Title: PRESERVING BUBUR ASE AS A TYPICAL BETAWI CULINARY
Authors:
Emenina Tarigan, Rahmat Ingkadijaya, Hera Oktadiana and Willy Arafah
Abstract:
This research aims to identify strategic steps in maintaining the existence of Bubur Ase as part of the Betawi culinary heritage. This includes a study of the factors that cause the rarity of Ase porridge, the protection of typical ingredients such as satay kikil and spices, widespread promotion of Bubur Ase, and development regulations to protect this cultural heritage. This research method uses a qualitative approach and a combined study to understand “Bubur Ase”, including analysis of symbolism and culture, as well as the causes of its rarity through interviews with producers and consumers. Protective ingredients such as kikil satay were studied from agricultural experts, while promotional strategies used social media analysis and consumer surveys. Case studies of stalls such as Bubur Ase Bang Lopi in Jakarta shine a light on business sustainability and provide recommendations for development policies that support the protection of Bubur Ase as cultural heritage. To maintain the sustainability of Bubur Ase in DKI Jakarta, cooperation between sellers, the community and the government is needed. Sellers need to maintain quality and cultural education through social media and culinary events. The community needs to support it by choosing this porridge as daily food and teaching its cultural values to the younger generation. The government must implement policies that support the preservation and promotion of Bubur Ase, including incentives for local traders and cultural events to introduce traditional Indonesian culinary delights.
Keywords: Meaning of Bubur Ase, causes of rareness of BuburAse, protection of BuburAse ingredients, BuburAse promotion, BuburAse protection regulations.
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