| Abstrak/Abstract |
This article aims to provide knowledge related to the history, uniqueness, composition, processing, health benefits, development, and innovation of wedang uwuh. The research uses a qualitative approach. The data were collected through in-depth interviews with the courtiers (abdi dalem), the owners of wedang uwuh SMEs, consumers, and the government. The research location, Yogyakarta Province, is the origin of wedang uwuh. The supporting data were gathered through literature studies. Wedang uwuh is an ethnic traditional drink from Yogyakarta, Java, Indonesia. It is made from cloves, nutmeg leaves, sappan, cinnamon, ginger, cardamom, and rock sugar. This drink is unique in terms of name, history, culture, properties, color, and taste. It is beneficial for improving health, fitness, and body immunity. Wedang uwuh is part of the cultural journey in Yogyakarta. This drink is now not only consumed by the royal family but also produced and consumed by the wider community and becomes a superior product with a high economic value. As an innovation, wedang uwuh is now available in concoction, instant, syrup, klisikan, and dip bag forms. Wedang uwuh can adapt to the times through product innovation but still maintain its main characteristics as an ethnic and healthy traditional drink. |
