Preservation of ‘Jenang’ as Gastronomy Tourism in Yogyakarta

Dewi, Bulqis Purnama and Nugroho, Setyo Prasiyono and Sugesti, Sahlit (2022) Preservation of ‘Jenang’ as Gastronomy Tourism in Yogyakarta. Undergraduate Conference on Language, Literature, and Culture (UNCLLE), 2 (1). pp. 376-385. ISSN 2798-7302

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Abstract

Jenang is a typical Indonesian food made from a mixture of glutinous rice or rice flour mixed with coconut milk and brown sugar. Jenang is a traditional food that is still very popular and loved by many people, especially the people of Yogyakarta. The purpose of this study is to determine the philosophy of jenang and its processing methods, materials, and tools used in the process of making traditional jenang as a gastronomy tourism conservationist. The research method used is a qualitative research method where the objects of this research are five different kinds of jenang, which include jenang sumsum, jenang candhil, jenang procot, jenang abang putih, and jenang ireng. Meanwhile, the subjects of this study are gastronomy experts and traders or producers of jenangmakers. The sample population in this study were traders or producers of jenang makers purposively. Therefore, the data collection techniques in this study were using interviews, observation, documentation and literature study. Furthermore, the data analysis in this study is using data reduction, data presentation and drawing conclusions. The results of this study indicate that the philosophical meaning of these five jenang is safety and welfare in living daily life. While, the ingredients used are local ingredients such as rice flour, coconut milk, Javanese sugar and others.

Item Type:	Article
Uncontrolled Keywords:	Gastronomy Tourism; Jenang; Traditional Food Preservation
Subjects:	Tourism > Culinary Tourism Food and Beverage > Gastronomy > Food Preservation Food and Beverage > Gastronomy Food and Beverage > Gastronomy > Traditional Foods
Depositing User:	Bama Suprobojati SIP.
Date Deposited:	03 Nov 2022 04:12
Last Modified:	03 Nov 2022 04:12
URI:	http://repository.ampta.ac.id/id/eprint/1085

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