Roti Gambang sebagai Makanan Tradisional Betawi
Abstract
Roti gambang is a traditional Betawi food that has a high historical value. The study aims to identify the identity of the roti gambang as a traditional Betawi food and to show the attractiveness and interest of the public in consuming roti gambang as the Betawi traditional food. Descriptive qualitative research methods are used in this research with observational data collection techniques, library studies, interviews, and questionnaires. Research shows that Roti Gambang has existed since the Dutch colonial era but many people still do not know about it. However, the community has an interest and attraction in roti gambang so it has the potential to develop.
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References
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Asri,A. (2021). 03). Cara Membuat Roti Gambang Manis Spesial. Resep Kue Renyah. https://www.resepkuerenyah.com/cara-membuat-roti-gambang/
Dewantara, Y. F. (2021). Analisa Potensi Wisata Kuliner Khas Betawi dalam Pengembangan Pariwisata di Kota DKI Jakarta. Jurnal Sains Terapan Pariwisata, 6(1), 20–28.
Kemendikbud. (2019). Roti Gambang, Kuliner Legendaris dari Betawi. Kementerian Pendidikan dan Kebudayaan. https://kebudayaan.kemdikbud.go.id/bpnbjabar/roti-gambang-kuliner-legendaris-dari-betawi/
Krisnadi, A. R. (2018). Gastronomi Makanan Betawi sebagai Salah Satu Identitas Budaya Daerah. National Conference of Creative Industry: Sustainable Tourism Industry for Economic Development, 381–396.
Lestari, N. S. (2020). Roti Gambang, Acculturation Bread From Betawi. Journal of Indonesian Tourism, Hospitality and Recreation, 3(1), 40–48. http://ejournal.upi.edu/index.php/Jithor
Mardatillah, A., Raharja, S. J., Hermanto, B., & Herawaty, T. (2019). Riau Malay Food Culture in Pekanbaru. Journal of Ethnic Foods, 6(3), 1–10. http://dx.doi.org/10.1186/s42779-019-0005-7
Nuringsih, K., & Edalmen, E. (2021). Local Food Entrepreneurship: sebagai Model Pengembangan Kewirausahaan Berkelanjutan. Jurnal Muara Ilmu Ekonomi dan Bisnis, 5(2), 457–468. https://doi.org/10.24912/jmieb.v5i2.12143
Prasetyo, A. H., Saga, P. A., Mokodongan, T., & Turgarini, D. (2022). Preservation of Traditional and Local Foods of Blora Regency as a Gastronomic Tourist Attraction. The Journal Gastronomy Tourism, 9(2), 68–81. https://doi.org/10.17509/gastur.v9i2.52213
Sugiyono, S. (2021). Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Alfabeta.
Tanius, B., Sinaga, T., & Brahmantyo, H. (2018). Sengkulun as Betawi Traditional Cake Philosophy. Historical and Cultural Review. E-Journal of Tourism, 5(1), 9–21. https://doi.org/10.24922/eot.v5i1.38456
Untari, D. T. (2019). The Development Strategy of Betawi Eco-Culinary Tourism as A Potential Business in DKI Jakarta, Indonesia. African Journal of Hospitality, Tourism and Leisure, 2019(Special Issue), 1–9.
Untari, D. T. (2020). Ekowisata Kuliner Tradisional Betawi (1st ed.). Tribudhi Pelita Indonesia.
Wijaya, Y. G. (August, 2020). Resep Roti Gambang, Sarapan Orang Belanda Zaman Dulu. Kompas.Com. https://www.kompas.com/food/read/2020/08/11/070300575/resep-roti-gambang-sarapan-orang-belanda-zaman-dulu
Wuri, W. (Ocotober, 2021). Sejarah Roti Gambang, Tiruan Sarapan Orang Belanda hingga Jadi Kuliner Kekinian. Merdeka.com. https://www.merdeka.com/gaya/sejarah-roti-gambang-tiruan-sarapan-orang-belanda-hingga-jadi-kuliner-kekinian.html
Yulita, O., Anwar, K., Putra, D., Isa, M., & Yusup, M. (2021). Akulturasi Budaya Pernikahan Minangkabau dengan Transmigrasi Jawa di Kabupaten Solok Selatan Sumatera Barat. Ideas: Jurnal Pendidikan, Sosial, dan Budaya, 7(2), 1-12. https://doi.org/10.32884/ideas. v7i2.333
Zahro, A., P, A. R., A, A. R., Falabiba, A., Anggraini, D., & Kanando. (December, 2022). Peran Sosial Media Marketing Terhadap Eksistensi Roti Gambang di Kota Bandung. ResearchGate.https://www.researchgate.net/publication/366643230_PERAN_SOSIAL_MEDIA_MARKETING_TERHADAP_EKSISTENSI_ROTI_GAMBANG_DI_KOTA_BANDUNG
Published
2023-09-07
How to Cite
NATALINA, Hana Dessy; RAHMANITA, Myrza; WULAN, Saptarining.
Roti Gambang sebagai Makanan Tradisional Betawi.
Ideas: Jurnal Pendidikan, Sosial, dan Budaya, [S.l.], v. 9, n. 3, p. 1005-1014, sep. 2023.
ISSN 2656-940X.
Available at: <https://jurnal.ideaspublishing.co.id/index.php/ideas/article/view/1431>. Date accessed: 18 sep. 2024.
doi: https://doi.org/10.32884/ideas.v9i3.1431.
Section
Articles
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