Gudeg Yogyakarta, Kuliner Warisan Leluhur - Indonesia Bagus
Summary
TLDRThis video explores the rich cultural heritage of Yogyakarta, focusing on the iconic Malioboro street and the traditional dish 'gudeg.' Malioboro is a historic shopping hub and a symbol of the city's vibrant economy since colonial times. The script delves into gudeg's deep roots, tracing its history back to the Mataram Kingdom in the 15th century. It highlights its significance to local culture and its role in uniting people. The process of making and preserving gudeg is discussed, showcasing its evolution from a royal delicacy to a modern, widely loved dish.
Takeaways
- đ” Malioboro is a legendary and iconic place in Yogyakarta, serving as a pride of the city and a major attraction for visitors.
- đïž Malioboro is known as a shopping paradise, offering everything from clothing, accessories, to a variety of traditional foods.
- đ The name 'Malioboro' is derived from Marlborough, a British colonial figure, and the street was established during the Dutch colonial era.
- đœïž Yogyakarta is renowned for its traditional cuisine, especially Gudeg, which is a beloved dish passed down through generations.
- đ Gudeg has strong ties to the Yogyakarta royal family and has become an essential dish at royal events.
- đł Gudeg was historically created from young jackfruit (Gori) to sustain soldiers during the establishment of the Mataram Kingdom in the 15th century.
- đ Students played a significant role in popularizing Gudeg by bringing it back to their hometowns, further expanding its reach across the country.
- đČ Gudeg Manggar, made from coconut flower buds, is a less common but ancient version of the dish, favored by royal women for its beauty-enhancing qualities.
- đŠ Modern innovations, such as canned Gudeg, have made it easier to transport and preserve the dish, allowing it to remain a popular souvenir.
- đ„ Gudeg-making is a slow, traditional process that reflects the value of patience and cultural preservation, with some establishments using methods passed down for decades.
Q & A
What is the significance of Malioboro in Yogyakarta?
-Malioboro is a legendary street in Yogyakarta, known as a shopping paradise and a key center of activity. It has historical roots dating back to the Dutch colonial era, and it remains a popular destination for both tourists and locals.
Why is Malioboro named after Marlborough?
-The name 'Malioboro' is derived from Marlborough, a member of the British colonial forces. The area was developed to compete with the grandeur of the Yogyakarta palace (Keraton).
What makes Gudeg such a popular dish in Yogyakarta?
-Gudeg is a traditional dish made from young jackfruit, cooked with spices for hours. It is sweet in taste and deeply rooted in Yogyakartaâs culture, having been passed down through generations. It has become an icon of Yogyakarta's culinary heritage.
How did Gudeg become famous across Indonesia?
-Gudeg gained popularity across Indonesia when students from Yogyakarta, which is known as a student city, brought Gudeg back to their hometowns as a gift. This helped spread its reputation throughout the country.
What is the historical background of Gudeg in Yogyakarta?
-Gudeg dates back to the establishment of the Mataram Kingdom in the 15th century. It was created due to the abundance of jackfruit trees around the kingdom. Soldiers would cook large quantities of jackfruit to feed the army, and the dish became known as Gudeg.
How is Gudeg tied to Yogyakarta's royal culture?
-Gudeg is closely linked to the Yogyakarta royal family, and it has long been a staple dish served during important royal events. It has historical significance as a symbol of Yogyakarta's cultural identity.
What is Gudeg Manggar, and how does it differ from traditional Gudeg?
-Gudeg Manggar is a variation of Gudeg made from the flower buds of coconut trees, rather than young jackfruit. It is less sweet and has a unique taste, favored by royal families and often served during special occasions.
What is the significance of Gudeg in modern Yogyakarta culture?
-Gudeg has evolved into a modern culinary symbol of Yogyakarta, maintaining its traditional roots while adapting to new trends, such as canned Gudeg for practical, long-term storage. It is a cherished cultural dish that continues to represent Yogyakarta.
How has the process of making Gudeg changed over the years?
