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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 127 Documents
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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.
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.
Mise En Place Efficiency in the Kitchen of 18th Restaurant, the Trans Luxury Hotel Idham Sakti Wibawa; Ilham Fajri; Kelly Tanuhadi
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.59096

Abstract

This study aims to examine the efficiency of mise en place in the kitchen of the 18th restaurant, located in The Trans Luxury Hotel. Mise en place is a systematic and organized preparation practice carried out before cooking, involving the collection, preparation, and arrangement of all ingredients, equipment, and tools required during the cooking process. Efficiency in mise en place is crucial in achieving optimal performance in a restaurant kitchen, including time savings, increased productivity, and reduced errors.The research methodology utilized direct observation and interviews with kitchen staff at the 18th Restaurant. Data collection encompassed preparation time, efficiency of arrangement, equipment usage, and adherence to established mise en place procedures. Data analysis involved comparing actual preparation time with predetermined target times. The findings indicate that the implementation of mise en place in the kitchen of the 18th Restaurant still has some inefficiencies. Several factors influencing mise en place efficiency include a lack of coordination among employees, unavailability of required ingredients or equipment, and a lack of understanding of established procedures. Recommendations to enhance mise en place efficiency in the kitchen of the 18th Restaurant include improving training and understanding among employees regarding mise en place procedures, ensuring the availability of adequate equipment, and enhancing coordination among the kitchen team. Additionally, the implementation of supervision and control systems is necessary to ensure compliance with established mise en place procedures. This study provides a better understanding of the importance of mise en place efficiency in a restaurant kitchen and offers practical recommendations to enhance mise en place performance in the 18th Restaurant of The Trans Luxury Hotel. The findings can serve as a guide for restaurant management in optimizing preparation and organization in the kitchen, thereby improving operational efficiency and the quality of service provided to hotel guests.
The Use of Brown Rice Flour as a Substitute for Wheat Flour in the Production of Madeleine Cake Dewi Fitriani; Ita Karnita; Annisa Metrasari
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.59669

Abstract

Madeleine cake or commonly referred to as petite madeleine is a small French version of the butter cake. This madeleine cake has a unique shape characteristic that is in the form of a clamshell and then has a 'bump' or part that expands on the back side of the cake. (Sam, 2020). These little cakes have been loved by kings and peasants since the 17th century, and were ingrained in French hearts and culture by the French philosopher Proust in the early 1920s. (Ledsom, 2018). Whole grain rice is rice that contains three edible components, namely the bran, germ, and endosperm. Meanwhile, refined rice is rice that is polished to remove parts of the bran and germ so that only starchy white endosperm remains, hence the name “white” rice. (Harvard T.H. Chan, 2022). Researchers want to spread Madeleine Cake to the people of Indonesia with a unique and healthy variant, namely the replacement of flour raw materials with the use of local ingredients, namely brown rice flour. With the hope that the product can be healthier, has a more unique aroma, taste and texture to be enjoyed by various group of people.

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