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All Journal SASDAYA: Gadjah Mada Journal of Humanities Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Accessbility Gastronomy and Culinary Art (Gastronary)
Triawati, Komang
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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KEBERADAAN RUMAH MAKAN BABI GULING DARWATI DI TOILI JAYA (KAJIAN ANTROPOLOGI KULINER) Triawati, Komang
Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Accessbility Vol 5 No 1 (2024): Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Acces
Publisher : STAH Dharma Sentana Sulawesi Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36417/jpp.v5i1.692

Abstract

Tulisan kuliner sudah banyak dilakukan oleh penulis-penulis sebelumnya namun, kebanyak fokus penelitian menggunakan persepektif ilmu yang berbeda yakni menggunakan (Antropologi kuliner) yang dilihat adalah aspek ekonomi, religi, lingkungan dengan mempengaruhi manusia dalam memilih, menyajikan dan memaknai sutau makanan. Serta teori Antropologi Kesehatan dan Materalisme kebudayaan untuk membedah permasalah kuliner di Toili Jaya. Antropologi kesehatan berdampak pada kebiasaan. Keberadaan babi guling dilihat dari kajian Antropologi kesehatan bahwa bumbu babi guling ternyata memiliki kasian kesehatan. Adapun bumbu bali yang sering digunakan untuk kesehatan antara lain jahe, kunyit, lengkuas dan sebagainya untuk antibodi tubuh manusia atau antioksida dan antiinflamasi karena bumbu daging babi guling yang berisi bumbu base genap. Lokasi penelitian ini dilakukan di Toili Jaya, Adapun teknik pengumpulan data melalui observasi, wawancara dan dokumentasi dengan analisis data Kualitatif, serta keabasahan data Triangulasi sumber, Triangulasi Teknik, Triangulasi Waktu. Hasil penelitian keberadaan kuliner orang bali tetap eksis di Toili Jaya karena pentingnya kuliner babi guling karena akar budaya, kedudukan babi guling, faktor ekonomi serta antropologi kesehatan, materalisme kebudayaan yang berdampak dalam mengembangkan babi guling tetap eksis dengan cara penyajiannya yang berdampak pada produk yang dihasilkan. Budaya orang Bali untuk mempertahankan dirinya dengan tetap ajeg terhadap menu-menu orang bali di tanah rantau baik mulai proses penyajian dalam upacara keagamaan, ritual dan proses persiapan melibatkan penggunaan bahan yang alami berkaitan dengan unsur rempah-rempah.
Perempuan dan Semer Mendem: Kajian Sejarah, Strategi pemasaran dan Budaya di Kota Palu Triawati, Komang; Saudo, Fatma; Khotimah, Khusnul
Sasdaya: Gadjah Mada Journal of Humanities Vol 7 No 2 (2023): 2023 Nomor 2
Publisher : Humanities Studies, Post-Graduate Program, Faculty of Cultural Sciences, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/sasdaya.10214

Abstract

The historical background of women in Palu City choosing to sell Semar Mendem stems from culinary businesses related to sticky rice in Central Sulawesi since the 1930s. The introduction of Semar Mendem in 2017 experienced swift popularity among the people of Palu, leading to a substantial increase in demand from 7 to 30 outlets by 2021-2023.This qualitative study explores the marketing strategy of traditional culinary delights in Palu City, emphasizing the historical context of Semar Mendem sales, the evolution of marketing strategies, and the cultural influences surrounding this culinary delight. The research employs a historical approach with a qualitative method involving five stages, focusing on emotional and intellectual closeness. Data collection involves primary and secondary sources, on-site interviews, direct observation, and documentation within Palu City, Central Sulawesi.Four major marketing strategies - product, price, promotion, and place - have contributed to the success of Semar Mendem in Palu City. The study highlights the significance of relationships in business, emphasizing power relations through production, family, and knowledge, illustrating how Semar Mendem has become ingrained as a cultural symbol. The findings illustrate the cultural significance and success of Semar Mendem, portraying its relevance in the historical narrative of Palu City's culinary landscape. Understanding the cultural and historical context of this culinary delight serves as a testimony to preserving traditions and fostering successful marketing strategies for similar local products.
Kroket Past and Present Culinary Modifications and Innovations of The People of Palu City Triawati, Komang
Gastronary Vol. 1 No. 1 (2022): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gtr.v1i1.380

Abstract

Culinary has mushroomed in almost every area, including Palu City, which is dubbed the City by the local community, having snacks using sweet potatoes as the main ingredient for making croquettes with vegetable ragout filling from carrots, sweet potatoes and sprouts, which are Palu croquettes. Kroket has various names that differ in each country, as France is called (croquet)crispy, while the Netherlands is called Kroketten. Bitterballen is made from meat ragout, cheese mixed with sauce and seafood. One of the famous croquette restaurants in Amsterdam Is Van Dobben and hotlkmp Pattiserie, both o which are renowned for Dutch croquettes. From its history, croquettes can now be found in almost all of Indonesia, one of which is the city of Palu. After the croquette is implemented in hot oil, it is like a rocket that can fly from the bottom to the top by looking at the foam on the fried croquettes because the croquettes have been sprinkled with egg white producing the froth of the croquettes themselves. The modification of the main ingredient of potato is changed to sweet potato so that the lower class people can consume croquettes instead of using potato as the primary ingredient, which is a little more expensive than a sweet potato. From here, culinary lovers modify and innovate to change the main ingredients to still make croquettes with a taste and texture that is soft, sweet, savoury, crunchy and coated with a sprinkling of bread and then fried golden. This one dish can be found every day at the Kori shop located on Jalan Attorney General Huntap 1 Tondo, making this one of the most popular snacks the people of Palu City enjoy.
PARTISIPASI MASYARAKAT DALAM PENGELOLAAN OBJEK WSIATA PERMANDIAN AIR PANAS MANTIKOLE Priantini, Kadek Dwi; Triawati, Komang; Putra, I Gede Adiyana
Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Accessbility Vol 6 No 1 (2025): Jurnal Pariwisata PaRAMA : Panorama, Recreation, Accomodation, Merchandise, Acces
Publisher : STAH Dharma Sentana Sulawesi Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36417/jpp.v6i1.713

Abstract

This study aims to analyze the forms of community participation in the management of the Mantikole Hot Springs tourist attraction and identify the factors that influence it, with the background of the need for local community involvement to ensure the sustainability and benefits of tourism management for the surrounding community. The research method used is descriptive qualitative through data collection techniques in the form of interviews, observations, and documentation, with inductive data analysis based on the theory of community participation which includes levels, forms, and factors that influence participation. The results of the study indicate that community participation in the tourist attraction includes planning, implementation, and evaluation of management, while the factors that influence it consist of internal factors (individual characteristics) and external factors (government policies, leadership, and communication). The conclusion of this study emphasizes the need to increase community capacity and synergy between the community, government, and other stakeholders to encourage more effective participation in tourism management.
Co-Authors khusnul khotimah Priantini, Kadek Dwi Putra, I Gede Adiyana Saudo, Fatma