cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Hary Hermawan
Contact Email
haryhermawan8@gmail.com
Phone
+628973810090
Journal Mail Official
lp2m@ampta.ac.id
Editorial Address
Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Sekolah Tinggi Pariwisata Ampta Yogyakarta Jalan Laksda Adisucipto, Km.6 Yogyakarta.
Location
Kota yogyakarta,
Daerah istimewa yogyakarta
INDONESIA
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 9 Documents
 1 
Search results for , issue "Vol. 4 No. 1 (2025): Gastronary" : 9 Documents clear
Experiment on Making Dessert Boxes through a Combination of Cassava and Yoghurt Prasetyo, Hendro; Hermawan, Hary
Gastronary Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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

Abstract

This experiment aims to combine cassava and yoghurt into a dessert box, focusing on the health benefits of both ingredients. Cassava supports digestive health, provides energy, prevents diabetes, and protects muscle tissue, while yoghurt is rich in calcium, vitamin D, and protein, promoting bone, dental, and digestive health. The objective of this study is to revive the popularity of cassava, which has become less common in modern diets, by transforming it into a trendy dessert with yoghurt. The study also examines adolescent preferences regarding taste, color, texture, and aroma. The results showed that the combination of cassava and yoghurt offers a unique taste, blending the sourness of yoghurt, the savory flavor from coconut milk, and the sweetness of cassava. The texture is smooth and soft due to the high water content in the steamed cassava, which is then pounded and processed to achieve a creamy consistency, making it an appealing and nutritious dessert option.
Exploring Sustainable Culinary Tourism Practices in Nganggring Tourism Village, Yogyakarta Witara, I Made; Larasati, Sri; Karmin, Enny
Gastronary Vol. 4 No. 1 (2025): 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.v4i1.832

Abstract

Nganggring Tourism Village is one of the advanced tourism villages in Sleman Regency, with significant potential for implementing sustainable culinary tourism. This study aims to explore environmentally friendly culinary tourism practices by integrating a sustainability perspective. This research employs a qualitative approach with a case study method. The study was conducted in Nganggring Hamlet, Girikerto, Turi, Sleman, from September to November 2024. The research subjects include the Head of the Independent Livestock Farmers Group of Nganggring, the Head of the Independent Farmers Cooperative of Nganggring, the Women’s Empowerment Group (PKK) of Girikerto Hamlet, and the Nganggring Tourism Village Management. Data collection techniques involve observation, interviews, and documentation. The research findings reveal that Nganggring Tourism Village possesses natural, cultural, and artificial tourism potentials, including the processing of salak pondoh (snake fruit), jemparingan (traditional archery), and Etawa goat farming. Sustainability practices are implemented through local resource management, waste reduction, the use of local ingredients in culinary offerings, and the promotion of salak-based cuisine and Etawa goat milk products. These initiatives add value by balancing economic benefits with environmental conservation. This study is expected to serve as a reference model for other tourism villages in Indonesia seeking to adopt sustainable culinary tourism practices.
Traditional Culinary of Yogyakarta as a Pillar of Tourism Sustainability: A Study at Gadri Resto, Yogyakarta Sita, Hasna Mutia; Nugroho, Setyo Prasiyono; Septemuryanto, Syaiful Ade
Gastronary Vol. 4 No. 1 (2025): 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.v4i1.833

Abstract

This study aims to explore the role of Gadri Resto in supporting tourism sustainability through traditional culinary practices by utilizing local ingredients, as well as identifying the use of local ingredients for culinary sustainability in Yogyakarta. A qualitative approach with a case study method is used in this research, involving a population consisting of Gadri Resto managers, domestic and international tourists, local farmers, and relevant government stakeholders. The sample was selected using a purposive sampling technique, including five restaurant managers, ten tourists, three local farmers from Bantul and Sleman, and two government representatives from the Yogyakarta Tourism Office. Data were collected through in-depth interviews, participatory observations, and documentation. The analysis technique follows Cresswell’s (2014) thematic model, which includes data reduction, data presentation, and conclusion drawing. The research findings indicate that Gadri Resto integrates sustainability elements through the use of local ingredients such as young jackfruit and palm sugar from local farmers, the presentation of traditional dishes like gudeg keraton with cultural narratives, and community empowerment through job creation. The main challenges include dependency on seasonal ingredients, fluctuations in raw material prices, and low consumer awareness regarding sustainability.
The Future of Sustainable Culinary: From Local Ingredients to the Traveler's Table Ainiya, Sri Khusnul; Zahri, Shafira Syahlaa Delia Dani
Gastronary Vol. 4 No. 1 (2025): 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.v4i1.834

