IJSTR

International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us
CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT
QR CODE
IJSTR-QR Code

IJSTR >> Volume 6 - Issue 7, July 2017 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Pizza Oncom Keju: Acculturation Of Western And Eastern Culinary

[Full Text]

 

AUTHOR(S)

Oda I. B. Hariyanto

 

KEYWORDS

Culinary Acculturation, Pizza Oncom Keju, Diversification.

 

ABSTRACT

The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation; therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms, the entry of foreign culinary elements into traditional culinary or vice versa. The review of culinary acculturation is conducted through qualitative approach with multidisciplinary sciences, with the reason that culinary is part of culture. Culinary product studied is Pizza Oncom Keju that is original from Indonesia. The study result states that the goal of culinary acculturation for insider, first is relate to how traditional culinary keep exist and it is most popular by society, in the situation of rampant foreign culinary. Second, put traditional elements into foreign culinary, so it happens diversification of culinary products becomes the treasures of a nation’s culinary wealth. Diversification is happened when the characteristic of traditional culinary is present in foreign culinary. One of culinary product of western and eastern acculturation result is Pizza Oncom Keju, where it mixes the basic materials of flatbread with traditional elements of West Java, which is spices and oncom.

 

REFERENCES

[1] Fardiaz, D., Markakis, P.1981. Degradation of Phytic Acid in Oncom (Fermented Peanut Press Cake). Food Science, Vol 46 (2)

[2] Helstosky, Carol. 2008. Pizza a Global History. Raktion books Ltd. London.

[3] Iskandar, Yetti Mulyati Iskandar., Priatni, Sri. L.B.S. Kardono, L.B.S. 2010. Influence Of Tapioca Flour Concentration And Legumes Varieties On Characteristic Of Black Oncom With Mucor sp. LIPI: Bandung

[4] Koentjaraningrat. 1990. Pengantar Ilmu Antropologi. PT Rineka Cipta: Jakarta

[5] Nowak, Zachary. 2014. Invented Tradition And The Origins Of The Pizza Margherita. The Umbra Institut

[6] H.M.Iyan Sofyan, H.M. Iyan. 2003. Pengaruh Suhu Inkubasi Dan Konsentrasi Inokulum Rhizopus Oligosporus Terhadap Mutu Oncom Bungkil Kacang Tanah. Teknologi Pangan Fakultas Teknik – Universitas Pasundan. Infomatek. Vol 5 (2).

[7] Supardan Dadang. 2015. Pendidikan Multibudaya. Jurusan Pendidikan Sejarah - Fakultas Pendidikan Ilmu Pengetahuan Sosial - Universitas Pendidikan Indonesia: Bandung.

[8] Ratna, Nyoman Kutha. 2010. Metodologi Penelitian Kajian Budaya dan Ilmu Ssial Humaniora pada Umumnya. Pustaka Pelajar: Yogjakarta.

[9] Wiranto, Erham Budi Wiranto (20016). Akulturasi Budaya Untuk Akselerasi Pembauran Kebangsaan. Rapat Kerja Forum Pembauran Kebangsaan, Badan Kesatuan Bangsa dan Politik (Kesbangpol): Daerah Istimewa Yogjakarta.