Gastronomy and Culinary Art

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

Halim Ahmad, Lastiani Warih Wulandari — Sat, 25 Apr 2026 00:00:00 +0200

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, Setyo Prasiyono Nugroho, Achmad Taufiq — Sat, 25 Apr 2026 00:00:00 +0200

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, Joshua Cung, Bima Dwi Cahyanto — Tue, 28 Apr 2026 00:00:00 +0200

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, Yusuf Anwar Arya Putra, Dio Saputra, Emi Tipuk Lestari — Sat, 25 Apr 2026 00:00:00 +0200

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

Hermawan, Afif — Thu, 30 Apr 2026 00:00:00 +0200

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.