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International Conference on Sustainable Utilization of Natural Resources 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 800 (2021) 012058 doi:10.1088/1755-1315/800/1/012058

Analysis of the most popular ketupat types in Jakarta

R N Kusdiana*, Sarim, N I Mulyaningrum and T L Sosrodjojo

Hotel Management Department, Faculty of Economics and Communication, Bina

Nusantara University, Jl. K.H. Syahdan No. 9, Palmerah, Jakarta 11480,
Indonesia

* E-mail: rkusdiana@binus.edu

Abstract. Food or culinary is an identity or reflects the culture of a nation. Indonesia is

famous for a variety of popular traditional foods for local tourists who are Indonesians and
tourists from abroad. The Lebaran ketupat tradition has become an inseparable part of the life
of Indonesian society. Although it is not known when the Kupatan tradition became the Eid
tradition in Indonesia, it is a tradition that has become a culture from one generation to the
next. Both rural and urban communities hold a Kupatan Eid event to mark the end of fasting
and entering the next new life. This study aimed to determine the essential ingredients, spices,
and processing of Ketupat food to analyze the types of ketupat popular and consumed by the
people of Jakarta. This research is qualitative research with descriptive methods. Descriptive
qualitative research describes the philosophy of the ketupat, the history and meaning of the
word ketupat and the type of ketupat that is most popular and consumed by the public. This
research was conducted in Jakarta because this location is one area with a community that can
represent major cities in Indonesia. In qualitative research, data collection is carried out in
natural settings (natural conditions in Jakarta), primary data sources, and data collection
techniques are mainly participant observation, in-depth interview, documentation and
combination/triangulation in the people of Jakarta. Ingredients for making Ketupat: rice,
water, salt, pandan leaves and skin or ketupat shells. It turns out that there are many types of
ketupat in Indonesia and the most popular types of ketupat that the people of Jakarta
consume are ketupat bawang and ketupat pasar because they are easy to make. The portions
are suitable as a substitute for rice.

1. Introduction
Food or culinary is an identity that reflects the culture of a nation. Indonesia is famous for a variety of
popular traditional foods for local tourists who are Indonesians and tourists from abroad. At this time,
traditional food became popular in various circles. The phenomenon is seen; people hunt for traditional
food on weekends or holidays. The most prominent thing is that they will serve more traditional
specialities during the fasting month than foreign countries' food.
To promote this traditional food, one particular event, namely the Nusantara culinary feast, is an
exhibition held by the Indonesian Tourism Promotion Board (BPWI) supported by the Ministry of
Tourism and Creative Economic of the Republic of Indonesia. The purpose of having this exhibition
is how Indonesian cuisine can become a destination, as stated by the Chairman of BPPI, Sukamdani
[1].
Particularly for Jakarta, there is a typical Ketupat Sayur sold in areas where the population is
predominantly Betawi ethnic groups. The thing that distinguishes it is that this ketupat uses long
beans and coconut milk flavored with spices. Ketupat is generally used as a food During Eid, while
Ketupat sayur as a typical Betawi food, is used as a daily food for Betawi people. Of course, it is not
a coincidence that the Lebaran ketupat tradition has emerged and has continued until now. Because if
we try to connect the ketupat with Indonesia's geographical position, our country is rich in beaches
where thousands of coconut trees grow. To take advantage of the coconut leaves (janur), a series of
sleeves were made to wrap the ketupat. Not surprisingly, this plausible reason makes ketupat easy to
find in all regions of the archipelago.
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International Conference on Sustainable Utilization of Natural Resources 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 800 (2021) 012058 doi:10.1088/1755-1315/800/1/012058

