AUTHENTICITY AND UNIQUENESS OF ASINAN BOGOR AS A DISTINCTIVE CULINARY DELIGHT OF BOGOR CITY

Ardaneswara Putri, Program Studi Ekowisata, Sekolah Vokasi IPB University, Indonesia
Rafy Ramdhani, Program Studi Ekowisata, Sekolah Vokasi IPB University, Indonesia
Melva Rosalia, Program Studi Ekowisata, Sekolah Vokasi IPB University, Indonesia
Fahma Faradisa Arraniri, Program Studi Ekowisata, Sekolah Vokasi IPB University
Insan Kurnia, Program Studi Ekowisata, Sekolah Vokasi IPB University, Indonesia
Kania Sofiantina Rahayu, Program Studi Ekowisata, Sekolah Vokasi IPB University

 10.21831/hej.v8i1.72162

Abstract


Asinan bogor, commonly known as Bogor salty pickles, represents a traditional delicacy of Bogor, Indonesia, consisting of processed vegetables and fruits consumed raw alongside various additional ingredients.  This research aims to delve into the uniqueness of asinan bogor.  The study was conducted through surveys interviews, and questionnaires administered to 40 asinan Bogor sellers in Bogor City.  Sellers unanimously recognize asinan bogor as a Bogor traditional dish.  Sellers exhibit the highest level of knowledge concerning raw materials, with history being their least familiar aspect.  While no main ingredients are obligatory, specific components hold priority, such as bean sprouts for vegetables pickled; and mango, water guava, and jicama for fruits pickled.  Mandatory seasoning ingredients include ground red chili, salt, and water.  The composition of asinan ingredients varies based on consumer preferences.  Antanan is rarely utilized as a primary ingredient, whereas salted mustard green epitomizes Chinese cuisine.  Currently, the serving of asinan bogor is predominantly in plastic packaging, deviating from on-site consumption, particularly for souvenir packaging.  The paramount uniqueness of the asinan bogor lies in the gravy.

Keywords


Asinan; Bogor; culinary; authenticity; uniqueness

Full Text:

PDF

References


S. F. Mustamin, Jumadi, and D. A. Sumilih, “Dangke: Pangan lokal (Kajian historis dan nilai budaya di Desa Pinang Kecamatan Cendana Kabupaten Enrekang),” Tebar Sci. J. Kaji. Sos. dan Budaya, vol. 6, no. 1, pp. 73–80, 2021, [Online]. Available: http://www.ejournal.tebarscience.com/index.php/JKSB/article/view/99.

C. Counihan and P. Van Esterik, “Why Food? Why Culture? Why Now? Introduction to the Third Edition,” in Food and Culture, Third Edit., C. Counihan and P. Van Esterik, Eds. New York: Routledge, 2013.

M. Mariati and A. Andreas, “Delapan tradisi dalam makanan sebagai identitas Etnis Tionghoa Kota Tanjungpinang,” J. Muara Ilmu Sos. Humaniora, dan Seni, vol. 6, no. 1, pp. 293–302, 2022, doi: 10.24912/jmishumsen.v6i1.13386.2022.

A. R. Krisnadi, “Gastronomi makanan Betawi sebagai salah satu identitas budaya daerah,” in National Conference of Creative Industry, 2018, no. September, pp. 381–396, doi: 10.30813/ncci.v0i0.1221.

G. Reddy and R. M. van Dam, “Food, culture, and identity in multicultural societies: Insights from Singapore,” Appetite, vol. 149, no. 104633, pp. 1–12, 2020, doi: 10.1016/j.appet.2020.104633.

G. M. Almerico, “Food and identity: Food studies, cultural, and personal identity,” J. Int. Bus. Cult. Stuedies, vol. 8, pp. 1–7, 2014, [Online]. Available: http://www.aabri.com/manuscripts/141797.pdf.

A. Fadhilah, “Kearifan lokal dalam membentuk daya pangan lokal Komunitas Molamahu Pulubala Gorontalo,” Bul. Al-Turas, vol. 19, no. 1, pp. 23–38, 2013, doi: 10.15408/bat.v19i1.3696.

E. T. Sentia, S. Widodo, and A. Andani, “Tingkat pengetahuan dan sikap masyarakat terhadap makanan tradisional Suku Serawai di Kecamatan Pino Raya Kabupaten Bengkulu Selatan,” J. KIRANA, vol. 3, no. 1, pp. 1–12, 2022, doi: 10.19184/jkrn.v3i1.29004.

V. M. M. Sukma and I. R. Alkhila, “Peningkatan eksistensi makanan tradisional Sunda melalui operasi Pasar Buhun di Desa Selawangi,” Siwayang J., vol. 1, no. 2, pp. 77–84, 2022, [Online]. Available: https://publish.ojs-indonesia.com/index.php/SIWAYANG.

