Journal of Gastro Tourism <p><strong>The Journal of Gastro Tourism (JOGASTO)</strong> e-ISSN: <a title="e-ISSN Jogasto" href="" target="_blank" rel="noopener">2985-3931</a> | p-ISSN: <a title="p-ISSN Jogasto" href="" target="_blank" rel="noopener">2985-4350</a> is a journal that contains research material related to tourism, hospitality, hotel, management, gastronomy, culinary, food and beverage. Various viewpoints are loaded with support from the presentation of material from researchers. The development of gastronomy, hospitality and tourism is possible to get the benefits of the application in life, especially from the perspective of the community, educational, and economic institutions. The Journal of Gastro Tourism, published by SHM Publisher in collaboration with <a href="">Himpunan Lembaga Pendidikan Tinggi Pariwisata Indonesia</a>, invites scholars to exchange science research papers related to the novelty in the field of tourism and disseminate them to the public. The JOGASTO publication period is carried out every six months, namely in<strong> February</strong> and <strong>August</strong>. But, authors can submit their work to JOGASTO at any time throughout the year, as the submission process is continuous. The Journal of Gastro Tourism has been indexed by <a title="Garuda Jogasto" href="" target="_blank" rel="noopener">Garuda</a>, <a style="color: blue;" title="Google Scholar JOGASTO" href=";user=F-Mzkg8AAAAJ">Google Scholar</a> , <a title="CrossRef Jogasto" href=";from_ui=yes" target="_blank" rel="noopener">Crossref</a>, <a href="">Copernicus</a>, <a title="Dimensions - Jogasto" href=";and_facet_source_title=jour.1453472" target="_blank" rel="noopener">Dimensions</a>, and <a title="BASE Jogasto" href=";lookfor=%22Journal+of+Gastro+Tourism%22" target="_blank" rel="noopener">BASE</a></p> en-US (Izza Ulumuddin Ahmad Asshofi, S.E., M.MPar., CHE.) (Apri Dwi Lestari, S.Kom.) Fri, 02 Feb 2024 00:00:00 +0000 OJS 60 The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective <table width="590"> <tbody> <tr> <td width="385"> <p>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.</p> </td> </tr> </tbody> </table> Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto Copyright (c) 2024 Journal of Gastro Tourism Fri, 02 Feb 2024 00:00:00 +0000 Building new hotel brand reputation to attract guest in Semarang city <table width="590"> <tbody> <tr> <td width="385"> <p>The hotel industry is an industry that plays an important role in the development of the economy and tourism in Indonesia. The research aims to elaborate brand reputation for new hotels in Semarang. This article uses descriptive research using descriptive qualitative research methods assisted by data collection through documentation and literature study. The research will be conducted using AIDA theory on the 5 newest hotels built in the last 3 years in the city of Semarang. The results show that an increasing of guests in numbers. with the help of AIDA theory, and comparison, it shows that we can still be able to save the hotel industry so that it will not perish that the Room Occupancy Rate (ROR) of star-rated hotels in semarang city for the November 2021 period was recorded at 60.25 percent or an increase of 4.12 points compared to October 2022, which was influenced by the increase in ROR that occurred in the class of 2-star, 3-star, 4-star and 5-star hotels (BPS, 2023). It can be concluded that the ratings that guests give to hotels have good feedback such as good and friendly service, comfortable rooms, strategic hotel location. New hotel gain market awareness due to the needs of customer especially in this recent time. Due to an increasing of numbers in covid cases, and with many new hotels, it shows the interest of hospitality industry. Hotel must do more to promote and get more customers.</p> </td> </tr> </tbody> </table> Muhammad Askha Rafliansyach Wijaya, Siaw Armando Handoyo, Izza Ulumuddin Ahmad Asshofi Copyright (c) 2024 Journal of Gastro Tourism Mon, 19 Feb 2024 00:00:00 +0000 The potential of the mohamad toha area as a street food tourism destination in cirebon city <p>The Mohamad Toha area is located in Kebonbaru Village, Kejaksan District, Cirebon City, in the center of Cirebon city and only ± 200m from the Cirebon mayor's office. This street is filled with various food vendors presenting typical Indonesian flavors with a local touch, from heavy food to sweet snacks, this street has everything to pamper the taste buds of its visitors. This research aims to discover the potential of the Mohamad Toha area as a tourist destination in Cirebon City. By using a qualitative approach and 3A’s analysis, this research identifies what culinary tourism in the Mohamad Toha area could be a potential tourist visit, as well as how to analyze the 3A’s, namely the attractions presented, the amenity available in the area and the accessibility to the area. The findings show that the Mohamad Toha area of Cirebon City has culinary tourism potential which can be an attraction for local tourists and tourists who are on holiday in Cirebon City, and based on the 3A’s analysis the Mohamad Toha Tourism Area is quite supportive of being a culinary tourism attraction in Cirebon City, having various attractions, street culinary, easy access and close to the city center, as well as sufficient supporting facilities.</p> Abdul Khalim, Ratna Puspita Dewi Copyright (c) 2024 Journal of Gastro Tourism Tue, 27 Feb 2024 00:00:00 +0000 Public relations plaza hotel semarang strategy: creating and maintaining a positive public image <p>In the business world, having a good image is undoubtedly something that needs to be considered. This good image can be a way of income, especially for Plaza Hotel Semarang. Unfortunately, problems have arisen in the past and dragged on until now. This study aims to determine the public relations strategy to create and maintain a positive image of Plaza Hotel Semarang. The research method used to obtain quality data is through interviews and literature studies on related issues. The result is that Plaza Hotel Semarang has begun to design a new strategy to change its image among the wider community. However, some internal problems require special attention to be addressed first, especially in human resources. The researcher also listed several related inputs that are constructive and can be implemented appropriately for Plaza Hotel Semarang.</p> Joseph Aldo Irawan, Emik Rahayu, Chondro Suryono, Fitriatunnisa Shabrina, Dian Fitriyana Copyright (c) 2024 Journal of Gastro Tourism Wed, 28 Feb 2024 00:00:00 +0000 Implementation of promotion mix in increasing sales at Janji Jiwa Coffee Volume 841 <p>This research aims to identify the application of the promotion mix at Janji Jiwa Coffee Shop Volume 841. This research uses descriptive qualitative research and data source collection with observation and in-depth interview method. The informant is the manager and owner of Janji Jiwa Coffee Shop Volume 841. Findings of this research indicate that Janji Jiwa Coffee Shop Volume 841 applies four promotion mix variables from the five existing variables. (i) Advertising using paid promote, billboards and banners. (ii) Personal selling by fostering good relations by coming directly to the house. (iii) Direct marketing, in collaboration with grabfood and gofood. (iv) Sales promotion with bonus vouchers, free coffee milk vouchers, and shopeepay cashback vouchers.</p> Artin Bayu Mukti, Ani Pertiwi, Azis Nur Rosyid Copyright (c) 2024 Journal of Gastro Tourism Wed, 28 Feb 2024 00:00:00 +0000