Gastronomy and Culinary Art

Book Review: Foundations of Menu Planning (2nd Edition) by Daniel Traster

Fuadi Afif — 2026-07-02

Industri layanan makanan (foodservice) merupakan pilar krusial dalam sektor pariwisata global, namun ia juga dikenal sebagai sektor dengan tingkat risiko kegagalan yang tinggi. Daniel Traster, dalam edisi kedua bukunya yang berjudul Foundations of Menu Planning, membuka perspektif kritis bahwa keberhasilan sebuah operasi kuliner tidak semata-mata bersandar pada kemahiran teknis seorang koki di dapur. Secara provokatif, Traster menyatakan bahwa meskipun banyak siswa sekolah kuliner bermimpi membuka bisnis sendiri dengan fokus utama pada keahlian memasak, ketidakmampuan memasak sebenarnya tidak masuk dalam sepuluh besar alasan mengapa restoran ditutup prematur. Sebaliknya, menu yang direncanakan dengan buruk adalah jalur pasti menuju kegagalan bisnis.
Tesis utama yang diusung oleh Traster dalam buku ini adalah bahwa menu bukan sekadar daftar statis mengenai makanan dan harga. Penulis memosisikan menu sebagai sebuah kendaraan komunikasi, mekanisme pemasaran yang kuat, dan alat kontrol biaya yang kritis. Tanpa perencanaan menu yang strategis, pendapatan dan profitabilitas sebuah bisnis hospitality akan layu. Oleh karena itu, buku ini menempatkan perencanaan menu sebagai fondasi utama di mana seluruh bangunan operasional bisnis kuliner, mulai dari katering, hotel, bar, hingga operasi non-komersial, berdiri dan bertahan.
Secara posisi ilmiah, buku ini mengisi celah literatur yang sering terabaikan dalam pendidikan kuliner konvensional. Traster mencermati pengalamannya sendiri di mana perencanaan menu sering kali disubordinasikan atau dianggap hanya sebagai bagian kecil dari subjek nutrisi, seolah-olah tantangan utama menulis menu hanyalah mengakomodasi diet khusus pelanggan. Meskipun nutrisi tetap menjadi komponen penting, Traster menegaskan bahwa penulisan menu adalah keterampilan bisnis yang kompleks dan mandiri. Buku ini melampaui pendekatan "bagaimana" (how) dengan menggali secara mendalam aspek "mengapa" (why), sehingga pembaca tidak hanya memahami langkah teknis tetapi juga tujuan strategis di balik setiap keputusan perencanaan.
Dalam konteks pariwisata modern, buku edisi kedua ini menawarkan kebaruan (novelty) dengan mengintegrasikan tren industri terkini. Penulis memperbarui kontennya untuk mencerminkan pergeseran selera pasar, seperti tren small plates, penggunaan koktail khas (signature cocktails) dari bahan-bahan house-crafted, hingga penggunaan teknologi seperti Excel untuk analisis biaya dan resep. Hal ini sangat relevan bagi akademisi pariwisata, mengingat menu adalah representasi budaya dan identitas merek atau yang disebut Traster sebagai "jiwa" dari sebuah bisnis.
Lebih jauh lagi, Traster menyoroti dilema klasik antara "mana yang lebih dulu: menu atau pasar?". Ia berargumen bahwa perencana menu tidak boleh mengandalkan insting semata, melainkan harus berbasis pada riset pasar yang melibatkan studi demografi, psikografi, dan analisis kompetitif. Dengan melibatkan berbagai pemangku kepentingan (stakeholders) mulai dari pemilik, manajer, koki, hingga pelanggan buku ini memosisikan perencanaan menu sebagai proses kolaboratif yang menentukan kaliber staf yang akan dipekerjakan dan desain dapur yang akan dibangun. Pendekatan holistik ini menjadikan buku ini bukan sekadar panduan praktis, melainkan sebuah manifesto manajemen operasional yang sangat penting bagi mahasiswa sarjana dan praktisi di bidang hospitality.

Potensi Spa dan Kuliner Lokal dalam Pengembangan Paket Ecowellness Tour Desa Wisata Nglanggeran

Halim Ahmad — 2026-04-25

Nglanggeran Tourism Village offers a variety of tourist activity packages. Nglanggeran Tourism Village recently introduced a new package called a ecowellness tour, which includes a variety of activities like spa treatments, regional food choices, and meditation. In an attempt to gather feedback for enhancements so that a better ecowellness tour package is created, this study attempts to assess the new ecowellness tour package's implementation for the Nglanggeran Tourism Village. This study is a type of descriptive qualitative research in which descriptive data is extracted from expert respondents through the use of interviewing techniques. The Recreation Opportunity Spectrum (ROS) is the analytical instrument utilized in this study. The study's findings demonstrate that Nglanggeran Tourism Village has all the necessary attraction elements to be combined into ecowellness tour activity packages. This is made possible by human resources that are capable of adding value, have a drive to learn new things, and comprehend the fundamentals of customer service. According to the ROS analysis, the ecowellness tour package offered by the Nglanggeran Tourism Village falls under class II, or the accessible category. This indicates that the village has the experience, environment, and location advantage to offer ecowellness tour packages in the future.

