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Program Studi Manajemen Industri Katering Fakultas Pendidikan Ilmu Pengetahuan Sosial Universitas Pendidikan Indonesia Jl Dr Setiabudhi No 229 Lt2 Sayap Kiri Isola Kecamatan Sukasari Kota Bandung Jawa Barat 40154
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INDONESIA
The Journal Gastronomy Tourism
Published by Universitas Pendidikan Indonesia
ISSN : 27746186     EISSN : 27163970     DOI : https://doi.org/10.17509/gastur.v8i2
Core Subject : Economy, Science, Education, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences
The Journal Gastronomy Tourism with eISSN 27163970 and pISSN 27746186 is a scientific journal accommodates the development of science, and the gastronomic tourism business that includes multidisciplinary science. Journal Scope are Gastronomy tourism, Food and Beverage Management, Food Heritage and Culture, Food Literature, Hospitality, Digitalization and Information System of Food, Food Nutrition and Sustainabilty, Halal Food, Food innovation and Technology, Gastronomy Tourism Destination Management, Food and landscape, Food Science, Gastronomy and Education Published articles can be in the form of research articles, conceptual articles, field study reports, implementation practices, and national or international policies. This journal will be published twice a year in June and December in electronic form, and in limited print. The electronic edition of this journal is Open Access which can be downloaded free of charge to encourage the development of knowledge. GasTur will be managed professionally and follows the management standards of the electronic journal Directorate of Higher Education (DIKTI).
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 6 Documents
 1 
Search results for , issue "Vol 6, No 1 (2019)" : 6 Documents clear
Product Innovation in Using Mangosteen Skin in the Making of Batik Steamer Putri, Utami Hidally; Priatini, Woro; Kusuma, Mandradithya
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (741.797 KB) | DOI: 10.17509/gastur.v6i1.22789

Abstract

The purpose of this research is motivated by the development of mangosteen skin research. Many beneficial ingredients contained in mangosteen peel, such as xanthon which is anti-cancer and anti-oxidant and very beneficial for one's health. The use of mangosteen peel in making steamed batik sponges is as a coloring agent while it is expected to provide benefits when consuming steamed batik sponges. The selection of steamed sponge batik is an appointment of local culture and introduces to tourists. The research method used was an experimental method of adding mangosteen peel to a randomly designed steamed sponge mixture. To test prescription formulations and product quality using organoleptic tests, hedonic tests and consumer acceptance tests. The number of samples used in this study were 15 expert panelists consisting of chefs, academics and practitioners, in addition to general panelists or as many as 100 respondents who were randomly selected. In this study there were three prescription formulations for sample code, namely BKBKM 1 recipe formulation (6% mangosteen skin addition), BKBKM 2 recipe formulation (8% mangosteen skin addition) and BKBKM 3 recipe form (10% mangosteen skin addition). Three recipe formulations were tested on 15 expert panelists who would then produce the most preferred recipe formulations. The recipe from BKBKM 3 is the most preferred recipe formulation. Next, the BKBKM 3 recipe formulation is tested again to respondents or consumers to find out the acceptance test for innovative products. After that, the product is stored at room temperature and in the refrigerator to find out how long the product is safe for consumption.
Gastronomic Tourism Attractions in the Kapau Village, Agam Regency, West Sumatra Sari, Putri Andan; Turgarini, Dewi; Handyastuti, Indriyani
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.964 KB) | DOI: 10.17509/gastur.v6i1.22790

Abstract

This research's aim is to find out the grand of gastronomy in Kapau , the components of gastronomy in Kapau, people 's contributions and government acts to preserve traditional gastronomy in Kapau, Agam , West Sumatra. Kapau, is a small region in West Sumatra that is known by fine traditional foods that have a unique taste on every food they are made. Therefore, Kapau is also known as a village that creates many expert chefs. To reach the aims written above, this research uses the mix method both qualitative and quantitative. Observation, questionnaire, interview and some documentary studies used to get the data. The result of this research is shows that Kapau Rice is a kind of traditional gastronomy that is very famous, not only among the Kapau citizens, but it is also known by the larger society outside. Regarding gastronomic tourist attractions in Kapau Village, Kapau rice has a good and unique taste and which cannot be found in other food. Gastronomy conservation has been done by government, chefs, and local leaders of the village by passing the cooking method from generation to generation. As a recommendation gastronomic travel pattern has been made in order to conserve traditional gastronomic in Kapau Village. Kapau rice consist of diverse Kapau traditional food such as Rendang, Gulai and Dendeng.
Consumers' Consciousness of Halal Certified UMKM Snack Food Products in Bandung City Winesti, Cucu; Ningsih, Caria
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (752.774 KB) | DOI: 10.17509/gastur.v6i1.22791

