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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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Tingkat Kesukaan Panelis Terhadap Teh Kombucha Dengan Menambahkan Apel Hijau Malang Dan Bit Merah Melalui Uji Organoleptik Pande Made Utari Mahadewi; Ni Luh Suastuti; Lidjah Magdalena Massenga
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.v10i2.902

Abstract

Kombucha tea is a traditional drink fermented from a solution of tea and sugar using a kombucha microbial starter called SCOBY (Symbiotic Culture of Bactery and Yeast), which contains bacteria and yeast (acetobacter xylinum, several types of yeast, such as Saccharomyces cerevisiae) which is fermented for 14 days in room temperature. Tea blend with Malang Green Aplle and beetroot will give a new creation of tea that we can get red color tea and we also get the healty benefit from apple and beetroot.  This study aims to determine the preference level of 15 panelists through organoleptic test. The assessment indicators in this study are sweetness, acidity, bitterness, aroma and colour. The results of organoleptic tests on kombucha tea blend with Malang green apples and beetroot are: sweetness, acidity,  and color of this Kombucha blend are really liked and aroma get like level, and bitterness get kinda like, but overall panelist give really like the blend Kombucha with green aplle malang and beetroot.It can be said that kombucha blend with green apple Malang and Beetroot have a very good sweetness, acidity aroma and also interesting color.  
Gulai Kambing Menggunakan Fibercreme Sebagai Pengganti Santan I Gusti Made Iwan Dusanta Martadjaja
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.v10i2.912

Abstract

Coconut milk is one of the ingredients in making lamb curry, however, coconut milk that is cooked for a long time and heated repeatedly can be a source of bad fat and contains high cholesterol so that people with certain diseases such as acid reflux disease or GERD, high blood pressure, diabetes, and coconut milk allergy cannot consume coconut milk. Therefore, in this study coconut milk is replaced with FiberCreme. Replacement of coconut milk using FiberCreme when viewed from its superiority is considered effective to prevent or reduce the risk of an increase in cholesterol and bad fats in the blood. This study aims to determine the quality of lamb curry cooked with FiberCreme in terms of taste, aroma, texture, and color. This research was assessed by distributing questionnaires to 25 panelists. All assessments given by the panelists will be calculated using the Likert scale method. Based on the final results of the organoleptic test, lamb curry products using FiberCreme have good quality as seen from the average interpretation of 79.5%, which is seen from the assessment of taste, aroma, texture, and color.  
Persepsi Konsumen Akan Hygiene dan Sanitasi terhadap Keputusan Pembelian Makanan pada Pedagang Kaki Lima: Studi Kasus di Kawasan Wisata Alun-alun Sumedang Luthfiyah Nur Cholis; Woro Priatini; Hurry Mega Insani
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.v10i2.917

Abstract

Consumer perception is a condition that can be known, that someone is interested in buying something if it is influenced by the situation he faces. Hygiene and sanitation itself is the first element and an important requirement that must be considered in choosing food so that it is clean and safe. Healthy, safe and quality food is one of the important factors in improving one's health status because the purpose of eating is not just to be full, but needs to be nutritious and can meet the body's needs. Therefore, this study discusses consumer perceptions of hygiene and sanitation on purchasing decisions for food sold by street vendors in the Sumedang Square Tourism Area. This starts from the food processing process, the process of serving food and food storage used by street vendors. The method used in this research is descriptive quantitative with the help of SPSS application to calculate the answers that have been obtained. As a result, significantly (Pvalue < 0.05) street vendor consumers in the Sumedang Square Tourism Area were able to apply their knowledge of hygiene and sanitation in buying food from street vendors.
KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS Ngakan Putu Sudiarta
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.v10i2.919

Abstract

This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet oodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.
Efektifitas Pengadaan Bahan Makanan dalam Penentuan Harga Jual I Gusti Ngurah Agung Wiryanata
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.v10i2.1073

Abstract

This research focuses on the effectiveness of food procurement in determining the selling price at FPBS Bali hotel. Food procurement that affects the variance between standard food costs and actual food costs will affect the profit of the food and beverage department. This research uses a qualitative descriptive method, namely research that in the process uses systematic techniques to understand, reduce, process, and draw conclusions from qualitative data collected based on interviews, and observations. The results showed that: the purchasing department purchases food ingredients not competitively but based on supplier loyalty. Receiving food ingredients lacks quality and quantity checks in accordance with the standard purchase specifications set by the hotel. Food storage activities have not fully run properly such as not paying attention to temperature and the use of the FIFO method. The recording of food expenditure from the store has not been maximum using the storeroom requisition (SR). Determination of the selling price of food mark-up pricing approach, namely setting the price of the product by taking into account all material costs and the expected profit level has not been used for the entire food menu.
Peran Dining Experience Terhadap Loyalitas Pelanggan Dengan Kepuasan Pelanggan Di Restoran Mywarung Pererenan Ida Bagus Maha Putra; Made Artajaya; I Gusti Agung Febrianto
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.732

