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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 53 Documents
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Plating Techniques of Sweet Potato Condiments in Main Course Practicum Witara, I Made; Nugroho, Setyo Prasiyono; Achmad Taufiq
Gastronomy and Culinary Art Vol. 5 No. 1 (2026): 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/gastronary.v5i1.1037

Abstract

Food plating is a key element in hospitality standards, as visual presentation influences perceived quality and professionalism. This study explores the application of plating techniques using sweet potato-based condiments (mash and wedges) as alternatives to potato in main course practicum at STP AMPTA Yogyakarta. A qualitative case study approach was employed, with data collected through observation, interviews, and documentation, and analyzed using the Miles, Huberman, and Saldaña model. The findings show that sweet potato innovation serves as an effective medium for integrating local ingredients into international presentation standards while enhancing students’ mastery of basic culinary techniques. Students demonstrated the ability to apply plating principles such as proportion, color harmony, balance, and composition. However, inconsistencies in mash texture and wedge doneness affected plating outcomes. Supporting factors include adequate facilities, instructor guidance, and repeated practice, while constraints involve time limitations, limited tools, and varying skill levels. Overall, this approach improves technical, aesthetic, and local ingredient awareness in hospitality education.
Descriptive Analysis of Fusion Food Plating Techniques on Opor Ayam as an Attraction of Traditional Culinary Yudhistira, Arnoldo Aria; Cung, Joshua; Dwi Cahyanto, Bima
Gastronomy and Culinary Art Vol. 5 No. 1 (2026): 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/gastronary.v5i1.1039

Abstract

This study aims to describe the application of fusion food plating techniques on opor ayam and to identify informants’ responses to the resulting visual appeal. The study employs a descriptive qualitative approach, with data collected through observation, semi-structured interviews, and documentation. The informants consist of five individuals selected purposively based on their relevance in the culinary field. Data analysis is conducted using the interactive model of Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The results indicate that fusion plating produces significant visual differentiation compared to conventional plating. The differences are evident in the arrangement of composition, placement of focal points, use of color contrast, and utilization of negative space, all of which create a more modern and structured presentation. All informants perceive fusion plating as more attractive, neat, and capable of conveying a premium impression. In addition, the more organized visual appearance shapes higher expectations of quality, even though the taste composition remains unchanged. However, this visual innovation must still preserve the traditional identity of opor ayam. Therefore, fusion plating techniques can be viewed as an adaptive strategy to enhance the appeal of traditional cuisine without altering its fundamental characteristics.
Entomophagy as Local Wisdom and a Strategy for Food Security: Insect Consumption Practices in Gunungkidul, Indonesia Hermawan, Hary; Fuadi Afif
Gastronomy and Culinary Art Vol. 5 No. 1 (2026): 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/gastronary.v5i1.1044

Abstract

This study examines the practice of entomophagy (insect consumption) among communities in Gunungkidul, Indonesia, as a manifestation of local wisdom and a strategy for sustainable food security. Although insects are globally recognized as an efficient and environmentally friendly future protein source, psychological barriers such as disgust and food neophobia remain significant obstacles to the adoption of entomophagy in many non-traditional societies. This research employs a Critical Literature Review approach by analyzing scholarly works from scientific databases such as ScienceDirect and Scopus, interpreted through Pierre Bourdieu’s theory of cultural capital. The findings reveal that entomophagy in Gunungkidul has been internalized as a habitus transmitted across generations (embodied cultural capital), subsequently transformed into objectified capital in the form of culinary commodities and local souvenirs, and further legitimized as institutionalized capital through recognition within the regional tourism sector. From a nutritional perspective, local insect species such as the grasshopper (Valanga nigricornis) contain crude protein levels of up to 27.86 g per 100 g, contributing significantly to addressing local nutritional gaps. In conclusion, entomophagy in Gunungkidul is not merely a subsistence practice but represents a form of cultural distinction that reinforces food security while offering potential for gastronomic tourism development. This study recommends the need for regulatory support and innovation in invisible insect-based food products to enhance broader market acceptance in the future.

Page 6 of 6 | Total Record : 53

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