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Relevant bibliographies by topics / Javanese Cooking

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Academic literature on the topic 'Javanese Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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Journal articles on the topic "Javanese Cooking"

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Ainun, Ananda, Anita Marta Zohriyah, Umi Nur Sholikhah, Hanifah Nurul Isnaini, and Fajar Rizki Apriyanto. "JAVANESE CULINARY GLOCALIZATION THROUGH LEARNING INDONESIAN." International Conference on Cultures & Languages (ICCL) 2, no. 1 (2024): 563–83. http://dx.doi.org/10.22515/iccl.v2i1.9673.

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Language is a communication tool that reflects the identity, values and traditions of a society. In the culinary context, language plays an important role in explaining and understanding various aspects of cooking. Culinary refers to everything related to food and drink, including the process of cooking, serving, and consuming food. The purpose of this research is to uncover traditional culinary in Language Education and appreciation of Indonesian culinary wealth. The method used is descriptive qualitative with content analysis strategy and literature analysis. From this research it has been f

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Muhmad Pirus, Mohd Shahnawi, and Hany Nurahmawati. "Javanese Women Identity Regarding 3M: Macak-Manak-Masak Values." International Journal of Culture and History 7, no. 2 (2020): 54. http://dx.doi.org/10.5296/ijch.v7i2.18055.

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In Javanese society that adheres to the patriarchy system, women’s position as a wife is under the husband, it’s like konco wingking (friend in behind), who should obey all the husband’s order Swargo nunut neroko kathut (following husband in heaven or hell). As a wife, Javanese women identity revolves around her territory of 3M: Macak-Manak-Masak (Dress-up, giving offspring, cooking). This certainly limits the Javanese women’s movement and places her under man. This paper is based on the finding in previous research about Javanese women’s identity in society. Emancipation and globalization hav

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3

Setyaningsih, Rila, Kristina Andryani, and Alya Dwi Salsabila. "Food Communication to Strengthen the Javanese Women’s Communication Experience in Indonesia: Case Study on Saparan Bekakak Tradition." Indonesian Journal of Advanced Research 4, no. 3 (2025): 235–52. https://doi.org/10.55927/ijar.v4i3.13976.

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Food is an integral part of a region's culture, reflecting the history, traditions, and values of the local community. Food serves as a communication medium. This study examines the communication experience of Javanese women through the communication on Saparan Bekakak, a noble tradition of Indonesia. This study uses the theory of symbolic interactionism to explore communication through food carried out by Javanese women in the Saparan Bekakak tradition. A constructivist paradigm and a qualitative research design are used in this study. The subjects in this study consisted of javaneese woman a

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Suryandari, Ervin Tri, and Hamdan Hadi Kusuma. "The synthesis of javanese bamboo charcoal for purifiying cooking oil." Journal of Physics: Conference Series 1796, no. 1 (2021): 012107. http://dx.doi.org/10.1088/1742-6596/1796/1/012107.

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Laely, Khusnul, Dimyati, and Slamet Suyanto. "The Effectiveness of the Outdoor Learning Activity (OLA) Model Based on Javanese Culture in Improving Children's Working Memory." Salud, Ciencia y Tecnología - Serie de Conferencias 4 (January 28, 2025): 1402. https://doi.org/10.56294/sctconf20251402.

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Introduction: This research aims to determine the effectiveness of the Outdoor Learning Activity (OLA) model based on Javanese culture in improving children's working memory (WM) and to identify the differences in working memory achievements in each OLA activity implemented, including Kubro Siswo dance, Engklek, and fun cooking. Methods: The research used a Pre-test and Post-test Nonequivalent Control Group Design with 171 subjects from the control group, experimental group 1, and experimental group 2. Data collection was conducted using a working memory test, and the data analysis used was on

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6

Ismail, Norlela, Sanghamitra Dalal, Siti Normala Hamzah, Izra Inna Md. Idris, Siti Zubaidah Raja Mhd. Shahnuddin, and Berita Mambarasi Nehe. "Culinary Heritage and Cultural Sustainability: Ketewol among the Javanese Malaysians." Environment-Behaviour Proceedings Journal 10, no. 32 (2025): 309–14. https://doi.org/10.21834/e-bpj.v10i32.6736.

