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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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Pelatihan Nasi Tutug Oncom dengan Konsep Tumpeng sebagai Ide Bisnis UMKM kepada SML UMKM Centre Yuliantoro, Vincentius Nonot; Evalina, Shelvy; Hapsara, Vriandi; Michelle Setiadi Hartono; Yasinta Kusnin
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.v3i1.622

Abstract

Community Service (CS) focuses on SML UMKM Centre in BSD, South Tangerang, with the theme "Training on Tutug Oncom Rice with the Tumpeng Concept as an UMKM Business Idea." The main objective of this initiative is to provide innovative insights into cooking Tutug Oncom Rice with the Tumpeng concept. This concept supports the development of culinary and business skills, especially in utilizing Oncom as a local Indonesian product. The solution involves conducting training on cooking Tutug Oncom Rice using the Tumpeng concept, along with discussions on business ideas. With the knowledge and skills acquired, it is expected that participants can develop their culinary businesses, enhance the competitiveness of UMKM and create high-quality local products.
Buku Resep 20 Hidangan Olahan Kacang Tanah Khas Indonesia Widarson, Nella Nevila; Indra, Febryola; Patricia, Sharen; Wijaya, Halim Adi
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.v3i1.626

Abstract

This article discuss about a recipe book containing 20 recipes using beans of Indonesia "Variation of Signature Indonesian Peanut Preparation" that introducing types of dishes that use beans in Indonesian culinary, helping readers to broaden horizon about types of beans products and dishes, also helping readers to cook various dishes containing beans that are simple, practical, and easy to make daily to fulfill daily nutritional intake. This research is using qualitative approach with secondary data obtained from literature review, internet website, and hedonic test with experts that relate to Indonesian bean dishes. The 20 recipes of Indonesian bean dishes then are selected to be tested on expert panelist, which is a chef or a cook that is skilled an experienced in food production or cuisine, especially Indonesian. The test is conducted using hedonic and questionnaire analysis. The research result shows that this recipe book contains interesting and easy to understand recipes, also obtaining above five in average in questionnaire analysis and hedonic test. This recipe book is acknowledged to have potential in empowering Indonesian bean dishes. The writer however, still realizes the downside of the recipe book and write several suggestions, such as providing complete information on the description of dishes, using simple language that is easy to understand, also include more photos and illustration, and recipe making steps.
The Influence of Noodle Made from a Mixture of Moringa Leaf Powder and Wheat Flour on Consumer Preference Levels Larasati, Sri
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.v2i2.642

Abstract

We find many kelor leaves in rural areas that have many benefits when collected and this is much unknown to the community, therefore to better introduce kelor Leaves, researchers try to make kelor Leaves become one of the mixed ingredients in making noodles by making powder after drying kelor leaves first and then grinding it by blending. The use of kelor leaf powder as the main mixture of noodles is carried out as an effort to create healthy noodle variants. So, the study entitled The Effect of Noodles Made from a Mixture of kelor Leaf Powder and Wheat Flour on the Level of Consumer Preferences. The purpose of this research is to determine the effect of kelor leaf powder related to its use in the main mixture of noodle dough on the level of consumer preference judging from taste, aroma, texture, color. This research is an experimental research using hedonic test as a method for panelists to give their assessment with. Data collection techniques through questionnaires. The data analysis method used by researchers in this study is the ftriedman test. From the results of the hypothesis test proposed for aspects of Taste, Aromo and Color using the ftriedman test rejected which means that there is a significant influence on the use of a mixture of kelor leaf powder and wheat as a basic ingredient, only the Texture aspect is accepted which means that the Texture aspect is the same as noodles in general Overall, the results of the hypothesis test proposed proved that there was an influence on the use of a mixture of kelor leaf powder in the basic ingredients of nemun noodles, so that noodles that use a mixture of kelor leaf powder are preferred by consumers
Karakteristik Konsumen Pada Pusat Jajanan di Yogyakarta Ayuningtyas, Cita Eri
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.v3i1.648

