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All Journal Jurnal Gastronomi Indonesia Journal of Mandalika Review Journal of Rural Tourism (JoRT)
Apriyanto, Yusup
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Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Social Sciences

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The Malay’s Traditional Delicacy: The Practice of Bubur Anak Lebah in Perak Apriyanto, Yusup; Muhammad Idrus, Muhammad Haikhal Afiki
Journal of Mandalika Review Vol. 3 No. 1 (2024): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v3i1.143

Abstract

Introduction: This paper qualitatively explores the significance of Bubur Anak Lebah including the preparation, cooking methods, food decorum, and its practice in the current day. Methodology: The study informants are people who understand the practices of Bubur Anak Lebah from the past times until recent days who live in Ipoh, Perak. Data was collected through field observations and analyzed using narrative methods. Findings: This study found that Bubur Anak Lebah is a traditional Malaysian dish made from rice flour, tapioca flour, and pandan leaf. It is prepared through three steps: mixing the ingredients, boiling the liquid, and pressing the dough. The dish is served warm or hot, with a chewier texture similar to cendol. It can be colored brownish, green, or pale, depending on the sugar type. Historically, it was eaten by mothers after abstinence and Majelis Cukur jambul for babies and today it is served during Ramadhan bazaars or family times. Conclusion: This study highlights that there are some different practices in using ingredients, cooking methods, and usage of Bubur Anak Lebah in local events in the past and recent days. Keywords: Heritage, Malay, Traditional, Food, Bubur
What Makes Korean Cuisine Favoured? Discovering The Elements Affecting Malaysia’s Younger Generations Preferences Apriyanto, Yusup; Zulkifali, Wan Ahmad Hasni Wan; Muhammad Ramly, Alina Shuhaida; Sharif, Mohd Shazali Md; Hastuti Nurhayati; Harja, Oktomi
Journal of Mandalika Review Vol. 4 No. 1 (2025): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v4i1.211

Abstract

Introduction: The growing popularity of Korean cuisine among Malaysia's younger generation, driven by the Hallyu Wave raises concerns about overshadowing traditional Malaysian cuisine. This study examines factors behind this trend, emphasizing the critical role of preserving Malaysia's culinary heritage as a cornerstone of national identity and cultural preservation.Methodology: Qualitative research was conducted through semi-structured interviews with eleven (11) informants aged eleven to twenty-six (11-26) at UiTM Puncak Alam. Thematic has been employed to analyse the data. Findings: This study revealed four (4) key themes including; Media Influences, Social Influences, Curiosity, and Taste, which trigger the younger generation to consume Korean Food. The study elucidates how social media platforms influence culinary preferences, driven by curiosity and social influences. Additionally, the appeal of Korean cuisine's taste, particularly its spiciness, resonates with Malaysian palates. Conclusion: Understanding the multifaceted influences on culinary preferences can guide efforts to preserve Malaysia's traditional cuisine while acknowledging the global appeal of Korean food among younger generations. However, this study is limited to exploring factors affecting the younger demographic and cannot be generalized to a broader population. Future research is recommended to validate these findings using a statistical analysis, providing a more comprehensive understanding of the dynamics shaping culinary preferences in Malaysia.
Festival Sea-Sea: Gastronomic creativity of coastal communities in Banggai Island Karim, Syahrul; Apriyanto, Yusup; Zulkifali, Wan Ahmad Hasni Wan; Gozali, Gozali
Journal of Rural Tourism Vol. 3 No. 1 (2025): January - June
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jrt.2025.03010660

Abstract

Purpose - The purpose of this research is to explore the gastronomic creativity of coastal communities, particularly in the utilization of local ingredients from the sea and surrounding environment, as well as how they develop sustainable culinary techniques and innovations, including aspects of culinary heritage.Method/Approach/Design - This research adopts a qualitative approach with a case study of the Festival Sea-Sea. Data were collected through interviews with local culinary practitioners and observations of festival activities, such as cooking demonstrations and discussions on sustainability in gastronomy.Findings - The research finds that coastal communities combine culinary innovation with sustainable practices in utilizing marine resources, while preserving aspects of their culinary heritage. Collaboration among fishermen, local chefs, and visitors enriches the gastronomic experience and supports the preservation of local culture.Originality/Value - This research highlights the importance of collaboration among communities in creating gastronomic creativity that supports environmental sustainability, the preservation of coastal cultural heritage, and the development of heritage cuisine that remains relevant in the modern era.
Kreasi Kue Bolu Khas Desa Wisata Bonjeruk Berbahan Dasar Buah Endemik Lobe-Lobe Sebagai Oleh-oleh. Sasmita, M Tanggap; Apriyanto, Yusup
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i2.1653

Abstract

Bonjeruk Tourism Village, part of the Mandalika Super Priority Tourism Destination, has unique biodiversity, culture, and cuisine potential, including the distinctive Lobe-Lobe fruit. This research aims to develop a pound cake made from Lobe-Lobe fruit as a typical village souvenir to complement the existing culinary potential. The research uses the Borg & Gall research and development model, involving organoleptic tests by 5 experts and hedonic tests by 45 visitors to the tourist village aged between 16-60 years. The analysis requires documentation, organoleptic tests, and hedonic tests with a 5-point Likert scale. The results show that Cake Lobe-Lobe excels in taste (average score of 4.23) and texture (4.28), while aroma (4.10), color (4.15), and moisture (4.10) meet consumer preferences. The appearance aspect (3.97) requires further innovation. Future research recommendations include the development of product variations based on Lobe-Lobe, innovation in attractive appearance and packaging, and strengthening product promotion as a typical souvenir of Bonjeruk Tourism Village
Co-Authors Gozali, Gozali Harja, Oktomi Hastuti Nurhayati Muhammad Idrus, Muhammad Haikhal Afiki Muhammad Ramly, Alina Shuhaida Sasmita, M. Tanggap Sharif, Mohd Shazali Md Syahrul Karim, Syahrul Zulkifali, Wan Ahmad Hasni Wan