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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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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

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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

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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.
Product Innovation of Purple Sweet Potato Flour-Based Cookie Ingredients to Improve Product Quality Kartika Dewi; Hanifah Salma, Farah; Abdul Ghani, Yosef
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

Product innovation refers to the creation of products that have never existed before, with the aim of meeting customer needs and desires. The quality of a product is the level of compatibility between desires and needs and the specifications of the goods produced. Meanwhile, cookies are a type of food processed using flour as the main ingredient. To date, there have been many innovations in the addition of ingredients to cookies themselves. Alternative ingredients can be used as a substitute for wheat flour from local sources. The author chose purple sweet potatoes because they are known to have a short shelf life and spoil easily when left at room temperature. Therefore, the author decided to use purple sweet potatoes to make flour to extend their shelf life, given their high carbohydrate content and ease of processing. This study aims to explore and analyze innovations in the production process of purple sweet potato-based cookies to improve product quality. The object of this study is purple sweet potato flour as a substitute for wheat flour in cookie products. This study applies a descriptive method, with data collection techniques that include observation, interviews, and literature review. The research sample consisted of 20 respondents selected through sampling, which included a consumer panel and a children's panel to evaluate purple sweet potato-based cakes through sensory testing. Consumer responses were evaluated based on the taste, texture, and aroma of purple sweet potato-based cakes. The results of this study indicate that product innovation has an impact on product quality.
Interdepartmental Collaboration between Food and Beverage Product and Service in Breakfast Operations at Platinum Adisucipto Hotel Yogyakarta Kurniawati, Neni
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

The working relationship between the Food and Beverage Product (kitchen) and the Food and Beverage Service(restaurant) is a crucial form of collaboration in hotel operations, particularly during breakfast service. This study aims to analyse the forms of interdepartmental collaboration, identify supporting and inhibiting factors, and examine the role of each staff member in ensuring the smooth operation of breakfast at Platinum Adisucipto Hotel Yogyakarta. A descriptive qualitative method was employed through in-depth interviews with the Food and Beverage Manager, Executive Chef, Cook, and Waiter/Waitress, complemented by direct observation during breakfast operations. The findings reveal that the success of breakfast service is strongly influenced by effective coordination between Food and Beverage Product and Food and Beverage Service. The inhibiting factors identified include miscommunication and human error, while the supporting factors consist of effective communication and teamwork. Each staff member plays a significant role: the Food and Beverage Manager acts as a strategic coordinator and communication facilitator, the Executive Chef functions as a field supervisor and technical decision-maker, the Cook serves as both a production executor and team solidarity builder, while Waiters/Waitresses are the frontline staff bridging the interaction between guests and the kitchen. The study concludes that a harmonious and synergistic working relationship between Food and Beverage Product and Food and Beverage Service is the key to successful breakfast operations. Strengthening communication systems, work discipline, and teamwork culture is therefore essential to minimise operational barriers and enhance the quality of hotel service delivery.
An Analysis of Consumer Preference for Madeleines Made with Wheat Flour and Sorghum Flour Ningsih Setianingrum, Dewi; Gumelar, Kiki
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

This study aims to analyse consumer preference levels for madeleines prepared using two different types of flour, namely wheat flour and sorghum flour. The method employed in this research involved a hedonic test and a paired sample t-test. A total of 30 respondents were involved in evaluating both types of madeleines based on aspects such as taste, aroma, colour, texture, and appearance. The hedonic test was conducted to measure the respondents’ level of preference toward each madeleine sample. The respondents’ assessments were statistically analysed using the paired sample t-test to determine whether there was a significant difference in preference levels between wheat flour madeleines and sorghum flour madeleines. The analysis applied in this study was quantitative. The variables measured included taste, aroma, colour, texture, and appearance. The results of the study indicated that the average preference score for sorghum flour madeleines was higher than that for wheat flour madeleines. Based on these findings, it can be concluded that consumers preferred madeleines containing sorghum flour over those made with wheat flour.
Analysis of Preference Level and Quality of Gembili Flour (Colocasia Esculenta L) as a Substitution for Wheat Flour in The Production of Crispy Brownies Yulianto, Gunawan; Istiraharsi, Yedna
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