Abstract

This research was motivated by the majority of Muslim consumers in Bandung. This of course affects the demand and supply of halal food products. This is in line with the development of SME snacks that are increasingly rife. This study aims to determine the relationship of halal consumer awareness factors to halal SME certified snack products in Bandung. Five factors that have been tested are religious beliefs, the role of halal certification, exposure information, health reasons, and self-identity. This research uses quantitative methods and survey research uses a questionnaire as an instrument with 100 reapondents. The targeted population is consumers who have never consumed halal-certified SME snack products in Bandung. The sampling technique uses purposive sampling method. The results of this study are, partial factors that influence consumer awareness of halal-certified SME snack products in Bandung, there are five factors that have a significant influence on religious beliefs, the role of halal certification, exposure information, health reasons, and self-identity and simultaneously the fifth factors that influence consumer awareness of halal SME certified snack products in Bandung have a significant influence. The continuum view of the halal consumer awareness line is very high. It is expected for further research to test orthher factors that have not been examined in this study because of the influence of the studied variables by 58.7%, while the remaining 41.3% of company variables have not been examined in this study
Analysis Of Influence Of Tourism And Branding Perceptions On Purchase Decisions (Study conducted in Chinatown as Halal Gastronomy in the City of Bandung) Sagala, Evin Davinci; Ningsih, Caria; Turgarini, Dewi
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.571 KB) | DOI: 10.17509/gastur.v6i1.22792

Abstract

The purpose of this study is to be able to determine the effect of tourist perceptions and Branding on purchasing decisions in the Chinatown tourist destination in Bandung. The independent variables in this study are perception and branding, while the dependent variable of this study is the purchase decision. The research method used in this research is quantitative with descriptive and verification categories. The population of this study was 38,000 visitors with a sample of 270 respondents. The sampling technique used is nonprobability sampling with a purposive method. The data analysis technique used is multiple linear regression with assistive devicesSPSS 25.0 for Windows computer software. The results showed that perception and branding had a positive and significant effect on purchasing decisions in Bandung's Chinatown tourist destination, both partially and simultaneously.
Marketing Research Efforts To Develop Products of Kerupuk Sanjai Bumbu Rendang Bridha, Risya Ladiva; Ahman, Eeng; Priatini, Woro
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1061.149 KB) | DOI: 10.17509/gastur.v6i1.22793

Abstract

West Sumatra is a province that has a food characteristic of the region that is already known to the public, namely karupuak sanjai and rendang. Rendang with taste spicy and savory when paired with karupuak Sanjai the bargain, will surely give a new flavor to this historic food. Therefore, they invented a new product development of existing karupuak sanjai as souvenirs of West Sumatra is karupuak Sanjai bumbu rendang. Then karupuak Sanjai bumbu rendang will in consumer acceptance test, whether this new product can be accepted in the market or not. The method in this research using quantitative methods with experimental approaches and hedonic organoleptic test, test consumer acceptance, and his DKBM nutritional analysis. This study states that the product karupuak Sanjai rendang selected seasoning weighing 40 grams, the selected products compared with control products with significantly different results, karupuak Sanjai rendang seasoning has a higher nutritional value than at karupuak sanjai balado; karupuak sanjai bumbu rendang can be accepted by the community as the development of new products from previous karupuak sanjai.
Analysis of Millennial Consumption Behavior Factors and Their Interest in Visiting Sundanese Restaurants in Bandung Nikmah, Nur Faijatun; Sudono, Agus; Fajri, Ilham
Gastronomy Tourism Journal Vol 6, No 1 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (859.471 KB) | DOI: 10.17509/gastur.v6i1.22782

Abstract

The growth of people who are growing rapidly is the background of this study and the aim is to get an idea of the millennial potential in Bandung and analyze what factors most dominate millennial food consumption behavior towards interest led to Sundanese restaurants in Bandung. This study uses quantitative descriptive methods with data collection techniques in the form of question items on the questionnaire. The Sundanese restaurant and the experience of the visit itself became a place to do this research. Participants involved in this study were 270 respondents. Analysis was performed on the data obtained that is in the beginning of the researxh, while doing the research, and in the end of the research. The data analysis technique used is Exploratory Factor Analysis. The results of the analysis obtained showed that Bandung population of 27.99 percent is in the range of the age group of 20-34 years with a total of 699,395 thousand inhabitants dominated by vulnerable people aged 20-24 years which is around 10, 36 percent of the profession as students / students and income less than Rp 2,500,000 per month. Then, it was found that only nine factors that is influencing millennial consumption behavior towards their interest in visiting Sundanese restaurants in Bandung. They are: food characteristic, positive feeling, influence from external world, environmental in an attractive destination, food experience, negative feelings, relationships, looking for unique and authentic experiences, and fulfillment of physical and psychological needs. From the nine factors mentioned, the most dominating factor is the food characteristic factor with an eigenvalue value of 8,790.

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