Bulletin of Culinary Art and Hospitality //bocahjournal.um.ac.id/index.php/bocah <div> <table border="0" width="100%" cellspacing="10" cellpadding="4"> <tbody> <tr> <td valign="top" width="100"> <p><img src="http://bocahjournal.um.ac.id/public/site/images/bocahadm/boccah.jpg" alt="cover" width="200" height="283" /></p> </td> <td valign="top" width="100%"> <table class="data" width="100%"> <tbody> <tr valign="top"> <td width="20%"><strong>Journal title</strong></td> <td width="40"><strong>: Bulletin of Culinary Art and Hospitality<br /></strong></td> </tr> <tr valign="top"> <td width="20%"><strong>Initials</strong></td> <td width="40"><strong>:</strong> BOCAH</td> </tr> <tr valign="top"> <td width="20%"><strong>Editor in Chief<br /></strong></td> <td width="40"><strong>: </strong><strong><a href="https://www.scopus.com/authid/detail.uri?authorId=57219856382">Budi Wibowotomo</a></strong></td> </tr> <tr valign="top"> <td width="20%"><strong>Frequency</strong></td> <td width="40">: 2 Issues every year</td> </tr> <tr valign="top"> <td width="20%"><strong>ISSN (online)<br /></strong></td> <td width="40">: <a href="https://issn.lipi.go.id/terbit/detail/20210614371128639">2797-8249</a></td> </tr> <tr valign="top"> <td width="20%"><strong>Publisher</strong></td> <td width="40"><strong>:</strong> Universitas Negeri Malang</td> </tr> <tr> <td><strong>SINTA Rank<br /></strong></td> <td><strong>: </strong><a href="https://sinta.kemdikbud.go.id/journals/profile/11671">4</a><strong><br /></strong></td> </tr> </tbody> </table> </td> </tr> <tr valign="top"> <td width="20%"> <p><strong>Journal Summary<br /></strong></p> </td> <td width="40"> <div id="content"> <div id="journalDescription"> <p>Bulletin of Culinary Art and Hospitality publishes articles on practice, theory, and research in culinary art and hospitality. This journal <span id="tinymce" class="mceContentBody" dir="ltr" lang="en"><span lang="en">published regularly two times a year in June and December. Bulletin of Culinary Art and Hospitality published by Universitas Negeri Malang and organized by Department of Industrial Technology.</span></span></p> <p title="register"><span class="st">Interested in submitting the manuscript? Kindly <a title="register" href="http://journal2.um.ac.id/index.php/jkbk/user/register" target="_self">­</a><a title="register" href="http://bocahjournal.um.ac.id/index.php/bocah/user/register">register</a>. The author guidelines can be viewed <a title="Author Guidelines" href="http://bocahjournal.um.ac.id/index.php/bocah/ag">here</a>, and the manuscript template can be downloaded <a title="Download template" href="https://drive.google.com/file/d/1UZ__iqK87IbGQPYb3Cfhnyudpz2-6Xgn/view" target="_blank" rel="noopener">here</a>. Please find the submission guidelines <a href="http://bocahjournal.um.ac.id/index.php/bocah/about/submissions">here</a>.</span></p> </div> </div> </td> </tr> <tr> <td><strong>Accreditation Certificate</strong> <p><strong> </strong></p> </td> <td> <div id="content"> <div id="journalDescription"> <p><a href="https://sinta.kemdikbud.go.id/journals/profile/11671"><img src="https://live.staticflickr.com/65535/53531956006_f3a2c17198_w.jpg" alt="" /></a></p> </div> </div> </td> </tr> </tbody> </table> </div> Universitas Negeri Malang en-US Bulletin of Culinary Art and Hospitality 2797-8249 <p>The journal allows the author(s) to hold the copyright without restrictions. Finally, the journal allows the author(s) to retain publishing rights without restrictions</p> <ul> <li>Authors are allowed to archive their submitted article in an open access repository</li> <li>Authors are allowed to archive the final published article in an open access repository with an acknowledgment of its initial publication in this journal</li> </ul> <p><a href="http://creativecommons.org/licenses/by-sa/4.0/" rel="license"><img style="border-width: 0;" src="https://i.creativecommons.org/l/by-sa/2.0/88x31.png" alt="Creative Commons License" /></a><br />This work is licensed under a <a href="http://creativecommons.org/licenses/by-sa/4.0/" rel="license">Creative Commons Attribution-ShareAlike 4.0 Generic License</a>.