http://jurnal.ampta.ac.id/index.php/Gastronary/issue/feed Gastronary 2022-08-23T05:39:07+07:00 Hary Hermawan haryhermawan8@gmail.com Open Journal Systems <p>The scientific journal ‘<strong>Gastronary: Gastronomy and Culinary Art</strong>’ (eISSN 2963-1270) is an editorial project of the <strong>Lembaga Penelitian dan Pengabdian Masyarakat</strong> - <strong>Sekolah Tinggi Pariwisata AMPTA Yogyakarta Indonesia and www.haryhermawan.com</strong>. Gastronary dedicated to publishing original scientific papers in Gastronomy, Culinary, Food Fotography, Food and Beverage Product Innovation, Culinary Tourism, Food Experiment Research Etc.</p> <p>The scientific journal ‘Gastronary’s mission is to share knowledge and skills gained from scientific and applied research in gastronomy.</p> <p>The journal has a digital format of biannual periodicity in April and September to reach a free worldwide distribution.</p> http://jurnal.ampta.ac.id/index.php/Gastronary/article/view/368 Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies 2022-08-08T10:13:59+07:00 Herlina Dwi Nuresa herlina@gmail.com Prihatno prihatno@ampta.ac.id Setyo Prasiyono Nugroho setyo@ampta.ac.id <p>The purpose of this study is to see how respondents react to non-gluten flour-based steamed brownies in terms of taste, texture, scent, colour, and appearance compared to wheat flour-based steamed brownies. This study is quantitative in that the data analysis method used to test the hypothesis is a single classification variant analysis after the prerequisite tests, namely the homogeneity and normality tests, have been completed. The taste indicator results of the Anova test (significant value &gt; 0.05 = 0.831 &gt; 0.05) revealed no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the texture indicator (significance value &gt; 0.05 = 0.311 &gt; 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the scent indicator (significant value &gt; 0.05 = 0.513 &gt; 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the colour indicator (significant value &gt; 0.05 = 0.069 &gt; 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. Meanwhile, the appearance indicator indicates that there is (a significant value &gt; 0.05 = 1.0 &gt; 0.05), indicating no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour from the appearance indicator.</p> 2022-08-09T00:00:00+07:00 Copyright (c) 2022 Herlina Dwi Nuresa http://jurnal.ampta.ac.id/index.php/Gastronary/article/view/372 The Quality of Coconut Cream Torn Bread A Research Approach Based on Consumer Response 2022-08-09T09:52:45+07:00 Fani Rahmawati g4n.tiyo@gamil.com Setyo Prasiyono Nugroho setyo@ampta.ac.id Nikasius Jonet Sinangjoyo jonet@ampta.ac.id <p>This study aims to determine the quality of coconut milk as a substitute for liquid milk in the manufacture of torn bread in terms of quality, namely from the indicators of Appearance, Taste, Color, Aroma, and Texture. The sample of this study were residents of RT 07, located in the walnut alley&nbsp; Nologaten street, and several experts with a total of 30 panellists. The analysis used in this research is descriptive statistics. The variables measured were Appearance, Taste, Color, Aroma, and Texture. This study analyzes the data by conducting experiments and comparing the conclusions drawn based on consumer answers from expert interviews. In addition, the discussion of food quality, which consists of appearance, taste, colour, taste, and texture, is an inseparable unit, meaning that food quality is the basis of consumer response. The results show that in coconut milk, in making torn bread, it was proven that the taste, aroma, colour, texture and appearance factors got a "positive" response; the positive response was on average on a four semantic differential scale.</p> 2022-08-09T00:00:00+07:00 Copyright (c) 2022 Fani Rahmawati http://jurnal.ampta.ac.id/index.php/Gastronary/article/view/373 Curd As a Substitute to Cream Cheese in Making Japanese Cotton Cake 2022-08-09T09:57:11+07:00 Khairun Nisak g4n.tiyo@gmail.com <p>The purpose of this research is to see if curd can be used as an ingredient to replace cream cheese in the production of Japanese cotton cakes. This study was carried out at the Yogyakarta AMPTA Tourism College's Pastry Laboratory. This is a quantitative study using an experimental method. Data collection methods utilizing a questionnaire / questionnaire technique Purposive sampling was used to collect research data from the distribution of questionnaires to 18 specific respondents. The descriptive quantitative data analysis method was used to determine the average value of food quality indicators. The collected data was then processed with the IBM SPSS Statistics 20 program. The analysis of consumer response data on the level of similarity in product quality of Japanese cotton cake curd and the original Japanese cotton cake yielded the highest average level of similarity in product quality on the taste indicators, with each value of 3.78 for sweet taste and 3.72 for savory taste. The color indicator, both the surface and inner color of the cake, comes in second with an average of 3.67. The average value of the typical aroma indicator is 3.61 in the third order. The average of the four indicators of the appearance of the cake surface is 3.56. The fifth texture indicator order, with an average value of 3.28. Kelima nilai ini memiliki nilai rata-rata 3 dari maksimal nilai 4.