cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
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
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 6 Documents
 1 
Search results for , issue "Vol 5 No 1 (2017): Jurnal Gastronomi" : 6 Documents clear
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.
TINGKAT KEPUASAN WISATAWAN TERHADAP WISATA KULINER DI KABUPATEN BADUNG I Wayan Mertha; Novanti Murni Prasetyawati
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.v5i1.98

Abstract

This study aims to determine the level of customer satisfaction of culinary tourism in Kedonganan Beach. Tourists assess the products and services of existing cafes with five dimensions of service quality, namely: tangibles, reliability, responseiveness, assurance and empathy. The number of indicators from all five dimensions is 23 indicators. There are as many as 24 cafes in Kedonganan area, and selected only six cafes representing the north, center, and south of the area. At the six cafes are distributed 100 questionnaires for one week to the guests who have finished enjoying dinner. Collected data were analyzed using ServQual method and Importance Performance Analysis (IPA). The result of the research shows that overall tourists feel that they are not satisfied with Kedonganan Beach culinary, because the difference between expectation and their perception on the 23 indicators is still negative (- 0.74). While the analysis is done by IPA method, it is known that there are four indicators that are considered very important to do, but the implementation is still not in accordance with expectations. The four indicators include food menu and presentation. Indicators assessed to exceed the expectations of tourists include the completeness of the facility, understanding the needs of guests, and speed of service. In addition there are nine indicators that hope and implementation is appropriate, so it needs to be maintained by the management of all cafes in Kedonganan. The nine indicators include food taste, price, and service.
KOMODIFIKASI GUDEG YOGYAKARTA DAN PENGEMBANGAN DALAM INDUSTRI PARIWISATA Sunar .
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.v5i1.99

Abstract

Indonesian Tradisional Culnery is deversities, but not syatemimatic dodumented yet, becouse its have limited information. This is a study of Gudeg yogyakarta from as a tradisional food until become a trade markfood of yogyakarta. The rusult of studied is that Gudeg yogyakarta is a tradisional food orignal from country (vilage), move to city food, until as a culinery touirist object, and as a comodities. Gudeg Yogyakarta devlope as a market needs especially in cooking and packaging. The taste is kept orginally, from the gudeg with saouce until is made dried (souted gudeg) gudeg yogyakarta. The packaging from “pincuk” made from banana leaf, “besek” made from bamboe plaited, until caned gudeg. The caned Gudeg Yogyakarta is indicated that gudeg yogyakarta is comidificated as a change worth.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2017 2017


Reset
Filter By Issues
All Issue Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia Vol 10 No 2 (2022): Jurnal Gastronomi Indonesia Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia Vol 9 No 2 (2021): Jurnal Gastronomi Indonesia Vol 9 No 1 (2021): Jurnal Gastronomi Indonesia Vol 8 No 2 (2020): Jurnal Gastronomi Indonesia Vol 8 No 1 (2020): Jurnal Gastronomi Indonesia Vol 7 No 1 (2019): Jurnal Gastronomi Vol 6 No 1 (2018): Jurnal Gastronomi Vol 5 No 1 (2017): Jurnal Gastronomi Vol 4 No 1 (2016): Jurnal Gastronomi Vol 3 No 1 (2015): Jurnal Gastronomi Vol 2 No 1 (2013): Jurnal Gastronomi Vol 1 No 1 (2012): Jurnal Gastronomi More Issue