scholarly journals PERGULATAN IDENTITAS KULTURAL ANTARA FASTFOOD DAN KUDAPAN

2017 ◽  
Vol 18 (1) ◽  
pp. 47
Author(s):  
Ferdi Arifin
Keyword(s):  
Mass Media ◽  
Cultural Identity ◽  
Traditional Food ◽  
Foreign Product ◽  
Local Product ◽  
Traditional Market ◽  
Favourite Food

This article aims to identify a society’s identity though its culinary aspect. Nowdays,fastfood has been favourite food dominating traditional one. Youth generationpriorities fastfood than traditional food because they regard it more prestigious.Thisphenomenon can not be separated from the uses of Mass media as an important wayto convey foreign product of fastfood as better culinary than local product (kudapan)selling in traditional market. This research uses qualitative methode such as libraryresearch and observation to analyze the phenomena which is happening. The findingof this research implied that cultural identity can be seen in culinary. Cultural identityin culinary is showed by its substance and making process. Thus, the implication ofthis research is to convey the society to love their traditional culinary as a reflex ofcultural identity.

scholarly journals The Value and Symbol of Traditional Snack in Chinatown Gang Baru Semarang

2020 ◽  
Vol 202 ◽  
pp. 07022
Author(s):  
Oktiva Herry Chandra ◽  
Catur Kepirianto
Keyword(s):  
Symbolic Meaning ◽  
Traditional Food ◽  
System Function ◽  
Additional Information ◽  
Traditional Market ◽  
Basic Need ◽  
The Way

Traditional food displayed and sold in the traditional market Gang Baru Semarang does not mean as the way to meet the basic need for people living nearby the location. These foods may also function to fulfill spiritual manifestation of people that buy and use the food for celebrating festival, feast and ritual tradition. This article aims to explain the naming system, function and the symbol behind the various kinds of food in this market. The data were collected by observing the activity conducted the buyer and the seller . The writer also interviewd some of them to get additional information related to values and norms that make people serve tese foods. The results show that the naming system applied is based on the ingredient, shape and also the way they peoduce the food. Besides, these foods and cakes are also servede as media for performing a ritual traditionon for Chinese ethnic. Behind the name, there are some symbolic meaning which is believed as the manifestation of their belief to the values inhertited from their anchestors. The symbol is represented through the shape, the color and the number. Each of them pictures how this community see food and snack sold in traditional market located in Gang Baru Semarang..

scholarly journals IbDM PEMANFAATAN TEKNOLOGI DALAM PENGEMBANGAN PRODUK “ATUN” SEBAGAI OLAHAN KHAS NAGARI LUBUK BESAR, KABUPATEN DHARMASRAYA

2019 ◽  
Vol 3 (2) ◽  
pp. 199
Author(s):  
Cesar Welya Refdi ◽  
Novelina Novelina ◽  
Ismed Ismed ◽  
Daimon Syukri ◽  
Felga Zulfia Rasdiana ◽  
...  
Keyword(s):  
Shelf Life ◽  
Business Management ◽  
Vacuum Packaging ◽  
Traditional Food ◽  
Stored Products ◽  
Packaging System ◽  
Entrepreneurial Spirit ◽  
Traditional Market ◽  
Product Technology ◽  
And Storage

