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 City

Yuyun Febriyanti

Ambarrukmo Tourism Institute, Jl. Ring Road Timur No 25, Pelem Mulong, Banguntapan, Bantul, Daerah Istimewa 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 . One of Palembang's culinary that is influenced by Arabic culture is (Indonesian fragrant spiced ). 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 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 , oil, , , , , , star , , , lemongrass, , , sweet fennel, ginger, , milk, /, and .

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

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some are rich in such as , laksan, 1. Introduction , celimpungan, and others. 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 , model, , 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, , and . 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 . 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 . part of the culture of all communities, It Some of the popular culinary in Palembang does not refer only to particular are pempek, , maksuba, kojo, and community’s or culture’s food but its whole nasi minyak. Palembang culinary has clear ‘‘food culture’’ (including cooking and like pindang and tekwan, model and dining) may become the basis of narratives, rituals, festivals or other aspects of cultural 13

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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,

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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 curry, selado, , and pickled mashed, namely, onions, garlic, . 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 , and turmeric staple foods namely samin rice/nasi minyak for . 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. and etc. d. After the rice is cooked, nasi minyak is ready to serve. 4.2. Nasi minyak Nasi minyak is a culinary result of Table 1 Nutrision Food Ingredients assimilation between Palembang's local Ingredients Nutritions Malay culture and the Arab immigrants’. In High in vitamins, the past nasi minyak was a special food that minerals, and was only served to the Palembang antioxidant Darussalam Sultanate family environment compounds only. Nasi minyak was a routine dish for the Garlic Vitamin C and B6, Sultan of Palembang every Friday after he contain active performsed Friday prayers. Nasi minyak s ingredients alliin and was also often served to great guests who allicin visit the Palembang Darussalam Sultanate. Coriander Vitamins K, A, B, E, Today, nasi minyak has become a Minerals, Essential gastronomy tourism of Palembang and Compounds everyone can enjoy it. Vitamins, Minerals, Nasi minyak is rice similar to kabsa Unsaturated fatty acids rice from . Nasi minyak made Cinnamon Calcium, fiber, and from Samin oil, onions, garlic, coriander, many minerals like cumin, cinnamon, star anise, cloves, manganese cardamom, lemongrass, powder broth, Star anise Vitamins A, B, C, D, nutmeg, ginger, bay leaf, milk, B-12, minerals, tomatoes/sauce tomatoes, and turmeric. Calcium, magnesium, Whereas Kkabsa rice originates from Saudi and vitamin E Arabia using meat, tomato sauce, red chilies, Cardamom essential oil, cineol, bay leaves, lemongrass, cloves, cardamom, terpineol, borneol, star anise, masala , and powder broth. sugar protein, and a Both of these cuisines use rice little fat except Palembang people replace it with Lemongrass Vitamins, minerals, white rice. acids, There are two types of nasi minyak Broth Fat, protein, namely red and yellow. The red color carbohydrate extracted from tomato additives while the Nutmeg Vitamins A, C, yellow color extracted from turmeric, the Calcium, Fat, Iron, same ingredients used in making kebuli rice. Calcium, Protein 13

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Ingredients Nutritions Anise Potassium, fiber, folic acid and also vitamin C Ginger Gingerol, magnesium, vitamin C, vitamin B6, phosphorus, copper, iron, calcium, and zinc in small amounts Bay leaf Antioxidants, Vitamins, lauric acid, Picture 2. Nasi Minyak Routine flavonoids, In picture 2 is an example of nasi salicylates, caffeic minyak kuning with , acid, and , and also pineapple sambel phytonutrients as side dishes. This food can be found in Milk calories, protein, fat, Nasi Minyak Jamilla. calcium, vitamin D, potassium, 5. Conclusions phosphorus, selenium, Based on the study it can be concluded vitamin A, that the nasi minyak originated from the magnesium, and B12 cultural adaptation of Arabian cuisine Rice Fat, protein, introduced by Al-Munawar community, carbohydrate Arabian descendants, who initially only Tomato vitamins A, K, B1, B5, cooperated in trade and later settled in the B3, B6, B7, C, and Ulu area of Palembang. Due to the strong minerals influence of Arabic culture in Palembang, Turmeric Fats, carbohydrates, the adaptation can be carried out quickly for proteins, starches, instance at a wedding. In the past Nasi vitamins, and Minyak was a special food that was only minerals. served to the Palembang Darussalam Sultanate family environment only. Nasi minyak was a routine dish for the Sultan of Palembang every Friday after he performsed Friday prayers. Nasi minyak was also often served to great guests who visit the Palembang Darussalam Sultanate. Today, nasi minyak has become a gastronomy tourism of Palembang and everyone can enjoy it. The menu presented by Arab descendants of Al-Munawar was kabsa rice, Picture 1. Nasi Minyak Merah curry meat, selado, chili and pickled Picture 1 is an example of a nasi pineapple which used to add in basmati rice minyak merah supplemented with side which was later adapted to the making of dishes namely malbi meat, nasi minyak. Nasi minyak sellers are still chicken, potato sambel, pickles, and small in number and usually sold at certain crackers. This food can be found in Dapur events only. To make nasi minyak better Ombai which sells typical Middle Eastern known to tourists is by increasing the food. marketing of Nasi Minyak as one of 13

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Palembang's culinary such as at culinary and gastronomy: Gastronomy's events or by motivating local communities influence on how tourists experience a to participate in selling nasi minyak so that destination. Journal of hospitality & the food is easy to obtain. tourism research, 30(3), 354-377. Nazir, M. (2005). Metode Penelitian. Bogor: 6. References Ghalia Indonesia Green, G. P., & Dougherty, M. L. (2008). Nurwitasri, A. (2015). Pengaruh Wisata Localizing linkages for food and Gastronomi makanan tradisonal tourism: Culinary tourism as a Sunda terhadap Keputusan Wisatwan community development strategy. Berkunjung ke Kota . Community Development, 39(3), BARISTA (Volume 2, Nomor 1, Juli 148-158. 2015) Guzel, Berrin & Muge,Ap Aydin,. (2016). Rahma, Neila., Indah Susilowati, Evi Yulia Gastronomy Tourism: Motivation and Purwanti.2017. Minat Wisatawan Destinatioans. Adnan Menderes terhadap Makanan Lokal Kota University.Tourism Faculty. Semarang. (Tourists’ Interest to Local Ignatov, E., & Smith, S. (2006). Segmenting Food In Semarang). Jurnal ekonomi Canadian culinary tourists. Current dan pembangunan Indonesia.Vol. 18 issues in tourism, 9(3), 235. No.1 Juli 2017:53-76 Kivela, J., & Crotts, J. C. (2006). Tourism

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