</p> Comparative Study of Mendol as an Indonesian Traditional Side Dish in Food Tourism //bocahjournal.um.ac.id/index.php/bocah/article/view/40 <p>Efforts to stimulate economic growth, especially after the impact of the pandemic, are currently being undertaken worldwide. The tourism sector, a major economic driver, is transforming strategically. One promising strategy involves promoting traditional cuisine to enhance culinary tourism. Indonesian traditional dishes are an essential aspect of cultural heritage, and <em>mendol</em> is one of Indonesia’s original signature dishes, particularly in Malang, East Java. This research aims to understand the highly sought-after combination of <em>mendol</em> dishes along with traditional Indonesian cuisine through Twitter data analysis. The study employs the Apriori algorithm to analyze the Twitter data’s frequent item sets and association rules. The research findings reveal that <em>mendol</em> is a highly favored dish among Indonesian Twitter users, with <em>Rawon</em>, <em>Nasi</em> <em>Jagung</em>, and <em>Pecel</em> also receiving significant attention. The uniqueness of this research lies in the application of the Apriori theorem method to determine the most valuable culinary combinations within the framework of local culinary co-creation. This research provides insights that can be implemented to optimize culinary presentation, shape a distinctive image of local cuisine, and enhance the appeal of culinary tourism. Ultimately, this contribution is expected to positively impact economic growth.</p> Laksono Budiarto Titi Mutiara Kiranawati Kaede Shirakane Copyright (c) 2024 https://creativecommons.org/licenses/by-sa/4.0 2024-01-04 2024-01-04 3 2 36 43 10.17977/um069v3i22023p36-43 Relation Between Gross Motor Function, Consumption Pattern and Macronutrient Intake with Nutritional Status Cerebral Palsy //bocahjournal.um.ac.id/index.php/bocah/article/view/41 <p>Cerebral Palsy is a condition of motor disturbances caused by brain damage during child development. Globally, the incidence of CP in low- and middle-income countries is 3.4 per 1000 live births. Cerebral Palsy (CP) is defined from the word cerebral, namely the brain, and palsy which is paralysis or a paralyzed condition caused by a nerve disorder that functions to regulate the movement of the body's muscles. The purpose of this study was to analyze the description and relationship between the level of gross motor skills, diet, and intake of macronutrients with nutritional status in people with cerebral palsy. This study used a cross-sectional design, the sample was taken using a non-probability sampling technique with a purposive sampling method and a total of 59 children were obtained. This study used the Spearman Rank statistical test to analyze the relationship between independent variables and nutritional status with a significance level or probability less than equal to 0.05 for respondents using IBM SPSS 25 and Microsoft Excel. The results showed that there was a relationship between carbohydrate sources, namely rice (p=0.000), chicken (p=0,000), citrus fruits (p=0.046), milk (p=0.000), and coconut oil (p=0.000). However, there was no relationship between and vegetable sources (p more than 0.05). There is a relationship between intake of macronutrients and nutritional status in people with cerebral palsy. Energy (p=0.000), protein (p=0.054), fat (p=0.025), carbohydrates (p=0.000). There is no relationship between gross motor function in people with cerebral palsy (p more than 0.05). The results showed that there was no relationship between gross motor function with nutritional status on cerebral palsy. There was a relationship between rice, biscuit, bread, chicken, fish, egg, tofu, spinach, mango, orange, papaya, banana, milk, cheese, coconut oil, butter, sugar, and honey and nutritional status on cerebral palsy. However, there was no relationship between porridge, tempeh, soy sauce, water spinach, carrot, beans, broccoli, dragon fruit, and yoghurt. There is a relationship between intake of macronutrients and nutritional status in people with cerebral palsy.</p> Almas Barizah Fathaniah Eka Andriani Sabrina Sabrina Copyright (c) 2024 https://creativecommons.org/licenses/by-sa/4.0 2024-01-04 2024-01-04 3 2 44 51 10.17977/um069v3i22023p44-51 Unveiling the Most Delicious Foods in the World by Artificial Intelligence and Google Trends //bocahjournal.um.ac.id/index.php/bocah/article/view/42 <p>Food holds significant importance in human existence, serving as the source of energy, as well as the cultural expression, media, and identity of a nation. Currently, gastronomy, or the art of cooking, has gained greater popularity, fueled by an awareness of the importance of healthy and delicious food, along with easy access to culinary information from around the world. Following this popularity, questions concerning the most tasty meal arise, but the answer is subjective in nature. Therefore, this study adopts a novel