Ketupat, commonly known, is made from rice, wrapped in coconut leaves, and shaped in a
parallelogram. However, over time, 'new variations' of ketupat appeared along with the
modernization and the creativity of the growing society. Ketupat changes shape, skin material, and
filling according to local customs and culture. Filling the shell of ketupat is not only from rice. In
West Sumatra and Sulawesi, ketupat is made from white glutinous rice and cooked with coconut
milk. This ketupat has a more rigid texture and a more savoury taste. In South Sumatra, some wrap
their sticky rice in Pandan leaves, so the aroma is much more fragrant.
Therefore, this research aims to find out which type of ketupat is the most popular as a food
substitute for rice consumed by Jakarta residents
2. State of the art
1. According to Angelina et al [2], Ketupat is part of Indonesian food culture. Ketupat plays an
important role in Eid celebrations. Although ketupat was previously known as one of the
Muslim celebratory foods, it has spread to almost all Indonesian regions. Each region has its
own culture and uses creativity to prepare and serve ketupat. Due to minimal data on the
ketupat, further study of the ketupat and its development as a cultural work that produces
something with artistic value or a cultural expression that symbolizes a good meaning or
message is needed. Thus, the ketupat needs to be promoted to increase the nation's cultural
wealth.
2. According to research by Listya and Wardhani [3] entitled Multicultural Journeys in a Cap
Go Meh Plate of Ketupat results that Cap Go Meh ketupat / lontong is generally associated
with Chinese New Year and Cap Go Meh celebrations in the Peranakan Chinese community
of Semarang, Java. Middle. However, the Betawi people (Jakarta), the Muslim community
in Indonesia, and even people in Malaysia, Singapore, Brunei Darussalam, and the
Philippines also have a tradition of eating Ketupat / Lontong Cap Go Meh during Lebaran
(Idul Fitri and Eid Al Adha). In the book Chinese Muslims in 15th and 16th Centuries:
Malay Annal of Semarang and Chrebon, H.J. de Graaf explained that Javanese people had
known ketupat food fifteenth century along with the spread of Islam in Java by Wali Songo.
As previously described, Wali Songo played an important role in the spread of Islam in
Java. What's interesting is the humiliation that was brought along in their Islamic teachings.
Lebaran Ketupat (Bakda Ketupat) is a tradition of eating at Hari Raya celebrations
popularized by Wali Songo in Java. The celebration, which falls on the seventh day after
Eid al-Fitr, is filled with the tradition of delivering or eating ketupat with relatives, which
symbolizes togetherness or the relationship's closeness.
3. According to Podungge [4] entitled Community Perceptions of Ba'do Ketupat Tradition
(Case Study in Yesonegoro Village, Limboto Barat District, Gorontalo District) results that
Lebaran Ketupat is not an Islamic teaching originating from the Prophet, in Islam, there is
only one Eid Syawal. Namely, Eid al-Fitr 1 Shawwal, a victory for Muslims after one
month of fasting in Ramadan. Ketupat Eid is an acculturation of Indonesian culture.
Lebaran ketupat in all regions that carry it out, the implementation time is the same, namely
on the seventh day after Eid al-Fitr. Lebaran ketupat originated from the northern coastal
region of Java, where Islam began to spread on Java. This tradition then spread to inland
areas until it finally spread to almost the entire island of Java. Then from the island of Java,
the Ba'do ketupat tradition spread to all corners of the archipelago brought by the Javanese
Tondano, one of which had spread to Gorontalo so that it became a national tradition.
4. According to research from Blankod [5] entitled Comparative Study of the Ketupat

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International Conference on Sustainable Utilization of Natural Resources 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 800 (2021) 012058 doi:10.1088/1755-1315/800/1/012058

Tradition (A Research in Yosonegoro and Atinggola) results in the perception of the

