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Program Studi Manajemen Industri Katering Fakultas Pendidikan Ilmu Pengetahuan Sosial Universitas Pendidikan Indonesia Jl Dr Setiabudhi No 229 Lt2 Sayap Kiri Isola Kecamatan Sukasari Kota Bandung Jawa Barat 40154
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INDONESIA
The Journal Gastronomy Tourism
Published by Universitas Pendidikan Indonesia
ISSN : 27746186     EISSN : 27163970     DOI : https://doi.org/10.17509/gastur.v8i2
Core Subject : Economy, Science, Education, Social, Engineering,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences
The Journal Gastronomy Tourism with eISSN 27163970 and pISSN 27746186 is a scientific journal accommodates the development of science, and the gastronomic tourism business that includes multidisciplinary science. Journal Scope are Gastronomy tourism, Food and Beverage Management, Food Heritage and Culture, Food Literature, Hospitality, Digitalization and Information System of Food, Food Nutrition and Sustainabilty, Halal Food, Food innovation and Technology, Gastronomy Tourism Destination Management, Food and landscape, Food Science, Gastronomy and Education Published articles can be in the form of research articles, conceptual articles, field study reports, implementation practices, and national or international policies. This journal will be published twice a year in June and December in electronic form, and in limited print. The electronic edition of this journal is Open Access which can be downloaded free of charge to encourage the development of knowledge. GasTur will be managed professionally and follows the management standards of the electronic journal Directorate of Higher Education (DIKTI).
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 125 Documents
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Differentiation of Traditional Frozen Food of Uli Ketan by Addition of Kidney Beans and Oyster Mushroom Filling Suryani, Dede Irma; Priatini, Woro
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (577.475 KB) | DOI: 10.17509/gastur.v7i1.27437

Abstract

This research aims to make a variant of Uli Ketan- Indonesian traditional sticky rice. Fried Uli ketan becomes one of Indonesian famous traditional foods especially in West Java known as “Ulen”. Commonly, Sundanese people made Uli from some ingredients such as glutinous rice, coconut, and water. However, in this study, the authors tried to remake the ingredients by adding red kidney beans and oyster mushroom as its filling. Based on a survey, Uli ketan is still familiar among community although 66,8% of the respondents said that they were bored with the taste and display of traditional Uli. If this condition is not taken into account, probably Uli Ketan will not sustain within the community. Thus, modification is needed to develop its flavor and shape in order to make the food more interesting. As result of a survey conducted by the authors show that 97,1% of respondents agreed that Uli Ketan should be more varied in terms of flavor and shape. Based on primary data, the authors combined the taste of traditional Uli Ketan with a new taste and made it into a fresh shape which are more desired by consumers. Nevertheless, the author maintained the same nutrient value of fiber and protein in the product and authenticity in the making process. This research applied experimental method by finding the best recipe formula through using testing product quality according to Marsum (2005). At the last, to keep the product storage longer, it was packaged by using freezing method.
Pengujian Organoleptik Produk Selai Dari Bahan Dasar Rumput Laut Eucheuma Spinosum Sebagai Oleh-Oleh Khas Pantai Sayang Heulang Garut-Jawa Barat Aisyah, Siti; Rumayar, Christian H.; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 1, No 2 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.259 KB) | DOI: 10.17509/gastur.v1i2.40576

Abstract

Pelestarian Makanan Tradisional Kejos Sebagai Sumber Karbohidrat Di Desa Tarikolot Kecamatan Jatinunggal Kabupaten Sumedang Provinsi Jawa Barat Rahmalianti, Risa; Nur Alia, Mirna; Riyadi, Dony
Gastronomy Tourism Journal Vol 3, No 2 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.267 KB) | DOI: 10.17509/gastur.v3i2.3585

Abstract

This research is focused on discuss about traditional food which is based on cassava, it is called kejos and it is rarely found in Tarikolot subdistrict Jatinunggal district Sumedang Province Jawa Barat now. This traditional food have a good taste and has a property glut Such as rice. Kejos which is based on cassava has a good potensial, because it can grow in every weather and every year. And it is also can be found everywhere.There is a lot of nutritions in cassava such as carbohydrate. The level ofcarbohydrate in cassava if we compared with rice is the third. First is rice and thesecond is corn. This traditional food is also has a story to citizen in Tarikolot thattime. It will be disappointed if this traditional food disappear.Therefore, the writer make some innovation to make this traditional foodbecome popular.
Pengembangan Produk Brownies Bakar Berbasis Tepung Kacang Merah Terhadap Daya Terima Konsumen Oktaviani, Santi; Priatini, Woro; Andriatna, Wendi
Gastronomy Tourism Journal Vol 2, No 2 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (866.584 KB) | DOI: 10.17509/gastur.v2i2.3642

