business; catering; culinary; gastronomy; hospitality; tourism

Vol 9, No 2 (2022)

DOI: https://doi.org/10.17509/gastur.v9i2

Table of Contents

Articles

Development Model Of Special Interest Tourism Packages Through The Exploration Of Local Wisdom In Desa Wisata Wates Jaya
Lila Muliani, Inti Krisnawati
PDF
56-67
Preservation of Traditional and Local Foods of Blora Regency as a Gastronomic Tourist Attraction
Arifin Heri Prasetyo, Pradicko Afrindo Saga, Trisagia Mokodongan, Dewi Turgarini
PDF
68-81
Product Innovation of Taro Croquette with Moringa Leaves and Oyster Mushroom Stuffing
Fatimah Nur Hanifah Nasution, Christian H. Rumayar, Dias Pratami Putri
PDF
82-90
Modified Non-Gluten Tape Muffin Made With Mocaf And Breadfruit Flour
Ghina Nabilah, Woro Priatini, Ilmiati Tsaniah
PDF
91-98
Utilization of Moringa Leaf Powder as a Jelly Candy Flavor
Ngakan Putu Sudiarta
PDF
99-107
Integrated Gastronomy Travel Patterns In Kotagede Yogyakarta
Parjiati Parjiati, Syafril Syafril, Titin Titin
PDF
108-119