cover
Contact Name
I Putu Bali Pradika
Contact Email
p3m@ppb.ac.id
Phone
-
Journal Mail Official
p3m@ppb.ac.id
Editorial Address
Jl. Dharmawangsa, Benoa, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
Location
Kab. badung,
Bali
INDONESIA
Jurnal Gastronomi Indonesia
ISSN : 23028475     EISSN : 25811045     DOI : https://doi.org/10.52352/jgi
Core Subject : Social,
Journal of Indonesian Gastronomy (Jurnal Gastronomi Indonesia/JGI) is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. The journal focuses on articles that explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, , culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy in Indonesia.
Articles 97 Documents
NUGELLA : NUGGET RUMPUT LAUT-AYAM YANG BERGIZI DAN KAYA SERAT Ayu Melinda Savitri; I Kadek Ariyasa; Dhimas Ridwan Thoyibi; Ayu Anggarawati; N. L. Ari Yusasasrini; Trisna Darmayanti
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.56

Abstract

Rumput laut merupakan salah satu sumber daya hayati yang kaya akan nutrisi, dan terdapat dalam jumlah yang cukup melimpah di perairan Pulau Bali. Selama ini pemanfaatan rumput laut untuk keperluan pangan di Bali masih belum optimal. Rumput laut diketahui memiliki kandungan protein dan serat yang tinggi, serta berbagai manfaat kesehatan sehingga berpotensi untuk dikembangkan menjadi produk pangan fungsional. Salah satu produk pangan yang dapat dibuat dari rumput laut adalah nugget. Nugget rumput laut memiliki kelebihan dibandingkan produk nugget pada umumnya yang terbuat dari daging atau ikan karena memiliki kandungan serat. Penelitian ini bertujuan untuk mengetahui formulasi terbaik dalam pembuatan nugget rumput laut-ayam, kandungan proksimat serta desain kemasan yang sesuai sebagai tahapan awal pengembangan produk pangan rumput laut. Hasil penelitian menunjukkan perbandingan yang terbaik antara rumput laut dengan daging ayam adalah 50% : 50%.
DETEKSI ESCHERICHIA COLI PADA KULINER IKAN BAKAR DI PANTAI KEDONGANAN: STUDI AWAL TENTANG KEAMANAN PANGAN KULINER TRADISIONAL BALI Trisna Darmayanti; N. L. Ari Yusasrini
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.57

Abstract

Penelitian ini bertujuan untuk mengetahui keberadaan bakteri Escherichia coli pada kuliner ikan bakar di Pantai Kedonganan, Badung, Bali. Sampel yang diuji terdiri dari sampel padatan (ikan bakar), sampel cair (air pencuci ikan) dan sampel air bersih. Uji dilakukan dengan menggunakan Analisis Kualitatif Standar yang terdiri dari: (1) Uji penduga: penentuan nilai MPN (Most ProbableNumber) atau APM (Angka yang Paling Mungkin) bakteri koliform, (2) Uji konfirmasi dan (3) Uji lengkap. Hasil penelitian menunjukkan bahwa nilai MPN atau APM kontaminasi E. coli pada sampel adalah kurang dari 3 MPN/g. Ditinjau dari SNI 7388-2009 tentang Batas Maksimum Cemaran Mikroba dalam Pangan untuk kategori pangan ikan dan produk perikanan termasuk moluska, krustase, dan ekinodermata, keberadaan bakteri E. coli pada kuliner ikan bakar tidak melampaui batas maksimum yang disyaratkan.
PEMANFAATAN BUAH LONTAR (BORASSUS FLABELLIFER ) SEBAGAI BAHAN DASAR DALAM PEMBUATAN SELAI I Made Purwa Dana Atmaja
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.58

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan buah lontar sebagai bahan dasar selai sekaligus menguji kualitas selai dengan bahan dasar buah lontar dengan menggunakan metode eksperimen. Buah lontar diolah menjadi selai dengan resep standar dan hasilnya diuji oleh 20 orang panelis terlatih yang merupakan dosen dan mahasiswa jurusan Tata Boga secara organoleptik. Hasil selai berbahan dasar buah lontar diuji oleh panelis dengan bantuan panca indera (sensory evaluation) yaitu dengan mengecap rasa, mencium aroma, melihat warna dan merasakan teksturdari selai. Hasil pengamatan dari panelis diberikan skor dengan menggunakan skala likert sehingga ditemukan katagori kualitas selai yang dihasilkan. Penelitianini dilakukan di dapur praktek Sekolah Tinggi Pariwisata Nusa Dua Bali.Teknik pengumpulan data penelitian ini yaitu dengan cara eksperimen dan dokumentasi.Teknik analisis yang digunakan adalah deskriptif kualitatif dengan uji organoleptik. Berdasarkan hasil penelitian dapat disimpulkan: 1) Selaiyang dihasilkan memiliki rasa yangmanis karena selain bersumber dari penambahan gula, juga rasa manis alami dari buah lontar. 2) Selai tersebutmemiliki tekstur yang lembut, hal ini dikarenakan oleh proses penghancuran buah yang menggunakan blender. 3) Warna yangdihasilkan adalah warna putih transparanyang sesuai dengan warna buah aslinya. 4) Aroma dari selai berbahan dasarbuah lontar memiliki aromayang khas seperti buah aslinya.
PENGEMBANGAN KOMODITI PANGAN LOKAL MENJADI PRODUK WISATA KULINER DI KABUPATEN BANGLI, BALI Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.59

