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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 2 (2022)" : 6 Documents clear
Utilization of Moringa Leaf Powder as a Jelly Candy Flavor Ngakan Putu Sudiarta
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52378

Abstract

This study aims to determine and describe how the results of the organoleptic test of moringa leaves as jelly candy flavor. Candy in general is a product made by boiling a mixture of sugar and additives that can maintain its shape for a long time with coloring and flavoring agents which are then molded into the desired shape. The data analysis technique used in this study is a qualitative descriptive analysis technique to determine the benefits of moringa leaf powder as a jelly candy flavor, in terms of taste, texture, color and aroma. Based on the organoleptic test conducted by 20 panelists, the taste of the jelly candy received a good interpretation criterion of 79%, and most of the panelists stated that the taste of jelly candy with moringa leaf powder flavor is sweet and has a distinctive taste of moringa. The utilization of moringa leaf powder as jelly candy flavor is good, because it gets a good total interpretation criterion, which is 67%.
Integrated Gastronomy Travel Patterns In Kotagede Yogyakarta Parjiati Parjiati; Syafril Syafril; Titin Titin
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52379

Abstract

Gastronomic tourism is one of the strategies in developing sustainable tourism in Kotagede, Yogyakarta. Yangko, a snack that has a unique name, is a traditional food originating from Kota Gede Yogyakarta which is currently very rare to find, even many local people do not know about the snack. This study aims to determine the concept of yangko gastronomy which includes history, philosophy, tradition, social, and to analyze how to cook traditional snacks from Kotagede, the equipment used and manufacturing standards, as well as efforts to preserve yangko. The research method used is a qualitative method, while the data collection techniques are carried out by interviews, observations, literature studies and documentation studies. The result of this research is that no one knows for sure the history of yangko in terms of name, a snack that resembles mochi cakes. Yangko is made of glutinous rice flour, tapioca, sugar, salt, water, food coloring and vanilla. Support from various parties is needed in developing yangko's business so that it can attract tourists to make yangko a gastronomic tourism destination in Kotagede Yogyakarta. The researchers describe the patterns and packages of superior gastronomic tours. Based on the study results, it was obtained that the origin name of the Yogyakarta specialty can be developed as a gastronomic tourist attraction, because it can make additional knowledge for consumers or tourists who are eating the dishes they eat. In addition, the origin name of the food can be used as a storytelling in selling Yogyakarta specialties to be used as a gastronomic tourist attraction
Development Model Of Special Interest Tourism Packages Through The Exploration Of Local Wisdom In Desa Wisata Wates Jaya Lila Muliani; Inti Krisnawati
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52212

Abstract

The aim of this study is to analyze the potential of the local wisdom in Desa Wisata Wates Jaya which can be developed into attractions in cultural and gastronomic tourism packages. Furthermore, the design of the right development model is also carried out so that the development of this tourist village can be more optimal. This research is a descriptive qualitative research with primary data obtained through observation, FDG and in-depth interviews with four informants as tourism village managers, village elders, and village culinary activists. The results showed that Desa Wisata Wates Jaya has many potential cultural and gastronomic tourism attractions which can be developed into a choice of tour packages as an alternative tourist attraction in this village. As part of special interest tourism, cultural and gastronomic tourism prepared for certain typology of tourist that is different from mass tourism tourist. Therefore, the tourism activities offered are more focused on providing experiences by engaging directly in local people's daily activities that are integrated with nature. For the development model, a modification of the Pentahelix model is designed in which the 5 elements are grouped into 3 clusters, namely the community/society and the government as the main actors, academics and business as supporters, and the media as supporters.
Preservation of Traditional and Local Foods of Blora Regency as a Gastronomic Tourist Attraction Arifin Heri Prasetyo; Pradicko Afrindo Saga; Trisagia Mokodongan; Dewi Turgarini
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52213

Abstract

Blora Regency is one of the regencies in Central Java Province which is located in the East. As a Regency, Blora is one of the tourist destinations for both domestic and foreign tourists. Local traditions, nature and culinary are part of tourism activities. This study aims to find out the typical foods of the Blora community, namely Mbah Sakijah’s Kopi Santen, Pak Daman’s Sate Ayam and Pak Pangat’s Lontong Opor Ayam, in terms of the gastronomic component, the efforts made by 9 stakeholders (nona helix) in preserving the eating tradition, and seeing the potential of the nyeruit tradition as gastronomic tourism. The method used in this study uses a qualitative approach or descriptive research. To obtain the necessary data, this research was carried out through in-depth interviews, observation, and documentation so that it requires a process in obtaining and processing the data as a result of research. Blora Regency is the focus of this research. The results of this study indicate the gastronomic components contained in Blora typical food as a gastronomic heritage in Blora Regency. Identification of the role of stakeholders (nona helix) in efforts to preserve Blora typical food and how big the potential for typical foods to be used as gastronomic tourism shows results for developed as gastronomic tourism.
Product Innovation of Taro Croquette with Moringa Leaves and Oyster Mushroom Stuffing Fatimah Nur Hanifah Nasution; Christian H. Rumayar; Dias Pratami Putri
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52376

Abstract

Product innovation in food is one aspect of improving an existing food product, especially the health benefits in it so that it can be consumed by anyone without worrying about side effects due to unhealthy food. Croquettes are a potato-based snack filled with various kinds of meat, so croquettes cannot be enjoyed by vegetarians. Therefore, an innovative product of taro croquettes was made with the stuffing of moringa leaves and oyster mushrooms. Croquettes made from taro which is one of the local foods whose products must be reproduced and developed, then using the stuffing of oyster mushrooms and moringa leaves which is one of the superfoods that has very good nutritional value so that it can increase the value of the croquettes,. Therefore, many people can try taro croquettes with moringa leaves and oyster mushrooms as a healthier option. This research employs a quantitative research method through an experimental approach. In the taro croquette product innovation experiment, there were three recipe formulations that were tested by expert panelists and general panelists so that the test results could produce the best recipe formulation among the three formulations that had been made.
Modified Non-Gluten Tape Muffin Made With Mocaf And Breadfruit Flour Ghina Nabilah; Woro Priatini; Ilmiati Tsaniah
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52377

Abstract

A muffin is a sweet cake that is typically served in a cup-shaped dish. Wheat flour is typically used as the primary component in muffins and the majority of market-sold cakes. In this research, the authors will make muffins entirely without using wheat flour but breadfruit and mocaf flour, topping them with cassava tape. It aims to increase the use of regional culinary products, such as the Purwakarta Regency's famous cassava tape, decrease the usage of imported wheat flour, and serve as a source of non-gluten for consumers who must limit or even prevent consuming gluten. This study's methodology uses a descriptive quantitative technique with an experimental approach. Experimental research conducted is a kitchen project to find the effect on certain treatments. Three recipe formulations for the non-gluten sample muffin tape will be tested for organoleptic quality using Analysis of Variance (ANOVA) and descriptive analysis. The MTNG2 sample was the best sample with the highest level of preference, according to the organoleptic test results. Next, 100 consumers from the MTNG2 sample participated in a consumer acceptance test. The consumer acceptability test results receive a score of 4.695, ranking them in the very acceptable category.

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