was conducted to determine the effect of consumption value (functional value, social value, conditional value and epistemic value) in increasing purchase intention of online food delivery services during the COVID-19 pandemic at Clay Craft Restaurant in Renaissance Bali Uluwatu Resort & Spa. Data collection techniques used in this study were questionnaires, interviews, documentation studies and observation. Respondents in this study amounted to 100 respondents using purposive sampling. The data analysis technique in this research is multiple linear regression, t test, F test, coefficient of determination and effective contribution test. The results of this study indicate that consumption value (functional value, social value, conditional value and epistemic value) simultaneously has a significant effect on Purchase Intention. Based on the results of the coefficient of determination test, it shows that the variables forming the Consumption Value (Functional Value, Social Value, Conditional Value and Epistemic Value) have a contribution of 61.9% in influencing Purchase Intention, while the remaining 38.1% is influenced by other variables not examined in this study.
Inovasi Pengolahan Buah Salak Sebagai Produk Kuliner dan Oleh Oleh Khas di Desa Wisata Sibetan Hardina Hardina; I Gusti Made Iwan Dusanta Martadjaya; Ngakan Putu Sudiarta
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.v9i2.681

Abstract

Sibetan Tourism Village is the center of salacca plantation in Bali. Various processed products from salacca fruit produced by agro-tourism in Sibetan Village become special culinary and souvenirs that can improve the community's economy. However, in it’s journey, typical culinary products and souvenirs are very difficult to sell outside the region. The purpose of the study was to determine the condition of salacca fruit farming in Sibetan Tourism Village and analyze the innovations made in processing snake fruit as culinary products and typical souvenirs of Sibetan Tourism Village. The research method used qualitative method. The results showed that the condition of snake fruit farming consisted of approximately 9 types of salacca fruit and 5 types of agro-tourism. Salacca Fruit processing innovations that are most in demand by tourists are snake fruit wine. The packaging of products has followed the trend of souvenirs packaging. The marketing has utilized social media such as Instagram, Facebook, You Tube and through TV media. The management of the Sibetan Tourism Village has also begun to expand its network of cooperation with the Godevi marketplace.  
FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI MINYAK KELAPA MURNI (LENGIS TANUSAN) DI DESA ANTIGA, KARANGASEM I Nyoman Sunada
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.v9i2.683

Abstract

The purpose of this study is to identify and describe the factors that influence the decline in the production of virgin coconut oil (lengis tanusan) in Angtiga Village, Karangasem, and the benefits of this research are expected to be information to the world of the catering industry and the public that virgin coconut oil has many benefits. advantages of ordinary vegetable oil. The theory used to solve the problem in this research is "Production Management" which discusses the factors of production, such as: Humans (Labour), Methods, Machines, Raw Materials and Types of Production. The research method, the object of this research is Pure Coconut Oil (lengis tanusan) in Antiga Village, Karangasem which is obtained from the results of observations and interviews. The data analysis technique in this research is descriptive qualitative. Based on the results of research that has been carried out at a virgin coconut oil production house in Antiga Village, Karangasem and discussions related to the factors that affect the decrease in the amount of production, it can be concluded that: Workers who are not given training so they are less able to work more effectively and efficiently, the method used in the manufacture of virgin coconut oil using heating, the lack of use of appropriate machines and the use of raw materials (coconut) is not maintained.  
Pengolahan Buah Lindur (Bruguiera gymnorrhiza) Sebagai Pengganti Tepung Terigu Dalam Kue Semprit I Made Purwa Dana Atmaja; Ni Nyoman Sri Melinita
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (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.v10i1.684

Abstract

This study aims to describe the process of processing lindur fruit flour and the quality of the spritz cookies with lindur fruit flour in terms of color, aroma, taste and texture aspects. This type of research is experimental research by processing lindur fruit into flour which is then used as a substitute for flour in making syringe cakes. Data collection methods used in this research are observation, documentation, and organoleptic test methods. Organoleptic tests were carried out by 25 trained panelists to determine the quality of the syringe cake from lindur fruit flour in terms of color, aroma, taste and texture. The results of the organoleptic assessment were carried out using a Likert scale which was then analyzed descriptively qualitatively. The results of this study in the form of a description of the results of processing lindur fruit into flour and the quality of the spritz cookies from lindur fruit flour, in terms of color, it got an average score of 86.4% with very good interpretation criteria. Based on the results of the study, it can be concluded that lindur fruit can be processed into flour with the result that flour is fine but has a darker color than wheat flour and the resulting spritz cookies has very good quality in terms of color, texture, aroma and taste
ANALISIS BORAKS DENGAN EKSTRAK BUNGA TELANG PADA KERUPUK PULI Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (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.v10i1.701

Abstract

Borax is a chemical that is prohibited from being used in food but is often misused by producers. One of the foods that is often added to borax is Puli crackers with the aim of increasing the crispness and longevity. However, the addition of borax in these Puli crackers can have a toxic effect on consumers. Therefore, consumers must be smart in distinguishing between foods that contain borax or not. To be able to distinguish them, an easy method is needed using natural ingredients, so this study aims to detect borax in Puli crackers using telang flower extract. The method used in this research is the experimental extraction of the telang flower extract with the maceration method, and the sample testing using the extract. The results showed that of the 8 samples of Puli crackers tested, 3 samples were positive for borax which was indicated by a blue to green color change.  
Resiliensi Usaha Kuliner pada Masa Pandemi COVID-19: Studi Kasus di Sanur, Bali Proboningrum Hapsari; M. Baiquni
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (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.v10i1.772

