Pub Date : 2024-02-02DOI: 10.52465/jogasto.v2i1.236
Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto
Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.
{"title":"The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective","authors":"Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto","doi":"10.52465/jogasto.v2i1.236","DOIUrl":"https://doi.org/10.52465/jogasto.v2i1.236","url":null,"abstract":"\u0000\u0000\u0000\u0000Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.\u0000\u0000\u0000\u0000","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"57 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139810351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-02DOI: 10.52465/jogasto.v2i1.236
Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto
Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.
{"title":"The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective","authors":"Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto","doi":"10.52465/jogasto.v2i1.236","DOIUrl":"https://doi.org/10.52465/jogasto.v2i1.236","url":null,"abstract":"\u0000\u0000\u0000\u0000Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.\u0000\u0000\u0000\u0000","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"22 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139870516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-27DOI: 10.52465/jogasto.v1i1.147
Adesty Lasally, L. Handayani, S. Arifin
This study aims to analyze the role of ASEAN Tourism Forum (ATF) in supporting tourism in Indonesia. Research methods are carried out qualitatively by collecting data through literature studies. The analysis uses Miles Huberman's analysis which includes data collection, data reduction, data presentation, and drawing conclusions. The results showed that the ATF has played a role in the development of tourism in Indonesia. Some of the roles that have been carried out by ATF are (1) ATF acts as a tourism promoter (Tourism Marketing Strategic (ATMS) to market the Wonderful Indonesia brand), (2) ATF acts as an investment cooperation forum (promotion of Indonesian tourism investment), (3) ATF acts as a tourism standardization forum (standards for green hotels, Food and Beverage, Public Restroom, Homestay, Ecotourism and Tourism Heritage), (4) ATF plays a role in increasing tourist visits in Indonesia by giving awards for the best destinations to boost the prestige of Indonesian tourism, and (5) ATF organizing TRAVEX (Travel Exchange) to boost economically profitable transactions.
{"title":"The role of the ASEAN tourism forum (ATF) in supporting Indonesian tourism","authors":"Adesty Lasally, L. Handayani, S. Arifin","doi":"10.52465/jogasto.v1i1.147","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.147","url":null,"abstract":"This study aims to analyze the role of ASEAN Tourism Forum (ATF) in supporting tourism in Indonesia. Research methods are carried out qualitatively by collecting data through literature studies. The analysis uses Miles Huberman's analysis which includes data collection, data reduction, data presentation, and drawing conclusions. The results showed that the ATF has played a role in the development of tourism in Indonesia. Some of the roles that have been carried out by ATF are (1) ATF acts as a tourism promoter (Tourism Marketing Strategic (ATMS) to market the Wonderful Indonesia brand), (2) ATF acts as an investment cooperation forum (promotion of Indonesian tourism investment), (3) ATF acts as a tourism standardization forum (standards for green hotels, Food and Beverage, Public Restroom, Homestay, Ecotourism and Tourism Heritage), (4) ATF plays a role in increasing tourist visits in Indonesia by giving awards for the best destinations to boost the prestige of Indonesian tourism, and (5) ATF organizing TRAVEX (Travel Exchange) to boost economically profitable transactions.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132453509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hotels have many departments, one of which is food and beverage service, in which the role of the waiter influences the hotel's image in many ways. One of them bridges between guests and waiters. In this case, we need good communication skills when serving guests, as well as dealing with guest complaints by using good and correct communication. The goals given are being able to hone communication skills when dealing with guest problems with Food and Beverages Service. This study applies a qualitative method design, collecting observations on data and literature studies. Based on this research, there are two findings of problems related to communication skills in the hotel sector. The first is how to improve the handling of guest service complaints at hotels and the second is how to overcome obstacles when serving guests during a pandemic. In this article, we explain about Food and Beverage Service. The author applies it to learning in improving communication and problem solving to broaden our understanding, so that we can learn freely and carefully in using standard procedures in hotels and personal quality values, as well as barriers caused by a lack of communication skills in solving problems with guests due to service which is less than perfect.