-While the traditional methods of making Gudeg are still respected, innovations like Gudeg canning have been introduced to preserve the dish for up to a year without preservatives. This has allowed Gudeg to be more accessible and practical for distribution.
What does the process of making Gudeg reflect about Javanese values?
-The meticulous and time-consuming process of making Gudeg symbolizes the Javanese value of patience and dedication. It teaches that the effort put into a process reflects the quality of the final product, much like the deep cultural importance of the dish itself.
Outlines
đïž Exploring Malioboro: A Legendary Shopping Destination
This paragraph introduces Malioboro, a famous and iconic street in Jogja. It is a vibrant place known for its rich cultural history and significance, especially as a shopping hub. The street, named after a British colonial officer, Malboro, was built to rival the grandeur of the Yogyakarta Palace. It is an exciting destination for tourists, offering a variety of goods from clothing, accessories, to diverse local cuisine. The lively night atmosphere of Malioboro is highlighted, making it a must-visit place for anyone traveling to Jogja.
đČ Gudeg: A Symbol of Yogyakarta's Culinary Heritage
The second paragraph delves into the history of gudeg, Yogyakarta's iconic dish. It recounts how gudeg has been part of the local culture for centuries, originating from the Mataram Islamic Kingdom. The dish, made from young jackfruit, became popular among palace families and was essential during large royal events. The paragraph also highlights how gudeg became widespread in Indonesia, particularly after Yogyakarta became a student city in the 1940s, with students bringing the dish to their hometowns as souvenirs, further spreading its fame.
đ„ Traditional Gudeg Making: Preserving an Art Form
This paragraph focuses on the traditional methods of making gudeg, with special attention to one of the oldest restaurants in Jogja, managed by Bu Haryani. It describes how making gudeg remains a labor-intensive process, requiring significant quantities of young jackfruit (Gori), eggs, and chicken. Bu Haryaniâs restaurant uses only local, high-quality ingredients, keeping alive the authentic taste and traditional practices. The dedication of long-serving staff, like the 90-year-old Mbah Karso, reflects the cultural and generational commitment to preserving this culinary tradition.
đ„„ Manggar Gudeg: A Royal and Historical Variation
The focus here shifts to Manggar Gudeg, a lesser-known but equally significant variation of gudeg made from coconut blossom (Manggar). This dish was historically favored by royal princesses and is believed to enhance beauty. It was traditionally served only during special occasions, such as religious festivals and weddings. During colonial times, Manggar Gudeg became a staple for many people due to its unique flavor, which is less sweet and more savory compared to the traditional gudeg made from jackfruit.
đ„« Gudeg Kaleng: Innovation and Preservation of a Cultural Icon
This paragraph explores the modernization of gudeg with the introduction of canned gudeg, pioneered by Gudeg Kaleng Bu Citro in 1925. It describes the intricate canning process that allows gudeg to be preserved for up to a year without preservatives. The sterilization and heating techniques are explained in detail, ensuring the dish retains its flavor and quality. The innovation of canned gudeg makes it easier for visitors to take home a piece of Jogja, while preserving the dishâs heritage and cultural significance for future generations.
Mindmap
Keywords
đĄMalioboro
đĄGudeg
đĄJogja (Yogyakarta)
đĄKeraton
đĄKuliner
đĄNangka (Jackfruit)
đĄPelancong (Tourists)
đĄWarisan Budaya (Cultural Heritage)
đĄManggar
đĄGudeg Kaleng (Canned Gudeg)
Highlights
Malioboro is a legendary place in Jogja, a shopping haven dating back to the 19th century during the Dutch colonial period.
The name Malioboro was derived from an English colonial officer named Malborough, built to rival the Yogyakarta Palace.
Jogja is renowned for its traditional culinary delights, with Gudeg being a signature dish passed down through generations.
Gudeg, known for its sweet taste, originated from the time of the Mataram Kingdom in the 15th century.
Gudeg became a culinary icon of Yogyakarta in 2015 and is a dish closely tied to the royal family and palace traditions.
