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All Journal Journal of Tourism Destination and Attraction Jurnal Hospitality dan Pariwisata
Farah Levyta
Binus University
Humanities Social Sciences Other

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MAKAN BEDULANG: SEBUAH TRADISI KULINER KOMUNAL DI BELITUNG, INDONESIA Farah Levyta; Calvin Liu Hendra
Journal of Tourism Destination and Attraction Vol 10 No 1 (2022): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/tourism.v10i1.3271

Abstract

When there is a declining in the number of tourist arrival, an authentic experience of food consumption could be an option to attract more visitors in a tourism attraction. Makan bedulang is one of the authentic traditions in Belitung regency which possibly attract people who are eager to encounter a new experience of food consumption within a group. The purpose of this study is to determine how local people and domestic tourists are exposed to the meaning of makan bedulang, while offering an added value for visitors to learn local virtues. Using qualitative methods with descriptive approach, this study utilizes interviews, literature studies, as well as questionnaires as an additional instrument. The result is that local people and visitors are aware of the meaning behind makan bedulang, but the information deserves more socialization to help domestic tourists find a more thorough local experience.
SENSORY CHARACTERISTIC AND NUTRITIONAL CONTENT ONDE-ONDE KETAWA WITH JALEJO FLOUR (A MIXTURE OF CORN, SOYBEAN AND MUNG BEAN) Farah Levyta
Jurnal Hospitality dan Pariwisata Vol 3, No 01 (2017): Hospitality dan Pariwisata
Publisher : Program Studi Hospitality dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.363 KB) | DOI: 10.30813/jhp.v3i01.907

Abstract

Corn, soybean and mung bean are known as source of vegetable nutrition, and combined in onecomposite material, they become a good source of complete essential amino acid. However, it isnot yet widely used in market. The Jalejo is able to be used in various bakings, one of them isOnde-onde Ketawa (‘Laughing Onde’). Onde-onde Ketawa is a distinctive Indonesian snackwith unique round shape covered in sesame, fried to make the surface crack and resembleslaughing expression. The ingredients are flour, egg, sugar, oil, water, baking powder andbaking soda, and sesame. This research is intended to find out sensory characteristics,particularly panellists reactions, to the substitution of this snacks’ ingredients with Jalejo. Thewriter used experiment method with standard recipe as a reference with 100% flour, comparedwith three executions: 75% Jalejo and 25% flour; 50% Jalejo and 50% flour; and 100% Jalejo.Research showed the 75% Jalejo combination was the panellists’ most favourable, and 50%Jalejo combination most likely had the same characteristics as the one with 100% flour.Keywords: Jalejo Flour, Onde-onde Ketawa, Sensory Characteristics
Co-Authors Calvin Liu Hendra