Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal International Journal of Applied Sciences in Tourism and Events
Jujuk Ferdianto
Unknown Affiliation
Arts Humanities

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency Farikhatir Rizkiyah, Nurul; Hastuti Nurhayati; Jujuk Ferdianto
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.157-169

Abstract

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and  (2) Food  gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment,  namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.
Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency Farikhatir Rizkiyah, Nurul; Hastuti Nurhayati; Jujuk Ferdianto
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 2 (2023): December 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i2.157-169

Abstract

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and  (2) Food  gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment,  namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.
Co-Authors Farikhatir Rizkiyah, Nurul Hastuti Nurhayati