Jurnal Gastronomi Indonesia最新文献_第3页

Gulai Kambing Menggunakan Fibercreme Sebagai Pengganti Santan 山羊肉炖肉用奶油代替椰奶

Jurnal Gastronomi Indonesia Pub Date : 2022-12-06 DOI: 10.52352/jgi.v10i2.912

I. G. M. I. D. Martadjaja

引用次数: 0

Inventarisasi Makanan Dan Minuman Tradisional Di Desa Satra Kecamatan Kintamani

Jurnal Gastronomi Indonesia Pub Date : 2022-12-06 DOI: 10.52352/jgi.v10i2.899

I. M. P. D. Atmaja

引用次数: 0

Efektifitas Pengadaan Bahan Makanan dalam Penentuan Harga Jual 食品供应与销售价格的有效性

Jurnal Gastronomi Indonesia Pub Date : 2022-12-06 DOI: 10.52352/jgi.v10i2.1073

I. G. N. A. Wiryanata

{"title":"Efektifitas Pengadaan Bahan Makanan dalam Penentuan Harga Jual","authors":"I. G. N. A. Wiryanata","doi":"10.52352/jgi.v10i2.1073","DOIUrl":"https://doi.org/10.52352/jgi.v10i2.1073","url":null,"abstract":"This research focuses on the effectiveness of food procurement in determining the selling price at FPBS Bali hotel. Food procurement that affects the variance between standard food costs and actual food costs will affect the profit of the food and beverage department. This research uses a qualitative descriptive method, namely research that in the process uses systematic techniques to understand, reduce, process, and draw conclusions from qualitative data collected based on interviews, and observations. The results showed that: the purchasing department purchases food ingredients not competitively but based on supplier loyalty. Receiving food ingredients lacks quality and quantity checks in accordance with the standard purchase specifications set by the hotel. Food storage activities have not fully run properly such as not paying attention to temperature and the use of the FIFO method. The recording of food expenditure from the store has not been maximum using the storeroom requisition (SR). Determination of the selling price of food mark-up pricing approach, namely setting the price of the product by taking into account all material costs and the expected profit level has not been used for the entire food menu.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121283707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Persepsi Konsumen Akan Hygiene dan Sanitasi terhadap Keputusan Pembelian Makanan pada Pedagang Kaki Lima: Studi Kasus di Kawasan Wisata Alun-alun Sumedang 消费者对街头小贩购买食品的决定的Hygiene和卫生看法:在Sumedang广场旅游区进行案例研究

Jurnal Gastronomi Indonesia Pub Date : 2022-12-06 DOI: 10.52352/jgi.v10i2.917

Luthfiyah Nur Cholis, Woro Priatini, Hurry Mega Insani

{"title":"Persepsi Konsumen Akan Hygiene dan Sanitasi terhadap Keputusan Pembelian Makanan pada Pedagang Kaki Lima: Studi Kasus di Kawasan Wisata Alun-alun Sumedang","authors":"Luthfiyah Nur Cholis, Woro Priatini, Hurry Mega Insani","doi":"10.52352/jgi.v10i2.917","DOIUrl":"https://doi.org/10.52352/jgi.v10i2.917","url":null,"abstract":"Consumer perception is a condition that can be known, that someone is interested in buying something if it is influenced by the situation he faces. Hygiene and sanitation itself is the first element and an important requirement that must be considered in choosing food so that it is clean and safe. Healthy, safe and quality food is one of the important factors in improving one's health status because the purpose of eating is not just to be full, but needs to be nutritious and can meet the body's needs. Therefore, this study discusses consumer perceptions of hygiene and sanitation on purchasing decisions for food sold by street vendors in the Sumedang Square Tourism Area. This starts from the food processing process, the process of serving food and food storage used by street vendors. The method used in this research is descriptive quantitative with the help of SPSS application to calculate the answers that have been obtained. As a result, significantly (Pvalue < 0.05) street vendor consumers in the Sumedang Square Tourism Area were able to apply their knowledge of hygiene and sanitation in buying food from street vendors.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"520 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116704302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS 水质面条与额外的红薯粉

Jurnal Gastronomi Indonesia Pub Date : 2022-12-06 DOI: 10.52352/jgi.v10i2.919

Ngakan Putu Sudiarta

引用次数: 0

Innovation of Tarragon Leaves, Curry Leaves and Garlic Vine into Local Herbs 龙蒿叶、咖喱叶和大蒜藤在当地草药中的创新

Jurnal Gastronomi Indonesia Pub Date : 2022-12-06 DOI: 10.52352/jgi.v10i2.823

Rose De Beth Alonzo, Addrich A. Asaldo, Mark Angel P. Paclib, Mariel Pangilinan, Katrina A. Sarabia, Marcos Paolo M. Soriano

{"title":"Innovation of Tarragon Leaves, Curry Leaves and Garlic Vine into Local Herbs","authors":"Rose De Beth Alonzo, Addrich A. Asaldo, Mark Angel P. Paclib, Mariel Pangilinan, Katrina A. Sarabia, Marcos Paolo M. Soriano","doi":"10.52352/jgi.v10i2.823","DOIUrl":"https://doi.org/10.52352/jgi.v10i2.823","url":null,"abstract":"This research focused on the innovation of Tarragon Leaves, Curry Leaves, and Garlic Vines for the purpose of utilizing some herbs that are mostly unnoticed in the Philippines but have culinary potentials. The process involved a careful selection of raw materials, drying, formulation, testing, packaging, and labeling. To come up with a fully organic and desirable flavor, formulations were tested and evaluated by 10 food experts to determine the product’s general acceptability in terms of its quality attributes. Paired T-test was used for data interpretation using SPSS. The results showed that the product yields 44 calories per 9 grams of serving with a very low moisture content of 6.24%, therefore proving that it is safe and not susceptible to microbial growth. The product can also last for a month at room temperature or longer under proper storage conditions. Sensory evaluation results revealed that based on general acceptability, TCG local herbs highly complements grilled chicken, beef, pork, and fish respectively with a mean rating of 8.0, 7.3, 7.2, and 6.2 wherein seasoned chicken was perceived as “like very much” and seasoned fish with “like slightly”. As careful steps were completed, this research made the innovation of organic and underutilized herbs possible.\u0000 ","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131860568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

