Gudeg Yogyakarta, Kuliner Warisan Leluhur - Indonesia Bagus

Summary

This 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

• 🎵 Malioboro is a legendary and iconic place in Yogyakarta, serving as a pride of the city and a major attraction for visitors.
• 🛍️ Malioboro is known as a shopping paradise, offering everything from clothing, accessories, to a variety of traditional foods.
• 📜 The name 'Malioboro' is derived from Marlborough, a British colonial figure, and the street was established during the Dutch colonial era.
• 🍽️ Yogyakarta is renowned for its traditional cuisine, especially Gudeg, which is a beloved dish passed down through generations.
• 👑 Gudeg has strong ties to the Yogyakarta royal family and has become an essential dish at royal events.
• 🌳 Gudeg was historically created from young jackfruit (Gori) to sustain soldiers during the establishment of the Mataram Kingdom in the 15th century.
• 🎓 Students played a significant role in popularizing Gudeg by bringing it back to their hometowns, further expanding its reach across the country.
• 🍲 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.
• 📦 Modern innovations, such as canned Gudeg, have made it easier to transport and preserve the dish, allowing it to remain a popular souvenir.
• 🥄 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 Yogyakarta’s 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

00:00

🛍️ 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.

05:12

🍲 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.

10:14

🥘 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 Haryani’s 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.

15:16

🥥 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.

20:17

🥫 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 dish’s heritage and cultural significance for future generations.

Keywords

💡Malioboro

Malioboro is a famous street in Yogyakarta, Indonesia, known for its historical significance and vibrant marketplace. In the video, it is described as a 'legendary place' that represents the pride of the people of Yogyakarta, offering a variety of goods, from clothing to culinary specialties. Malioboro has a rich history dating back to the 19th century during Dutch colonial rule and is a hub of both economic and cultural activity.

💡Gudeg

Gudeg is a traditional Javanese dish made from young jackfruit (nangka) and coconut milk, often served with rice, chicken, and eggs. The video highlights gudeg as a culinary icon of Yogyakarta, with deep cultural roots. It is noted as a beloved dish both locally and nationally, playing a significant role in Javanese traditions and even being a part of royal ceremonies. The process of making gudeg is described as lengthy but important, reflecting the values of patience and heritage.

💡Jogja (Yogyakarta)

Jogja, or Yogyakarta, is a city in Indonesia known for its rich cultural heritage and vibrant student population. The video frequently references Jogja as a city with a strong culinary tradition and historical significance, particularly in its relationship to the royal family and its status as a cultural hub. Yogyakarta is also called 'Kota Pelajar' (City of Students) due to the large number of students from other regions who live there.

💡Keraton

Keraton refers to the royal palace of Yogyakarta, which plays a significant role in the cultural and culinary heritage of the city. In the video, the Keraton is mentioned in relation to the historical development of gudeg, as the dish was once a staple for royal family gatherings. The palace symbolizes tradition and the preservation of Javanese culture, and its influence extends to the city’s culinary practices.

💡Kuliner

Kuliner is the Indonesian word for 'culinary' and refers to the rich tradition of food and cooking in a region. In the context of the video, kuliner is used to highlight Yogyakarta’s reputation as a food destination, especially for traditional dishes like gudeg. The video emphasizes how Yogyakarta’s culinary offerings are a major draw for tourists and a source of pride for locals.

💡Nangka (Jackfruit)

Nangka, or jackfruit, is the primary ingredient in gudeg, and it plays a central role in the video. The video explains how young jackfruit (gori) is cooked slowly to create gudeg. Jackfruit is plentiful around Yogyakarta, and its use in traditional cooking is part of the region’s agricultural and culinary history. Different varieties of jackfruit are mentioned, indicating the importance of quality in gudeg preparation.

💡Pelancong (Tourists)

Pelancong, meaning tourists, refers to the visitors who come to Yogyakarta to experience its culture, history, and especially its food. The video discusses how tourists flock to Malioboro and other parts of the city to explore its legendary markets and culinary specialties. Gudeg, in particular, is often purchased by tourists as a souvenir, further solidifying its role in the city’s tourism industry.

💡Warisan Budaya (Cultural Heritage)

Warisan Budaya translates to 'cultural heritage' and is a key theme in the video, particularly in relation to Yogyakarta’s food traditions like gudeg. The video emphasizes the importance of preserving these traditions, passing them down through generations, and how food, like gudeg, is not just a dish but a symbol of Yogyakarta's identity and pride. The careful process of making gudeg is seen as a form of cultural preservation.

💡Manggar

Manggar refers to the flower bud of the coconut tree and is a key ingredient in a special variation of gudeg known as 'gudeg Manggar.' The video explains that this dish was traditionally a favorite of royal princesses and has a long history in Yogyakarta. Gudeg Manggar has a different taste from the regular gudeg made with jackfruit and is less sweet and more savory. It is another example of Yogyakarta's rich culinary diversity.

💡Gudeg Kaleng (Canned Gudeg)

Gudeg Kaleng refers to canned gudeg, an innovation that allows the dish to be preserved for up to a year without preservatives. The video describes the detailed process of canning gudeg, ensuring it remains fresh for long periods. This innovation makes gudeg more accessible to people outside of Yogyakarta, allowing them to take the traditional dish with them as a long-lasting souvenir, while also modernizing the way the dish is shared and consumed.

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

[Musik]

jangan ngaku pernah ke Jogja kalau belum

jalan-jalan ke

[Musik]

Malioboro iki tempat legendaris

kebanggaan wong

Jogja salah satu tempat yang bikin

kotaku iki dijulugi kota

[Musik]

istimewa

maloro malam hari suasan

[Musik]

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

[Musik]

2016 Ndak cuma terkenal sama bakia atau

kopi josnya

saja dengar kata Jogja wes pasti yang

keingat itu kulineran warisan budayanya

yang mendunia

nya

[Musik]

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

[Musik]

G dan J is

dipisahkan banyak buktinya jalanengkung

yang ada di sekitaran kawasan katoni

yangulap jadi sentr

Gud Mong mampir

[Musik]

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

[Musik]

tradisional

[Musik]

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iki salah satu rumah makan gudek tertua

di

[Musik]

jogjaun memasak gudek secara tradisional

sampai

[Musik]

sekarang kenalkan iki Bu

Haryani soal gudeg beliau

[Musik]

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

[Musik]

sedikit

[Musik]

soal telur dalam sehari bisa

menghabiskan 2000

[Musik]

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

[Musik]

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

[Musik]

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

[Musik]

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

[Musik]

[Musik]

orang-orang luar Jogja tahunya bahan

gudek itu ya dari goori alias nangka

muda

padahal dari dulu orang-orang Jogja itu

sudah

[Musik]

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

[Musik]

dicoba

[Musik]

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

[Musik]

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

[Musik]

dipasarkan panjang tenan Pok proses tapi

dengan Inovasi dan kreativitas koy iki

gudeg Ning kampungku tetap

hadir dan jadi bagian tak terpisahkan

dari

[Musik]

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

[Musik]

nusantara Indonesia

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Bagus

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foreign