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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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Development of Balinese Dish Standard Recipes for a Fine Dining Projection Mapping Adestya Ayu Armielia; Oqke Prawira; Savira Rizky Pradiati
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.v10i1.54876

Abstract

This study aims to develop standard recipes with Indonesian traditional dish to be served in a Fine Dining Restaurant that is aligned with the storyline and visual concept for a projection mapping project titled “Si Dulang”. Four Balinese courses from appetizer, soup, main course and dessert are chosen based on the origin, ingredients availability, color, and taste. The method applied in this study is descriptive qualitative approach with observation, literature studies, experiment, documentation. It is expected that Balinese dish may become a culinary icon for fine dining restaurant which can attract food lovers, food reviewer, and tourists to enjoy the new experience of eating, especially using projection mapping. The outputs of this research is the food product as well as the intellectual property right of the standard recipe module. The set menu may give additional value for the projection mapping project to leverage the customers’ dining experience.
Gastropreneurship Katupat Kandangan as a Tourism Attraction in the South Hulu Sungai in South Kalimantan Hendri Gigih Saputro; Lastiani Warih Wulandari
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.v10i1.57919

Abstract

This study aims to find out whether the traditional Katupat Kandangan food has a gastronomic component, How is the effort to preserve traditional Katupat Kandangan food through the Miss Helix method in Hulu Sungai Selatan Regency, South Kalimantan Province, and How is the development of traditional Katupat Kandangan food as a Gastronomic Tourism Attraction in Hulu Sungai Regency South Kalimantan Province.This study uses a type of qualitative research with data collection techniques using observation, interviews, and documentation. The results show that Katupat Kandangan has the potential to be used as a gastronomic tour because the valveat Kandangan includes all the elements of the 9 gastronomic components. Preservation Efforts in the Miss Helix method states that in order to preserve Katupat Kandangan it is necessary to implement programs that support cultural progress. The development of a gastronomic tourism attraction in Kandangan, Hulu Sungai Selatan Regency, has not been given enough attention by the local government and entrepreneurs to make it a gastronomic city.
Product Differentiation of Colenak Jam as a Local Specialty of Tasikmalaya Ridwan Iskandar; Cytra Amalia Hadian; Risya Ladiva Bridha
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.v10i1.57921

Abstract

This study aims to make jam products with colenak flavor as a Tasikmalaya specialty. Another purpose of this study is to preserve colenak as a traditional West Javanese specialty that are now rarely found. In addition, this study also aims to raise public awareness about colenak which is currently not very well known. This research is also expected to increase the interest of the community in colenak and can be enjoyed by people in all generations. This study used an experimental method by experimenting three different recipe formulations, namely the use of colenak 35% of the total ingredients and mashed peanut (SC 1), the use of colenak 50% of the total ingredients and coarsely chopped peanut (SC2), the use of colenak 75% of the total ingredients and very coarsely chopped peanut (SC 3). The method used in this study is an experimental by conducting organoleptic tests and consumer acceptability tests. Organoleptic tests were carried out on 10 trained panelists and consumer acceptability tests were carried out on 40 consumer panelists. The results of organoleptic tests showed that the colenak jam recipe formulation SC3 was the most preferred product with an average value of 3.53. Then the results of the consumer acceptability test showed an average value of 4.15 from a value scale of 1-5 which means that respondents or consumer panelists of the product agreed if the product could be accepted by consumers. Thus it can be concluded that colenak jam products with SC3 recipe formulations can be promoted as Tasikmalaya specialty that can be accepted by the public.
Local Food Tuna into Shredded in Nusa Lembongan-Bali (Processing, Hedonic Test, and Nutrition) Ni Putu Eka Trisdayanti; I Made Purwa Dana Atmaja; Made Hendrayana
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.v10i1.57344

