Eksistensi Batagor sebagai Warisan Kuliner Sunda di Tengah Modernisasi Kota Bandung
Abstract
Bandung is renowned as one of Indonesia's most popular culinary destinations, offering a diverse selection of eateries and unique, mouth-watering dishes. Dishes such as batagor, siomay, surabi, seblak, and peeyeum have become culinary icons, reflecting the rich culture and creativity of its people. The purpose of this study was to examine the diversity of Bandung's culinary traditions and their impact on tourism and the local economy. The research method used was descriptive qualitative. The results show that batagor remains a pioneering traditional Bandung food, popular among all groups
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References
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Putri, R. R. S. P., Sudono, A., & Handyastuti, I. (2018). Strategi Pengembangan Bisnis di Rumah Makan Batagor Baso Citamiang Spesial Bandung. The Journal Gastronomy Tourism, 5(1), 29–41. https://doi.org/10.17509/gastur.v5i1.40582
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Sugiyono. (2020). Metodologi Penelitian Kuantitatif, Kualitatif dan R & D.
Syarifuddin, D., M. Noor, C., & Rohendi, A. (2017). Memaknai Kuliner Lokal Sebagai Daya Tarik Wisaya. JURNAL ABDIMAS BSI: Jurnal Pengabdian Kepada Masyarakat, 1(1), 55–64.
Published
2026-01-10
How to Cite
PRATAMA, Carissa Alodia et al.
Eksistensi Batagor sebagai Warisan Kuliner Sunda di Tengah Modernisasi Kota Bandung.
Ideas: Jurnal Pendidikan, Sosial, dan Budaya, [S.l.], v. 11, n. 4, p. 177-188, jan. 2026.
ISSN 2656-940X.
Available at: <https://jurnal.ideaspublishing.co.id/index.php/ideas/article/view/2391>. Date accessed: 16 jan. 2026.
doi: https://doi.org/10.32884/ideas.v11i4.2391.
Section
Articles
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