Identification of Pindang Cuisine as a Regional Identity (Culinary Gastronomy) of The City District of South Sumatra Province
Abstract
Pindang is one of the most famous traditional culinary of South Sumatra and has become an identity besides pempek. Pindang in South Sumatra is characterized by its gravy and sour, sweet, and salty flavors. Pindang is found to vary in its sauce so that identification is carried out to see how the characteristics of pindang from each district and city in South Sumatra Province. The research was conducted qualitatively with a phenomenological design with data collected through observation and interviews with residents or restaurants in each region, as well as documentation on the pindang served. Based on observations and interviews, it was found that cooking methods and additional ingredients in pindang in regencies and cities are different. Pindang in regencies and cities in South Sumatra has a clear yellow to dark reddish brown color. The northern part of Palembang city has a characteristic pindang sauce that is brownish yellow and clear, the western part of Palembang city has a reddish brown and thick pindang sauce, the southern part of Palembang city has a thick yellow to clear sauce.
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DOI: https://doi.org/10.17509/gastur.v11i2.74255
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