GASTRONOMI pada PENYAJIAN BERITA RUBRIK EATING OUT di FEASTIN.ID PERIODE JUNI 2021 - APRIL 2022

Technology is currently increasingly rapid in the field of information and communication, the ease of finding information can make it easier for anyone to search freely. This technology provides the opportunity for everyone to share their culinary experiences in various ways, one of which is online media. Feastin.id is an online media that often uploads articles about food. This online media portal has various categories. However, the Eating out column writes reviews of culinary places that already have loading standards by the editors of Feastin.id. This research aims to find out gastronomy in the Eating Out column news presentation on Feastin.id.
This research uses a descriptive qualitative method with the basis of the research being content analysis. The object used is the Eating Out rubric on the Feastin.id media portal to analyze the content and dissect the scope and objects of research in a structured manner. Several important points in the research focus related to gastronomy, which are formulated in the research subfocus in terms of: The art of presentation in a gastronomic context, the presentation of photos, seen from the story being told, the language used, and the relationship between gastronomy and culture. This research uses a filing system as a data processing technique that analyzes 6 Eating Out articles by grouping categories that have been determined by the researcher. The categories in question are (1) 5W1H (What, Where, Why, When, Who & How); (2) Trifecta of Dining Experience which includes food, service and ambience; (3) Show not tell writing technique. The results of this research show that gastronomy in the presentation of news in the Eating Out Feastin.id column during the period June 2021 – April 2022 fulfills the provisions for gastronomic presentation, namely: (1) The art of presenting a gastronomic context which refers to the food presented and displayed; (2) the presentation of the photo must be visually attractive; (3) The story must provide context for the meal and enhance the dining experience for the customer; (4) The language used in presenting gastronomy must be descriptive and arouse the imagination of customers; (5) The relationship between gastronomy and culture is very important because food is an integral part of cultural identity in every research focus and category that has been determined.