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All Journal Jurnal Manajemen dan Organisasi SULTANIST: Jurnal Manajemen dan Keuangan Kepariwisataan: Jurnal Ilmiah Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (JASMIEN) Jurnal Abdimas Komunikasi dan Bahasa Global Research on Tourism Development and Advancement (GARUDA) TRJ (Tourism Research Journal) Jurnal Riset dan Pengabdian Interdisipliner Jurnal Riset Daerah
Annisa, Rosalina Nur
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Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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Satay as a Culinary Heritage of Indonesian Gastronomy Suwandojo, Dodik Prakoso Eko Hery; Handajani, Sri; Annisa, Rosalina Nur
Jurnal Penelitian Pariwisata Vol 7 No 1 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i1.196

Abstract

Satay is Indonesia's gastronomic culinary heritage that needs to be preserved because it has excellent potential for tourism development. This aims to study the characteristics of satay and what is done to preserve satay as Indonesia's gastronomic culinary heritage. This research is qualitative descriptive. The data used are primary data obtained from direct interviews with 20 satay traders in Yogyakarta, ten chefs of 4-star hotels in Yogyakarta, and the Yogyakarta Special Region Tourism Office. Data collection techniques use interview, observation, and documentation techniques. Data analysis techniques in this study are reduction, presentation, data analysis, and conclusions. The results showed satay food as a culinary heritage of Indonesian gastronomy has a diversity of both types and flavors obtained from different ingredients, spices, and concoctions. Further development is needed to preserve satay so that it becomes culinary that is recognized as a world culinary heritage by publishing Indonesian satay reference books and web/blogs and actively promoting it as an Indonesian culinary destination at regional, national, and international levels. Increase the active role of the government and all stakeholders in Pentahelix in providing information and promotion to increase the popularity of satay as Indonesia's gastronomic culinary heritage. Keywords: Satay, Gastronomy, Culinary heritage, Preserved
Co-Authors AMELIA SETYAWATI, AMELIA Apit Buchori Dodik Prakoso Eko Hery Suwandojo Eko Hery Suwandojo, Dodik Prakoso Ertanta Ari Sudanang Lestari, Fitri Puji Mahanani, Sumiyar Meiana Maulida Hikmawati Ogunjemilua, Emmanuel Makanjuola Salindri, Yerika Ayu Setiyawami Setiyawami Sri Handajani Sugangga, Amelia Sulistyo, Agung Tyas, Dyah Wahyuning Wahyuning Tyas, Dyah Wulandari, Lastiani Warih