Pelestarian Budaya Kuliner Khas Betawi dengan Pendekatan Gastronomi Melalui Food Journal

Akbar, Arya Azhar (2025) Pelestarian Budaya Kuliner Khas Betawi dengan Pendekatan Gastronomi Melalui Food Journal. Other thesis, Intitut Teknologi Sepuluh Nopember.

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Abstract

Budaya kuliner Betawi merupakan warisan takbenda yang kaya, mencerminkan identitas masyarakat asli Jakarta melalui perpaduan unik akulturasi etnis Melayu, Tionghoa, Arab, India, dan Eropa. Hidangan khas seperti soto Betawi, kerak telor, nasi kebuli, dan roti buaya tidak hanya menawarkan cita rasa autentik, tetapi juga mengandung nilai-nilai historis, agama, dan sosial yang mendalam, seperti simbol kesetiaan dalam pernikahan atau perayaan keagamaan. Berakar dari bahan lokal seperti kelapa, jengkol, dan rempah-rempah, kuliner Betawi mencerminkan hubungan erat dengan ekologi Jakarta, namun kini terancam punah akibat modernisasi, urbanisasi, dan rendahnya literasi budaya. Perihal sederhana seperti nilai gizi sering menjadi alasan utama dalam memilih makanan, namun kurangnya pemahaman tentang kandungan gizi kuliner Betawi menyebabkan masyarakat enggan mencoba hidangan tradisionalnya sehingga berpotensi mengancam kelestarian budaya kuliner Betawi. Penelitian ini bertujuan untuk merancang sebuah food journal yang mendokumentasikan kuliner Betawi dengan pendekatan gastronomi dan pelestarian budaya. Ada pun pendekatan gastronomi sebagai strategi pelestarian budaya kuliner Betawi, dengan fokus pada empat elemen gastronomi: sejarah (asal-usul bahan), budaya (nilai adat dan agama), geografi (pengaruh lingkungan Jakarta), dan metode memasak (teknik tradisional). Metode penelitian yang digunakan meliputi observasi partisipatif, wawancara mendalam dengan narasumber baik budayawan maupun ahli gizi, serta studi literatur mengenai gastronomi dan budaya Betawi. Hasil penelitian menunjukkan bahwa penggabungan elemen gastronomi dengan narasi budaya dalam food journal dapat meningkatkan apresiasi masyarakat terhadap kuliner Betawi dan mendukung upaya pelestarian budaya. Selain itu, food journal ini diharapkan dapat menjadi referensi yang berharga bagi peneliti dan pecinta kuliner serta menjembatani kesenjangan pengetahuan gizi dan memperkuat identitas budaya Betawi. Data dan informasi yang didapat kemudian dikemas dalam bentuk food journal. Alasan dipilihnya media food journal sebagai perancangan karena mudahnya menarik perhatian banyak kalangan. Food journal yang memadukan elemen visual gambar dan literatur dapat memberikan informasi lebih tepat kepada pembaca. Pembaca dapat memahami lebih cepat dan dapat mengetahui bentuk-bentuk kuliner Betawi yang disajikan. Luaran dari perancangan ini adalah kumpulan food journal yang menjadi media promosi dan pengenalan budaya yang dapat meningkatkan kepedulian masyarakat dan rasa penasaran masyarakat terhadap kuliner Betawi.
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Batavian culinary culture is a rich intangible heritage, reflecting the identity of Jakarta's indigenous people through a unique blend of Malay, Chinese, Arab, Indian and European ethnic acculturation. Signature dishes such as soto Betawi, kerak telor, nasi kebuli and roti buaya not only offer authentic flavors, but also contain deep historical, religious and social values, such as symbols of loyalty in weddings or religious celebrations. Rooted in local ingredients such as coconut, jengkol and spices, Batavian cuisine reflects a close relationship with Jakarta's ecology, but is now endangered by modernization, urbanization and low cultural literacy. Simple things like nutritional value are often the main reason for food choices, but a lack of understanding about the nutritional content of Batavian cuisine has discouraged people from trying its traditional dishes, potentially threatening the sustainability of Batavian culinary culture. This research aims to design a food journal that documents Batavian culinary with a gastronomic approach and cultural preservation. There is also a gastronomic approach as a strategy for preserving Batavian culinary culture, focusing on four gastronomic elements: history (origin of ingredients), culture (traditional and religious values), geography (influence of the Jakarta environment), and cooking methods (traditional techniques). The research methods used include participatory observation, in-depth interviews with resource persons both culturalists and nutritionists, as well as literature studies on gastronomy and Batavian culture. The results showed that combining gastronomic elements with cultural narratives in a food journal can increase public appreciation of Batavian cuisine and support cultural preservation efforts. In addition, this food journal is expected to be a valuable reference for researchers and culinary lovers as well as bridging the nutritional knowledge gap and strengthening Batavian cultural identity. The data and information obtained are then packaged in the form of a food journal. The reason for choosing food journal media as a design is because it is easy to attract the attention of many people. Food journals that combine visual elements of images and literature can provide more precise information to readers. Readers can understand more quickly and can find out the forms of Batavian cuisine presented. The output of this design is a collection of food journals that become promotional media and cultural introductions that can increase public awareness and curiosity about Batavian cuisine.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	food journal, budaya, kuliner Betawi, nilai gizi, food journal, culture, Batavian culinary, nutrition figures
Subjects:	L Education > L Education (General)
Divisions:	Faculty of Architecture, Design, and Planning > Visual Communication Design > 90241-(S1) Undergraduate Thesis
Depositing User:	Arya Azhar Akbar
Date Deposited:	08 Aug 2025 03:18
Last Modified:	08 Aug 2025 03:18
URI:	http://repository.its.ac.id/id/eprint/124644

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