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Caria Ningsih
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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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INDONESIA
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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Inovasi Produk Selai Buah Naga Bercitarasa Kayu Manis Berbasis Daya Terima Konsumen Fadhilah, Azhar Khairul; Priatini, Woro; Rumayar, Christian Helmi
Gastronomy Tourism Journal Vol 4, No 2 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (576.706 KB) | DOI: 10.17509/gastur.v4i2.22214

Abstract

Penelitian ini bertujuan untuk menentukan formulasi resep, penerimaan konsumen, dan harga jual untuk produk ini. Metode penelitian ini adalah penelitian eksperimental. Ada dua tahap dalam penelitian ini, tahap pertama adalah uji organoleptik terhadap 15 panelis profesional, untuk mengetahui formulasi resep terbaik, dan tes penerimaan konsumen kepada 100 panelis konsumen untuk menentukan penerimaan konsumen terhadap produk. Hasil penelitian menunjukkan bahwa formulasi resep terbaik adalah Selai Buah Naga dengan Rasa Kayu Manis. Hasilnya diperoleh dari uji organoleptik oleh panelis profesional. Kemudian sampel produk Selai Buah Naga dengan Citarasa Kayu Manis digunakan pada tahap kedua, penilaian uji penerimaan konsumen. Berdasarkan hasil skor untuk Dragon Fruit Jam dengan Cinnamon Flavour adalah 2086, skor berada pada interval kelas 1701-2100, dimana skala menunjukkan bahwa pada produk internal dapat diterima oleh konsumen, dan diperoleh harga jual Dragon Fruit Jam dengan Rasa Kayu Manis adalah Rp. 11.965 / orang, sangat sesuai dengan harapan panelis konsumen, Rp. 12.000.
Nasi Minyak, A Product Of Arabian Culinary Heritage, As A Gastronomy Tourism In Palembang City Febriyanti, Yuyun
Gastronomy Tourism Journal Vol 7, No 2 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.758 KB) | DOI: 10.17509/gastur.v7i2.29863

Abstract

Gastronomy tourism is a food tasting activity that does not only focuses on food but also emphasizes cultural aspects as well as studies the history of the food itself. Indonesian gastronomy is believed to be formed from a fusion of culture and food between natives, such as  Chinese, Indians, Middle East, Europe, Portuguese and Dutch. Palembang is a city that is rich in culture from customs to cuisine. Palembang is influenced by various cultures such as Chinese, Middle East, and Arabic. One of Palembang's culinary that is influenced by Arabic culture is nasi minyak (Indonesian fragrant spiced rice). The method used in this research is descriptive qualitative. While the data processing technique is done by observation and interview techniques. The results show that nasi minyak is similar to the original Arabian kabsa rice, introduced by Arab descendants namely  Al-Munawar community, when they threw a party. However, they served the cuisine by adapting the taste to the Palembang people’s. The ingredients used to make rice oil are white rice, ginger oil, onions, garlic, coriander, cumin, cinnamon, star anise, cloves, cardamom, lemongrass, broth, nutmeg, sweet fennel, ginger, bay leaf, milk, tomato/tomato sauce, and turmeric.
Kesadaran Mahasiswa Terhadap Penggunaan Edible Flowers Sebagai Garnish Dalam Penyajian Makanan (Studi Kasus: Mahasiswa Pengolah Makanan Pada Program Studi Pariwisata Universitas Pendidikan Indonesia dan STP Bandung) Suwandi, Ricky Pratama; Turgarini, Dewi; Fitrianti, Rattikah
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (559.286 KB) | DOI: 10.17509/gastur.v1i2.40578

Abstract

Studi Eksperimen Pembuatan Selai Dengan Bahan Dasar Tape Ketan Hitam Dan Tape Ketan Kuningan Serta Daya Terima Konsumennya Adipura, Alhumaira; Priatini, Woro; Andriatna, Wendi
Gastronomy Tourism Journal Vol 1, No 1 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.408 KB) | DOI: 10.17509/gastur.v1i1.3588

