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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 8 Documents
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Search results for , issue "Vol 7 No 1 (2019): Jurnal Gastronomi" : 8 Documents clear
FRONT MATTER VOL. 7 NO 1 2019 Editorial Team
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.383

Abstract

UJI HEDONIK QUICHE TEMPE SEBAGAI ALTERNATIV SAVORY OPEN TART SELERA INDONESIA Sunar .
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.384

Abstract

Tempe telah menjadi ikonik kuliner di Indonesia, sebagai produser terbesarnya,tetapi tempe belum populer ditingkat global. Tempe bahkan pernah diikut sertakandalam uji di NASA tenteng pertumbuhan mikrobiologinya. Namun tetap saja belumpopuler ditingkat global. Kita tahu bahwa olahan tempe masih terbatas pada olahantradisional dan masih banyak yang beranggapan bahwa tempe adalah makanan orangmiskin. Banyak peneliti yang menemukan bahwa tempe adalah makanan bergizi tinggi.Berangkat dari masalah tersebut perlu dilakukan percobaan untuk mendapatkanhasil olahan yang bersifat internassional seperti savoury tart. (quiche). Dari eksperimenini dilakukan pembuatan kulit pie dengan menggantikannya sebagian dari tepung terigu dengan tepung tempe. Untuk bahan isi daging diganti dengan tomis tempe.Hasilnya sangat memuaskan quiche tempe mempunyai penampilan dan rasa yang sangatlezat. Dan dari tingkat kesukaan atau penerimaan 50 panelis dari berbagai negarasemua suka dengan quiche tempe
KARAKTERISTIK WINE SALAK YANG DI PRODUKSI DI KABUPATEN KARANGASEM DAN KABUPATEN TABANAN I Nyoman Wiratnaya; I Nyoman Rinala; I Wayan Adi Darmawan
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.385

Abstract

Indonesia as a Tropical Country has a diversity of fruits with high aesthetic values,recorded several fruits such as Pineapple, apple, orange, mango, jackfruit, papya,rambutan, zalacca, and others. From the diversity of fruits that are many in Indonesiaare zalacca (Salacca). Fruit salak is a native Indonesian fruit that is rememberedby the community, including Balinese salak which is a type of zalacca which isloved by the people because it tastes sweet, the fruit is thick and yellow, the seedsare small and have small scales on the fruit skin. Salak products in Bali Provincecontinue to increase as souvenirs but can be processed into wine products. SibetanVillage Karangasem Regency, Bali Province is famous for its salak Bali. Accordingto Suter (1988: 23) there are 10 local Balinese salak cultivars, among others, whitezalacca, granulated sugar, and salak bogor. Based on observations of fruit morphologyin the color of the physical arrangement of the shape and size of fruit, while salakhut, jackfruit zalacca, pineapple bark, copying bark, coconut bark, and salak boni arerather difficult to distinguish between salak one and the other salak. The most salakproduced in Karangasem Regency is Jackfruit snake with fruit characteristics thathave a round shape, medium size, blackish brown, milk-colored flesh, sweet flavorrather tight and there is a smell like jackfruit. Salak is mostly produced in Karangasem,precisely in Sebetan Village, the results obtained are abundant at the time of the salakharvest, which are sold at a low price rather than being stored for a long time anddecaying. preserving it like zalacca into wine. Wine is a type of processed salak whichhas a high selling price for other types of processed products. As well as coveringthe international market because of the taste of wine that is commonly accepted byconsumers throughout the World. In general, people know that wine is made from grapes but salak can be made into wine known as Fruit wine. Fruit wine is a fermentedalcoholic beverage and all types of wine. an example of fruit wine is salak wine.While in Cepaka Village in Tabanan Regency is a production of salak wine, whosebasic ingredients come from Sibetan, while the two ingredients are the same but theresults are different. Identifying the same problem with salak with different productionsites, the wine yield will be different. Problem Formulation: What is the wrong winecharacteristic produced in Karangasem Regency with salak wine produced in TabananRegency?Types and Data Source Qualitative Data and Quantitative Data: Primary andSecondary Data SourcesOrganulatic Test: Organulatic Test According to Hartle (2017:78) describes the basic steps in assessing having 2 bases, namely: 1. Sweetness, 2.Acidity (acidity), 3. Tannin (shoe), 4. Alcohol level (alcohol level), 5. Body (density),6. Flavor and Flavor intensity (sense of intensity of feeling), 7. The final fin (long andfinal). Whereas according to Robert Joseph and Margaret Rand (2000: 80) mentionthere are 6 basic characters in assessing wine, namely 1. Fruit, 2. Alcohol, 3. Acidity(acidity), 4. Sweetness (sweetness), 5. Tannin ( tight), 6. Body (density)
POTENSI MAKANAN TRADISIONAL BALI YANG BERBASIS MASYARAKAT SEBAGAI DAYA TARIK WISATA DI PASAR UMUM GIANYAR I Nyoman Sunada
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.386

