Local Culinary Research Articles

Is Boiling Bitter Greens a Legacy of Ancient Crete? Contemporary Foraging in the Minoan Refugium of the Lasithi Plateau

Wild greens (WGs) play a significant role in Mediterranean diets (MDs), reflecting botanical and cultural diversities, mainly influenced by a complex conglomerate of local human ecologies. This study investigates local ecological knowledge (LEK) linked to traditional gathering and consumption of WGs in the Lasithi Plateau of eastern Crete, where human genetic studies one decade ago showed very peculiar patterns, hypothesising that the Minoan civilisation took refuge there before it disappeared. A field ethnobotanical study was conducted to document the diversity of WGs and their detailed local culinary uses in the Lasithi area by interviewing 31 study participants. Fifty-nine folk taxa (species and subspecies) were recorded, corresponding to fifty-eight botanical taxa. A quotation index was measured to assess the cultural significance of WGs in the study areas; logistic regression analysis was adopted to understand the impact of sensory classifications of WGs and their local cooking methods. Lasithi’s foraging showed a notable prevalence of bitter-tasting WGs, which play a central role in local cognition and culinary practices. This bitterness aspect of WGs, potentially influenced by cultural preferences and genetic factors, probably suggests a connection to the ancient Lasithi’s inhabitants, i.e., Minoan dietary habits. We found that bitterness is the predominant sensory attribute in Lasithi, characterising 45.76% of the WGs. These findings underscore the complex interplay between local ecologies and biodiversity, LEK, and dietary traditions, highlighting the importance of WGs in understanding the evolution of foraging and plant culinary diversities across the Mediterranean.

How Creative Economy Development Plays a Role as a Driving Force in Community-Based Tourism Village Development? An Empirical Study in Central Java Province

This study aims to develop a Creative Economy Development Strategy as a Driving Force for Community-Based Tourism Village Development. This study uses quantitative and qualitative approaches. This study uses primary and secondary data. Data collection methods in this study include observation, interviews, documentation, and questionnaires. The questionnaire in this study was addressed to key persons consisting of several elements including academics, government, society, NGOs, Communities, and also the private sector. The results of this study indicate that Infrastructure and Accessibility and Policy and Regulatory Support have the highest weights, which means that supporting factors such as infrastructure and government policies are very important in the development of creative economy-based tourism villages. Policy and Regulatory Support and Local Human Resource Empowerment are the next priority criteria. Provision of Grants and Subsidies for Creative MSMEs has the highest final score, which means that these elements are alternative strategies that are the main priority for driving the creative economy. Improving Road Connectivity to Villages, Training in Crafts, Fine Arts, and Local Culinary, and Adding Tourism Support Facilities are important strategies to increase the attractiveness and accessibility of tourism villages. The development of galleries or showrooms for MSME products and digital campaigns through social media are also considered strategic in supporting the promotion of local creative products.

Ocimum Tenuiflorum Linne: A Narrative Review

Indonesia's diverse flora offers significant potential for medicinal plant production, yet reliance on anecdotal experiences prompts a deeper examination. This study focuses on Ruku-ruku (Ocimum Tenuiflorum Linne), traditionally a culinary herb in West Sumatra. Despite its local culinary use, Ruku-ruku remains largely unexplored for medicinal properties, emphasizing the importance of phytochemical screening to uncover its therapeutic potential. Ocimum Sanctum, known as Holy Basil or Tulsi, holds sacred status in India and boasts a rich history documented in ancient medical texts. This study aimed to review the evidence for therapeutic efficacy and botanical and chemical aspects. The research methodology, employing a narrative literature review, assesses 40 studies (2015-2023). Results underscore Tulsi's holistic benefits, covering metabolic disorders, cardiovascular and cognitive health, infections, cancer prevention, oral health, wound healing, and weight management. Diverse formulations, from essential oils to capsules and gels, highlight the extensive applications of Ocimum Tenuiflorum Linne. The study explores botanical and chemical aspects, including shoot induction and essential oil extraction. Ocimum Sanctum's adaptogenic and antimicrobial properties are discussed, showcasing its potential under stress conditions and against various infections. In conclusion, this review stresses the vast therapeutic potential of Ocimum Tenuiflorum Linne, urging further research to unlock its full medicinal benefits. Integrating traditional wisdom with modern science positions these plants as valuable subjects for pharmaceutical and medicinal applications, potentially addressing contemporary health challenges, including the COVID-19 pandemic. This research contributes to providing information about Ocimum Tenuiflorum Linne and its benefits for health care as therapeutic properties.

