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All Journal JURNAL DESTINASI PARIWISATA Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum INTEGRITAS : Jurnal Pengabdian Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Syntax Transformation Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Pendidikan dan Pembelajaran Jurnal Edukasi Pengabdian Masyarakat: EDUABDIMAS Jurnal Pengabdian Kepada Masyarakat Radisi al-Balagh : Jurnal Dakwah dan Komunikasi
Wahyu Tri Hastiningsih
Politeknik Indonusa Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Exploring Local Ingredients Of Traditional Snacks In Solo: Culinary Heritage And Sustainable Gastronomy Identity Wahyu Tri Hastiningsih
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 8 No. 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.337

Abstract

As part of the preservation of local gastronomic identity, this study investigates the use of non-wheat local food ingredients in traditional market snack products in Solo City. This research is based on the decline in the interest of the younger generation in traditional foods and the increasing dependence of the community on imported foodstuffs, especially wheat flour. By optimizing local foodstuffs, this research is expected to increase the cultural, economic, and sustainable value of food. This study uses a descriptive qualitative approach with direct observation methods, in-depth interviews, and visual documentation of market snack traders in Pasar Gede, Klewer Market, and Nusukan Market. The data obtained was analyzed through data reduction, data presentation, and thematic conclusion drawing to find patterns of local food utilization in each market snack product studied. According to the results of the study, most of the traditional Solo market snacks still use local ingredients such as rice, sticky rice, cassava, bananas, and coconut. Products such as carang gesing, gethuk lindri, and jadah blondo are real examples of preserving local food that is valuable economically, culturally, and nutritionally. However, the main problems faced include declining interest in the younger generation, lack of innovation, and lack of approach to promoting digital. In summary, local food plays an important role in strengthening Solo's culinary identity and supporting the sustainability of traditional foods. It is hoped that this research will help develop culinary innovations based on local ingredients and encourage further research that looks at nutritional value, culinary branding, and digitalization strategies of traditional market snacks.
Komparasi Identitas Gastronomi Warisan Kuliner Indonesia dan Taiwan Muhammad Habib Al Fikri; Wahyu Tri Hastiningsih; Nawangsih Edynna Putri
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 2 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i2.91872

Abstract

Warisan kuliner merupakan salah satu bentuk identitas budaya yang mencerminkan sejarah, nilai sosial, dan kearifan lokal suatu masyarakat. Indonesia dan Taiwan memiliki berbagai makanan tradisional yang menunjukkan adanya pengaruh budaya Tionghoa, namun mengalami perkembangan yang berbeda sesuai dengan kondisi sosial dan budaya masing-masing negara. Penelitian ini bertujuan untuk menganalisis persamaan dan perbedaan warisan kuliner tradisional Indonesia dan Taiwan melalui pendekatan gastronomi pada lima objek penelitian, yaitu Kue Ku, Lumpia, Mie Kuah Sapi, dan Onde-onde. Penelitian ini menggunakan metode kualitatif dengan pendekatan komparatif. Data diperoleh melalui observasi, wawancara, dokumentasi, dan checklist, kemudian dianalisis menggunakan teknik reduksi data, penyajian data, serta penarikan kesimpulan berdasarkan model Miles dan Huberman. Hasil penelitian menunjukkan bahwa kelima makanan memiliki kesamaan pada aspek sejarah, nilai budaya, dan filosofi sebagai warisan kuliner masyarakat Tionghoa. Perbedaan ditemukan pada penggunaan bahan baku, teknik pengolahan, penyajian, cita rasa, serta fungsi sosial yang berkembang sesuai dengan karakteristik budaya Indonesia dan Taiwan. Selain sebagai identitas budaya, kelima makanan tersebut memiliki potensi yang besar untuk dikembangkan sebagai daya tarik wisata gastronomi melalui pelestarian resep tradisional, inovasi produk, penyelenggaraan festival kuliner, dan promosi berbasis budaya. Penelitian ini memberikan kontribusi dalam memperkaya kajian gastronomi sekaligus menjadi referensi bagi upaya pelestarian warisan kuliner dan pengembangan pariwisata budaya di Indonesia maupun Taiwan.
Co-Authors A Anditha Sari Agung Wibiyanto Anditha Sari Ersyafaat Huda Henny Kustini Junaedi Junaedi Makmun Syaifudin Muhammad Habib Al Fikri Nawangsih Edynna Putri Prasiwi Citra Resmi Prastowo, Ichwan Ratna Susanti Wachid Yahya