EXPLORING THE POTENTIAL OF RENDANG TO BE PROMOTED AS THE LOCAL FOOD HERITAGE PRODUCT FOR TOURISM IN NEGERI SEMBILAN
Rendang is a popular Malay heritage dish found across Nusantara, which includes Malaysia and Indonesia. However, Indonesian researchers have dominated most of Rendang studies, particularly those focusing on Rendang's characteristics, such as knowledge, preparation method, sensory attributes,...
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| Main Authors: | , , |
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| Format: | Proceeding Paper |
| Language: | en |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/101764/1/RENDANG%20N9.pdf http://irep.iium.edu.my/101764/ |
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| Summary: | Rendang is a popular Malay heritage dish found across Nusantara, which includes Malaysia
and Indonesia. However, Indonesian researchers have dominated most of Rendang studies,
particularly those focusing on Rendang's characteristics, such as knowledge, preparation
method, sensory attributes, history, and cultural significance. This fundamental characteristic
is necessary for the preservation and promotion of Rendang as a tourism product based on this
fundamental concern. The purpose of this research is to explore the potential of Rendang to
be promoted as a local food heritage product for tourism in Negeri Sembilan, Malaysia. The
qualitative study has been implemented through semi-structured interview questions. A total of
seven respondents took part in this investigation. Thematic analysis was used to examine the
data. The findings of this study are focused on the characteristics of Rendang, which include
three aspects: food heritage knowledge, sensory attributes, and Rendang's cultural values. In
particular, this study found Rendang's history can be traced back to the Sumatran migration to
Negeri Sembilan. However, there are two types of Rendang in Negeri Sembilan: Rendang Cili
Padi or Rendang Kuning (yellow-colored) and Rendang Hitam (black-colored). Each type of
rendang uses different ingredients, but they are commonly cooked until they are completely
dry. Both types of Rendang had a robust flavour, a fragrant aroma, a lovely texture, and a black
and yellow colour. The participants believed that heritage foods should be marketed to people
from other cultures. So, this research is important for promoting Rendang as a traditional cuisine
heritage of Negeri Sembilan to promote its culinary tourism as one of Malaysia's gastronomic
tourism attractions. |
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