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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 6 Documents
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Search results for , issue "Vol. 3 No. 2 (2024): Gastronary" : 6 Documents clear
From Tropical Fruit to Wine Glass: Innovation in Mangosteen Peel Wine Processing Iswari, Febri Nandia Sri; Prasetyanto, Hermawan; Susilowati, Heni; Hermawan, Hary
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.732

Abstract

This study explores the innovation in processing mangosteen peel for wine production. Aiming to transform mangosteen peel waste into an alcoholic beverage commonly served in hotels and restaurants, the research employs fermentation to produce wine with an alcohol content of 10-15%. Data was collected through interviews and questionnaires, using purposive sampling and quantitative experimental methods. The results indicate that the mangosteen peel wine received positive feedback from panellists, suggesting a favourable reception across the taste, aroma, and colour aspects. These findings highlight the potential of mangosteen peel wine as an innovative product in the alcoholic beverage industry.
Trends in Manual Brew Coffee Consumption in Indonesia: Preferences, Perceptions, and Consumer Health Afif, Fuadi; Dwi Nur Laela Fithriya
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.733

Abstract

This paper aims to examine the trends in manual brew coffee consumption in Indonesia, focusing on consumer preferences, sensory perceptions, and health impacts. Manual brew methods such as V60, tubruk, and cold brew have become popular choices among urban and millennial consumers, as each offers a unique taste and aroma experience. The study employs a literature review and secondary data analysis to explore the factors influencing consumer preferences, including the sensory characteristics and health benefits of manual brew coffee. The findings reveal that brewing methods like V60 produce a more complex flavour profile, while cold brew offers a smoother taste with lower acidity. Additionally, consumer preferences for manual brew coffee are influenced by awareness of the potential health benefits of coffee consumption. These findings are expected to provide new insights for coffee industry players in developing products and marketing strategies that align with consumption trends in Indonesia.
Generation Z and Coffee Tourism Trends: Preferences, Experiences, and Potential in Yogyakarta Bulqis Purnama Dewi; Hermawan, Hary; Afif, Fuadi
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.739

Abstract

This study aims to identify the preferences of Generation Z in choosing thematic coffee tourism in the Special Region of Yogyakarta, based on the concepts of Something to See, Something to Do, and Something to Buy. Using a mixed-method approach, this research involved 100 Generation Z respondents selected through purposive sampling. The collected data reveals that Generation Z favours coffee tourism experiences that are both educational and interactive, with coffee plantation landscapes, coffee harvesting and processing, and direct interactions with farmers and baristas as the main attractions. The findings also indicate that coffee tourism is not yet widely popular but has great potential if well-promoted. Respondents show a preference for coffee tourism packages priced between IDR 50,000 and IDR 100,000, with a tour duration of 1-3 hours. In conclusion, coffee-themed tourism designed with Generation Z preferences in mind can effectively introduce local coffee and support the development of Indonesia's tourism economy.
Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis Nugroho, Setyo Prasiyono
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.743

Abstract

This study aims to evaluate the effect of beet flour concentration on the sensory quality of steamed sponge cake, including texture, moisture retention, taste, aroma, visual appearance, and consumer satisfaction levels. Based on interviews and Focus Group Discussions (FGD), it was found that using beet flour at concentrations of 10% and 20% resulted in steamed cakes with a soft texture and fine pores similar to standard steamed sponge cakes, while maintaining good moisture retention. At higher concentrations (30% and above), the cake texture became denser, slightly dry, and crumbly, and the beet flavor began to dominate, producing a strong earthy aftertaste that was not preferred by all consumers. The visual appearance also varied, with cakes containing 10-20% beet flour exhibiting an attractive and consistent pink to red color, while at concentrations of 30% or more, the color became too dark and uneven. Panelists with traditional preferences favored beet flour concentrations below 20% as they aligned more with the classic taste and texture of steamed sponge cake. In contrast, panelists seeking innovation and health benefits were more open to 20-30% concentrations, although they acknowledged the need to balance the dominant beet flavor. The highest satisfaction level was found in steamed cakes with 20% beet flour, as it provided an ideal balance between flavor innovation and maintained sensory quality. This study concludes that the use of beet flour up to 20% is widely acceptable and adds value to steamed sponge cakes in terms of taste, nutrition, and aesthetics.
Review Buku Wine Oleh Meg Bernhard Afif, Fuadi; Hermawan, Hary
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.744

Abstract

Wine adalah bagian dari seri Object Lessons, yang terkenal karena mengeksplorasi benda-benda sehari-hari dengan pendekatan intelektual dan historis yang mendalam. Dalam buku ini, Meg Bernhard mengeksplorasi anggur sebagai objek fisik dan simbol budaya, mengaitkan pembuatan, konsumsi, dan sejarah anggur dengan pengalaman pribadi dan fenomena sosial. Struktur buku ini dibagi berdasarkan musim—musim dingin, semi, panas, dan gugur—dengan setiap musim menyoroti berbagai aspek anggur, dari proses pembuatannya hingga cerita-cerita yang menyertainya. Buku ini menggabungkan berbagai pendekatan: memoar, jurnalisme, dan kajian ilmiah. Bernhard menelusuri pengalaman pribadinya tinggal di Spanyol, bekerja di kebun anggur, dan belajar tentang proses yang rumit di balik produksi anggur, sambil juga mengeksplorasi kekuatan sosial yang ada dalam industri pembuatan anggur. Salah satu tema penting yang diangkat adalah ketidaksetaraan dalam industri anggur, di mana Bernhard menghubungkan kekuatan ekonomi, sejarah penjajahan, dan dominasi budaya Barat dalam industri tersebut.
Kaasstengels: Modified Cookies Made from Durian Seed Flour Zuhro, Helsa Hotima Ratu
Gastronary Vol. 3 No. 2 (2024): 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.v3i2.747

Abstract

The objective of this study is to determine the processing method of kaasstengels and to analyze the preference level of panelists for kaasstengels made with durian seed flour. The population used in this study consists of the members of the Culinary UKM at STP AMPTA Yogyakarta in 2023, totaling 20 people. The sampling method used in this study is the saturated sampling method, which means that the sample in this study is the entire 2023 membership of the Culinary UKM, totaling 20 people. The analytical techniques used in this study include a hedonic test and an organoleptic test approach, while the analysis was performed using the one-sample t-test. The results of the study indicate that the responses from the three experts agreed that, from various aspects, the best results for making kaasstengels with durian seed flour are obtained with a 50:50 ratio between durian seed flour and wheat flour. Through data analysis using the One Sample T-Test method, it was found that the aspects of aroma, taste, and appearance had t-values smaller than the t-table values, −4.8951 < 1.729, -7.6661 < 1.729, 0.8600 < 1.729, which means that these three aspects were not liked by the panelists. On the other hand, through data analysis using the One Sample T-Test method, it was found that the texture aspect had a t-value greater than the t-table value, 7.1554 > 1.729, indicating that the texture aspect was liked by the panelists.

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