Malay Traditional Food Research Articles

Unfolding Key Factors in Sustainability of Malay Traditional Food: A Systematic Analysis

Unfolding Key Factors in Sustainability of Malay Traditional Food: A Systematic Analysis

A Pilot Study on the Practice of Preserving Authenticity in Traditional Malay Kuih among Producers in Klang Valley

Within the food heritage topic, the traditional food has always been given the limelight for cultural celebration as well as a nation’s identity representation. It has been researched more these days as the value in promoting it to the world promises national economic growth by the tourism activities. However, given the fact that the world is moving forward with globalization, standardization is becoming more apparent across the globe and the traditional food has been getting more threats than just age. In Malaysia specifically, the question of authenticity in the Malay traditional food in general is a never-ending debacle. The argument of what is authentic is still going on with plethora of justifications that are adapting to, and against the standardization. To investigate the matter, a qualitative research design is proposed, and pilot study was initiated. The traditional Malay kuih was chosen to be the object of the research as its product breadth is a range of dynamic delicacies to the sensory as well as traditions. The producers of traditional Malay kuih are the vital informants to expose the insightful meaning of authenticity in the delicacies, and the practices that they normalized to make them accordingly. Considering that these producers are well established in their production of authentic traditional Malay kuih for substantial years of operation, the phenomenological approach is used to gain the lived experiences of the informants regarding the idea of authenticity that they embedded in their production. Having said that, this paper presents the pilot study as initiation for the exploration into the practices of preserving authenticity in traditional Malay kuih among producers in Klang Valley.

Analisis Strategi Pemasaran Online Makanan Tradisional Khas Jambi (Studi Kasus Pada Pelaku UMKM Kota Jambi)

This study aims to: 1) identify and analyze the perpetrators of traditional Jambi Malay traditional food MSME in competing to market their products online through SWOT analysis; 2) knowing and analyzing alternative online marketing strategies by traditional Jambi food MSME actors after knowing their competitive advantage position through SWOT matrix analysis; and 3) knowing and analyzing the role of traditional Jambi food MSME in improving the economy. To reveal these objectives, the researchers used qualitative research methods with a case study approach. The key informants in this study were the perpetrators of traditional Jambi food MSME in Jambi City who were taken by snowball sampling consisting of 11 key informants. Data sources or key informants are selected based on research needs. The results of the study show that: 1) The perpetrators of traditional Jambi food MSME in competing in marketing their products online through a SWOT analysis are divided into two analyzes, namely IFAS and EFAS; 2) alternative strategies, namely 1) Developing the potential for inferior product attractiveness in this case traditional Jambi food which has various types of food, 2) maintaining the authenticity and quality of Jambi traditional food products, 3) Increasing promotion of Jambi traditional food through strategies other online marketing apart from Instagram accounts, 4) setting quality standards for Jambi traditional food products, 5) monitoring the quality of Jambi traditional food products, 6) be honest and improve the quality of service, and 7) increasing offerings of Jambi traditional food products; 3) The role of Jambi Traditional Food MSME in Improving the Economy, namely 1) opening job opportunities for people who need work, 2) as a legacy business from generation to generation so that it becomes a relay for improving the family economy; 3) can increase revenue and; 4) provide education for family members and workers and their children from the results of this MSME business.

The Impact of Modern Technology Towards Malay Traditional Foods Preparation and Cooking Processes in Malaysia

The aim of this research was to explore the impact of modern technology, especially on convenience food and modern cooking equipment used in the preparation and cooking processes of traditional food in the daily lives of Malay households. A qualitative case study approach was applied in this study. The study also adopted in-depth semi-structured interviews with a total of ten informants comprising seven Malay mothers and three Malay daughters who practice Malay traditional food in their daily lives. The collected data were also supported with the participants’ observations. Results of this study revealed that modern technology had greatly influenced the preparation and cooking processes of the Malay traditional food in the following ways: (1) several Malay traditional cooking equipment are no longer suitable for use today, (2) modern technology cannot compete with the taste and aroma of the Malay traditional food that is prepared and cooked traditionally, and (3) modern technology can help sustain the Malay traditional food. These findings demonstrated the impact of modern technology in ensuring the sustainability of the Malay traditional food.

Innovated Malay Traditional Food Products: Do Consumers Accept the Authentic Quality?