Potential for Developing Horse Products as Souvenirs from Pearung Village, Humbang Hasundutan Regency

The development of processed horse meat as a typical souvenir from Pearung Village, Humbang Hasundutan Regency is an interesting step to introduce the richness of local culinary and culture to tourists and the wider community of Pearung Village, like most areas in Humbang Hasundutan has great potential to develop processed horse meat products because it has a strong livestock tradition and a community skilled in food processing. By combining community empowerment efforts, tourism promotion and product quality monitoring, Pearung Village can develop high-quality processed horse meat and become a famous souvenir from Humbang Hasundutan Regency. Several factors that influence consumer preferences for consuming processed horse meat such as health factors, psychological factors and personal factors. This study aims to make horse meat a typical souvenir from Pearung Village, Humbang Hasundutan Regency. Tourism is one of the utilization of natural resources that can have high economic value for an area that manages natural resources into tourist attractions that can attract visitors both from within and outside the country, in addition to having high economic value and being able to absorb labor. And encourage development. Investment, tourism can grow and increase pride in the nation so that people who care more about a nation will grow. However, development of tourist attraction areas has not been carried out in several tourist areas.

Exploring the consumer perception of seafood: A look at Brazilians

Although Brazil has a wide variety of marine aquaculture species, production is still incipient compared to the world's main producers, and consequent consumption by the population does not reach recommended levels. Understanding the reasons that lead consumers to low consumption of seafood and scallops can help leverage the sector, favoring the local gastronomy, in addition to enhancing the consumption of good quality proteins. The word association (WA) technique, modulated by the food neophobia and the socio-demographic profiles of participants, was used to investigate the perception of Brazilian consumers in relation to seafood and scallops with the aim to contribute to the development of strategies that can collaborate to increase the consumption of these products. The study was carried out with 738 people (56% female). The associations generated by participants were mainly related to positive hedonic characteristics: tasty, delicious and good, especially when they were asked about seafood. These positive hedonic characteristics were less mentioned for scallops and mainly among participants who do not consume seafood regularly. In general, income, consumption habits and lack of knowledge about scallops can interfere with the frequency of the mollusk consumption. The degree of food neophobia played a role on participant's task and the associations generated by low and medium food neophobia consumers for seafood were mainly related to positive hedonic characteristics. The results provided interesting information on consumers' perceptions of seafood and scallops and may contribute to the development of products that better meet consumer expectations, contributing to the expansion and diversification of the local culinary.

Instagram Utilization as User Generated Content in Promoting Local Culinary

Promoting anything is one kind of communication that leverages social media and breakthroughs in IT. Information-gathering, public appeal, and influence-peddling are the goals of promotional activities. Informational, persuasive, and reminder campaigns are the goals of promotion. One app for sharing images or videos is called Instagram. Friends on Facebook can follow us on Instagram thanks to a feature of Instagram that is integrated into Facebook. The capabilities that Instagram offers its users are rather extensive. A user's creation of content and subsequent sharing on a platform of their choosing is known as user-generated content. Users utilize user-generated content to spread knowledge, advertise a company or product, and sometimes even attract attention and encourage other users to purchase. The Instagram account@kulinercirebon served as the study's subject. A food Instagram account, @kulinercirebon, highlights Cirebon's excellent food. Utilizing a qualitative research method with a descriptive approach, the study's objectives were to ascertain the @kulinercirebon account owner's creative process in optimizing Instagram accounts and the optimization of Instagram's use as a medium for Cirebon culinary promotion. The study yielded the following research findings: the process by which creators create promotional content is split into three stages: pre-production, content creation, and post-production. The best way to maximize Instagram's potential as a promotional tool is to take advantage of its features, which include captions, hashtags, video reels, Instagram feeds with multiple photos and comment features.