Traditionally, gudeg was cooked in large quantities to provide for soldiers, using nangka (jackfruit) and stirred with a special paddle called 'hangudek.'
Students from outside Jogja have played a significant role in spreading Gudeg's fame by bringing it back to their hometowns as souvenirs.
Manggar Gudeg, made from coconut flower buds, is a lesser-known variant with a history dating back 500 years, once a favorite among royal princesses.
Manggar Gudeg is associated with local myths, believed to enhance beauty and historically served during important royal events.
Gudeg kaleng (canned gudeg), introduced in 1925, allows the dish to be preserved for up to a year without preservatives, thanks to advanced sterilization techniques.
Canned gudeg undergoes a strict process involving steam sterilization, air removal, and heating to 121°C to ensure bacteria are eliminated and the flavor is preserved.
One of the oldest traditional Gudeg kitchens still cooks its Gudeg using time-honored techniques, including using only high-quality local ingredients.
The traditional Gudeg-making process can take several hours, demonstrating the patience and care involved in preserving this culinary heritage.
Gudeg has evolved into a more modern and practical dish, with new innovations allowing it to be taken home as a long-lasting souvenir.
Even after nearly 90 years, senior workers like Mbah Karso continue to play a vital role in the Gudeg-making tradition, reflecting the community's dedication to preserving their culinary heritage.
Transcripts
[Musik]
ia
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jangan ngaku pernah ke Jogja kalau belum
jalan-jalan ke
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Malioboro iki tempat legendaris
kebanggaan wong
Jogja salah satu tempat yang bikin
kotaku iki dijulugi kota
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istimewa
maloro malam hari suasan
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Yi rame bagai kota yang tak pernah
tidur surgane para
pelancong cari apa wae di sini wes mesti
ada mulai dari pakaian pernak-pernik
sampai beragam kuliner
khasnya lengkap
Pokoke dibangun sejak abad ke-19 masa
pemerintahan kolonial Belanda maloboro
merupakan surga belanja tertua
Yogyakarta Sejak saat itu tempat iki Wes
difungsikan sebagai pusat aktivitas
pemerintahan dan
[Musik]
perekonomian nama Malioboro sendiri
diambil dari nama seorang anggota
kolonial Inggris bernama
Malboro menurut sejarah dibangunnya
Malioboro bertujuan untuk menandingi
kekuasaan Keraton Yogjakarta itu karena
kemegahan
istananya tapi kalau ngomongin Jogja ini
yang selalu diingat orang macam-macam
jajanan
tradisionalnya bisa dibilang Jogja iki
Wadi salah satu rajanya kuliner
Ah iya saking asiknya ip-icip Aku sampai
lupa
berkenalanenalkanuu
l akrab panggil saja aku Lilis aku iki
dijeng Yogyakarta tahun
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2016 Ndak cuma terkenal sama bakia atau
kopi josnya
saja dengar kata Jogja wes pasti yang
keingat itu kulineran warisan budayanya
yang mendunia
nya
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gudek gudek iki masakan turuntemurun
dari generasi ke
generasi Makane wis mendarah daging
dengan masyarakat
Jogja di mana-mana di sudut kampungku
gampang ketemu
gudek dari gudeg emperan sampai gudek di
rumah
makan semuanya enak alias enak
tenan cita rasa gudek yang manis Memang
disesuaikan dengan selera dan lidahnya
orang Jawa tapi ndak orang Jawa aja yang
suka nikmatnya gudek juga dikemari para
wisatawan di seluruh nusantara yang
datang ke
kampungku ini hebatnya gudek menyatukan
kita dalam satu
rasa
sejak dinobatkan tahun 2015 sebagai ikon
kuliner Jogyakarta gudek punya sejarah
yang panjang di Tanah
Kelahiranku sudah seperti kebiasaan
orang Jogja gudek selalu jadi makanan
