scholarly journals Halal and safety traceability of material, production, and serving of local food in Surabaya: A review

2021 ◽  
Vol 924 (1) ◽  
pp. 012002
Author(s):  
A A Prayudanti ◽  
S Sucipto
Keyword(s):  
Production Process ◽  
Local Food ◽  
Tourism Development ◽  
Local Foods ◽  
Street Vendors ◽  
Culinary Tourism ◽  
Food Traceability ◽  
Material Production

Abstract Indonesia has a very diverse culinary consisting of a variety of local food. Although the production process using ingredients and seasonings is quite complex, the serving is simple and traditional. This simplicity often leads to low consumer’s and manufacturer’s awareness of its safety and halal guarantees thus making this phenomenon very feasible to discuss. This research aims to review halal and safety traceability of local food in Surabaya, namely rujak cingur, rawon (traditional black soup), and kupang lontong (lontong mussels). These foods are most sought after by tourists when visiting Surabaya. Halal traceability and safety are carried out on materials, production, and serving of the food. Traceability results show that most street vendors selling rujak cingur, rawon, and lontong mussels in Surabaya have not implemented halal and save food traceability. The risk of safety and halal of these local foods are quite large due to the lack of concern of consumers and producers to the importance of safety and halal in their product. In fact, the food that is a specialty of an area should get greater attention to ensure the safety and halal of the product. Increased awareness and practicality to trace ingredients, production, and serving are very important to ensure the safety and halal of ready-to-eat local food, thus supporting culinary tourism development.

scholarly journals Eksplorasi Segmentasi Pasar dan Motivasi Wisatawan Kuliner di Gudeg Pawon Yogyakarta

2021 ◽  
pp. 735
Author(s):  
Ahmadintya Anggit Hanggraito ◽  
Budiani Budiani
Keyword(s):  
Market Segmentation ◽  
Local Food ◽  
Qualitative Approach ◽  
Local Foods ◽  
Motivating Factors ◽  
Culinary Tourism ◽  
Descriptive Method

Studies on culinary tourists in Yogyakartais rarely explored in depth. In fact, Yogyakarta has become an area with various culinary attractions that have a variety of local foods. Gudeg Pawon is one of the top culinary destinations in Yogyakarta. Through a descriptive method with a qualitative approach, this research explores market segmentation and motivation of culinary tourists in Gudeg Pawon. The results of this study explain that the types of experiencers and enjoyers can represent the market segmentation of culinary tourism in Gudeg Pawon. In addition, there is a structured pattern in showing the main motivating factors for culinary tourists in Gudeg Pawon. Exploration of market segmentation and motivation of culinary tourists can be a deep consideration regarding the management of local food which has great potential in the development of new culinary tourism atractions. Keywords: Culinary Tourism, Market Segmentation, Tourist Motivation, Local Foods

scholarly journals KERAGAMAN PANGAN LOKAL DI PULAU LOMBOK UNTUK MENUNJANG PENGEMBANGAN PARIWISATA (Diversity of Local Foods in Lombok Island to Support Tourism Development)

2016 ◽  
Vol 36 (02) ◽  
pp. 206
Author(s):  
Zainuri Zainuri ◽  
Abbas Zaini ◽  
Wiharyani Werdiningsih ◽  
Taslim Sjah
Keyword(s):  
Local Food ◽  
Raw Materials ◽  
Tourism Development ◽  
Food Products ◽  
Local Foods ◽  
Data Analyses ◽  
Animal Skin ◽  
Lombok Island