{"title":"Service skills in solving hotel guest problems in the food and beverage service department in the post-COVID-19 pandemic in the hospitality world","authors":"Rachma Hani Rahayuning Safitri, Oktavia Ayu Fadilah, Veronica Halim","doi":"10.52465/jogasto.v1i1.125","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.125","url":null,"abstract":"Hotels have many departments, one of which is food and beverage service, in which the role of the waiter influences the hotel's image in many ways. One of them bridges between guests and waiters. In this case, we need good communication skills when serving guests, as well as dealing with guest complaints by using good and correct communication. The goals given are being able to hone communication skills when dealing with guest problems with Food and Beverages Service. This study applies a qualitative method design, collecting observations on data and literature studies. Based on this research, there are two findings of problems related to communication skills in the hotel sector. The first is how to improve the handling of guest service complaints at hotels and the second is how to overcome obstacles when serving guests during a pandemic. In this article, we explain about Food and Beverage Service. The author applies it to learning in improving communication and problem solving to broaden our understanding, so that we can learn freely and carefully in using standard procedures in hotels and personal quality values, as well as barriers caused by a lack of communication skills in solving problems with guests due to service which is less than perfect.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131302198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-11DOI: 10.52465/jogasto.v1i1.127
Izza Ulumuddin Ahmad Asshofi, Mutiara Amelia Putri, Rio Dwi Saputra, Aniek Wijayanti
Hotels have a considerable influence in increasing regional tourism and the economy. The hotel itself means a service or service business operated and managed commercially and provided for everyone to receive services, such as rooms, accommodations, food and beverages, and other service facilities. In the tourism industry, especially in the hotel business, there is a term for room sales that has an important role as one of the elements of calculating income in hotels. The purpose of writing articles is to find out the problems that occur in setting room rates, the factors that affect setting room rates, the type of room rates, the purpose of setting room rates, and the method of determining the base price and sale price. The benefit of writing articles is to develop knowledge, especially about room rates and hospitality; to increase insight, knowledge, and experience in writing articles; to later be useful for education, especially for the hospitality industry. The method used in this writing is a qualitative method that produces information in the form of records or data, is descriptive, and tends to use analysis. Room pricing plays a major role in highly competitive businesses such as hotels because hotel room sales are the spearhead of a hotel business. Apart from the hotel having to maintain its profitability, the hotel also has to provide guests with balanced feedback according to the price paid by the guest. However, if the price setting of a hotel room is not driven by good planning and strategy, the business may fail.
{"title":"Analysis of room rates setting in hotel daily operations","authors":"Izza Ulumuddin Ahmad Asshofi, Mutiara Amelia Putri, Rio Dwi Saputra, Aniek Wijayanti","doi":"10.52465/jogasto.v1i1.127","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.127","url":null,"abstract":"Hotels have a considerable influence in increasing regional tourism and the economy. The hotel itself means a service or service business operated and managed commercially and provided for everyone to receive services, such as rooms, accommodations, food and beverages, and other service facilities. In the tourism industry, especially in the hotel business, there is a term for room sales that has an important role as one of the elements of calculating income in hotels. The purpose of writing articles is to find out the problems that occur in setting room rates, the factors that affect setting room rates, the type of room rates, the purpose of setting room rates, and the method of determining the base price and sale price. The benefit of writing articles is to develop knowledge, especially about room rates and hospitality; to increase insight, knowledge, and experience in writing articles; to later be useful for education, especially for the hospitality industry. The method used in this writing is a qualitative method that produces information in the form of records or data, is descriptive, and tends to use analysis. Room pricing plays a major role in highly competitive businesses such as hotels because hotel room sales are the spearhead of a hotel business. Apart from the hotel having to maintain its profitability, the hotel also has to provide guests with balanced feedback according to the price paid by the guest. However, if the price setting of a hotel room is not driven by good planning and strategy, the business may fail.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134425956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-11DOI: 10.52465/jogasto.v1i1.123
Artin Bayu Mukti, A. N. Rosyid
This research was conducted to find out how the banquet section performance during high season at UTC Hotel Semarang. The analytical method used in this study is Qualitative description of the method of collecting data through 4 ways, namely, interviews, observations, questionnaires and literature. The results of data analysis stated that the banquet operations went smoothly. While the obstacles faced by the banquet section are the limitations of Human Resources. The performance of the banquet staff at the time of the high season is good and maximum.
