Bakpia: Chinese Culinary In Indonesia

Marcellino Yuwanto, Marcelo Yuta Tantono, Brigitta Jenie, Raka Rasendriya

Abstract


This study aims to explore the process of making traditional Indonesian food, namely Bakpia. Based on the search, bakpia comes from the Hokkien dialect of Chinese, "bak" which means pork, and "pia" means cake, because of the large number of Muslim communities in Indonesia, pork bakpia is very rare compared to other flavors. which has been adapted to the tastes of the tongue of the Indonesian people. This food is known in the special area of Yogyakarta, and is one of the most sought after souvenirs by tourists. The research method used is descriptive qualitative. The conclusion of this research is that the creativity of local flavors is a strength in creating various processed flavors such as cheese-flavored bakpia, chocolate-flavored bakpia, durian-flavored bakpia, etc.

Keywords


Bakpia; Chinese; Culinary; Food; Taste

Full Text:

PDF

References


Creswell, J. W. (2014). Penelitian Kualitatif dan Desain Riset (S. Z. Qudsy (ed.); 3rd ed.). Pustaka Pelajar.

Creswell, J. W., & Plano Clark, V. L. (2018). Designing and Conducting Mixed Methods Design. In C. Neve (Ed.), SAGE Publication, Inc (Third Edit). SAGE Publication Inc. http://www.methodspace.com/groups/MixedMethodsresearchers/

Mumpuni, R., & Rinawati, W. (2020). Pemanfaatan Ebi Sebagai Isian Bakpia untuk Meningkatkan Konsumsi Produk Perikanan. Prosiding Pendidikan Teknik Boga Busana, 1–7. https://journal.uny.ac.id/index.php/ptbb/article/view/35972

Nihayati, L. (2020). Dampak Sosial Perkembangan Bakpia Dalam Industri Pariwisata Di Pathuk Yogyakarta. Pringgitan, 1(1), 40–47. https://doi.org/10.47256/pringgitan.v1i1.10

R, E. W., & Anam, C. (2016). Pengelolaan Home Industry Usaha Bakpia Di Kabupaten Klaten. Ajie, 1(1), 30–38. https://doi.org/10.20885/ajie.vol1.iss1.art3

Rosalia Prismarini Nurdiarti, Astri Wulandari, & Mutaqin Akbar. (2019). Peningkatan Manajemen Usaha Berbasis Creative Packaging Pada UMKM “Bakpia Ivan” Di Desa Janten, Yogyakarta. Jurnal Pengabdian UntukMu NegeRI, 3(2), 127–133. https://doi.org/10.37859/jpumri.v3i2.1448

Sugiyono. (2018). Metode Penelitian Kuantitatif, Kualitatif, dan R&D. CV. Alfabeta.

Sulistyani, T. (2018). Kajian Profil Industri Kecil Bakpia. Jurnal Socia Akademika, 4(3), 35–44. http://aks-akk.ac.id/jurnal/vol4no3/titik.pdf

Sumartono. (2017). Metodologi Penelitian Kualitatif: Seni Rupa. Universitas Trisakti.

Taylor, S. J., Bogdan, R., & DeVault, M. L. (2016). Qualitative Reseach Methods (4th Editio). John Wiley & Sons, Inc.

Wijaya, K. C., Pandanwangi, A., & Dewi, B. S. (2021). Mirror As Inspiration In The Creation Of Artworks. Aksara: Jurnal Ilmu Pendidikan Nonformal, 7(3), 1009. https://doi.org/10.37905/aksara.7.3.1009-1016.2021

Yuyun, U. Y. T., Idris, N. C., & Vebrianti, J. (2022). Culinary Business Management Strategy Through Fish-Based Food Processing Training in Randusari Village, Semarang District. Community Development Journal, 6(1), 34–38. https://doi.org/10.33086/cdj.v6i1.2748




DOI: http://dx.doi.org/10.37905/aksara.9.2.903-908.2023

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Aksara: Jurnal Ilmu Pendidikan Nonformal

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

Publisher:
Magister Pendidikan Nonformal Pascasarjana Universitas Negeri Gorontalo
Jl. Soedirman No. 06 Gorontalo 96128 e-mail: jurnalaksara@ung.ac.id
http://ejurnal.pps.ung.ac.id