P. Widiatmaka, “Strategi menjaga eksistensi kearifan lokal sebagai identitas nasional di era disrupsi,” Pancasila J. Keindonesiaan, vol. 2, no. 2, pp. 136–148, 2022, doi: 10.52738/pjk.v2i2.84.

I. N. T. Sutaguna, N. M. Ariani, N. N. S. Aryanti, and I. A. E. T. Putri, “Pembinaan kepariwisataan mMelalui Pelatihan Teknik Presentasi Kuliner Lokal di Desa Wisata Mengwi Kecamatan Mengwi Kabupaten Badung,” Bul. Udayana Mengabdi, vol. 17, no. 3, pp. 114–119, 2018, doi: 10.24843/bum.2018.v17.i03.p20.

C. I. Marsiti, Raka, N. M. Suriani, and N. W. Sukerti, “Strategi penngembangan makanan tradisional berbasis teknologi informasi sebagai upaya pelestarian seni kuliner Bali,” in Seminar Nasional Riset Inovatif 2017, 2017, pp. 517–521.

I. A. Suciani, E. Mela, and G. Wijonarko, “Strategi perbaikan makanan khas Bogor,” AgriTECH, vol. 41, no. 2, pp. 152–160, 2021, doi: 10.22146//agritech.45291.

U. Khasanah, F. Oktafiani, T. M. Indriani, D. Intan, and S. Saputra, “Pendampingan analisa pasar online pada produk asinan buah ‘segeran.pwt,’” J. Pengabdi. pada Masy., vol. 2, no. 1, pp. 338–344, 2022, doi: 10.58466/literasi.v2i1.268.

Yusmarini, U. Pato, V. S. Johan, S. Fitriani, Rahmayuni, and P. F. Zelviani, “Karakteristik asinan kubis yang dibuat dengan penambahan isolat Lactobacillus plantarum 1,” J. Teknol. Pangan, vol. 13, no. 1, pp. 39–47, 2019, doi: 10.33005/jtp.v13i1.1542.

M. T. L. Ruma, R. S. Mauboy, M. T. Danong, D. E. R. Damanik, and J. M. Henuk, “Pengaruh konsentrasi larutan garam dan lama fermentasi terhadap organoleptik dan sifat kimia acar timun (Cucumis sativus L .),” J. Biotropikal Sains, vol. 17, no. 3, pp. 67–76, 2020.

R. Hayati, R. Fadhil, and R. Agustina, “Analisis aualitas sauerkraut (asinan Jerman) dari kol (Brassica oleracea) selama fermentasi dengan variasi konsentrasi garam,” Rona Tek. Pertan., vol. 10, no. 2, pp. 23–34, 2017, doi: 10.17969/rtp.v10i2.8937.

S. Susilowati, S. Laia, and H. Purnomo, “The effect of salt concentration and fermentation time on pH value, total acidity and microbial characteristic of pickled ginger (Zingiber officinale Rosc.),” Int. Food Res. J., vol. 25, no. 6, pp. 2301–2306, 2018, [Online]. Available: http://www.ifrj.upm.edu.my/25 (06) 2018/(10).pdf.

Z. R. Pujiastuti, S. Sulistiyani, and N. Nurjazuli, “Beberapa faktor yang berhubungan dengan pemakaian bahan tambahan pangan (BTP) pada produk kerupuk di Kecamatan Kaliwungu, Kabupaten Kendal,” J. Kesehat. Lingkung. Indones., vol. 1, no. 2, pp. 61–65, 2002.

Sujarwo, R. V. N. Latif, and A. Priharwanti, “Kajian kandungan bahan tambahan pangan berbahaya 2018-2019 Se-Kota Pekalongan dan implementasu PERDA Kota Pekalongan Nomor 07 Tahun 2013,” J. Litbang Kota Pekalongan, vol. 19, no. 2, pp. 14–26, 2020.

I. Purnengsih, Y. Rukiah, D. Pratama, and A. K. Dawami, “Desain logo kerupuk mie ‘Kembang Matahari ’ sebagai upaya meningkatkan citra,” J. Muara Ilmu Sos. Humaniora, dan Seni, vol. 3, no. 1, pp. 211–218, 2019, doi: 10.24912/jmishumsen.v3i1.3461.

P. Pramudita, I. Purnengsih, and ..., “Strategi Pengembangan Usaha Mikro Kecil Kerupuk Mie ‘Kembang Matahari’ Karadenan Kabupaten Bogor,” in E-Prosiding …, 2021, pp. 1–8, [Online]. Available: http://eprosiding.stiesemarang.ac.id/index.php/SNMAS/article/view/26.

E. Susetyarini, P. Wahyono, R. Latifa, and E. Nurrohman, “Struktur morfologi dan anatomi pegagan (Centella asiatica ( L .) Urban.) di Kota Malang,” in Seminar Nasional Biologi "Inovasi Penelitian dan Pembelajaran Biologi IV (IP2B IV) 2020, 2020, no. IP2B IV 2020, pp. 91–98.

