Research Article
Gunungkidul Traditional Food Inventory as a Preservation Efforts for Local Products to Facing Globalization
@INPROCEEDINGS{10.4108/eai.20-9-2019.2292088, author={Catarina Wahyu Dyah Purbaningrum and Rosalia Widhiastuti SriLestari}, title={Gunungkidul Traditional Food Inventory as a Preservation Efforts for Local Products to Facing Globalization }, proceedings={Proceedings of the 2nd International Conference of Science and Technology for the Internet of Things, ICSTI 2019, September 3rd 2019, Yogyakarta, Indonesia}, publisher={EAI}, proceedings_a={ICSTI}, year={2020}, month={3}, keywords={inventory traditional food gunungkidul}, doi={10.4108/eai.20-9-2019.2292088} }- Catarina Wahyu Dyah Purbaningrum
Rosalia Widhiastuti SriLestari
Year: 2020
Gunungkidul Traditional Food Inventory as a Preservation Efforts for Local Products to Facing Globalization
ICSTI
EAI
DOI: 10.4108/eai.20-9-2019.2292088
Abstract
. Globalization has a significant influence in people's lives, especially in changing people's taste for food taste. This study aims to: (1) A detailed inventory of traditional foods in Gunungkidul Regency, (2) How is the prototype of a book about traditional foods found in Gunungkidul Regency. This research includes survey research with descriptive methods. This research survey was conducted in traditional markets, culinary markets and culinary experts. From the results of the study it can be identified that Gunungkidul has 81 (eighty one) types of traditional food. The method of processing traditional food in Gunungkidul is done in four ways, namely 25 (twenty five) types of food processed by frying, 22 (twenty two) types of boiled food, 30 (thirty) types of steamed food, and 4 (four) roasted foods. Improved quality is needed in terms of taste, appearance and packaging in order to be able to compete with modern food products on the market
