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PENELUSURAN SEJARAH, FILOSOFI DAN BUDAYA MAKAN KUE GEPLAK KHAS BETAWI Kezia Elsty; Zayyini Nahdlah
Jurnal Pariwisata Pesona Vol 5, No 2 (2020): Edisi Desember 2020
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v5i1.4745

DKI Jakarta is the capital city of Indonesia for decades. This city becomes melting points for many cultures resulting in the development of the existing culture and food. One of the ethnicities who stay in DKI Jakarta for a long time ago is Betawi. Betawi ethnicities influence DKI Jakarta in various ways and one of them is food. Betawi also rich in a variety of food both savory and sweets. Geplak cake is one of the examples of a traditional sweets cake originated from Betawi made from toasted rice flour in a traditional way called sangrai. This research aim is to get an insight into the history, philosophy, and eating culture of Geplak cake as one of Betawi traditional cake completed with documentation of the authentic method in producing this cake. The descriptive qualitative approached used to analyze the data and information related to Geplak cake as Betawi traditional cake. The data and information are from the interviewees such as Betawi cultural practitioner and Geplak cake makers and sellers located in the DKI Jakarta region. Betawi Geplak cake appeared around the 1900s. There are several explanations of this cake existence such as the availability of the ingredients in an ecosystem, the creativity of ancestors, and the presence of this cake in Betawi cultural ceremony and important occasions. Geplak cake made from rice flour symbolizes prosperity and as the bridge of hospitality among the Betawi people. Geplak cake appears in important events such as engagement, wedding, and Eid al-Fitr. Eating Geplak cake, it is not only a matter of eating this cake as the food but also appreciates the value behind the cake known from history, philosophy, and eating culture. The presence of behind a story about the food itself will give value-added to the food and also be an attractive tourism product as well for representing certain tourism destination. Geplak cake as Betawi traditional cake needs to be preserved as a valuable cultural asset of DKI Jakarta because its existence enriches the whole story of DKI Jakarta.

KUE GEPLAK BETAWI YANG MENJADI ASING DI TANAHNYA SENDIRI Kezia Elsty
Journal of Tourism Destination and Attraction Vol 9 No 2 (2021): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v9i2.1614

Betawi is one of the ethnicities which exist in DKI Jakarta with its rich culture and foods. Among the variety of food on Betawi, there is Geplak cake as one of the traditional cakes of Betawi made from sangrai rice flour. From all cakes that represent DKI Jakarta, this cake is one of the least known cakes of other traditional Betawi cake. This research was designed to re-discover more about history, philosophy, and eating culture of Betawi Geplak cake as the way to make this cake known more to wider society and documenting the original method in making this cake. The descriptive qualitative approach used to analyze the data and information regarding Geplak cake. Sources for this research were Betawi cultural practitioner, existing Geplak cake makers, and sellers located in DKI Jakarta and respondents from age 18-39 years old. The results of this research were Geplak cake has existed since the 1900s. Geplak cake is not appeared by itself but because of several backgrounds such as the abundant ingredients in the ecosystem, creativity of the ancestors, and demand of the cake as part of a important ceremony. Geplak cake made from rice flour which also represents the prosperity and bridging hospitality among the Betawi people. Geplak cake is quite known among Betawi natives but not for other ethnicities live in DKI Jakarta moreover by the visitor who comes to Jakarta. Geplak cake appears in important events such as engagement, wedding, and Eid al-Fitr. In eating traditional cake like a Geplak cake, it is not the matter of eating this cake as it is just from the dimension of flavor but also from the history, philosophy, and cultural perspective. The food and its story become more valuable and can be an interesting tourism product as well. The term rarely found or nearly extinct must be seen through different perspectives because this cake still exists among Betawi Native especially elder people. A traditional cake like a Geplak cake needs to be preserved as a cultural asset of DKI Jakarta because its existence enriches the whole culture of DKI Jakarta.

