Analysis of the most popular ketupat types in Jakarta

Abstract

Food or culinary is an identity or reflects the culture of a nation. Indonesia is famous for a variety of popular traditional foods for local tourists who are Indonesians and tourists from abroad. The Lebaran ketupat tradition has become an inseparable part of the life of Indonesian society. Although it is not known when the Kupatan tradition became the Eid tradition in Indonesia, it is a tradition that has become a culture from one generation to the next. Both rural and urban communities hold a Kupatan Eid event to mark the end of fasting and entering the next new life. This study aimed to determine the essential ingredients, spices, and processing of Ketupat food to analyze the types of ketupat popular and consumed by the people of Jakarta. This research is qualitative research with descriptive methods. Descriptive qualitative research describes the philosophy of the ketupat, the history and meaning of the word ketupat and the type of ketupat that is most popular and consumed by the public. This research was conducted in Jakarta because this location is one area with a community that can represent major cities in Indonesia. In qualitative research, data collection is carried out in natural settings (natural conditions in Jakarta), primary data sources, and data collection techniques are mainly participant observation, in-depth interview, documentation and combination/triangulation in the people of Jakarta. Ingredients for making Ketupat: rice, water, salt, pandan leaves and skin or ketupat shells. It turns out that there are many types of ketupat in Indonesia and the most popular types of ketupat that the people of Jakarta consume are ketupat bawang and ketupat pasar because they are easy to make. The portions are suitable as a substitute for rice.