Innovated Malay Traditional Food Products: Do Consumers Accept the Authentic Quality?

Keunggulan Bersaing Berkelanjutan Berbasis Inovasi dan Kearifan Lokal Pada Usaha Kecil dan Menengah Makanan Tradisional di Pekanbaru

Business actors' competition in capturing market share has made it essential for business actors to implement sustainable competitive advantage through local wisdom and innovation. It is expected to improve product quality sustainably. This study aims to analyze sustainable competitive advantage based on local wisdom and innovation in small and medium enterprises of Riau Malay traditional food in Pekanbaru. The research method used is qualitative with observation, interview, and literary techniques. The sampling technique used was purposive sampling on ten business actors and triangulation as the analysis technique in this study. This study's findings are that local wisdom factors and product innovation are a source of sustainable competitive advantage in the micro and small business sector of Riau Malay traditional food in Pekanbaru. Although innovations made in traditional Riau Malay food products, this has not made the product more homogeneous but still thick with its uniqueness and authenticity. The resources owned's heterogeneity is reflected in local knowledge, local skills, local resources, and local values in traditional Riau Malay food products, a differentiator that competitors cannot imitate.

Lactic Acid Bacterium With Antimicrobial Properties From Selected Malay Traditional Fermented Foods

Traditional or local fermented foods have been the favourite sources for Lactic acid bacteria (LAB) used for starter cultures. Traditional food such as fermented cassava ‘tapai ubi’, fermented glutinous rice ‘tapai pulut’ and fermented shrimp paste ‘belacan’ have been local heritage consumed as Malay delicacies. In this work, 33 LAB samples were isolated from tapai ubi, tapai pulut and belacan and out of these only 5 LAB isolates (PG, PH, BG, UG and UL) showed inhibitory properties against selected indicator organisms (Bacillus subtilis, Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus). Morphologically, isolate PG, PH, BG are cocci, UL is rod and UG is coccobacillus. Biochemically, isolates (PG, PH, BG UL and UG) are found to be Gram positive, non motile, lactose fermenter and catalase negative. The 16s Ribosomal RNA gene sequencing was carried out and each was identified with an accession number (PB: MT645488, PH: MT645489; BG: MT645490 UG: MT645491 and UL MT645492). Isolates PG and PH from tapai pulut belonged to Pediococcus pentosaceus (at 99% and 98%, respectively). Meanwhile, isolate from Belacan BG belonged to Enterococcus faecium (99%), and those from fermented shrimp, UG and UL belonged to Weissella confusa (99%), and Lactobacillus fermentum (98%), respectively. Majority of the isolates demonstrated broad spectrum inhibition against both Gram positive and negative indicator strains. Compared to the rest of isolates, PH exhibited the highest antibacterial activity against Bacillus subtilis. These results suggested that isolate PH are the most potent isolates which is producing antimicrobial agent with potential as food preservatives.

How do Convenience Ingredients Encourage Young Generations to Preserve the Malay Traditional Food Practice?

How do Convenience Ingredients Encourage Young Generations to Preserve the Malay Traditional Food Practice?

One Year is Not Enough to Adapt with a New Traditional Culture: Looking into the Cultural Heritage Elements and Practices Among Immigrants in Malaysia

Adapting to a new traditional cultural environment has noteworthy implications for emotional manifestations, especially among immigrants who migrated to a new place. This study aimed to examine the effect of living duration (one-year cut-off period) among immigrants in Malaysia on their emotional manifestation towards the traditional culture of the ethnic majority. This study also examined the element of cultural items (games, clothes, or food) most affected during their adaptation in the new traditional culture environment. About 119 international graduate students (male; n=72, 61%) from a public university in West Malaysia who met the inclusion criteria took part in this cross-sectional study. They were selected using convenient sampling method. Using visualisation approach, two groups of immigrants with different living duration (less than a year versus a year or more) were asked to respond to the pictures of Malay traditional items (traditional food, game and clothes) that were projected onto the screen. While viewing the pictures, participants rated their emotional state of valence from one (low valence/high pleasantness) to nine (high valence/high pleasantness) according to the non-verbal pictorial measure of Self-Assessment Manikin Scale. Socio-demographic and acculturation scores were also collected. The study found the one-year duration of living in the country as insufficient for the immigrants to adapt to the new cultural environment. Traditional food seems to be the most affected cultural item. The tendency of immigrants to practice the Malay tradition explained 4% of the variance of immigrants’ emotional manifestation towards Malay traditional food. To conclude, the duration of living in a country is crucial to adapt to a new traditional culture. Unsurprisingly perhaps, traditional food in the particular country brought more emotional property than other cultural items.