Lombok Island is potential in providing agricultural raw materials that can be developed into local food products thatin turn support the development of tourism in this island. This study aimed at identifying kinds of local food productsavailable in Lombok Island, and their quantity. To achieve these purposes, research was designed in descriptive methodsuch that the study revealed the picture of the situation of local food in Lombok Island. Data analyses were follow-on,and revealed that there are several local foods made of/from agricultural raw materials. They have various productionvalues, and there ais adjustment of production (supply) to demand that exists. Some major local food products include’Bulayak’ satay and kerupuk kulit (animal skin crackers). There are also products that are typical to Lombok Island, i.e.Bulayak satay, Taliwang chicken, Tanjung satay (of fish)(from North Lombok), Opak-opak (sort of cracker), pelecingkangkung (traditional Lombok salad), and jajan bantal (made of mix glutinised rice and bananas) (from East Lombok).Keywords: Agroindustry, demand, local food, Lombok Island, supply, tourismABSTRAKPotensi hasil pertanian sangat besar untuk dikembangkan menjadi produk pangan lokal yang dapat mendukungpengembangan pariwisata daerah, dan saat ini telah ada beberapa produk pangan lokal direalisasikan di berbagaiwilayah di Pulau Lombok.Tujuan dari tulisan ini antara lain untuk: (1) mengidentifikasi keragaman pangan lokal yangada di Pulau Lombok, dan (2) mengetahui jumlah ketersediaan pangan lokal di Pulau Lombok.Untuk mencapai tujuanpenulisan ini telah dilakukan penelitian yang dirancang untuk mendeskripsikan kondisi yang ada, dengan melakukansurvei ke lokasi-lokasi yang dapat memberikan data yang dibutuhkan.Selanjutnya data yang diperoleh dianalisis sesuaidengan kebutuhan penelitian. Hasil kajian menunjukkan bahwa di Pulau Lombok terdapat beberapa produk pangan lokaldengan nilai produksi (omzet penjualan) yang bervariasi dari yang besar hingga yang kecil. Besar-kecilnya produksiproduk pangan lokal ini terjadi karena produsen menyesuaikan diri dengan permintaan yang ada. Beberapa produkyang menonjol (dihitung dari nilai produksinya) di seluruh Pulau Lombok adalah sate bulayak dan kerupuk kulit.Produk-produk pangan lokal yang dinilai mempunyai kekhasan Pulau Lombok adalah sate bulayak, ayam Taliwang,sate Tanjung (Lombok Utara), opak-opak, pelecing kangkung, dan jajan bantal (Lombok Timur).Kata kunci: Agroindustri, pangan lokal, pariwisata, penawaran, permintaan, Pulau Lombok

scholarly journals CULINARY TOURISM DEVELOPMENT MODEL IN METRO LAMPUNG CITY

2017 ◽  
Vol 2 (1) ◽  
pp. 185
Author(s):  
Derinta Entas ◽  
Rina Kurniawati ◽  
Baskoro Harwindito ◽  
Karlina Karlina
Keyword(s):  
Local Community ◽  
Swot Analysis ◽  
Local Food ◽  
Tourism Development ◽  
Development Model ◽  
Community Based ◽  
Tourist Destination ◽  
Culinary Tourism ◽  
Tourism Potential ◽  
Tourism Community

The purpose of this research is to explore tourism potential in Metro Lampung. The tourism attraction that is potential in Lampung is its local culinary. Culinary tourism is popular nowadays, given the fact that tourists hunt for local food when they are visiting tourist destination. The purpose of this research firstly is to explore the potential of tourism culinary in Metro Lampung City. Secondly is to find the marketing strategy of tourism culinary in Metro Lampung city. Thirdly is to find out the factors needed in promoting local food as tourism attraction in Metro Lampung City.The data is collected from observation, interview, document study, and questionnaires. This research employs descriptive qualitative approach. The is data gathered and analyzed using SWOT analysis. The output of this research is a model design of culinary tourism development. A recommended of tourism development model is community based tourism. Community based tourism model is tourism which concerns on local community with their local wisdom.

Creating a local food procurement community of practice: The Alberta Flavour Learning Lab

2019 ◽  
Vol 6 (1) ◽  
pp. 155-169 ◽  
Author(s):  
Mary Anne Beckie ◽  
Leanne Hedberg ◽  
Jessie Radies
Keyword(s):  
Community Of Practice ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Provincial Government ◽  
Local Foods ◽  
Social Infrastructure ◽  
City Region ◽  
Physical Scale ◽  
Common Framework