Abstract

The culinary industry is growing rapidly. The marketing strategy carried out by the owners to attract buyers' interest is not only limited to products, but also the place for example in busy centers such as Pasar Tiban /night market. Pasar Tiban/night market serves a variety of culinary delights such as traditional culinary snacks to international snacks and called to street food. Some of Pasar Tiban /night markets in Yogyakarta include Alun-alun Kidul, Sultan Agung Stadium, or Sunday morning (Sunmor) UGM. Consumers come not only from local communities but also outside the city. The large number of consumers get the information about culinary delights from social media or environmental influences. The various culinary delights sold at Alkid and Sunmor are quite varied, from traditional to foreign culinary delights. It makes culinary enthusiasts Pasar Tiban in Yogyakarta having various characteristics. This research aims to analyze the characteristics of culinary consumers in culinary center in Yogyakarta. This research design is quantitative research with a survey. The subjects recruited by accidental sampling. The results show that the majority of culinary center consumers are female consumers (89.1%), 21-30 years old (56.3%), almost of the respondent are students (82.7%), their education is in the diploma/bachelor (75 .5%), and the distance between residence and location is more than 3 km (63.6%). So, it can be concluded that culinary consumers in the busy center of Yogyakarta are dominated by female consumers and others characteristic.
Pengaruh Mie Berbahan Dasar Campuran Serbuk Daun Kelor dan Tepung Terigu terhadap Tingkat Kesukaan Konsumen Larasati, Sri
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.v3i1.689

Abstract

Daun Kelor banyak kita jumpai di pedesaan yang mempunyai banyak manfaat bila dikumsunsi dan ini banyak yang tidak diketahui oleh masyarakat, karena itu untuk lebih memperkenalkan Daun Kelor maka peneliti mencoba menjadikan Daun Kelor menjadi salah satu bahan campuran dalam membuat Mie dengan cara menjadikan serbuk setelah mengeringkan Daun Kelor terlebih dahulu dan kemudian menghaluskannya dengan cara mem-blender.  Pemanfaatan serbuk daun kelor menjadi bahan campuran utama mie dilakukan sebagai upaya menciptakan varian mie yang sehat. Maka, penelitian berjudul judul Pengaruh Mie Berbahan Dasar Campuran Serbuk Daun Kelor dan Tepung Terigu Terhadap Tingkat Kesukaan Konsumen. Tujuan dari diadakannya penelitian ini adalah untuk  mengetahui pengaruh serbuk Daun Kelor terkait pemanfaatannya pada campuran utama adonan mie terhadap  tingkat kesukaan konsumen dinilai dari Rasa, Aroma, Tekstur, Warna. Penelitian ini adalah merupakan penelitian      eksperimen dengan menggunakan uji hedonik sebagai metode untuk panelis memberikan penilaiannya dengan. Teknik pengumpulan data melalui kuesioner. Metode analisis data yang digunakan peneliti pada penelitian ini  adalah uji ftriedman. Dari hasil Uji hipotesis yang diajukan untuk aspek Rasa, Aromo dan Warna dengan menggunakan uji ftriedman ditolak yang artinya terdapat pengaruh yang signifikan penggunaan campuran serbuk daun kelor dan terigu sebagai bahan dasar, hanya aspek Tekstur yang hipotesis nya di terima yang artinya segi Tekstur sama dengan mie pada umumnya. Secara keseluruhan hasil uji hipotesis yang diajukan terbukti ada pengaruh penggunaan campuran serbuk daun kelor dalam bahan dasar mie nemun demikian tetap Mie yang menggunakan campuran serbuk daun kelor di sukai oleh konsumen.
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.
Beet Flour-Based Pancake Experiment Destiana, Isna; Cornellia, Ayu Hellena; Santoso, Budi
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.v3i1.723

Abstract

This study is an experimental research. The research method used in this study is qualitative. The research was conducted within the campus environment of STP AMPTA Yogyakarta. Four experts specializing in pastry were selected as the sources of information. The data collection method used in this research involves primary data obtained through observation and interviews. The testing method in this research includes organoleptic testing, and the data collected were analyzed using descriptive analysis. The results show that the fourth experiment conducted by the researcher yielded the most desirable outcome. Based on the organoleptic test results, beet flour pancakes showed a slight difference compared to wheat flour pancakes in terms of colour, with beet flour pancakes having a dark brown colour, while wheat flour pancakes had a light brown colour. In terms of taste, beet flour pancakes differed from wheat flour pancakes. The aroma of beet flour pancakes was fragrant but still had a beet scent. The texture of beet flour pancakes was not as smooth as that of wheat flour pancakes, as beet flour has a coarser texture. Overall, based on the colour, aroma, taste, and texture, beet flour can be considered as a potential base ingredient for making pancakes.
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.

Page 3 of 5 | Total Record : 48

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