Abstract

Penelitian ini bertujuan untuk mengetahui cara pembuatan tepung kacang merahdan konsentrasi tepung kacang merah yang terbaik dalam pembuatan BrowniesBakar, sehingga produk inovasi Brownies Bakar Tepung Kacang Merah dapat disukai panelis dan dapat diterima oleh para konsumen.Metode penelitian yang digunakan dalam penelitian ini adalah metodepenelitian eksperimental. Dengan mengambil populasi yaitu 15 orang panelis ahli untuk menilai konsentrat produk terbaik dari tiga sampel di chef Papandayan Hotel, dosen atau guru yang berhubungan dalam bidang pastry, dan wiraswasta yang berhubungan dalam usaha pastry. Disebarkan kepada 100 orang responden untuk membandingkan konsentrat terbaik dengan produk kontrol dan untuk mengetahui daya terima konsumen. Metode pengumpulan data dilakukan dengan membagikan kuisioner kepada panelis ahli dan responden. Metode analisis data yang digunakan yaitu uji hedonik Analisis Varian (ANOVA) dan uji t, Least Significant Difference (LSD), uji daya terima konsumen dan untuk aspek finansialnya menggunakan perhitungan HPP, BEP, PP dan ROI dengan bantuan Microsoft Excel 2010 dan dengan software SPSS.22 (Statistical Product for Service Solution). Dari hasil penelitian yang diperoleh, Brownies Bakar Tepung Kacang Merah yang mempunyai konsentrasi terbaik yaitu Brownies Bakar yang memiliki perbandingan 1 : 2 (20 gr tepung terigu dan 40 gr tepung kacang merah).
Analisis Metode Economic Order Quantity (EOQ) Dalam Upaya Meningkatkan Efisiensi Pada North Wood Coffee & Eatery Bandung Fadhyl, Rizky; Ningsih, Caria; Sukirman, Oman
Gastronomy Tourism Journal Vol 5, No 2 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (609.4 KB) | DOI: 10.17509/gastur.v5i2.22223

Abstract

Economic Order Quality (EOQ) adalah metode stockpile economic yang digunakan untuk menentukan jumlah pesanan perusahaan. Penelitian ini bertujuan untuk mengetahui perbandingan metode konvensional dan Economic Order Quality (EOQ) terkait dengan biaya efisiensi perusahaan di North Wood Coffee Eatery. Desain eksperimental dipilih sebagai metode dalam penelitian ini. Data primer dan sekunder digunakan sebagai analisis data. Kebutuhan dan biaya bahan baku perusahaan dalam rentang Oktober hingga Desember 2017 diambil sebagai data sekunder, sedangkan frekuensi pesanan, biaya pemesanan, dan biaya penyimpanan diambil sebagai data primer. Economic Order Quantity (EOQ) dan biaya efisiensi dari total persediaan digunakan juga sebagai alat analisis. Hasil penelitian menunjukkan bahwa metode Economic Order Quantity (EOQ) telah memberikan hasil yang signifikan pada biaya efisiensi dari total persediaan bahan baku di 80,24% untuk bahan makanan dan 90,48% untuk tahan lama. Singkatnya, jika Economic Order Quantity (EOQ) tercatat secara menyeluruh, Economic Order Quantity (EOQ) dapat diterapkan dengan cara yang benar. Economic Order Quantity (EOQ) diterapkan secara efektif untuk meningkatkan biaya efisiensi di North Wood Coffee Eatery.
Feasibility Study of Bu Nia's Traditional Herbal Drink Business in Depok City Aqmarina, Damartera Tyan; Turgarini, Dewi; Fajri, Ilham
Gastronomy Tourism Journal Vol 6, No 2 (2019)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.876 KB) | DOI: 10.17509/gastur.v6i2.22800

