Dodol Ulame, a Mandailing’s Ethnic Food: History and Culture, Packaging, and It’s Challenge on Globalization

Gusti Setiavani, Sugiyono Sugiyono, Adil Basuki Ahza, Nugraha Edhi Suyatma


Mandailing Ethnic was famous with its social system and strong customs which is reflected in all aspects of life including in making dodol ulame. How dodol ulame able to survive in globalization era without losing its cultural identity is very interesting to learn even more there are still limited information about traditional and ethnicity. This study used qualitative phenomenological methods using primary and secondary data. Dodol ulame was first introduced by Mandailing ethnic and it was a symbol of the existence of Mandailing ethnics that was still maintained today which thrives on mutual help and kindship. The uniqueness of dodol ulame lies in the traditional manufacturing process using local ingredients i.e. glutinous rice flour, coconut milk, and palm sugar.  All ingredients were cooked for the long time so that it produces a distinctive taste and texture. In addition, the unique and traditional packaging system by using Pandanus leaf and hung it in a para-para was believed to be able to extend shelf life. On the globalization era, modifications and technologies need to be considered in order to overcome weaknesses in the long cooking process, low nutritional value, product standardization and environmental preservation of dodol ulame.  Overall this study tries to highlight information about traditional and ethnic dodolulame to preserve its existence which is full of traditions and mandailing ethnic culture in the era of globalization.


traditional, ethnic, Indonesia food; packaging; Mandailing.

Full Text:



Harmayani E, Anal AK, Wichienchot S, Bhat R,Gardjito M,Santoso U, Siripongvutikorn S, Puripaatanavong J, Payyappallimana U. “Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal“. J Ethn Foods. Vol 6(1). pp: 1-18. 2018.

Aykan B. “The politics of intangible heritage and food fights in Western Asia”. Int J Herit Stud.Vol.22(10). pp:799–810. 2016.

Anderson J. Mission to the Eascost of Sumatra in 1832. London, New York: Oxford University Press. 1971.

Rianti A, Novenia AE, Christopher A, Lestari D, Parassih EK. “Ketupat as the traditional food of Indonesian culture”. J Ethn. Foods.Vol. 5(1). pp:4–9. 2018.

Mardatillah SJ, Raharja B, Hermanto T, Herawaty. “Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era”. J Ethn Foods. Vol 6(1). pp: 2-10. 2019.

Matondang IA, Udan Potir. “Simbolik ekologis Gordang Sambilan dan lingkungan alam”. Jurnal Kajian Sastra dan Budaya. Vol. 1 (2). pp: 34-48. 2018. Available in:

Pusat Informasi dan Dokumentasi Mandailing (PIDM). Revitalisasi sejarah dan kebudayaan Mandailing (kelompok humaniora-pokmas mandiri). 2019. Available in: Cited on 12 Agustus 2019.

Siregar E. “Sejarah dan motif budaya Mandiling Natal”. Jurnal Education and Development; Vol. 6(3). 2018. Available in:

Siregar RA. “Penanaman dan kesantunan masyarakat Angkola-Mandailing: Tinjauan antropolinguistik”. Telangkai Bahasa dan Sastra; Vol. 8(2). pp:143-152. 2014. Available in:

Luthan PLA. The values of culture and architecture typology of Mandailing traditional house. IOP Conf. Ser. Mater. Sci. Eng. 2016; 128(1). https://doi:10.1088/1757-899X/128/1/012016.

Barth F. Ethnic groups and boundaries: The social organization of culture difference. Boston: Little Brown. 1969.

Harviana. “Kuliner Mandailing”. Buletin SUWA. 2010.

Kittler PG, Sucher KP, Nelms M. Food and culture. 6th ed. Boston: Cengage Learning; 2012.

Di Giovine MA. The everyday as extraordinary: revitalization, religion, and the elevation of Cucina Casareccia to heritage cuisine in Pietrelcina, Italy. In: Edible identities: food as cultural heritage: Ashgate; 2014. Available in:

Nasaruddin F, Chin NL, Yusof YA. “ Effect of processing on instrumental textural properties of traditional dodol using back extrusion”. Int. J. Food Prop. Vol. 5(3). pp: 495–506. 2012.

