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Javanese’s food consumption also affected by the ar a’s characteristic. In some barren areas, such as Gunung Kidul, Trenggalek, and Wonogiri, Javanese peo ple tend to consume cassava as their staple food. T hey turn the cassava into gaplek by drying the cassava under the sun, so the cassava can be stored and can be used in famine time. Javanese culture also influenced the way of gaplek c onsumption. Gaplek can be processed into tiwul and g atot. Tiwul made from chopped white gaplek that steamed, while ga tot made from black brown moulded gaplek that sliced then steamed. The unique tiwul and gatot texture affected by the gelatinization process of gaplek’s starch. Tiwul usually served as sweet snack by adding brown sugar and grate d coconut flesh, or served as rice substitute by ad ding side dishes.

Gaplek, Tiwul and Gatot as Staple Food in Javanese Barren Area