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Download This PDF File THE JOURNAL GASTRONOMY TOURISM Volume 7 Nomor 1, December 2020, 7-13 Available online at: https://ejournal.upi.edu/index.php/gastur Nasi Minyak, A Product Of Arabian Culinary Heritage, As A Gastronomy Tourism In Palembang City Yuyun Febriyanti Ambarrukmo Tourism Institute, Jl. Ring Road Timur No 25, Pelem Mulong, Banguntapan, Bantul, Daerah Istimewa Yogyakarta 55198 *Corresponding Author E-mail: [email protected] ABSTRACT Gastronomy tourism is a food tasting activity that does not only focuses on food but also emphasizes cultural aspects as well as studies the history of the food itself. Indonesian gastronomy is believed to be formed from a fusion of culture and food between natives, such as Chinese, Indians, Middle East, Europe, Portuguese and Dutch. Palembang is a city that is rich in culture from customs to cuisine. Palembang is influenced by various cultures such as Chinese, Middle East, and Arabic. One of Palembang's culinary that is influenced by Arabic culture is nasi minyak (Indonesian fragrant spiced rice). The method used in this research is descriptive qualitative. While the data processing technique is done by observation and interview techniques. The results show that nasi minyak is similar to the original Arabian kabsa rice, introduced by Arab descendants namely Al-Munawar community, when they threw a party. However, they served the cuisine by adapting the taste to the Palembang people’s. The ingredients used to make rice oil are white rice, ginger oil, onions, garlic, coriander, cumin, cinnamon, star anise, cloves, cardamom, lemongrass, broth, nutmeg, sweet fennel, ginger, bay leaf, milk, tomato/tomato sauce, and turmeric. Keywords: Gastronomy Tourism; Palembang; Nasi Minyak; Arabian Culinary Heritage. First Received: Revised: Accepted: August 2020 August 2020 September 2020 Final Proof Received: Published: September 2020 December 2020 7 Yuyun Febriyanti The Journal Gastronomy Tourism Volume 7 Nomor 1 some are rich in spices such as curry, laksan, 1. Introduction burgo, celimpungan, and others. Indonesia has a variety of tourist Palembang, as a city in Indonesia, is a attractions, such as natural, cultural, and gathering place for residents of various artificial or special interest. The tourism cultures that have diverse communities such industry in terms of culture, indirectly as Chinese, Indian, and Arabic. Palembang provides an important role for the cuisine is influenced by Chinese cultures development of Indonesian culture because such as pempek, model, tekwan, laksan, with the existence of a tourist attraction it celimpungan, and many more. Palembang's can introduce the cultural diversity of a cuisine is influenced by Indian and Arabic country such as traditional arts, religious cultures such as Mmartabak Hhar, nasi ceremonies or eating culture that attracts the minyak, goat curry, and chicken curry. attention of foreign tourists and Indonesian Nasi minyak has a savory taste typical tourists. With this diversity, Indonesia middle eastern spices with a strong aroma of continues to improve the development of spices. nasi minyak is usually served on tourism for each Province by with its local certain occasions, such as weddings, potential. The development of the tourism thanksgiving, Eid al-Fitr, Eid al-Adha, and industry can provide opportunities for as a special dish in Ramadan. nasi minyak is tourism products including culinary in like the original Arabic kabsa rice. It was Palembang. The high development of the introduced by Arab descendants namely tourism industry provides a huge Al-Munawar community, when they threw a opportunity for the community to participate party. However, they served the cuisine by in the development of culinary tourism adapting the taste to the Palembang people’s. which is currently still limited in number. The purpose of this study is to identify how In the context of developing the influence of Arabic culture on nasi food-based tourism, the concept of culinary minyak as one of gastronomy tourisms in tourism becomes a major part. Culinary Palembang. tourism can be interpreted as an activity 2. Literature Review while eating somewhere. Meanwhile, food activities that not only discuss food but also 2.1. Culinary about the cultural and historical fields of the food itself, it can be requested as a Culinary tourism is broadly defined as gastronomy tourism. Indonesian a destination for unique and memorable gastronomy combines the formation of a food and beverage experiences, providing a fusion of culture and food between natives, way to connect the local food system with Chinese, Indians, the Middle East, and the tourist experience (Green & Dougherty, Europe, such as the Portuguese and the 2008). Dutch. Culinary is part of the contribution of Culinary tourism is related to local cultural development that gives strength to food from the tourist destination. Local food destinations, including in Palembang. is indispensable in the tourist experience Palembang is a city that is rich in when it can present both cultural