Abstract

The purpose of this research was to determine the potential of gastronomic,examines the efforts undertaken by the market managers, and to determine the extentof involvement of local community towards the development of Balinese traditionalfood sold at common market of Gianyar. In this research, the data were analyzed withdescriptive qualitative method approach using multiple informants were selectedpurposively and techniques of data collection is done by the method of observation,in-depth interviews and documentation with gastronomic theory and the theory ofproduct development. The results showed that the potential of Balinese traditionalfood gastronomic sold at common market of Gianyar meet the criteria of uniqueness,originalities, authenticity, diversity, as well as an attractive appearance for touristsso decent offer as a tourist attraction. Efforts undertaken by the market managersin the development of Balinese traditional food that sold in the common market ofGianyar is: providing and managing the area for traders, involving the communitiestraditional village of Gianyar to conserve Balinese traditional food heritage, andalways maintain the cleanliness of the market area which impact on the quality ofthe food. Forms of community involvement of the indigenous village of Gianyar inthe development Balinese traditional foods sold at common market of Gianyar is: asthe market manager, as a particular merchant that sells Balinese traditional food, asfood suppliers such as suckling pig (babi guling) and Balinese pastries (jaje Bali)especially visitors who buy Balinese traditional food. Synergy among the traders andmarket management, governments, and local community involvement, in collaborationwith the tourism entrepreneurs was needed to raise the value of Balinese traditionalfood and to achieve the goal of Balinese traditional food development.
KUALITAS ORGANOLEPTIK DAN NUTRISI PANCAKE BERBAHAN PISANG HIJAU TANPA TELUR Pande Made Calvin Agastya K.D; Ni Putu Eka Trisdayanti
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.387

Abstract

Egg-based pancakes cannot be consumed by people who are allergic to eggsor processed eggs, sensitive to excess protein, and vegetarians. For pancakes to beconsumed by everyone, eggs need to be replaced with vegetable, for example greenbananas. In this study, researchers processed pancakes made from green bananaswithout eggs, and then tested the organoleptic quality and nutrition of these pancakes.The data collection techniques of this study were experiments, organoleptic tests,and laboratory tests (nutrition). For data analysis techniques researchers useddescriptive qualitative. The results of the research are organoleptic quality of greenbanana pancakes which is very good which has a very sweet and savory taste, verygolden brown color, has a very soft texture, is very flavorful of butter and not fishy. Thenutritional quality of pancakes with green bananas without eggs consists of vitaminc of 86.80 milligrams, calories of 212.92 kcal, protein of 6.62gram, fat of 2.96 gramsand carbohydrates of 39.94 grams.
PERBANDINGAN RASA MINUMAN PINACOLADA DENGAN MENGGUNAKAN FRESH PINEAPPLE JUICE DAN PINEAPPLE JUICE KEMASAN MELALUI UJI ORGANOLEPTIK Putu Mira Astuti Pranadewi; Ni Kadek Eni Juniari
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.388

Abstract

Perkembangan minuman cocktail sangat popular saat ini, dimana minumancocktail banyak ditawarkan di restoran, hotel maupun bar. Salah satu minumancocktail yang banyak digemari oleh wisatawan adalah Pinacolada. Pinacoladamerupakan cocktail yang dibuat dari campuran rum, coconut cream atau santan kental,dan jus nanas. Pinacolada memiliki banyak manfaat bagi kesehatan dan kandungangizi yang terdapat pada pineapple juice yaitu kandungan bromealain dan vitamin Cyang membantu saluran pencernaan, sehingga menjadikannya ideal sebagai minumanpenutup. Melihat kecenderungan masyarakat saat ini yang lebih mengutamakan hidupsehat dengan menggunakan bahan-bahan segar dan alami dalam setiap hidangannya,sehingga penggunaan fresh juice sebenarnya lebih memiliki keunggulan dari segifreshness, kandungan gizi, serta membantu pemanfaatan produk lokal dibandingkanpenggunaan juice kemasan siap pakai.Adapun tujuan dari penelitian ini adalah (a) untuk mengetahui perbedaanminuman Pinacolada yang berbahan dasar fresh pineapple juice dan pineapple juicekemasan siap pakai serta (b) untuk mengetahui tingkat kesukaan minuman Pinacoladayang berbahan dasar fresh pineapple juice dan pineapple juice kemasan siap pakai.Panelis dari penelitian ini terdiri dari 5 orang panelis yang memiliki keahlian danbakat mengenai karakteristik dari cocktail (Bartender), 5 orang panelis (akademisi)yang memiliki kepekaan yang cukup baik dalam menilai beberapa rangsangan yangspesifik, dan 5 orang panelis yang menyukai atau penikmat cocktail. Teknik analisisdata yang dipergunakan adalah deskriptif kualitatif melalui uji organoleptic terhadapindikator Acidity, Sweetness, Bitterness, Alcohol, Aroma, Balance, dan Colour. Untukmemperoleh hasil uji organoleptik dilakukan melalui uji pembeda pasangan dan ujikesukaan.Berdasarkan dari hasil uji organoleptik pembeda pasangan terhadap minumanPinacolada menggunakan fresh pineapple juice dan pineapple juice kemasan siappakai mendapatkan hasil 75,23% menyatakan berbeda, dan 24,74% menyatakan sama.Sedangkan hasil uji organoleptik terhadap minuman Pinacolada yang menggunakan fresh pineapple juice melalui uji kesukaan lebih unggul dari segi Acidity, sweetness,bitterness, balance, color, aroma dan kadar alcohol lebih disukai dengan mendapatskor 2,39 (sangat suka), dan untuk minuman Pinacolada yang menggunakan pineapplejuice kemasan siap pakai mendapat skor 1,47 (biasa). Implikasi penelitian ini adalahbahwa penggunaan fresh pineapple juice dari buah nanas lokal dapat dijadikan sebagaibahan alternative pengganti pineapple juice kemasan siap pakai pada pembuatanminuman cocktail khususnya Pinacolada sehingga diharapkan dapat membantu parapetani lokal dalam mendistribusikan hasil panen tersebut ke industry
PENGOLAHAN UMBI GADUNG SEBAGAI BAHAN DASAR GETUK I Made Purwa Dana Atmaja
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.389

