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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 12 Documents
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Search results for , issue "Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia" : 12 Documents clear
Peran Dining Experience Terhadap Loyalitas Pelanggan Dengan Kepuasan Pelanggan Di Restoran Mywarung Pererenan Ida Bagus Maha Putra; Made Artajaya; I Gusti Agung Febrianto
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.732

Abstract

This study aims to the effect of dining experience on customer loyalty, examine the effect of dining experience on customer satisfaction, the effect of customer satisfaction on customer loyalty, and  the effect of customer satisfaction. dining experience on customer loyalty with customer satisfaction. as a mediating variable. Data collection using the questionnaire method. The population in this study were customers who had visited, ate and had a customer loyalty card at the MyWarung Pererenan restaurant by walk-in in 2020 as many as 12,639 people. The technique used in this research is purposive sampling which aims to determine the sample with the criteria of customers who have visited and dined and provide a positive online review at the MyWarung Pererenan restaurant. The number of samples is 100 people and all of them provide answers. The analytical technique used Sobel test. The results showed that the dining experience had a positive and significant effect on customer loyalty, the dining experience had a positive and significant effect on customer satisfaction, customer satisfaction had a positive and significant effect on customer loyalty, and customer satisfaction had a positive and significant effect on customer satisfaction. mediation on the relationship between dining experience and customer loyalty.
Kualitas Patty Burger Menggunakan Jantung Pisang Batu (Musa balbisiana colla) Sebagai Bahan Pengganti Daging Ida Ayu Kalpikawati; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.913

Abstract

This study aims to determine the quality of patty burger using the inflorescence of banana (Musa balbisiana Colla) as a meat substitute. This research is an experimenta research. The experimental stage is processing the inflorescence of banana into a meat substitute for the patty burger based on a modified standard recipe to get a product that meets the standard patty burger. The results of the patty burger products were then tested for quality using organoleptic tests including the characteristics of aroma, taste, texture and color. Laboratory tests were carried out to determine the fat content of the patty burger. The results showed that the average value of the panelists' assessment on the organoleptic test was 81%, categorized as very good criteria. The test on the fat content of the patty burger obtained an average value of 18.25%. This results indicate that the inflorescence of banana (Musa balbisiana Colla) can be used as a  substitute for meat in patty burger.
Budaya Pangan Masyarakat Badui Berbasis Kearifan Lokal (Study Budaya Pangan Badui Luar) Mohammad Syaltut Abduh Syaltut; Nurbaeti Nurbaeti; Jajang Gunawijaya
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.989

Abstract

The food culture of the Badui people is extremely diverse and still upholds the traditional knowledge that has been passed down through the generations. The goal of this study was to learn about the Badui community's food customs, namely how to procure, prepare, serve, eat, and preserve food so that it might be developed as a vehicle for importation. This kind of research uses a naturalistic/ethnographic paradigm and is qualitative. Observation, a review of the literature, in-depth interviews, and researchers themselves as the main tool were used as data gathering techniques. Interviews with informants Jaro Saija (village chief/Jaro Pamarentah), Mr. Sukma (a resident of outer Badui), and Mr. Sudirman serve as the primary sources of data (PHRI Banten). The existence of leuit as a rice barn and the custom of huma and ngaseuk rice each time they plant rice or secondary crops demonstrate that the Outer Badui community still upholds its food culture. Food ingredients can sometimes be prepared via frying, boiling, and roasting. The cooking equipment are still conventional, but some of the serving items are contemporary. The Badui continue to eat natural foods, but they also purchase other essentials outside of their area.
Sinergi Potensi Kuliner Lokal dalam Pengembangan Desa Wisata Pematang Johar, Deli Serdang, Sumatera Utara Muhammad Zulfan; Ngatemin Ngatemin; Muhammad Rizal Sitepu
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1026

Abstract

Pematang Johar Village is one of 5 (five) villages in Labuhan Deli District, Deli Serdang that tries to develop its potentials to attract tourists. Some of them are batik (Batik Sawah) which uses natural dyes from mangrove wood waste, making tempeh, various cassava and banana chips and bitter melon chips. Therefore, this study aims to find out the synergy of local culinary potential with the development of tourism villages. Further, it is also to understand what hindrances local culinary to developed in Pematang Johar Tourism Village, to prepare strategies for development of local culinary potential in tourism villages of Pematang Johar, Deli Serdang Regency. The research which was carried out from July to September 2022 is descriptive qualitative research. Data were collected by observation, interviews and questionnaires. The results of the study showed the synergy of local culinary potential with the development of tourist villages and the use of SWOT analysis resulted in strategies to develope culinary potential by looking at the strengths, weaknesses in seeing opportunities and threats to support the development of Pematang tourism villages.
KUALITAS TEKWAN BERBAHAN DASAR JAMUR TIRAM PUTIH Virginia Shaw; Anak Agung Ketut Alit Pujawan; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1036

Abstract

This study aims to evaluate the sensory quality of food products using the organoleptic test method. This method was applied to evaluate the sensory quality of tekwan, a traditional Indonesian fish cake, made with substituted milkfish using white oyster mushroom. Organoleptic tests using a Likert scale were conducted with 20 panelists. Three levels of white oyster mushroom treatment were used, namely 0%, 25%, and 50%. The results showed that the use of white oyster mushroom could affect the sensory quality of tekwan. Panelists preferred tekwan without white oyster mushroom over those with 25% and 50% white oyster mushroom. However, there were significant differences in aroma and overall liking between tekwan with 0% and 25% white oyster mushroom. Therefore, the use of white oyster mushroom in tekwan production should be carefully considered to maintain the sensory quality of the product. This study provides information on the use of white oyster mushroom as an alternative ingredient in food product development and can serve as a reference for further research in this field.
PEMBUATAN KUE KERING SAGU KEJU DENGAN MENGGUNAKAN SUBSTITUSI TEPUNG KULIT SINGKONG Pramudito Pramudito; Faiza Rachim
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1055