Ethnographic Research: Potential of Local Culinary as a Tourist Attraction Object in Simalungun Regency, Indonesia

The objectives of this research include exploring the potential of local culinary as a tourist attraction in four Destination Tourist Objects (ODTW), namely Haranggaol, BIS, Sibaganding, and Parapat in Simalungun Regency, Indonesia. The interconnection between food and tourism is currently growing. This research is an ethnographic study to support the acceleration of culinary tourism development in Simalungun Regency. Data were collected through observation and ethnographic interviews with 3 informants, namely key informants, main informants, and supporting informants. Using selective observation and contrasting questions, several contrasting dimensions among the residents of a domain can be identified (for example, we will know that the main foods are "dayok nabinatur" and "saksang," while desserts are found in "lapet boras" and "marlakop-lakop," and perhaps many more contrasts between main dishes and desserts). Such contrasting issues are the focus of componential analysis. Categorization of culinary based on local wisdom can be seen from the following elements: 1) culinary naming in Batak language; 2) cultural themes behind culinary presentation; 3) basic food ingredients; 4) local spices/herbs; and 5) the cooking process of local culinary. The potential of local culinary wisdom and culinary tourism based on local wisdom is worthy of development into a new tourist attraction, namely culinary tourism, to attract tourists.

The Role of Stakeholders in the Strategy of Developing Local Culinary as a Tourist Attraction in the Dieng Highlands of Wonosobo, Central Java

Dieng as a tourist area in Central Java with mountainous tourist attractions, the history and culture they have have great potential in the attraction of culinary tourism. The variety of local culinary owned by Dieng has the potential to become a new culinary tour. Culinary produced by utilizing local agricultural ingredients and processed with traditional recipes for generations. The problem that needs to be analyzed is how the role of stakeholders in the development of culinary tourism and the right strategy to support their potential. This qualitative study collects data through observation, interviews, literature studies, documentation and questionnaires. The theories used for data analysis are stakeholder theory and tourism development theory. The analysis shows that all stakeholders have a positive perspective on the development of Dieng's local culinary. The success of the development of Dieng's local culinary tourism is due to the merger of the roles of all stakeholders. They are already in their respective roles and are already doing well with several culinary programs that are being run. The IE strategy produced in this study shows that the x and y points are in the first quadrant or cell I. This strategy shows that the existing potential is very strong and can be developed with the strategy produced in the SWOT analysis.

Budaya Lokal dan Film: Respon Penonton terhadap Film Yowis Ben Karya Bayu Skak

This study examines the audience�s response to the representation of local culture, especially the city of Malang, which are shown in the movie Yowis Ben. The purpose of this study is to find out the responses given by the audience to the local Malang�s culture in the movie. This study used a qualitative descriptive method with Stuart Hall�s reception analysis approach. The results of the study show that cultural representation of the use of Javanese language with the representation of local culinary of pecel is dominated by a dominant-hegemonic position where the audience fully accepts the message conveyed, meanwhile using local swear words known as pisuhan is dominated by negotiated position where the audience can accept the dominant code but reject it by making a selection. Researcher viewed that this movie is a good media in introducing a local culture of Malang to a wider audiences.

The Success Story Of Tepus Tourism Village In Gunungkidul Regency Yogyakarta Indonesia

Covid 19 pandemic hits tourism in Yogyakarta Indonesia including Desa Wisata (Tourism Village). Desa Wisata Tepus in Gunungkidul Regency of Yogyakarta Indonesia has many interesting tourism attractions such as home-made Batik, Silver jewellery, beautiful beaches and local culinary. However, those tourism attractions were not promoted and managed properly in the beginning as only limited tourist who come before the year 2022. This research is implemented to find out factors that effect from nothing to well-known tourism destination. The Research Question are what factors that make this village improvement and receive award from the government as well as Do Marketing Communication becomes one of the factors on the improvement. A qualitative method that used in-depth interview, Observation and Library Research toward management of Desa Wisata Tepus and key personnels from Gunungkidul Tourism Office were implemented to find out the best strategy to create from Zero to Hero success journey. The 2nd winner of Desa Wisata award 2022 category souvenir is the critical improvement point for Desa Wisata Tepus. It is expected that the result of this research will be the guidance to create another successful story of Desa Wisata and other tourism destination.

