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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 2 (2021): Jurnal Gastronomi Indonesia" : 5 Documents clear
Strategi Usaha Restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar pada Era Adaptasi Kebiasaan Baru (Studi Kasus di Restoran Genius Café Vision dan Restoran Andrawina) I Nyoman Arcana; I Nyoman Wiratnaya
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.597

Abstract

Since the COVID-19 global pandemic, consumer behavior in restaurants has changed. This study aimed to determine the impact of the COVID-19 pandemic on restaurant businesses in Lebih Tourism Area, Bali and to formulate a survival strategy for restaurant managers in the area during the new normal era. Data were collected by interviewing the manager of Genius Cafe Vision and the manager of the Andrawina Restaurant Gianyar. Andrawina Restaurant and Genius Café have designed a clear strategy to gain consumer trust, but during the Covid-19 pandemic, it is clear that differences in market segments significantly affect restaurant revenues. This study concluded that the COVID-19 Pandemic caused the restaurant industry in Lebih, Gianyar to experience a significant decrease in income. Restaurants that were still operating on a limited basis continued to adapt operationally by reducing types and variations of menus, implementing delivery service, reducing the opening hours, reducing maximum number of visitors, reducing the number of staff, lowering selling prices, reduction of food portion sizes, changing marketing strategies and implementing health protocols in the restaurants. This study found that the strategy used were "Defense Strategy" or "Survival Strategy" and "Closed Strategy" or "Closed and Decline Strategy".
PREFERENSI PREFERENSI WISATAWAN DOMESTIK DALAM MEMILIH PRODUK WISATA GASTRONOMI DI KUTA BALI : Indonesia Komang Renaldi Artha Wijaya; Hanugerah Kristiono Liesteandre; I Gede Gian Saputra
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.658

Abstract

The purpose of this study is to analyze the preferences of domestic tourists in choosing gastronomic tourism products in Kuta. This study uses online survey activities by determining the sample, namely purposive sampling and large population sample formula. The sample in this study amounted to 200 respondents who had done culinary tourism activities in Kuta. Data were analyzed using conjoint analysis technique. The results of the study indicate that respondents who are domestic tourists, when doing culinary activities in Kuta tend to like neat restaurants, good food, get cooking learning activities, and the price is Rp. 10,000 - Rp. 30,000. In addition, it can also be seen that the store atmosphere attribute is the attribute most considered by domestic tourists in choosing gastronomic tourism products, then followed by quality, price, activity, and the last is service which is less considered.
The Pengaruh Consumption Value dalam meningkatkan purchase intention layanan online food delivery pada Clay Craft Restaurant di Renaissance Bali Uluwatu Resort & Spa: Indonesia I Putu Satria Wirawan; I Nyoman Sukana Sabudi; Ni Luh Gde Sri Sadjuni
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.674

Abstract

Purchase Intention refers to the possibility of consumers to buy the product. One aspect that affects purchase intention is the extent to which consumption value drives it. This study was conducted to determine the effect of consumption value (functional value, social value, conditional value and epistemic value) in increasing purchase intention of online food delivery services during the COVID-19 pandemic at Clay Craft Restaurant in Renaissance Bali Uluwatu Resort & Spa. Data collection techniques used in this study were questionnaires, interviews, documentation studies and observation. Respondents in this study amounted to 100 respondents using purposive sampling. The data analysis technique in this research is multiple linear regression, t test, F test, coefficient of determination and effective contribution test. The results of this study indicate that consumption value (functional value, social value, conditional value and epistemic value) simultaneously has a significant effect on Purchase Intention. Based on the results of the coefficient of determination test, it shows that the variables forming the Consumption Value (Functional Value, Social Value, Conditional Value and Epistemic Value) have a contribution of 61.9% in influencing Purchase Intention, while the remaining 38.1% is influenced by other variables not examined in this study.
Inovasi Pengolahan Buah Salak Sebagai Produk Kuliner dan Oleh Oleh Khas di Desa Wisata Sibetan Hardina Hardina; I Gusti Made Iwan Dusanta Martadjaya; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.681

Abstract

Sibetan Tourism Village is the center of salacca plantation in Bali. Various processed products from salacca fruit produced by agro-tourism in Sibetan Village become special culinary and souvenirs that can improve the community's economy. However, in it’s journey, typical culinary products and souvenirs are very difficult to sell outside the region. The purpose of the study was to determine the condition of salacca fruit farming in Sibetan Tourism Village and analyze the innovations made in processing snake fruit as culinary products and typical souvenirs of Sibetan Tourism Village. The research method used qualitative method. The results showed that the condition of snake fruit farming consisted of approximately 9 types of salacca fruit and 5 types of agro-tourism. Salacca Fruit processing innovations that are most in demand by tourists are snake fruit wine. The packaging of products has followed the trend of souvenirs packaging. The marketing has utilized social media such as Instagram, Facebook, You Tube and through TV media. The management of the Sibetan Tourism Village has also begun to expand its network of cooperation with the Godevi marketplace.  
FAKTOR-FAKTOR YANG MEMPENGARUHI PENURUNAN PRODUKSI MINYAK KELAPA MURNI (LENGIS TANUSAN) DI DESA ANTIGA, KARANGASEM I Nyoman Sunada
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (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.v9i2.683

Abstract

The purpose of this study is to identify and describe the factors that influence the decline in the production of virgin coconut oil (lengis tanusan) in Angtiga Village, Karangasem, and the benefits of this research are expected to be information to the world of the catering industry and the public that virgin coconut oil has many benefits. advantages of ordinary vegetable oil. The theory used to solve the problem in this research is "Production Management" which discusses the factors of production, such as: Humans (Labour), Methods, Machines, Raw Materials and Types of Production. The research method, the object of this research is Pure Coconut Oil (lengis tanusan) in Antiga Village, Karangasem which is obtained from the results of observations and interviews. The data analysis technique in this research is descriptive qualitative. Based on the results of research that has been carried out at a virgin coconut oil production house in Antiga Village, Karangasem and discussions related to the factors that affect the decrease in the amount of production, it can be concluded that: Workers who are not given training so they are less able to work more effectively and efficiently, the method used in the manufacture of virgin coconut oil using heating, the lack of use of appropriate machines and the use of raw materials (coconut) is not maintained.  

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