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Gastronomy and Culinary Art (Gastronary)
Published by Sekolah Tinggi Pariwisata AMPTA
ISSN : -     EISSN : 29631270     DOI : https://doi.org/10.36276/gastronomyandculinaryart
Core Subject : Economy, Humanities, Education, Agriculture, Art, Social,
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Social Sciences Other
The scientific journal ‘Gastronary: Gastronomy and Culinary Art’ (eISSN 2963-1270) is an editorial project of the Lembaga Penelitian dan Pengabdian Masyarakat - Sekolah Tinggi Pariwisata AMPTA Yogyakarta Indonesia and www.haryhermawan.com. Gastronary dedicated to publishing original scientific papers in Gastronomy, Culinary, Food Fotography, Food and Beverage Product Innovation, Culinary Tourism, Food Experiment Research Etc. The scientific journal ‘Gastronary’s mission is to share knowledge and skills gained from scientific and applied research in gastronomy. The journal has a digital format of biannual periodicity in April and September to reach a free worldwide distribution.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 48 Documents
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Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies Nuresa, Herlina Dwi; Prihatno; Nugroho, Setyo Prasiyono
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.368

Abstract

The purpose of this study is to see how respondents react to non-gluten flour-based steamed brownies in terms of taste, texture, scent, colour, and appearance compared to wheat flour-based steamed brownies. This study is quantitative in that the data analysis method used to test the hypothesis is a single classification variant analysis after the prerequisite tests, namely the homogeneity and normality tests, have been completed. The taste indicator results of the Anova test (significant value > 0.05 = 0.831 > 0.05) revealed no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the texture indicator (significance value > 0.05 = 0.311 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the scent indicator (significant value > 0.05 = 0.513 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the colour indicator (significant value > 0.05 = 0.069 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. Meanwhile, the appearance indicator indicates that there is (a significant value > 0.05 = 1.0 > 0.05), indicating no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour from the appearance indicator.
The Quality of Coconut Cream Torn Bread A Research Approach Based on Consumer Response Rahmawati, Fani; Nugroho, Setyo Prasiyono; Sinangjoyo, Nikasius Jonet
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.372

Abstract

This study aims to determine the quality of coconut milk as a substitute for liquid milk in the manufacture of torn bread in terms of quality, namely from the indicators of Appearance, Taste, Color, Aroma, and Texture. The sample of this study were residents of RT 07, located in the walnut alley Nologaten street, and several experts with a total of 30 panellists. The analysis used in this research is descriptive statistics. The variables measured were Appearance, Taste, Color, Aroma, and Texture. This study analyzes the data by conducting experiments and comparing the conclusions drawn based on consumer answers from expert interviews. In addition, the discussion of food quality, which consists of appearance, taste, colour, taste, and texture, is an inseparable unit, meaning that food quality is the basis of consumer response. The results show that in coconut milk, in making torn bread, it was proven that the taste, aroma, colour, texture and appearance factors got a "positive" response; the positive response was on average on a four semantic differential scale.
Curd As a Substitute to Cream Cheese in Making Japanese Cotton Cake Nisak, Khairun
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.373

Abstract

The purpose of this research is to see if curd can be used as an ingredient to replace cream cheese in the production of Japanese cotton cakes. This study was carried out at the Yogyakarta AMPTA Tourism College's Pastry Laboratory. This is a quantitative study using an experimental method. Data collection methods utilizing a questionnaire / questionnaire technique Purposive sampling was used to collect research data from the distribution of questionnaires to 18 specific respondents. The descriptive quantitative data analysis method was used to determine the average value of food quality indicators. The collected data was then processed with the IBM SPSS Statistics 20 program. The analysis of consumer response data on the level of similarity in product quality of Japanese cotton cake curd and the original Japanese cotton cake yielded the highest average level of similarity in product quality on the taste indicators, with each value of 3.78 for sweet taste and 3.72 for savory taste. The color indicator, both the surface and inner color of the cake, comes in second with an average of 3.67. The average value of the typical aroma indicator is 3.61 in the third order. The average of the four indicators of the appearance of the cake surface is 3.56. The fifth texture indicator order, with an average value of 3.28. Kelima nilai ini memiliki nilai rata-rata 3 dari maksimal nilai 4.
Wet Spring Rolls Innovation with Banana Kepok Peel Din Dinar Safira Kamal; Budi Hermawan; Hary Hermawan
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.377

