Jurnal Gastronomi Indonesia

Kreasi Non Alkohol Arak Jahe sebagai Produk Pendukung Wisata Halal

M. Ardianto Syahdisa — 2024-06-30

Halal tourism is a set of additional amenities, attractions and accessibility services aimed and provided to meet the experiences, needs and desires of Muslim tourists. In order to accommodate the need for halal drinks with local potential, there is a traditional sweet Tuak drink which, with proper processing, is a non-alcoholic drink. Sweet Tuak is a traditional drink made from palm nira taken from sugar palm trees. The extract of water droplets from sugar palm is called nira, with a very sweet taste. Natural preservatives such as vinegar are also added to it, which functions to soak up the alcohol content in palm wine. The purpose of this research is to develop a drink that was initially just a simple drink or a fairly traditional drink, then the author developed it into a modern drink called a mocktail drink. The drink is made from sweet tuak, ginger, lime, egg white and butterfly pea. The method used by the author in this study is qualitative by involving several people who are experts in the field of hospitality, especially bartenders and baristas to test the results of the development of the drinks that the author makes. The development of this Traditional Drink Made from Sweet Tuak with Ginger is served using a champagne saucer glass to beautify the appearance of the drink which is 8 cm in diameter and 9 cm / 133ml high Sweet Tuak becomes a mocktail drink with the mass of the sweet tuak remaining for 6 hours if it is not refrigerated then when it is not cooled for more than 6 hours the alcohol content in the nira in the tuak manis will increase and become cocktail.

Pengaruh Citra Merek Terhadap Loyalitas Konsumen pada Restoran Me Gacoan di Panjer, Denpasar, Bali

Putu Ayu Sudiparwati — 2024-07-01

Competition in the culinary industry makes restaurant managers try to find the right strategy to be competitive. One strategy is to increase buying interest and loyalty. This research was conducted on consumers of Me Gacoan restaurant in the Panjer area, Denpasar. The purpose of this study was to determine the magnitude of the influence of brand image on consumer loyalty. Brand Image indicators in this study consist of: Recognition, Reputation, Affinity, and Buying Interest. While consumer loyalty indicators consist of: consumer liking for the product and consumer loyalty to the brand. Data collection used questionnaire distribution to 64 respondents. The results of simple linear regression analysis show that Brand Image variables have a significant effect on Loyalty. There is a positive influence of brand image on consumer loyalty, which means that Brand Image in Me Gacoan restaurants has a positive and significant effect on consumer loyalty. This study recommends that Me Gacoan maintain product quality, price, and services to customers so that customers do not switch to other brands that sell products, services, and prices that are almost the same around the city of Denpasar.

Kualitas Organoleptik Kue Bugis Hitam Berbahan Dasar Tepung Kacang Gude Sebagai Substitusi Tepung Ketan Hitam

Ngakan Putu Sudiarta — 2024-06-30

This study explores the utilization of pigeon pea flour in Bugis cake production and its evaluation through organoleptic testing. Pigeon pea is recognized for its high protein and carbohydrate content. The research incorporates three samples: A (100% pigeon pea flour), B (1:2 ratio of glutinous rice flour to pigeon pea flour), and C (2:3 ratio of glutinous rice flour to pigeon pea flour). The primary objective is to assess the quality of Bugis cakes made using pigeon pea flour. Data collection methods encompass experimentation, organoleptic testing, panelists, questionnaires, and Likert scales. Qualitative descriptive analysis is employed for data analysis. The organoleptic testing results, evaluated using the Likert scale, indicate that sample A achieves an average score of 65% ("good"), sample B scores 81% ("very good"), and sample C scores 89% ("very good"). These findings underscore the potential of pigeon pea flour to enhance the quality of Bugis cakes. In the context of this research, pigeon pea flour plays a pivotal role as an alternative raw material that positively influences the organoleptic characteristics of Bugis cakes.

