Article Per Year (5 Year)
p-Index From 2021 - 2026
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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Reggie Surya
Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
Agriculture, Biological Sciences & Forestry

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Pempek: Traditional fishcake dish from South Sumatra, Indonesia Reggie Surya; Welsen Destifen; David Nugroho; Stephanie
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.964

Abstract

Pempek is a traditional fishcake dish from South Sumatra, Indonesia. Its primary ingredients are narrow-barred Spanish mackerel (Scomberomorus commerson) and sago starch. As a dish, Pempek is usually served with a sweet and sour sauce called kuah cuko, containing palm sugar, vinegar, tamarind, and chili pepper. Historically, Pempek is highly influenced by Chinese cuisine.Pempek exists in different varieties, most of which are widely known and available in many Indonesian cities. The variation among different types of Pempek appears due to different additional ingredient, shape, filling, cooking method, and serving style. Some well-known types of Pempek include Pempek adaan (round shaped), Pempek lenjer (cylindrical shaped), Pempek kapal selam (egg stuffed), Pempek keriting (curly shaped), and Pempek kulit (made with fish skin). New innovations on Pempek recipe are also thriving owing to people’s creativity. The popularity of Pempek has made this dish the symbol of identity and pride for the people of South Sumatra. It is also rich in historical and philosophical values that represent the South Sumatran traditional way of life. In addition, Pempek is currently considered to be an Intangible Cultural Heritage by the UNESCO. This review discusses the history, traditional production process, philosophy, nutritional aspects, and different varieties of Pempek.
Foods for the Gods: Exploring the role of foods as ceremonial and religious offerings in the island of Bali, Indonesia Reggie Surya; Felicia Tedjakusuma
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1875

Abstract

Bali, the only Hindu-majority province in Muslim-majority Indonesia, has a unique tradition strongly founded on religious and spiritual values. The importance of religion among Balinese is reflected in various religious ceremonies, during which are presented beautiful and colorful offerings made of local crops and Balinese ethnic foods. This review aims to explore the use of food as offering in Balinese religious ceremonies, as well as its philosophical values. Fruits, traditional cakes (sanganan or jaja), and Balinese traditional cuisine are incorporated in numerous kinds of Balinese offerings, including canang sari, jotan (saiban), and penjor. Even though each offering has its unique characteristic and the same food might contribute to different values in different types of offerings, the use of food in religious offerings is in general an expression of gratitude and an action of giving back to nature and the gods. The elements of an offering are carefully arranged to represent certain philosophical values or specific God manifestations in Balinese Hinduism known as Nawa Dewata, the nine names of God manifestations ruling in the nine different directions. Some food offerings are also presented to the demons. In Bali, food is strongly intertwined with faith and culture. Therefore, studying the use and the value of food in Balinese ceremonial offerings would help to understand Balinese culture and tradition in a thorough manner.
Co-Authors David Nugroho Felicia Tedjakusuma Stephanie Welsen Destifen