Indonesian Culinary Research Articles

Historiography of Indonesian Culinary: Tracing Trails and National Identity Through the History of Food

Indonesia's cultural heritage, especially its food traditions, needs more thorough documentation, making it hard to learn about the culture and national identity through cuisine. This often leads to cuisine being seen as just food, ignoring its deeper cultural and philosophical meanings. This study uses a historical approach to address this gap in understanding Indonesian culinary history. Various sources like photos, videos, documents, newspapers, and magazines are used as primary sources in this research. The research finds many historical cookbooks from colonial times to after Indonesia gained independence, each with unique features. These cookbooks reflect the cultural context of their time. Recognizing cuisine as a dynamic part of national identity, evolving over time and across regions, is crucial in establishing a national cuisine. This requires a deep dive into culinary history and an understanding of the role of Indonesian culinary historiography in shaping the nation's food culture.

Systematic Literature Review: Cultural Identity In Local Food Distinctiveness

Indonesia is one of the most diverse countries in the world. This is marked by a variety of culinary cultures, including Malay, Indonesian, and Indonesian cuisines. Mapping Indonesian culinary culture: an early contribution to promoting Indonesian culinary tourism. This writing uses the systematic literature review (SLR) method, where the data sources come from articles or scholarly works related to the cultural identity of unique foods in Indonesia. The SLR includes 1) research objectives; 2) inclusion criteria; 3) search strategy (data search/study selection strategy); 4) data collection; 5) study quality; and 6) data synthesis results. SLR is a systematic review of literature that primarily focuses on Indonesian systematic literature in literature reviews.

Exploring Indonesian Cuisine Ethnographically: A Fusion of Heritage and Innovation Through the Lens of Local Wisdom

Background: Traditional cuisine as an ancestral cultural heritage is a marker and an inherent identity characteristic of the presence of an ethnic group in a city. The preservation and development of Indonesian culinary become the important choices to preserve the cultural heritage of foods. This research aims to find the types of preservation and development of Indonesian culinary as the cultural heritage in East Java. Methods: This research employed the ethnography approach, which was carried out in East Java, Indonesia, specifically in the cities of Surabaya, Gresik and Sidoarjo as the representation of community with the industrialist culture and coastal community using marine products as the distinctive food ingredients for the community. Result: The dynamics of culinary food stalls, such as rawon, soto, rujak cingur, penyetan and kupang lontong which produce traditional cuisine has become the attributed icons in East Java. Indonesian culinary preservation that is established in the traditional cuisine-based industry has given new hope to consolidate the populist economic sector or the small and medium enterprises, as well as providing job opportunities for the urban community. Through this preservation, Indonesian culinary can be the important part of cultural heritage as well as the distinctive identity of a city.

Peran Produser Dalam Pembuatan Program Feature Kuliner “Rasa Nusantara” Edisi Warung MJS

With the decreasing popularity of typical Indonesian food, television must develop more creativity in Indonesian culinary feature programs, therefore the role of television media is needed which can present information about culinary with interesting concepts and also present a variety of dishes from various regions in Indonesia. The creator of the work created a culinary feature program that has a lot of information and is also a reference for unique and interesting places to eat or restaurants with the theme of typical Indonesian food as inspiration and is also suitable for generation Z to get to know and preserve the culinary riches of the archipelago. The creator created a culinary feature program "Rasa Nusantara" Edisi Warung MJS. In the work on this culinary feature program, the creator as Producer is tasked with overall responsibility for the implementation of this production relating to audio visuals and is involved in creating or packaging a program concept or idea chosen in Pre-Production, Production and Post-Production. The general benefits include adding to the impressions of Indonesian culinary tourism and providing alternative entertainment for viewers of this program. The hope is that this culinary feature work will present information about Indonesian culinary locations in Jakarta, namely a feature show that has the unique characteristics of a place that is attractive to Generation Z and that the audience will also have the opportunity to enjoy this culinary program as entertainment.