Yosonegoro community regarding the ketupat tradition, according to the results of an
interview with one of the Yosonegoro people who said that with the celebration of the
ketupat tradition, it certainly has value. Apart from the people of Yosonegoro, that is, even
though we don't know each other, with the celebration of this ketupat tradition we are like a
big family, even though we only shake hands. Meanwhile, the Atinggola community's
perception regarding the ketupat tradition is by interviews with the community. It has been
a hereditary culture by the Atinggola people to carry out the ketupat tradition the one in
Yosonegoro. Apart from celebrating the ketupat tradition or Ketupat Eid, they also prayed
for the late Jubalo Blongkod by making pilgrimages at his burial. The pilgrimage is only
carried out once a year, to be precise, on the 8th of Shawwal, a week after Eid Eid al-Fitr or
what is known as Lebaran Ketupat. The public perception of the ketupat tradition in
Yosonegoro and Atinggola varies according to the implementation of the ketupat tradition
they run.
5. According to research from Weny and Fitria [6] Rebo Wekasan is the result of Islamic
tradition thanks to the assimilation of Islamic culture and religion, which is carried out
based on the Javanese calendar. In this tradition, some foods are obliged or sacred to exist in
the Rebo Wekasandi tradition of Cikulur Village, apart from fulfilling food needs it is also
often used as a ritual tool in a tradition, there is ketupat food as food intended for the needs
of the Rebo Wekasan traditional procession.
6. According to research from Ratih et al [7] Ketupat is one of the elements in the
archipelago's cultural treasures. Many people know ketupat, but many people cannot make
ketupat. For this reason, an application about ketupat learning was made entitled
Animation-Based Various Ketupat Learning Applications. This application is aimed at
elementary school level children and does not rule out the Balinese people, especially the
younger generation. This application can provide learning about ketupat making, use of
rhombs and evaluation of learning. The purpose of making this application is to teach the
younger generation about making ketupat so that later the tradition of making ketupat does
not become extinct. This application's benefit is an interactive and independent teaching
aid for elementary school children and Balinese people, especially the younger generation.
This learning is equipped with structured steps and is equipped with evaluating questions
about the ketupat users can know how far. Where are their abilities?
7. According to research from Rivai [8] Thanksgiving and Ketupat are a vehicle for social
interaction for North Sulawesi people. Through thanksgiving and ketupat people with
ethnic, cultural, and religious backgrounds can interact harmoniously in an amazing society.
Two cultural expressions as part of local wisdom and cultural mounts that contribute to
fostering religious harmony in North Sulawesi. Both traditions can strengthen social
cohesion in society, creating various social harmony in a pluralistic society in North
Sulawesi.
8. According to research from Kiki et al [9] This study aims to determine possible reasons
from a sensory perspective to understand people's perceptions of satiety of traditional
Indonesian rice products, including steamed rice, 'lontong' and 'ketupat'. Samples are
presented with the same amount of mass (iso-mass) and the same number of calories (iso-
calories), making it possible to change the perception of satiety. The assessment was carried

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International Conference on Sustainable Utilization of Natural Resources 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 800 (2021) 012058 doi:10.1088/1755-1315/800/1/012058

out by measuring the modified Visual Analogue Scale (VAS).

9. According to research from Arif and Melki [10] The results showed that the Javanese
Tondano community believed the Bakdo Ketupat Tradition as the glue of friendship
between the Javanese Tondano community and the people in Gorontalo Province because
this tradition was not solely for the Javanese Tondano community but for the people in
remote villages located in Gorontalo Province participate in the festive atmosphere of this
Ketupat holiday. Furthermore, for the people of Java Tondano the tradition of celebrating
Eid ketupat, which has begun to spread in Gorontalo has become a matter of pride for the
people of Jaton.
10. According to Misbah [11], the results showed a mindset that shapes many Muslim families'
behaviour in Java, running the Ketupat Lebaran tradition. The mindset's power has managed
to hold ketupat eating activities on Eid Ketupat day in traditional criteria. The conclusion is
that The tradition of eating ketupat on Lebaran Ketupat is already thick rooted among many
Javanese Muslim families, so this tradition can be done every year in the month of
Shawwal. The impact of the implementation of the tradition of eating ketupat on this
Lebaran Ketupat, coconut leaf trade is getting more and more crowded in various traditional
markets around Javanese Muslim families before the arrival of Lebaran Ketupat, and the
emergence of conformity of cultural perceptions among them determine the food menu for
the day.
11. According to research from Nyoman et al [12], Ketupat is one of the means of supporting the
implementation of the Yadnya Ceremony in Bali. This ketupat has various types and
functions. Lack of information and literature on how to make ketupat is one reason Hindus
don't understand about wrapping ketupat. The Ketupat Learning Animation Application is
developed, showing how to make a ketupat with traditional animation. Applications are
made on the Android platform with Unity as the main software maker. The output of this
application is a video and an animation of how to make a ketupat.

