meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-2-125-134meat-351Research ArticleСтатьиDiversity of sate (satay) as Indonesian ancient foodhttps://orcid.org/0000-0003-1687-264XRahmahL.

Latifahtur Rahmah, Master Degree, Lecturer, Culinary Art

Jalan Bukit Telaga Golf TC-4/2–3 Citraland, Surabaya, East Java, 60115

Tel.: +628–969–967–17–46

latifahturrahmah@ottimmo.ac.idhttps://orcid.org/0000-0002-8236-8591SariN. I. P. I.

Novi I. P. Sari, Master Degree, Lecturer, Culinary Art

Jalan Bukit Telaga Golf TC-4/2–3 Citraland, Surabaya, East Java, 60115

Tel.: +628–214–464–78–32

ansori.anm@gmail.comhttps://orcid.org/0000-0002-1279-3904AnsoriA. N. M.

Arif N. M. Ansori, Ph. D. Degree, Researcher

Jl. Airlangga 4–6, Surabaya, East Java, 60115

Tel.: +628–214–464–78–32

ansori.anm@gmail.comAkademi Kuliner dan Patiseri OTTIMMO InternasionalIndonesiaPostgraduate School, Universitas Airlangga; Uttaranchal Institute of Pharmaceutical Sciences, Uttaranchal University; Division of Research and Development, Jalan TengahIndonesia20241707202492125134Copyright © Rahmah L., Sari N.I., Ansori A., 20242024Rahmah L., Sari N.I., Ansori A.Rahmah L., Sari N.I., Ansori A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/351

Sate (satay) dishes have a wealth of ingredients and spices spread throughout Indonesia, which produces a diversity of types and flavors of satay. In sate dishes, the way pieces of meat are served on skewers was affected by Arabic culture, which influence is most visible in the development of Indonesian food culture. On average, sate is made using grilling, which is an ancient type of cooking technique survived into modern times. For centuries, wood and charcoal have been some of the oldest human-made fuels as important ingredients for cooking and heating in ancient times and even today. Apart from being an everyday food, sate is Indonesia’s gastronomic culinary cultural heritage with a wide diversity that needs to be preserved because it functions as a national identity and has excellent potential for developing culinary tourism.

ancient fooddiversityfood systemsatefood securityWe thank LPPM Akademi OTTIMMO for providing support in carrying out this research and the OTTIMMO Academy Lab for providing the opportunity, permission, place and support for the implementation of this research. We also thank Jalan Tengah, Indonesia (http://jalantengah.site/), for editing the manuscript.ReferencesYudhistira, B., Fatmawati, A. (2020). Diversity of Indonesian soto. Journal of Ethnic Foods, 7, Article 27. https://doi.org/10.1186/s42779-020-00067-zYudhistira, B., Fatmawati, A. (2020). Diversity of Indonesian soto. Journal of Ethnic Foods, 7, Article 27. https://doi.org/10.1186/s42779-020-00067-zHandoyo, C. C., Clarissa, Claudia, G., Milka, Firdayanti, S. A. (2018). Klappertaart: An Indonesian — Dutch influenced traditional food. Journal of Ethnic Foods, 5(2), 147–152. https://doi.org/10.1016/j.jef.2017.12.002Handoyo, C. C., Clarissa, Claudia, G., Milka, Firdayanti, S. A. (2018). 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The authors declare that there are no conflicts of interest present.