Cultural heritage, Emotion, Acculturation, Ethnic minority, Valence.

It is believed that the historical background of the Chinese community in Malaysia has significant impact on their emotional dimension towards the Malay cultural heritage, which is the heritage of the major ethnic group in Malaysia. This study aimed to examine the emotional expression of the Chinese ethnic towards Malay cultural heritage images in comparison to the Malay ethnic. Three different type of Malay cultural heritage images (Malay traditional food - ketupat, Malay traditional dresses – baju melayu/baju kurung and Malay traditional game – wau bulan) were presented to the Chinese (N=80) and the Malay (N=116) participants, recruited from the undergraduate population of a local institution. Participants self-rated their emotional feedback using a non-verbal pictorial measure (Self-Assessment Manikin) which measured the range of emotional response (valence domain), ranging from one (low valence) to nine (high valence). The Chinese indicated similar level of emotion expression as the Malays in response towards the images of Malay cultural heritage. Both Chinese and Malay showed higher self-rated emotional expression for traditional food image (i.e. ketupat) than non-food images (i.e. Malay dresses and wau bulan). Implication of this study points to the effect of acculturation on the emotional development of the ethnic minority and the emotional property of the food image in constructing the emotion.

Pengenalan Teknologi Internet Berbasis Smartphone Untuk Wisata Kuliner Khas Melayu Bagi Ibu-Ibu Pengusaha Makanan Di Kecamatan Medan Labuhan

The Community Engagement activity is done this time is to help the Malay traditional food entrepreneurs who can be said to be less commercial among other culinaries, because when the team Community Engagement conducts a survey to Medan Labuhan a few days ago, there were many Malay traditional food entrepreneurs complaining that their products were difficult to sell, not much demand. If you only expect local buyers, almost all people are good at cooking Malay food and cakes. This makes the team who is struggling in the field of IT to help these women to expand their business by utilizing the internet that uses smartphones to advertise the food they make. The number of culinary or foreign dishes that enter Indonesia does not require the possibility of preserving Indonesia's traditional culinary increasingly eroded by the times. Therefore preservation of traditional culinary must be done because it is part of Indonesian culture. Therefore, the use of technology is very important to preserve traditional culinary and convey it to the public, especially the young generation today.

Sustainable Housing Landscape Concept as a Source of Wrapping Materials for Preserving Culture Activities in Malay Traditional Food

In the Malay community, traditional food packaging is made from a variety of natural ingredients / leaves. The interesting aspect of Malay cakes in the Malay Archipelago is the type of leaves used to wrap food. Examples of leaves used are: banana leaf, upih pinang, baharu leaves, ketapang leaves, yam leaves, pandanus leaves, coconut leaves and rubber tree leaves. However, among these ingredients, banana leaves are very popular and most widely used as wrappers for some Malay food and cakes as wrappers. Uniquely, each type of cake has its own packaging and technique methods, even using the same material from the wrapping material. More unique are some traditional kueh that use coconut leaf and have to go through the woven process to make cone or casing. This privilege requires a skill not everyone, especially this generation. He should be taught this knowledge of woven art / wrapping and the cultural elements behind him will be transferred to a new generation. If not preserved, the country will lose its cultural identity. Modern packaging are using plastic and PVC materials threatens our culture and yet this material will worsen the quality of environmental pollution if the disposal of this waste is not properly managed. In order to pursue this traditional culture, the community is encouraged to plant trees that can be used as packaging of this tradition, around the house and yet contributed for environmental sustainability.

Hari Raya Food and its Significance with Malays

It is becoming a long tradition regardless generations for the Malay community to prepare and served traditional foods for Hari Raya celebration. Through observation and interview procedures, this paper describes the significance of traditional Hari Raya food from three Malay generation women's understanding of the process of Malay traditional Hari Raya food knowledge transfer. Charitable deeds, Social Bonding, and Memories are significant elements in the knowledge transfer processes. Majorities of informers noted that Hari Raya without the traditional food is nothing or did not bring any significant for the celebration. In other words, Hari Raya foods play important roles in cheering or complete the atmosphere of the festive celebration.