Abstract

There is no further processing of tuna in Nusa Lembongan, so if it is not sold out, tuna will rot and be thrown away, even though the protein content is high, the price is affordable. To overcome this, it is necessary to process tuna, so that later it can have a long shelf life, high economic value. Based on these problems, a research was conducted on the processing of local tuna tuna in Nusa Lembongan into shredded, then measuring the level of consumer preference and testing the nutrition. This research method is experiment, hedonic test with 50 panelists, and nutrition test at Udayana University Analytical Laboratory. The data analysis technique of this research is descriptive qualitative. The results of the research on the ingredients for making tuna shredded are clean tuna, thick coconut milk, liquid coconut milk, shallots, garlic, red chilies, galangal, ginger, turmeric, coriander, sugar, salt, pepper, lime leaves, and coriander leaves. regards. The results of the hedonic test of shredded tuna from 50 panelists in Nusa Lembongan showed that most answered LIKE shredded tuna in terms of taste, aroma, texture, and color. The results of the nutritional test for shredded tuna showed that 100 grams of shredded tuna contained 30.33 grams of carbohydrates, 37.44 grams of protein, 30.36 grams of fat and 503.327 kcal.Keywords: shredded, tuna, processing, hedonic, nutrition
Substitution of Tofu for Egg in Making Pound Cake Ita Karnita; Surya Aditya Wahyono; Sofie Trisna Dwijaya
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.v10i2.63110

Abstract

The research objective of Substitution of Tofu for Egg in Making Pound Cake Bakery and cake shop business trends have increased significantly. Increased demand from customers for bakery and pastry products requires the bakery and cake shop industry to increase production to meet customer demand. However, there is a group of people who cannot enjoy pound cake because pound cake contains eggs as one of its basic ingredients so that those who are vegan and who have allergies to eggs cannot enjoy pound cake. Therefore, the author wishes to make a new innovation by substituting tofu for eggs so that pound cake can be enjoyed by those who are vegan or have allergies to eggs. The research method used is experimental. Data collection techniques used observation, literature study, panelis rating The answer to each instrument item that uses a Likert scale has gradations from very positive to very negative. The author conducted panelist tests on 10 professional panelists and 20 consumer panelists. The results of the assessment of the color aspect The results of the value of the color aspect, the experimental pound cake received 125. Assessment results from the aroma aspect The results of the value of the aroma aspect, the experimental pound cake received 124 points with an average value of 4.1. The results of the assessment of the taste aspect The results of the value of the taste aspect, the experimental pound cake received points of 118 with an average value of 3.9. The results of the assessment of the texture aspect The results of the value of the texture aspect, the experimental pound cake received points of 132 with an average value of 4.4.
Food Waste Mitigation Strategy Hotel X in West Java Nadine Diaz Salsabila; Woro Priatini; Purna Hindayani
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.v10i1.61371

Abstract

The generation of food waste in hotels is inevitable and the amount is uncertain despite the hotel's preventive measures. Food waste has a negative and detrimental impact on the hotel business because it makes more costs in purchasing and producing food so that a mitigation strategy is needed to minimize food waste generation. The research was conducted at four-star hotel X in West Java. This research aims to produce a prevention strategy to reduce food waste in hotels. The method used was qualitative. Data collection techniques include interviews, observations, and documentation studies. The results showed that the average food waste generated by hotels every day reached 128 kg. With this high number, action is needed to reduce food waste. Strict hotel regulations make food waste management options limited. Therefore, consistency in implementing mitigation strategies and openness and commitment from the hotel to make policies related to food waste are needed.
The Role of Gastronomy Tourism as a Local Community Enablers in Kampung Cikarag, Garut Regency Firdaus Aulia Rahman; Sri Wahyuni; Syifa Ainurrohmah
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.61588

