Vol. 4 No. 1 (2025): Gastronary

Articles

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

  Muhammad Yustidar Farizqi, Hermawan Prasetyanto

  1-10

  • pdf

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

  Hendro Prasetyo, Hary Hermawan

  11-20

  • pdf

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

  Hasna Mutia Sita, Setyo Prasiyono Nugroho, Syaiful Ade Septemuryanto

  22-32

  • pdf

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

  Sri Khusnul Ainiya, Shafira Syahlaa Delia Dani Zahri

  33-43

  • pdf

• Exploring Sustainable Culinary Tourism Practices in Nganggring Tourism Village, Yogyakarta

  I Made Witara, Sri Larasati, Enny Karmin

  44-49

  • pdf

• Melestarikan Kuliner Tradisional Yogyakarta: Peran STP AMPTA dalam Pariwisata Berkelanjutan

  Septiana Nugraheni, Saryani, Hermawan Prasetyanto

  50-60

  • pdf

• Transforming Traditional Flavors: Consumer Response to Mung Bean Flour Nastar Cookies

  Enny Mulyantari Mulyantari

  61-76

  • pdf

• Bridging Extraction Metrics and Sensory Perception A Single-Origin Rwandan Red Bourbon Pour-Over Case Study Using TDS Profiling

  Fuadi Afif, Fian Damasdino, Dwi Nur Laela Fithriya, Hary Hermawan

  77-87

  • pdf