CATEGORIZATION OF TRADITIONAL FOODS IN KULON PROGO REGENCY: AN APPROACH BASED ON AGE AND BUSINESS TYPE

Abstract

The purpose of this study is to categorize traditional food in Kulon Progo district based on the age of the business started and the type of culinary business. This research is expected to provide insight into the spread and diversity of traditional culinary in Kulon Progo Regency, as well as the importance of maintaining the authenticity of traditional food as an effort to preserve local cultural heritage. This research used survey, observation, and interview methods. Based on the research conducted, 49 traditional culinary businesses were obtained, which were further categorized based on the criteria of business age and the type of food being sold. Culinary businesses are classified into three age groups, namely businesses under 25 years old (75.51%), between 25-50 years old (20.41%), and over 50 (4.08%). In addition, the results obtained also show that culinary businesses are categorized based on business types such as souvenirs, market snacks, restaurants, cafes, and traditional drinks. Based on the type of business, it can be seen that traditional restaurants dominate the culinary category with a percentage of 40.8%, souvenirs as much as 16.3%, and market snacks by 6.12%.