Abstract

A massive of global trends that affect many sectors including food trends has threatened traditional food existence. In order to inherit a spirit of local wisdom preservation among the young generation, the writers initiated a social experiment at Kampung Cikarag in creating a holistic tourist attraction highlighting the local food and its immersive innovation to urban society. This gastronomy tourism development is carried out in Cikarag Village, Garut Regency in collaboration with the business manager of Villa Sarema and some members of a cooperative. The research method uses descriptive research methods with a qualitative approach. The analysis used is divided into two parts, there are internal factor analysis and external factor analysis which is then assisted by instruments in the form of a SWOT matrix (Strength, Weakness, Opportunity, Threats) and QSPM (Qualitative Planning Srategic Matrix). This program resulted in a recommendation for a gastronomic tourism program, that is "Hayu Mulih ka Desa" as an effort to reintroduce Indonesian food through a trip to Garut.
Gegeplak as Local Food Acculturation of Betawi and Sunda in the Hajat Bumi Tradition in Hegarmukti Village Marsindi Marsindi; Dewi Turgarini; Heni Pridia Rukmini Sari
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.v10i1.61715

Abstract

Bekasi Regency is an area that is directly adjacent to DKI Jakarta so that it can be seen that Sundanese culture in Bekasi Regency is acculturated with Betawi culture, especially in food, ranging from local food offerings to the Hajat Bumi tradition. The Hajat Bumi tradition is a tradition that is carried out every year after the harvest period as a form of gratitude for the harvest. The purpose of this study is to identify local foods that are acculturated with Betawi and Sundanese cultures in the Hajat Bumi Tradition. The method in this study is a descriptive qualitative method utilizing an ethnographic approach with data collection methods of interviews, observations and literature studies. The results of this study show that the main factor in the occurrence of acculturation is because Bekasi Regency is dominated by Sundanese and Betawi tribes, facilitating the easy influence of culture, especially food, each other. The main difference between gegeplak Kabupaten Bekasi and geplak Betawi is in the name and function. Gegeplak in Bekasi Regency is used as part of Sasajen or food offerings while in Betawi it only exists at moments such as Eid al-Fitr. The difference between gegeplak Bekasi Regency and gegeplak Karawang lies in the shape and color, gegeplak Karawang is given a variety of colors and smaller shapes compared to gegeplak Bekasi Regency.
Effect of Training on Performance at Darmaga Sunda Resto Idham Sakti Wibawa; Ilham Fajri
Gastronomy Tourism Journal Vol 10, No 2 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i1.62041

Abstract

This study aims to see how much influence training has on the performance of employees at Darmaga Sunda Resto. The restaurant has identified a need for improved service quality and operational efficiency, which can be achieved through effective training.The research method used is a quantitative method involving employees from various departments at Darmaga Sunda Resto. Data was collected through a specially designed questionnaire to measure employees' perceptions of the training they received and its impact on their performance. The sample of this research is all employees, totaling 17 respondents.The results of this study indicate that training has a significant positive effect on employee performance at Darmaga Sunda Resto. It was found that employees who received proper and structured training tended to show improvement in their ability to provide quality service to customers. Training also contributes to increasing employee productivity, knowledge and work skills.These findings indicate that investing in appropriate training can improve overall individual and organizational performance in the hotel and restaurant industry sector. The recommendation for Darmaga Sunda Resto is to continue to focus on a quality training program, which includes developing employees' technical and interpersonal skills, as well as increasing efficiency and customer satisfaction.
Food, Gender, and Social Status in Rural Parts of North-West India: A Case Study of Rajasthan Vikas Mohan; Reema Gill
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.v10i1.60830

Abstract

The purpose of this research is to investigate the relationship between eating habits, gender roles, and social status in rural areas of North-West India, with a particular emphasis on the part that women play in the production and consumption of food. This study investigates the ways in which cultural and social standards influence food practices and preferences among women and men of different social and economic backgrounds by conducting ethnographic research and in-depth interviews with rural households in different regions of Rajasthan. According to the findings of this research, women's eating behaviours are frequently restricted by gender roles and expectations, which in turn restricts their access to food resources and their ability to make decisions regarding the food that they consume. In addition, it was discovered that social standing and caste play a significant role in shaping food practises and preferences, with households of higher castes typically consuming more expensive and nutritionally dense food items. In its conclusion, the study highlights the necessity of interventions that are culturally appropriate and gender-sensitive. These interventions should address the underlying social and cultural factors that contribute to gender and social disparities in food access and consumption in rural areas of Rajasthan. 

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