The power of local foods in the Kebo-Keboan traditional ceremony of Alasmalang, Banyuwangi, Indonesia: a philosophical study and cultural promotion

Pribadi N.H., . and Saddhono K., . and Suhita R., . (2021) The power of local foods in the Kebo-Keboan traditional ceremony of Alasmalang, Banyuwangi, Indonesia: a philosophical study and cultural promotion. Food Research (Malaysia), 5. pp. 72-79. ISSN 2550-2166

Food is an effective way for rural communities to introduce their culture. Therefore, they make various mobilization efforts to popularize their traditional foods. It comes as no surprise that the traditional ceremonies are held as a means of branding to promote these localities. This study was aimed to describe the local traditional foods presented at the Kebo-keboan traditional ceremony in Alasmalang, Banyuwangi district, Indonesia as a reflection of the culture within the Alasmalang community. The analysis focused on the philosophy of traditional foods to unravel the culture within the Alasmalang community. The data were collected through in-depth interviews to receive profound information. The data analysis was done using interactive methods. There were six variations of local foods found in the Kebo-keboan traditional ceremony, namely Pecel Pitik, Tumpeng Putih, Tumpeng Kuning, Jenang Abang, Jenang Suro, and boiled produce. All the local foods are made from local ingredients with local cultural beliefs lying within them. These foods reflect the religious, social, and environmental-loving culture of the Alasmalang community as well as a means of promoting local culture. The findings can serve as initiatives for cultural promotion elsewhere as well as an expansion in cultural studies.

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Abstract

Food is an effective way for rural communities to introduce their culture. Therefore, they make various mobilization efforts to popularize their traditional foods. It comes as no surprise that the traditional ceremonies are held as a means of branding to promote these localities. This study was aimed to describe the local traditional foods presented at the Kebo-keboan traditional ceremony in Alasmalang, Banyuwangi district, Indonesia as a reflection of the culture within the Alasmalang community. The analysis focused on the philosophy of traditional foods to unravel the culture within the Alasmalang community. The data were collected through in-depth interviews to receive profound information. The data analysis was done using interactive methods. There were six variations of local foods found in the Kebo-keboan traditional ceremony, namely Pecel Pitik, Tumpeng Putih, Tumpeng Kuning, Jenang Abang, Jenang Suro, and boiled produce. All the local foods are made from local ingredients with local cultural beliefs lying within them. These foods reflect the religious, social, and environmental-loving culture of the Alasmalang community as well as a means of promoting local culture. The findings can serve as initiatives for cultural promotion elsewhere as well as an expansion in cultural studies.

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Item Type:	Article
AGROVOC Term:	cultural heritage
AGROVOC Term:	foods
AGROVOC Term:	Cultural promotion
AGROVOC Term:	data collection
AGROVOC Term:	local communities
AGROVOC Term:	preservation
AGROVOC Term:	traditional foods
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	23 Nov 2025 06:27
Last Modified:	23 Nov 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/3158

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