Abstract

Tapai atau biasa disebut Tape merupakan makanan khas Jawa Barat yang bahan dasarnya difermentasikan. Tape ketan putih yang dibungkus daun jambu banyak terdapat dan sekaligus makanan khas dari Kabupaten Kuningan, tetapi untuk Tape ketan hitam sudah sangat jarang ditemukan baik di daerah Bandung ataupun Kuningan. Sebagian besar penikmat tape ketan hitam maupun tape ketan kuningan mengeluhkan masa simpan tape yang sebentar sehingga tidak bisa disimpan untuk jangka waktu yang lama. Agar penikmat tape bisa menyimpan dan mengkonsumsi tape lebih lama maka diolahlah tape menjadi suatu kudapan yang memiliki daya simpan lebih lama. Salah satu pengawetan makanan dengan cara alami yaitu pengawetan dengan konsentrasi gula seperti selai. Hasil penelitian yang dilakukan menyatakan produk Selai tape ketan hitam dan Selai tape ketan kuningan diterima dan signifikan dengan nilai skala 3-4 atau antara netral dan suka. Daya simpan produk Selai tape ketan hitam dan Selai tape ketan kuningan pada suhu ruang yaitu sekitar 28 hari. Kandungan gizi pada kedua produk hampir sama tetapi produk Selai tape ketan kuningan lebih unggul dalam kandungan kalsium, fosfor, vit.A dan vit.C. Pengujian daya terima konsumen menyatakan diterima dengan skala 4-5 atau suka. Hubungan antara kualitas produk dan daya terima konsumen untuk kedua produk adalah kuat searah dan sedang searah. Hasil pengujian signifikasi yaitu kualitas produk secara simultan memiliki pengaruh signifikan terhadap daya terima konsumen pada kedua produk.
Pengaruh Kualitas Produk Dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Di Sushi Den Bandung Anggraeni, Devi; Sudono, Agus; Turgarini, Dewi
Gastronomy Tourism Journal Vol 2, No 2 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (719.851 KB) | DOI: 10.17509/gastur.v2i2.3644

Abstract

Customer satisfaction is the most important thing in the catering business. Customer satisfaction affect the profit earned by entrepreneur food. Things that can affect customer satisfaction among them is the quality of product and quality of services provided by the food producers.One way to determine customer satisfaction is to compare the expectation and the reality perceived by the customer.Research method used in this research is descriptive verification method. The number of samples in this research were 100 consumers, data collection is done by spreading the questionnaire and documentary study. Model analysis of the data used is multiple linear regression using SPSS 22 for windows. The results showed that the Product Quality and Service Quality has significant impact on customer satisfaction. Results of calculations using multiple linear regression analysis obtain the equation Y=3,291+0,059X₁+0,152X₂ it means an increase by 1 unit Product Quality, the Consumer Satisfaction Sushi Den Bandung will increase by 0.059 and any increase Quality of Service by 1 unit, the Consumer Satisfaction Sushi Den Bandung will also rise by 0.152. Food producers should further improve the quality of product quality and service quality by determining and implementing the Standard Operational Procedure properly in order to provide a positive impact for food company.
Pelestarian Kudapan Kalua Kulit Jeruk Sebagai Warisan Gastronomi Sunda di Ciwidey Jawa Barat Firmani, Sofia Nuur; Turgarini, Dewi; Putra, Mandradhitya Kusuma
Gastronomy Tourism Journal Vol 5, No 2 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.658 KB) | DOI: 10.17509/gastur.v5i2.22225

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui sejarah, filosofi dan tradisi kalua kulit jeruk, serta untuk mengetahui bagaimana proses pembuatan kalua kulit jeruk dan menggambarkan kalua kulit jeruk dapat menjadi daya tarik wisata gastronomi sunda di Ciwidey, Jawa Barat . Jenis penelitian yang digunakan adalah kualitatif dengan metode wawancara mendalam, observasi dan dokumentasi. Populasi dalam penelitian ini adalah penghasil kalua kulit jeruk. Hasil penelitian ini menggambarkan sejarah awal penemuan kalua kulit jeruk, makna nama "kalua" dan tradisi yang terkait dengan kalua kulit jeruk dan menggambarkan proses pembuatan pemilihan awal bahan untuk proses penjualan dan melestarikan kalua kulit jeruk dengan membuat paket wisata gastronomi dan membuat kemasan untuk kalua kulit jeruk lebih menarik. Diharapkan dengan adanya beberapa upaya konservasi maka kalua kulit jeruk semakin diminati oleh masyarakat.
Analysis Of Basic Coffee Knowledge Levels Of Millenials In Bandung Hilmina, Dissy; Sudono, Agus
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.685 KB) | DOI: 10.17509/gastur.v7i1.27434

