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Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi

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Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) Dairi Traditional Food Inventory In The Design Of Culinary Branding In Dairi Tina Taviani Medan Tourism Polytechnic Medan, Indonesia [email protected] ABSTRACT Traditional food is not only just to This study has three research objectives,(1) characterize an area, but more than that food at this Prepare a detailed inventory of traditional Dairi foods time can also be sold and promoted to support which include: (a) Types of traditional foods (b) tourism which can further support the income of an Traditional food processing methods, (c) Economic area. aspects and (d) Documentation, Objectives (2) Related to traditional food, Indonesian people Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi have always had a culture of traditional food since District.The type of this research is survey research with time immemorial. Various regions in Indonesia descriptive method. The results Based on a survey have a variety of cuisines, traditional snacks and conducted in Sidikalang City identified a number of 5 drinks that enable Indonesian people to choose and types of traditional food. The main ingredients most consume foods that are delicious, healthy and safe, widely used for making traditional food are Rice (80%), in accordance with the cultural morals and beliefs then other ingredients (20%). Dairi traditional foods, of the people. based on the way of processing can be categorized into Dairi Regency is one of the districts around four, namely: (1) steamed, (2) fried, (3) burned, and (4) the priority development area of Lake Toba, until boiled. Based on interviews with resource persons and traditional food community figures in Dairi, several now there are still many improvements in facilities alternative development that can be done are: and infrastructure needed to support the Lake Toba Identification and Inventory of traditional food, region that is convenient for tourists to visit. Preparing the profile of traditional food in the area as Tourists will feel comfortable in a tourist attraction food information and counseling and Promotion, if there are supporting facilities such as hotels and Encouraging the development of traditional food centers food to be enjoyed. Dairi Regency has the potential with relevant agencies, private and community; of traditional food which is diverse but not well- Provision of soft loans for additional capital. stocked. Therefore, this study will attempt to inventory traditional foods in Dairi Regency. This Keywords: Inventory, Traditional food inventory is the first step to knowing the potential PRELIMINARY of traditional Dairi foods. Inventories are carried out in detail to the materials and methods of Background manufacture with the aim that alternative Nusantara food is a collection of various foods development can be sought so that it is that characterize each region with different cooking economically efficient in increasing income. The techniques according to the area concerned. results of the inventory are also expected to be a Nusantara food is food consumed by certain data base on traditional food in Dairi Regency ethnic groups, with specific areas and processed which later can be made as a traditional culinary from nyang recipes known to the local community, branding in Dairi Regency. the ingredients are obtained from local sources, and in accordance with the tastes of the surrounding Formulation of the problem community. As for the formulation of the problem in this The concept of archipelago food is traditional study are: food in an area that is very bound to local culture 1. What is a detailed inventory of traditional and has its own distinctive characteristics in each foods in Dairi Regency which includes types region. Archipelago food is often referred to as of food, processing methods, economic traditional food which is a form of regional culture aspects and documentation? that is regional, specific, has a variety of types and 2. What strategies can be used in developing types that reflect the natural potential of each traditional food in Dairi Regency? region. 3. What has been done by the Dairi Regency Government? Copyright © 2019, the Authors. Published by Atlantis Press SARL. This is an open access article under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/). 144 Advances in Economics, Business and Management Research, volume 111 Research purposes succeeded in conquering Indonesia. Maluku Island The objectives of this research are: which is famous as the "Spice Islands", also 1. Compile a detailed inventory of traditional donates native Indonesian spices to the world of foods in Dairi District which includes types of culinary arts. Culinary arts in the eastern part of traditional food, processing methods, Indonesia are similar to Polynesian and Melanesian economic aspects and food documentation. cooking arts. 2. Determine a good development strategy so Sumatran cuisine, for example, often displays that traditional foods can be developed Middle Eastern and Indian influences, such as the economically. use of curry spices in meat and vegetable dishes, 3. Knowing how far the promotion has been while Javanese cuisine develops from native done by the local government. Indonesian cooking techniques. Chinese cultural elements can be observed in several Indonesian Benefits of research dishes. 1. Detailed inventory results on traditional food From its definition, traditional food is food in Dairi District can be used as a means to and drink, including snacks and mixed ingredients identify potential Dairi traditional foods. which are traditionally used and have long 2. The results of developing the development developed specifically in the Indonesian region or strategy are expected to improve the economy society. Usually traditional foods are prepared from of the community in Dairi Regency. recipes that are already known to the local 3. Can formulate more effective promotions to community with ingredients obtained from local introduce traditional food in Dairi Regency. sources that have flavors that are relatively in accordance with the tastes of the local community CONCEPTUAL FRAMEWORK (http://www.deptan.go.id). Kuhnlein and Receveur (Kwik, 2008) defines Indonesian food traditional food as an implication of a social Indonesian cuisine is a reflection of diverse cultural process. "Traditional food systems of cultures and traditions originating from the indigenous peoples can be defined to items that are archipelago which consists of about 6,000 islands from the local, natural environment that is and holds an important place in Indonesia's national culturally acceptable. It also includes the culture in general and almost all Indonesian cuisine sociocultural meanings, acquisition / processing is rich in herbs derived from spices such as techniques, use, composition, and nutritional candlenut, chili, temu Kunci, galuas , ginger, consequences for the people using the food kencur, turmeric, coconut and palm sugar followed ”(Kuhnlein and Receveur 1996: 417). by the use of cooking techniques according to From this understanding, traditional food does materials and traditions that also have influence not only function as a staple food consumed only, through trade originating from India, China, the but also has a function as a symbol of the identity Middle East and Europe. of a particular society. Basically there is no single form of Traditional food is food that is consumed by "Indonesian cuisine", but rather, the diversity of the ethnic group and specific region, processed regional cuisine that is influenced locally by from recipes known to the community, the Indonesian culture and foreign influences. For ingredients are obtained from local sources and example, rice that is processed into white rice, have a taste that is relatively in accordance with the ketupat or lontong (steamed rice) is the staple food tastes of the local community. Local Food, is food for the majority of the Indonesian population but produced locally (one region / region) for economic for the eastern part it is more commonly used as and or consumption purposes. Local food is in the well as corn, sago, cassava and sweet potatoes. The form of food both primary and secondary form of landscape presentation is generally commodities. Original food, is a food whose origin presented in most Indonesian foods in the form of is biologically found in an area staple foods with side dishes in the form of meat, (http://www.deptan.go.id). fish or vegetables on the side of the plate. Nusantara Traditional Seasoning Throughout its history, Indonesia has been involved in world trade thanks to its location and Various Spices in Traditional Archipelago Foods natural resources. Indonesian native cooking The presence of herbs in cooking is very techniques and food ingredients developed and important. Taste of food is formed, one of which is were later influenced by the culinary arts of India, the addition of herbs. Of the many types of spices, the Middle East, China, and finally Europe. Spanish leaf spices such as bay leaves, orange leaves and and Portuguese traders brought various foodstuffs pandanus include spices that are often added to from the Americas long before the Dutch cooking. 145 Advances in Economics, Business and Management Research, volume 111 Herbs or herbs are aromatic plants which are The base of the archipelago added to food ingredients to arouse taste and flavor. A mixture of several spices and herbs that Spices are herbs that have gone through a drying have been mashed and ready to be used to help process, so that spices can last long and last, spices facilitate processing because it is half-finished. are also known as dried herbs. Basic spice classification Main Source of Bumbu Nusantara 1. Red base seasoning • Fresh Seasonings Spices that are often used to produce red in Is the seasoning obtained from the plant cooking. Red spices are: red onion, garlic and directly. Used without needing to be dried first.
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