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      The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries

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      https://www.riss.kr/link?id=A107907753

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      다국어 초록 (Multilingual Abstract)

      The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. Furthermore, this article hopes to aid the readers, especially among the younger generations in the Malay community to have greater understanding and appreciation about their own beautiful culture.
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      The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have...

      The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. Furthermore, this article hopes to aid the readers, especially among the younger generations in the Malay community to have greater understanding and appreciation about their own beautiful culture.

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      참고문헌 (Reference)

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      2 Sahari F, "Traditional food wrapping and packaging : culture and identity of the Saribas Malay, Sarawak" 2 (2): 7-, 2018

      3 Pollock N, "Tides of Innovation in Oceania; Value, Materiality and Place" ANU Press 261-293, 2017

      4 Ahmad F, "Tidak menang tangan layan tempahan Dodol Malaya"

      5 Khuamornphatana N, "The route of Thai dessert: origin and evolution of Thai dessert from Sukhthai period" Sengdad 191-, 2010

      6 Mohd Yusof Bin Kamaruzaman, "The diversity of traditional Malay kuih in Malaysia and its potentials" 한국식품연구원 7 : 1-11, 2020

      7 Ibrahim F, "The Malay Traditional Leafen Art Food Packaging" Universiti Sains Malaysia 2007

      8 Abu Bakar A, "Teknologi cetus dodol 13 perisa"

      9 Abdul Rahman N, "Tamadun Islam dan Asia" McGraw-Hill 2008

      10 Sudiyanti T, "Studi Deskriptif Tentang Perkembangan Usaha Dodol Picnic Garut. Universitas pendidikan Indonesia, Fakultas Pendidikan Ekonomi dan Bisnis" Universitas Pendidikan Indonesia

      1 Albayrak M, "Traditional foods : interaction between local and global foods in Turkey" 4 (4): 555-561, 2010

      2 Sahari F, "Traditional food wrapping and packaging : culture and identity of the Saribas Malay, Sarawak" 2 (2): 7-, 2018

      3 Pollock N, "Tides of Innovation in Oceania; Value, Materiality and Place" ANU Press 261-293, 2017

      4 Ahmad F, "Tidak menang tangan layan tempahan Dodol Malaya"

      5 Khuamornphatana N, "The route of Thai dessert: origin and evolution of Thai dessert from Sukhthai period" Sengdad 191-, 2010

      6 Mohd Yusof Bin Kamaruzaman, "The diversity of traditional Malay kuih in Malaysia and its potentials" 한국식품연구원 7 : 1-11, 2020

      7 Ibrahim F, "The Malay Traditional Leafen Art Food Packaging" Universiti Sains Malaysia 2007

      8 Abu Bakar A, "Teknologi cetus dodol 13 perisa"

      9 Abdul Rahman N, "Tamadun Islam dan Asia" McGraw-Hill 2008

      10 Sudiyanti T, "Studi Deskriptif Tentang Perkembangan Usaha Dodol Picnic Garut. Universitas pendidikan Indonesia, Fakultas Pendidikan Ekonomi dan Bisnis" Universitas Pendidikan Indonesia

      11 R. Eckhardt, "Saveur"

      12 Seow E-K, "Role of honey diatase on textural, thermal, microstructural, chemical, and sensory properties of different dodols" 148 : 8-, 2021

      13 Deparment of Statistics, Malaysia, "Press release current population estimates, Malaysia (2019-2020)"

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      15 Omar R, "Perspektif teori dan praktik" UTM Press 55-70, 2009

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      17 Helmi A, "Peranan Perempuan dalam Home Industri Dodol Terhadap Kehidupan Ekonomi Sosial Rumah Tangga di Desa Paya Perupuk Kecamatan Tanjung Pura Kabupaten Langkat" Universitas Negeri Medan

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      19 Tanhindarto RP, "Penelitian dan Pengembangan Aplikasi Isotop dan Iridiasi" 1-7, 1998

      20 Mohd Nazri Abdul Raji, "Past and present practices of the Malay food heritage and culture in Malaysia" 한국식품연구원 4 (4): 221-231, 2017

      21 Laistrooglai A, "Packaging design with natural materials: a study for conservation" Silpakorn University Research & Development Institute 2000

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      25 Mustafa M, "Looking Back To The Past: Revival of Traditional Food Packaging" Universiti Sains Malaysia 1-17, 2012

      26 Ismail NA, "Longing for culture and nature: the Malay rural cultural landscape "Desa Tercinta"" 75 (75): 2015

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      28 Mohammad Zakaria N, "Keunikkan Dodol Asiah"

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      31 Crawfurd J, "Grammar and dictionary of the Malay language with a preliminary dissertation" Amith, Elder, and Co 16-, 1892

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      34 Chuah TG, "Effects of temperature on viscocity of dodol(concoction)" 80 (80): 423-430, 2007

      35 Nasaruddin F, "Effect of processing on Instrumental textural properties of traditional dodol using back extrusion" 15 (15): 495-506, 2012

      36 Wan Hashim WT, "Dunia Melayu" Dewan Bahasa dan Pustaka 1991

      37 Zieman, "Dodol: Sticky treat for Hari Raya"

      38 Md. Amin NA, "Dodol upih di cari menjelang Syawal"

      39 Ahmad R, "Dodol daripada beras berwarna" 2 : 105-111, 2012

      40 Zahid K, "Dodol berenzim" 2 : 113-117, 2012

      41 Nasbah NN, "Dodol Ideris 13 Perisa"

      42 Abdul Malek A, "Dodol Bonda resepi asli"

      43 Hamzah H, "Dimensions of authenticity in Malay cuisine from experts’ perspectives" 2 (2): 369-377, 2013

      44 Julya M, "Dessert for Thai Festival" Universitas Negeri Medan 155-, 2010

      45 F. T. K. Ningrum, "Designing a booklet of a new variant of dodol from corn"

      46 Z. Aziz, "Dari Mana Datangnya Dodol? Ini Dia Asal Usul Makanan Kegemaran Kita Yang Anda Perlu Tahu"

      47 Guerrero L, "Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study" 52 (52): 345-354, 2009

      48 Ivanova L, "Characteristics of traditional food—the viewpoint of tourism business" 3 : 123-130, 2014

      49 Hamzah H, "Challenges in sustaining the Malay traditional kuih among youth" 5 (5): 472-478, 2015

      50 Khadzir MK, "Cara Buat Dodol Tradisional"

      51 Shahab A, "Betawi: Queen of the East" Republika 2002

      52 Sharifah Azizah TN, "Amounts and types of sugar in selected commercial and traditional kuih in Malaysia" 22 (22): 2642-2649, 2015

      53 Hussein I, "Adat Pepatih Melayu-Champa" Kementerian Kebudayaandan Pelancongan Malaysia 1994

      54 Ismail NA, "A cultural responsive landscape study on Perak Malay garden : an expressional value" 9 (9): 485-490, 2015

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2021 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-12-01 평가 등재 탈락 (해외등재 학술지 평가)
      2015-11-01 평가 SCOPUS 등재 (기타) KCI등재
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 1.87 1.87 0
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0 0 0 0.58
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