About the Journal



The scientific journal ‘Gastronary: Gastronomy and Culinary Art’ (EISSN 2963-1270) is an editorial project of the Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata AMPTA Yogyakarta Indonesia and www.haryhermawan.com.  Gastronary dedicated to publishing original scientific papers in Gastronomy, Culinary, Food Fotography, Food and Beverage Product Innovation, Culinary Tourism, Food Experiment Research Etc.


The scientific journal ‘Gastronary’s mission is to share knowledge and skills gained from scientific and applied research in gastronomy.



The journal has a digital format of biannual periodicity in April and September to reach a free worldwide distribution.


Its international and multicultural scope allows the publication of Indonesian (Bahasa) and English texts. Papers will be accepted by authors in any country aiming to contribute to a  relevant and helpful discussion on tourism development. 


This publication intends to follow international standards of excellence,  ensuring the quality of scientific papers through an anonymous review process (blind referee) by a scientific committee composed of external evaluators of prestigious higher education institutions and national and international personalities.

Initially,  the Editorial  Board reserves the right to reject papers that do not have quality enough or that are not relevant enough to the areas of the journal.  The studies evaluated by the  Editorial  Board with quality and relevance to the areas of the publication will be sent to reviewers for the blind referee.


The scientific journal ‘Gastronary’ is an open access scientific publication whose content is available openly and free of charge to be read, downloaded,   distributed,   printed and used by users or institutions without the permission of the editors or authors. There is also no charge for publishing,  and this applies to the entire editorial process. The original and unpublished or under review works,  free of plagiarism (similarity indexes max 20%),   neutral and independent,  submitted by the authors are subject to the "blind review" process. The published articles are the responsibility of their authors. Gastronary is published under the Creative Commons license (CC BY SA).

Publication Procedures
All papers submitted must be original, neutral, independent and plagiarism free, based on scientific facts. Authors must ensure that the papers have not been published previously or are currently under evaluation for paper or electronic publication. Nevertheless, authors may submit papers presented at other events since they have not been published yet.
Authors are responsible for their published papers.
Works can be presented by professors, researchers, professionals and students. Bachelor's and master's students must have a teacher as a co-author to submit a paper.
Papers may focus on empirical research, literature reviews in specific areas or theoretical reflections. The Editorial Board reserves the right to reject papers that do not have quality enough, that are not relevant enough to the areas of the journal or that do not fulfil the following procedures. By submitting work for publication in the Gastronary, the author accepts transferring copyright to the journal.These rights are extended to their dissemination, including scientific databases and national and international repositories, always willing to share knowledge and skills gained from scientific and applied research in gastronomy.
Thus, the aim is to gradually approach the research community in the three areas. By submitting the work, the author also authorizes the Editorial Board to make formatting changes to it. The rejection of an article submitted for publication by the Editorial Board or Scientific implies the automatic return of copyright.
Authors should submit their work using the template available on the journal's website.
Papers must fill in the scientific procedures to facilitate the submission system and optimize the process for authors, reviewers and editorial staff. Gastronary is available to receive papers from the academic and professional community. The scientific papers submitted must meet the standards of publication set out below, and the author must, before submitting the paper, make sure it meets the standards of journal publication and publication guidelines of the APA (American Psychological Association, 2010 Publication Manual of the American Psychological Association, 6th ed. Washington, DC: APA).
Formatting Procedures
All papers must be sent to  http://jurnal.ampta.ac.id/index.php/gastronary the template available on the journal's website. Documents must be sent in word format and must not exceed 25 pages, at the most. Each page must be in A4 format (21cm x 29,7cm), with 3 cm superior, inferior and side margins.
Texts must be written in Cambria 12 with 1.0 line spacing. Paragraphs must be indented at 5 to 7 spaces (0,5cm), except for titles, abstract text and block quotations (more than 40 words). The text must be left justified (left justification) with no right margin. Papers must follow the structure below:
  1.  Title 
  2. Abstract 
  3. Text pages (Introduction, Method, Result and Discussion, Conclusion)
  4. References
  5. Attachments (optional)
Papers must have an abstract in English, no longer than 250 words. The title of the paper and the keywords (at least 4) must be written in English.
The abstract begins in the first line with the word Abstract centred. Paragraphs of the abstract should not be indented and must be both left and right justified.
The abstract is a short and simple text of the paper's main ideas. Titles and subtitles must follow the formatting level below:
  1. Level 1: Centered, Bold, Uppercase and Lowercase 
  2. Level 2: Left Justified, Bold, Uppercase and Lowercase 
  3. Level 3: Left Indented, Bold, Lowercase and ends with a final point.
  4. Level 4: Left Indented, Bold, Italic, Lowercase, and ends with a final point.
  5. Level 5: Left Indented, Italic, Lowercase, and ends with a final point.
Foreign words must be presented in italic, but quotations must be considered quotation marks in text.