Peran Penulis Naskah Dalam Pembuatan Program Feature Kuliner “Rasa Nusantara” Edisi Warung Mjs

Abstract ­- Indonesia can be said to be a place rich in culinary delights because there are various types of cuisine in each region, both in the form of heavy meals and snacks. The progress of increasingly modern times has more or less influenced the decline in the popularity of several typical Indonesian foods. Television must develop more creativity in Indonesian culinary feature programs. Therefore, a culinary feature program entitled "Rasa Nusantara" Warung MJS edition was created. This feature program will provide information about unique culinary locations in the archipelago with an exploration of the themes of these places which are characteristic. This program is not only informative, but has the impact of inviting the audience to learn more about the variety of typical Indonesian foods. In this program, the creator of the work acts as a script writer, where his duties involve the ability to develop an idea into a script, create a treatment, create a list of questions for interviewing sources, and compose the script. The general benefits include adding to Indonesian culinary tourism shows, as well as providing alternative entertainment for viewers of this program. The creator of the work hopes that with this culinary feature program the younger generation will participate in preserving Indonesia's culinary riches. Keywords: program feature, culinary, scriptwriter

Buku Resep 20 Hidangan Olahan Kacang Tanah Khas Indonesia

This article discuss about a recipe book containing 20 recipes using beans of Indonesia "Variation of Signature Indonesian Peanut Preparation" that introducing types of dishes that use beans in Indonesian culinary, helping readers to broaden horizon about types of beans products and dishes, also helping readers to cook various dishes containing beans that are simple, practical, and easy to make daily to fulfill daily nutritional intake. This research is using qualitative approach with secondary data obtained from literature review, internet website, and hedonic test with experts that relate to Indonesian bean dishes. The 20 recipes of Indonesian bean dishes then are selected to be tested on expert panelist, which is a chef or a cook that is skilled an experienced in food production or cuisine, especially Indonesian. The test is conducted using hedonic and questionnaire analysis. The research result shows that this recipe book contains interesting and easy to understand recipes, also obtaining above five in average in questionnaire analysis and hedonic test. This recipe book is acknowledged to have potential in empowering Indonesian bean dishes. The writer however, still realizes the downside of the recipe book and write several suggestions, such as providing complete information on the description of dishes, using simple language that is easy to understand, also include more photos and illustration, and recipe making steps.

Marketing Communication Strategy for Warung Makan Madun Oseng Nyak Kopsah Through the Tiktok Social Media Account @madunosengoseng in Promoting Authentic Indonesian Culinary

Indonesian culinary is the result of multicultural culture spread across 38 provinces. One of the interesting Indonesian culinary delights is typical Betawi culinary delights, namely Warung Madun Oseng Nyak Kopsah, a food stall that serves typical Betawi menus and other home-cooked dishes. The stall, which was started in 1997, is now innovating by using TikTok social media as its promotional medium. This research aims to analyze the Marketing Communication Strategy through the Tiktok Account @madunosengoseng in Promoting Authentic Indonesian Culinary. This research uses Integrated Marketing Communication theory. The research method used is a qualitative descriptive method with data collection carried out by means of observation, interviews, documentation and online search. The results of this research show that the marketing communication strategy carried out through the tiktok account @madunosengoseng, with content whose theme contains eight elements of integrated marketing communication, provides information about the food menu, and also presents content that is entertaining in nature. One of the entertaining content is the appearance of the "viral" figure of Nyak Kopsah. The promotional strategy carried out through the TikTok account @madunosengoseng has succeeded in making Betawi culinary specialties known and popular with the wider community

Standar Resep Dekonstruksi Asinan Bogor Dalam Menghadapi NHI Tourism Skill Competition Menjadi Fusion Appetizer

Indonesia which stretches from Sabang to Merauke has various types of culinary flavors, diversity from how to process food and beverages and the mention of food and beverage names characterize their respective places or regions. The rapid development of Indonesian culinary is also recognized by the international world, some Indonesian foods that are recognized as the most delicious foods in the world, namely Rendang, Fried Rice, Satay, Soto, Gado-gado, Pempek, Serabi, Pisang Goreng, Lupis and Cenil. Nowadays a new trend has emerged where in presenting food when plating is strongly influenced by art and aesthetics to make the food value-added, because the author is interested in deconstructing Asinan Bogor in the face of the NHI Tourism Skill Competition (NTSC) event. This research uses a qualitative approach with an analytical descriptive type of research. And using observation methods, interview methods, and literature study methods. Research samples were taken by competition participants. Data collection was carried out by directly observing the use of standard recipes in deconstructing Asinan Bogor. The results showed (1) by deconstructing Asinan Bogor into Fusion Food can increase students' self-esteem in participating in competitions at the NHI Tourism Skill Competition (NTSC) event, in addition to preserving traditional food. (2) the application of the deconstruction of Asinan Bogor into Indonesia Appetizer. (3) Participants of the competition succeeded in decomposing a dish into its own components or ingredients and served in a new way, this is evidenced by the first taste panel and changed to a new and creative way dish at the time of the second and third taste panels and during the Indonesia Appetizer competition using the Bogor Asinan Deconstruction.