Abstract

The introduction of Indonesian local food to tourists, in addition to adding tourist attraction but also as a basis for building a pro-people economy. However, until now the development of culinary tourism by utilizing local products for sustainable tourism has not been optimal. In this study aims to identify the local food commodity of Bangli Regency then developed into a culinary tourism product and test the quality of the product from the aspect of appearance, taste, and nutritional content. The technique of collecting data in this research is field survey to identify local food commodity of Regency of Bangli, then experiment in the form of the culinary tourism product. Experimental results tested the quality of food from the appearance, taste, aroma, texture of processed products culinary tourism with the organoleptic test. Next culinary tourism product of Bangli Regency counted nutritio content. Data analysis technique in this research is descriptive qualitative. The results of research that is from a variety of local products in Bangli Regency, appointed 3 leading commodities developed into a culinary tourism a product that is Mujair Fish processed into Mujair Nyat-nyat, Pepes Fish Mujair, Mujair Bakar; bananas processed into the banana cake, banana chocolate cheese, banana chips, banana pudding; Oranges are processed into marmalade, and orange juice. In general, the assessment of the products developed in the category of good, especially on the preparation of fish mujair with good taste, strong aroma, and appearance that arouse consumer’s taste. Culinary tourism products from local food commoditieshigh nutrient content.
MODEL PEMBELAJARAN PENALARAN DAN PEMECAHAN MASALAH BERBASIS KETERBUKAAN MASALAHUNTUKMENINGKATKAN KOMPETENSI PENGETAHUAN PATISERI DAN BAKERY BAGI MAHASISWA MTB STP NUSA DUA BALI Sunar .
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.61

Abstract

Permasalahan keaktivan siswa dalam belajar pastry/bakery, kemampuan penalaran, dan kemampuan berkomunikasi dalam mengikuti pembelajaran masih kurang, pada akhirnya Kompetensi Pastry/Bakery rendah. Beawal dari permasalahan yang ditemukan, tujuan penelitian ini adalah meningkatkan kompetensi penalaran dan komunikasi pastry & bakery siswa STP Bali. Upaya perbaikan adalah dengan diterapkan model pembelajaran penalaran dan pemecahan-masalah-terbuka dalam pembelajaran Pastry & Bakery. Prosesnya adalah 1) rencana tindakan, (2) pelaksanaan tindakan, (3) observasi dan evaluasi, dan (4) refleksi. Subjek penelitian adalah seorang dosen dan 60 orang mahasiswa semsester III STP Nusa Dua Bali.Data penelitian ini dikumpulkan dengan tes, angket, pedoman observasi, dan catatan harian. Hasil penelitian menunjukkan bahwa;1). penerapanpenalaran dan pemecahan masalah terbuka dapat meningkatkan kompetensi penalaran dan komunikasi pastry dan bakery pada mahasiswa. 2). rencana pembelajaran (RP) yang disusun oleh dosen berkualitas sanagat baik dan sesuai dengan konsep KBK. 3). kemampuan dosen mengelola kegiatan pembelajaran berkategori „sangat baik?. 4).aktivitas belajar mahasiswa mengalami peningkatan. 5).dosen dan mahasiswa, memberikan tanggapan positif? terhadap pelaksanaan tindakan menggunakan model pembelajaran penalaran dan pemecahan-masalah-terbuka.
PEMANFAATAN BEKATUL SEBAGAI CAMPURAN DALAM PEMBUATAN SPRITZ COOKIES I Made Rumadana; Putu Nadya Purnamasari
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.62

Abstract

Penelitian ini merupakan penelitian eksperimen yakni pembuatan Spritz cookies yang ditambahkan bekatul (rice bran) sebagai campuran tepung. Bekatul (rice bran) merupakan sumber pangan nabati lokal yang mudah dijumpai, murah dan baik untuk pencegahan penyakit degeneratif. Bekatul Irice bran) merupakan hasil samping penggilingan padi dari lapisan terluar dari beras, setelah beras dipisahkan dari sekam (kulit luar gabah/ padi), (Auliana, 2011). Pencampuran dilakukan dengan mengurangi jumlah tepung terigu dan diganti dengan bekatul sebanyak 25 % dan 50 % dan selanjutnya disebut sample A dan sample B. Hasil penelitian yang dipanelkan kepada 20 orang panelis dengan uji organoleptik menyatakan bahwa, dari segi warna, rasa, aroma dan tekstur, sample A memiliki kriteria interpretasi yang lebih baik dibandingkan dengan sample B.
EKSPLORASI MAKANAN TRADISIONAL BALI DI KABUPATEN BANGLI A.A Ketut Pujawan; Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.93

