Suryadi (2017), states that traditional beverages are an essential part of a community’s cultural identity because they reflect geographical conditions, natural resources, and social values that develop within society. One traditional Indonesian beverage that continues to survive to this day is es doger. Es doger is known as an ice-based drink with a sweet and creamy flavor, as well as its distinctive pink color, commonly found in West Java and surrounding regions.
Es doger does not merely function as a thirst-quenching beverage but also carries significant social and cultural meanings. In both urban and rural communities, es doger is frequently encountered in various social activities, ranging from traditional markets and neighborhood gatherings to festive celebrations. Its wide availability and affordable price make es doger an inclusive beverage enjoyed by people from diverse social backgrounds.
(Purwanto, 2019) emphasizes that academic studies on traditional beverages such as es doger are crucial for documenting local knowledge and ensuring the sustainability of Indonesia’s culinary heritage. In the context of modernization and globalization, es doger faces both challenges and opportunities to adapt while preserving its traditional identity.
Origins and History of Es Doger
(Rachman, 2015) explains that es doger originated in West Java and developed alongside Sundanese culinary traditions that rely heavily on coconut milk–based preparations. The term “doger” is believed to derive from local expressions referring to the mixture of simple ingredients combined into a refreshing beverage. The history of es doger is largely transmitted orally and passed down through generations.
In its early development, es doger was sold by itinerant vendors using pushcarts or shoulder poles. It quickly became a popular refreshment in Indonesia’s tropical climate, offering a cooling sensation combined with sweetness and richness. Its presence in public spaces such as markets and town squares strengthened its role as a people’s beverage closely associated with daily life.
(Santosa, 2018) notes that the popularity of es doger increased significantly during periods of urbanization, when urban communities sought affordable and practical refreshments. Despite undergoing changes in presentation and ingredient variations, es doger has maintained its core identity as a traditional beverage with strong historical and cultural roots.
(Rachman, 2015) explains that es doger originated in West Java and developed alongside Sundanese culinary traditions that rely heavily on coconut milk–based preparations. The term “doger” is believed to derive from local expressions referring to the mixture of simple ingredients combined into a refreshing beverage. The history of es doger is largely transmitted orally and passed down through generations.
In its early development, es doger was sold by itinerant vendors using pushcarts or shoulder poles. It quickly became a popular refreshment in Indonesia’s tropical climate, offering a cooling sensation combined with sweetness and richness. Its presence in public spaces such as markets and town squares strengthened its role as a people’s beverage closely associated with daily life.
(Santosa, 2018) notes that the popularity of es doger increased significantly during periods of urbanization, when urban communities sought affordable and practical refreshments. Despite undergoing changes in presentation and ingredient variations, es doger has maintained its core identity as a traditional beverage with strong historical and cultural roots.
Main Ingredients of Es Doger
(Widyastuti, 2018) argues that es doger is composed of locally sourced ingredients that reflect Indonesia’s abundant natural resources. The primary components include coconut milk, sugar, shaved ice, fermented cassava (tape singkong), black glutinous rice, young coconut flesh, and slices of white bread. This combination produces a complex blend of sweetness, creaminess, and varied textures.
Coconut milk serves as the main liquid base, providing a rich and savory taste. Granulated sugar or sugar syrup acts as the sweetener, while pink coloring—either natural or artificial—creates the beverage’s distinctive appearance. Fermented cassava and black glutinous rice contribute depth of flavor and nutritional value through their carbohydrate and fermentation content.
According to (Putri et al., 2020), the use of traditional ingredients in es doger reflects indigenous knowledge in processing carbohydrate- and coconut-based foods. Each ingredient fulfills both sensory and symbolic functions, making es doger valuable not only for its taste but also for its compositional richness.
(Widyastuti, 2018) argues that es doger is composed of locally sourced ingredients that reflect Indonesia’s abundant natural resources. The primary components include coconut milk, sugar, shaved ice, fermented cassava (tape singkong), black glutinous rice, young coconut flesh, and slices of white bread. This combination produces a complex blend of sweetness, creaminess, and varied textures.
Coconut milk serves as the main liquid base, providing a rich and savory taste. Granulated sugar or sugar syrup acts as the sweetener, while pink coloring—either natural or artificial—creates the beverage’s distinctive appearance. Fermented cassava and black glutinous rice contribute depth of flavor and nutritional value through their carbohydrate and fermentation content.
According to (Putri et al., 2020), the use of traditional ingredients in es doger reflects indigenous knowledge in processing carbohydrate- and coconut-based foods. Each ingredient fulfills both sensory and symbolic functions, making es doger valuable not only for its taste but also for its compositional richness.
Es Doger Preparation Process
(Rahmawati & Nugraha, 2019) describe that the preparation of es doger begins with cooking coconut milk mixed with sugar and food coloring to form the base liquid. Once cooked, the mixture is cooled before use to maintain freshness and flavor stability. This step is essential to prevent spoilage and preserve the creamy texture of the coconut milk.