Internationalization of Indonesian culinary in learning Indonesian for foreign speakers (BIPA) in United States students

Increased interest in the Indonesian language and culture among foreign students in the United States has drawn attention to the internationalization of Indonesian cuisine as an integral part of Indonesian Language for Foreign Speakers (BIPA) education. This research aims to explore the potential for the internationalization of the Indonesian language through a scientific-thematic approach by integrating Javanese culinary tourism into the Indonesian language teaching materials for international students (BIPA) in the United States. The study identifies how a learning method focused on Javanese culinary tourism can enhance international students’ understanding and proficiency in the Indonesian language, as well as how interactions with culinary culture help them comprehend the social, cultural, and historical values of Indonesia. This research employs a qualitative research method with a case study approach. Data is obtained through surveys and interviews with BIPA students studying Indonesian through culinary means, as well as instructors and program administrators at Yale University, United States. The data obtained from this research include expert validation data on the instrument’s feasibility, expert validation data on the effectiveness of the developed teaching materials, and practicality data of teaching materials in the form of practicality scores filled out by BIPA students and teachers. The results of this study indicate that, in teaching nasi goreng as a BIPA teaching material, it is crucial to ensure that the approach used is relevant, enjoyable, and tailored to the needs and proficiency levels of the students. As mentioned earlier, the integration of Javanese culinary tourism into Indonesian language teaching materials for foreign speakers using a scientific-thematic approach is an effective way to introduce nasi goreng and Indonesian culture to BIPA students in the United States or elsewhere.

TUMPENG MEGANA AS A SOURCE OF IDEAS CREATION MOTIVE BATIK ON CLOTHES CASUAL

Abstract Tumpeng megana is a traditional Indonesian culinary served at the event thanksgiving birth baby or commemorate day born. Presentation tumpeng megana as form symbolic as a delivery of gratitude and supplication or pray. Characteristic features tumpeng megana is rice white form cone And surrounded side dish pauk And vegetables around the rice and there are sticks of eggs, shallots, and chilies on top of the rice. The rice white color which symbolizes a purity and vegetables which symbolize hope or prayer request in living life for the child someday, whereas the stab symbolize roundness embroidery Which full Spirit in face challenges in later life. The purpose of creating this work is to introduce back to the culinary archipelago that was almost lost amidst the incoming foreign culinary and develop in Indonesia. Poured into the exists work motive batik on fashion casual . Casual clothing is clothing that is suitable for everyday use and casual needs made with the comfort of the wearer in mind. The foundation of creation on the process The creation of this final project adheres to SP Gustami's creation method with 3 stages namely the exploration stage, the design stage, and the embodiment stage. Motive design selected with the source of ideas from tumpeng megana created through the process of batik and unplug color. Batik write is process incision Evening on cloth with use canting which aims to block the colors. In the process of making batik using dyes remasol And unplug color with use sulfurite.

Analysis of The Moderation Effect of Customer Innovativeness in Increasing Customer Loyalty Phygital Retail in the Culinary Industry

This research was conducted to analyze the Moderation Effects of Customer Innovativeness in increasing Phygital Retail Customer Loyalty in the Indonesian Culinary Industry. The purpose of this study is to analyze the application of the Phygital Retail concept in order to optimize Phygital Retail outlets in the Indonesian Culinary Industry. This research is a quantitative research with the PLS Structural Equation Modeling (SEM) approach. Sources of data in this study were obtained by distributing online questionnaires to respondents who were customers of outlets or Resto Phygital Retail. The results of this study state that as a form of effort towards optimizing Phygital Retail outlets that implement the Phygital Retail concept, it is hoped that consumers can carry out innovations which are encouragement from the consumers themselves to become more involved and loyal to the company, hence consumer involvement and loyalty. This can be achieved by implementing strategies in the Phygital Retail sales system that bring pleasure to consumers.