Abstract

Pastries are cakes that have a crunchy and very soft texture. Making pastries made from cassava peel flour can be a food effort in Indonesia to be able to  reuse  existing  cassava waste. This type of research  is experimental  research. The research design used was a completely  randomized  design with one sample of 100% control product of farmed  sago  flour.  (K100)  and  three  treatments,  namely  30% (P30), 60%  (P60),  and  90% (P90)cassava  peel  flour . Data processing  used one -way ANOVA test with SPSS 25 program to determine the significance of the differences from the test ed products. The results of the ANOVA test in terms of taste resulted in a significant number of 0.140> 0.05. This shows that there is no significant difference in terms of taste in cassava peel cakes 100% sago tani flour with cassava peel flour substitute pastries. Then in terms of aroma it produces a significant number of 0.000 < 0.05, and in terms of texture it produces a significant number of 0.000 < 0.05. This shows that there is a significant difference in terms of aroma and texture on 100% sago tani flour pastries with substituted cassava peel flour cookies.
The Analisis Aktivitas Antioksidan dan Mutu pada Teh Herbal Daun Keji Beling (Strobilanthes crispus BI) Naifatun Irbah; Esi Emilia; Dina Ampera; Risti Rosmiati; Nila Reswari Haryana
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1064

Abstract

This study aims to determine the drying temperature of keji beling leaf herbal tea which is preferred by panelists as well as its nutritional content, pottasium and antioxidant activity content. The research design used was an experimental study using a completely randomized design (CRD) method with a single factor, the drying temperature of keji beling leaf  which was carried out with 4 treatments,  P1 = 35°C, P2 = 45°C, P3 = 55°C, and P4 = 65°C which was dried for 150 minutes each using a dehydrator. The results of the study were analyzed using the Kruskal Wallis test method with the Mann-Whitney follow-up test. Determination of the best herbal tea was chosen based on the highest average value for each parameter. Based on the research results, the chosen treatment was P3 with a drying temperature of 55°C. The nutritional content of keji beling leaf herbal tea treated with a drying temperature of 55°C is potassium (21,8 mg/100 g), water content (12%), water extract content (2,92%), ash content (14,8%), water soluble ash content (0,37%), acid insoluble ash content (0,32%), ash alkalinity (63,1 ml NaOH/100 g), crude fiber (34,6%), and polyphenols (7,67%). Antioxidant activity based on the IC50 value is 106,3570 ppm.
ANALISIS PENERIMAAN PASAR TERHADAP MIE BERBAHAN TEMPE DAN KELOR Damiati Damiati; Putu indah Rahmawati
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1078

Abstract

This research aimed to analyze the customer acceptance on healthy noodle made from tempeh and morringga. This noodle is a new innovation to give the market a healthy choice for their consumption. This research was conducted using quantitative methods. The questionnaire was designed using likert scales. researchers gave samples of Mie Pelor to SMK students, lecturers, teachers and parents of students in kindergarten. The object of this research is noodle texture, taste, color. Data then analyzed with descriptive quantitative methods. This research found that  the Pelor Noodle has high quality in term of texture,  taste and color presentation.  Therefore, respondents stated that Mie Pelor was ready to be marketed and believed to be accepted by the market. Most respondents stated that they were ready to buy and recommend Pelor Noodle.
Flower and Food: Pemanfaatan Elemen Floral dalam Bisnis Kuliner Ni Ketut Iswarini; I Gusti Ayu Putu Wita Indrayani
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1087

Abstract

Floral art has become an interesting element in the world of culinary arts because it can provide a unique and refreshing aesthetic touch to dishes and buffet table decorations. This article examines the use of floral elements in the culinary businesses and explores the trends and potentials associated with their use. Through a qualitative approach, this study identifies phenomena related to the use of floral elements in the culinary arts, including trends in the use of flowers as food and decoration ingredients, challenges in ensuring dish hygiene, and the potential to create unique and unforgettable culinary experiences. Data were collected through literature studies, observation, and unstructured interviews to determine consumer perceptions of the integration of floral elements for decorating dishes and serving rooms. Through a deep understanding of the use of floral art in culinary business, it is hoped that this article can provide insight for chefs, restaurateurs, and culinary enthusiasts to create interesting and innovative dishes that are reinforced with floral elements as decorative elements.
Peranan Hukum Adat Dalam Mempertahankan Gastronomi Lokal Sebagai Daya Tarik Wisata Di Desa Sembalun Lombok Timur Nusa Tenggara Barat Komang Mahawira
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): 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.v11i1.1098

Abstract

This research uses a qualitative descriptive method with two main focuses: first, on the customary law of the Sembalun village known as "Krama Adat Negeri Sembahulun," and second, on the role of customary law in preserving the local gastronomy of Sembalun village. Data were collected by in-depth interview with the local formal and informal leaders. The research concludes that the customary law in the Sembalun village fulfills the elements of customary law, namely: having a legal structure in the form of "Krama Adat Negeri Sembahulun" having legal substance in the form of established and inherited rules called “awig awig" that impose sanctions for violations, and having a legal culture that is consistently respected and implemented by the community. The customary law of the Sembalun village successfully preserves the local gastronomy, allowing the unique and distinctive Sembalun food and beverages to be enjoyed as a tourism attraction by both domestic and international tourists. The research provides three recommendations: the governments and the community should recognize and protect the customary law of the Sembalun village in accordance with existing regulations, ensuring its continued existence within the community and its ability to preserve the local gastronomy as a tourism attraction in Sembalun village.

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