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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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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 7, No 1 (2020)" : 6 Documents clear
Economic Order Quantity (EOQ) Analysis In Efforts To Improve Efficiency In Hawayu Coffee & Eatery Bandung Fajri, Ilham; Maima, Amsal
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.481 KB) | DOI: 10.17509/gastur.v7i1.27432

Abstract

Economic Order Quality (EOQ) is the stockpile economic method which is used in order to decide the company amount of order. This research is aimed to find the comparison of conventional method and Economic Order Quality (EOQ) related to the company’s cost efficiency in Hawayu Coffee Eatery.Experimental design was chosen as a method in this research. The primary and secondary data were used as data analysis. The need and the cost of raw material of the company in range of October 2019 until January 2020 were taken as the secondary data while the frequency of order, order cost and saving cost were taken as the primary data. The Economic Order Quantity (EOQ) and the cost efficiency of total stockpile were used also as the tools of the analysis. The result shows that the Economic Order Quantity (EOQ) method has given a significant result on the efficiency cost of the total raw material stockpile in 90,8% for groceries and 78,7 % for perishable. In sum, if the Economic Order Quantity (EOQ) is fully thoroughgoing record, the Economic Order Quantity (EOQ) could be applied in a correct way. The Economic Order Quantity (EOQ) is effectively applied in order to increase the cost efficiency in Hawayu Coffee Eatery.
Presenting ‘Lodho Ayam Kampung’ as Gastronomic Tourism Attraction in Trenggalek Regency, East Java Province of Indonesia Palestho, Andrea Basworo
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.074 KB) | DOI: 10.17509/gastur.v7i1.27433

Abstract

Trenggalek Regency has a specialty cuisine called 'Lodho Ayam Kampung' whose existence has been inherited in the community so that it has its history. However, this is not considered as a gastronomic tourism attraction in Trenggalek Regency recently. Therefore, the objectives of this research are to present 'Lodho Ayam Kampung' as a gastronomic tourism attraction in Trenggalek Regency and to examine the gastronomic aspects that exist in the cuisine. This research uses descriptive qualitative research methods also data collecting method is using in-depth interview techniques. The results of this study conclude that 'Lodho Ayam Kampung' has historical and philosophical values that can be promoted as gastronomical tourism attractions.
Analysis Of Basic Coffee Knowledge Levels Of Millenials In Bandung Hilmina, Dissy; Sudono, Agus
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.685 KB) | DOI: 10.17509/gastur.v7i1.27434

Abstract

Coffee is a beverage that has survived for a very long time as a staple drink that is of interest to the world community. In Indonesia, culture of coffee drinking can be found in all regions. This coffee drinking habit can be a drink for all people. In Bandung, many coffee shops start  to emerge as a sign that the coffee industry is now entering the third wave of coffee. In addition, coffee drinkers' interest in coffee is also increasing. They interest in both the origin of the seeds, the process, and the presentation before the coffee can be served. This study tries to examine the level of basic coffee knowledge of millennials in Bandung, a place to explore business potential. Businesses that can be explored including the field of coffee plantations, postharvest coffee, or retail in the form of making coffee shops.
The Influence of Flavor on The Purchase Decision Of Bakpia Mutiara Jogja Pratama, Galuh
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (494.41 KB) | DOI: 10.17509/gastur.v7i1.27435

Abstract

The purpose of this study is to determine the influence of flavor on the purchasing decision of Bakpia Mutiara Jogja. This study uses a quantitative approach. The population of this research are consumers who have bought bakpia at Bakpia Mutiara Jogja store. The sampling technique uses purposive sampling. The sample in this study are 100 consumers who have bought bakpia more than once in Bakpia Mutiara Jogja store. This research using simple regression analysis method. The results shows that flavor have a positive and significant influence on the purchasing decision of Bakpia Mutiara Jogja (sig = 0,000 0.05 and regression coefficient = 0.432).
Variations of Malangbong-Garut Ladu Product Rumayar, Christian H; Raissa, .
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.98 KB) | DOI: 10.17509/gastur.v7i1.27436

Abstract

This study aims to make a variety of Ladu product mixed with roasted peanuts and cashew as additional nutritionns in the product. This research is conducted due to the fact that Ladu is only familiar for local community (Garut resident) and not well known by wider community. Morover,  Ladu’s flavor, shape and, variety are still made in original ones and not yet developed in different variations. By conducting this research, it is expected that Ladu as a traditional food can be an interesting food product for wider community. The method used in this study is a qualitative method because it applied experimental methods.
Differentiation of Traditional Frozen Food of Uli Ketan by Addition of Kidney Beans and Oyster Mushroom Filling Suryani, Dede Irma; Priatini, Woro
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (577.475 KB) | DOI: 10.17509/gastur.v7i1.27437

Abstract

This research aims to make a variant of Uli Ketan- Indonesian traditional sticky rice. Fried Uli ketan becomes one of Indonesian famous traditional foods especially in West Java known as “Ulen”. Commonly, Sundanese people made Uli from some ingredients such as glutinous rice, coconut, and water. However, in this study, the authors tried to remake the ingredients by adding red kidney beans and oyster mushroom as its filling. Based on a survey, Uli ketan is still familiar among community although 66,8% of the respondents said that they were bored with the taste and display of traditional Uli. If this condition is not taken into account, probably Uli Ketan will not sustain within the community. Thus, modification is needed to develop its flavor and shape in order to make the food more interesting. As result of a survey conducted by the authors show that 97,1% of respondents agreed that Uli Ketan should be more varied in terms of flavor and shape. Based on primary data, the authors combined the taste of traditional Uli Ketan with a new taste and made it into a fresh shape which are more desired by consumers. Nevertheless, the author maintained the same nutrient value of fiber and protein in the product and authenticity in the making process. This research applied experimental method by finding the best recipe formula through using testing product quality according to Marsum (2005). At the last, to keep the product storage longer, it was packaged by using freezing method.

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