E-Module of Speech Listening Skills for BIPA 1 Learners for Children with Indonesian Culinary Content at the Cooperative Education Unit School

The purpose of this research is to describe 1) the needs analysis profile for the development of e-module listening-speech skills for BIPA 1 students with Indonesian culinary content; 2) the design of an e-module of listening-speech skills for BIPA 1 students with Indonesian culinary content; 3) developing an e-module of listening-speech skills for BIPA 1 students with Indonesian culinary content; and 4) the implementation of the listening-speech skills e-module for BIPA 1 students with Indonesian cuisine content. 5) Response of e-module on listening-speech skills for BIPA 1 students with Indonesian cuisine content. The research and development (R&D) approach was applied in this study with the ADDIE concept. Data collection techniques using literature study and semi-structured interviews. The research data is in the form of words and documents, which are then analyzed with the techniques that will be described descriptively in the form of a collection of words arranged, data reduction, analysis, data interpretation, and triangulation. According to the findings of this development research, the electronic development of the BIPA 1 students' listening-speech skills module with Indonesian cuisine content receives an average percentage of 87% with a very good predicate. As a result, the development of electronic listening-speech skills courses suited to the demands of BIPA 1 pupils is conceivable.

Fostering The Indonesian Culinary Through Language and Visual on Social Media: Tourism Discourse Perspective

The growth of culinary tourism has become a tourist attraction in many countries worldwide. Culinary is important in endorsing the uniqueness and authenticity of the country and nation. This paper investigates the role of language and visual images in fostering Indonesian cuisine on social media, Facebook, Instagram, and Twitter in multimodal perspectives. This research adopted multimodal discourse analysis to manipulate the data gained. The study focuses on the language and visual elements employed in social media. The choice of words and stylistic strategies on Facebook, Instagram, and Twitter become the concern of the analysis. The main visual analysis concerns are modality, participant and salience. The find shows that social media relies heavily on exaggerated language and images to foster culinary tourism in Indonesia. It thus contributes to our understanding of how multimodal discourse about Indonesian culinary tourism develops with changing Indonesian tourism.

UPAYA PENGENALAN KULINER LOKAL INDONESIA DALAM MATERI AJAR BIPA MELALUI MEDIA AUDIOVISUAL

Introducing local Indonesian culture as an effort to assit the goverment in inscreasing the interest of cultural tourists who have good and interesting regional potential. This study aims to describe local Indonesian cuisine as material for BIPA students through audiovisuals. This research method used is descriptive-qualitative. Through this learning, it is expected to abe to preserve and also maintain national identity through this BIPA learning. One of the styles that can be used as BIPA’s teaching materials is local Indonesian culinary. This research also involves audiovisual media as an intermediary in the learning process. Audiovisual media was chosen because it is a supporting factor for succesfull learning and is also the right language to introduce cultures in Indonesian. Through this audiovisual media, it can also foster creativity and critica thinking for BIPA students.
 
 Key Words: culture, audiovisual, BIPA (Bahasa Indonesian for Nonative Speaker)

Pengaruh Pertumbuhan Ekonomi Melalui Wisata Kuliner di Kambang Iwak Kota Palembang

The purpose of this study was to determine the effect of economic growth through culinary tourism in Kambang Iwak, Palembang city. The obstacle faced by the kambang iwak traders, when the rainy season arrives, the plastic chairs that traders provide for wet buyers and even awards from the government if the Kambang Iwak traders belong to the creative economy class for Indonesian culinary tourism, especially the city of Palembang, there are no awards in the form of additional capital, certificates or placards about the best taste or the most crowded shops visited by people, so that Kambang Iwak traders can be even more creative in marketing their wares which is a culinary icon of the creative economy, especially the city of Palembang. This study uses a descriptive research approach using a qualitative approach. Results in. In this research, Culinary is one of the pillars of the creative economy. Culinary in Indonesia has great potential in Indonesia to continue to grow. The creative economy in Indonesia, especially in the Palembang area, is snacks in Kambang Iwak. Snacks are in demand by all walks of life, both children, teenagers, adults to the elderly, even traders in Kambang Iwak are well known outside of Palembang. Culinary has an important role to increase economic growth. Culinary is one of the creative economies. Creative economy in the form of culinary is the creativity of human resources as the main asset to create economic added value.

