The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia

Abstract

Gudeg is one of the Indonesian foods that are identic with the city of Yogyakarta. It has a long history and development, which is closely related to the history of Yogyakarta and Surakarta. However, it is currently known as a Yogyakarta specialty. Based on raw materials and packaging, it is divided into many kinds during the development process. The type of raw material used in producing gudeg is divided into two, jackfruit and manggar, while based on the processing method, it consists of wet and dry. Presently, it is marketed in various packages, including kendil, besek, boxed and canned gudeg. Research on the nutritional content and functional properties of gudeg has been carried out, although it is still limited to the macronutrient content, while for the functional properties only the fiber content. This research has mostly been done on gudeg jackfruit than on manggar gudeg. Therefore, this study focuses on the history, processing, packaging, nutritional value and sensory properties of gudeg. This shows that product information is an important factor related to consumers’ perception of gudeg due to the fact they normally consider the sensory aspects, tradition, convenience and ease of cooking in selecting traditional foods.