Pelatihan Kebersihan dan Tata Letak Rumah Tinggal (homestay) di Desa Wisata Cikolelet Lyly Soemarni Lioe; Kezia Elsty; Renata Taat; Gibran Galeb; Fauriyah Irfah; Siti Rahmawati; Donnie Wijaya
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 3 (2020): Peran Perguruan Tinggi dan Dunia Usaha Dalam Pemberdayaan Masyarakat Untuk Menyongsong
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Pembangunan sebuah desa wisata perlu dilakukan dengan komitmen antar pemangku kepentingan dan masyarakat lokal secara berkelanjutan dan merata untuk semua warga desa. Sumber daya manusia merupakan hal yang perlu diperhatikan karena kualitas sumber daya manusia yang akan menjadi roda penggerak aktivitas desa wisata yang membawa kontribusi ekonomi masyarakat lokal. Sumber daya manusia di desa wisata Cikolelet yang masih minim dan pengetahuan mereka mengenai pariwisata dan pengelolaannya masih terbatas, peningkatan akan pendidikan dan pengetahuan masyarakat lokal harus ditingkatkan untuk mendukung tumbuhnya sektor pariwisata di Desa Wisata Cikolelet. Kegiatan pengabdian kepada masyarakat ini dilaksanakan sebagai salah satu upaya meningkatkan kapasitas pelaku wisata rumah tinggal di desa Wisata Cikolelet dengan pembekalan untuk mengelola rumah tinggal (homestay) menjadi tempat penginapan yang bersih dan nyaman bagi wisatawan. Kegiatan ini berlangsung selama 1 hari penuh diikuti oleh pengelola/ pemilik rumah tinggal (homestay) dari 8 rumah tinggal yang tersedia. Metode yang digunakan berupa paparan SOP kebersihan dan tata letak ruang tinggal serta kelengkapannya, kemudian dilanjutkan dengan bekunjung ke lokasi rumah tinggal dan melakukan evaluasi antar peserta. Manfaat dari kegiatan ini memberikan gambaran terkait kebersihan, peletakkan dan kelengkapan standar yang dibutuhkan untuk menjadikan rumah tinggal nyaman bagi wisatawan dan memberikan saran praktis bagi pemilik rumah tinggal untuk menciptakan suasana nyaman dan aman.

Penyuluhan dan Pelatihan Pemasaran Desa Wisata Cikolelet dengan Teknik Covert Selling Themmy Noval; Lyly Soemarni; Andi Guna; Kezia Elsty; Casey Eve; Nicholas Nicholas; Naomi Michelle Lim
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 3 (2020): Peran Perguruan Tinggi dan Dunia Usaha Dalam Pemberdayaan Masyarakat Untuk Menyongsong
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Sumber daya manusia dan ekonomi merupakan hal utama yang harus menjadi perhatian, melihat kondisi masyarakat Desa Wisata Cikolelet yang memiliki jumlah tamatan SMA yang masih minim dan kurangnya pengetahuan mengenai kegiatan kepariwisataan, dalam hal pemasaran desa wisata perlu dilakukan penguatan pendidikan dan kapasitas masyarakat lokal dimana masyarakat secara langsung dan bersama dapat membantu mengenalkan dan mempromosikan desanya. Kegiatan yang dilakukan sebagai upaya pengembangan kapasitas masyarakat desa berupa pelatihan untuk memberikan kemampuan dan peningkatan pengetahuan masyarakat lokal terkait pemasaran pariwisata dan penguatan ekonomi. Bentuk kegiatan yang dilakukan adalah penyuluhan dan pelatihan pemasaran desa wisata Cikolelet dengan teknik covert selling bagi masyarakat desa cikolelet khususnya warga yang berhubungan dengan kegiatan pariwisata. Peyuluhan dan pelatihan covert selling diajarkan kepada semua masyarakat desa terlebih mereka yang mempunyai usaha yang berhubungan dengan pariwisata desa, pelatihan covert selling mencakup teknik memahami kelebihan dan kekurangan dari desa kemudian menterjemahkan dalam kalimat dan gambar pemasaran yang bertujuan memperkenalkan desa. Peserta dan masyarakat secara aktif diberi pengetahuan untuk mengetahui kebutuhan teknik yang diperlukan oleh masing masing perserta. Kegiatan PkM ini mampu dilakukan oleh warga dan diaplikasikan sehari-hari untuk memacu semangat warga sebagai desa wisata dan untuk menjadi seorang wirausahawan yang berguna bagi perekonomian desa.