3. Food Gastronomy
Gastronomy and tourism-related discussion are becoming essential in developing the niche travel and
tourism industry [14, 15]. Additionally in Richards [13], it is agreed that gastronomic activities and
conversations are comparable to experienced when consuming other tourism products such as visiting
museums or historical sites. Gastronomy or culinary, in another term, can be understood as the art or
science of good food (good eating). Gastronomy is everything related to the pleasure of eating and
drinking. Initially, gastronomy that derived from Greek – ‘gastros’ (stomach) and ‘gnomos’
(knowledge or law), is a body of knowledge, which considered the relationship between the senses and
food and the consumption of food and beverage from a science perspective [9]. Therefore,
Gastronomy will discuss the enjoyment of eating good quality and a reflection of the process of
consumption and food processing. The scientist of gastronomy could be traced back through the work
of Jean AnthelmeBrillat-Savarin (1755-1826) by his remarkable publication of La Physiologie du gout
(the physiology of taste) in 1825 [16, 17].
Furthermore, Ardikain Miksic and Yian [17] added that gastronomy also includes detailed
knowledge of the world's major countries' national food and drink. In this sense, gastronomy is the
basis for understanding how food and beverages are used in certain situations.
Nevertheless, Ketaren [18] informed and described gastronomy from various discussions for this
study, including the intersection between culinary and gastronomy and providing examples of food in

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International Conference on Sustainable Utilization of Natural Resources 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 800 (2021) 012058 doi:10.1088/1755-1315/800/1/012058

traditional Indonesian culinary.

There are 5 (five) fields, aspects, or point of view that designated gastronomy topics:
1. Practical Gastronomy: the practice of changing raw materials to serve comprises the
application, preparation, production, and service of food.
2. Gastronomy: the theoretical discussion that describes a process, system and food recipe,
often to produce an academic paper or review.
3. Technical Gastronomy: activities carried out by culinary experts, food technology experts,
consultants, professional practitioners, and entrepreneurs about systematic assessment,
evaluation and gastronomy.
4. Molecular Gastronomy: discusses the transformation of physicochemical processes sourced
from raw materials during the cooking process and consumption methods.
5. Food Gastronomy: discuss the food menu from various points of view such as history,
socio-culture, geographical values, and cooking methods [18]

4. Results and discussion

4.1. Ketupat
Ketupat, in general, is made of rice, wrapped in coconut leaves, and shaped like a parallelogram.
However, over time, 'new variations' of ketupat emerged along with the flow of modernization and
society's growing creativity. Ketupat changes shape, skin, and fillings according to local customs and
culture. Filling rhombus sleeves is not only from rice. In West Sumatra and Sulawesi, ketupat is made
from white glutinous rice and cooked with coconut milk. This ketupat has a more rigid texture and a
more savory flavor. There are many kinds of ketupat side dishes, generally adapted to the typical food
in each region. For example, in Java, ketupat is eaten with chicken opor, sambal goreng liver, and
vegetable boiled. In Sumatra, people prefer to eat ketupat with beef rendang and spicy pumpkin
vegetables.
In Indonesia, the serving of ketupat on the day of Eid is ingrained as a hereditary tradition. Ketupat
is not even only present in the form of food. In the atmosphere of Eid, greeting cards and decorations
are enlivened with ketupat icons. Ketupat seems to be a symbol of the moment of Eid and halal bihalal.
It is not a coincidence that the Lebaran ketupat tradition has emerged and continues until now. Because
if we connect the ketupat with Indonesia's geographical position, our country is rich in beaches where
tens of coconut trees grow. To take advantage of the (young) coconut leaves, a series of sleeves were
made to wrap the ketupat. Not surprisingly, this plausible reason makes ketupat easy to find in all
regions of the archipelago.
4.2. Materials and how to make ketupat
4.2.1. Ingredients for making ketupat:The ingredients are rice (adjust to the portion of the ketupat you
want to make and use delicious and fragrant rice such as Pandan Wangi, Rojolele, Special Mentik, and
so on), water, salt, pandan leaves and ketupat woven shells.