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This study explores cultural sustainability through Javanese culinary heritage, focusing on an almost-extinct traditional cassava flour dish, Ketewol. The research identifies the significance of Ketewol as a cultural symbol and investigates how evolving food practices can foster cultural sustainability. The qualitative study uses semi-structured interviews and cooking demonstrations conducted within a Malaysian Javanese community in Parit Kampung Seri Menanti, Batu Pahat, Johor. Findings from communal preparation, consumption, memories, and stories offer insights into cultivating cultural sust

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7

Wulandari, Savira Putri, and Ahmad Zainuddin. "PREFERENSI KONSUMEN MINYAK GORENG CURAH DAN BERMERK PADA RUMAH TANGGA PEDESAAN DI KABUPATEN JEMBER: SEBUAH ANALISIS MULTIATRIBUT FISHBEIN." JURNAL AGRIMANSION 24, no. 2 (2023): 477–87. http://dx.doi.org/10.29303/agrimansion.v24i2.1558.

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Jember Regency has a high level of ethnic diversity with dominant Javanese and Madurese. The emergence of phenomena such as the mandatory packaging of cooking oil policy, price increases and scarcity of cooking oil affect consumer consumption habits and patterns. The purpose of the study was to determine consumer preferences for cooking oil attributes in rural households in Jember Regency. The research was conducted in Jember Regency with sample sub-districts of Wuluhan, Ambulu, Kalisat, and Arjasa. The sample used was 120 respondents with a division of 30 respondents per sub-district. The res

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8

Tsiompah, Gregorius, Retno Murwani, and Nani Maharani. "Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing." International Journal of Food Science 2021 (February 18, 2021): 1–9. http://dx.doi.org/10.1155/2021/8814606.

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Vegetables are essential in our diet to maintain health, partly due to their antioxidant properties. A well-known Javanese salad called “Pecel” is prepared by boiling the vegetables and dressed with seasoned peanut sauce. Cooking can reduce or improve the antioxidant properties of foods; therefore, the purpose of this study was to evaluate the effects of brief water boiling (1 min), steaming (1 min), and water blanching (20 s) of the Javanese Pecel vegetables, with or without the peanut sauce. We assessed the in vitro antioxidant capacity and lipid peroxidation inhibition of the salad samples

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Nindiana, Talita Alifa, Dwiyati Pujimulyani, Wisnu Adi Yulianto, and Windrayani Emi. "Jelly candy with Javanese turmeric (Curcuma xanthorrhiza Roxb.) as a natural antioxidants source." IOP Conference Series: Earth and Environmental Science 1460, no. 1 (2025): 012042. https://doi.org/10.1088/1755-1315/1460/1/012042.

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Abstract Javanese turmeric (JT) is a rhizome that has many health benefits. JT can be used as an additional ingredient in making jelly candy to increase consumer acceptance. This research aimed to determine the effects of adding JT and cooking temperature on JT jelly candy’s antioxidant activity and organoleptic properties. The stages of jelly candy research are as follows: JT rhizomes are peeled, washed, given pressure blanching treatment for 5 minutes, dried with a cabinet dryer at 55 °C for 8 hours, milled, and extracted. Treatments varied in JT extract (10, 20, and 30 ml) and cooking tempe

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Anggun Mayanti and Cosmas Gatot Haryono. "Javanese Women's Gender Reconstruction in Bumi Manusia Film." Jurnal Spektrum Komunikasi 11, no. 2 (2023): 158–76. http://dx.doi.org/10.37826/spektrum.v11i2.490.

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    The film cannot be viewed solely as a form of entertainment. However, the media plays the role of social reality construction. The film Bumi Manusia, which uniquely depicts the female gender, is full of social construction roles. The female character in the film, Nyai Ontosoroh, is described as having different characteristics and abilities than Javanese women in the nineteenth century. As a result, researchers want to examine the film to see how the reconstruction of women's gender occurs in it. The researcher used a qualitative method based on Ferdinand de Saussur

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Books on the topic "Javanese Cooking"

1

Drs, Yunus Ahmad, Kartikasari Tatiek, and Proyek Penelitian, Pengkajian dan Pembinaan Nilai-Nilai Budaya (Indonesia), eds. Dukungan makanan tradisional dalam menunjang suguhan wisata di Jawa Barat Selatan. Departemen Pendidikan dan Kebudayaan, Direktorat Jenderal Kebudayaan, Direktorat Sejarah dan Nilai Tradisional, Proyek Penelitian, Pengkajian dan Pembinaan Nilai-Nilai Budaya, 1993.

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