Betawi Traditional Culinary; Reflection The History Of Jakarta  (Formerly Known As Batavia)

Dhian Tyas UNTARI; Ricky AVENZORA; Dudung DARUSMAN; Joko PRIHATNO; Harnios ARIEF

doi:10.26458/jedep.v6i4.554

Autori

Dhian Tyas UNTARI Indraprasta PGRI University, Jakarta, Indonesia
Ricky AVENZORA Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB
Dudung DARUSMAN Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB
Joko PRIHATNO The Ministry of Environment and Forestry Republic of Indonesia
Harnios ARIEF Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB

DOI:

https://doi.org/10.26458/jedep.v6i4.554

Cuvinte cheie:

Betawi Culinary, Jakarta, Batavia, Culture

Rezumat

Abstract. Betawi is a native of Jakarta where once known as Batavia. The concept of modern society in Jakarta, shifting the traditional value of Betawi. So it is important to study about Betawi culinary; as a Betawi cultural product. Research have the Two phases. The first phase to analyzing the potentials and the functions of Betawi Traditional Cuisines; have using secondary data and the second is to analyzing as well as testing the culinary socio-cultural representation in the community of the Special Capital District of Jakarta using the primary data. Geographically, the respondents will be taken from the five administrative areas of the Special Capital District of Jakarta (330 respondents in total). The assessment aspects in the representation test include; knowledge, uniqueness, originality, social value, distribution, sensitivity and seasonality

Biografii autori

Dhian Tyas UNTARI, Indraprasta PGRI University, Jakarta, Indonesia

Marketing Management, Regional Planning, Ecotourism Management

Ricky AVENZORA, Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB

Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB

Dudung DARUSMAN, Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB

Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB

Joko PRIHATNO, The Ministry of Environment and Forestry Republic of Indonesia

3The Ministry of Environment and Forestry Republic of Indonesia

Harnios ARIEF, Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB

Dosen Prodi Manajemen Ekowisata Dan Jasa Lingkungan, IPB

Referințe

Simulingga, BD. 2005. Pembangunan Kota, Tinjauan Regional dan Lokal. Jakarta: Pustaka Sinar Harapan

Avenzora,R. Darusman, D. Prihatno, J. Untari, DT. 2014. The Business Potentials Of Betawi Traditional Culinary On Traditional Culinary Ecotourism Market In The DKI Jakarta. Prosiding International Seminar On Tourism. P. 516-523.

Untari, D. T. (2016). The Potential Development of Betawi Culinary as an Ecotourism Product in Jakarta. Binus Business Review, 7(3), 275-280. http://dx.doi.org/10.21512/bbr.v7i3.1532

Avenzora, R. 2008. Ekoturisme Teori dan Praktek. Banda Aceh [ID]: BRR NAD dan Nias.

Tjandrasasmita, U. 1977. Sejarah Jakarta dari Zaman Prasejarah sampai Batavia tahun 1750. Jakarta: Dinas Museum dan Sejarah DKI Jakarta.

Tjahjono, G. 2003. Reviving the Betawi Traditional: The Case of Setu Babakan, Indonesia. TDSR,15(1)1. P.15-23.

Sufianto, A. Sugianto, L. Andyni, K. 2015. Akulturasi Unsur Kungfu Tiongkok Dalam Pencak Silat Betawi. Lingu Cultura, 9(1). P.1-6.

Normah. 2015. Peranan Multimedia Dalam Pembelajaran Kebudayaan Betawi Bagi siswa Sekolah Dasar. Jurnal Cakrawala. Vol. XV. No. 2. P.53- 64.

Untari, DT dan Dhona S. 2013. Pengembangan Indigenous Kuttner Melalui Kegtatan Wisata; Tantangan dan Peluang. Jurnal Ilmiah Pariwisata. 18 No.2. P. 135- 145.

Sabudi, I Nyoman, Sukana. 2011. Klasifikasi Makanan Tradisional Bali di Perhotelan. Jurnal Kepariwisataan Indonesia Vol.10. No.2. P.78-89.

Suharti, S. Suwarjo, P. 2015. Peranan Lansia Dalam Pelestarian Budaya. Jurnal Penelitian Humaniora, 20(2). P.49-62.

Adiasih, P. 2015. Persepsi Terhadap Makanan Tradisisonal Jawa Timur Studi Awal Terhadap Mahasiswa Perguruan Tinggi Swasta Di Surabaya. Jurnal KINERJA. 19(2). P. 112-125

Yuliati, U. 2011. Faktor- Faktor Yang Mempengaruhi Konsumen Dalam Pembelian Makanan Jajan Tradisional Di Kota Malang. Jurnal Manajemen Bisnis, 1(1). P.7-20.

Sahrif, M. Shazali Md, Salehuddin M. Zahari. Bahrin, SB. Ishak, N. Muhammad, N. Hannita M. Salleh. Norazmir Md. Nor. (2012). Traditional Food Knowladge (TFK) In Malay Festifal Food. Proceedings of the 2nd. International Conference on Arts, Social Sciences & Technology Penang, Malaysia. P.1-8. [accessed May 5, 2017].