Persepsi Siswa SMKN 1 Kalasan Program Kuliner Terhadap Makanan Khas Keraton sebagai Heritage Gastronomy: Students’ Perceptions of Yogyakarta Palace Traditional Foods as Heritage Gastronomy among Culinary Department Students at SMK Negeri 1 Kalasan

Erda Afifah Ardelia (Universitas Sarjanawiyata Tamansiswa, Indonesia)
Ika Wahyu Kusuma Wati (Universitas Sarjanawiyata Tamansiswa, Indonesia)
Anggri Sekar Sari (Universitas Sarjanawiyata Tamansiswa, Indonesia)

Journal of Food and Culinary
Vol. 9 No. 1 [June 2026]

This study aimed to examine the perceptions of Culinary Department students at SMKN 1 Kalasan regarding Yogyakarta Palace traditional foods as heritage gastronomy and to identify the internal and external factors influencing these perceptions. The study employed a qualitative approach with a case study design. The research was conducted at SMK Negeri 1 Kalasan, Sleman Regency, Special Region of Yogyakarta. Informants were selected through purposive sampling and consisted of one Head of the Culinary Program, two traditional food teachers, and five eleventh-grade Culinary Department students in the 2025/2026 academic year. Data were collected through in-depth interviews, passive participant observation, and documentation. Data trustworthiness was ensured through source, technique, and time triangulation. Data were analyzed using the interactive model of Miles and Huberman, including data collection, data reduction, data display, and conclusion drawing. The findings revealed that students’ perceptions of Yogyakarta Palace traditional foods encompass understanding, views, interest, and preservation. Most students understood these foods as culinary products originating from the Yogyakarta Palace and possessing cultural values, although their understanding of the historical and philosophical aspects remained limited. Students viewed these foods as cultural heritage that should be preserved and showed strong interest due to their unique taste, appearance, processing techniques, and practical learning experiences. Preservation efforts were supported through education, social media, and innovations in food presentation. Factors influencing students’ perceptions included internal factors, such as interest, curiosity, learning motivation, and experience, as well as external factors, including school-based learning, social media, family, peers, and the social environment. The study concludes that students perceive Yogyakarta Palace traditional foods as an important part of heritage gastronomy that reflects cultural values and regional identity and should be preserved.