Kabupaten Dharmasraya yang terdapat hampir disepanjang jalan lintas Sumatera belum dikenal makanan khasnya. Makanan yang biasa dijadikan oleh-oleh hanya keripik tempe. Di Nagari Lubuk Besar terdapat produk olahan khas yang biasa disajikan pada acara-acara adat dan pernikahan, yaitu Atun. Sebagian ibu-ibu dari masyarakat Nagari Lubuk Besar hanya mampu menjual produk ini sesekali pada ‘hari pasa’ (jadwal pasar tradisional), karena permasalahan umur simpan produk yang singkat yaitu 1-2 hari. Hal ini juga yang menjadi kendala Atun dijadikan sebagai oleh-oleh khas Kabupaten Dharmasraya. Teknologi pengemasan vakum adalah sistem pengemasan hampa udara sehingga memperpanjang umur simpan, sehingga produk akan lebih bertahan 2-3 kali lebih lama daripada produk yang yang disimpan dengan nonvakum.Selain itu, pembuatan produk Atun Instan dapat bertahan lebih lama dan menjadi inovasi agar Atun dapat dikonsumsi oleh konsumen yang lebih jauh. Tujuan dari kegiatan IbDM ini secara umum adalah meningkatkan pengetahuan, keterampilan, kemandirian dan semangat berwirausaha bagi anggota kelompok Wanita “Lubuk Besar Bersinar” yang tergabung dalam Kelompok PKK Nagari Lubuk Besar dengan aplikasi teknologi. Dalam pengembangan produk atun ini dilakukan transfer teknologi dalam bentuk pelatihan teknologi pengemasan hampa dan penyimpanan, pembuatan atun instan, serta penyuluhan pemasaran dan manajemen bisnis Atun dalam mengembangkan produk Atun sebagai oleh-oleh khas Nagari Lubuk Kabupaten Dharmasraya. Kata Kunci: Atun, Atun Instan, Pengemasan Vakum, Makanan Tradisional ABSTRACT Dharmasraya District, located almost along the trans-Sumatra road, is not yet known for its traditional food. Food that is used as gifts is only tempeh chips. At Lubuk Besar Village, a village of Dharmasraya, there are typically snack usually served at traditional events and weddings, namely Atun. Some woman from the community of Nagari Lubuk Besar are only able to occasionally sell this product on 'Pasa Day' (traditional market schedule) because of the short shelf life of the product, which is 1-2 days. It also became Atun's obstacle as a souvenir of the Dharmasraya District. Vacuum packaging technology is a packaging system without oxygen that extends shelf life so that products will last 2-3 times longer than non-vacuum stored products. Additionally, Instant Atun products' production can last longer and become an innovation so that more distant consumers can consume Atun. This IbDM program aims to increase knowledge, skills, independence, and an entrepreneurial spirit for members of the "Lubuk Besar Bersinar" Women group and the Lubuk Besar PKK Group with the application of technology. In developing Atun product, technology transfer is carried out in the form of training on vacuum packaging and storage technology, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souvenirs from Dharmasraya District.ogy, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souv Keywords: Atun, Instan Atun, Vacuum Packaging, Traditional Food

Sex and Secularization

2013 ◽  
Author(s):  
Harvey Cox
Keyword(s):  
Mass Media ◽  
Cultural Identity ◽  
Secular Society ◽  
The Mass Media ◽  
Miss America ◽  
The Town

This chapter shows how the humanization of sex is impeded. First, it is thwarted by the parading of cultural-identity images for the sexually dispossessed, to make money. These images become the tyrant gods of the secular society, undercutting its liberation from religion and transforming it into a kind of neotribal culture. Second, the authentic secularization of sex is checkmated by an anxious clinging to the sexual standards of the town, an era so recent and yet so different from today that simply to transplant its sexual ethos into today's situation is to invite hypocrisy of the worst degree. The chapter then looks at the spurious sexual models conjured up for the anxious society by the sorcerers of the mass media and the advertising guild. Like all pagan deities, these come in pairs—the god and his consort. For this chapter's purposes they are best symbolized by The Playboy and Miss America.

scholarly journals Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study

2020 ◽  
Vol 12 (13) ◽  
pp. 5344
Author(s):  
Gniewko Niedbała ◽  
Anna Jęczmyk ◽  
Ryszard Steppa ◽  
Jarosław Uglis
Keyword(s):  
Rural Areas ◽  
Rapid Development ◽  
Traditional Food ◽  
The European Union ◽  
Regional Food ◽  
Native Breed ◽  
Local Product ◽  
Agriculture Sustainability ◽  
Agriculture And Food