Abstract

Sanur tourism area as an international tourism area in Denpasar City, Bali, was experiencing a decrease of tourist visit due to the COVID-19 pandemic. Culinary business was one of the sectors affected severely by the pandemic. This study therefore aimed to analyze the resilience strategies in facing the pandemic and its relations to sustainability using a descriptive qualitative method by primary data sources from interviews and observation. The study found out that the COVID-19 pandemic caused a decrease in the number of tourist visit as culinary businesses customers, that in turns had a big impact on expenses, workforce, and hours of operation of the culinary business. Various efforts was made by culinary business actors to be resilient during the COVID-19 pandemic by adaptation, innovation, strengthening networks, and sustainability planning. These efforts also supported achieving sustainable tourism in Sanur tourism area, especially in management sustainability, economic sustainability, socio-cultural sustainability, and environmental sustainability
Faktor-Faktor yang Mempengaruhi Minat Konsumen Terhadap Daging Asap Muhammad Mas Multazam; Agung Tryasnandi; Dewi Turgarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (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.v10i1.793

Abstract

Covid-19 or the corona virus disease has had a very significant impact on the economy and business, especially the food and beverage industry. Starting a new business again requires some adjustments, one of which is the new normal lifestyle. One of the new habits or adjustments that occur in the food and beverage industry is the rise of frozen ready-to-eat foods or frozen food. This is due to changes in consumer behavior in the food industry, which initially eats out to eat at home more often. By consuming frozen ready-to-eat food or frozen food, consumers feel healthier and safer from the covid-19 virus. This study aims to: 1). Identify factors that influence the purchase of frozen food 2). Knowing the frozen food consumer market segmentation. The research method used in this research is descriptive quantitative with the method of observation, questionnaires and literature study. The results of previous studies indicate that the factors that influence the purchase of frozen food, among others, because it is easy to cook and safe, brand image, quality, low price, advertising, appearance, availability, and taste.
"KEBAB NUSANTARA" Kebab Kaya Rasa Nusantara: Inovasi Pangan Lokal Sebagai Alternatif Menu Praktis Berenergi aryo adhitiowasis; Mohamad Andriansyah; Dewi Tugarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (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.v10i1.797

Abstract

Technological changes are very fast in the world media in providing information about various types of food that are very easily accessible to the people of Indonesia, hence the entry of foods from other countries. Making lifestyles and trends today in Indonesian society. By taking the concept of this Turkish Kebab food, it can create new food innovations that can be sold, but it does not eliminate cooking procedures and appearance. The whole manufacturing process uses original food ingredients from Indonesia. Our product innovation is Kebab Nusantara using beef jerky, salad vegetables, cucumber, tomato, mayonnaise sauce, spicy sauce and peanut sauce. Kebab Nusantara uses organoleptic and the nutritional content is calculated. Provide a healthy food for consumption to the people of Indonesia. The price of Nusantara Kebab is Rp. 7000 rupiah, all people can buy because the price is affordable and we use a digital system in orders. The author is not only innovating Kebab Nusantara, but there is a main goal, namely, wanting to provide education to the public to love Indonesian food more. The existence of Nusantara Kebabs among the community makes it more motivation to maintain all Indonesian specialties.
Innovation of Tarragon Leaves, Curry Leaves and Garlic Vine into Local Herbs Rose De Beth Alonzo; Addrich A. Asaldo; Mark Angel P. Paclib; Mariel Pangilinan; Katrina A. Sarabia; Marcos Paolo M. Soriano
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.  
Inventarisasi Makanan Dan Minuman Tradisional Di Desa Satra Kecamatan Kintamani I Made Purwa Dana Atmaja
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.v10i2.899

Abstract

This study aims to compile a detailed inventory of traditional Balinese food in Satra Village, Kintamani District which includes: (a) main meals, (b) side dishes made from vegetable and animal ingredients, (c) snacks or snacks, (d) drinks and (e) regional specialties. This type of research is survey research with descriptive method. Methods of collecting data were interviews, participatory observation, and documentation methods. Furthermore, the data were analyzed descriptively qualitatively, namely exposure with words to describe the object under study. The depiction of research data is carried out objectively according to the actual situation. Based on the results of interviews, observations and documentation, it was found that traditional Balinese food in Satra Village can be grouped into five groups, namely consisting of 3 types of main food, 8 types of side dishes from vegetable ingredients and 4 types of animal foods, snacks or snacks totaling 7 types, 5 types of drinks and 5 types of special foods

Page 8 of 15 | Total Record : 148

 6   7   8   9   10 

Filter by Year

2012 2025


Reset
Filter By Issues
All Issue Vol 13 No 2 (2025): Jurnal Gastronomi Indonesia Vol 13 No 1 (2025): Jurnal Gastronomi Indonesia Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia Vol 11 No 2 (2023): Jurnal Gastronomi Indonesia Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia Vol 10 No 2 (2022): Jurnal Gastronomi Indonesia Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia Vol 9 No 2 (2021): Jurnal Gastronomi Indonesia Vol 9 No 1 (2021): Jurnal Gastronomi Indonesia Vol 8 No 2 (2020): Jurnal Gastronomi Indonesia Vol 8 No 1 (2020): Jurnal Gastronomi Indonesia Vol 7 No 1 (2019): Jurnal Gastronomi Vol 6 No 1 (2018): Jurnal Gastronomi Vol 5 No 1 (2017): Jurnal Gastronomi Vol 4 No 1 (2016): Jurnal Gastronomi Vol 3 No 1 (2015): Jurnal Gastronomi Vol 2 No 1 (2013): Jurnal Gastronomi Vol 1 No 1 (2012): Jurnal Gastronomi More Issue