Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi
- DOI
- 10.2991/icoborot-18.2019.23How to use a DOI?
- Keywords
- Inventory, Traditional food
- Abstract
This study has three research objectives,(1) Prepare a detailed inventory of traditional Dairi foods which include: (a) Types of traditional foods (b) Traditional food processing methods, (c) Economic aspects and (d) Documentation, Objectives (2) Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi District.The type of this research is survey research with descriptive method. The results Based on a survey conducted in Sidikalang City identified a number of 5 types of traditional food. The main ingredients most widely used for making traditional food are Rice (80%), then other ingredients (20%). Dairi traditional foods, based on the way of processing can be categorized into four, namely: (1) steamed, (2) fried, (3) burned, and (4) boiled. Based on interviews with resource persons and traditional food community figures in Dairi, several alternative development that can be done are: Identification and Inventory of traditional food, Preparing the profile of traditional food in the area as food information and counseling and Promotion, Encouraging the development of traditional food centers with relevant agencies, private and community; Provision of soft loans for additional capital.
- Copyright
- © 2019, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Tina Taviani PY - 2019/12 DA - 2019/12 TI - Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi BT - Proceedings of the 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) PB - Atlantis Press SP - 46 EP - 56 SN - 2352-5428 UR - https://doi.org/10.2991/icoborot-18.2019.23 DO - 10.2991/icoborot-18.2019.23 ID - Taviani2019/12 ER -