Introducing Tuak, the Traditional Alcoholic Beverage of the Dayak Muara Tribe in Kalimantan, Indonesia: Gastronomy Identity Unveiled Sari, Wiwik Nirmala; Elsty, Kezia
Mutiara: Multidiciplinary Scientifict Journal Vol. 2 No. 2 (2024): Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v2i2.132

This research explores the potential of the traditional alcoholic beverage "Tuak" from the Muara Dayak Tribe in Pelindu Village, West Kalimantan, Indonesia, as a gastronomic tourism attraction. Drawing upon the Gastronomy Identity Model and qualitative descriptive methodology, the study delves into seven key components: flavor profiles, etiquette, recipes, fusion of ingredients and techniques, classic wine and food marriage, climate zones, and old and new world styles. Findings reveal that Tuak not only serves as a cultural and social symbol within the Dayak Muara community but also showcases unique production methods, knowledge transmission, and cultural essence. The study emphasizes the importance of considering Tuak as a potential culinary tourism product, contributing to the preservation of Indonesia's rich culinary heritage, and promoting sustainable livelihoods. Additionally, it highlights the challenges related to accessibility and infrastructure in the region, suggesting the need for further development to unlock Tuak's full gastronomic tourism potential.

Gen Z Perceptions And Expectations Of Culinary Quality And Service Transformation Nurhasanah, Aan; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Choesrani, Dikki Z.
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3082

Gen Z's perceptions and expectations regarding the transformation of culinary quality and service are influenced by significant changes in food preferences influenced by social, cultural, and technological factors. Generation Z—born between 1997 and 2012—tends to try various types of food from different cultures and is very interested in innovation and sustainability in food. Generation Z prefers to try new foods and create unique flavor combinations. More than 70% of them admit to often trying foods they have never tried before, reflecting a desire to experience various flavors. Additionally, they are more likely to choose foods that align with personal values such as sustainability and health. Social media plays a significant role in shaping Generation Z's culinary preferences. They actively share their culinary experiences and often seek inspiration from food influencers on platforms like Instagram and TikTok. This shows that understanding food is very important in attracting the attention of this generation. The culinary industry faces the challenge of meeting the increasingly diverse demands of Generation Z. Companies must innovate in their products and services to attract the interest of Generation Z, including providing healthy and environmentally friendly food. Research results show that the main factor influencing consumer decisions to purchase products and services is their quality. About 60% of Gen Z customers feel dissatisfied with certain products and services. Generation Z hopes the culinary industry can respond to their demands, especially for new products and better services. Overall, Generation Z's perceptions and expectations regarding the transformation of culinary quality and service indicate that they are seeking satisfying dining experiences. They also want to contribute to the sustainability and ethics of the food industry, in line with the growing awareness of social and environmental issues. Keywords: Gen Z, Perception, Hope, Culinary Transformation, Food Quality, Service, Technology, Sustainability

The Role Of Technology In Simplifying Operations To Strengthen Customer Relationships In The Culinary Industry Hariyanto, Lilik; Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Choesrani, Dikki Z.; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3083

With the advancement of technology, the culinary industry continues to evolve. Technology not only makes businesses easier to run, but it can also strategically help enhance customer engagement. The purpose of this research is to determine the role of technology in streamlining operations and strengthening customer relationships in the culinary industry. Business operators can optimize efficiency, reduce costs, and enhance customer experience by using online ordering applications, digital inventory management systems, and social media platforms. This study also discusses the implementation of digital payment systems and the use of data analytics to understand customer preferences. The research results show that the effective use of technology can increase customer satisfaction by up to 25% and operational efficiency by up to 30%. Thus, technology is not just a helpful tool, but also a catalyst for building a competitive culinary business. Technology offers many opportunities to make culinary businesses easier and enhance customer engagement. Research results show that the adoption of the right technology can provide significant efficiency in business operations, such as cost reduction, improved service speed, and better data management. In addition, technology also plays a crucial role in enhancing customer experience through personalization, ease of access to information, and more interactive interactions. Thus, the strategic use of technology can be the key to the success of culinary businesses in the digital era, creating more efficient operations and more engaged customers. Keywords: Technology, Customer Engagement, Culinary Industry, Digital Transformation, Business Efficiency.

