Gastronary

"Sego Gono" as a Culinary Tourism Attraction in Temanggung Regency, Central Java

Muhammad Yustidar Farizqi — 2025-04-08

Temanggung has a diverse array of local cuisine, ranging from traditional dishes to contemporary ones. One notable traditional food item is called ‘Sego Gono,’ which has been passed down through generations and holds its own unique historical significance. While it serves not only as part of Indonesia's rich culinary heritage but also as a cultural symbol for the people of Temanggung, it remains underappreciated as a culinary touristic attraction. Given this background, the purpose of our research is to delve into the history of Sego Gono, explore how it is prepared, analyze whether it could serve as a draw for culinary tourists in Temanggung, and examine the gastronomic aspects inherent within Temanggung’s traditional cuisine. Our methodology involves qualitative descriptive research methods combined with data collection techniques such as interviews with practitioners of cooking, experts in gastronomy, historians, and literature studies to understand the origins of Sego Gono as a specialty dish in Temanggung. Data analysis will involve reduction, presentation, and conclusion drawing. Our findings conclude that ‘Sego Gono’ has potential as both a tourist attractor and a developmental tool for culinary tourism in Temanggung, given its historical value and philosophical depth. It can be promoted as a destination for gastronomic tourism while providing additional knowledge for consumers or travelers enjoying their meals there. Furthermore, recognizing Sego Gono as a local specialty can enhance storytelling among visitors, thereby boosting economic values within the tourism industry in Temanggung.

Experiment on Making Dessert Boxes through a Combination of Cassava and Yoghurt

Hendro Prasetyo — 2025-04-08

This experiment aims to combine cassava and yoghurt into a dessert box, focusing on the health benefits of both ingredients. Cassava supports digestive health, provides energy, prevents diabetes, and protects muscle tissue, while yoghurt is rich in calcium, vitamin D, and protein, promoting bone, dental, and digestive health. The objective of this study is to revive the popularity of cassava, which has become less common in modern diets, by transforming it into a trendy dessert with yoghurt. The study also examines adolescent preferences regarding taste, color, texture, and aroma. The results showed that the combination of cassava and yoghurt offers a unique taste, blending the sourness of yoghurt, the savory flavor from coconut milk, and the sweetness of cassava. The texture is smooth and soft due to the high water content in the steamed cassava, which is then pounded and processed to achieve a creamy consistency, making it an appealing and nutritious dessert option.

Traditional Culinary of Yogyakarta as a Pillar of Tourism Sustainability: A Study at Gadri Resto, Yogyakarta

Hasna Mutia Sita — 2025-04-08

This study aims to explore the role of Gadri Resto in supporting tourism sustainability through traditional culinary practices by utilizing local ingredients, as well as identifying the use of local ingredients for culinary sustainability in Yogyakarta. A qualitative approach with a case study method is used in this research, involving a population consisting of Gadri Resto managers, domestic and international tourists, local farmers, and relevant government stakeholders. The sample was selected using a purposive sampling technique, including five restaurant managers, ten tourists, three local farmers from Bantul and Sleman, and two government representatives from the Yogyakarta Tourism Office. Data were collected through in-depth interviews, participatory observations, and documentation. The analysis technique follows Cresswell’s (2014) thematic model, which includes data reduction, data presentation, and conclusion drawing. The research findings indicate that Gadri Resto integrates sustainability elements through the use of local ingredients such as young jackfruit and palm sugar from local farmers, the presentation of traditional dishes like gudeg keraton with cultural narratives, and community empowerment through job creation. The main challenges include dependency on seasonal ingredients, fluctuations in raw material prices, and low consumer awareness regarding sustainability.

The Future of Sustainable Culinary: From Local Ingredients to the Traveler's Table