</p> 2022-08-09T00:00:00+07:00 Copyright (c) 2022 Khairun Nisak http://jurnal.ampta.ac.id/index.php/Gastronary/article/view/377 Wet Spring Rolls Innovation with Banana Kepok Peel 2022-08-13T18:57:23+07:00 Din Dinar Safira Kamal dindinarsafirakamal@gmail.com Budi Hermawan budi@ampta.ac.id Hary Hermawan haryhermawan8@gmail.com <p><em>Kepok banana (Musa Paradisiaca Linn) is a type of fruit plant that can be harvested from all tree parts. Researchers reinvented wet spring rolls in this experiment by substituting kepok banana peels for the main filling, bamboo shoots. This study aims to determine the preference and acceptability of wet spring rolls with kepok banana peel filling compared to bamboo shoots in terms of taste, flavour, colour, and texture. This study employs the descriptive quantitative method, organoleptic testing and the difference test. This study was conducted on the STP AMPTA Yogyakarta campus using a purposive sampling technique with up to 15 panellists.</em> <em>The author used literature studies, questionnaires, and documentation to collect data. According to the results of the organoleptic test, 73.3% of the panellists said they liked the taste. Regarding flavour, 53.3% of the panellists said they liked it. Regarding colour, 60% of the panellists said they liked it. Sixty per cent of the panellists said they liked the texture. The average value of the four aspects in the different tests is more significant than number six. This research suggests that wet spring rolls with kepok banana peels are just as good as wet spring rolls with bamboo shoots.</em> <em>Wet spring rolls with banana peel stuffing have a taste value of 6,53, while bamboo shoots stuffed to have a value of 6,87. Wet spring rolls with banana peel stuffing have an average flavour value of 6,53, while bamboo shoots stuffed have an average flavour value of 6,87. Regarding colour, wet spring rolls with banana peel stuffing have an average value of 6,13, while bamboo shoots stuffed have an average value of 6,53. Wet spring rolls with banana peel stuffing have an average texture value of 6,47, while bamboo shoots stuffed have an average texture value of 6,20.</em></p> 2022-08-18T00:00:00+07:00 Copyright (c) 2022 Din Dinar Safira Kamal http://jurnal.ampta.ac.id/index.php/Gastronary/article/view/380 Kroket Past and Present Culinary Modifications and Innovations of The People of Palu City 2022-08-23T05:39:07+07:00 Komang Triawati komangtriawati89@gmail.com <p><em>Culinary has mushroomed in almost every area, including Palu City, which is dubbed the City by the local community, having snacks using sweet potatoes as the main ingredient for making croquettes with vegetable ragout filling from carrots, sweet potatoes and sprouts, which are Palu croquettes. Kroket has various names that differ in each country, as France is called (croquet)crispy, while the Netherlands is called Kroketten. Bitterballen is made from meat ragout, cheese mixed with sauce and seafood. One of the famous croquette restaurants in Amsterdam Is Van Dobben and hotlkmp Pattiserie, both o which are renowned for Dutch croquettes. From its history, croquettes can now be found in almost all of Indonesia, one of which is the city of Palu. After the croquette is implemented in hot oil, it is like a rocket that can fly from the bottom to the top by looking at the foam on the fried croquettes because the croquettes have been sprinkled with egg white producing the froth of the croquettes themselves. The modification of the main ingredient of potato is changed to sweet potato so that the lower class people can consume croquettes instead of using potato as the primary ingredient, which is a little more expensive than a sweet potato. From here, culinary lovers modify and innovate to change the main ingredients to still make croquettes with a taste and texture that is soft, sweet, savoury, crunchy and coated with a sprinkling of bread and then fried golden. This one dish can be found every day at the Kori shop located on Jalan Attorney General Huntap 1 Tondo, making this one of the most popular snacks the people of Palu City enjoy.</em></p> 2022-09-05T00:00:00+07:00 Copyright (c) 2022 Komang Triawati