Abstract

Kepok banana (Musa Paradisiaca Linn) is a type of fruit plant that can be harvested from all tree parts. Researchers reinvented wet spring rolls in this experiment by substituting kepok banana peels for the main filling, bamboo shoots. This study aims to determine the preference and acceptability of wet spring rolls with kepok banana peel filling compared to bamboo shoots in terms of taste, flavour, colour, and texture. This study employs the descriptive quantitative method, organoleptic testing and the difference test. This study was conducted on the STP AMPTA Yogyakarta campus using a purposive sampling technique with up to 15 panellists. The author used literature studies, questionnaires, and documentation to collect data. According to the results of the organoleptic test, 73.3% of the panellists said they liked the taste. Regarding flavour, 53.3% of the panellists said they liked it. Regarding colour, 60% of the panellists said they liked it. Sixty per cent of the panellists said they liked the texture. The average value of the four aspects in the different tests is more significant than number six. This research suggests that wet spring rolls with kepok banana peels are just as good as wet spring rolls with bamboo shoots. Wet spring rolls with banana peel stuffing have a taste value of 6,53, while bamboo shoots stuffed to have a value of 6,87. Wet spring rolls with banana peel stuffing have an average flavour value of 6,53, while bamboo shoots stuffed have an average flavour value of 6,87. Regarding colour, wet spring rolls with banana peel stuffing have an average value of 6,13, while bamboo shoots stuffed have an average value of 6,53. Wet spring rolls with banana peel stuffing have an average texture value of 6,47, while bamboo shoots stuffed have an average texture value of 6,20.
Kroket Past and Present Culinary Modifications and Innovations of The People of Palu City Triawati, Komang
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.380

Abstract

Culinary has mushroomed in almost every area, including Palu City, which is dubbed the City by the local community, having snacks using sweet potatoes as the main ingredient for making croquettes with vegetable ragout filling from carrots, sweet potatoes and sprouts, which are Palu croquettes. Kroket has various names that differ in each country, as France is called (croquet)crispy, while the Netherlands is called Kroketten. Bitterballen is made from meat ragout, cheese mixed with sauce and seafood. One of the famous croquette restaurants in Amsterdam Is Van Dobben and hotlkmp Pattiserie, both o which are renowned for Dutch croquettes. From its history, croquettes can now be found in almost all of Indonesia, one of which is the city of Palu. After the croquette is implemented in hot oil, it is like a rocket that can fly from the bottom to the top by looking at the foam on the fried croquettes because the croquettes have been sprinkled with egg white producing the froth of the croquettes themselves. The modification of the main ingredient of potato is changed to sweet potato so that the lower class people can consume croquettes instead of using potato as the primary ingredient, which is a little more expensive than a sweet potato. From here, culinary lovers modify and innovate to change the main ingredients to still make croquettes with a taste and texture that is soft, sweet, savoury, crunchy and coated with a sprinkling of bread and then fried golden. This one dish can be found every day at the Kori shop located on Jalan Attorney General Huntap 1 Tondo, making this one of the most popular snacks the people of Palu City enjoy.
Experiment of Processing Jackfruit Bean Flour in Making Pukis Cake Yuliana Corlina
Gastronary Vol. 1 No. 2 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

The purpose of this research is to test whether jackfruit seed flour is worthy of being an additive or a substitute ingredient in making pukis cakes in terms of colour, texture, taste, and aroma when compared to flour-based pukis cakes. This research is experimental quantitative research where the data analysis method is the sensory test and hedonic test. The results of the sensory test colour indicator using 50% wheat flour & 50% jackfruit seed flour (per cent preference test score 2.93 = 88% like), based on texture indicators (per cent preference test score 3.03 = 91% like), based on taste indicators (per cent liking test score 3.1 = 93% like), based on the aroma indicator (per cent liking test score 3.03 = 91% like). The results of the research on the use of 100% jackfruit seed flour in making pukis cake on colour indicators using sensory tests (per cent preference test score 2.73 = 82% likes), based on texture indicators using sensory tests on pukis cakes 100% jackfruit seed flour (per cent preference test scores 2.9 = 87% likes), the taste indicator uses a sensory test on pukis cake 100% jackfruit seed flour (per cent preference test score 3 = 90% likes). The aroma indicator uses a sensory test on pukis cake with 100% jackfruit seed flour (per cent preference test score 2.96=89% like).
Utilization of Jack Fruit Seeds as A Substitute of Green Nuts in Bakpia Content Fransiscus Borgia Oki; Hari Rachmadi; Yudi Setiaji
Gastronary Vol. 1 No. 2 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