and culture from customs to cuisine. entertainment activities (Rahma et al., 2017) Palembang's cuisine is salty, sour, spicy, Culinary tourism is one form of and rich in spices compared to culinary from cultural tourisms, for cuisine is an integral other big cities such as culinary in Java. part of the culture of all communities, It Some of the popular culinary in Palembang does not refer only to particular are pempek, pindang, maksuba, kojo, and community’s or culture’s food but its whole nasi minyak. Palembang culinary has clear ‘‘food culture’’ (including cooking and soups like pindang and tekwan, model and dining) may become the basis of narratives, rituals, festivals or other aspects of cultural 13 Yuyun Febriyanti The Journal Gastronomy Tourism Volume 7 Nomor 1 expression. Thus, culinary tourism means conducted with the people of Palembang more than merely consuming food on a trip: who also made and consumed nasi minyak. it also means the direct experience of a Interviews were conducted to strengthen given area’s unique culinary culture and field data of nasi minyak in terms of cultural ‘‘local knowledge’’ (Ignatov & Smith, and historical values. So that it can answer 2006) how the influence of Arabic culture on nasi minyak can be a gastronomy tourism in 2.2. Gastronomy tourism Palembang Gastronomy tourism is an emerging phenomenon attracting millions of tourists 4. Results and Discussion who are motivated to travel by activities 4.1. History related to food experiences; the quality, variety and uniqueness of local products; In history, Palembang recorded as a and the opportunity to experience exclusive place for international trade, including events (Kivela & Crotts, 2006) Arabs and Chinese. Its location as a very Gastronomy is about the recognition strategic trade axis makes Palembang of the variety of factors relevant to the food visited by many traders and spreaders of and beverages ate and consumed by a group Islamic symbols from the Arabian peninsula. in a locality, region, or even nation. Another Initially, migrants who were intermediary understanding of gastronomy is the traders were not allowed to live on land, so relationship between culture and food in they lived on the edge. Along with the rapid studying the cultural component with food development of the economy, they were as its center (culinary arts). (Uğurlu, 2016) given the freedom to live on the banks of the Gastronomy coverage does not only Musi river in the Ulu section of Palembang look at food in terms of cultural which is now known as Kampung Arab understanding and assets for the region Al-Munawar. The majority of the residents (Nurwitasari, 2016) of Al-Munawar village are of typical Arab descent. Physiologically, the man has a tall 3. Materials and Methods body, a sharp nose, thick eyelashes, and chest hair. Whereas the woman has a 3.1. Location beautiful face and a sharp nose. The location of the study was Their residence in the land of conducted in the Kampung Arab Palembang brought the mission and culture Palembang. of their home country, ranging from interaction to culinary. A strong kinship 3.2. Method culture in the Arab descendants of Al-Munawar in the city of Palembang is The method used in this research is suspected as one of the triggering factors of descriptive qualitative, namely the approach the transformation of Middle Eastern to human groups, an object, a condition, or a culinary into Palembang cuisine, in addition thought. The aim is to describe a condition to the taste and aroma of spices which is in a systematic and actual and accurate strong and appetizing. manner regarding a phenomenon (Nazir, Transformation of Middle Eastern 2005). culinary to Palembang culinary can occur through activities or events carried out by 3.3. Data Collection Techniques Arab descendants of Al-Munawar, one of Observation is an activity to search, which is a wedding. At weddings they record, formulate, and analyze to compile served food that had a distinctive taste the report. Random interviews were similar to the spices of Arab countries, 13 Yuyun Febriyanti The Journal Gastronomy Tourism Volume 7 Nomor 1 which are characterized by savory flavors 4.3. How to make nasi minyak and strong aromas of spices such as kabsa, a. Saute the seasoning that has been meat curry, selado, sambal, and pickled mashed, namely, onions, garlic, pineapple. coriander, and ginger using samin oil Along with the development of until fragrant. cultures that entered Palembang, the Arabic b. Then add cumin, cinnamon, star anise, culture was adopted by the local community, cloves, cardamom, lemongrass, nutmeg, for example weddings. Palembang's powdered broth, bay leaf, tomato/ wedding ceremony nowadays usually serves tomato sauce for red rice, and turmeric staple foods namely samin rice/nasi minyak for yellow rice. saute briefly until with complementary foods such as malbi fragrant. meat, soy chicken/ curry chicken, potato c. Add milk and rice. Bring the simmer sauce, gado-gado, pickles, pineapple sauce until the rice is cooked.
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