Sosio-Agrikultur Bali untuk Gastronomi Berkelanjutan di Indonesia
Abstract
Agriculture is the foundation of sustainable gastronomy. With or without the Corona pandemy, rice-based meals such as uduk, red, campur, and tumpeng make up Indonesians’ staple food. This article analyzes how novel Balinese culinary technique enriches gastronomy and lifestyle, by blending old and new menus and thus engineering the hybrid gastronomy of the future. This research utilized qualitative explorative area of Jatiluwih and bamboo tabah cultivation in Tabanan District, Bali. Both Jatiluwih rice and bamboo tabah offer the possibility to spur culinary creativity while respecting the theory of gastronomy localisation. Typical magibung as Balinese collective eating is also a healthy moment of ethno-pedagogy for touristic purposes with local content. Regarding sustainable gastronomy in Bali, magibung with rice from Jatiluwih and tabah bamboo are topic of studies that come under the aegis “Nusantara Culinary Sociology”, a subject proposed to sociology and other students in Udayana University.
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Sulistyawati, S. (2019). “Tradisi Megibung, Gastrodiplomacy Raja Karangasem”, Journey. Vol. 1 No. 2 Juni, pp. 1-21.
Yamashita, S. (2013). “The Balinese Subak as World Cultural Heritage: In the Context of Tourism”, Jurnal Kajian Bali. Vol. 03 No. 02 Oktober, pp. 39-68.
Zuryani, N. (2011). “‘Sarad-Jatah’: Representasi Sosio-Religius pada Budaya Pangan di Bali”, Jurnal Kajian Bali. Vol. 01 No. 02 Oktober, pp. 99-122
Aisyah, Y. (2020). Subak Jatiluwih Bali, Warisan Budaya UNESCO yang Hasilkan Beras Merah Unggulan", https://www.kompas.com/food/read/2020/06/29/100500075/subak-jatiluwih-bali-warisan-budaya-unesco-yang-hasilkan-beras-merah?page=all. Diakses pada 31 Agustus 2020.
Artayasa, P. (2020). “Kolom berita hari Jumat, 22 Januari 2016. https://bali.antaranews.com/berita/84969/arya-wedakarna-antusias- budidaya-bambu-tabah Diakses tanggal 13 Agustus 2020.
Balipost. (2020). Bambu Tabah, Penyelamat Ekosistem Air. https://www.balipost.com/news/2020/02/01/101988/Bambu- Tabah,Penyelamat-Ekosistem-Air.html Diakses tanggal 13 Agustus 2020
Desak. (2018). “Tabanan Murnikan Padi Merah Cenana, untuk Dapatkan Produk Unggulan”. Nusabali.com/berita/27606/tabanan-murnikan-padi-merah-cenana-untuk-dapatkan-produk-unggulan Diakses tanggal 1 September 2020.
Dewi, NPAY, Antara, M & Rantau IK (2017). Strategi Segmenting, Targeting dan Positioning Pemasaran Beras Merah Organik Jatiluwih Bali di Provinsi Bali. E- Jurnal Agribisnis dan Agrowisata. Vol.6, No. 4, Oktober, pp: 596-605.
FAO (tanpa tahun). The 5 principles of sustainable Food and Agriculture. www.fao.org/sustainability/en/. Diakses tanggal 12 Agustus 2020.
Firdaus, M., & Hodiyanto, (2019). Eksplorasi Etnomatematika Islami Pada Tradisi Makan Besaprah.http://ojs.fkip.ummetro.ac.id/index.php/matematika/article/viewFile/2385/pdf Diakses pada 4 Mei 2020.
Freeman N. (2010). “Ethnic cuisine: Indonesia”. Gastronomic Sci 4 (8): 54-86.
Hjalager, A.M. (2004). “What Do Tourists Eat and Why? Toward A Sociology of Gastronomy and Tourism”, Tourism (Zagreb), 52 (2), 195-201.
Hjalager, AM & Richards, G. (2002). Tourism and Gastronomy. London: Routledge Advance.
Horng, J.-S., & Lin, L. (2017). Gastronomy and Culinary Creativity. In J. C. Kaufman, V. P. Glăveanu, & J. Baer (Eds.), The Cambridge Handbook of Creativity across Domains, Cambridge Handbooks in Psychology, pp. 462–478. Cambridge: Cambridge University Press.
Kasih, LS., Bayu, GW & INL Jayanta. (2019). The Ethnopedagogy Study on The “Megibung” Tradition in Karangasem, Jurnal Filsafat Indonesia, Vol. 2, No. 3, pp. 104-109.