Abstract

This study investigates how local ingredients can underpin the development of sustainable culinary practices in Yogyakarta and their influence on tourism and the local economy. Utilizing a qualitative approach based on the Miles and Huberman framework, the research focuses on local culinary entrepreneurs, farmers, tourists, and other stakeholders in Yogyakarta. Participants were chosen through purposive sampling and included 15 restaurant owners specializing in local ingredients, 10 farmers from the regions of Bantul, Sleman, and Gunungkidul, as well as 20 domestic and international tourists. Data were gathered through in-depth interviews, participatory observations, and document analysis. The results indicate that using local ingredients in traditional dishes like gudeg and thiwul not only helps preserve cultural heritage but also boosts restaurant revenue by as much as 25% and creates new employment opportunities for farmers. Both domestic and international tourists expressed a strong preference for authentic, locally-sourced dishes due to the cultural experience they provide. Nevertheless, challenges such as inconsistent availability of local ingredients, inadequate logistics, and low consumer awareness of sustainability impede progress. The study concludes that effective collaboration among government entities, businesses, and communities is vital to addressing these challenges and enhancing Yogyakarta's status as a sustainable culinary tourism destination. Consequently, the findings offer valuable insights for developing sustainable culinary systems in other regions.
Melestarikan Kuliner Tradisional Yogyakarta: Peran STP AMPTA dalam Pariwisata Berkelanjutan Nugraheni, Septiana; Saryani; Prasetyanto, Hermawan
Gastronary Vol. 4 No. 1 (2025): 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.v4i1.836

Abstract

Penelitian ini bertujuan untuk mengeksplorasi peran Sekolah Tinggi Pariwisata (STP) AMPTA Yogyakarta dalam melestarikan kuliner tradisional Yogyakarta sebagai bagian dari pariwisata berkelanjutan. Pendekatan penelitian yang digunakan adalah kualitatif deskriptif dengan desain studi kasus, di mana data dikumpulkan melalui wawancara mendalam, observasi partisipatif, dan analisis dokumen. Teknik analisis data mengacu pada pendekatan (Creswell, 2003), yang mencakup langkah-langkah sistematis seperti pengorganisasian data, transkripsi, pengkodean data untuk identifikasi tema, interpretasi temuan berdasarkan konteks penelitian, dan validasi melalui triangulasi data. Proses ini memastikan bahwa data dianalisis secara mendalam untuk menghasilkan temuan yang valid dan relevan. Hasil penelitian menunjukkan bahwa STP AMPTA Yogyakarta memainkan peran signifikan dalam melestarikan kuliner tradisional melalui tiga aspek utama: integrasi elemen kuliner tradisional dalam kurikulum pendidikan, pelaksanaan pelatihan berbasis praktik untuk mahasiswa dan komunitas lokal, serta kolaborasi strategis dengan masyarakat lokal dalam pengembangan pariwisata kuliner. Selain itu, penelitian ini mengidentifikasi tantangan utama dalam pelestarian kuliner tradisional, termasuk pengaruh globalisasi, kurangnya kesadaran masyarakat terhadap nilai budaya lokal, dan resistensi generasi muda terhadap makanan tradisional. Hasil penelitian ini mendukung konsep bahwa pendidikan berbasis komunitas, inovasi, dan kolaborasi lintas sektor adalah kunci keberhasilan dalam pelestarian kuliner tradisional. Penelitian ini memberikan kontribusi penting dalam menghubungkan praktik pelestarian budaya lokal dengan pariwisata berkelanjutan, menjadikan STP AMPTA Yogyakarta sebagai model yang relevan untuk institusi pendidikan lainnya.
"Sego Gono" as a Culinary Tourism Attraction in Temanggung Regency, Central Java Farizqi, Muhammad Yustidar; Prasetyanto, Hermawan
Gastronary Vol. 4 No. 1 (2025): 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.v4i1.837

