Persepsi Siswa SMKN 1 Kalasan Program Kuliner Terhadap Makanan Khas Keraton sebagai Heritage Gastronomy
Students’ Perceptions of Yogyakarta Palace Traditional Foods as Heritage Gastronomy among Culinary Department Students at SMK Negeri 1 Kalasan
DOI:
https://doi.org/10.12928/jfc.v9i1.16898Keywords:
culinary education, cultural preservation, heritage gastronomy, student perception, yogyakarta palace traditional foodsAbstract
This study aimed to examine the perceptions of Culinary Department students at SMKN 1 Kalasan regarding Yogyakarta Palace traditional foods as heritage gastronomy and to identify the internal and external factors influencing these perceptions. The study employed a qualitative approach with a case study design. The research was conducted at SMK Negeri 1 Kalasan, Sleman Regency, Special Region of Yogyakarta. Informants were selected through purposive sampling and consisted of one Head of the Culinary Program, two traditional food teachers, and five eleventh-grade Culinary Department students in the 2025/2026 academic year. Data were collected through in-depth interviews, passive participant observation, and documentation. Data trustworthiness was ensured through source, technique, and time triangulation. Data were analyzed using the interactive model of Miles and Huberman, including data collection, data reduction, data display, and conclusion drawing. The findings revealed that students’ perceptions of Yogyakarta Palace traditional foods encompass understanding, views, interest, and preservation. Most students understood these foods as culinary products originating from the Yogyakarta Palace and possessing cultural values, although their understanding of the historical and philosophical aspects remained limited. Students viewed these foods as cultural heritage that should be preserved and showed strong interest due to their unique taste, appearance, processing techniques, and practical learning experiences. Preservation efforts were supported through education, social media, and innovations in food presentation. Factors influencing students’ perceptions included internal factors, such as interest, curiosity, learning motivation, and experience, as well as external factors, including school-based learning, social media, family, peers, and the social environment. The study concludes that students perceive Yogyakarta Palace traditional foods as an important part of heritage gastronomy that reflects cultural values and regional identity and should be preserved.
References
Ali, M. (2025). Dinamika Tren Kuliner Asing dan Tantangan Pelestarian Kuliner Tradisional di Indonesia. Journal of Economics, Business, Management, Accounting and Social Sciences (JEBMASS), 3(3), 137–143. https://ojs.putrajawa.co.id/index.php/jebmass/article/view/186
Callista, J., Susanti, E., & Yonatia, J. (2025). Perancangan Media Promosi Makanan Tradisional Indonesia Saturasa dengan Strategi AISAS. Askara : Journal Seni dan Desain Askara, 4(128), 266–275. https://doi.org/10.20895/askara.v4i1.1831
Djono, Sukmawati, F., & Salimi, M. (2023). Indonesian Culinary History and Values: Exploration Study in Solo City, Indonesia. International Journal of Sustainable Development and Planning, 18(3), 961–969. https://doi.org/10.18280/ijsdp.180332
Dua, F., Neonbeni, R., Imamuel, R., Selan, F., Mas’ud, F., & Benu, A. (2025). Peran Makanan Tradisional Dalam Mempertahankan Identitas Budaya Di Era Globalisasi. Pendas: Jurnal Ilmiah Pendidikan Dasar, 10. https://doi.org/10.23969/jp.v10i04.36819
Elsty, K., Sari, W. N., & Nurhasanah, A. (2025). Jamu as Indonesian Gastronomy: Exploring the Perceptions and Challenges of Generation Z in Gading Serpong. Jurnal Pendidikan Tata Boga dan Teknologi, 6(2), 204. https://doi.org/10.24036/jptbt.v6i2.26873
Kandriasari, A., Yulianti, Y., & Riska, N. (2024). Multimedia as Digital Literacy in Culinary Arts Vocational Learning. Jurnal Teknologi Pendidikan, 26(December), 897–913. https://doi.org/10.21009/jtp.v26i3.50927
Kapelari, S., Alexopoulos, G., Moussouri, T., Sagmeister, K. J., & Stampfer, F. (2020). Food heritage makes a difference: The importance of cultural knowledge for improving education for sustainable food choices. Sustainability (Switzerland), 12(4). https://doi.org/10.3390/su12041509
Kristia, K., Kovács, S., & Erdey, L. (2024). Generation Z ’ s appetite for traditional food : unveiling the interplay of sustainability values as higher order construct and food influencers in Indonesia. Discover Sustainability. https://doi.org/10.1007/s43621-024-00714-4
Laksmi, A., Syaltut, M., & Maulana, A. (2025). Strategi Pelestarian Kuliner Keraton Sebagai Daya Tarik Wisata Gastronomi di Daerah Istimewa Yogyakarta. Jurnal Pariwisata, Bisnis dan Digital, 11(1), 1–14. https://doi.org/10.30647/jpbd.v1i1.1949
Lin, M., Marine-roig, E., & Llonch-Molina, N. (2021). Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations : A Bibliometric Analysis 2001 – 2020. Sustainability . https://doi.org/10.3390/su132212531