{"title":"Analysis of banquet section performance during high season at the UTC Hotel Semarang","authors":"Artin Bayu Mukti, A. N. Rosyid","doi":"10.52465/jogasto.v1i1.123","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.123","url":null,"abstract":"This research was conducted to find out how the banquet section performance during high season at UTC Hotel Semarang. The analytical method used in this study is Qualitative description of the method of collecting data through 4 ways, namely, interviews, observations, questionnaires and literature. The results of data analysis stated that the banquet operations went smoothly. While the obstacles faced by the banquet section are the limitations of Human Resources. The performance of the banquet staff at the time of the high season is good and maximum.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128324092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-11DOI: 10.52465/jogasto.v1i1.122
Arjuna Putra Sifa, Aditya Gema Fajariandi, Joseph Aldo Irawan, Emik Rahayu
Pedicab is a three-wheeled mode of transportation in ancient times where ancient people used pedicabs as a means of transportation to their destination. The tourist pedicabs in the Old City of Semarang have had a major impact on the economic recovery of the city of Semarang, and the tourist pedicabs are a form of local culture for the people of Semarang. It is indeed not easy for the Municipal Government of Semarang to implement a pedicab tour plan in the Old City of Semarang, because before organizing pedicab tours, the government must talk to small and medium business actors, especially pedicab tour owners. The method used in this assignment is a qualitative descriptive method using grounded theory of real conditions.
{"title":"Community economic recovery through the collaboration with tourist rickshaws in the old city of semarang","authors":"Arjuna Putra Sifa, Aditya Gema Fajariandi, Joseph Aldo Irawan, Emik Rahayu","doi":"10.52465/jogasto.v1i1.122","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.122","url":null,"abstract":"Pedicab is a three-wheeled mode of transportation in ancient times where ancient people used pedicabs as a means of transportation to their destination. The tourist pedicabs in the Old City of Semarang have had a major impact on the economic recovery of the city of Semarang, and the tourist pedicabs are a form of local culture for the people of Semarang. It is indeed not easy for the Municipal Government of Semarang to implement a pedicab tour plan in the Old City of Semarang, because before organizing pedicab tours, the government must talk to small and medium business actors, especially pedicab tour owners. The method used in this assignment is a qualitative descriptive method using grounded theory of real conditions.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"281 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121367576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-11DOI: 10.52465/jogasto.v1i1.126
Ong Pearl Mares, Genta Bernard Mahardika, Muhammad Askha Rafliansyach Wijaya
A hotel is a service that offers accommodation to visitors. Things don't always go smoothly in the hospitality industry, so mistakes are bound to happen. Because guests feel uncomfortable or even make mistakes in cooperation between employees. Interpersonal problems are called human error. Human error or in another sense a standard deviation that can cause problems in the hotel. The cause of the problem itself stems from several factors that occur inside and outside the hotel. An example of a problem that arises in the hotel is the lack of knowledge and skills in dealing with guests. This requires solutions to improve employee performance through orientation and training provided by the hotel to educate employees even better. Usually the culprit of the problems that arise is the hotel staff, including managers, supervisors, insiders and others. Many different actions arise from the problem and all actions inevitably have a cause and effect, especially when it comes to the hospitality business. The purpose of the author writing this article is to know how to solve the problem with a good solution. The method used is qualitative, the author knows how to collect information from various sources. We, the author, tried to offer solutions and actions for human error in hotels.
{"title":"Alternative solution for human error in hospitality industry","authors":"Ong Pearl Mares, Genta Bernard Mahardika, Muhammad Askha Rafliansyach Wijaya","doi":"10.52465/jogasto.v1i1.126","DOIUrl":"https://doi.org/10.52465/jogasto.v1i1.126","url":null,"abstract":"A hotel is a service that offers accommodation to visitors. Things don't always go smoothly in the hospitality industry, so mistakes are bound to happen. Because guests feel uncomfortable or even make mistakes in cooperation between employees. Interpersonal problems are called human error. Human error or in another sense a standard deviation that can cause problems in the hotel. The cause of the problem itself stems from several factors that occur inside and outside the hotel. An example of a problem that arises in the hotel is the lack of knowledge and skills in dealing with guests. This requires solutions to improve employee performance through orientation and training provided by the hotel to educate employees even better. Usually the culprit of the problems that arise is the hotel staff, including managers, supervisors, insiders and others. Many different actions arise from the problem and all actions inevitably have a cause and effect, especially when it comes to the hospitality business. The purpose of the author writing this article is to know how to solve the problem with a good solution. The method used is qualitative, the author knows how to collect information from various sources. We, the author, tried to offer solutions and actions for human error in hotels.","PeriodicalId":344196,"journal":{"name":"Journal of Gastro Tourism","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131168225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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