Research Article
Conservation Models for Sayur Babanci as A Potential Culinary Tourism of Betawi
@INPROCEEDINGS{10.4108/eai.17-7-2019.2303409, author={Lila Muliani and Munir Saputra}, title={Conservation Models for Sayur Babanci as A Potential Culinary Tourism of Betawi}, proceedings={Proceedings of the 1st International Conference on Science and Technology in Administration and Management Information, ICSTIAMI 2019, 17-18 July 2019, Jakarta, Indonesia}, publisher={EAI}, proceedings_a={ICSTIAMI}, year={2021}, month={1}, keywords={betawi traditional food betawi ethnics sayur babanci}, doi={10.4108/eai.17-7-2019.2303409} }- Lila Muliani
Munir Saputra
Year: 2021
Conservation Models for Sayur Babanci as A Potential Culinary Tourism of Betawi
ICSTIAMI
EAI
DOI: 10.4108/eai.17-7-2019.2303409
Abstract
This research objectives are 1. Identify strenghts and weakness of Sayur Babanci (SWOT analysis) 2. Propose some conservation models to develop Sayur Babanci. The result shows that 1. Indeed, Sayur Babanci is a traditional Betawi cuisine that almost extinct. This dish is not widely known by the society, especially by the younger generation. Restaurants or stalls that serve Sayur Babanci in Jakarta and the surrounding areas are very limited in number. 2. Indeed, Sayur Babanci have to be conserved as a traditional heritage of Betawi in term of culinary aspect. Sayur Babanci has many strenghts to be pointed as one of Betawi culinary icon which potential to attract tourist‟s attention. It has good nutritional content, health benefit of the spices and herbs, and also high cultural and philosophical value. 3. Conservation models that appropriate for Sayur Babanci are developing standard recipes and documentation, designing comprehensive and creative story telling, transfer knowledge, and series actions of promotion.