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Effect of Using Andaliman Herbs in Making Traditional Batak Food (Saksang and Arsik)

In: 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)

Author

Listed:
  • Mohammad Syaltut Abduh

    (Trisakti Institute of Tourism)

  • Sundring Pantja Djati

    (Trisakti Institute of Tourism)

  • Rahmat Ingkadijaya

    (Trisakti Institute of Tourism)

  • Sri Mariati

    (Trisakti Institute of Tourism)

Abstract

Indonesia is a country with various cultures, histories, races, and religions. This country is so abundant with these commodities that it has the nickname “The Spice Islands,” or the island of spices. Different tribes use different spices and it all affects the final product, whether it is a product for use or for consumption. Therefore, researchers conducted this study with the aim of knowing the effect of Andaliman (X) on Batak Traditional Food (Saksang and Arsik) (Y). This study used a sample of 56 respondents who were measured using a questionnaire consisting of 27 statements. The tests carried out in this study were validity tests, reliability tests, descriptive statistical analysis, coefficient of determination, simple linear analysis, correlation tests and hypothesis testing. Based on the research that has been done. Result a mean of 3.38 in the very good category and Batak Traditional Food (Saksang and Andaliman) with a mean of 3.56 in the very high category. Andaliman has a strong relationship with Traditional Batak Food (Saksang and Arsik). Andaliman (X) has an influence on Traditional Batak Food (Saksang and Arsik) (Y) by 63.6% and the remaining 36.4% is influenced by other factors not examined in this study.

Suggested Citation

  • Mohammad Syaltut Abduh & Sundring Pantja Djati & Rahmat Ingkadijaya & Sri Mariati, 2023. "Effect of Using Andaliman Herbs in Making Traditional Batak Food (Saksang and Arsik)," Advances in Economics, Business and Management Research, in: Myrza Rahmanita & Rina Suprina & Willy Arafah (ed.), 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023), pages 108-113, Springer.
    • Handle: RePEc:spr:advbcp:978-94-6463-296-5_15
    DOI: 10.2991/978-94-6463-296-5_15
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