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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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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.
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.

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