wajib buat keluarga Keraton
saking pentingnya gudek Sri Sultan
selalu menyediakan gudek di setiap acara
besar
kerajaan meskipun berasal dari
kebudayaan Keraton jauh sebelumnya gudeg
wes lahir bersamaan dengan berdirinya
Kerajaan Mataram Islam di yyakarta pada
abad
ke-15 itu banyaknya pohon nangka di
sekitar kerajaan membuat para prajurit
memasak buah nangka dalam jumlah
besar untuk mencukupi kebutuhan makanan
para
prajurit mereka mengaduk masakan
tersebut menggunakan alat khusus berupa
dayung yang dalam bahasa Jawa disebut
hangudek sampai akhirnya disebutlah
gudek seperti yang terkenal hingga
sekarang buat wong Jogja gudek wes jadi
identitas kota tapi yang bikin gudek iki
sampai bisa terkenal ke mana-mana yo
peran mahasiswa koy aku iki
loh sejak Jogja dijuluki sebagai Kota
pelajar tahun
1940-an banyak mahasiswa perantauan yang
membawa gudek ke kampung halamannya
sebagai
oleh-oleh sejak itulah gudek mulai
terkenal sampai santtero
Negeri ya ini istimewanya gudek kuliner
warisan leluhur yang selalu
dirindukan
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G dan J is
dipisahkan banyak buktinya jalanengkung
yang ada di sekitaran kawasan katoni
yangulap jadi sentr
Gud Mong mampir
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Wijilan n kene sepanjang jalan is semua
warung
gudek dulu awalnya hanya ada warung
G
seakahun barulah tempat ini ramai sama
penjual
gudek proses membuat gudek terus
berkembang tapi sampai sekarang sebagian
besar masih
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tradisional
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iki salah satu rumah makan gudek tertua
di
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jogjaun memasak gudek secara tradisional
sampai
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sekarang kenalkan iki Bu
Haryani soal gudeg beliau
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jagonya beliau ini generasi kedua
penerus Rumah Makan gudek legendaris
ini meski sudah lebih dari 7uh dekade
tapi pecinta gudek di sini tetap
setia jam makan siang kayak gini jangan
kaget kalau harus antre buat sekedar
makan yang jadi Rahasianya yo iki semua
bahan yang digunakan haruslah kualitas
super
sing paling penting semuanya produk
lokal kata buhar Yani makanan
tradisional iku berperan penting dalam
ketahanan dan kemandirian
pangan meski ndak buka 24 jam tapi
sepanjang malam dapur iki selalu
ngebul dalam sehari saja bisa
menghabiskan kuintal Gori atau nangka
muda yang bahan utama
gudeg ndak semua Gori bisa dibuat
gudek biasanya Bu Haryani menggunakan
Gori dari daerah
prembun karena jenis Gori ini ndak
lembek dan memiliki kadar air yang lebih
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sedikit
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soal telur dalam sehari bisa
menghabiskan 2000
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butir Begitu pun dengan
ayam 200 ekor ayam wis pasti kudu
tersedia jumlah ini bisa mencapai tiga
kali lipat loh Kalau hari libur tiba Wah
akeh tenan
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yo Dari dulu resep membuat gudek ini
tidak pernah
berubah ndak ada resep
rahasia semua prosesnya sama seperti
gudek
lainnya
tap
k kepcayaan itu persalan
kejayaelalu
dipampk
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Ndak cuma rumah makannya saja sing turun
temurun neng kene ono sekitar 100 orang
karyawan dan sebagian besar sudah tidak
lagi muda aliasampun
sepuh Mbah Karso
salah si Mbah karyawan paling tua di
Sini umurnya sudah 90 tahun tapi jangan
diremehkan tenaganya masih prima dan
yang paling penting dedikasinya luar
biasa Mbah Karso jadi pembuat gudek
Sejak pertama kali rumah makan ini
berdiri bagi Mbah membuat gudek itu
bukan sekedar bekerja tapi wujud
cintanya terhadap warisan
