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1. Pempek or empek empek  is one of signature dishes from South Sumatera, precisely from Palembang Regency. (General statements)
2. It is made from fish meat, tapioca powder and spices.
3. There are some variants of Pempek, the popular one is Kapal Selam.
4. History said, the early idea of this dish came up during 16th Century, when an old Chinese immigrant settled in at near to Musi River

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- Muhammad Gilang Wasundara
- Muhammad Karyadi Rafiansyah
- Muhammad Syafiq Syadidul Azmi
- Nadya Shafira Musniari Simanjuntak
- Nahdah Putri Syabila

Soto Kupang is a typical food from Kupang, East Nusa Tenggara, Indonesia. Here are some facts about Soto Kupang Soto Kupang is often served with fried shallots, scallions and a slice of lime to give it a fresher and sour taste. Soto Kupang can be found in various places in East Nusa Tenggara, be it in food stalls or local restaurants. Soto Kupang is one of the popular culinary delights in East Nusa Tenggara and is often used as a special dish for certain occasions, such as weddings or family events.

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1. Almira Zhafira
2.Angel Abigael
3.Annisa Izzati
4. Abdul Karim
5. Atthira Fadilah
6. Andrea Nesta

Fun fact :
1. The history of warm begins at the beginning of the founding of the Islamic Mataram kingdom in Alas Mentaok, around the Kotagede area, in the 1500s.
The development of the spread of gudeg originated from the development of educational centers in Yogyakarta.

2.Gudeg contains a lot of fiber in jackfruit, bamboo shoots, or manggar. Efficacious to bind toxins and increase the volume of feces. It is also thanks to the gudeg that Yogyakarta people say that Murdijati rarely gets colon cancer. Gudeg also strengthens bones because it is rich in calcium and phosphorus to increase energy

3.The food, which at first tastes normal, becomes fantastic when memories emerge that associate him with past romance.  Especially the emergence of legendary food stalls which are heavily influenced by the nostalgic gustatory of those who have lived or just had a vacation in Yogyakarta.

4. In addition, migrants also have an important contribution.  Yogyakarta as a student city is the destination for immigrants to study and of course they taste warm, then bring stories about this taste to their respective cities.Many migrants also bring warm as souvenirs, so even though it seems massive, warm is growing because of the nomads.

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-Nayla Mahabah
-Noval Apriyanto
-Rahmadina
-Raka Athaya
-Risma

SOTO BETAWI

1. Soto Betawi is a typical soto from DKI Jakarta.

2. Soto Betawi uses innards. Apart from the innards, often other organs are also included, such as the eyes, terpedo, and also the liver. Beef is also a mixed ingredient in soto Betawi.

3. Soto Betawi broth is a mixture of coconut milk and milk.  It is these two mixtures that make soto Betawi taste so distinctive.

4. The term soto Betawi was present in Indonesian culinary cuisine around 1977-1978, but that does not mean that there was no soto before that year.  The one who popularized and was the first to use the word soto Betawi was a soto seller named Lie Boen Po at THR Lokasari / Prinsen Park, of course with his own distinctive taste.

During those years, many soto sellers usually called Soto Kaki Pak "X" or some other designation.  The term soto Betawi began to spread into a general term when the soto seller closed around 1991.

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-jaoza Nadira
-Jehezkiel Sebastian AH
-Lia Resti Mulya
-M Noval Arsyad
-M Ardi saputro

Gado - Gado (jakarta)
1) Gado-gado is a typical Jakarta food containing boiled vegetables, sliced ​​eggs and tofu, and sprinkled with fried onions and crackers. Vegetables are added with peanut sauce or sauce from mashed peanuts which are then stirred evenly.

2) Gado-gado is very well known in Indonesia because it tastes delicious and fresh, and has good nutrition because of the vitamins and fiber in vegetables. Gado-gado can be found in food stalls, restaurants, or sold by itinerant traders in various regions in Indonesia. In addition, Gado-gado is also often served on certain occasions such as weddings, birthdays or family events.

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1. Tempe mendoan is a type of fried food that comes from the residency of Banyumas, Central Java, Indonesia.
2.  It is made from thin tempe which is from fermented soybeans and fried with flour.
3. Usually combine with sambal and you can added some chives according to your taste.
4. Tempe mendoan appeared when food made from soybeans called ’tempe’ began to grow and was widely consumed around Southeast Asia, China and Indochina.

Members of group 6:
1. Salwa Salsabila (31)
2. Sherly Aurellia (32)
3. Shiddiq Kurniawan (33)
4. Syifa Ariqah (34)
5. Yunita Fanianti (35)
6. Yuzan Yazid (36)

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Members:
Belva Zhafira Mayfandi (07)
Citra Aisyah (08)
Defri Nur Akbar (09)
Faizan Rafi Handoko (11)
Farida Lydia Sari (13)
Hendry Listiawan (15)

1. Rendang is a culinary original from Minangkabau, West Sumatra. The Minang people call this dish "randang".

2. It is made by processed meat or eggs that are cooked at low temperatures for a long time using various spices and coconut milk.
3. Historically, rendang padang has been known since the 15th century as a special dish for the nobility.
4. Rendang, which is recognized by UNESCO as Indonesian culinary since 2013,
5. The original name of rendang is randang, which is taken from the word 'ranging,' which means 'slow.'  Slow is taken from the long cooking duration.
6. Rendang has three philosophical meanings, namely patience, wisdom, and persistence.  So to cook rendang, we need patience and persistence when stirring, and wisdom in controlling the temperature of the fire.
7. Rendang became famous because of the tradition of migrating