Lukito MS, Giyarto, Jayus. “Sifatfisik, kimia dan organoleptik dodol hasil variasi rasio tomat dan tepung rumput laut”. Jurnal Agroteknologi. Vol. 11(1). 2017; Available in:

M. Astawan, S. Koswara, F. Herdiani. “The utilization of seaweed (Eucheuma cottonii) to increase iodine and dietary fiber contents of jam and dodo”l. J. Teknol. dan Ind. Pangan, Vol. 15(1):61–69. 2004. Available in:

Hasairin. “Variasi, keunikan dan ragam makanan adat etnis Batak Toba suatu kajian prospek etnobotani”. Jurnal Pengabdian Kepada Masyarakat; 20(75). 2014.

Peamprasart T, Chiewchan N. “Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization”. J. Food Eng., Vol. 77(3).pp:653–658. 2006.

Rahayu M, Sunarti S, Keim AP. “The etnobotanical study of screwpine (Pandanus odoratissimus L): Usage and importance in supporting the domestic economy of the local people in Ujung Kulon, Banten”. Biodiversity, Vol. 9(4). pp:310–314. 2008. Available in:

Ulfadha S, Mirhansyah A, Rusli R. “ Aktivitas antioksidan ekstrak dan fraksi dari daun Pandan Duri (Pandanus tectorius)”. Procedding of 5th Mulawarman Pharmaceuticals conference. pp:23–24. 2017.

Rahayu S, Handayani S, Noverita, Jalip IS. “Antifungal and preliminary phytochemical screenign of leaf extract of Pandanus”. Proceeding International Conference The 4th Green Technology Faculty of Science and Technology Islamic of University State Maulana Malik Ibrahim Malang. 2018.

Utari U, Degeng INS, Akbar S. “Pembelajaran tematik berbasis kearifanlokaldi sekolah dasar dalam menghadapi masyarakat ekonomi asean (MEA)”. Jurnal Teori dan Praktek Pembelajaran IPS. Vol. 1 (1).pp: 39-44. 2016. Available in: [diakses 29 April 2018].

Jordana J. 2000. “Traditional foods: challenges facing the European food industry”. Food Research International. Vol.33(3-4. pp):147–152. 2000. https://10.1016/S0963-9969(00)00028-4

Chen X, Du X, Chen P, Guo L, Xu Y, Zhou X. “Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment”. Carbohydr. Polym. Vol. 157. pp:637–642. 2017.

Xie F, Halley PJ, Avérous L. “Rheology to understand and optimize processibility, structures and properties of starch polymeric materials”. Prog. Polym. Sci. Vol. 37(4). pp :595–623. 2012.

Chuah TG, Nisah HH, Choong SYT, Chin NL, Sheikh AHN. “ Effects of temperature on viscosity of dodol (concoction)”. J. Food Eng. Vol. 80(2). Pp::423–430.2017.

Hamzah A, Mustafa MM, Hussain A. “Algorithms development in detection of the gelatinization process during enzymatic ‘Dodol’ processing”. ITB J. ICT. Vol. 1(2): 99-116. 2007;Available in:

Setiavani G, Sugiyono, Ahaza AB, Suyatma NE. “ Teknologi pengolahan dan peningkatan nilai gizi dodo”l. Jurnal Pangan. Vol. 27(3). pp:225-234. 2018.

Syamsir E, Sitanggang PDL.” Pengembangan dodol sebagai produk pangan darurat”. Jurnal Ilmu dan Teknologi Pangan. Vol. 9. pp: 65-76. 2011. Available in:

Yunianto B, Nazarudin S, Ramanda SAK. “Pengembangan disain tungku bahan bakar kayu rendah polusi dengan menggunakan dinding beton semen”. Journal of Rotation. Available in:



  • There are currently no refbacks.

Copyright (c) 2021 Gusti Setiavani

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.