Culinary Fusion In Transforming Traditional Recipes For Modern Tastes Kusnedi, Rahmat; Elsty, Kezia; Irfan, Muhammad; Hariyanto, Lilik; Choesrani, Dikki Z.; Nurhasanah, Aan
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 1 (2025): JIMKES Edisi Januari 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i1.3084

In the culinary world, fusion cuisine is becoming increasingly popular, especially in terms of transforming traditional recipes to suit modern tastes. This concept includes the creation of innovative and appealing dishes by combining elements from various culinary traditions, both local and international. In the context of Indonesia, fusion food not only offers a variety of flavors but also introduces more appealing presentation styles that align with the preferences of the younger generation. Modification of traditional recipes such as soto, satay, and fried rice is a real example of culinary fusion. For example, Lamongan Soto, which is usually simple, can be transformed by adding seafood and salted eggs, giving it a richer flavor and a more luxurious appearance. Like fried rice, molecular gastronomy techniques can be used to create sambal in the form of pearl-like beads that are more visually appealing and flavorful. Fusion cuisine also attracts tourists. Chefs can expand the culinary market by adapting traditional Indonesian dishes into forms that are more palatable to international tastes, such as rendang burgers or sushi burgers. This increases interest in local cuisine and allows chefs to innovate and build a reputation worldwide. Although it offers many opportunities, implementing fusion cuisine has several challenges. When making modifications, maintaining the authenticity and identity of traditional food is a major challenge. Overall, culinary fusion provides a platform for innovation in the culinary world by combining tradition and modernity. This not only enriches the culinary experience but also allows chefs to conduct in-depth research on the characteristics of ingredients and cooking techniques from various cultures to ensure that the final result remains harmonious and delicious. This process involves repeated experimentation to achieve the ideal flavor combination without losing the essence of the original cuisine. Keywords: Culinary Fusion, Traditional Recipes, Food Innovation, Modern Taste, Gastronomy, Culinary Modification, Culinary Culture

Jamu as Indonesian Gastronomy: Exploring the Perceptions and Challenges of Generation Z in Gading Serpong Elsty, Kezia; Sari, Wiwik Nirmala; Nurhasanah, Aan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26873

Generation Z (born between 1995 and 2010) holds significant influence over consumption trends, including in the culinary sector. One of Indonesia’s cultural legacies is jamu, a traditional herbal drink known for its health benefits and rich cultural value. However, Generation Z’s interest in jamu, particularly jamu gendong (herbal drinks sold by traditional vendors), tends to be low due to its bitter taste and less appealing appearance. This has led to a decline in jamu consumption among young people. This study aims to explore the perceptions of Generation Z in Gading Serpong towards jamu, as well as the opportunities and challenges related to its preservation. A qualitative descriptive method was employed, utilizing interviews and analytical studies. Informants were selected using purposive sampling, involving 15 university students from various faculties around the Gading Serpong area. Findings indicate that while Generation Z is relatively aware of jamu’s existence, they lack a deeper understanding of its historical and cultural significance. The primary barriers to consumption are its taste and aroma. Nevertheless, jamu still holds potential to be revitalized as part of a modern healthy lifestyle, through

Introducing Tuak, the Traditional Alcoholic Beverage of the Dayak Muara Tribe in Kalimantan, Indonesia: Gastronomy Identity Unveiled Sari, Wiwik Nirmala; Elsty, Kezia
Mutiara: Multidiciplinary Scientifict Journal Vol. 2 No. 2 (2024): Mutiara: Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v2i2.132

This research explores the potential of the traditional alcoholic beverage "Tuak" from the Muara Dayak Tribe in Pelindu Village, West Kalimantan, Indonesia, as a gastronomic tourism attraction. Drawing upon the Gastronomy Identity Model and qualitative descriptive methodology, the study delves into seven key components: flavor profiles, etiquette, recipes, fusion of ingredients and techniques, classic wine and food marriage, climate zones, and old and new world styles. Findings reveal that Tuak not only serves as a cultural and social symbol within the Dayak Muara community but also showcases unique production methods, knowledge transmission, and cultural essence. The study emphasizes the importance of considering Tuak as a potential culinary tourism product, contributing to the preservation of Indonesia's rich culinary heritage, and promoting sustainable livelihoods. Additionally, it highlights the challenges related to accessibility and infrastructure in the region, suggesting the need for further development to unlock Tuak's full gastronomic tourism potential.

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