Abstract

This study aims to the effect of dining experience on customer loyalty, examine the effect of dining experience on customer satisfaction, the effect of customer satisfaction on customer loyalty, and  the effect of customer satisfaction. dining experience on customer loyalty with customer satisfaction. as a mediating variable. Data collection using the questionnaire method. The population in this study were customers who had visited, ate and had a customer loyalty card at the MyWarung Pererenan restaurant by walk-in in 2020 as many as 12,639 people. The technique used in this research is purposive sampling which aims to determine the sample with the criteria of customers who have visited and dined and provide a positive online review at the MyWarung Pererenan restaurant. The number of samples is 100 people and all of them provide answers. The analytical technique used Sobel test. The results showed that the dining experience had a positive and significant effect on customer loyalty, the dining experience had a positive and significant effect on customer satisfaction, customer satisfaction had a positive and significant effect on customer loyalty, and customer satisfaction had a positive and significant effect on customer satisfaction. mediation on the relationship between dining experience and customer loyalty.
Kualitas Patty Burger Menggunakan Jantung Pisang Batu (Musa balbisiana colla) Sebagai Bahan Pengganti Daging Ida Ayu Kalpikawati; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.913

Abstract

This study aims to determine the quality of patty burger using the inflorescence of banana (Musa balbisiana Colla) as a meat substitute. This research is an experimenta research. The experimental stage is processing the inflorescence of banana into a meat substitute for the patty burger based on a modified standard recipe to get a product that meets the standard patty burger. The results of the patty burger products were then tested for quality using organoleptic tests including the characteristics of aroma, taste, texture and color. Laboratory tests were carried out to determine the fat content of the patty burger. The results showed that the average value of the panelists' assessment on the organoleptic test was 81%, categorized as very good criteria. The test on the fat content of the patty burger obtained an average value of 18.25%. This results indicate that the inflorescence of banana (Musa balbisiana Colla) can be used as a  substitute for meat in patty burger.
Budaya Pangan Masyarakat Badui Berbasis Kearifan Lokal (Study Budaya Pangan Badui Luar) Mohammad Syaltut Abduh Syaltut; Nurbaeti Nurbaeti; Jajang Gunawijaya
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.989

Abstract

The food culture of the Badui people is extremely diverse and still upholds the traditional knowledge that has been passed down through the generations. The goal of this study was to learn about the Badui community's food customs, namely how to procure, prepare, serve, eat, and preserve food so that it might be developed as a vehicle for importation. This kind of research uses a naturalistic/ethnographic paradigm and is qualitative. Observation, a review of the literature, in-depth interviews, and researchers themselves as the main tool were used as data gathering techniques. Interviews with informants Jaro Saija (village chief/Jaro Pamarentah), Mr. Sukma (a resident of outer Badui), and Mr. Sudirman serve as the primary sources of data (PHRI Banten). The existence of leuit as a rice barn and the custom of huma and ngaseuk rice each time they plant rice or secondary crops demonstrate that the Outer Badui community still upholds its food culture. Food ingredients can sometimes be prepared via frying, boiling, and roasting. The cooking equipment are still conventional, but some of the serving items are contemporary. The Badui continue to eat natural foods, but they also purchase other essentials outside of their area.
Sinergi Potensi Kuliner Lokal dalam Pengembangan Desa Wisata Pematang Johar, Deli Serdang, Sumatera Utara Muhammad Zulfan; Ngatemin Ngatemin; Muhammad Rizal Sitepu
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1026

Abstract

Pematang Johar Village is one of 5 (five) villages in Labuhan Deli District, Deli Serdang that tries to develop its potentials to attract tourists. Some of them are batik (Batik Sawah) which uses natural dyes from mangrove wood waste, making tempeh, various cassava and banana chips and bitter melon chips. Therefore, this study aims to find out the synergy of local culinary potential with the development of tourism villages. Further, it is also to understand what hindrances local culinary to developed in Pematang Johar Tourism Village, to prepare strategies for development of local culinary potential in tourism villages of Pematang Johar, Deli Serdang Regency. The research which was carried out from July to September 2022 is descriptive qualitative research. Data were collected by observation, interviews and questionnaires. The results of the study showed the synergy of local culinary potential with the development of tourist villages and the use of SWOT analysis resulted in strategies to develope culinary potential by looking at the strengths, weaknesses in seeing opportunities and threats to support the development of Pematang tourism villages.
KUALITAS TEKWAN BERBAHAN DASAR JAMUR TIRAM PUTIH Virginia Shaw; Anak Agung Ketut Alit Pujawan; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1036

Abstract

This study aims to evaluate the sensory quality of food products using the organoleptic test method. This method was applied to evaluate the sensory quality of tekwan, a traditional Indonesian fish cake, made with substituted milkfish using white oyster mushroom. Organoleptic tests using a Likert scale were conducted with 20 panelists. Three levels of white oyster mushroom treatment were used, namely 0%, 25%, and 50%. The results showed that the use of white oyster mushroom could affect the sensory quality of tekwan. Panelists preferred tekwan without white oyster mushroom over those with 25% and 50% white oyster mushroom. However, there were significant differences in aroma and overall liking between tekwan with 0% and 25% white oyster mushroom. Therefore, the use of white oyster mushroom in tekwan production should be carefully considered to maintain the sensory quality of the product. This study provides information on the use of white oyster mushroom as an alternative ingredient in food product development and can serve as a reference for further research in this field.

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