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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 9, No 1 (2022)" : 6 Documents clear
The Effect of Motivation, Discipline, Knowledge, and Skills on Ajwad Resto’s Employee Performance Yan Wari Musthafa Zein; Risya Ladiva Bridha
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48539

Abstract

Tourism has several elements including restaurants. Good restaurants are generally characterized by quality human resources so that they are able to provide maximum performance. Among the factors that affect performance are motivation, discipline, knowledge, and skills. This study was aimed to determine the effect of motivation, discipline, knowledge, and skills on the performance of Ajwad Resto employees. Research that uses this quantitative method has a sample of 31 employees of Ajwad Resto. The sampling technique used is non-probability sampling with saturated sampling type. The data obtained in this study came from literature studies and field studies which included questionnaires, interviews, observations, and documentation. In this study, the analytical method used is the multiple linear regression method. The results of this study are motivation, discipline, knowledge, and skills partially and simultaneously have a positive effect on the performance of Ajwad Resto employees.
The Effectiveness of Endorser’s Credibility on Purchase Decisions (A Study of Instagram Account @kulinerbandung) Dinda Farissa Faatin; Agus Sudono; Armandha Redo Pratama
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48664

Abstract

This study aims to analyze the effectiveness of endorser credibility on purchasing decisions. The research method implemented is descriptive and verification method with quantitative research and 100 respondents. In this study, the independent variable is the credibility of the endorser which consists of attractiveness, trustworthiness, and expertise. Meanwhile, for the dependent variable, namely is the purchase decision. The analytical techniques used are normality test, simple linear regression analysis, correlation analysis, coefficient of determination, and T test with testing using SPSS version 26 application and Microsoft Excel. The results of this research data processing resulted in a T count value of 14.320 T table 1.985 so it was concluded that there was an influence of endorser credibility on purchasing decisions with the object of research @kulinerbandung.
The Influence of Traditional Balinese Cuisine Quality on Tourist Interests in Badung Regency Sindy Claudya; Ni Made Tirtawati; Ni Putu Oka Agustini
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.47158

Abstract

Traditional Balinese cuisine is food that is processed by local people for generations by using a blend of local spices. The cuisines as culinary tourism enrich Balinese culture. The quality of the cuisines in each region specialties also matter as they can attract tourists to visit Bali not only for its natural beauty, but also because of the fascinating and varied culinary delights. Therefore, this study aims to see the effect of the quality of traditional Balinese cuisines on the interest of tourists visiting Badung regency. The data analysis method used is instrument test, descriptive statistics, classical assumption test, multiple linear regression test and hypothesis testing where data collection is done through questionnaires with a total sample of 102 domestic tourist respondents. The sampling technique used purposive accidental sampling through several considerations. The results of this study showed that partially, there was no significant effect of traditional Balinese cuisine on freshness,  and presentation variables on visiting interest, while well cooked and variety of food, variables show a significant effect on interest in visiting. Simultaneously, traditional Balinese cuisines has a significant influence on the interest of domestic tourists to visit destinations in Badung Regency.
The Use Of Brown Rice Milk In The Making Of Milk Pie Ghini Kunthala Devi; Ita Karnita; Farhan Hamdika
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48224

Abstract

Snack is defined as eating that occurs between the three substantial meals of the day, is convenient, and may be consumed promptly. A pie is a sort of delicacy that is shaped like a cake and filled with cream. Pie is a popular form of pastry in the United States. This roasted dish has been around since ancient Egypt. Meanwhile, pies were frequently used in Roman and medieval periods to wrap meat and other ingredients to keep them wet during cooking. Pies are cakes that are filled with cream, jelly, and other ingredients. Tarte (French) or pie (American), known as pai in Indonesia. The author will employ an experimental research method in the creation of this final project. The goal of this study was to compare the flavor of cow's milk pie to brown rice milk pie, to determine the shelf life of manufacturing cow's milk pie with brown rice milk pie, and to compute the cost of making cow's milk pie with brown rice milk pie.
The Use Of Banana Stem In The Making Of Dendeng Batokok Lu’luwatin Rosdiana Aprilia; Sara Rabasari; Mentari Sonya S
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48225

Abstract

Dendeng batokok is a processed culinary delicacy from West Sumatra or the Minang tribe that is made from beef or buffalo meat. The authors of this investigation substituted banana stems for beef. This study employs experimental research methodologies, with data gathered through observation, panelist evaluation, and a review of the literature. Meanwhile, the Organoleptic Test and Preference Test are being used for data analysis. The results showed that beef dendeng made from banana stems tasted similar to beef dendeng with higher nutritional value (calories, fat, and carbs) than beef dendeng with lower production costs.
Moringa Jamu (Recipe Formulation, Hedonic Test And Nutrition) Ni Putu Eka Trisdayanti; I Made Purwa Dana Atmaja
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48278

Abstract

Consumption of natural immune-boosting foods/drinks without preservatives such as jamu is a very good thing. Jamu processing is carried out from generation to generation based on ancestral recipes, and uses existing natural ingredients. However, over time the existence of jamu began to decline due to the circulation of modern medicines. In fact, jamu is not just a traditional medicine, but one of the efforts to maintain the biodiversity of the Indonesian nation. Therefore, it is important to bring jamu to the family menu in order to maintain the existence of jamu and its development. In addition, during the pandemic,  people requires strong stamina, hence the researchers are interested in conducting research on jamu, especially moringa jamu, because moringa jamu is not yet common in the community. The author conducted an experiment on processing moringa jamu to get a recipe formulation, hedonic test (preference test) on 100 panelists with 3 hedonic scales namely very like, like, and dislike, as well as nutrition tests (carbohydrates, protein, fat, calories, vitamin C, and antioxidants). The results of this study are the formulation of the moringa jamu recipe, namely 100 g of moringa leaves, 1 liter of water, 20 g of tamarind, 100 g of brown sugar, 5 g of salt, lime (optional). The method of processing moringa jamu is by heating 500 ml of water, tamarind, brown sugar, and salt, then set aside, blend the moringa leaves, add 500 ml of water, and then heat it, mix them and then filter. The results of the hedonic test of moringa jamu, namely 61% of panelists said they really liked it, 39% of panelists said they liked it, and 0% dislikes it. The nutritional content of moringa jamu is 8.43% bw of carbohydrates, 1.41%bw of protein, 0.05% bw of fat 39.79 kcal calories.

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