Companion Skills for Local Food Tourism Village Facilitators to Improve the Family Economy of Ngemplak Dusun, Sumber Suko Village, Wagir District, Malang

Ngemplak Hamlet is one of the hamlets in Sumbersuko village in Wagir District, especially located on the slopes of Mount Kawi. Wagir District is located between the slopes of Mount Kawi. This hamlet is one of the hamlets in Sumbersuko village that has physical potential in terms of abundant natural resources, especially in the food sector. The people of Ngemplak Hamlet are able to make various food preparations that come from local food ingredients. Nowadays, tourists are starting to like tourist attractions that not only provide natural beauty but also community interaction. The local food village tourism facilitator has the role of providing information to tourists about the local culinary specialties that exist and the typical dishes of the people in Sumbersuko Village that are served to tourists. The concept of local food tourism villages will indirectly require the community, especially village youth, to act as facilitators of local food. However, the lack of information regarding the potential of villages in Ngemplak hamlet by the community, especially teenagers, especially regarding local food, is one of the obstacles when tourists come to their area. There is a need for assistance to prepare teenagers in Ngemplak Hamlet to be trained to increase their knowledge and skills as local food facilitators, which can be an added value for visiting tourists. The objectives of community service are as follows: (1) Empowering teenagers as facilitators of local food tourism villages in increasing their knowledge and skills in processing local food in Ngempalk Village Hamlet; (2) Provide assistance to the management and members of the local food tourism village in Ngemplak Hamlet, Sumbersuko Village in introducing the tourism village through social media; (3) Provide assistance to local food education tourism village administrators in managing the tourism village so that it can run and survive as one of the tourist village destinations in Malang Regency.

The Creative Bali Tourist Destination Recovery Strategy After COVID-19 Pandemic

Purpose: This study aims to examine how the recovery of the tourism sector can be achieved as a more realistic and more competitive step for Bali which has a limited agricultural land area, a dense population, and a culture of people who were used to working in the tourism sector.
 Theoretical framework: The marketing mix in tourism marketing initially started by making a tourism market analysis. This analysis includes an analysis of tourist perceptions and preferences. In general, prospective tourists want a particular tourism product. Sociodemographic and psychographic factors have a large role in choosing tourism products and destinations. Starting from this data is how marketing should be done
 Design/methodology/approach: The design of this research is an exploration of strategies to restore Bali's tourism sector was prepared using descriptive comparative and confirmatory research studies. The research instrument was taken from government reports related to health protocols for the tourism sector and then compared with reality in Bali Tourism Destinations.
 Findings: The results are the potential for the Domestic Tourist market was very large because there are 25 million people who will spend their money to shop for tourism. The impact of tourism activities by the 25 million people will be able to drive the economy of the destination community if the destination community is also involved in the tourism service business so that the pattern of managing the tourism business with the Domestic Tourist market segment can involve MSMEs with local products, local culinary, local souvenirs, local accommodation, etc.
 Research, Practical & Social implications: This research suggests that the local government should set a roadmap for Bali destinations that are considered to have the potential to be developed into domestic or other similar thematic destinations, to create and map the uniqueness of each so that the region can provide a variety of offers for domestic tourists. It was recommended that local governments develop domestic thematic tourist centers based on an expanded marketing mix concept with attention to the elements of attraction, access, amenities, ancillaries, and human resources as agents of change, and Adaptation to a new post-pandemic era.
 Originality/value: The value of the study is finding a solution that the target market for domestic tourists has more potential, especially during a pandemic and when compared to the target for foreign tourists, this requires further research on the advantages and disadvantages of these two target markets.

Indonesian Culinary Application System Design with UML Method

Indonesia has an important role as a country that produces various high-quality culinary items. Indonesia, with its plethora of natural resources and cultural diversity, can generate a wide range of culinary goods, including traditional foods and beverages as well as modern culinary inventions. Natural and cultural potentials are the foundation for the development of exceptional food and beverages in a country manufacturing culinary products. However, numerous issues with marketing are not global enough, even though Indonesian culinary items should be able to compete with well-known food products. Information technology and the internet have altered the culinary business scene in Indonesia, making it easier for local culinary products to obtain worldwide market share. This article investigates how the existence of information technology and the internet has opened up new avenues for Indonesian culinary manufacturers to broaden their marketing reach. Indonesian culinary items can now be accessed by consumers worldwide via an online platform, removing geographical barriers and presenting substantial economic growth possibilities. This study created an application system to advertise culinary products, with the first steps focusing on designing application systems. The Unified Modeling Language technique is used to create the culinary application system. This procedure aids in visualizing the system's structure, and interactions deployment. As a result, development teams and stakeholders have a more structured design and a better grasp of the system. Unified Modeling Language is quickly becoming a valuable tool for supporting thorough collaboration and documentation in application development.