In order for local food initiatives (LFIs) to have a transformative effect on the larger food system, greater levels of economic, organizational and physical scale are needed. One way for LFIs to reach the scale necessary to generate a more significant impact is through increased institutional procurement of local foods. But how do people and organizations come together to generate the social infrastructure required to shift food purchasing practices and processes? This field report shares the story of an innovative community of practice consisting of institutional food buyers, large-scale distributors, regional retailers, processors, producers, researchers, municipal and provincial government representatives within the Edmonton city-region that formed for the express purpose of “creating a positive community impact by getting more local foods on more local plates”. In describing the formation and first three years of the Alberta Flavour Learning Lab we examine the unique characteristics of this community of practice that has aided the development of a common framework for learning, understanding and joint action. In addition to the accomplishments to date, we also discuss the challenges faced by the Learning Lab and the strategies used to overcome them.  

scholarly journals PELATIHAN DAN PENDAMPINGAN PEMBUATAN ANEKA OLAHAN MAKANAN PENDAMPING ASI (MP-ASI) BERBAHAN PANGAN LOKAL KAYA NUTRISI

2019 ◽  
Vol 3 (2) ◽  
pp. 115
Author(s):  
Septian Emma Dwi Jatmika Jatmika ◽  
Siti Kurnia Widi Hastuti2
Keyword(s):  
Community Service ◽  
Local Food ◽  
World Health ◽  
Local Foods ◽  
Basic Principles ◽  
The Public ◽  
Under Five ◽  
Who Standards ◽  
Processed Products ◽  
Health Organization

This Community Service and Empowerment Program offers solutions to overcome problems encountered in Sedayu, especially the under-five health problems, such as the lack of knowledge about the provision of MP ASI according to World Health Organization (WHO) standards, the lack of utilization of quality local foods for MP-ASI and many the provision of instant breastfeeding by mothers in infants, the provision of MP-ASI is less appropriate with the duration, frequency, texture and variation according to age stage and the lack of attention of parents related to the growth of infants. The data shows that there are many toddlers in Sedayu who suffer from malnutrition and even malnutrition and stunting (short). The purpose of this community service is to improve the community's knowledge about the making of MP ASI by optimizing the existing local wisdom. The hope of this program can improve the knowledge, behavior and health status of children under five. The target of this program is the mother of the students from the students of  TK ABA Argomulyo, TK ABA Sedayu and TK Tapen, Sedayu Subdistrict, Bantul who have under five children. Activities undertaken include training on the basic principles of MP-ASI, training on making and assisting various processed MP-ASI using quality local food. And held a mini gallery of processed products of various variations of ASI MP using quality local food to promote MP ASI products to the public.

scholarly journals MOTIVASI ANGGOTA KELOMPOK WANITA TANI DALAM DIVERSIFIKASI PANGAN LOKAL DI KABUPATEN BANTUL

Agro Ekonomi ◽  
2016 ◽  
Vol 25 (1) ◽  
Author(s):  
Resti Kinasih ◽  
Subejo Subejo ◽  
Roso Witjaksono
Keyword(s):  
Mass Media ◽  
Local Food ◽  
Simple Random Sampling ◽  
Negative Influence ◽  
Women Farmers ◽  
Local Foods ◽  
Media Access ◽  
Level Of Education ◽  
Group Members ◽  
High Motivation

This research was done in Bantul district. The purposes of this research were to find out the motivation rate of women farmers group in diversification of local food in Bantul district, the influencing factors, and also to find out the influence of motivation and the other factors to successing local food diversification. This research bassicaly applied analytic descriptive method and used purposive method for sub-district and women farmers group sampling. It was took 15 group members from each women farmers group using simple random sampling, so in total there were 60 members as sample. Data analysis has been done by using propostion test and multiple regression analysis. The research results showed that the larger part of women farmers group in Bantul district have a high motivation on the local food diversification, price of rice and active counseling have a possitive influence on motivation. Meanwhile, age, level of education, income, perception of local foods, and mass media access do not have influence to the motivation of local food diversivication. Price of rice has a negative influence on success local food diversification, while income, active counseling, perception of local foods have a possitive influence of local food diversification sucess. Meanwhile, age, level of education, mass media access and motivation do not have influence on local food diversification success. 

scholarly journals SISTEM INFORMASI PENGADAAN BAHAN PRODUKSI BETON SIAP PAKAI (READYMIX) PADA PT. SCG READYMIX INDONESIA PLANT CILEGON