Agriculture, food and tourism is combined into offering tourist products in rural areas. The development of local activities combining traditional food and tourism becomes an investment for the future with both the concept of sustainable gastronomy and agriculture sustainability, and helps in the development of local entrepreneurship in rural areas. The European Union has introduced provisions for the protection of traditional and regional food that can be used to create a variety of tourist products. Currently, tourists are looking for unique local products. More and more people travel because of culinary motifs, and local products, dishes and local processors can become an attraction in these places. This paper presents the idea of ‘The Best Pork of Wielkopolska’ culinary trail, which is based on a local product from Wielkopolska, in Poland—the native breed of pig—the Złotnicka White pig. The rapid development of culinary tourism means that tourists are looking for offers in this area. There are many cooking-related products available in the tourism market, one of which is the culinary trail. Food becomes one of the advantages of places where tourism related to the culture of the region develops. Based on cultural heritage, a variety of tourist products can be created, e.g., culinary trails combining agriculture and food produced in this area with tourism.

scholarly journals Analisis Kelayakan Usaha Produksi Tahu Sumedang (Studi Kasus Di Pabrik Tahu XY Kecamatan Conggeang)

2020 ◽  
Vol 6 (1) ◽  
pp. 105
Author(s):  
Nur Ali Sa'id ◽  
Amar Ma'ruf ◽  
Delfitriani Delfitriani
Keyword(s):  
Sensitivity Analysis ◽  
Raw Materials ◽  
Production Capacity ◽  
Engineering Management ◽  
Payback Period ◽  
Production Costs ◽  
Traditional Food ◽  
Traditional Market ◽  
Net Benefits

Feasibility analiysis of Mirasa’s tofu production business is a factory that produces traditional food typical of the Sumedang district. This production utilizes the marketing sector and marketing location which is located near the sub-district traditional market. This study aims to analyze the business of tofu Sumedang in Mirasa tofu factory which includes non0financial aspects (Marke aspects,marketing,engineering,management,legal,social and environmental), and financial aspects. Based on non-financial results hat the non-financial aspects affect the operation of tofu mirasa prodkction business.  Based on the results of the calculation of financial aspects it is feasible to carry out the NVP value generated for 10 years Rp. 579,177,261 -, with production capacity per month producing tofu 216.000 seed and 6.806 kg tofu dregs per mounth. The IRR  obtained is 0,41% where the IRR is more than 0%. Net B / C obtained is 2,92, this means, every Rp. 1 spent on running this business will generate net benefits of Rp.2,92. The payback period obtained is 2,63 years. The sensitivity analysis for this project shows an increase in operational / production costs of 10%, an increase in raw materials and additional materials by 20% and a decrease in selling prices by 10% which does not affect this business.

scholarly journals Preserving national identity in unrecognized states

2021 ◽  
Vol 7 (Extra-D) ◽  
pp. 268-272
Author(s):  
Tatyana Aleksandrovna Zamiralova ◽  
Olga Olegovna Afanaseva ◽  
Anastasia Vladimirovna Karpunina ◽  
Valeriya Viktorovna Sizikova ◽  
Yanina Vasilevna Shimanovskaya
Keyword(s):  
Economic Development ◽  
National Identity ◽  
Mass Media ◽  
Cultural Identity ◽  
Education System ◽  
Native Language ◽  
Identity Preservation ◽  
Social And Economic Development ◽  
Relevant Topic ◽  
Main Factors

The article touches upon a relevant topic of national identity preservation in unrecognized states. The authors examine two polar approaches to defining the essence of unrecognized states and formulate their position. The main factors in the formation and preservation of national identity are identified and include family, the education system, and mass media. The influence of each factor is determined by the policy implemented by the state represented by its authorized bodies. Accounting for the effect of said factors, a range of problems hindering the development of national identity in youth living in unrecognized states is determined. The results of the conducted study allow concluding that the main problem uniting all unrecognized states regardless of their location lies in poor social and economic development. This, in turn, does not contribute to strengthening the position of the native language, traditions, and customs as the key elements of national and cultural identity.