Can Traditional Food Knowledge Be Transferred?

This study attempts to identify and recognize the approach of food knowledge transfer that can be applied by the younger generation practices. The observation and ethnographic technique performed during the actual food preparation process of the Malay festive celebrations. Purchasing food ingredients, making an observation, hands-on cooking, regular practices, attending ceremonial events and consume the Malay traditional food were the behaviour that's been identified in introducing and passing the Malay traditional food knowledge to the younger generations. Family food tradition should be passed down and evolved along with the social and technological progress to retain the ethnic cultural identity.Keywords: food knowledge, food practices, knowledge transfer, Malay foodeISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. http://dx.doi.org/10.21834/ajbes.v3i11.97

Malay Traditional Food Knowledge Transfer

This study offers insight into Malay festive cookery and its importance in the transmission of traditional food knowledge among the younger generation. Respondents were observed in four separate ethnographic investigations involving four Malay families. The results indicate that festive cookery plays a significant role for the younger generation to acquire knowledge about traditional food. Thus, it is vital to conserve the practice of preparing the meal for festive occasions to ensure the continuation of traditional culinary culture, customs, and traditions.

Transmission Effects’ of Malay Food Knowledge

This study explored the effects of food transmission activities among the Malay ethnic’s food knowledge and the generation practice. Mother and daughter were selected as an informant in this study. All information analyzed using thematic analysis. Commercialization of ingredients, convenience food products, economy, educational level and lifestyles apparently reduced the practices of Malay traditional foods among the young generations. Mothers, in particular, can play a significant role in preserving the practice of Malay traditional foods. Parents should ensure that the traditional food knowledge is passed down to their generations to ensure the Malay food tradition retains and evolves further.Keywords: Malay ethnic; traditional food; food knowledge; food transmissioneISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia

The Malay Traditional Food Preparation

Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Malay traditional foods that become one of the most valuable knowledge.

MAKING A PROFILE BOOK ABOUT MALAY TRADITIONAL FOOD AND DRINKS OF BENGKALIS

Abstract :Traditional food is a legacy of culture and heritage from the past which can still be served and tasted today. Since the majority of ethnic in Bengkalis Island is Malay, therefore this island is also familiar with the Malay traditional food. Unfortunately, recently this traditional food is less known by the people – both local, national or international. The research question was “Is there a profile about Malay traditional food of Bengkalis in dual languages (English and Bahasa Indonesia)? Meanwhile, the purpose of giving information and maintaining the local traditional cultural heritage of Bengkalis Malay cuisines, the objective of this study was about to make a profile book about Malay traditional food of Bengkalis in dual languages (English and Bahasa Indonesia) as one of promotional media to promote Bengkalis tourism towards local and international tourists. The result of this study was a profile book entitled “Bengkalis Malay Traditional Food”. The method used in this study was descriptive research. It explained what existed and helped to find solution toward the problems. The profile book consists of 30 pages and discusses 5 kinds about Malay traditional food of Bengkalis, such as: Masakan (dishes), Masakan Sepinggan (snacks), Kue Basah (cakes), Kue Kering (biscuits), and Minuman (beverages). The study is expected to give some helps to the local government, especially the Tourism Department, with a promotional item in form of profile book to promote local traditional food of Bengkalis for both local and international tourists. Keywords: Profile Book, Malay Tradition, Food.

The Importance of Knowledge Transmission and its Relation towards the Malay Traditional Food Practice Continuity

This study is to justify the importance of Malay traditional food knowledge transmission towards young generation practice and gain further understanding of the methods of transfer of Malay traditional food knowledge. Ethnographic methods were used in this study by means of observation and photographing techniques of four sets of respondents consist of mothers and daughters. The result shows that most of the older generation and young generation concern about preserving the Malay traditional food. In conclusion, knowledge transmission from the mother to the daughter is essential to preserve Malay traditional food knowledge.

Restriction on Malay Traditional Food Practices

This study attempted to recognize factors restrict young generations to practice Malay traditional festive foods. The study employs the observation method to tap into the actual food preparation process of the Malay festive celebration. Limited knowledge and skills of Malay traditional food and lack of family support the factors that identified to restrict young generation to practice Malay traditional festive foods.2398-4295 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Malay traditional food; Malay young generation; food practices; preserving food knowledge