Sri Khusnul Ainiya — 2025-04-08

This study investigates how local ingredients can underpin the development of sustainable culinary practices in Yogyakarta and their influence on tourism and the local economy. Utilizing a qualitative approach based on the Miles and Huberman framework, the research focuses on local culinary entrepreneurs, farmers, tourists, and other stakeholders in Yogyakarta. Participants were chosen through purposive sampling and included 15 restaurant owners specializing in local ingredients, 10 farmers from the regions of Bantul, Sleman, and Gunungkidul, as well as 20 domestic and international tourists. Data were gathered through in-depth interviews, participatory observations, and document analysis. The results indicate that using local ingredients in traditional dishes like gudeg and thiwul not only helps preserve cultural heritage but also boosts restaurant revenue by as much as 25% and creates new employment opportunities for farmers. Both domestic and international tourists expressed a strong preference for authentic, locally-sourced dishes due to the cultural experience they provide. Nevertheless, challenges such as inconsistent availability of local ingredients, inadequate logistics, and low consumer awareness of sustainability impede progress. The study concludes that effective collaboration among government entities, businesses, and communities is vital to addressing these challenges and enhancing Yogyakarta's status as a sustainable culinary tourism destination. Consequently, the findings offer valuable insights for developing sustainable culinary systems in other regions.

Exploring Sustainable Culinary Tourism Practices in Nganggring Tourism Village, Yogyakarta

I Made Witara — 2025-04-08

Nganggring Tourism Village is one of the advanced tourism villages in Sleman Regency, with significant potential for implementing sustainable culinary tourism. This study aims to explore environmentally friendly culinary tourism practices by integrating a sustainability perspective. This research employs a qualitative approach with a case study method. The study was conducted in Nganggring Hamlet, Girikerto, Turi, Sleman, from September to November 2024. The research subjects include the Head of the Independent Livestock Farmers Group of Nganggring, the Head of the Independent Farmers Cooperative of Nganggring, the Women’s Empowerment Group (PKK) of Girikerto Hamlet, and the Nganggring Tourism Village Management. Data collection techniques involve observation, interviews, and documentation. The research findings reveal that Nganggring Tourism Village possesses natural, cultural, and artificial tourism potentials, including the processing of salak pondoh (snake fruit), jemparingan (traditional archery), and Etawa goat farming. Sustainability practices are implemented through local resource management, waste reduction, the use of local ingredients in culinary offerings, and the promotion of salak-based cuisine and Etawa goat milk products. These initiatives add value by balancing economic benefits with environmental conservation. This study is expected to serve as a reference model for other tourism villages in Indonesia seeking to adopt sustainable culinary tourism practices.

Melestarikan Kuliner Tradisional Yogyakarta: Peran STP AMPTA dalam Pariwisata Berkelanjutan

Septiana Nugraheni — 2025-04-08

Penelitian ini bertujuan untuk mengeksplorasi peran Sekolah Tinggi Pariwisata (STP) AMPTA Yogyakarta dalam melestarikan kuliner tradisional Yogyakarta sebagai bagian dari pariwisata berkelanjutan. Pendekatan penelitian yang digunakan adalah kualitatif deskriptif dengan desain studi kasus, di mana data dikumpulkan melalui wawancara mendalam, observasi partisipatif, dan analisis dokumen. Teknik analisis data mengacu pada pendekatan (Creswell, 2003), yang mencakup langkah-langkah sistematis seperti pengorganisasian data, transkripsi, pengkodean data untuk identifikasi tema, interpretasi temuan berdasarkan konteks penelitian, dan validasi melalui triangulasi data. Proses ini memastikan bahwa data dianalisis secara mendalam untuk menghasilkan temuan yang valid dan relevan. Hasil penelitian menunjukkan bahwa STP AMPTA Yogyakarta memainkan peran signifikan dalam melestarikan kuliner tradisional melalui tiga aspek utama: integrasi elemen kuliner tradisional dalam kurikulum pendidikan, pelaksanaan pelatihan berbasis praktik untuk mahasiswa dan komunitas lokal, serta kolaborasi strategis dengan masyarakat lokal dalam pengembangan pariwisata kuliner. Selain itu, penelitian ini mengidentifikasi tantangan utama dalam pelestarian kuliner tradisional, termasuk pengaruh globalisasi, kurangnya kesadaran masyarakat terhadap nilai budaya lokal, dan resistensi generasi muda terhadap makanan tradisional. Hasil penelitian ini mendukung konsep bahwa pendidikan berbasis komunitas, inovasi, dan kolaborasi lintas sektor adalah kunci keberhasilan dalam pelestarian kuliner tradisional. Penelitian ini memberikan kontribusi penting dalam menghubungkan praktik pelestarian budaya lokal dengan pariwisata berkelanjutan, menjadikan STP AMPTA Yogyakarta sebagai model yang relevan untuk institusi pendidikan lainnya.