Plating Techniques of Sweet Potato Condiments in Main Course Practicum

I Made Witara — 2026-04-25

Food plating is a key element in hospitality standards, as visual presentation influences perceived quality and professionalism. This study explores the application of plating techniques using sweet potato-based condiments (mash and wedges) as alternatives to potato in main course practicum at STP AMPTA Yogyakarta. A qualitative case study approach was employed, with data collected through observation, interviews, and documentation, and analyzed using the Miles, Huberman, and Saldaña model. The findings show that sweet potato innovation serves as an effective medium for integrating local ingredients into international presentation standards while enhancing students’ mastery of basic culinary techniques. Students demonstrated the ability to apply plating principles such as proportion, color harmony, balance, and composition. However, inconsistencies in mash texture and wedge doneness affected plating outcomes. Supporting factors include adequate facilities, instructor guidance, and repeated practice, while constraints involve time limitations, limited tools, and varying skill levels. Overall, this approach improves technical, aesthetic, and local ingredient awareness in hospitality education.

Descriptive Analysis of Fusion Food Plating Techniques on Opor Ayam as an Attraction of Traditional Culinary

Arnoldo Aria Yudhistira — 2026-04-28

This study aims to describe the application of fusion food plating techniques on opor ayam and to identify informants’ responses to the resulting visual appeal. The study employs a descriptive qualitative approach, with data collected through observation, semi-structured interviews, and documentation. The informants consist of five individuals selected purposively based on their relevance in the culinary field. Data analysis is conducted using the interactive model of Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The results indicate that fusion plating produces significant visual differentiation compared to conventional plating. The differences are evident in the arrangement of composition, placement of focal points, use of color contrast, and utilization of negative space, all of which create a more modern and structured presentation. All informants perceive fusion plating as more attractive, neat, and capable of conveying a premium impression. In addition, the more organized visual appearance shapes higher expectations of quality, even though the taste composition remains unchanged. However, this visual innovation must still preserve the traditional identity of opor ayam. Therefore, fusion plating techniques can be viewed as an adaptive strategy to enhance the appeal of traditional cuisine without altering its fundamental characteristics.

The Existence of Kotagede's Specialty Foods as Yogyakarta's Traditional Culinary Heritage

Satria Krisna Aji — 2026-04-25

This study aims to examine the existence of Kotagede's traditional foods as part of Yogyakarta's culinary heritage and their role in preserving local cultural identity amid the tide of modernization. The research method used is a qualitative descriptive approach through field observations, in-depth interviews with culinary business actors, and a literature review related to gastronomy and culture. The results of the study show that Kotagede's traditional foods, such as kipo, legomoro, and geplak, not only have economic value as culinary products, but also carry historical and symbolic values that reflect the local wisdom of the community. The existence of these culinary traditions is increasingly preserved through the role of the community, support from the local government, and promotion through cultural tourism. However, challenges remain in the form of changing tastes among the younger generation, competition from modern foods, and limited regeneration of traditional culinary producers. Thus, the preservation of Kotagede's traditional foods requires a collaborative strategy between the community, business actors, and the government to ensure that this culinary heritage remains relevant and sustainable.

Entomophagy as Local Wisdom and a Strategy for Food Security

Hary Hermawan — 2026-04-30

This study examines the practice of entomophagy (insect consumption) among communities in Gunungkidul, Indonesia, as a manifestation of local wisdom and a strategy for sustainable food security. Although insects are globally recognized as an efficient and environmentally friendly future protein source, psychological barriers such as disgust and food neophobia remain significant obstacles to the adoption of entomophagy in many non-traditional societies. This research employs a Critical Literature Review approach by analyzing scholarly works from scientific databases such as ScienceDirect and Scopus, interpreted through Pierre Bourdieu’s theory of cultural capital. The findings reveal that entomophagy in Gunungkidul has been internalized as a habitus transmitted across generations (embodied cultural capital), subsequently transformed into objectified capital in the form of culinary commodities and local souvenirs, and further legitimized as institutionalized capital through recognition within the regional tourism sector. From a nutritional perspective, local insect species such as the grasshopper (Valanga nigricornis) contain crude protein levels of up to 27.86 g per 100 g, contributing significantly to addressing local nutritional gaps. In conclusion, entomophagy in Gunungkidul is not merely a subsistence practice but represents a form of cultural distinction that reinforces food security while offering potential for gastronomic tourism development. This study recommends the need for regulatory support and innovation in invisible insect-based food products to enhance broader market acceptance in the future.

