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 48 Documents
 1   2   3   4   5 
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".
Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour Inggriyanita, Linda Putri; Mulyantari, Enny Mulyantari; Prasetyanto, Hermawan
Gastronary Vol. 2 No. 2 (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.v2i2.509

Abstract

kastengel is a dry cake made from wheat flour. Wheat flour contains a protein called gluten. However, there are some people who cannot consume gluten, so a substitution of wheat flour is needed. Tempe is a food made from soybeans which does not contain gluten, so tempeh can be processed into flour to replace wheat flour. The use of tempe flour as a substitute for wheat flour will certainly be healthier, because it is free of gluten. In addition, tempeh is affordable and can add variety to the processing of tempeh. This study with 30 respondents aimed to find out whether tempe flour could be used as a raw material in processed kastengel cakes and to determine the preference level of tempe flour kastengel based on aspects of taste, aroma, color and texture. The analytical method used is the hedonic test with 4 levels of assessment (Very Like, Like, Dislike, Strongly Dislike) and also uses a sensory test. Data analysis was carried out through questionnaires and interviews with respondents. From the results of the hedonic test and sensory test, the taste aspect gets the Very Like category with an average value of 3.8; the color aspect and the texture aspect get the Very Like category with an average value of 3.7; and the aroma aspect gets the Like category with an average value of 3.47. Based on the results of the study, it can be concluded that tempeh castor flour can be used as the basic ingredient for making kastengel and is preferred by respondents based on aspects of taste, aroma, color and texture.
Analisis Kualitas Abon Berbahan Dasar Carica Yatno, Hendi Wiji; Nugroho, Setyo Prasiyono; Istiraharsi, Yedna; Karmin, Enny
Gastronary Vol. 2 No. 2 (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.v2i2.514

Abstract

Abon is a type of processed food that has a long storage time. Abon meat is usually processed from shredded animal meat which is then seasoned with spices and fried and then drained until it is completely dry. Abon can be created by changing the raw materials into other raw materials with similar textures. Other raw materials can be in the form of vegetables or fruits depending on needs. Abon made from carica fruit is a new innovation to increase the nutritional quality of shredded and the selling value of carica fruit, which is often found in the Wonosobo area. This research is an experimental type that aims to find out how the quality of carica-based shredded meat is seen from the aspect of aroma, taste, color, texture and appearance which was tested on 2 experts and 30 panelists chosen by researchers with various considerations. The analytical method used by the researcher is descriptive statistics which is done by tabulating the results of the questionnaire in the form of a single table. The table in question can provide a general description of the panelists' responses to the quality of shredded carica based on the tendency of the rating results, then interpretation is carried out to understand the meaning behind this tendency. Based on the results of the research and the results of panelist interviews on the quality of abon carica on the aspects of aroma, taste, color, and texture, the average value of 5 or which means "strongly agree". This is also in line with the results of interviews with all selected experts who stated that they liked and agreed with all aspects. It can be concluded that shredded carica has good quality based on aspects of aroma, taste, color, texture, and appearance.
Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle Rahmawati, Tessa Yulia Hilda; Hermawan, Budi; Witara, I Made; Yuliyanto, Gunawan; Nugroho, Setyo Prasiyono
Gastronary Vol. 2 No. 2 (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.v2i2.515

Abstract

Red bean flour is a type of legume that has many benefits for the body, it's just that its use is not optimal. In this experiment, the researchers innovated noodles by changing the main ingredient with red bean flour. This study aims to find out, 1) How to properly process red bean flour in processed red bean noodles. 2) Can red bean flour be used as a substitute for wheat flour in making noodles. 3) How is the consumer response to aspects of taste, color, texture and aroma of red bean flour noodles. Data collection methods used by researchers are questionnaires, literature studies, and interviews. The test method in this study uses organoleptic testing and the data obtained will have problems in the frequency distribution of the data. The results showed that the cooking methods and procedures for red bean flour noodles and wheat flour noodles had differences. This difference is based on processing methods and processing procedures. The first experiment required an additional ingredient as an adhesive, the second experiment had good results but required an adhesive other than wheat flour, the third experiment required an unsuitable adhesive material, the fourth experiment required the addition of the composition of the ingredients, changes in cooking methods and procedures. The fifth experiment of noodles produced was good and fulfilled standard noodles in general. Based on the results of organoleptic testing of noodles in this study, the taste assessment of wheat flour noodles has a rating of 3.1. while the taste assessment of red bean flour noodles was 3. The assessment of the color aspect of wheat flour noodles had a rating of 2.9. while the color assessment of red bean flour noodles was 2.6. Assessment of the texture aspect of wheat flour noodles has a rating of 2.9. while the texture assessment of red bean flour noodles was 2.8. Assessment of the aroma aspect of wheat flour noodles has a rating of 2.9. while the aroma rating of red bean flour noodles is 3. From the assessment above, in terms of quality, the aspects of taste, color, aroma, texture of red flour noodles are the same as wheat flour noodles.
Analisis Tingkat Kesukaan Konsumen Terhadap Limbah Cair Keju Menjadi Nata de Whey dengan Nata de Coco di Kecamatan Bayat, Kabupaten Klaten Sugesti, Sahlit Sugesti; Mahajana, Mas Bhumi Dewanta Phra Chandra; Nugroho, Benedictus Anggito Wicaksono
Gastronary Vol. 2 No. 2 (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.v2i2.523

