Gulo Puan as Culinary Gastronomy of Pampangan District, Ogan Komering Ilir Regency

Abstract

Gulo puan is one of the culinary delights of South Sumatra that is almost drowned in the Z generation. In fact, gulo puan has a good taste and a story that can attract tourists, which is called culinary gastronomy. The declining information about gulo puan causes the existence of this culinary to sink further. Therefore, further study is needed regarding its history, culture, ingredients and processing methods. The research was conducted with descriptive qualitative, data collection interviews with the village head and residents of bangsal village. Based on the interviews, it was found that the existence of gulo puan in South Sumatra originated from Pampangan Sub-district, Ogan Komering Ilir Regency. Because of the availability of quality and abundant milk, it spurred one of the migrants to process the milk into milk sugar. The principle of making gulo puan is to dry the milk sugar mixture over firewood for five hours until it thickens. This processed product became tribute to the Darussalam kings in tax exemptions. In addition to tribute, during the Darussalam era gulo puan was presented at traditional events and other holidays, which has now developed gulo puan into a commercialized culinary.