Brownies are one of the most popular bakery products, typically made from wheat flour, sugar, and fat, which often results in products high in calories and low in fibre. Along with the growing demand for healthy and functional foods, research on flour substitution in bakery products has expanded, including the use of local food sources. Dioscorea esculenta L. (gembili) is a local tuber rich in dietary fibre and inulin, with potential as an alternative flour to reduce dependence on imported wheat and support food diversification. This study aims to analyse consumer acceptance and sensory quality of crispy brownies formulated with gembili flour as a partial substitute for wheat flour. An experimental method was employed by producing crispy brownies in three stages of formulation: the first with gembili flour only, the second with added margarine, sugar, and baking powder, and the third with additional cocoa powder. Ten student panellists and three food experts evaluated the products through organoleptic and hedonic tests, focusing on attributes of aroma, taste, texture, and colour. The results show that the initial formulation produced a bitter taste and a less crispy texture. Improvements in the second and third formulations successfully enhanced crispiness, flavour balance, and colour intensity. Hedonic tests indicated that 80% of respondents “strongly liked” and 20% “liked” the crispy brownies with gembili flour, with no negative responses. These findings suggest that gembili flour can be used as a viable substitute for wheat flour in crispy brownies, maintaining sensory acceptance while providing additional nutritional value. This study highlights the scientific contribution of introducing gembili flour in modern bakery innovation and its practical potential to support local farmers, food diversification, and healthy eating trends.
Visual Storytelling in Food Photography: An Aesthetic and Narrative Analysis of Pour-Over Coffee Images Afif, Fuadi; Hermawan, Hary; Anwari, Hamdan; Damasdino, Fian; Fithriya, Dwi Nur Laela
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

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Abstract

Food photography has developed into a medium that transcends documentation, functioning as a form of aesthetic expression and cultural storytelling. This study analyzes a series of eight photographs depicting the pour-over brewing process of single-origin Kenya Gichathaini coffee. Using a qualitative visual analysis approach, the study integrates technical aspects of photography—composition, lighting, color, and depth of field—with narrative frameworks that shape viewers’ sensory experiences. The photographs were taken with a Fujifilm X-M1 camera and a TTArtisan 23mm f/1.4 lens, using continuous LED lighting with a softbox positioned at 8 o’clock. Each image was examined through established compositional rules such as the rule of thirds, golden ratio, and leading lines, alongside principles of soft directional lighting and negative space. Findings reveal that visual coherence, strategic use of composition, and controlled lighting work together to create a compelling narrative arc: from product identity, materiality of coffee beans, human interaction, brewing accuracy, process dynamics, transformation through blooming, contextual setup, and the final cup. This study highlights how food photography serves as both an aesthetic practice and a cultural text, contributing to the broader discourse of visual gastronomy. The implications extend to photographers, academics, and gastronomy practitioners seeking to craft food images that are not only visually appealing but also narratively meaningful.
Book Review Nicole S. Young, Food Photography: From Snapshots to Great Shots (Second Edition) Afif, Fuadi; Hermawan, Hary
Gastronomy and Culinary Art Vol. 4 No. 2 (2025): Gastronary: Gastronomy and Culinary Art
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronary.v4i2.939

Abstract

This book review discusses Food Photography: From Snapshots to Great Shots (Second Edition) authored by Nicole S. Young and published by Peachpit Press in 2016. The book provides a comprehensive guide to the technical and creative aspects of food photography, ranging from fundamental photographic principles, lighting, and food styling to composition, digital editing, and strategies for online presence. The review highlights the book’s practical strengths, such as its accessible explanations, systematic structure, and visual examples that effectively demonstrate key techniques. The author’s integration of technical guidance with digital marketing strategies makes the book highly relevant to the current creative economy and the growing role of food photography in social media and gastronomy-related industries. However, the book’s limitations lie in its strong focus on specific photographic equipment and the lack of cultural or critical perspectives on food representation. Despite these limitations, the book is considered a valuable reference for students, novice photographers, culinary practitioners, and academics seeking to enhance their understanding of food photography and its role in the digital era.

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