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui perbedaan Nata de Whey dan Nata de Coco dari segi warna, rasa, tekstur, dan warna dengan menggunakan limbah cair whey dari industri keju. Metode pengumpulan data menggunakan uji hedonik yang diambil dari responden yang meliputi penilaian aroma, rasa, tekstur, dan warna. Hasil analisis uji Independent Sample T-test dapat dijelaskan sebagai berikut: 1) Untuk aspek warna, rasa, dan tekstur diperoleh nilai t hitung masing-masing sebesar 0,303, 0, dan 1,9, sedangkan nilai t tabel adalah 2.145. Oleh karena itu, dapat disimpulkan bahwa tidak terdapat perbedaan yang signifikan antara produk Nata de Whey dan Nata de Coco pada aspek rasa dan tekstur. 2) Untuk aspek warna, nilai t-value hitung sebesar 3,5, sedangkan nilai t tabel sebesar 2,145. Dapat disimpulkan bahwa terdapat perbedaan yang signifikan antara produk Nata de Whey dan Nata de Coco dari segi warna.
A Making Muffins Using Breakun As A Substitute For Wheat Flour Agustin, Adela Dwi; Mulyantari, Enny; Prasetyanto, Hermawan
Gastronary Vol. 3 No. 1 (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.v3i1.575

Abstract

Breadfruit (Artocarpus Communis) is a local plant that can be found in various regions of Indonesia and contains many nutrients, but its utilization is still not optimal. One innovation that can be done is by making breadfruit into breadfruit flour, then the breadfruit flour can be used as an ingredient in making snacks in the form of muffins. This is a food diversification program from breadfruit. The method used is quantitative with an experimental type of research. Data collection instruments used organoleptic tests and hedonic tests based on questionnaires with 32 trained respondents to provide consumer responses to muffin products made from breadfruit flour. Next, the data was analyzed quantitatively descriptively. The research results showed the quality of breadfruit flour muffins in terms of color with an average score of 3.38 in the agree category (golden brown). Aspect of aroma with an average score of 3.40 in the agree category (fragrant aroma typical of breadfruit). Taste aspect with an average score of 3.43 in the agree category (sweet, typical of breadfruit). Texture aspect with an average score of 3.31 in the agree (soft) category.
The Use of Mangosteen in Mousse No-Bake Cheesecake Angie, Fionnie; Angie, Cernnie; Pakasi, Deandra; Situmorang, Jimmy
Gastronary Vol. 3 No. 1 (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.v3i1.615

Abstract

Mangosteen is a fruit that grows in tropical regions, commonly found in Indonesia. It has a unique sweet and tangy taste and holds numerous health benefits, making it a fruit often used for medical purposes. Mangosteen is rarely featured in dessert dishes, prompting this research with the aim of discovering a good combination of mangosteen in desserts and to introduce the mangosteen desserts to the generation Z. This research focuses on desserts originating from the European continent, specifically mousse and no-bake cheesecake. This research was conducted with organoleptic tests using hedonic test and hedonic quality test. The results and validity of the research are determined through class intervals and mean tests. It is hoped that this research can add insight into the discovery of the new flavors of European desserts, allowing people to enjoy desserts with new flavors. The results of the research are that mangosteen can be enjoyed in desserts which the sweet and tangy taste of the mangosteen makes a good combination in soft texture of mousse and the creaminess in no-bake cheesecake desserts.

Page 2 of 5 | Total Record : 48

 1   2   3   4   5 

Filter by Year

2022 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