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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 5 Documents
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Search results for , issue "Vol. 2 No. 1 (2023): Gastronary" : 5 Documents clear
Overview of The Promotion of Seblak SMEs Culinary Products through a Consumer Preference Approach : Case Study Seblak Seuhah Azahra, Amanda Faradina
Gastronary Vol. 2 No. 1 (2023): 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/gastronomyandculinaryart.v2i1.423

Abstract

Indonesia is rich in natural and cultural products that can be profitable business opportunities. Among the cultural products, there are regional specialties. One of them is seblak. Seblak is a traditional Sundanese food that is known to come from the city of Parahyangan with a savory and spicy taste. The word seblak comes from the Sundanese 'segak' which means to sting. The meaning of seblak is also indicated for the cikur or kencur seasoning which is used as a flavoring dish. Seblak is also given additional ingredients. Apart from being a business area, it can also preserve and maintain the diversity of Indonesian culture, especially the diversity of Indonesian cuisine. This research is a study entitled a review of the promotion of culinary products of Seblak Small and Medium Enterprises (SMEs through a consumer preference approach (case study: Seblak Seuhah) to increase sales. The purpose of this study is to provide an overview of the forms of promotion that are carried out by companies today. Consumer preferences to explain the research results obtained by the researcher. The results of this study are to provide an overview of the relationship between promotion through digital marketing and consumer decisions. The final result of this study is to display detailed information about Seblak Seuhah SMEs in Bandung and also data that can support the promotion of Seblak Seuhah SMEs in Bandung.
The Use Spinach Extract in Acehnese Noodles, Canai Bread, and Jala Bread Hassan, Rayyani; Yuliantoro, V. Nonot
Gastronary Vol. 2 No. 1 (2023): 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/gastronomyandculinaryart.v2i1.433

Abstract

The purpose of this research is to make the innovation of spinach extract in the manufacture of Acehnese noodles, canai bread, and jala bread which are typical Acehnese dishes. This research use organoleptic test with 4 indicators namely; texture, color, aroma, and taste. The results of organoleptic test for hedonic test was liked and for hedonic quality test was good quality both limited panelist assessment and consumer panelists. The society will have new knowledge about how to use spinach extract in processing Acehnese cuisine so that this research can be an inspiration for further research. This innovative product brings food from the province of Aceh where there are several cultures from Aceh which are known to use various kinds of spices that are rarely used in cooking in general and also the author tries to evoke and introduce more deeply to the public.
The Influence of Water Temperature on Brewing of Coffee Afif, Fuadi; Damasdino, Fian; Anwari, Hamdan
Gastronary Vol. 2 No. 1 (2023): 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/gastronomyandculinaryart.v2i1.444

Abstract

The goal of this study is to determine whether or not the influence of water temperature has an impact on how Gayo Arabica coffee is brewed using the Anaerobic Cherry Maceration Process. Refractive index, extraction, total dissolved solids, and Yield are variables that are seen in the steeping effect. By contrasting the three differences in water temperature, 80°C, 90°C, and 100°C, this study employs an experimental methodology. According to this study's findings, there is a significant difference between 100oC, 90oC and 80oC in terms of the Ext parameter and Total Dissolved Solids. Other factors, like refractive index and Yield at the three temperatures, do not differ all that much.
Innovation in Making of Tongseng Using Dragon Fruit Skin Raw Materials Dewangga, Ferdian Bagus; Larasati, Sri
Gastronary Vol. 2 No. 1 (2023): 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/gastronomyandculinaryart.v2i1.459

Abstract

T The research with the title "Innovation in Making Tongseng With Dragon Fruit Skin Raw Materials" the researchers conducted this experiment to determine how respondents responded to tongseng innovation products made from dragon fruit skin from indicators of taste, texture, scent, colour and appearance, as well as utilizing red dragon fruit skin waste that should be appropriately processed. This type of research is a quantitative study, where the respondents in this study are residents of Perum Puri Sendangtirto Gandu village, STP AMPTA students, employees of R&B Grill Real Steak Yogyakarta, and experts who have taken from STP AMPTA lecturers with a total of 30 people. The data analysis method to test the hypothesis uses friedman test analysis and hedonic test, Based on the Hedoni Test table, it can be concluded that the acquisition of hedonic tests carried out during the questionnaire process from all five aspects (taste, texture, aroma, warm and appearance) HO1 was rejected because of the 3 indicators (taste, aroma, appearance) dominant said Very Like and Like so that it can be interpreted that the processed Dragon Fruit Tongseng and can be used as an innovative product. While the study used the Friedman test with statistical test results, it was known that the value of Asymp.  Sig.  of 0.000 or (<0.05). So using the method of soaking whiting water deserves to be an innovative product of processed tongseng. Based on the Test Static output table, it is also known that the Chi-Square Count value is 64,799, while the Chi-Square Table value is for df; 5% ( 4;0.05) is 9.488. The value of the Chi-Square Count of 64,799 is greater than the Chi-Square Table of 9,488, so it can be concluded that Ho2 is rejected, which means "processed dragon fruit skin tongseng can be used as an innovative product".
Es Krim Suka Dia: A Feasibility Study on Ice Cream Supporting a Sugar-Free Diet Program Riani , Tiara Desta; Safarohmah, Ayu Nandia; Sari, Dera Puspita; Yudha, Dinda Aini Nur Amalina; Hermawan, Hary
Gastronary Vol. 2 No. 1 (2023): 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/gastronomyandculinaryart.v2i1.722

Abstract

‘Es Krim Suka Dia’ is an innovative ice cream product designed to support a sugar-free diet program, addressing the needs of individuals with diabetes and those on restricted diets. This product emphasises health and economic value, unlike conventional ice creams, which often use high sugar and fat content. Despite the growing popularity of various ice cream brands, there is a notable lack of health-conscious options in Java, particularly in Yogyakarta. The product targets a broad audience, including children, teenagers, and the elderly, primarily focusing on diabetes sufferers. The marketing strategy includes offering a range of flavours at affordable prices and utilizing a pre-order system through e-commerce platforms. Additionally, promotional efforts involve participating in local MSME exhibitions to increase visibility and attract potential customers. This innovation results from the "Program Kreativitas Mahasiswa (PKM)" by the Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia.

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