"KEBAB NUSANTARA" Kebab Kaya Rasa Nusantara: Inovasi Pangan Lokal Sebagai Alternatif Menu Praktis Berenergi “NUSANTARA烤肉串”富含营养:当地食品创新作为一种实用的能量菜单的替代品

Jurnal Gastronomi Indonesia Pub Date : 2022-06-29 DOI: 10.52352/jgi.v10i1.797

Aryo Adhitiowasis, Mohamad Andriansyah, Dewi Tugarini, Caria Ningsih

{"title":"\"KEBAB NUSANTARA\" Kebab Kaya Rasa Nusantara: Inovasi Pangan Lokal Sebagai Alternatif Menu Praktis Berenergi","authors":"Aryo Adhitiowasis, Mohamad Andriansyah, Dewi Tugarini, Caria Ningsih","doi":"10.52352/jgi.v10i1.797","DOIUrl":"https://doi.org/10.52352/jgi.v10i1.797","url":null,"abstract":"Perubahan teknologi yang sangat cepat media dunia dalam memberikan informasi mengenai macam-macam makanan yang sangat mudah diakses oleh masyarakat Indonesia, maka adanya masuknya makanan-makanan dari negara lain. Menjadikan gaya hidup dan trend pada masa sekarang pada masyarakat Indonesia. Dengan mengambil kosep makanan Kebab Turki ini bisa menjadikan inovasi makanan baru yang bisa dijual, tetapi tidak menghilangkan tatacara memasak dan tampilannya. Proses pembuatan keseluruhannya menggunakan bahan pangan asli dari Indonesia. Inovasi produk kami yaitu Kebab Nusantara menggunakan daging dendeng, sayuran salada, timun, tomat,saus mayonise, saus pedas dan saus kacang. Kebab Nusantara menggunakan organoleptic dan dihitung kadar gizinya. Memberikan suatu makanan yang sehat untuk di konsumsi kepada masyarakat Indonesia. Harga Kebab Nusantara harganya Rp. 7000 rupiah, semua kalangan masyarakat dapat membeli karenakan terjangkau harganya dan kami menggunakan system digital dalam pesanan. Penulis bukan hanya berinovasi Kebab Nusantara saja tetapi ada tujuan utama yaitu, ingin memberikan edukasi kepada masyarakat harus lebih mencintai makanan Indonesia. Adanya Kebab Nusantara dikalangan masyarakat menjadikan motivasi lebih mempertahankan semua makanan khas makanan Indonesia","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"88 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126229329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Culinary Business Resilience During the Covid-19 Pandemic: A Case Study from Sanur Bali 2019冠状病毒病大流行期间的烹饪业务弹性:以Sanur Bali为例研究

Jurnal Gastronomi Indonesia Pub Date : 2022-06-29 DOI: 10.52352/jgi.v10i1.772

Proboningrum Hapsari, M. Baiquni

引用次数: 1

ANALISIS BORAKS DENGAN EKSTRAK BUNGA TELANG PADA KERUPUK PULI

Jurnal Gastronomi Indonesia Pub Date : 2022-06-29 DOI: 10.52352/jgi.v10i1.701

Ni Putu Eka Trisdayant

引用次数: 0

Pengolahan Buah Lindur (Bruguiera gymnorrhiza) Sebagai Pengganti Tepung Terigu Dalam Kue Semprit 用林多拉(Bruguiera gymnorrhiza)的加工来代替饺子里的白面粉

Jurnal Gastronomi Indonesia Pub Date : 2022-06-29 DOI: 10.52352/jgi.v10i1.684

I. M. D. Atmaja, Ni Nyoman Sri Melinita

{"title":"Pengolahan Buah Lindur (Bruguiera gymnorrhiza) Sebagai Pengganti Tepung Terigu Dalam Kue Semprit","authors":"I. M. D. Atmaja, Ni Nyoman Sri Melinita","doi":"10.52352/jgi.v10i1.684","DOIUrl":"https://doi.org/10.52352/jgi.v10i1.684","url":null,"abstract":"This study aims to describe the process of processing lindur fruit flour and the quality of the spritz cookies with lindur fruit flour in terms of color, aroma, taste and texture aspects. This type of research is experimental research by processing lindur fruit into flour which is then used as a substitute for flour in making syringe cakes. Data collection methods used in this research are observation, documentation, and organoleptic test methods. Organoleptic tests were carried out by 25 trained panelists to determine the quality of the syringe cake from lindur fruit flour in terms of color, aroma, taste and texture. The results of the organoleptic assessment were carried out using a Likert scale which was then analyzed descriptively qualitatively. The results of this study in the form of a description of the results of processing lindur fruit into flour and the quality of the spritz cookies from lindur fruit flour, in terms of color, it got an average score of 86.4% with very good interpretation criteria. Based on the results of the study, it can be concluded that lindur fruit can be processed into flour with the result that flour is fine but has a darker color than wheat flour and the resulting spritz cookies has very good quality in terms of color, texture, aroma and taste","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"52 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133390930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2