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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 8, No 1 (2021)" : 6 Documents clear
Feasibility Study And Business Planning Of Rumahmakan.Online Digital Menu Whatsapp Ordering System Lesmana, Fanji; Turgarini, Dewi
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.9 KB) | DOI: 10.17509/gastur.v8i1.35847

Abstract

Food delivery service business have increased rapidly in the era of the Covid-19 pandemic. People use new business model devices in their daily lives. E-commerce/platform of food delivery service is an integrated business system that started from the food provider to the food buyers.  Commonly, the food delivery service platform set the "Cost of Technology" which is added to the calculation of Cost of Good Sold (CoGs/HPP). The cost of service burden the food provider.  Therefore, rumahmakan.online provides solution for food/restaurant providers, who have a personal digital menu. Food buyers can make orders via WhatsApp to the food provider/restaurant's WhatsApp number by using these platforms. 
Analysis of the 11P Marketing Mix Strategy in the Healthy Food Catering Business Ridwan, Okky Rizal; Ningsih, Caria
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.885 KB) | DOI: 10.17509/gastur.v8i1.35848

Abstract

Many Micro, Small and Medium Enterprises (MSMEs) have sprung up in Indonesia, but their growth is inconsistent and tends not to last long in the long term, and ultimately fails in the market. This research was conducted on the Easy Fit Kitchen healthy food catering business, which is one of the healthy food catering businesses that is being favored by the community in Bogor. The technique used in this research is a qualitative descriptive method with a business study that is being carried out. Researchers analyze the marketing mix of the Easy Fit Kitchen business using 11P analysis including Product, Price, Promotion, Place, People, Partnership, Process, Packaging, Programming, Possibility, and Position. The results show that all 11P aspects have been applied in business and the possibility aspect is useful for analyzing future possibilities that will be faced by the healthy food catering business. It is found that based on the marketing mix strategy that is carried out, the business must keep up with the times, product and service innovation, the promotions must be wider in scope, the cooperation can reach aspects that have not been touched, and in the future the business is expected to open branches in other places
Innovation in Making Meatballs, Pempek, and Sate Lilit with Snow Mushrooms (Tremella Fuciformis) Atmaja, I Made Purwa Dana
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.784 KB) | DOI: 10.17509/gastur.v8i1.35837

Abstract

Snow mushrooms are typically served directly, such as sautéed or fried with flour coating. More variations on the snow mushrooms-based food is expected to provide new experiences for people who want to enjoy mushrooms with the home flavor foods, particularly for people who do not eat meat. The purpose of this study is to determine the outcomes of the innovation of meatballs, pempek, and sate lilit with snow mushrooms as the basic ingredients. The snow mushrooms were processed as the basic ingredients for making meatballs, pempek, and satay. The foods were evaluated by 25 trained panelists: Culinary Department lecturers and students, in terms of their aromas, textures, colors, and tastes. Panelists were given a checklist to assess the results of the observations, which were then scored using a Likert scale to determine whether the quality of the meatball, pempek, and sate lilit were very good, good, quite good, not good, or very bad. The experiment was carried out in the kitchen of Politeknik Pariwisata Bali. Based on the results of experiments and organoleptic assessments, it can be seen that the innovation of meatballs, pempek, and sate lilit yields very good results, with an average percentage of 80% for meatballs, 83% for pempek, and 80% for sate lilit.
Organoleptic And Nutritional Quality Of Wani Fruit (Mangifera Caesia) Sorbet Trisdayanti, Ni Putu Eka
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.839 KB) | DOI: 10.17509/gastur.v8i1.35843

Abstract

Sorbet is one kind of the desserts. Based on the many new variants of sorbet, an idea emerged to make a sorbet with a new variant that has ingredients and benefits that are good for health. In this study focuses on sorbets will be made with the basic ingredients of wani fruit (Mangifera caesia) as its basic ingredient, considering that there has been no research that has processed sorbets with wani fruit (Mangifera caesia) as the base ingredient (Mangifera caesia). In addition, the use of wani fruit (Mangifera caesia) is still limited for fresh consumption, whereas wani fruit (Mangifera caesia) has the potential to be used as a processed product. The author processed the wani fruit (Mangifera caesia) into sorbet, then tested the quality (organoleptic and nutritional). Experiments and organoleptic tests of wani fruit sorbet (Mangifera caesia) were carried out at the Politeknik Pariwisata Bali Bali Tourism Polytechnic campus, and for nutrition tests were carried out at Prodia Food Health Laboratory. The organoleptic results of wani fruit sorbet (Mangifera caesia) are good in terms of taste, aroma, texture, and color, and for the its nutritional content, of wani fruit sorbet (Mangifera caesia) namely consist of 33.1%, of carbohydrates 33.1%, 0.475% of Crude Protein 0.475%, 0.330% of total ash / ash 0.330%, 0.5% of total fat / fat 0.5%, and 65.6% of  water content
Analysis of the Altilis Cookies Startup Business Method Using the Canvas Model as a Business Development Effort to Provide Gluten and Casein Free Snacks for Autistic Children Salsabila, Haura Annisaa; Firdausi, Kiyoko Kylanisa Razzaq; Marsindi, Marsindi; Al Fora, Junita; Muliawan, Mohammad Fariz Rizki; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.817 KB) | DOI: 10.17509/gastur.v8i1.35845

Abstract

Culinary advancement is increasing year after year. This development is consistent with the rise of pioneering culinary businesses. This culinary development occurs not only in general but also in the development of special foods for autism. Altilis cookies is a startup that sells GFCF (Gluten Free Casein Free) snacks made with breadfruit flour as the main ingredient. Altilis cookies , as a new company, requires a helpful business model analysis to serve as a benchmark for future growth. Using a business approach, the canvas model can build and develop a business that can be created, given, and doubled in value by utilizing the nine existing blocks (Narto, 2017:105). The research method used in this journal is quantitative descriptive. Primary and secondary sources are used to collect data. The purposive sampling method is used to determine informants, which is the technique of deciding informants based on the subjective considerations of researchers (Sugiyono, 2012). The application of this canvas business model is intended to facilitate the business development process because it contains elements with attachments, which are, of course, critical for business progress.
Local Specialty Food as Tourism Potential KP Dalem, Anak Agung Gede Putra
Gastronomy Tourism Journal Vol 8, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.736 KB) | DOI: 10.17509/gastur.v8i1.35844

Abstract

Food is one of the cultures of a region that can be enhanced to become a tourist attraction. However, due to a lack of community understanding, they are unable to understand this potential, so there is no data for conservation, and they continue to allow young people to be carried away by the flow of modernization, particularly in the introduction of local specialties. On the other hand, the trend of tourists visiting on tourist destination is due to its unique local food that cannot be found anywhere else. For this reason, tourism supporters that must be visited and cannot be brought home are the local specialties of an area that is a tourist visit area, in addition to the loss of identity and one of the assets that can be used as a tourist attraction. 

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