Natawiguna, H., Pratama, A., Bridha, R., Hindayani, P., & Putri, D. P. (2025) Gastronomic Literacy in Local Food Security Efforts in Indonesia. The Journal Gastronomy Tourism. 12(2), 169–181. https://doi.org/10.17509/gastur.v12i2.85908
Nathania, E., & Erdiansyah, R. (2024). Dampak Konten Video Farida Nurhan di YouTube terhadap Minat pada Makanan Tradisional. Prologia. 21–29. https://doi.org/10.24912/pr.v9i1.27710
Noviati, F., Makiya, K. R., & Haryanto, E. (2025). Pola Perjalanan Wisata Gastronomi: Menelusuri Kuliner Jejak Kerajaan Mataram Islam Di Yogyakarta. Kepariwisataan: Jurnal Ilmiah, 19(1), 141. https://doi.org/10.47256/kji.v19i1.751
Nugroho, S., & Hardani, I. P. (2020). Gastronomi Makanan Khas Keraton Yogyakarta Sebagai Upaya Pengembangan Wisata Kuliner. Jurnal Pariwisata, 7(1), 52–62. https://doi.org/10.31294/par.v7i1.8136
Nur, F., Nasution, H., Hudaiby, A., & Kusumah, G. (2023). Pelestarian Warisan Kuliner : Menyeimbangkan Tradisi dan Inovasi di Dalam Wisata Kuliner. Tourism and Hospitality Essentials (THE) Journal,13(2), 1–6. http://ejournal.upi.edu/index.php/thejournal
Palupi, R., Astuti, N., Tri, L., & Bahar, A. (2024). Z- Generation ’ s Perception on Surabaya Traditional Food. Journal of Food and Culinary, 7(1), 45–52. https://doi.org/10.12928/jfc.v7i1.10374
Paristha, N., Slamet, I. W., Agung, A., & Ayu, I. G. (2025). Pelatihan Food Plating Di Uma Palak Subak Sembung. Jurnal Pengabdian Kepada Masyarakat, 4(1), 28–35. https://doi.org/10.46837/binacipta.v4i1.61
Pratiwi, I. (2021). Estetika Gastronomi Nusantara Dalam Media Digital. Jurnal Budaya Nusantara, 4(April), 248–257. https://doi.org/10.36456/JBN.vol4.no2.3628
Rozaanah, A., Nugroho, K., Nilawati, D., Algifari, M., & Supriyono. (2025). Relevansi Makanan Tradisional sebagai Penguatan Nilai Nasionalisme Generasi Z di Era Digital. Jurnal Pendidikan Tambusai, 9, 37472–37476. https://doi.org/10.31004/jptam.v9i3.34539
Salsabila, A., & Kharis, F. (2023). Eksistensi Makanan Halal Modern Terhadap Minat Beli Jajanan Tradisional pada Generasi Muda. Fokus Bisnis: Media Pengkajian Manajemen dan Akuntansi, 22(2), 238–246. https://doi.org/10.32639/fokbis.v22i2.748
Slavina, E., Solfema, S., & Putri, L. (2024). Melestarikan Budaya Jawa di Trans Melalui Makanan Tradisional. Student Scientific Creativity Journal, 3(1), 165–169. https://doi.org/10.55606/sscj-amik.v3i1.4947
Wachyuni, S. S. (2023). Gastronomі Indonesia Sebagai Identitas Budaya & Daya Tarik Wisata. Yogyakarta: Mata Kata Inspirasi.
Widjanarko, W., Lusiana, Y., Istiyanto, S. B., Novianti, W., & Evgenievna, L. N. (2024). Promoting Local Cuisine on Social Media: A Strategic Communication Approach. Komunikator, 16(1), 53–66. https://doi.org/10.18196/jkm.20763
Wulandari, T., Susanto, H., Prayitno, J., Indri, & Wardhana, B. (2026). Integrating Technical Skills, Soft Skills, and Digital Technology in Culinary Vocational Education: A Deep Learning Model for Industry 5. Prologia.50–66. https://doi.org/10.23917/jdl.v2i1.12927
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Erda Afifah Ardelia, Ika Wahyu Kusuma Wati, Anggri Sekar Sari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:
- All articles published are Open Access that means they will be immediately and permanently free for everyone to read and download. We use the CC-BY-SA license options under Creative Commons Attribution License (CC BY-SA 4.0). Creative Commons Attribution License (CC BY-SA 4.0). CC-BY-SA assures that all works will be available under CC-BY-SA always and no risk of commercial actions against the will of the copyright holder.
- Anyone can use, copy and disseminate the material in any medium or format; as well as re-use, re-mix, transform, and build upon the material for any purpose, even commercially. However, they must acknowledge the authors by giving appropriate credits (cite to the article or content), provide a link to the license, and indicate if changes were made and use under the same license as the original.
- Authors retain copyright and grant license exclusive rights in their article to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
- Authors have the right to retain patent, trademark and other intellectual property rights (including research data).
- Authors have the right to proper attribution and credit for the published work.
Copyright Transfer Agreement
- The Authors submitting the manuscripts do so on the understanding that if they are accepted for publications, copyright of the articles shall be assigned to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
- Universitas Ahmad Dahlan as publisher of The JOURNAL OF FOOD AND CULINARY, the Editors, and the Editorial Board Members of the JOURNAL OF FOOD AND CULINARY make every efforts to ensure that no wrong or misleading data, opinions or statements are published in the journal. In any way, the contents of the articles and circulars published in the JOURNAL OF FOOD AND CULINARY are the sole and exclusive responsibility of their respective authors and advertisers.
- The publisher may revoke the publication for violating the ethical code of conduct.
