Sani, Maulana Rahmad (2016) SATE PADANG SUMATERA BARAT SEBAGAI GASTRONOMI UNGGULAN DI INDONESIA. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Sate Padang merupakan makanan khas Sumatera Barat dan menjadi salah satu bagian makanan warisan tradisional Indonesia. Terdapat beragam jenis Sate Padang yang beredar di berbagai wilayah Sumatra Barat, yang masing-masing memiliki latar belakang sejarah, racikan bumbu, serta pengolahan yang berbeda. Penelitian ini bertujuan untuk memperoleh gambaran sate sebagai salah satu gastronomi suku/ etik Padang. Penelitian ini dilakukan menggunakan metode kualitatif dengan teknik pengumpulan data melalui wawancara mendalam, observasi partisipatif, studi literatur, dan studi dokumentasi. Hasil penelitian menunjukkan terdapat beberapa jenis Sate Padang antara lain Sate Dangung-Dangung, Sate Kacang Dangung-Dangung, Sate Padang Panjang, Sate Batusangkar, dan Sate Pariaman. Masing-masing jenis sate tersebut memiliki sejarah, jenis bumbu, cara pengolahan, dan teknik pemasaran tersendiri. Sampai saat ini, Sate Padang sebagai salah satu makanan khas Sumatera Barat yang banyak diminati oleh wisatawan domestik maupun mancanegara, namun belum memiliki hak paten sebagaimana rendang Padang. Diperlukan upaya-upaya strategis terutama dari pemerintah maupun pengusaha Sate Padang untuk melestarikan dan mempopulerkannya dengan hak paten. ;---Sate Padang is a typical food of West Sumatra and one part traditional Indonesian food heritage. There are various types of Sate Padang circulating in different areas of West Sumatra, which each have a historical background, spice blend, and different processing. This study aimed to obtain satay as one gastronomic ethnic / ethical Padang. This research was conducted using qualitative methods with data collection through in-depth interviews, participant observation, literature, and documentation study. The results showed there were some kind of Sate Sate Padang include Dangung-Dangung, Peanut Sate Dangung-Dangung, Sate Padang Panjang, Sate Batusangkar, and Sate Pariaman. Each type of satay had a history, type of seasoning, processing, and marketing techniques of its own. Until now, Sate Padang as one of the specialties of West Sumatra are much in demand by domestic and foreign tourists, but not have a patent as rendang Padang. Strategic efforts are needed, especially from the government and employers Sate Padang to preserve and popularize it with patents
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil : S MIK SAN s-2016; Pembimbing : I. Mima Nur, II. Dony Riyady. |
| Uncontrolled Keywords: | Sate Padang, Makanan, Gastronomi, Pelestarian, Sate Padang, Food, Gastronomy, Preservation. |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mrs. Neni Sumarni |
| Date Deposited: | 20 Nov 2017 07:10 |
| Last Modified: | 20 Nov 2017 07:10 |
| URI: | http://repository.upi.edu/id/eprint/27970 |
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