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All Journal Jornal Of Tourism Sciences (Toursci) UTAMA: Jurnal Pariwisata Prima
Ari Wibowo, Toni
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Arts Humanities Economics, Econometrics & Finance Social Sciences Other

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Journal : Jornal Of Tourism Sciences (Toursci)

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Cultural Heritage of Culinary Specialties of Cirebon, West Java (Literature Review) Ari Wibowo, Toni; Setiawan, Agung
Jurnal Toursci Vol 1 No 6 (2024): Vol 1 No. 6 17 Juni 2024
Publisher : Ann Publisher

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Abstract

Various topics can be covered in research on traditional Cirebon cuisine, from its origins and history to the materials and cooking techniques employed to the significance of these dishes in Cirebon culture and daily life. These are some crucial areas that conventional Cirebon food research may concentrate on. The Origins and History of Jamblang Rice: This rice comes from Jamblang Village in Cirebon and is wrapped in teak leaves and served with various side dishes. Empal Gentong: A goulash-like dish made of beef cooked with traditional spices in a barrel (a clay container). White rice, teak leaves, and side dishes, including tempeh, jerky, tofu, and fried chili sauce, are used to make gambling rice. Lemongrass, turmeric, ginger, onion, garlic, coriander, cumin, bay leaf, and coconut milk are ingredients of empal gentong. Jamblang rice is a popular dish among travelers and is typically offered during important events and festivities. Empal Gentong: This meal is typically served at family gatherings and neighborhood festivals and can be obtained at food stands specializing in empal gentong. The Economic and Tourism Impact of Jamblang and Empal Gentong Rice: These two delicacies are not only the gastronomic highlights of Cirebon, but they also have a major impact on the local economy by drawing tourists. Contemporary Affects and Modifications Variations and modifications: These two dishes have undergone several modern modifications. For instance, the recipes for empal gentong and jamblang rice have been updated to suit modern preferences. Nutrition and Health Study Nutrition Analysis: Look at the nutritional value of empal gentong and jamblang rice and any possible health hazards. These meals' economic and tourism potential can be highlighted through research on Cirebon's traditional gastronomy, which can offer significant insight into the region's rich and diversified culinary heritage through this holistic approach.
Improve Community-Based Tourism to Bolster Feasible Tourism in Setu Babakan Jagakarsa South Jakarta H Demolingo, Ramang; Pradini, Gagih; Efendi, Suryono; Ari Wibowo, Toni
Jurnal Toursci Vol 1 No 6 (2024): Vol 1 No. 6 17 Juni 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/toursci.v1i6.323

Abstract

Community-based tourism (CBT) is advancing through community strengthening in arranging and administration. This investigation points to applying the CBT demonstration to the Setu Babakan range and realizing maintainable tourism improvement. Openness and offices not legitimately overseen by the neighborhood community and the need for back from the nearby government make the Setu Babakan area's social legacy not broadly known to visitors. In any case, the number of traveler visits started to increase. This investigation makes the Setu Babakan zone one of the tourism options for visitors going by DKI Jakarta. The inquiry about the approach is subjective and clear through the investigation of qualities, shortcomings, Opportunities, and Threats (SWOT), which can outline the qualities, shortcomings, openings, and deterrents within the Setu Babakan region. Investigating information is essential information sourced from interviews, surveys, and perceptions. It appears that the individuals of the Setu Babakan region concur with the usage of CBT. The improvement of Smaller, small, and Medium enterprises is still not ideally carried out, so the part of government is required to bolster and encourage (MSMEs). The Setu Babakan traveler zone is an extraordinary financial zone (SEZ) that can emphatically affect the community's welfare.
Co-Authors Agung Setiawan Efendi, Suryono H Demolingo, Ramang Pradini, Gagih Puarag, Peri