approach that combines artificial intelligence (AI), consisting of ChatGPT, Bard, and Google Trends, to identify the best global cuisine. The garnered data from Chat GPT and Bard were further analyzed qualitatively, while a quantitative approach was performed on data from Google Trends showing the most popular cuisine globally. The results indicated the five most delicious foods in the world based on Google Trends data, including pasta, sushi, ramen, tacos, and curry. These results differ from ChatGPT and Bard's preferences, where sushi topped the list. The results provide objective guidance for food lovers and the culinary industry and demonstrate the potential of combining qualitative and quantitative approaches in culinary research.</p> Betty Masruroh Aji Prasetya Wibawa Lisa Ramadhani Harianti Ahmed Djoumoi Fuad Maysa Vira Setia Ningrum Nissa Mawarda Rokhman Prananda Anugrah Copyright (c) 2024 https://creativecommons.org/licenses/by-sa/4.0 2024-01-04 2024-01-04 3 2 52 58 10.17977/um069v3i22023p52-58 Analysis of the Effect of Adding Avocado Seed Flour on Proximate, Physical, and Hedonic Properties of Traditional Semprong Cake //bocahjournal.um.ac.id/index.php/bocah/article/view/44 <p>Several studies have revealed that avocado seeds contain various compounds that benefit the body. Avocado seeds can be made into avocado seed flour, which has the potential to be used in making semprong cakes. This research aims to analyze the effect of adding avocado seed flour on the proximate, physical, and hedonic properties of traditional semprong cake. The researcher's method used is method experiment with the objective analysis of characteristic chemistry, physical properties, as well as organoleptic tests on cakes semprong with the addition of flour seed avocado on three different levels, namely 10, 15, and 20 percent of the total composition material. From the resulting laboratory test results from the addition of flour seed avocado in making cake semprong highest protein content was found at a percentage of 20 percent, namely as much as 4.958 percent, the highest fat content is at a percentage of 20 percent, namely 5.415 percent, the highest water content is at a percentage of 10 percent, namely 2.992 percent, the highest ash content is at a percentage of 20 percent, namely 1.771 percent, the highest carbohydrate content is at a percentage of 10 percent, namely 86.148 percent, the highest physical texture properties are at a percentage of 20 percent, namely 0.444 percent, the lowest brightness level is at 10 percent percentage of 67.13N, The highest level of taste preference at a percentage of 10 percent is 4.15 (liked), the highest level of texture preference is at a percentage of 10 percent, namely 4.46 (liked), the highest level of color preference is at a percentage of 10 percent, namely 4.31 (liked), the highest level of aroma preference at a percentage of 10 percent is 4.36 (liked).</p> Mohammad Farhan Prakasa Mazarina Devi Laili Hidayati Norrina Din Copyright (c) 2024 https://creativecommons.org/licenses/by-sa/4.0 2024-01-04 2024-01-04 3 2 59 65 10.17977/um069v3i22023p59-65 Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets //bocahjournal.um.ac.id/index.php/bocah/article/view/45 <p>Dried sweet fruit is a diversified food product that is popular in Indonesia. Dewandaru fruit (Eugenia uniflora L.) dried sweets are expected to be a preferred and beneficial product for health. This study aimed to analyze the Proximate content of Dewandaru fruit. This experimental study utilized a Completely Randomized Design (CRD) with four different drying time treatments consisting of 4 levels (6 hours, 7 hours, 8 hours, and 9 hours) and 2 replications. Observation data were analyzed using One-way ANOVA followed by the DMRT test. The results showed that Dewandaru dried sweets with a drying time of nine hours had the highest chemical properties based on the parameters of the protein content of 3.56 percent, moisture content of 30.90 percent, ash content of 1.81 percent, carbohydrate content of 63.96 percent, fat content 0.4 percent, flavonoids 5,950.85 mg/kg, saponins 46.70 mg/kg, and tannins 242.56 mg/kg. Thus, the drying time rate affects the chemical properties of Dewandaru fruit. However, drying for 9 hours has a higher fat content than other treatments.</p> Mazarina Devi Soenar Soekopitojo Laili Hidayati Issutarti Issutarti Wiwik Wahyuni Mansoor Abdul Hamid Naufal Kukuh Tata Asri Copyright (c) 2024 https://creativecommons.org/licenses/by-sa/4.0 2024-01-04 2024-01-04 3 2 66 71 10.17977/um069v3i22023p66-71