Codification of Indonesian Culinary: Critical Analysis of Traditional Food
Abstract
Soto is one of the traditional dishes consumed by almost all Indonesian people. A variant of Soto in this country causes Indonesia to be called the land of 1001 Soto. The results revealed that Soto consisted of Clear Soto and Thick Soto. The structures are: (1) white paste seasoning of Soto; (2) typical seasoning of Soto which is a must in Indonesian Soto; (3) typical seasoning in each Soto that adds to each Soto and makes them typically; (4) liquid; (5) content material; (6) condiment; (7) crackers or chips; (8) condiment; (9) other complement. According to results, the majority of Soto used complete white paste seasoning (66.6% in Clear Soto and 92.8% in Thick Soto); typical seasoning of Soto used complete seasoning (23.3% in Clear Soto and 7.1% in Thick Soto). The majority of seasoning used galangal, lemongrass, coriander, and bay leaves; liquid used chicken stock and beef stock in case of Thick Soto adding coconut milk. The content material is groups of noodles, animal and vegetable protein, vegetables, and processed food. Fried onions were used as a condiment. Crackers or chips were dominated by Emping. Various condiment and other complementary ingredients such as various oranges and raw pickles were served separately. In conclusion, 77.2% of data from recipe books with real conditions are very suitable.
Keywords: codification, the structure of Indonesian Soto, the seasoning used
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