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INDONESIA
Jurnal Gastronomi Indonesia
Published by Politeknik Pariwisata Bali
ISSN : 23028475     EISSN : 25811045     DOI : https://doi.org/10.52352/jgi
Core Subject : Social,
Social Sciences
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.
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia" : 5 Documents clear
Pengolahan Buah Lindur (Bruguiera gymnorrhiza) Sebagai Pengganti Tepung Terigu Dalam Kue Semprit I Made Purwa Dana Atmaja; Ni Nyoman Sri Melinita
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.684

Abstract

This study aims to describe the process of processing lindur fruit flour and the quality of the spritz cookies with lindur fruit flour in terms of color, aroma, taste and texture aspects. This type of research is experimental research by processing lindur fruit into flour which is then used as a substitute for flour in making syringe cakes. Data collection methods used in this research are observation, documentation, and organoleptic test methods. Organoleptic tests were carried out by 25 trained panelists to determine the quality of the syringe cake from lindur fruit flour in terms of color, aroma, taste and texture. The results of the organoleptic assessment were carried out using a Likert scale which was then analyzed descriptively qualitatively. The results of this study in the form of a description of the results of processing lindur fruit into flour and the quality of the spritz cookies from lindur fruit flour, in terms of color, it got an average score of 86.4% with very good interpretation criteria. Based on the results of the study, it can be concluded that lindur fruit can be processed into flour with the result that flour is fine but has a darker color than wheat flour and the resulting spritz cookies has very good quality in terms of color, texture, aroma and taste
ANALISIS BORAKS DENGAN EKSTRAK BUNGA TELANG PADA KERUPUK PULI Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.701

Abstract

Borax is a chemical that is prohibited from being used in food but is often misused by producers. One of the foods that is often added to borax is Puli crackers with the aim of increasing the crispness and longevity. However, the addition of borax in these Puli crackers can have a toxic effect on consumers. Therefore, consumers must be smart in distinguishing between foods that contain borax or not. To be able to distinguish them, an easy method is needed using natural ingredients, so this study aims to detect borax in Puli crackers using telang flower extract. The method used in this research is the experimental extraction of the telang flower extract with the maceration method, and the sample testing using the extract. The results showed that of the 8 samples of Puli crackers tested, 3 samples were positive for borax which was indicated by a blue to green color change.  
Resiliensi Usaha Kuliner pada Masa Pandemi COVID-19: Studi Kasus di Sanur, Bali Proboningrum Hapsari; M. Baiquni
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.772

Abstract

Sanur tourism area as an international tourism area in Denpasar City, Bali, was experiencing a decrease of tourist visit due to the COVID-19 pandemic. Culinary business was one of the sectors affected severely by the pandemic. This study therefore aimed to analyze the resilience strategies in facing the pandemic and its relations to sustainability using a descriptive qualitative method by primary data sources from interviews and observation. The study found out that the COVID-19 pandemic caused a decrease in the number of tourist visit as culinary businesses customers, that in turns had a big impact on expenses, workforce, and hours of operation of the culinary business. Various efforts was made by culinary business actors to be resilient during the COVID-19 pandemic by adaptation, innovation, strengthening networks, and sustainability planning. These efforts also supported achieving sustainable tourism in Sanur tourism area, especially in management sustainability, economic sustainability, socio-cultural sustainability, and environmental sustainability
Faktor-Faktor yang Mempengaruhi Minat Konsumen Terhadap Daging Asap Muhammad Mas Multazam; Agung Tryasnandi; Dewi Turgarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.793

Abstract

Covid-19 or the corona virus disease has had a very significant impact on the economy and business, especially the food and beverage industry. Starting a new business again requires some adjustments, one of which is the new normal lifestyle. One of the new habits or adjustments that occur in the food and beverage industry is the rise of frozen ready-to-eat foods or frozen food. This is due to changes in consumer behavior in the food industry, which initially eats out to eat at home more often. By consuming frozen ready-to-eat food or frozen food, consumers feel healthier and safer from the covid-19 virus. This study aims to: 1). Identify factors that influence the purchase of frozen food 2). Knowing the frozen food consumer market segmentation. The research method used in this research is descriptive quantitative with the method of observation, questionnaires and literature study. The results of previous studies indicate that the factors that influence the purchase of frozen food, among others, because it is easy to cook and safe, brand image, quality, low price, advertising, appearance, availability, and taste.
"KEBAB NUSANTARA" Kebab Kaya Rasa Nusantara: Inovasi Pangan Lokal Sebagai Alternatif Menu Praktis Berenergi aryo adhitiowasis; Mohamad Andriansyah; Dewi Tugarini; Caria Ningsih
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.797

Abstract

Technological changes are very fast in the world media in providing information about various types of food that are very easily accessible to the people of Indonesia, hence the entry of foods from other countries. Making lifestyles and trends today in Indonesian society. By taking the concept of this Turkish Kebab food, it can create new food innovations that can be sold, but it does not eliminate cooking procedures and appearance. The whole manufacturing process uses original food ingredients from Indonesia. Our product innovation is Kebab Nusantara using beef jerky, salad vegetables, cucumber, tomato, mayonnaise sauce, spicy sauce and peanut sauce. Kebab Nusantara uses organoleptic and the nutritional content is calculated. Provide a healthy food for consumption to the people of Indonesia. The price of Nusantara Kebab is Rp. 7000 rupiah, all people can buy because the price is affordable and we use a digital system in orders. The author is not only innovating Kebab Nusantara, but there is a main goal, namely, wanting to provide education to the public to love Indonesian food more. The existence of Nusantara Kebabs among the community makes it more motivation to maintain all Indonesian specialties.

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