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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 9 No 1 (2021): Jurnal Gastronomi Indonesia" : 5 Documents clear
Tingkat Kesukaan Terhadap Minuman Loloh Don Piduh Melalui Uji Organoleptik Putu Mira Astuti Pranadewi
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.459

Abstract

The herbal drink loloh don piduh is one of the traditional Balinese drinks that can be enjoyed by all ages and groups  Loloh don piduh itself is made from processed don piduh or with the Latin name (Centella Asiatica).  With tons of benefits and a sweet, refreshing taste, loloh don piduh has great potential in the market. The large potential to be developed, its necessary to carry out the organoleptic test to assess the level of the preference of the panellist. Therefore this research was conducted to determine the level of consumer preference for the herbal drink loloh don piduh through an organoleptic test which was attended by 15 panelists, using questioner with 7 hedonic scales and 5 indicators namely color, aroma, sweetness, acidity, and bitterness. The results of the organoleptic test identified that all the panellist rated like of colour,  aroma, acidity, and bitterness indicators. And the panellist rated very like of the sweetness indicator of loloh don piduh. The final results of this research that the loloh don piduh herbal drink can be accepted by consumers, connoisseurs and industry players. And this drink deserves to be introduced to the wider community in Bali and foreign tourists
PERBANDINGAN KANDUNGAN GIZI GULAI KAMBING MENGGUNAKAN SANTAN DAN SUSU BUBUK SKIM Putu Eka Trisdayanti; I Made Ade Kusuma Putra
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.468

Abstract

Curries that use coconut milk are high in calories and can also cause high cholesterol, coconut milk can also make food spoil quickly. It is important to have an alternative to coconut milk used for cooking curry, such as powdered milk. The use of powdered milk as a substitute for coconut milk has been done before, with the result that goat curry using powdered milk was acceptable. In this study, researchers tested the comparison of the nutritional content of goat curry using coconut milk and goat curry using skim milk powder. Data collection was carried out by experiment and laboratory tests (nutrition). The results of this study showed that goat curry using coconut milk had a higher calorie, protein, and fat content, while the carbohydrate content is lower than that of goat curry using skim milk powder
Pengembangan Potensi Wisata Gastronomi Halal Di Kabupaten Cianjur Muhamad Syahpril Riano; Caria Ningsih; Hilman Taufiq Abdilah
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.483

Abstract

Cianjur Regency is one of West Java's natural resource-rich districts. The purpose of this research is to inventory food and beverages, determine the attractiveness of halal gastronomic tourism in Cianjur Regency, and determine the extent of the Cianjur Regency government's development efforts. is demonstrating a halal gastronomic tour package. Qualitative and quantitative methods are used (mix method research). The data collection techniques used in this study were observation, questionnaires, and interviews. The results of this study were six food classifications, namely side dishes, sepinggan, snacks, souvenirs, chili sauce, and traditional drinks. Cianjur Regency had four major tourist attraction destinations. The government's efforts to develop gastronomic tourism have not been realized, as evidenced by the lack of a work program involving MUI. The Cianjur government is working to promote natural and historical tourism. The development of gastronomic tourism in Cianjur Regency is in Quadrant 1, and the strategy that must be used in this situation is to support an aggressive growth policy (Growth Oriented Strategy) and identify ten development strategies.
Potensi Pola Perjalanan Wisata Gastronomi di Kota Cirebon Rakhmat Alief Marthaputra; Dewi Tugarini; Woro Priatini
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.526

Abstract

Cirebon has a diverse tourism potential, including historical tourism, pilgrimage tourism, cultural tourism, and gastronomic tourism. The existence of three sultanates, as well as the pilgrimage destination of Sunan Gunung Jati, contributed to the wealth of tourism. The city also has a plethora of gastronomic tourism, which is heavily influenced by the historical tourism of the three sultanates. Currently, the city is not supported by gastronomic travel patterns that its stakeholders have socialized. The author employed a qualitative research method with a descriptive approach. Data for this study were gathered through observation and interviews.
Persepsi Pelanggan terhadap Penerapan Protokol Kesehatan dalam Upaya Meningkatkan Kualitas Pelayanan Selama Era New Normal pada Restoran di Kota Denpasar-Bali Ni Putu Ariesta Budiani
JURNAL GASTRONOMI INDONESIA Vol 9 No 1 (2021): 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.v9i1.590

Abstract

In implementing business ethics in the New Normal Era for restaurants, it must follow established health procedures to convince customers that the business sector is in accordance with standards (safety. Therefore, it is necessary to conduct research to determine the extent to which tourism business actors, in this case the food / restaurant service business, have implemented the health protocol. Based on the Guidelines for the Implementation of Cleanliness, Health, Safety and Environmental Sustainability (CHSE) in Restaurants / Restaurants, there are 3 dimensions in implementing health protocols with 33 existing attributes related to service quality to be analyzed. Based on the assessment of 165 respondents spread across 15 restaurants (rated 4-5 star according to TrpAdvisor) in Denpasar, it is concluded that the overall customer perception of the application of health protocols in an effort to improve service quality during the New Normal era, received the average value of 3.34 which in this case is included in the quite good category. This shows that the 15 restaurants representing well-known restaurants in Denpasar have not implemented health protocols optimally. Thus it is suggested that the government immediately hold a consistent and serious socialization and counseling to restaurants.

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