Journal of Food and Culinary

Konten TikTok dan Pengalaman Kuliner terhadap Minat Generasi XZY pada Tahu Gejrot dan Mi Koclok Cirebon

Ginar Haza Fatriyani — 2026-06-24

This research analyze the influence of TikTok content and culinary experiences on the interest of generations X, Y, and Z in consuming traditional Cirebon food, namely tahu gejrot and mi koclok. The changes that have occurred in social media have influenced generations X, Y, and Z to obtain information and form culinary preferences. This research explores the influence of culinary experience including taste, atmosphere and cultural values on consumers' interest in traditional food., especially tahu gejrot and mi koclok. This study employed purposive sampling in a quantitative survey involving 100 active TikTok users who had consumed these two cuisines. A five-point Likert scale is used for data collection, and analysis is done using Structural Equation Modeling (SEM) based on Partial Least Squares (PLS) and SmartPLS. The study’s findings indicate that promotional combinations through social media and the creation of authentic culinary experiences is effective in increasing generation X, Y, and Z’s interest in traditional food, as well as helping top reserve in the digital era.

Pengaruh Keunikan Produk dan Nilai Budaya Kuliner Terhadap Minat Wisatawan dari Luar Kota Bogor Mencoba Asinan Bogor

Fakhrunnisa Fakhrunnisa — 2026-06-24

This study aims to analyze the influence of product uniqueness and culinary cultural value on the interest of tourists from outside Bogor City in trying Asinan Bogor, a regional culinary specialty with a unique taste and local cultural value. This study used a quantitative approach using the Partial Least Squares-Structural Equation Modeling (PLS-SEM). The questionnaire was distributed online. Data werw collcted from 100 respondents, tourists from outside Bogor who had tried Asinan Bogor, using a purposive sampling technique. The research data were analyzed using SmartPLS 4 software. The result showed that all indicators met the validity and reliability criteria. The results of the hypothesis testing indicate that product uniqueness has a positive and significant influence on tourist interest. Furthermore, the cultural value of the culinary arts also has apositive and significant influence on tourist interest. These findings indicate that the unique taste cultural values contained in Asinan Bogor can increase tourist interest in trying Bogor’s culinary specialties and contribute to supporting the development of culinary tourism in the city of Bogor.

The Relationship Between Academic Stress And Eating Habits In Students Generation Z

Meisa Isna Nursiva — 2026-06-29

Academic stress is a response to academic demands that may affect students’ psychological conditions and eating habits. This study aimed to determine the relationship between academic stress and eating habits among Generation Z university students. A quantitative study with a descriptive-analytic and cross-sectional design was conducted online in Indonesia from March to April 2026. A total of 132 respondents were selected using quota sampling. Academic stress was measured using the Academic Stress Inventory (ASI), while eating habits were assessed using the Adolescent Food Habit Checklist (AFHC). Data were analyzed using descriptive statistics and Fisher’s Exact test. The results showed that all respondents experienced academic stress, with 81.06% categorized as severe and 18.94% as moderate. Severe academic stress was most frequently found among eighth-semester students (40.19%). Most respondents had good eating habits (62.12%), although unhealthy behaviors such as frequent consumption of fried foods and difficulties maintaining a healthy diet were still observed. Statistical analysis showed a significant relationship between academic stress and eating habits among Generation Z students (p = 0.043). These findings indicate that academic stress is associated with eating habits, although the direction of its influence may vary among individuals. Further studies are recommended to examine other factors that may influence eating habits, such as emotional eating, sleep quality, physical activity, and socioeconomic conditions.

Gambaran Penerapan Enam Prinsip Higiene Sanitasi pada Penjamah Makanan di Dapur SD Unggulan Aisyiyah Bantul

Vani Nur Fadhilah — 2026-06-30

This study aims to determine the description of the application of the six principles of hygiene and sanitation for food handlersin the kitchen of Aisyiyah Superior Elementary School, Bantul. The type of research used in this study is qualitative research with a case study design. The study was conducted in the kitchen of Aisyiyah Superior Elementary School, Bantul with 8 food handlers as research subjects. Data collection techniques were carried out through interviews, observation, and documentation. The research instruments used were interview guides and observation sheets based on the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011 concerning Hygiene and Sanitation Requirements for Catering Services. Based on the research results, the implementation of the six principles of hygieneand sanitation in the kitchen of the Aisyiyah Superior Elementary School, Bantul has not fully met the standards of the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011. In the aspect of food storage, the implementation has not met the requirements due to limited facilities. In the aspect of food processing, personal hygiene has not been optimally implemented, such as the use of accessories, long nails, and the use of incomplete PPE. In the aspect of food transportation and serving, practices that have the potential to cause cross-contamination are also still found. The implementation of the 6 principles of hygiene and sanitation for food handlers in the kitchen of the Aisyiyah Superior Elementary School, Bantul has not fully met the standards of the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011. Several discrepancies were still found in the aspects of food storage, food processing, storage of prepared food, food transportation, food serving, and personal hygiene of food handlers.

Keywords: Hygiene sanitation, food handlers, food safety, school kitchens.