The next stage involves preparing the fillings, such as fermented cassava, black glutinous rice, grated young coconut, and sliced bread. These ingredients are arranged in a serving bowl or cup, followed by a generous portion of shaved ice. The sweet coconut milk mixture is then poured evenly over the ice and toppings.
According to (Hidayat, 2021), serving es doger requires speed and precision to prevent the ice from melting too quickly and altering the beverage’s texture. This process highlights the practical skills of traditional vendors in producing refreshing drinks under limited technological conditions.
(Rahmawati & Nugraha, 2019) describe that the preparation of es doger begins with cooking coconut milk mixed with sugar and food coloring to form the base liquid. Once cooked, the mixture is cooled before use to maintain freshness and flavor stability. This step is essential to prevent spoilage and preserve the creamy texture of the coconut milk.
The next stage involves preparing the fillings, such as fermented cassava, black glutinous rice, grated young coconut, and sliced bread. These ingredients are arranged in a serving bowl or cup, followed by a generous portion of shaved ice. The sweet coconut milk mixture is then poured evenly over the ice and toppings.
According to (Hidayat, 2021), serving es doger requires speed and precision to prevent the ice from melting too quickly and altering the beverage’s texture. This process highlights the practical skills of traditional vendors in producing refreshing drinks under limited technological conditions.
Nutritional Value and Health Aspects
(Putri et al., 2020) state that es doger contains relatively high energy due to its carbohydrate-rich components such as sugar, fermented cassava, and black glutinous rice. These ingredients make es doger a source of quick energy, particularly suitable for consumption in hot weather or after light physical activity.
Coconut milk in es doger contributes plant-based fats that serve as additional caloric sources. Fermented cassava contains probiotic elements that may aid digestion when consumed in moderation. However, the high sugar content should be carefully considered, especially for individuals with specific health conditions.
According to (Sari, 2022), es doger should be consumed in moderation as part of a balanced diet. While it holds strong cultural value, health considerations remain essential in discussions regarding the preservation and promotion of traditional beverages.
(Putri et al., 2020) state that es doger contains relatively high energy due to its carbohydrate-rich components such as sugar, fermented cassava, and black glutinous rice. These ingredients make es doger a source of quick energy, particularly suitable for consumption in hot weather or after light physical activity.
Coconut milk in es doger contributes plant-based fats that serve as additional caloric sources. Fermented cassava contains probiotic elements that may aid digestion when consumed in moderation. However, the high sugar content should be carefully considered, especially for individuals with specific health conditions.
According to (Sari, 2022), es doger should be consumed in moderation as part of a balanced diet. While it holds strong cultural value, health considerations remain essential in discussions regarding the preservation and promotion of traditional beverages.
Es Doger in Social and Cultural Context
(Suharto, 2017) emphasizes that es doger functions socially as a medium for interaction among individuals. The beverage is commonly served during family gatherings, community celebrations, and traditional festivities, making it part of the collective memory of society.
Es doger also reflects values of togetherness and openness within Sundanese and West Javanese culture. Its simple presentation and communal enjoyment strengthen social solidarity and reinforce cultural bonds among community members.
Furthermore, (Kurniawan, 2021) notes that es doger is often promoted as a regional culinary symbol in tourism campaigns. Its presence in cultural festivals underscores its role as a local identity marker worthy of preservation.
(Suharto, 2017) emphasizes that es doger functions socially as a medium for interaction among individuals. The beverage is commonly served during family gatherings, community celebrations, and traditional festivities, making it part of the collective memory of society.
Es doger also reflects values of togetherness and openness within Sundanese and West Javanese culture. Its simple presentation and communal enjoyment strengthen social solidarity and reinforce cultural bonds among community members.
Furthermore, (Kurniawan, 2021) notes that es doger is often promoted as a regional culinary symbol in tourism campaigns. Its presence in cultural festivals underscores its role as a local identity marker worthy of preservation.
Adaptation of Es Doger in the Modern Era
(Hidayat, 2022) explains that es doger has undergone various innovations in the modern era, particularly in presentation and flavor variation. Some vendors incorporate contemporary toppings such as cheese, chocolate, or tapioca pearls to appeal to younger consumers.
Packaging methods have also evolved, shifting from traditional bowls to sealed plastic cups that emphasize hygiene and convenience. These adaptations allow es doger to compete with modern beverages while maintaining its core characteristics.
However, (Suryana, 2020) cautions that innovation must be implemented carefully to avoid eroding the traditional values and authentic flavors that define es doger as a cultural heritage beverage.
Challenges and Efforts in Preserving Es Doger
(Suryana, 2020) identifies declining interest among younger generations as a major challenge in preserving es doger. The dominance of globalized and instant beverages often overshadows traditional drinks in contemporary urban lifestyles.
Preservation efforts may include cultural education, culinary promotion, and the integration of es doger into tourism programs based on local wisdom. Government institutions and cultural communities play a vital role in sustaining traditional beverages.
According to (Kurniawan, 2021), preserving es doger involves not only maintaining its recipe but also safeguarding the social and cultural values embedded within it so that they remain relevant for future generations.