Recipe for The Global Plate

Low Indonesian culinary exports indicate that Indonesian cuisine is not well-known internationally. Culinary promotes national identity, multiethnic cultures, and tourism. On the other hand, tourism exposes local culinary practices and can become a country's international brand. Furthermore, culinary relevance to public diplomacy is recognized. Through these connections, Indonesia can utilize gastro diplomacy to capture the global culinary arts market. Indonesia can learn from Thailand and South Korea how to implement the program more effectively by using the policy transfer framework. Thailand programs addressed various elements that must be developed when opening an overseas culinary arts business. They involved governmental and non-governmental agencies because the programs are board. The South Korean program was more formalized than the Thai programs by enacting a specific law and establishing a distinct organization to oversee the program’s execution. In addition to the healthy image of South Korean cuisine and the global trend toward healthier lifestyles, South Korea's program rode the Korean pop culture wave, which set the stage for the success of the program. Based on the analysis, the recommended model for Indonesia’s program implementation consists of six components in terms of menu and target diners, regulation, responsible organizations and coordination, goals, financing sources, and personnel.

Jiwa Jawi Content Management on Instagram @jiwajawijogja 2021

Purpose. The food (culinary) industry is currently one of the fatest- growing businesses. The Indonesian culinary tourism is not only in terms of the menu but also the art, culture, and philosophical values that make up the dish. The culinary business's development is increasing daily in Yogyakarta, and culinary tourism continues to grow every year. Culinary promotion patterns have also penetrated social media, one of which is @jiwajawijogja, which opened a new branch in Pogung with the name Jiwa Jawi Jogja.The methodology in this research is descriptive qualitative with data obtained from interviews with owner and content designer from @jiwajawijogja, observations on the official Instagram @jiwajawijogja, and documentation from news in online media.A finding of this study is the process of creating content at @jiwajawijogja has received a positive response through events that aim to bring the brand closer to its followers.Suggestion from this research to ensure the message is conveyed properly, we suggest that @jiwajawijogja focus on its targets audience and create hashtags according to the target audience.

Comparative Analysis of Franchising Company Performance Assessment

The purpose of establishing a company is to survive in the future by earning a profit every year. The purpose of this study was to compare the financial performance of franchising companies, between PT. Master of Indonesian Culinary with Velvet Project, period 2018 and 2019. The analysis method uses a comparative analysis of liquidity ratios, solvency ratios, activity ratios and profitability ratios for 2 (two) periods. The conclusion of the study is that the liquidity ratio of the two companies is less than 200%, meaning that the company's performance can be said to be less good. The solvency ratio of the two companies shows an up and down movement. The ratio of its activities, the company PT. This Indonesian Culinary Master is quite good and effective in managing company resources and the profitability ratios of both companies show a decrease in net profit.

PENGARUH BUDAYA KULINER CINA DAN BELANDA TERHADAP KULINER INDONESIA

The Influence of Chinese and Dutch Culinary Culture on Indonesian Culinary. The Indonesian nation is a nation that is rich in spices which then attracts a lot of attention among other nations. Because of this wealth, the Indonesian people themselves have many arrivals from other nations which from their arrival have had an influence in the Indonesian culinary field due to acculturation and cultural assimilation. This research uses descriptive qualitative method through literature study. It is known that the cultural influence brought by the Chinese and the Dutch had a great influence in the culinary field in Indonesia which until now still persists where the culture and culinary from outside Indonesia are acculturated into a new culture which then creates a unique culinary Keywords: Chinese cuisine, Dutch, culture, acculturation, influence

Hambatan Dalam Pengembangan Gastrodiplomasi Untuk Mencapai Brand Image Kuliner Indonesia di Era Pemerintahan Joko Widodo

In Joko Widodo's regime, several efforts have been made by the government in developing Indonesian gastrodiplomacy, namely product marketing and culinary festivals through collaboration with Wonderful Indonesia partners, Bekraf, Diaspora, Indonesian Chef Association and the food product industry. However, these efforts have not been able to achieve a brand image of Indonesian culinary on the international scene. The method that the researcher uses in this research is a qualitative method. The data collection technique used was Literature Study and conducted interviews with several resource persons who were experts in their fields. The author uses the concept of gastrodiplomacy. There are several factors that hinder the development of gastrodiplomacy in the era of Joko Widodo's administration, including product marketing that has not been maximized, festival plan that has not been strategic, certification constraints, use of media, and the application of culinary education that has not been maximized. In this case, the government does not yet have a strategic plan for sustainable and long-term gastrodiplomacy policies.