E. Santosa, U. Prawati, Sobir, Y. Mine, and N. Sugiyama, “Agronomy, utilization and economics of indigenous vegetables in West Java, Indonesia,” J. Hortik. Indones., vol. 6, no. 3, pp. 125–134, 2015, doi: 10.29244/jhi.6.3.125-134.

T. Setyawati, S. Narulita, I. P. Bahri, and G. T. Raharjo, A Guide Book to Invasive Plant Species in Indonesia. Bogor: Research, Development and Innovation Agency. Ministry of Environment and Forestry, 2015.

G. Wiwaha, S. N. Budiastuti, D. K. Jasaputra, E. Rohmawaty, V. Y. KD, and E. Muchtar, “Etnopharmacology observation of medicinal plant/traditional medicinal ingredient for dyslipidemia treatment in West Java local wisdom,” J. Med. Planta, vol. 2, no. 1, pp. 62–68, 2012, [Online]. Available: https://www.neliti.com/publications/246949/etnopharmacology-observation-of-medicinal-planttraditional-medicinal-ingredient.

A. Rahmadi, Bakteri Asam Laktat dan Mandai Cempedak, no. October 2018. Samarinda: Mulawarman University Press, 2019.

L. Muliani, “Potensi bubur ase sebagai daya tarik wisata kuliner Jakarta,” Destin. J. Hosp. dan Pariwisata, vol. 1, no. 1, pp. 49–56, 2019, doi: 10.31334/jd.v1i1.485.

R. N. Firdaus, S. Mulyanti, and N. Alawiyah, “Pembelajaran kimia kuliner khas Betawi bagi pelajar secara mandiri sebagai usaha pelestarian kearifan lokal,” Chempublish J., vol. 6, no. 2, pp. 103–117, 2021, doi: https://online-journal.unja.ac.id/chp/article/view/21474.

R. S. Rinjani, “Representasi makanan tradisional Jakarta dalam komposisi foodporn di media sosial instagram,” Urban J. Seni Urban, vol. 1, no. 1, pp. 55–74, 2017, doi: 10.52969/jsu.v1i1.17.

S. Nindita and Z. Nadhlah, “Pengembangan sejarah kuliner nasi bogana di Pawon Bogana Keraton Kacirebonan,” J. Master Pariwisata, vol. 7, no. 2, pp. 723–734, 2021, doi: 10.24843/jumpa.2021.v07.i02.p17.

R. Haryanti, F. Karwur, K. Lewerrisa, and Y. Y. Ranimpi, “Analisis preferensi kKonsumen terhadap warna minyak goreng di Salatiga,” in 3rd Economics & Business Research Festival, 2014, no. November, pp. 257–266, [Online]. Available: http://repository.uksw.edu/handle/123456789/5753.

A. Wulandari, Wadli, and Y. E. R. U. Dewantoro, “Pengaruh berbagai jenis kemasan produk telur asin Brebes terhadap tingkat kekuatan kemasan,” Bul. Poltanesa, vol. 23, no. 2, pp. 762–767, 2022, doi: 10.51967/tanesa.v23i2.1339.

Samodro, “Upaya meningkatkan daya tarik produk makanan dan minuman oleh-oleh di tempat destinasi wisata melalui kajian tanda pada desain kemasan,” Widyakala, vol. 5, no. 1, pp. 66–76, 2018, doi: 10.36262/widyakala.v5i1.102.

I. Iranita, “Analisis faktor-faktor kemasan (packaging) dalam mempengaruhi keputusan pembelian oleh-oleh makanan khas Tanjungpinang,” Bahtera Inov., vol. 3, no. 2, pp. 182–193, 2021, doi: 10.31629/bi.v3i2.3334.

M. J. Hidayat, “Tinjauan kognisi desain produk kemasan sebagai unsur identitas budaya populer atas produk kemasan makanan industri kecil menengah (IKM),” J. Kawistara, vol. 1, no. 3, pp. 244–256, 2011, doi: 10.22146/kawistara.3929.

A. Widiati, “Peranan kemasan dalam meningkakan pemasaran UMKM di Mas Pack Terminal Kemasan Pontianak,” J. Audit dan Akunt. Fak. Ekon. dan Bisnis Univ. Tanjungpura, vol. 8, no. 2, pp. 67–76, 2019.

B. S. Iskandar, B. Irawan, D. Mulyanto, J. Iskandar, A. Afinanda, and B. Rajab, “Gastronomic ethnobotany of traditional vegetables among the Sundanese in rural West Java, Indonesia,” Biodiversitas, vol. 24, no. 7, pp. 3932–3950, 2023, doi: 10.13057/biodiv/d240732.




DOI: https://doi.org/10.21831/hej.v8i1.72162

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Insan Kurnia, Ardaneswara Putri, Rafy Ramdhani, Melva Rosalia, Fahma Faradisa Arraniri, Kania Sofiantina Rahayu

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

 

index by 

Creative Commons License

Home Economic Journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

Home Economics Journal Stats