KONSUMSI ROTI DI KOTA YOGYAKARTA TAHUN 1921-1990

ROSE MARIADEWI, Nur Aini Setiawati, Pd. D.

2021 | Skripsi | S1 SEJARAH

Penelitian ini bertujuan membahas tentang perubahan budaya konsumsi roti dalam kehidupan masyarakat Kota Yogyakarta sejak tahun 1921 hingga tahun 1990. Penelitian ini akan menjawab tiga pertanyaan. Pertama, bagaimana riwayat perkembangan roti di Yogyakarta sejak tahun 1921-1990. Kedua siapa saja konsumen roti di Yogyakarta. Ketiga, apakah roti dapat menggantikan nasi sebagai makanan pokok Penelitian ini menggunakan metode penelitian sejarah yang terdiri dari heuristik, kritik sumber, dan intepretasi yang menghasilkan historiograsi. Sumber yang digunakan dalam penelitian ini berupa koran di akhir masa kolonial dan setelah masa kemerdekaan. Arsip akhir masa kolonial sampai pasca-kemerdekan, dan buku-buku penunjang seperti buku gastronomi, buku teknologi pangan, buku sejarah perkembangan daerah Yogyakarta, dan buku kebudayaan jawa. Sumber sekunder didapatkan dari wawancara dan studi pustaka penelitian terdahulu tentang tema terkait. Hasil penelitian menunjukkan bahwa budaya makan roti di kota Yogyakarta sudah dikenal sejak perdagangan secara global dibuka. Pengenalan budaya barat di kalangan priyayi jawa sudah menjadi hal yang lumrah terutama saat perjamuan makan. Di Yogyakarta sendiri nyatanya roti merupakan makanan ringan bagi para raja sejak masa Sultan Hamengku Buwono VIII. Seiring berjalannya waktu modernisasi hadir di Yogyakarta dan memengaruhi pola hidup masyarakatnya. Roti mulai dikenal banyak orang pasca revolusi kemerdekaan melalui resep-resep dalam Bahasa melayu. Tahun 1950an masyarakat mulai mengembangkan industri roti yang akhirnya merebak pada masa Orde Baru. Kata kunci: roti, konsumsi, makan pokok, nasionalisasi

This study aims to discuss changes in the culture of bread consumption in the life of the people of Yogyakarta City from 1921 to 1990. This research will answer three questions. First, what is the history of the development of bread in Yogyakarta since 1921-1990. Second, who are the bread consumers in Yogyakarta. Third, whether bread can replace rice as a staple food This study uses historical research methods consisting of heuristics, source criticism, and interpretation that produce historiography. The sources used in this research are newspapers at the end of the colonial period and after the independence period. Archives of the late colonial period to post-independence, and supporting books such as gastronomy books, food technology books, history books on the development of the Yogyakarta region, and Javanese culture books. Secondary sources were obtained from interviews and literature study of previous research on related themes. The results show that the culture of eating bread in the city of Yogyakarta has been beem known since global trade was opened. The introduction of western culture among Javanese priyayi has become a normal thing, especially at banquets. In Yogyakarta, but in fact, bread was triffle for kings since the time of Sultan Hamengku buwono VIII. As time went on, the modernization was present in Yogyakarta and influenced the lifestyle of people. Bread became known to many people after the Independence tenure through a recipe in Malay. In the 1950s, the community began to develop bread industry, which finally spread during the New Order. Key words: bread, consumption, staple food, nationalization

Kata Kunci : roti, konsumsi, makan pokok, nasionalisasi/bread, consumption, staple food, nationalization