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All Journal Abimanyu: Journal of Community Engagement International Journal of Applied Sciences in Tourism and Events
Farikhatir Rizkiyah, Nurul
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Arts Humanities Economics, Econometrics & Finance Education Engineering Social Sciences

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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.
Jamu Tradisional, Minuman Instan Upaya Edukasi Jamu Instant Dengan Metode Demonstrasi Untuk Ibu Duta Besar Dunia di Filipina Miranti , Mauren Gita; Farikhatir Rizkiyah, Nurul; Handajani, Sri; Pangesthi, Lucia Tri; Nur’Aini, Annisa
Abimanyu : Jornal of Community Engagement Vol 6 No 2 (2025): August 2025 (In Press)
Publisher : Universitas Negeri Surabaya

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Abstract

Jamu is a traditional Indonesia drink made from a variety of natural ingredients, including spices, herbs, and other natural ingredients. Jamu has a long history and is an important part of the tradition of health and folk medicine in Indonesia. Jamu is part of Indonesia's cultural heritage. Introducing jamu to the world can help increase appreciation for Indonesia's culture and its contribution to global knowledge. This article explores the Institute's efforts in educating and modernizing herbal medicine to gain wider acceptance, especially globally. The purpose of this study is to: introduce jamu as Indonesia's cultural heritage by educating participants on how to properly process ready-to-drink and instant jamu. This research was conducted by presentation, demonstration, and question and answer methods. The results of the study showed that 1) participants who were ambassadors from several countries in Asia, America, and Europe responded positively to jamu as Indonesia's cultural heritage. In general, herbal medicine is preferred as a drink, but they prefer herbal medicine without added sugar. Participants also found out that spices and plants that are considered wild can be processed into drinks that have medicinal properties, and 2) a demonstration using two techniques for making herbal medicine, namely the boiling technique for ready-to-drink herbal medicine and the crystallization technique for instant herbal medicine which has a longer shelf life.
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 Hastuti Nurhayati Jujuk Ferdianto Miranti , Mauren Gita Nur’Aini, Annisa Pangesthi, Lucia Tri Sri Handajani