Conservation Models for Sayur Babanci as A Potential Culinary Tourism of Betawi

Muliani, Lila and Saputra, Munir (2021) Conservation Models for Sayur Babanci as A Potential Culinary Tourism of Betawi. In: ICSTIAMI 2019, 17-18 July 2019, Jakarta, Indonesia.

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Abstract

This research objectives are 1. Identify strenghts and weakness of Sayur Babanci (SWOT analysis) 2. Propose some conservation models to develop Sayur Babanci. The result shows that 1. Indeed, Sayur Babanci is a traditional Betawi cuisine that almost extinct. This dish is not widely known by the society, especially by the younger generation. Restaurants or stalls that serve Sayur Babanci in Jakarta and the surrounding areas are very limited in number. 2. Indeed, Sayur Babanci have to be conserved as a traditional heritage of Betawi in term of culinary aspect. Sayur Babanci has many strenghts to be pointed as one of Betawi culinary icon which potential to attract tourist‟s attention. It has good nutritional content, health benefit of the spices and herbs, and also high cultural and philosophical value. 3. Conservation models that appropriate for Sayur Babanci are developing standard recipes and documentation, designing comprehensive and creative story telling, transfer knowledge, and series actions of promotion.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: betawi traditional food betawi ethnics sayur babanci
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: EAI Editor IV
Date Deposited: 16 Dec 2021 10:40
Last Modified: 16 Dec 2021 10:40
URI: https://eprints.eudl.eu/id/eprint/9021

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