business; catering; culinary; gastronomy; hospitality; tourism

Vol 13, No 1 (2026)

DOI: https://doi.org/10.17509/gastur.v13i1

Table of Contents

Articles

Development Of Culinary Tourism In South Garut Beach
Woro Priatini, Astri Kusmiati, Dias Pratami Putri, Risya Ladiva Bridha
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1-13
Transforming Dangke into Cookies: A Sensory Evaluation of Traditional Dairy in Modern Bakery Application
Muh. Imam Maulana, St. Hadijah, Riska Veronika, Anggun Sari Sasmita
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14-27
AI Chatbots in Culinary Ecotourism Based on Zero-Waste Gastronomy to Support Green Tourism
Mersiana Setiarini, Kartika Dewi, Putri Isma Farida
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28-45
Resilience of Women Producers and Retail Intelligence Strategy: Bandung Culinary Gastrodiplomacy at Bandung Food Centre Al Wakrah, Qatar
Dewi Turgarini, Heri Puspito Diyah Setiyorini, Gitasiswhara Gitasiswhara, Yudhiet Fajar Dewantara, Muhammad Akbar Gumilang, Savina Azzahra
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46-52
Development Of Oat-Based Fried Pie With Salak Jam Filling As A Healthier Snack
Muhammad Rifky Satria Arianto, Ruwaida Fajriasanti, Muhammad Adieb Hidayatullah
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53-65
Analysis of Color Selection and Interior Design in Stimulating Appetite as a Determinant of Cafe Atmosphere
Satrio Nata Mulia, Fanji Lesmana, Annisa Ramadhanty
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66-73
Traditional Pastry as a Cultural Artefact: Scoping Review on Symbolic in Global Context
Oda Ignatius Besar Hariyanto, Muhamad Zhabiyan Dwi Putra, Fahmi Muhamad Rizky, Ellysia Augris, Renza Fahlevi
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74-93
Developing Mangrove Gastronomy Attractions through a Coast-to-Table Model: An Action Research on Ecosystem Services-Based Food Tourism
Farta Ade Saputra, Farid Asfari Rahman, Bergas Anggito Adjie, Alfiandi Imam Mawardi
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94-107
A Mapping of Papeda Distribution as a Gastronomic Tourism Opportunity in Maluku and Papua
Wiwik Nirmala Sari, Kezia Elsty
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108-125
Preservation of Sundanese Traditional Food A Consumer-Based Approach to Colenak Deconstruction
Fadia Nur Azizah, Ilmiati Tsaniah
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126-135