Culinary Processing Training Boosts Local Ecotourism in Dukuh Sibetan

Culinary Processing Training Boosts Local Ecotourism in Dukuh Sibetan

The history of Banjar Dukuh Sibetan intertwines with the legend of Jero Dukuh Sakti, a figure whose existence dates back to the 16th century during the reign of the Klungkung Kingdom. Various oral traditions and inscriptions narrate the tale of Jero Dukuh Sakti, renowned for his wisdom and supernatural abilities as a balian (healer). Establishing a pasraman or padukuhan in Dukuh Sibetan, he introduced the cultivation of Jaka Moding palm trees, marking the genesis of the village.

Jero Dukuh Sakti and his spouse cultivated a diverse range of plants serving as sustenance, medicine, and ceremonial elements. Among these was the salak tree, considered the first in Dukuh and even Sibetan Village. Additionally, Jero Dukuh Sakti propagated various tubers, constituting a vital food source. Presently, Dukuh hosts at least 14 varieties of tubers, intercropped amidst the salak orchards. Despite the lack of specific cultivation practices due to their perishability and limited market demand, tubers remain integral to the local agricultural heritage.

Furthermore, the culinary traditions of Dukuh Sibetan reflect its ecological richness, prompting the community’s initiative to develop the area as an Ecological Tourism Village. The Dukuh Sibetan Customary Council played a pivotal role in establishing the Village Ecotourism Network (JED) in 2002, steering ecotourism endeavors towards sustainable agricultural practices.

On January 21, 2024, the Wisnu Foundation, in collaboration with 12 youth and women from Dukuh Sibetan, partnered with the team from Elizabeth International to conduct a Local Culinary Processing and Serving Training. This initiative aimed to enhance the knowledge and skills of the Dukuh Sibetan Ecotourism Group in advancing ecotourism within their community. Notably, PT Langgeng Kreasi Jayaprima (Diageo Indonesia) extended support for this endeavor as part of their corporate social responsibility.

Under the guidance of Mr. Dewa Suyasa and Gede Widnyana, participants engaged in preparing Dukuh Sibetan-style breakfast, main courses, and desserts utilizing salak. Key considerations included hygiene practices such as cleaning cutting boards and knives to prevent contamination, maintaining personal hygiene, and wearing clean attire to minimize foodborne illnesses.

The participants were divided into groups and prepared various dishes, including:

  1. Sibetan breakfast: Featuring sweet potatoes as a unique addition to the traditional American breakfast, accompanied by roasted tomatoes and creamy scrambled eggs.
  2. Main course: Highlighting the traditional dish blayag, served with fern leaves, star fruit, and nuts, alongside jipang curry with chicken/tofu.
  3. Salacca fritter dessert: Boiled salak coated in a mixture of wheat flour and rice, fried to perfection and served with Juruh (liquid brown sugar).
  4. Salacca cocktail & mocktail: Offering refreshing beverages made from fresh or frozen salak fruit, blended with lemon juice, liquid sugar, and optional wine or alcohol.

The culinary processing training not only enhances the gastronomic offerings of Dukuh Sibetan but also fosters a deeper understanding of environmental conservation among its youth and women. It is hoped that these efforts will contribute to the sustainable development and preservation of the village’s rich cultural and ecological heritage.

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