Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

Wijaya, Serli

doi:10.1186/s42779-019-0009-3

Cited by 140 publications

(131 citation statements)

References 21 publications

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“…27 The habits of eating vegetables, oil, and fatty foods are closely related to the habits or culture of the local community. 28,29 The generalization of campaign methods in different areas, including the communication media used, makes the messages difficult to receive and implement in the community. 30 The ability of officers on the field to translate the GERMAS policy is one of the success factors of GERMAS activities.…”

Section: Policies Concerning the Prevention And Management Of Overweight And Obesitymentioning

confidence: 99%

Obesity Determinants and the Policy Implications for the Prevention and Management of Obesity in Indonesia

Dewi

Tanziha

Solechah

et al. 2020

Curr Res Nutr Food Sci

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The prevalence of overweight and obesity in adult groups in Indonesia experience a surge compared to the previous year. The obesity determinants are classified as complex, and they can differ between regions. Appropriate policies, in accordance with determinants, play an important role in efforts to reduce the prevalence of obesity. This study aimed to identify the determinant factors for overweight and obesity in Indonesia and policies that supported a decrease in the prevalence of overweight and obesity based on the significant determinant factors found. The data sources were from the Ministry of Health, Statistics Indonesia, and the Ministry of Agriculture for 33 provinces in Indonesia. The literature regarding policy analysis was sought on Google, the IPB University repositories, related ministry websites, PubMed, ScienceDirect, and MEDLINE. The multiple regression analysis was performed to identify the determinants of overweight and obesity while the Five-E approach was used to analyze related policies. The simple regression analysis showed that the consumption of animal source foods (p=0.001), oil and fat consumption (p=0.006), the proportion of the population with low physical activity (p=0.01), the average study duration (p=0.001), total per capita expenditure (p=0.000), food (p=0.001) and non-food expenditure (p=0.000), and share of food expenditure (p=0.005) had significant effects on the proportion of adulthood overweight and obesity. Only oil and fat consumption (p=0.02) still had a significant positive effect on the proportion of overweight and obesity after performing the multiple regression analysis. Vegetable consumption (p=0.03) also had a significant negative effect on the proportion of overweight and obesity after being included in the multiple regression model. The Healthy Community Movement (HMC or known as GERMAS in Indonesia) policy and the inclusion of fat content into food labels are policies for preventing and managing overweight, which are conducted related to consumption of vegetables, fat, and oil. The effectiveness of the policy is still not optimal even though the policy is efficient. An improvement of the policy implementation needs to be conducted by optimizing the implementation of follow-up monitoring and evaluation of the implementation of program policies.

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Section: Policies Concerning the Prevention And Management Of Overweight And Obesitymentioning

confidence: 99%

Obesity Determinants and the Policy Implications for the Prevention and Management of Obesity in Indonesia

Dewi

Tanziha

Solechah

et al. 2020

Curr Res Nutr Food Sci

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“…In Indonesia, one of the most bioculturally diverse countries in the world, foods and diets vary along with geographical, socio-economic and cultural diversity [23]. Food in Indonesia has a high socio-cultural value [24]. Despite its gastronomical richness and significant economic growth, malnutrition in Indonesia remains a major problem [25].…”

Section: Introductionmentioning

confidence: 99%

Wild Food Plants and Trends in Their Use: From Knowledge and Perceptions to Drivers of Change in West Sumatra, Indonesia

Pawera

Khomsan

Zuhud

et al. 2020

Foods

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Wild food plants (WFPs) are often highly nutritious but under-consumed at the same time. This study aimed to document the diversity of WFPs, and assess perceptions, attitudes, and drivers of change in their consumption among Minangkabau and Mandailing women farmers in West Sumatra. We applied a mixed-method approach consisting of interviews with 200 women and focus group discussions with 68 participants. The study documented 106 WFPs (85 species), and Minangkabau were found to steward richer traditional knowledge than Mandailing. Although both communities perceived WFPs positively, consumption has declined over the last generation. The main reasons perceived by respondents were due to the decreased availability of WFPs and changes in lifestyle. The contemporary barriers to consuming WFPs were low availability, time constraints, and a limited knowledge of their nutritional value. The key motivations for their use were that they are free and “unpolluted” natural foods. The main drivers of change were socio-economic factors and changes in agriculture and markets. However, the persistence of a strong culture appears to slow dietary changes. The communities, government and NGOs should work together to optimize the use of this food biodiversity in a sustainable way. This integrated approach could improve nutrition while conserving biological and cultural diversity.

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“…The name Minangkabau comes from the words Minang and Kabau which are famous in the Tambo legend [11]. Minangkabau cuisine is one of Indonesia's food cultures that come from the nature, history, and diversity of Indonesian culture, rich in taste and variety [12]. They are indigenous people of the highlands of West Sumatra in Indonesia.…”

Section: Introductionmentioning

confidence: 99%

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

Mardatillah

2020

J. Ethn. Food

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The enterprise cultural heritage of the Minangkabau cuisine, West Sumatra in Indonesia was formed by several factors such as history, knowledge, and inheritance of processing procedures to the presentation of cuisine. Minangkabau cuisine has a wealth of assets in the form of heterogeneity of culinary heritage resources that are thick with a unique value of a unique taste. Thus, Minangkabau cuisine with its cultural heritage becomes the strength of cultural identity for the Minangkabau people in the process of selecting food. The sustainability of the Minangkabau restaurant business cannot be separated from the ownership of its valuable, scarce, inimitable, and non-substitute resource assets so that it is not easy to move to competitors. The findings in this study have never been answered in previous literature reviews; furthermore, this paper is able to explain treasures about the history, geographical, cultural, and social significance of ethnic food Minangkabau with scientific evidence, the enterprise culture heritage in achieving the sustainable competitive advantage of Minangkabau cuisine with a more interesting scientific approach. This review aims to explain scientifically the identity of food and culture from Minangkabau cuisine, West Sumatra, Indonesia, namely reviewing the history and food culture of Minangkabau cuisine related to its origin, the authenticity of Minangkabau food, and the enterprise cultural heritage as a restaurant for Minangkabau cultural cuisine as a source of sustainable competition in this global business era. In the end, it was found that Minangkabau cuisine has high heterogeneity resource assets as a source of achievement of sustainable competitive advantage by heritage value.

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Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

Cited by 140 publications

References 21 publications

Obesity Determinants and the Policy Implications for the Prevention and Management of Obesity in Indonesia

Obesity Determinants and the Policy Implications for the Prevention and Management of Obesity in Indonesia

Wild Food Plants and Trends in Their Use: From Knowledge and Perceptions to Drivers of Change in West Sumatra, Indonesia

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

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