(Hidayat, 2022) explains that es doger has undergone various innovations in the modern era, particularly in presentation and flavor variation. Some vendors incorporate contemporary toppings such as cheese, chocolate, or tapioca pearls to appeal to younger consumers.
Packaging methods have also evolved, shifting from traditional bowls to sealed plastic cups that emphasize hygiene and convenience. These adaptations allow es doger to compete with modern beverages while maintaining its core characteristics.
However, (Suryana, 2020) cautions that innovation must be implemented carefully to avoid eroding the traditional values and authentic flavors that define es doger as a cultural heritage beverage.
Challenges and Efforts in Preserving Es Doger
(Suryana, 2020) identifies declining interest among younger generations as a major challenge in preserving es doger. The dominance of globalized and instant beverages often overshadows traditional drinks in contemporary urban lifestyles.
Preservation efforts may include cultural education, culinary promotion, and the integration of es doger into tourism programs based on local wisdom. Government institutions and cultural communities play a vital role in sustaining traditional beverages.
According to (Kurniawan, 2021), preserving es doger involves not only maintaining its recipe but also safeguarding the social and cultural values embedded within it so that they remain relevant for future generations.
Conclusion
(Suryadi, 2017) concludes that es doger is a traditional beverage that represents Indonesia’s cultural richness and local wisdom. Through its ingredients, preparation methods, and social significance, es doger stands as an important element of the nation’s culinary identity.
In the midst of modernization, es doger must adapt without losing its cultural essence. Achieving a balance between innovation and preservation is essential for ensuring its continued existence.
By developing a comprehensive understanding of es doger, society is expected to continue valuing and preserving this traditional beverage as a heritage of historical, social, and gastronomic significance.
(Suryadi, 2017) concludes that es doger is a traditional beverage that represents Indonesia’s cultural richness and local wisdom. Through its ingredients, preparation methods, and social significance, es doger stands as an important element of the nation’s culinary identity.
In the midst of modernization, es doger must adapt without losing its cultural essence. Achieving a balance between innovation and preservation is essential for ensuring its continued existence.
By developing a comprehensive understanding of es doger, society is expected to continue valuing and preserving this traditional beverage as a heritage of historical, social, and gastronomic significance.
References
Hidayat, R. (2021). Traditional culinary practices in Indonesia. Bandung: Pustaka Nusantara.
Hidayat, R. (2022). Innovation in traditional beverages in the modern era. Bandung: Humaniora.
Kurniawan, D. (2021). Traditional cuisine and regional cultural identity. Journal of Nusantara Culture, 5(2), 112–125.
Putri, A. R., Santoso, B., & Lestari, M. (2020). Nutritional analysis of Indonesian traditional beverages. Journal of Nutrition and Food, 15(1), 45–53.
Rachman, A. (2015). History of West Javanese folk cuisine. Bandung: Balai Pustaka.
Rahmawati, S., & Nugraha, F. (2019). Local knowledge in traditional beverage processing. Indonesian Journal of Anthropology, 40(3), 201–214.
Santosa, B. (2018). Traditional beverages in local cultural dynamics. Journal of Cultural Sociology, 10(1), 55–69.
Sari, M. (2022). Sugar consumption and public health. Journal of Public Health, 17(2), 89–101.
Suharto, E. (2017). Traditional food as a medium of social interaction. Journal of Sociology, 9(1), 67–80.
Suryadi, A. (2017). Indonesian culinary culture. Jakarta: Balai Pustaka.
Suryana, Y. (2020). Preserving traditional cuisine in the era of globalization. Journal of Cultural Tourism, 4(2), 89–101.
Hidayat, R. (2021). Traditional culinary practices in Indonesia. Bandung: Pustaka Nusantara.
Hidayat, R. (2022). Innovation in traditional beverages in the modern era. Bandung: Humaniora.
Kurniawan, D. (2021). Traditional cuisine and regional cultural identity. Journal of Nusantara Culture, 5(2), 112–125.
Putri, A. R., Santoso, B., & Lestari, M. (2020). Nutritional analysis of Indonesian traditional beverages. Journal of Nutrition and Food, 15(1), 45–53.
Rachman, A. (2015). History of West Javanese folk cuisine. Bandung: Balai Pustaka.
Rahmawati, S., & Nugraha, F. (2019). Local knowledge in traditional beverage processing. Indonesian Journal of Anthropology, 40(3), 201–214.
Santosa, B. (2018). Traditional beverages in local cultural dynamics. Journal of Cultural Sociology, 10(1), 55–69.
Sari, M. (2022). Sugar consumption and public health. Journal of Public Health, 17(2), 89–101.
Suharto, E. (2017). Traditional food as a medium of social interaction. Journal of Sociology, 9(1), 67–80.
Suryadi, A. (2017). Indonesian culinary culture. Jakarta: Balai Pustaka.
Suryana, Y. (2020). Preserving traditional cuisine in the era of globalization. Journal of Cultural Tourism, 4(2), 89–101.