JASANOE, MUTHIA SANI and Pratiwi, Alberta Rika and Sumardi, - (2012) FOOD PROCESSING TECHNOLOGIES BEHIND THE CULTURAL HERITAGE OF SAM PO KONG RITUALS. In: 12th National Student Conference, 1st International Student Conference "The Power of Local Knowledge in Increasing Food Business Competitiveness".
|
Text
FOOD PROCESSING TECHNOLOGIES BEHIND THE CULTURAL HERITAGE OF SAM PO KONG-CONVERT WORD.pdf Download (264kB) | Preview |
|
|
Text
PROSIDING 1 ISC.pdf Download (7MB) | Preview |
Abstract
Sam Po Kong temple built in honor of Admiral Zheng He visited by visitors of different age, religion, place of origin, ethnic origin and the knowledge that came to pray with a variety of motives. In prayer ceremony like other indigenous traditions celebrations its also using some types of offerings. The offerings in the form of food are based on the belief that food is offered to the spirits of religious leaders. The offerings in the form of food are a common thing for the community. The background of each different visitors sometimes influence the selection of offerings are used. Visitors of different ages, religions, place of origin, ethnic origin and knowledge tend to use different types of food. The purpose of this study was to determine the type of food and beverage that were used in the offerings and the influence of different visitors' backgrounds to the choice of offerings and also the way to prepare the foods. The study was conducted by distributing questionnaires and interviews to visitors as well as the the caretakers and trustees of the Sam Po Kong. The results showed that the type of food used in Chinese New Year celebrations were moho, wajik, miku, kue keranjang, jay, samsing, ngosing, tea, orange, banana, apple, dan pear. Types of foods and beverages that are commonly used at the time of the celebration of Je It were tea, oranges, apples, and pears. And the types of food and drinks are always used at the celebration of Cap Go was lontong cap go meh, tea, and apples, whereas for Jumat-Kliwonan event, the visitors did not use the food offerings. Background visitors influence the selection of certain types of food and drink on each occasion. Each kind of food was prepared in a different way. Since the offerings at those mentioned events was sacred ritual, this paper examined the cultural aspects in the making food processes.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Ms Rika Pratiwi |
| Date Deposited: | 09 Jun 2022 06:59 |
| Last Modified: | 09 Jun 2022 06:59 |
| URI: | http://repository.unika.ac.id/id/eprint/28089 |
Actions (login required)
 |
View Item |