The research entitled The Utilization of Jackfruit Seeds to Replace Green Beans in Bakpia Filling uses a quantitative approach with the experimental method. Jackfruit seeds have not been used optimally and have even been discarded by the public, even though there are many benefits contained in jackfruit seeds. Researchers used jackfruit seeds as a filling material for bakpia. This study aims to determine the differences in bakpia products with jackfruit seed filling and green bean filling in terms of aroma, taste, texture, colour, and production cost and to knowing the comparison of fat, protein, and carbohydrate content of jackfruit seed bakpia with green bean bakpia through laboratory tests. The data collection method uses the hedonic test, which is taken from the respondents' assessment and includes an evaluation of aroma, taste, texture, colour, and production cost. The researcher conducted two experiments with 30 respondents from Sanggrahan Pathuk produces bakpia and asked them to complete a questionnaire. The method of analysis to differentiate respondent ratings from each aspect is through the independent sample t-test and excel t-test two-sample assuming equal variances. The results of the independent sample t-test and excel t-test two-sample assuming equal variances can be explained that has been obtained in this experiment there are no significant differences for aspects of taste, colour, aroma, texture, the t- value is 0.39, 0,39, 0,93, 0,00 which is smaller than t-table value 2,05, and for production costs there are significant differences, the t-value is 4,48 which is bigger than t-table value 2,05. It can be concluded there is no significant difference between bakpia filled with jackfruit seed and bakpia filled with green bean, except for the aspect of production costs.
Consumer Response Analysis to Duri Durian Cake from Durian Seed Flour Islam, Muhammad Fajrul
Gastronary Vol. 1 No. 2 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the method of making durian thorn cake with flour substituted for wheat flour to find out how the respondent's preference for durian thorn cake from durian seed flour is from the aspect of aroma, colour, texture and taste. This research method is a type of qualitative experimental research. The research location is STP AMPTA Yogyakarta. The population of this study were cookie producers and students of STP AMPTA Yogyakarta, with a sample of 15 panellists. The data collection method in this research is primary data and secondary data. And the data analysis method of this research is a hedonic test or preference test with Microsoft Excel program. The results of this study indicate that the aroma indicator has an average of 4.46 and a percentage of 89.33% with the criteria of very like, the colour indicator has an average of 4.13 and a percentage of 82.67% with the criteria of liking, the texture indicator has an average of 4.33 and the percentage 86.67% with criteria like very much and the taste indicator has a mean of 4.33 and a percentage of 83.33% with criteria like. So it can be concluded that respondents like durian thorn cake with durian seed flour in terms of aroma, colour, texture and taste.
Consumer Response Analysis to Food Quality of Fermented Cassava Ice Cream Hertanti, Lani Felicia
Gastronary Vol. 1 No. 2 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

Ice cream is a frozen product made from processed milk, cream, and a combination of various ingredients that are liked by various groups. Ice cream is proven to have some unexpected nutritional facts. The advantages of ice cream are supported by its main ingredients, namely nonfat milk and milk fat. Meanwhile, cassava tape results from cassava fermentation by yeast which contains mould, yeast, lactic acid bacteria, and amylolytic bacteria. This research is an experimental type that aims to analyze people's preference for cassava tape ice cream quality based on aspects of colour, appearance, texture, aroma, and taste, tested on 34 respondents. The analytical method used was the hedonic test with a Likert scale with 4 levels (Like, Like, Like, Dislike, Really Dislike) through questionnaires and organoleptic tests through short interviews with 3 respondents on each aspect. The results showed that through the hedonic test, the colour aspect was very liked with a value of 3.97, the appearance aspect was very liked with a value of 3.94, the texture aspect was very liked with a value of 3.88, the aroma aspect was very liked with a value of 3.47, and the taste aspect gets the very like category with a value of 3.50. Meanwhile, through the organoleptic test, the 3 respondents in each aspect liked all the aspects tested. Based on the study's results, it can be concluded that tape cassava ice cream is liked by respondents based on aspects of colour, appearance, texture, aroma, and taste.
Consumer Response Analysis to Steamed Red Bean Flour Cake Suni, Muh. Irdiansyah
Gastronary Vol. 1 No. 2 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The title of this research is "Analysis of Consumer Response to Red Bean Flour Steamed Cake". The background of this study describes the use of red bean flour as a substitute for wheat flour in making steamed sponge cake. This is because the use of wheat flour is very high in Indonesia and is a food ingredient that is still imported. This study aims to determine consumer responses to red bean flour processed into steamed sponge cake. This research method is a type of qualitative experimental research. The research location is JL. Kedawung, Nologaten Rt 05/02, Catur Tunggal, Depok, Sleman, Yogyakarta, the research time is November 2021. The data analysis method of this research is the hedonic test or preference test with the Microsoft Excel program. The results of this study indicate that the aroma indicator has an average of 3.8 and a percentage of 70% with the criteria of liking, the texture indicator has an average of 4.2 and a percentage of 84% with the criteria of very like and the taste indicator has an average of 4.33 and a percentage of 86.67. % with the criteria of really liking the colour indicator having a mean of 4.27 and a percentage of 72%. So it can be concluded that respondents like red bean flour steamed cake from the aspect of aroma, texture and taste, and red bean flour can be used as a substitute for wheat flour in making steamed sponge products

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