Ketaren, I. (2017). Gastronomi Upaboga Indonesia. Jakarta: IGA Publisher.
Kintamani.id. Info Wisata Kintamani (tanpa tahun). “Ayam Garang Asem, Kuliner Bali” https://www.kintamani.id/ayam-garang-asem-kuliner-bali-dengan-kuah- gurih-dan-segar-007317.html Diakses tanggal 12 Agustus 2020.
Paloviita, (2010). A. Consumers’ sustainability perceptions of the supply chain of locally produced Food, Sustainability, 2, pp. 1492–1509.
Parwati, NY & Mariawan IM. (2017). Persepsi Masyarakat Desa Mengesta dan Desa Penebel dalam Melaksanakan UMKM. Prosiding Seminar Nasional Pengabdian kepada Masyarakat, hal 496-503. http://digilib.mercubuana.ac.id/manager/t!@file_artikel_abstrak/Isi_Artikel_4674 76398162.pdf Diaksed tanggal 12 Agustu 2020.
Postbelitung (2016). “Wow, Ternyata Daun Bambu Bisa Dikonsumsi, Punya Segudang Khasiat Kesehatan”, https://belitung.tribunnews.com/amp/2016/02/24 Diakses tanggal 12 Agustus 2020.
Prakoso, JR. (2017). “Jatiluwih yang Didatangi Obama Punya Predikat Situs Warisan Dunia”, detikNews, 26 Juni . https://news.detik.com/berita/d-3542191/jatiluwih-yang-didatangi-obama-punya- predikat-situs-warisan-dunia Diakses tanggal 16 Agustus 2020.
Putra, IND, AAG Raka, PS Yanthy & PDS Pitanatri. (2018). Wisata Gastronomi Ubud, Gianyar. Denpasar: Cakra Media Utama.
Richards, G. (2002). “Gastronomy: an essential ingredient in tourism production and consumption”, dalam A. Hjalager & Richards, G (Eds), Tourism and Gastronomy, pp. 3-20. London: Routledge Advance in Tourism.
Ritzer, G. (2013). McDonaldisasi Masyarakat. (Terjemahan: Fajria, A, 2014). Yogyakarta: Pustaka Pelajar.
Rizal, JJ. (2020). Mustikarasa Resep Masakan Indonesia Warisan Sukarno. Depok: Komunitas Bambu.
Scarpato, R. (2002). “Sustainable Gastronomy as A Tourist Product” in Hjalager, A-M and Greg Richards (eds). Tourism and Gastronomy, pp. 51-70. London: Routledge.
Sharpley, R. (2010). Tourism and Sustainable Development: Exploring The Theoretical Divide. http://wwwdata.unibg.it/dati/corsi/44127/84562- Sharpley_Tourism_Sustainable_development_theoretical_divide.pdf Diakses tanggal 10 Juli 2020.
Sukerti, NW, Marsiti, CIR, Adnyawati, NDM & LJ Erawati. (2017). Pengembangan Tradisi Megibung sebagai Upaya Pelestarian Senikuliner Bali. Seminar Nasional Riset Inovatif, Prosiding SENARI.
Sulistyawati, S. (2019). “Tradisi Megibung, Gastrodiplomacy Raja Karangasem”, Journey. Vol. 1 No. 2 Juni, pp. 1-21.
Yamashita, S. (2013). “The Balinese Subak as World Cultural Heritage: In the Context of Tourism”, Jurnal Kajian Bali. Vol. 03 No. 02 Oktober, pp. 39-68.
Zuryani, N. (2011). “‘Sarad-Jatah’: Representasi Sosio-Religius pada Budaya Pangan di Bali”, Jurnal Kajian Bali. Vol. 01 No. 02 Oktober, pp. 99-122
Published
2020-10-03
How to Cite
ZURYANI, Nazrina.
Sosio-Agrikultur Bali untuk Gastronomi Berkelanjutan di Indonesia.
Jurnal Kajian Bali (Journal of Bali Studies), [S.l.], v. 10, n. 2, p. 627–650, oct. 2020.
ISSN 2580-0698.
Available at: <https://ojs.unud.ac.id/index.php/kajianbali/article/view/63161>. Date accessed: 20 nov. 2024.
doi: https://doi.org/10.24843/JKB.2020.v10.i02.p13.
Section
Articles
This work is licensed under a Creative Commons Attribution 4.0 International License.
