Gastronomic exploration of Kalasan fried chicken in the local culinary culture of Yogyakarta

Abstract

This study explores the gastronomy of Kalasan fried chicken at the Kalasan Fried Chicken Industrial Center in Dusun Bendan, Tirtomartani Village, Kalasan Subdistrict, Sleman Regency, Yogyakarta, Indonesia. The research investigates the industrial center's profile, serving as a platform for Kalasan fried chicken producers, and explores the gastronomy of Kalasan fried chicken through its history, cultural significance, geographical context, processing techniques, product variations, and marketing strategies. Employing a qualitative methodology with an ethnographic approach, data were collected through observation, interviews, and documentation from three informants: the head of the association and two Kalasan fried chicken producers. Triangulation was used to ensure data validity. The findings reveal that the Kalasan Fried Chicken Industrial Center, established in 2016, comprises 40 active members. The historical analysis traces the dish's origins to Mbok Berek's business, with its cultural significance primarily as a popular dish rather than a ceremonial one. The geographical context includes three poultry slaughterhouses (RPAs) supporting efficient production. Traditional processing techniques maintain authenticity, while product variations cater to consumer preferences. Producers leverage technological advancements for marketing and sales expansion. The study concludes that the Kalasan Fried Chicken Industrial Center not only promotes a rich culinary heritage but also fosters growth within the culinary industry in Yogyakarta.