Thematic Culinary Tourism Routes in Medan City Based on the Preferences of Domestic Tourists

Latifah Awaliya — 2026-05-20

This study aims to identify domestic tourists’ preferences toward culinary tourism in Medan City, design thematic culinary tourism routes, and evaluate the routes using the Technology Acceptance Model (TAM). The research employed a descriptive quantitative approach through questionnaires distributed to 68 respondents, supported by field observations and secondary digital data. The analysis examined culinary preferences, tourism attributes, generational consumption patterns, and digital route acceptance. The findings indicate that aesthetic or Instagrammable culinary experiences ranked highest (25%), followed by halal culinary (22.06%) and street food (20.59%). Visual appeal, religiosity, and affordability were identified as the main determinants of destination choice. The results also highlight strong digital-native behavior and social media influence among young tourists. Based on these findings, three thematic culinary routes were developed according to food categories, mealtime functions, and facility convenience. TAM evaluation produced a Perceived Usefulness score of 3.5 and a Perceived Ease of Use score of 3.7, indicating positive user acceptance. The study concludes that Google My Maps can effectively support innovative culinary tourism route planning while strengthening Medan City’s culinary identity.

Public Preference Level for Breadfruit Flour Pancong Cake as a Substitute for Rice Flour

Yudha Ardian Pratama — 2026-07-02

This study aims to explore the use of breadfruit flour as a substitute for rice flour in the making of pancong cake and to measure public preference for this product based on taste, aroma, texture, and color. Breadfruit flour was chosen due to its nutritional content, including calcium, phosphorus, iron, vitamins B1, B2, C, and high fiber, which offer health benefits. Pancong cake, a traditional Betawi delicacy known for its savory taste, was selected as the experimental object due to its potential for innovation using local ingredients. The study employed an experimental method using three different compositions of breadfruit flour: 75%, 50%, and 25%, to find the best formula preferred by the public. A hedonic test was conducted on 21 student respondents from STP AMPTA Yogyakarta, evaluating taste, aroma, texture, and color. The experimental results showed that the 25% breadfruit flour composition produced pancong cakes with a balanced savory taste, dense and porous texture, mild aroma, and appealing color. This composition received the highest preference level compared to the other variations. In conclusion, using 25% breadfruit flour as a substitute for rice flour in pancong cakes is acceptable to consumers and introduces a new innovation in local food diversification.

The Effect of Adding Sappan Wood Extract (Caesalpinia Sappan L.) as a Natural Dye on The Organoleptic Quality of Roll Cake

Fransiska Sri Muryani — 2026-07-02

This study aims to determine how to process sappanwood into natural dyes and consumer responses to roll cakes with different dyes in terms of texture, taste, aroma, and color. This study is a quantitative study with an experimental method. This experiment uses data collection methods, namely, interviews with three experts in the field of pastry and bakery, questionnaires filled out by 20 panelists consisting of 3 experts and 17 students of STP AMPTA Yogyakarta who are members of the Pastry and Culinary Club UKM, and subjective assessments in the form of organoleptic tests and hedonic tests. As for data analysis techniques, this experiment uses a related sample t-test (Paired Sample T-test). From the results of the experiment, it was found that the way to process sappan wood into dye is by using solid-liquid extraction which pays attention to the composition of solvents and solutes in order to obtain a concentrated dye. Furthermore, the results of the experiment also showed that the addition of sappan wood extract affected the organoleptic quality of roll cakes through hypothesis testing, from the taste and texture indicators the significance results were greater than 0.05 which indicated that there was no significant difference. Meanwhile, for the aroma and color aspects, the significance results are smaller than 0.05, indicating that there is a significant difference. From the hedonic test, the significance results are smaller than 0.05, indicating that there is a significant difference in the panelists' preference aspects after the addition of sappanwood extract.

Analysis of Calcium Flour Quality on The Organoleptic Characteristics of Steamed Pandan Sponge Cake

Julian Emmanuel Kurniawan — 2026-07-02

This study aims to analyze the effect of calcium flour substitution from eggshells on the organoleptic characteristics of pandan steamed cake. The background of this study is based on the need for high nutritional value food innovations and efforts to reduce household organic waste. The research method used was an experimental approach with a descriptive design, where wheat flour was substituted with eggshell flour at two proportions: 25% and 50%. Organoleptic testing was conducted by expert panelists to evaluate four parameters: color, aroma, texture, and taste. The results showed that a 25% substitution of eggshell flour (75:25 ratio) still produced a product with acceptable sensory quality, although there were minor changes such as a less vibrant color, an aroma with a mineral aftertaste, and a slightly coarse texture. Conversely, at a 50% substitution rate (50:50 ratio), organoleptic quality declined significantly, characterized by pale color, dominant chalky aroma, sandy texture, and a bitter taste that was off-putting. The conclusion of this study is that the optimal substitution ratio is 25%, where the nutritional value of the product can be improved without significantly compromising sensory quality. The use of eggshell flour as a food additive is proven to be potential, but requires formulation adjustments and processing methods to produce a final product that is appealing to consumers.