4.2.2. How to make a ketupat. Ketupat is made using following steps:

a. The first thing to do is to wash the rice with clean running water until it is clean.
b. Soak the rice that has been thoroughly washed into a container that has been filled with
new water with an appropriate dose.
c. Add salt and stir until evenly distributed.
d. After soaking for about 30 minutes, then drain the rice.
e. Put the rice in the ketupat woven only 2/3 parts.
f. Prepare a pot large enough to boil the ketupat.
g. Enter the ketupat when the water starts to boil
h. Add the pandan leaves and make sure all parts of the ketupat are submerged in water.
i. Boil for 4-5 hours and add water when reduced.

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International Conference on Sustainable Utilization of Natural Resources 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 800 (2021) 012058 doi:10.1088/1755-1315/800/1/012058

j. After the ketupat texture is solid enough, lift and drain by hanging or in the wind.
k. Once cool, the ketupat is ready to be served.

4.3. Informant table

The following is the data from the author's interview with the sources (Table 1).

Table 1. Informant/ interviewees

Name Interviewees Remarks

Ajo Imam Padang Satay Traders Using Ketupat Pasar, because the
portion is according to the needs of
the satay
H. Ajo Manih Padang Satay Traders Using the Ketupat Pasar, almost all
Padang satay traders use this type of
ketupat because the portion is really
good.
Ajo Ramon Padang Satay Traders Using Ketupat Pasar, all Padang atay
traders use this type of ketupat because
it fits the portion as a complementary
food
Mak Syukur Padang Satay Traders Using Ketupat Pasar, all Padang satay
traders use this type of ketupat because
it fits the portion as a complementary
food
Syahrul Padang Satay Traders Using Ketupat Bawang, because the
contents are a lot and dense so that
enough with a little vegetable’s
consumers will be full
Bang Uloh Vegetable Ketupat Trader Using Ketupat Pasar, because I provide
additions with lots of choices so that
consumers only need this ketupat
portion
Pak Moktar Ketoprak Traders Using Ketupat Bawang, because the
portion is very suitable as a substitute
for lunch or dinner
Sarifudin Ketoprak Traders Using Ketupat Bawang, because the
portion is bigger than Ketupat Pasar so
that no consumer asks for added
ketupat.
Mumun Ketoprak Traders Using Ketupat Bawang, because if you
use Ketupat Pasar will be more
processing and waste the shells
Bahrum Skin/woven ketupat Traders Selling Shell/woven Ketupat, because
consumers prefer to buy this type of
ketupat. Especially during Eid al-Fitr
and Eid al-Adha

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International Conference on Sustainable Utilization of Natural Resources 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 800 (2021) 012058 doi:10.1088/1755-1315/800/1/012058

5. Conclusion
After conducting research and analyzing the respondent's data, this research can be concluded as
follows: Ingredients for making Ketupat: Rice, water, salt, pandan leaves and shell or woven ketupat.
How to make it: First is to wash the rice with clean running water, soak the washed rice in a container
that has been filled with enough new water, add salt and stir until evenly distributed. After soaking for
about 30 minutes, then drain the rice. Put the rice in the coconut shell only 2/3 parts. Prepare a pot
large enough to boil the ketupat. Enter the ketupat when the water starts to boil. Add the pandan
leaves and make sure all parts of the ketupat are submerged in water. Boil for 4-5 hours and add
water when reduced. After the ketupat texture is solid enough, lift and drain by hanging or in the wind.
Once cool, the ketupat is ready to be served.
The availability of ketupat-making materials is very abundant because the city of Jakarta is
surrounded by coconut-producing areas, both in the form of fruit and leaves as ingredients for skin or
ketupat shells. The most popular types of ketupat consumed by the people of Jakarta are ketupat
bawang and ketupat pasar because they are easy to make and are suitable portions as a substitute for
rice.
References

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in Tourism and gastronomy (London: Routledge). pp 17-34

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