INTEGRATING LOCAL CUISINE INTO TOURISM TO CREATE ECONOMIC AND SOCIAL BENEFITS IN THE DIGITAL 4.0 ERA

This research aims to integrate local culinary into tourism in creating economic and social benefits in the digital 4.0 era. Data collection techniques are documentation from relevant journals and literature sources such as Google Scholar. Data analysis with critical literature. The results of the study show that the integration of local culinary into tourism in the digital 4.0 era creates economic and social benefits. Local cuisine attracts tourists with the uniqueness of traditional dishes. Digital infrastructure and marketing increase the visibility of local culinary delights. Positive impacts on tourism and local communities, such as new income and jobs. The interaction of tourists and local residents through culinary increases cultural understanding, local identity and tolerance. Huge potential for sustainable economic and social benefits

Motivasi Wisatawan Millenial Memilih Kuliner Lokal Sebagai Daya Tarik Wisata Di Ubud Kabupaten Gianyar Bali

Ubud as the center of tourism activities in Gianyar district, you can easily find various types of tourist attractions and tourism supporting facilities. one of them is a restaurant. Ubud was named one of the best cities in Asia by Conde Nast Traveler in 2013, at that time Ubud achieved the highest score based on indicators of atmosphere, art and culture, lodging, restaurants, sites, people's friendliness, and shopping facilities. One of the components that support Ubud in winning the award is the restaurant criteria. Based on the study above, the authors are interested in studying the motivation and determinants of millennial tourist motivation for local culinary tours in Ubud. Data collection used a questionnaire with a scale of 5. The number of samples was determined by quota sampling with predetermined respondents being searched accidently. Data analysis technique using confirmatory factor analysis. Based on the results of the study it was concluded that the motivation of millennial tourists in choosing local culinary as an attraction in Ubud is mostly driven by emotional motivation where purchases made by consumers are based on feelings and pleasures that can be captured by the five senses, and if this is done it will increase status their social. This is reflected in the answers of respondents who feel proud when they enjoy the culinary dishes offered in Ubud and feel happy with these culinary dishes. The motivating factors that determine millennial in choosing local culinary as a tourist attraction in Ubud, Gianyar Regency are factor 1 is the convenience and practicality factor, factor 2 is service, factor 3 is product and factor 4 is location and price. The four factors that determine millennial motivation in choosing local culinary offerings in Ubud, Gianyar Regency, have an influence of 65.64%.
 Keywords: Local Culinary, Motivation, Restaurants, Culinary Tourism, Millennial Travelers

Consequences of local culinary memorable experience: Evidence from TikTok influencers

Underpinned by integrating self-determination and source credibility theories (SCT), this paper investigates the focal roles of memorable local food experiences (MLX) and travel influencer endorsement (TIE) on revisit intention. A questionnaire was used to collect data from 513 TikTok influencers (individuals who frequently post videos on TikTok and have a large number of followers). A purposive sampling technique is used to collect data from TikTok influencers who create videos about food tourism in Pakistan. SmartPLS 4.4 was used with PLS-SEM. The empirical results suggest a positive and significant linkage of culinary memorable experience factors with MLX. The focal effects of MLX and TIE on revisit intention are significantly positive. Our findings further revealed that MLX partially mediated the linkage of culinary memorable experience factors with revisit intention, while TIE strengthened the positive relationship between MLX and revisit intention. The study's findings influence travel agents, local food providers, and marketing specialists who develop marketing strategies for local food tourism and online trip purchasing.

