Ketupat as traditional food of Indonesian culture

Rianti, Angelina; Novenia, Agnes Erlinda; Christopher, Alvin; Lestari, Devi Sulvia; Parassih, Elfa Karin

doi:10.1016/j.jef.2018.01.001

Cited by 53 publications

(57 citation statements)

References 3 publications

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“…Variants of traditional foods are still concerned about the nutritional conditions contained in it. Traditional food making is still using raw materials directly from nature (without going through the manufacturing process) while maintaining the nutritional conditions in it (20). However, the development of traditional food itself is unbeatable by mass production in processed food industries.…”

Section: The Potential In Nutritious Traditional Foodsmentioning

confidence: 99%

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

Hidayat¹,

Yuliana²

2018

IJET

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The entrepreneurial interest of students in higher education tends to be low,albeit the introduction of entrepreneurial education at colleges and universities. There is no exception of lack of interest in entrepreneurship at traditional food businesses where these businesses in Indonesia have an unlimited market share, higher profit, lower riskof loss, and continuous innovation. Entrepreneurial education is not the only determinant asthe students' environment, especially their family background also has an important role in influencing and building student entrepreneur interest. Hence,this study assesses the influence of entrepreneurship education and family background towards the interest of entrepreneurs especially in nutritious traditional foods based on a sample of 150 higher educationstudents. Data was collected usingquestionnaire whiledata was analysed usingdescriptive and multiple regression analyses. The results of the studyshow that entrepreneurial education as well as family background positively affect students’ entrepreneurial interest in traditional food. Therefore, entrepreneurship education should become a serious concern in higher education as can be one the students’ starting point in building the interest and spirit of entrepreneurs.

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Section: The Potential In Nutritious Traditional Foodsmentioning

confidence: 99%

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

Hidayat¹,

Yuliana²

2018

IJET

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“…The structure of the ketupat is positively correlated with the structural parameters, where it appears that the average ketupat has a compacted texture. It was also similarly suggested that ketupat has a compact texture, smooth and sticky with a moderate amylose content (Rianti et al, 2018). Those are attributed by the use of coconut leaves as the wrappers.…”

Section: Resultsmentioning

confidence: 96%

“…Lontong is usually cylindrical rice wrapped in banana leaf (Suwardiah and Lukitasari, 2017). Ketupat is a rice-based food wrapped in woven young coconut leaves or "janur" in the Javanese language (Rianti et al, 2018). Interestingly, three processed rice tend to get different public judgments related to satiety after consuming them, in which people tend to unsatisfied and feel hungry unless they eat steamedrice.…”

Section: Introductionmentioning

confidence: 99%

The influence of food dimension (texture and volume) from processed rice (rice, lontong, and ketupat) to the perception of satiety and consumer satisfaction level

Fibrianto

Syahrastani

Nisa

et al. 2019

AFSSAAE

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It has been commonly perceived for majority Indonesian public that unless eating steamed-rice, they would not be feeling full. This current study aims to investigate possible reasons in sensory perspective to understand that public perception on satiety of Indonesian traditionally rice products, including steamed rice, 'lontong' and 'ketupat'. Samples were presented by both same amount of mass (iso-mass) and same amount of calorie (iso-calorie), which allows modifying satiety perceptions. The assessment was conducted by measuring modified Visual Analogue Scale (VAS). Based on Pearson Correlation method, the result indicates that satiety perception tends to be affected by dimensions (volume of rice products) in both isomass and iso-calorie servings (α<0.05). However, the level of satisfaction did not showed a strong correlation to any physical parameters of samples. Therefore, it is suggested that psychological driven factor such as food habit is more dominating in terms of rice satiety in Indonesia rather than metabolic factor.

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“…Furthermore, Wang [38] emphasized that food culture is an accumulation of local culture as authenticity from cultural heritage. In addition, [39] shown culture as human intellectual thinking originating from the legacy of the previous generation and can be passed on to the next generation.…”

Section: Resultsmentioning

confidence: 99%

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

et al. 2019

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The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and sustainability in the midst of a modern, global era of business without the loss of authenticity value. Herein is revealed the application of true local culture amid commercialization and modernization, differentiating between the authenticity and that which is out-of-sorts with local identity. The controversy of contextualization, the discussion of what is necessary, and the commodification of traditional food, namely the traditional foods of Riau Malay, to respond to the demand of a global market, are areas of interest in this study, as well as how the traditional foods of Riau Malay may compete with excellence and sustainability in a global market while retaining its authenticity values. The methodology used in this research is qualitative phenomenological; the interviews were carried out from the informants who were cultural figures of Riau Malay, social figures, and business actors in the traditional Riau Malay food industry with resulting evidence that confirms the necessity of heritage value of traditional Riau Malay foods, commodification in the area of globalization, without necessitating any loss of authenticity elements. The cultural heritage of traditional Riau Malay foods is introduced in two different types, cake pastry and main course savory dishes, and divided into two categories, everyday cuisine and cuisine for ceremonies or rituals. Riau Malay natives have customs and culture involved in the preparation and processing; presentation and consumption of the food may also be seen in the efforts in preparing such a traditional menu. The findings of this study are expected to contribute to the literature and research interest in food culture.

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Ketupat as traditional food of Indonesian culture

Cited by 53 publications

References 3 publications

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

The influence of food dimension (texture and volume) from processed rice (rice, lontong, and ketupat) to the perception of satiety and consumer satisfaction level

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

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