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budaya kesan kesederhanaan ini yang
melekat pada gudek sejak proses
pembuatannya meski begitu di antara
masakan Indonesia lainnya gudeg termasuk
jadi masakan yang proses pembuatannya
paling
lama Tapi lewat masakan guduk Inilah
kita bisa belajar tentang memahami arti
sebuah
proses sejauh apa proses yang kita lalui
sebesar itulah hasil yang bisa kita
dapatkan
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orang-orang luar Jogja tahunya bahan
gudek itu ya dari goori alias nangka
muda
padahal dari dulu orang-orang Jogja itu
sudah
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kreatif gudeg itu ndak selalu pakai
Gori ini namanya gudek Manggar Manggar
itu putik buah
kelapa di sekitar Bantul ada daerah yang
dari dulu sudah jadi pusat pembuat gudeg
Manggar
ini buktinya kalau Khazanah kuliner khas
kampungku iki ora ono
matine sama seperti gudek dari Gori
gudek Manggar iki Wes ono sejak
dulu Menurut sejarahnya gudeg Manggar
sudah ada sejak 500 tahun
silam mitosnya gudek gi makanan favorit
para putri soalnya bisa bikin tambah ayu
loh
makanya gudeg ini ndak seterkenal
gudegori wong yang suka Keluarga
Kerajaan
kok dulu Gud GIKI hanya disajikan dalam
acara tertentu
saja seperti perayaan hari agama pesta
pernikahan atau acara khusus
lainnya ada yang pernah bilang juga Gud
Manggar ini juga sempat dijadikan
makanan sehari-hari
di Kal pkaman
penjajahan gudek Manggar jadi makanan
penyelamat
rakyat sedikit berbeda dengan gudek Gori
cita rasa gudek Manggar ndak Terlalu
Manis lebih gurih dan punya rasa khas
dari
manggarnya Monggo l kalau yang penasaran
iki wajib
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dicoba
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seperti yang tadi aku bilang bicara
gudek di Jogja ndak ada matinya gudek
saiki wes berevolusi jadi kuliner
tradisional yang lebih
modern buat orang-orang yang dolan ke
Jogja sekarang Ndak usah bingung bawa
gudek D di oleh-oleh ke kampung
halamannya soalnya gudek iki lebih
praktis dan tahan
lama
iki Gani koncoku yang mau tak ajak ke
tempat pembuatan gudek
kaleng iki salah satu warung gudek
tertua yang ada di
yyakarta berdiri sejak tahun 1925 gudek
kaling bucitro jadi pelopor gudek kaling
pertama di
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sini
prosesnya sing canggih bisa bikin gudeg
iki tahan sampai 1 tahun tanpa bahan
pengawet
loh kuncine yo semua bahan dan kaleng
kuduseril Ndak boleh ada
bakteri sebelum dikemas kaling-kaling
diuap selama 15 menit untuk membunuh
bakteri yang
ada
setelah itu masukkan gudek lengkap
dengan telur ayam dan
kreceknya masuk tahap penghampahan
udara unuk menghilangkan oksigen agar
rasa dan warna gudegnya tidak
berubah setelah itu kaleng iki
dipanaskan sampai suhu 121 derajat
Celcius dengan tekanan 1,eng bar selama
45
menit untuk memastikan bakterinya sudah
mati
proses pengalengan wis rampung kude
kaleng iki masih kudu dikarantina dalam
ruangan bersuhu 30 derajat Celcius
selama 15
hari fungsinya untuk mengevaluasi
kondisi kaleng sebelum
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dipasarkan panjang tenan Pok proses tapi
dengan Inovasi dan kreativitas koy iki
gudeg Ning kampungku tetap
hadir dan jadi bagian tak terpisahkan
dari
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Jogjakarta ketelatenan dalam proses
pembuatan gudek merupakan bentuk
kecintaan kami p warisan leluhur gudek
satu rasa dalam sejuta
cerita warisan budaya yang membuat
kuliner Indonesia
kaya jadi wujud kebanggaan kami pada
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nusantara Indonesia
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Bagus
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foreign
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