Studi Literatur: Akulturasi Rasa Sebagai Metode Pengenalan Bahan Pangan Lokal Bagi Masyarakat

Ghaniyyah Mulyawati — 2023-06-30

Local food is one of the country's riches. It is our obligation as Indonesian people to preserve local food. Among the onslaught of the globalization era, Indonesia's wealth is eroding because people tend to be more familiar with foreign culture, which is also foreign wealth. One of them is in the culinary field. People tend to like foreign culinary more often and more, because foreign culinary is considered cooler and more modern. Traditional Indonesian culinary delights made from local food are also under threat, which results in the threat of local Indonesian food as well. One solution to preserve local food ingredients is to acculturate flavors by combining foreign culinary delights with local food ingredients. This literature study discusses problems and solutions regarding the sustainability of local food, with the aim of enabling society to be more innovative in developing local food.

Pola Perjalanan Digital Wisata Gastronomi Berdasarkan Perilaku Wisatawan di Kabupaten Purworejo

Fera Widi Astuti — 2024-06-30

The decline in the number of tourist visits in 2020 has made the Regional Government of Purworejo Regency strive to increase tourism in Purworejo Regency again. These efforts can be realized by increasing the typical food of Purworejo Regency through gastronomic tourism, considering that there are still many tourists who do not know the typical food of Purworejo Regency and gastronomic tourism has not been developed in Purworejo Regency, so that the development of typical food of Purworejo Regency can be used as a tourist destination for gastronomic tourism. This study uses a qualitative method that collects interviews, observations, documentation, and questionnaires. The results of this study are dawet ireng, clorot, kue lompong, and geblek can be developed into gastronomic tourism through creativepreneurship in the form of gastronomic tour packages based on the behavior of Purworejo Regency tourists and the travel patterns of Purworejo Regency tourists.

Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo

I Gusti Ngurah Agung Suprastayasa — 2024-06-30

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.

Cooking Experience di Ubud: Keterlibatan Masyarakat Dalam Pariwisata Gastronomi

Pande Putu Wulandari — 2024-06-30

Cooking experience, which is full of interactive and inclusive cultural activities between locals (host) and tourists (guest), is one of the gastronomic tourism activities in Ubud. Four key informants, namely cooking experience owners in the Ubud area and beyond, were involved in this research through interviews and observations. Desk research was also carried out to display comprehensive data. Through a qualitative descriptive approach, this article concludes that the existence of cooking experiences with various unique features ranging from the concept of cooking at home to "farm to table" shows a form of community involvement as innovators and contributors in cultural preservation. In other words, the community helps provide authentic experiences and build bonds with tourists through educational activities and cultural exchanges, as well as strengthening Ubud as a world-class gastronomic destination.

Kearifan Lokal Makanan Tradisional: Tinjauan Etnis dan Fungsinya pada Tradisi Ngaturin di Desa Sembiran, Buleleng, Bali

Damiati Damiati — 2024-06-30

Abstrak

This research aims to identify dishes in the ngaturin tradition in Sembiran Village, Tejakula, Buleleng, Bali. The data collection techniques used were interviews and observation. The data analysis used is descriptive qualitative. The research results show three things. 1). The ngaturin ceremony is a ritual that must be carried out by all married men, carried out to provide compensation for the holy water received (the basis for the request for a hug) as well as to ask for a good place for the ancestors. What is unique is that the dish is served using beef, where most Hindu people do not consume processed beef. 2). The dishes served in the ngaturin tradition consist of the main dish, namely white rice, side dishes arranged in megibung covered with banana leaves, arranged starting with rice and side dishes. Side dishes with soup are served with a drizzle. 3). Food in the ngaturin tradition can only be eaten at the arrange temple and in the homes of people who carry out this tradition. Dishes cannot be taken outside the house or Sembiran village and can only be enjoyed for 1 day. If anything remains, it must be thrown away and buried. If the dish is taken outside the village, it will bring disaster to the community. The meaning is gratitude to God for his request that his ancestors be in the best place. Food is enjoyed in a megibung manner which means togetherness, mutual respect and respect which contains philosophical, anthropological, sociological and psychological values.