Akulturasi Kuliner Tionghoa di Nusantara: Analisis Komparatif Baozi dan Bakpao dalam Aspek Bentuk, Rasa, dan Teknik Pengolahan

Baozi, a traditional Chinese steamed bun, has undergone acculturation in Indonesia becoming bakpao through adaptation to local halal preferences and tastes. This study aims to compare baozi and bakpao across shape, taste, and processing techniques. Using a quantitative descriptive-comparative method, the population comprised over 500 culinary sources while purposive sampling selected 50 recipes (25 baozi, 25 bakpao). Instruments included structured observation sheets measuring dimensions, hedonic scales, and fermentation times, analyzed via frequency statistics and comparative matrices in Excel. Results reveal baozi features pleated shapes and savory meat fillings from controlled fermentation, contrasting bakpao's plain forms, sweet halal fillings (e.g., mung bean, chocolate), and instant yeast processing for household efficiency. Conclusions affirm bakpao as authentic Tionghoa-Nusantara culinary acculturation enriching Indonesian food heritage, though limited by lack of sensory testing.