Abstract

Bu Nia’s traditional herbal drink is a micro home business industry which has a potential to be developed. To overcome many challenges and risks in the future, it needs to be based on a business feasibility study. The purpose of this research is to find out the description of. The purpose of this research is to find out an overview of the business activities of Bu Nia’s traditional herbal drink in terms of legal aspects, market and marketing aspects, technical and technological aspects, social economic aspects, management and organizational aspects, environmental impact analysis and financial aspects . The method used is descriptive analysis, data collection techniques are done by interviewing the business owner, observing  the business place, and documenting. Technical data analysis uses qualitative and quantitative mixed approach.
The Effect of Motivation, Discipline, Knowledge, and Skills on Ajwad Resto’s Employee Performance Yan Wari Musthafa Zein; Risya Ladiva Bridha
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48539

Abstract

Tourism has several elements including restaurants. Good restaurants are generally characterized by quality human resources so that they are able to provide maximum performance. Among the factors that affect performance are motivation, discipline, knowledge, and skills. This study was aimed to determine the effect of motivation, discipline, knowledge, and skills on the performance of Ajwad Resto employees. Research that uses this quantitative method has a sample of 31 employees of Ajwad Resto. The sampling technique used is non-probability sampling with saturated sampling type. The data obtained in this study came from literature studies and field studies which included questionnaires, interviews, observations, and documentation. In this study, the analytical method used is the multiple linear regression method. The results of this study are motivation, discipline, knowledge, and skills partially and simultaneously have a positive effect on the performance of Ajwad Resto employees.
The Effectiveness of Endorser’s Credibility on Purchase Decisions (A Study of Instagram Account @kulinerbandung) Dinda Farissa Faatin; Agus Sudono; Armandha Redo Pratama
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48664

Abstract

This study aims to analyze the effectiveness of endorser credibility on purchasing decisions. The research method implemented is descriptive and verification method with quantitative research and 100 respondents. In this study, the independent variable is the credibility of the endorser which consists of attractiveness, trustworthiness, and expertise. Meanwhile, for the dependent variable, namely is the purchase decision. The analytical techniques used are normality test, simple linear regression analysis, correlation analysis, coefficient of determination, and T test with testing using SPSS version 26 application and Microsoft Excel. The results of this research data processing resulted in a T count value of 14.320 T table 1.985 so it was concluded that there was an influence of endorser credibility on purchasing decisions with the object of research @kulinerbandung.
The Influence of Traditional Balinese Cuisine Quality on Tourist Interests in Badung Regency Sindy Claudya; Ni Made Tirtawati; Ni Putu Oka Agustini
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.47158

Abstract

Traditional Balinese cuisine is food that is processed by local people for generations by using a blend of local spices. The cuisines as culinary tourism enrich Balinese culture. The quality of the cuisines in each region specialties also matter as they can attract tourists to visit Bali not only for its natural beauty, but also because of the fascinating and varied culinary delights. Therefore, this study aims to see the effect of the quality of traditional Balinese cuisines on the interest of tourists visiting Badung regency. The data analysis method used is instrument test, descriptive statistics, classical assumption test, multiple linear regression test and hypothesis testing where data collection is done through questionnaires with a total sample of 102 domestic tourist respondents. The sampling technique used purposive accidental sampling through several considerations. The results of this study showed that partially, there was no significant effect of traditional Balinese cuisine on freshness,  and presentation variables on visiting interest, while well cooked and variety of food, variables show a significant effect on interest in visiting. Simultaneously, traditional Balinese cuisines has a significant influence on the interest of domestic tourists to visit destinations in Badung Regency.
The Use Of Brown Rice Milk In The Making Of Milk Pie Ghini Kunthala Devi; Ita Karnita; Farhan Hamdika
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48224

Abstract

Snack is defined as eating that occurs between the three substantial meals of the day, is convenient, and may be consumed promptly. A pie is a sort of delicacy that is shaped like a cake and filled with cream. Pie is a popular form of pastry in the United States. This roasted dish has been around since ancient Egypt. Meanwhile, pies were frequently used in Roman and medieval periods to wrap meat and other ingredients to keep them wet during cooking. Pies are cakes that are filled with cream, jelly, and other ingredients. Tarte (French) or pie (American), known as pai in Indonesia. The author will employ an experimental research method in the creation of this final project. The goal of this study was to compare the flavor of cow's milk pie to brown rice milk pie, to determine the shelf life of manufacturing cow's milk pie with brown rice milk pie, and to compute the cost of making cow's milk pie with brown rice milk pie.

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