Elma Nur Hikmawati, Anggi Martiningtyas

PENGARUH ILMU GASTRONOMI SEBAGAI DAYA TARIK MINAT MAHASISWA PADA BIDANG STUDI PENDIDIKAN TATA BOGA

Introduction

Pengaruh ilmu gastronomi sebagai daya tarik minat mahasiswa pada bidang studi pendidikan tata boga. Penelitian ini mengkaji pengaruh gastronomi sebagai daya tarik minat mahasiswa pada pendidikan tata boga. Temukan bagaimana gastronomi membentuk minat dan pilihan karir di industri kuliner.

Abstract

The purpose of this study was to determine the influence of gastronomy as the attractiveness ofrespondents before entering the food and beverage industry with their sustainability as studentsafter taking the field of culinary education. This study uses descriptive and quantitativeresearch methods with primary data collection techniques using a questionnaire withinformants of 50 undergraduate Education and D3 Catering students from the 2020 and 2021classes. The results are (1) 54% of students are interested in exploring culinary science basedon gastronomy obtained through taste, decoration of food (platting), processing, andpreparation of food & beverage. (2) 98% of students want to continue the culinary knowledgethat has been obtained by (3) applying the amount of 40% as entrepreneurs, (4) 36% workingin restaurants, hotels or other tourism sectors, (5) 12% becoming educators, and (6) The same6% open courses and work in food & beverage companies. The conclusion is that gastronomyas a good study in enjoying food & drinks is a factor that supports the interest of respondentsbefore and after becoming a student in the culinary education department. This research is alsosupported based on research journals by; Jefriyanti, Ranti (2017) and Rosyadi, Yusril Fahmi(2020).

Review

This paper, titled "PENGARUH ILMU GASTRONOMI SEBAGAI DAYA TARIK MINAT MAHASISWA PADA BIDANG STUDI PENDIDIKAN TATA BOGA," investigates the influence of gastronomy in attracting students to culinary education programs and sustaining their interest throughout their studies. Employing a descriptive and quantitative approach, the study utilizes questionnaires to gather primary data from 50 undergraduate Education and D3 Catering students across the 2020 and 2021 cohorts. The research aims to understand how an appreciation for gastronomy, encompassing elements like taste, plating, processing, and preparation, shapes student engagement and future career aspirations within the culinary field. The findings presented in the abstract offer clear insights into student motivation and career outlook. Notably, 54% of students expressed a keen interest in exploring culinary science through gastronomy, indicating a strong foundational appeal. Furthermore, a remarkable 98% of students expressed a desire to continue their culinary knowledge, with diverse career aspirations including entrepreneurship (40%), employment in the hospitality sector (36%), becoming educators (12%), or opening courses and working in food & beverage companies (6% each). These results collectively support the conclusion that gastronomy serves as a significant factor in fostering and maintaining student interest both prior to and during their enrollment in culinary education programs. While the abstract effectively outlines the study's purpose and key findings, a more detailed articulation of "sustainability as students" would strengthen its impact. The abstract primarily focuses on continued interest and career intent, rather than exploring aspects such as academic performance, retention rates, or deeper engagement metrics that might fall under "sustainability." Additionally, while a sample size of 50 is provided, further context on the representativeness of this group across both undergraduate and D3 programs would be beneficial. The full paper would benefit from elaborating on the specific mechanisms through which gastronomy's "attractiveness" translates into sustained student engagement and achievement, potentially moving beyond descriptive statistics to explore underlying relationships more deeply.

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