Comunnity Interest of Betawi Traditional Culinary in Bekasi, West Java; an evidence-based approach

Abstract

The environmental and historical conditions of an area greatly influence the values that develop in that blood. One of the specific characteristics of a human group is food. This research aims to 1). Identifying people's interest in traditional Betawi culinary products at adolescence and adulthood. 2). Identifying obstacles in the development of traditional Betawi culinary products in terms of taste, form and easy access to traditional culinary products, especially Betawi food. In conducting this research, the research population is the people in Bekasi City with two categories of adolescents 12-21 and adults 22-35 years. With a sample size of 30 respondents and with the chi-square test and the frequency distribution method, it was found that traditional food has a fairly good development opportunity, considering that traditional food has quite high cultural values, beliefs and memories and exploration value. In addition, the factors of composition of ingredients and composition of complementary spices, food color and food design, price compatibility with consumer ability, ease of access to food, image of traditional food related to social status and economic status and time in processing food and cleanliness are also a concern of connoisseurs. Food