Abstract

Coffee is a beverage that has survived for a very long time as a staple drink that is of interest to the world community. In Indonesia, culture of coffee drinking can be found in all regions. This coffee drinking habit can be a drink for all people. In Bandung, many coffee shops start  to emerge as a sign that the coffee industry is now entering the third wave of coffee. In addition, coffee drinkers' interest in coffee is also increasing. They interest in both the origin of the seeds, the process, and the presentation before the coffee can be served. This study tries to examine the level of basic coffee knowledge of millennials in Bandung, a place to explore business potential. Businesses that can be explored including the field of coffee plantations, postharvest coffee, or retail in the form of making coffee shops.
Pandemi Covid19 dan Pengaruh Terhadap Keputusan Pembelian di Dpawon Katering Jakarta Lorine, Ayu Fatika; Sudono, Agus; Putri, Dias Pratami
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.586 KB) | DOI: 10.17509/gastur.v1i2.40571

Abstract

The Influence of Meal Experience on Revisit Intention at Nasi Bancakan Abah Barna, Bandung City Handyastuti, Indriyani; Zahirah, Aulia; Fitriyani, Endah
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.397 KB) | DOI: 10.17509/gastur.v8i2.41921

Abstract

The main purpose of this study is to determine the effect of meal experience on revisit intention at Nasi Bancakan Abah Barna, Bandung City. Meal experience is a series of eating experiences that consumers feel from the time they enter the restaurant until they finish enjoying the food. The independent variable (X) is meal experience which has eight dimensions, namely food and drink, variety in menu choice, level of service, price and value for money, interior design, atmosphere and mood, location and accessibility and food and beverage service employee (Davis et al., 2018). While the dependent variable (Y) in this study is revisit intention with dimensions of likelihood to visit again, likelihood to recommend others, and likelihood to be the first choice for future visit (Ramukumba, 2018). This research uses quantitative and methods and explanatory survey. The results showed that simultaneously meal experience had a significant effect on revisit intention in Nasi Bancakan Abah Barna with a Fvalue of 6.498 Ftable of 2.04, therefore based on these results it is said that Fcount Ftable. Partial test results show that the dimensions of atmosphere and mood is obtained with tcount of 3.336 with Sig. 0.001 and the dimensions of location and accessibility is obtained with tcount of 2.486 with Sig. 0.015. These results show that the dimensions of atmosphere, mood, location, and accessibility on meal experience partially have a significant effect on revisit intention.
Aplikasi Metode Economic Order Quantity (EOQ) Terhadap Total Biaya Persediaan Bahan Baku Makanan Groceries & Dairy Product Di Banana Inn Hotel Kota Bandung Nadia Putri, Naila; Sudono, Agus; Riyadi, Doni
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (550.893 KB) | DOI: 10.17509/gastur.v3i2.3639

Abstract

Availability of material product is process that important for given goodservice to consumer. In supplying material product have to notice cause of theresult of production will be influential in inventory material product. Thisresearch based on surplus and shortage in material product in storage. BananaInn Hotel Bandung haven’t had control system of purchases and controlling ofmaterial product of groceries. Economic Order Quantity (EOQ) method is one ofcontrolling material product that will determine of efficiency cost. The purpose of this research is for comparing method between in Banana Inn Hotel Bandungwith EOQ method in efficiency of total inventory material product of groceries inBanana Inn Hotel Bandung.Research method of this research is experiment method. Data that used inthis research is secondary and primery data base on total needed of purchasingmaterial product groceries at December 2015 – March 2016 and there areordering cost and storage cost in Banana Inn Hotel Bandung. Technique analysisdata of this research is EOQ method and efficiency total cost of inventory.The result of this research had gotten based on research that had done withEOQ method given that efficiency total cost of inventory of material productgroceries dairy product is 17,5%. Method of EOQ also used in company andwill give efficiency cost in Banana Inn Hotel Bandung.

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