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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 2 (2020)" : 6 Documents clear
The Influence of Marketing Mix on Customer Purchasing Decision at The Abraham and Smith Restaurant Adhiansyah, Ali; Rizkyanfi, Mochamad Whilky
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.083 KB) | DOI: 10.17509/gastur.v7i2.30815

Abstract

The background of this research is based on the stagnant sales data of Abraham and Smith. This study aims to determine the effect of the marketing mix on consumer buying decisions in Abraham and Smith. This research is a quantitative research, using statistical-descriptive and verificative methods of analysis, which describe and define the influence of the independent variable (X), namely the marketing mix (product, price, promotion, location, people, physical evidence, and process) on the dependent variable (Y), namely consumer buying decisions. This study employs the multiple linear regression analysis. Respondents of this study were 111 Abraham and Smith consumers, selected through accidental sampling technique. The results of this study show that the marketing mix, which has a significant effect on Abraham and Smith's consumer purchasing decisions, are product, place, and physical evidence. The conclusion of this research is that the variables of product, place, and physical evidence have a significant influence on consumer purchasing decisions. For further research, it is recommended to dig deeper into product variables, place, and physical evidence.
The Development Of Smoked Selais Fish As A Gastronomic Tourist Attraction In Riau Province Thamrin, Syahrul
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.43 KB) | DOI: 10.17509/gastur.v7i2.29857

Abstract

Kryptopterus lais or commonly known as selais fish is one of the unique faunas of Riau Province. Selais Fish even made as an icon of Riau Province. The icon is exhibited right at the Pekanbaru Mayor's Office on Jalan Jendral Sudirman, tourists can find it in the form of a monument selais fish. The monument was named Selais Tiga Sepadan. The development of selais fish as a tourist attraction is supported by traditional fish management. It advances economic value and attracting tourists in unique ways such as catching fish with a traditional tool called bubu, and enjoying the views of swamp forest using traditional boats during the tours in Riau. Excessive exploitation and land clearing in the area of Dumai results in a decline and soaring in selais fish prices. Selais fish income from year to year has decreased. This research uses qualitative research methods, the sampling of sources and data is done purposively. The data collection technique is done by inductive triangulation of data analysis, and the results of qualitative research emphasize more on meaning than generalization. In addition, it appears necessary to add types of fish that are salted / smoked as food choices made by tourists and improve the packaging’s attractiveness. The development of smoked salais fish as a tourist attraction for gastronomic can increase the economic competitiveness with other regions. This research, discovered that selais fish as Malay special food increases tourist visits for its delicious meat, attractive tourism packages and good management. 
Nasi Minyak, A Product Of Arabian Culinary Heritage, As A Gastronomy Tourism In Palembang City Febriyanti, Yuyun
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.758 KB) | DOI: 10.17509/gastur.v7i2.29863

Abstract

Gastronomy tourism is a food tasting activity that does not only focuses on food but also emphasizes cultural aspects as well as studies the history of the food itself. Indonesian gastronomy is believed to be formed from a fusion of culture and food between natives, such as  Chinese, Indians, Middle East, Europe, Portuguese and Dutch. Palembang is a city that is rich in culture from customs to cuisine. Palembang is influenced by various cultures such as Chinese, Middle East, and Arabic. One of Palembang's culinary that is influenced by Arabic culture is nasi minyak (Indonesian fragrant spiced rice). The method used in this research is descriptive qualitative. While the data processing technique is done by observation and interview techniques. The results show that nasi minyak is similar to the original Arabian kabsa rice, introduced by Arab descendants namely  Al-Munawar community, when they threw a party. However, they served the cuisine by adapting the taste to the Palembang people’s. The ingredients used to make rice oil are white rice, ginger oil, onions, garlic, coriander, cumin, cinnamon, star anise, cloves, cardamom, lemongrass, broth, nutmeg, sweet fennel, ginger, bay leaf, milk, tomato/tomato sauce, and turmeric.
Traditional Fish Gangan: An Icon of Gastronomic Tourism from Belitung Island Pratiwi, Yunisti
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.537 KB) | DOI: 10.17509/gastur.v7i2.29864

Abstract

This study aims to develop a gastronomic tourism object in Belitung Island which has been known by its marine tourism. Traditional food namely fish Gangan is the object that will be examined and promoted as an icon of gastronomic tourism from Belitung Island. The method applied in this study is descriptive qualitative approach with observation, interview, and documentation as the research instruments.  By conducting this research, it is expected that the fish gagan may become a culinary tourism icon of Belitung island which can attracts tourists’ interest to visit the place. So that this product will give additional value for Belitung island as an attractive and sustainable tourism place.
An Analysis of The Existence Level of West Javanese Traditional Beverages as Sundanese Cultural Heritage Ramadhany, Nadya Nuansa; Iskandar, Ridwan; Sudono, Agus
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.56 KB) | DOI: 10.17509/gastur.v7i2.30811

Abstract

This research focuses on West Javanese traditional beverages. West Javanese traditional beverages are very varied in types. There are two main types of West Javanese traditional beverages in Bandung, namely hot and cold beverages. At present, the existence of traditional beverages is less popular compared to foreign beverages, such as Thai tea, boba milk tea, and so on. A real action in maintaining and preserving these traditional West Javanese beverages is a need. Therefore, this research aims to evaluate the exsistence level or popularity of traditional West Javanese beverages in Bandung, as a contribution to the literature on traditional beverages and a real action in presereving the beverages. This research employs a mix method research, with data collection techniques, using in-depth interviews, questionnaires, literature studies, and documentation studies. The purpose of this study is to determine whether traditional West Javanese beverages still exist in society, considering that in this era of globalization, food trends and people's tastes continue to change from time to time along with the influence of foreign cultures in Indonesia. The results of this study indicate that each type of traditional West Javanese beverages are at different level of existence, and the least exist beverages in society must be increased to avoid extinction. 
The Differentiation of Corn Choux Pastry Product with Additional Vegetables as Stuffing Fajri, Ilham; Octavia, Silvi; Ningsih, Caria
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.285 KB) | DOI: 10.17509/gastur.v7i2.30812

Abstract

Corn is Indonesian's staple food and the need for corn in the country is increasing. This can be seen from the corn fields that are scattered throughout the provinces. This condition has made Indonesia as one of the exporting countries of corn to several ASEAN countries. This study aims to make a differentiation of choux pastry with blended corn in the dough. The research method in this article is experimental. To test the product formulation and product quality, the opinions of the supervisors are employed. Lastly, descriptive test is used, and market analysis of the product is conducted. Samples of choux pastry formulations used the ratios of 50%: 50% and 25%: 75% respectively between wheat flour and corn. Each formulation is tested by the supervisors to produce the average product which is most preferred by the supervisors. Furthermore, the product is tested again using market analysis to find out the public acceptance of the differentiation of corn choux pastry product with the addition of corn.

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