Abstract

Temanggung has a diverse array of local cuisine, ranging from traditional dishes to contemporary ones. One notable traditional food item is called ‘Sego Gono,’ which has been passed down through generations and holds its own unique historical significance. While it serves not only as part of Indonesia's rich culinary heritage but also as a cultural symbol for the people of Temanggung, it remains underappreciated as a culinary touristic attraction. Given this background, the purpose of our research is to delve into the history of Sego Gono, explore how it is prepared, analyze whether it could serve as a draw for culinary tourists in Temanggung, and examine the gastronomic aspects inherent within Temanggung’s traditional cuisine. Our methodology involves qualitative descriptive research methods combined with data collection techniques such as interviews with practitioners of cooking, experts in gastronomy, historians, and literature studies to understand the origins of Sego Gono as a specialty dish in Temanggung. Data analysis will involve reduction, presentation, and conclusion drawing. Our findings conclude that ‘Sego Gono’ has potential as both a tourist attractor and a developmental tool for culinary tourism in Temanggung, given its historical value and philosophical depth. It can be promoted as a destination for gastronomic tourism while providing additional knowledge for consumers or travelers enjoying their meals there. Furthermore, recognizing Sego Gono as a local specialty can enhance storytelling among visitors, thereby boosting economic values within the tourism industry in Temanggung.
Bridging Extraction Metrics and Sensory Perception: A Single-Origin Rwandan Red Bourbon Pour-Over Case Study Using TDS Profiling Afif, Fuadi; Damasdino, Fian; Fithriya, Dwi Nur Laela; Hermawan, Hary
Gastronomy and Culinary Art Vol. 4 No. 1 (2025): 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 investigates the relationship between instrumental extraction metrics and perceived sensory outcomes in a controlled pour-over brewing session using single-origin Rwandan Red Bourbon coffee. The brewing parameters were carefully standardized, with a coffee dose of 10 grams, 180.5 grams of water at 90°C, and a medium grind size of 960 μm. The total brew time was 2 minutes and 31 seconds, resulting in a Total Dissolved Solids (TDS) value of 2.07%, measured using a DiFluid R2 Extract refractometer. While this TDS value indicates a quantitatively optimal extraction near the upper limit of Specialty Coffee Association standards, the perceived flavor was reported as neutral and weak, lacking distinctive bitterness, acidity, or sweetness. This discrepancy highlights the influence of post-roast aging (125.2 days) and the absence of trained sensory calibration on flavor perception. The findings demonstrate a measurable disconnect between digital extraction metrics and subjective sensory quality, emphasizing the limitations of using TDS as a standalone quality indicator. This study underscores the importance of integrating quantitative analysis with sensory protocols, especially for non-professional brewers, and contributes to a growing body of data-driven approaches in the field of specialty coffee evaluation. It also opens a path toward reproducible brewing science accessible outside traditional laboratory or cupping environments.
Transforming Traditional Flavors: Consumer Response to Mung Bean Flour Nastar Cookies Mulyantari, Enny Mulyantari
Gastronomy and Culinary Art Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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

Abstract

Mung beans (Vigna radiata L.) are gluten-free legumes that can be processed into flour, offering a healthier and more affordable alternative to wheat flour. This study explores the use of mung bean flour as a substitute for wheat flour in the making of nastar, a traditional Indonesian pineapple-filled cookie. The aim is to evaluate consumer acceptance of mung bean flour nastar in terms of taste, aroma, color, and texture. An experimental method was employed, using a hedonic scale with four levels (Very Like, Like, Dislike, Very Dislike) and organoleptic testing involving 20 respondents. Data were collected through questionnaires and interviews. The findings indicate that mung bean flour nastar is generally well received, especially in terms of taste and color (scoring in the 'very like' category), texture (in the 'like' category), while aroma received a relatively lower preference. These results suggest that mung bean flour can be a viable alternative in traditional cookie production, contributing to flavor innovation while maintaining consumer acceptance.
Innovation of Jamu Beras Kencur into a Healthy Processed Food Product: Custard Pudding Setya Jayanti, Anggun; Hermawan, Budi; Ariani, Angela; Ade Septemuryanto, Syaiful
Gastronomy and Culinary Art Vol. 4 No. 1 (2025): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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

Abstract

This research is an experimental study entitled “Innovation of Jamu Beras Kencur into a Healthy Processed Food Product: Custard Pudding.” It is motivated by the declining interest of the younger generation in consuming jamu, which is one of Indonesia’s traditional beverages rich in health benefits. This situation led to the idea of innovating jamu into a European-style dessert, namely custard pudding. Custard pudding was chosen because it is highly favoured by the public. However, due to its milk content which can cause allergies, some people are unable to consume it. This study aims to explore the process of transforming jamu beras kencur into a custard pudding product. In addition, this research seeks to increase the interest of the younger generation in enjoying jamu in order to preserve Indonesian cultural heritage. This experiment employed purposive sampling as the data collection technique. The research instruments consisted of questionnaires and interviews distributed to 30 respondents. The data analysis techniques used were organoleptic tests and hedonic tests, followed by calculating the mean scores to determine the evaluation results based on predetermined aspects. The findings of the study, after conducting experiments and collecting data, revealed that the average organoleptic test scores for beras kencur custard pudding were 3.5 for taste, 3.3 for aroma, 3.3 for color, and 3.7 for texture. Meanwhile, the hedonic test resulted in an average score of 3.4. It can be concluded that the innovation of jamu beras kencur into a healthy food product in the form of custard pudding is acceptable to the public.

Page 1 of 1 | Total Record : 9

 1 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art Vol. 4 No. 1 (2025): Gastronary Vol. 3 No. 2 (2024): Gastronary Vol. 3 No. 1 (2024): Gastronary Vol. 2 No. 2 (2023): Gastronary Vol. 2 No. 1 (2023): Gastronary Vol. 1 No. 2 (2022): Gastronary Vol. 1 No. 1 (2022): Gastronary