Klappertaart : an Indonesian–Dutch influenced traditional food

Handoyo, Chrisfella Cokrro; Clarissa,; Claudia, Grace; Milka,; Firdayanti, Syahnazia Adinda

doi:10.1016/j.jef.2017.12.002

Cited by 13 publications

(7 citation statements)

References 3 publications

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“…Indonesia's demographic and ethnic diversity of over 1300 ethnic groups makes this country very plural and diverse, both in terms of language, art, and especially traditional food (19). Traditional food is a variant of food that is influenced by cultural conditions and demographic background of local communities.…”

Section: The Potential In Nutritious Traditional Foodsmentioning

confidence: 99%

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

Hidayat¹,

Yuliana²

2018

IJET

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The entrepreneurial interest of students in higher education tends to be low,albeit the introduction of entrepreneurial education at colleges and universities. There is no exception of lack of interest in entrepreneurship at traditional food businesses where these businesses in Indonesia have an unlimited market share, higher profit, lower riskof loss, and continuous innovation. Entrepreneurial education is not the only determinant asthe students' environment, especially their family background also has an important role in influencing and building student entrepreneur interest. Hence,this study assesses the influence of entrepreneurship education and family background towards the interest of entrepreneurs especially in nutritious traditional foods based on a sample of 150 higher educationstudents. Data was collected usingquestionnaire whiledata was analysed usingdescriptive and multiple regression analyses. The results of the studyshow that entrepreneurial education as well as family background positively affect students’ entrepreneurial interest in traditional food. Therefore, entrepreneurship education should become a serious concern in higher education as can be one the students’ starting point in building the interest and spirit of entrepreneurs.

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Section: The Potential In Nutritious Traditional Foodsmentioning

confidence: 99%

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

Hidayat¹,

Yuliana²

2018

IJET

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“…Selain bawang putih, umbi gadung juga merupakan salah satu komoditas yang sangat melimpah di Indonesia, namun belum dimanfaatkan secara optimal (Sumunar dan Estiasih, 2015;Aslan et al, 2015;Handoyo et al, 2018). Salah satu potensi dari umbi gadung yang mulai diungkap adalah sebagai pestisida.…”

Section: Pendahuluanunclassified

Komparasi Efektifitas Ekstrak Bawang Putih Dan Umbi Gadung Dalam Mengatasi Hama Jangkrik Pada Tanaman Cabai

Nisa¹

2020

agrolandnasional

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Pestisida kimia yang sering digunakan petani untuk mengatasi hama mempunyai dampak negatif bagi lingkungan dan kesehatan manusia. Salah satu alternatif pengganti pestisida kimia adalah pestisida organik. Beberapa tanaman potensial sebagai pestisida organik adalah bawang putih dan umbi gadung. Salah satuhama yang merugikan bagi tanaman cabai adalah jangkrik. Penelitian ini bertujuan untuk membandingkan pestisida organik dari bawang putih dan umbi gadung dalam mengatasi hama jangkrik pada tanaman cabai. Penelitian diawali dengan pembuatan habitat tiruan jangkrik dari tanaman cabai, kemudian diadaptasikan selama tiga hari. Sebanyak 30 tanaman cabai dikelompokkan menjadi 10 perlakuan yaitu aquades sebagai aquades sebagai kontrol negatif, pestisida kimia sebagai kontrol positif, ektrak bawang putih dan ekstrak umbi gadung dengan konsentrasi masing-masing 5%, 10%, 20% dan 40%. Perbandingan efektifitas antar perlakuan diamati melalui tiga aspek antara lain nilai persentase mortalitas, indeks kecepatan kematian dan medium lethal time (LT50). Hasil dari pengamatan menunjukkan bahwa perlakuan berpengaruh nyata terhadap nilai ketiga aspek. Semakin tinggi konsentrasi semakin efektif dalam membunuh jangkrik. Nilai persentase mortalitas, indeks kecepatan kematian dan medium lethaltime (LT50) tertinggi pada ekstrak umbi gadung 40% adalah 85%, 50 dan 6,5 menit dan ekstrak bawang putih 40% adalah 55%, 31 dan 10 menit secara berurutan. Berdasarkan analisis ketiga aspek tersebut ekstrak umbi gadung lebih efektif sebagai pestisida organik dibandingkan dengan ekstrak bawang putih dengan nilai yang mendekati kontrol positif.

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“…The centurieslong Dutch colonization in Indonesia left specific historical prints in all forms of cultural expressions, not to mention traditional foods. Indonesian people know well about the side meals of croquette, nastar, kaastengel, or klappertaart [22]. These are the best examples of the power of foreign influence towards the enrichment of the Indonesian local food.…”

Section: Cassava-based Food Identity and Javanese Communitymentioning

confidence: 99%

The genealogy of traditional Javanese cassava-based foods

Herminingrum

2019

J. Ethn. Food

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Cassava is generally consumed by Javanese who inhabited the areas where cassava plant is cultivated; therefore, culturally, it has ethnic importance. Even though formerly it was regarded as marginal food, its existence follows the nature of culture—ever-changing based on space and time. The study done aims to disclose the genealogy of various kinds of cassava-based foods in connection with Javanese food choices and food ways. Accordingly, the discussion encompasses the materials used, the preparation methods; cooking, serving, and giving suitable complements; the specific functions, the origin, and its development from the past to the present day. The findings significantly demonstrate that the numerous foods generated from cassava roots and leaves, covering staple foods, light meals, side dishes, and drinks, are manifestation of Indonesian cultural diversity. More importantly, this ethnic food in general is also inherent with the Javanese philosophy on living in harmony between humans and the nature surrounding that should be well managed. These two points underline that cassava-based food identity is not a mere cultural expression. It is built by Javanese communities through their natural experiences, simple knowledge, and hard efforts to make cassava-based foods still exist in agreement with the developing era.

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Klappertaart : an Indonesian–Dutch influenced traditional food

Cited by 13 publications

References 3 publications

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

The Influence of Entrepreneurship Education and Family Background on Studentsâ€™ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

Komparasi Efektifitas Ekstrak Bawang Putih Dan Umbi Gadung Dalam Mengatasi Hama Jangkrik Pada Tanaman Cabai

The genealogy of traditional Javanese cassava-based foods

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