Keywords
Cultural Acculturation
Halal Tourism
Tourism Gastronomy
Rujak Juhi
How to Cite
Abstract
Purpose of the study: This study explores Rujak Juhi as a unique culinary expression of Betawi–Chinese cultural fusion and examines its potential as a halal gastronomic asset to support Jakarta’s culinary tourism.
Design/methodology: Employing a qualitative descriptive approach, the research collected data through in-depth interviews with traditional food vendors, culinary artisans, cultural figures, and tourism practitioners, complemented by field observations to capture cultural meanings, preparation methods, and public perceptions.
Findings: The findings reveal that Rujak Juhi functions not only as a traditional dish but also as a symbol of acculturation and historical continuity between Betawi and Chinese communities. Its ingredients, preparation, and presentation embody both culinary traditions while largely adhering to halal dietary principles. However, the study identifies a lack of strategic efforts to include Rujak Juhi in halal tourism promotion and branding, which limits its potential as an economic and cultural resource.
Research limitations/Implications: This limitation underscores the need for coordinated initiatives involving local government, culinary communities, and tourism stakeholders to enhance its visibility and market positioning. Although the study is based on qualitative insights from selected stakeholders in Jakarta, future research could broaden its scope through consumer-based or comparative analyses to strengthen understanding of halal culinary tourism.
Novelty/Originality of the study: The originality of this research lies in positioning Rujak Juhi as a culturally rich yet underrecognized halal-friendly dish and proposing its integration into sustainable halal tourism development through certification, awareness campaigns, and cross-sector collaboration
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