EKSTRAKSI DAN KARAKTERISASI MINYAK ATSIRI DARI DAUN LIMAU KUIT DENGAN METODE DISTILASI UAP–AIR DAN KONDENSOR BOLA TERMODIFIKASI SERTA ANALISIS KOMPOSISINYA MENGGUNAKAN GC-MS

Limau kuit is a typical orange from South Kalimantan which is used by the Banjar people in some certain local culinary. This experiment is explorative research that aims to determine the yield of essential oils obtained by hydrosteam distillation method with ball condenser (type of Allihn) cooling, to determine the characterization of the oil comprising specific gravity, refractive index, optical ratation, solubility in alcohol, the composition of using GC-MS. The leaves of limau kuit were air-dried for one week to decrease the water content and then were cut into smaller pieces about 5 mm in size. A 2.050 grams of the sample lay into the tray of the distillation kettle which was filled with adequate water. The distillation was carried out for about 6 hours and 50-60oC in temperature. The results showed that the performed extraction yielded 0.59%-(v/w) or 0.52%-(w/w) of oils. The oil values of specifie graviry, refractive index, optical ratation, and solubility in alcohol 90% were 0.8285, 1.472, (-)1.90, and 1:4 respectively. The CG-MS analysis showed 31 chemical compounds of the oils and these were five the dominants: γ-terpinene (24,19%), followed by prehnitene (18,26%), (+)-4-carene (8,53%), β-cis-ocymene (7,20%), and β-pinene (5,46%) respectively.

ANALISIS TINGKAT PENERIMAAN KOPI TAHLIL SEBAGAI KULINER KEARIFAN LOKAL : PERSPEKTIF GENERASI MILENIAL

Tahlil coffee is a typical Pekalongan coffee made from coffee beans mixed with various spices. The millennial generation has a lifestyle of socializing while drinking coffee. This study aims to examine coffee tahlil as a local culinary, whether it can be accepted by the millennial generation amidst the many choices of various other types of coffee. The research was conducted using a survey approach, which involved the millennial generation as respondents. The technical analysis uses descriptive analytical techniques to explain the level of acceptance of tahlil coffee based on coffee quality attributes among the millennial generation. Coffee tahlil has been accepted by the millennial generation. Coffee tahlil products as a whole are close to good, with a score range of 4-1, the average product attribute has a score of 2.93. This product attribute score is above the average value of 2.5. The taste of spices in the tahlil coffee, the aroma and suitability of the size of the tahlil coffee have been well appreciated, with a score above 3. Whereas what needs attention is the thickness and variety of servings which are at the bottom score

Philosophy of Ketupat and Opor: the spreading of islamic preaching through local culinary in Java Island

ABSTRACT The dish of Ketupat and Opor has played a significant role in the spread of Islamic preaching. This traditional dish has been used as a means of reaching the local population through their stomachs, incorporating Islamic teachings into local culinary practices. This paper aims to explore the philosophical implications of the spread of Islamic preaching through local culinary practices in Java Islands, with a focus on the dish of Ketupat and Opor. This is a qualitative method with library study, the instruments are observation and documentation. The paper draws on a combination of anthropological and philosophical approaches to explore the significance of Ketupat and Opor in the context of Islamic preaching in the Java Islands. Results found the dish has been used as a means of incorporating Islamic teachings into local culinary practices, creating a uniquely Javanese form of Islamic practice that resonates with the local population. In conclusion, the dish has become an important part of Javanese cultural and religious celebrations. The combination of Ketupat and Opor has become an important symbol of unity and togetherness and has helped to create a strong sense of community among Javanese Muslims.

Strengthening place identity through cultural mapping, Case study: Madura Pendalungan Kampong in Baran-Buring, Malang

The place identity needs to be resurfaced visual-architecturally through place-making and community engagement. From participatory identification of tangible and intangible cultural assets, cultural mapping can increase awareness of cultural assets and a sense of belonging, facilitate network development and collaboration, and prepare village development programs according to local potential. This study aims to compile the potential and resources of Kampung Baran in a participatory manner, and then present it as significant cultural character data in shaping the identity of the place. The research was conducted qualitatively through asset mapping and community identity mapping. Asset mapping is related to the physical resources, while community identity mapping identifies intangible resources. Physical data recording is done through field observation. The on-site data mapping is triangulated through focus group discussions and in-community conversation to identify the intangible resources. Furthermore, the data were categorised, and the relations were analysed to compile the cultural mapping. The results showed that the unity between architectural elements (recontextualization of Omah Gejug), communal space according to the taneyan pattern of Kampung Baran, typical plants, local culinary, traditional arts and language, as well as socio-cultural systems and structures can be visualized to support the revitalization of place identity.