Gaplek, Tiwul and Gatot as Staple Food in Javanese Barren Area
Journal Title: International Journal of History and Research (IJHR) - Year 2017, Vol 7, Issue 6
Abstract
Javanese’s food consumption also affected by the area’s characteristic. In some barren areas, such as Gunung Kidul, Trenggalek, and Wonogiri, Javanese people tend to consume cassava as their staple food. They turn the cassava into gaplek by drying the cassava under the sun, so the cassava can be stored and can be used in famine time. Javanese culture also influenced the way of gaplek consumption. Gaplek can be processed into tiwul and gatot. Tiwul made from chopped white gaplek that steamed, while gatot made from black brown moulded gaplek that sliced then steamed. The unique tiwul and gatot texture affected by the gelatinization process of gaplek’s starch. Tiwul usually served as sweet snack by adding brown sugar and grated coconut flesh, or served as rice substitute by adding side dishes.
Authors and Affiliations
Claudia Jesica, Estherina Cansa, Jennica Fidelia, Jeremiah Irwan, Yosua Wira Adi Nugroho
Keywords
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Gaplek, Tiwul and Gatot as Staple Food in Javanese Barren Area
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