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All Journal E-Journal of Tourism ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Billy Tanius
Politeknik Internasional Bali
Arts Humanities Computer Science & IT Languange, Linguistic, Communication & Media Nursing Social Sciences Other

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Journal : E-Journal of Tourism

 1 
Sengkulun as Betawi Traditional Cake Philosophy, Historical and Cultural Review Billy Tanius; Tiurma Sinaga; Himawan Brahmantyo
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1171.667 KB) | DOI: 10.24922/eot.v5i1.38456

Abstract

Betawi has a diversity of traditional food. One of the diversity of traditional foods of Betawi’s type of cake is Sengkulun cake. This rare cake is made from glutinous rice flour. Study was designed to recognize the Sengkulun cake from history, culture and philosophy as well as documenting the original way of making the cake which has begun to be forgotten. Descriptive qualitative approach was used to analyse data and information. Respondent were elders, i.e. Betawi cultural experts and Sengkulun cake makers. Experiment was conducted to obtain documentation in the form of photo and video which could make the cake more interesting to become Betawi ‘s snacks. Results show that the Sengkulun cake has existed for a long time but cannot be known with certainty the year of the creation of this cake. This cake began to be created because of the abundant availability of glutinous rice and also due to the influence of Chinese ethnic in the processing the snacks. The cake has a high position in ancient times because this cake can only be found in certain events such as Eid al-Fitr. From the Sengkulun's philosophy, it can be said that sticky texture of the Sengkulun cake has a symbol of respect each other. Keywords: philosophy, Sengkulun, traditional cake
Culinary Innovation: Crackers Innovation Using Jatiluwih Red Rice Tea Dregs Billy Tanius; Heru Pramudia; Budi Riyanto
E-Journal of Tourism Volume 10 Number 2 (September 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i2.103455

Abstract

This study aimed to develop processed cracker products made from brown rice flour dregs. This research was experimental research. Based on the experimental results, brown rice tea dregs can be developed into three types of crackers that have different colors, aromas, tastes, textures & crispness, and shapes. Crackers were produced using the same method but with the addition of different ingredients; crackers A used wheat flour, crackers B used tapioca flour, and crackers C used brown rice flour. The organoleptic test involved 62 respondents who were asked to provide an assessment of the crackers produced. Based on the organoleptic test, it can be seen that in terms of texture and crunchiness, people liked crackers C the most, in terms of taste the people also liked crackers C the most, in terms of color the people liked the color of crackers B the most, in terms of smell the people liked the aroma of crackers C the most , and in terms of form, the community liked cracker B the most.
Co-Authors Budi Riyanto Himawan Brahmantyo - STP Trisakti Jakarta, Himawan I Gusti Ayu Ari Agustin Ni Gusti Ayu Ari Agustini Ni Nyoman Widani Pramudia, Heru Tiurma Sinaga