Abstract

Penelitian ini bertujuan untuk mengetahui proses pengolahan umbi gadung sebagaibahan dasar getuk sekaligus menilai kualitas organoleptik getuk dengan menggunakanmetode eksperimen. Umbi gadung diolah untuk menghilangkan racunnya untukkemudian diproses menjadi getuk dengan resep standar yang hasilnya diuji oleh 1orang panelis ahli yang merupakan dosen jurusan Tata Boga secara organoleptik. Hasilgetuk berbahan dasar umbi gadung diuji oleh panelis dengan bantuan panca indera(sensory evaluation) yaitu dengan mengecap rasa, mencium aroma, melihat warna danmerasakan tekstur dari getuk. Hasil pengamatan dari panelis dipaparkan berdasarkanhasil pengamatan langsung sehingga ditemukan kualitas organoleptik getuk yangdihasilkan.Penelitian ini dilakukan di dapur praktek Sekolah Tinggi Pariwisata Nusa DuaBali. Teknik pengumpulan data penelitian ini yaitu dengan cara eksperimen dandokumentasi. Teknik analisis yang digunakan adalah deskriptif kualitatif dengan ujiorganoleptik. Berdasarkan hasil penelitian dapat disimpulkan: 1) Rasa yang dihasilkanmanis dari penambahan gula merah serta rasa yang gurih karena penambahan garam..2) Warna yang dihasilkan dari getuk yang berbahan dasar umbi gadung adalah sangatbaik, berwarna coklat karena penambahan gula merah itu sendiri.. 3) Aroma yangdihasilkan baik, karena aroma nya lebih kepada khas umbi gadung itu sendiri. 4)Tekstur getuk Kurang baik tekstur seharusnya adalah lembut.
PERSEPSI WISATAWAN TERHADAP MINUMAN TRADISIONAL BALI SEBAGAI SIGNATURE DRINK : STUDI PADA LOLOH CEMCEM DI DESA WISATA PENGLIPURAN, BALI I Gusti Ayu Dewi Hendriyani; Lidjah Magdalena Massenga
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): 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.v7i1.390

Abstract

Penelitian ini didasarkan pada tujuan Desa wisata Penglipuran untuk memberikankepuasan bagi pengunjungnya. Keindahan Desa wisata Penglipuran dipadukan denganminuman khas tradisional Bali yaitu Loloh Cemcem menjadikan keunikan tersendiribagi wisatawan yang berkunjung. Tujuan penelitian ini adalah untuk mengetahuipersepsi wisatawan terhadap Loloh Cemcem sebagai minuman khas (signature drink)di Desa wisata Penglipuran, Bali. Data penelitian adalah data kuantitatif dan kualitatifyang berasal dari observasi, studi pustaka dan kuesioner. Sampel penelitian berjumlah117 orang wisatawan domestik maupun wisatawan mancanegara yang sedangberkunjung dan mengkonsumsi minuman tradisional Bali di Desa wisata Penglipuran,Bali. Penelitian dilakukan dalam kurun waktu 1 bulan (Agustus 2019) dengan teknikpengambilan sampel menggunakan accidental sampling. Analisis yang digunakan adalahuji validitas dan reliabilitas, analysis kuantitatif menggunakan skala likert. Hasilnyamenunjukkan bahwa persepsi wisatawan terhadap minuman tradisional Bali diDesa wisata Penglipuran, Bali yaitu Loloh Cemcem dalam kategori sangat baik ataumemuaskan. Secara umum Loloh Cemcem juga sudah dipersepsikan oleh wisatawansebagai signature drink atau minuman khas di Desa wisata Penglipuran, Bali

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