Abstract

Traditional Balinese food is one of the nation’s cultures inherited by the ancestors that are increasingly eroded and will slowly be abandoned. In view of these facts, the traditional Balinese food needs to be explored for inventory and documentation that can later be preserved and introduced to local and international communities to strengthen the nation’s identity. In this research, the object of research is the traditional culinary in Bangli regency. The location of the data was collected in all subdistricts in Bangli District, Bangli Subdistrict, Susut Subdistrict, Tembuku Subdistrict, and Kintamani District. Data collection is done in traditional markets, where traditional culinary sellers, at home. The technique of collecting data of this research that is by way of a survey. The survey conducted interviews with producers who produce/sell the traditional food. The survey was conducted by visiting and interviewing respondents directly by using a list of questions of information desired from the respondents, especially regarding the names of the traditional foods being processed, the materials used, and the processing. Data analysis technique of this research is descriptive qualitative. Based on the research result, the number of Balinese traditional food in Regency of Bangli counted 90 species, consisting of 4 types (4,4%) main food, 47 kinds (52,2%) side dish consisting of 40,4% vegetable side dishes And 59.6% of animal products, 34 types (37.8%) of snack, and 5 (5.6%) beverages. The ingredients used in this traditional culinary manufacture are sourced from the local (local) area, but there are also some ingredients sourced from other regions. Regarding the processing of traditional culinary in Bangli regency, the method used is still traditional. In addition, the method used is still hereditary without referring to the recipe and still use the habit. The cooking methods used in traditional culinary making in Bangli Sub-district consist of: steamed, boiled, baked, pan-fried, and fried. However, some traditional culinary in Bangli regency is processed without using cooking process, such as in making some beverages, such as loloh cemcem, loloh turmeric and daluman where the ingredients are used only water is taken only.
PENGARUH PEMBERIAN BAKING SODA TERHADAP KUALITAS MIE BASAH Mario Syarif; I Nyoman Sukana Sabudi
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.95

Abstract

Noodles are one of the most popular food items that have a range of varieties and types in Indonesia, one of which is wet noodles. This research covers the use of baking soda to make wet noodles. The goal of this research is to discover the noodles’ qualities based on its’ flavor, aroma, texture, and color (organoleptic). The methods used in this food experimental research are organoleptic and likert scale. The results of the organoleptic tests’ flavor, aroma, texture, and color shows that the quality of wet noodles with the addition of baking soda in it is good for sample I and a very good result for sample II.
KEPUASAN DAN LOYALITAS KONSUMEN RESTORAN McDonald’s DI KOTA DENPASAR Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.96

Abstract

The rapid growth of economic sector in Bali, especially in Badung regency and Denpasar city has stimulated the growth of McDonald’s restaurant on these area. The consumption pattern of local community also changed regarding the growth of financial income. Because of tight competition in fast food service business as a crucial reason, this local market segment should be grapped as much as possible by McDonald’s in Denpasar city. This research was undertaken between Septemberto November 2016. In this case, consumer loyalty is the most important company’s objective. Consumer loyalty could be achieved by providing a good service experience at McDonald’s. As a result there’s a causal relationship between service quality, customer satisfaction, and customer loyalty at restaurant business. Customer loyalty describe the customer willingness to consumedrestaurant’s products or services regularly on a long term period and recommend their friends or relatives to consumed products or services at the same restaurant. Speed of service, access, physical features, assurance, staff attitude, security, and understanding customer are factors that influences customer satisfaction at McDonald’s restaurant.
PERBANDINGAN KARAKTERISTIK WINE LOKAL DAN WINE AUSTRALIA DENGAN BERBAHAN DASAR GRAPE VARIETY CHARDONNAY Ni luh Suastuti; Ida Ayu Yulyarini Sugiantari
JURNAL GASTRONOMI INDONESIA Vol 5 No 1 (2017): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v5i1.97

Abstract

Wine is an alcoholic drink made from fermented grapes or other fruits. Due to a natural chemical balance, grapes can ferment without added sugars, acids, enzymes, water or other nutrients. Although there is a common perception that it is almost impossible to grow wine and produce quality wines in the tropical climate of Asia, but the Hatten Wines company succeeded in establishing a successful wine industry. The products offered can be accepted by tourists. Hatten Wines also produces wine using imported Australian grape, one of which is wine with the brand of Two Island. This type of wine uses the type of Australian grape, and is made in Bali. Differences location of production will certainly create a different taste with other types of wine. The uniqueness of taste and aroma is what must be studied and developed more deeply to know the characteristics of the wine. By knowing more clearly about the characteristics of the local wine, and seeing from a variety of food in Indonesia, of course this local wine should also be developed to be combined with various types of food, or commonly referred to as “Food and Wine Pairing”. However, consumers’ interest in local wine is still relatively low either just to enjoy or to be combined with food, as consumers tend to prefer the type of wine produced outside because it is considered to have a better flavor.

Page 1 of 10 | Total Record : 97