Proceedings of the 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)

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Effect of Using Andaliman Herbs in Making Traditional Batak Food (Saksang and Arsik)

Authors
Mohammad Syaltut Abduh1, *, Sundring Pantja Djati1, Rahmat Ingkadijaya1, Sri Mariati1
1Trisakti Institute of Tourism, Jakarta, Indonesia
*Corresponding author. Email: msabduh@iptrisakti.ac.id
Corresponding Author
Mohammad Syaltut Abduh
Available Online 4 December 2023.
DOI
10.2991/978-94-6463-296-5_15How to use a DOI?
Keywords
Andaliman; Spices; Saksang; Arsik
Abstract

Indonesia is a country with various cultures, histories, races, and religions. This country is so abundant with these commodities that it has the nickname “The Spice Islands,” or the island of spices. Different tribes use different spices and it all affects the final product, whether it is a product for use or for consumption. Therefore, researchers conducted this study with the aim of knowing the effect of Andaliman (X) on Batak Traditional Food (Saksang and Arsik) (Y). This study used a sample of 56 respondents who were measured using a questionnaire consisting of 27 statements. The tests carried out in this study were validity tests, reliability tests, descriptive statistical analysis, coefficient of determination, simple linear analysis, correlation tests and hypothesis testing. Based on the research that has been done. Result a mean of 3.38 in the very good category and Batak Traditional Food (Saksang and Andaliman) with a mean of 3.56 in the very high category. Andaliman has a strong relationship with Traditional Batak Food (Saksang and Arsik). Andaliman (X) has an influence on Traditional Batak Food (Saksang and Arsik) (Y) by 63.6% and the remaining 36.4% is influenced by other factors not examined in this study.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)
Series
Advances in Economics, Business and Management Research
Publication Date
4 December 2023
ISBN
10.2991/978-94-6463-296-5_15
ISSN
2352-5428
DOI
10.2991/978-94-6463-296-5_15How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Mohammad Syaltut Abduh
AU  - Sundring Pantja Djati
AU  - Rahmat Ingkadijaya
AU  - Sri Mariati
PY  - 2023
DA  - 2023/12/04
TI  - Effect of Using Andaliman Herbs in Making Traditional Batak Food (Saksang and Arsik)
BT  - Proceedings of the 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)
PB  - Atlantis Press
SP  - 108
EP  - 113
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-296-5_15
DO  - 10.2991/978-94-6463-296-5_15
ID  - Abduh2023
ER  -