2019 ◽  
Vol 2 (2) ◽  
pp. 92-102
Author(s):  
Waliadi Gunawan ◽  
Yuli Setyaningsih
Keyword(s):  
Information System ◽  
Production Process ◽  
Material Production ◽  
Existing Problems ◽  
Filing System ◽  
Concrete Production ◽  
Material Procurement ◽  
Computer Based ◽  
Efficient Work

In the system of readymix concrete production material procurement at PT. SCG Indonesia Readymix Plant Cilegon, the company was still conduced by manual system. It used filing system that stored in the production division. The entry system used the form that submitted directly, therefore in making report, it needed inefficient time and created difficulties for the clerk to input the data manually in receiving production material. If the company required the data about material production, they must seek the data from the stack of existing archive. Besides that, the report generated less efficient because in the recording the data was conducted by employee that still used system manually. Therefore, sometime the result of report contained some errors. To overcome the existing problems, it is necessary to use the computer based of production materials procurement information system. The aims were 1) to facilitate the procurement of material for the production process, 2) to make easier for the employees to find out and to enter the necessary data of production materials procurement, 3) to create the effective and efficient work, and 4) to use in making report of production material procurement quickly and easily.

scholarly journals Scaling-up local foods: commodity practice in community supported agriculture (CSA)

2017 ◽  
Author(s):  
Eric Nost
Keyword(s):  
Local Food ◽  
Scaling Up ◽  
Community Supported Agriculture ◽  
Local Foods ◽  
Rural Studies ◽  
Non Profit ◽  
Food Hubs ◽  
Production And Distribution ◽  
Food Commodities ◽  
Shed Light

Full-text, in-print version here: http://www.sciencedirect.com/science/article/pii/S074301671400014XCitation: Nost, E. 2014. Scaling-up local foods: commodity practice in community supported agriculture (CSA). Journal of Rural Studies 34, 152-160.Non-profit, consumer, and government advocates are working to expand access to locally-produced foods as a way of addressing major social and ecological issues. Some activists, however, suggest that farms “scaling-up” production and distribution may lose sight of the movement's aims by circumventing a direct exchange between growing and consumer and by delivering “local” shares long distances. I argue that in order to answer whether scaling-up is misguided, we first have to understand how farms come to scale differently. I describe the varied practices that three community supported agriculture (CSA) farms in the Midwest perform in order to give their products market value as embedded in a specific socio-ecological context. I focus on three key moments of CSA that advocates are concerned about in scaling-up: 1) the employment of different kinds of labor; 2) operating within the seasons; 3) the management of sharer expectations about produce quantity and quality. As what I call commodity practice, farm decisions about these factors produce differently scaled local food commodities. These different practices are not necessarily incongruent with the aims of the movement. My main point in this approach is to advance an awareness of hybridity in local food institutions. As CSAs and other institutions like food hubs grow and evolve, a look at commodity practices can shed light on and confound some of the apparent contradictions in scaling-up.

Intangible Cultural Heritage and Management of Educational Tourism

2021 ◽  
pp. 199-216
Author(s):  
Burcu Toker ◽  
Hamed Rezapouraghdam
Keyword(s):  
Experiential Learning ◽  
Cultural Heritage ◽  
Exploratory Study ◽  
Local Food ◽  
Intangible Cultural Heritage ◽  
Learning Approach ◽  
Local Foods ◽  
Intangible Heritage ◽  
Educational Tourism ◽  
Tourism Experience

Travel has been advocated as a fortifying ground for experiential learning that can engage individuals in numerous experiences through the observation of the destination society and culture. In spite of the vast literature available about the link between tourism and experiential learning outcomes, there are limited studies that gauge educational tourists' familiarity with the intangible cultural heritage of their host communities. Particularly, this study focuses on local food, which is known as a marker of the destination culture and an intangible heritage that plays an inevitable role in almost any tourism experience. Correspondingly, the current exploratory study took an experiential learning approach to understand educational tourists' knowledge about local foods in Cyprus. The findings of the research revealed that educational tourists have very meager knowledge of local foods. The discussion is accordingly provided.

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