scholarly journals EKSISTENSI MEGONO SEBAGAI IDENTITAS KULTURAL: Sebuah Kajian Antropologi Kuliner dalam Dinamika Variasi Makanan Global

2020 ◽  
Vol 15 (1) ◽  
pp. 45
Author(s):  
M. Ali Sofyan
Keyword(s):  
Data Analysis ◽  
Social Class ◽  
Cultural Identity ◽  
Qualitative Method ◽  
Traditional Food ◽  
Cultural Symbol ◽  
The People ◽  
The Social ◽  
The Many ◽  
Different Characteristics

Megono is one of the typical foods for the Batang and Pekalongan people, which is made from young jackfruit. Every tourist from outside the area, usually looking for a megono as a sign of having visited and take it as a gift. This study is the result of deepening data about the megono and its existence as a cultural identity for the Batang people in the midst of globalization. This research was conducted using a qualitative method with an open interview approach. Traders and consumers are the main informants for this study. This research employs Baudrillard concept of habitus. The results showed that every morning, the people of Batang seemed obliged to consume sego megono sambel. According to the results of data analysis, megono Batang has different characteristics compare to megono from other places, namely its distinctive aroma. As a traditional food, megono can still exist and become a cultural symbol in the midst of the many variations of modern food. For consumers, this food can deconstruct the social class created by capitalism. Megono does not belong to any classes. This means that megono can be a symbol of equality for society.Megono adalah salah satu makanan khas bagi masyarakat Batang dan Pekalongan yang terbuat dari bahan baku nangka muda. Setiap pengunjung dari luar daerah, biasanya mencari megono sebagai tanda telah berkunjung dan barang bawaaan. Kajian ini merupakan hasil dari pendalaman data tentang megono dan eksistensinya sebagai identitas kultural masyarakat Batang di tengah globalisasi. Penelitian ini dilakukan dengan metode kualtitatif dengan pendekatan wawancara terbuka. Pedagang dan konsumen menjadi informan utama dalam menjelaskan kajian ini. Menurut Baudrillard, arena konsumsi pada globalisme adalah kehiduapan sehari-hari yang merupakan sistem interpretasi. Hasil penelitian menunjukkan setiap pagi, masyarakat Batang seolah wajib untuk mengkonsumsi sego megono sambel. Menurut hasil analisa data, megono Batang memiliki karakteristik daripada megono dari tempat lain yaitu aromanya yang khas. Sebagai makanan tradisional, megono tetap dapat hadir dan menjadi simbol kultural di tengah banyaknya variasi makanan modern. Bagi konsumen, makanan ini dapat mendekonstruksi kelas sosial yang diciptakan kapitalisme. Megono tidak mengenal kelas. Artinya megono adalah simbol kesetaraan bagi masyarakat.  

scholarly journals INSPIRASI GEROBAK MAKANAN TRADISIONAL BETAWI PADA DESAIN COUNTER MAKANAN BETAWI DI AREA PUSAT JAJAN

2018 ◽  
Vol 15 (1) ◽  
pp. 17
Author(s):  
Reno Fanthi ◽  
Dila Hendrassukma ◽  
Amarena Nediari ◽  
Fauzia Latif
Keyword(s):  
Cultural Identity ◽  
Local Culture ◽  
Traditional Food ◽  
Culinary Culture

Abstract Traditional food carts can be a symbol of the distinctiveness of Indonesian culinary culture. Placement in a food court needs special attention so that it can blend with food court interior in the mall building. Traditional Betawinese food carts in foodcourt are expected to provide Betawinese cultural identity as an inspiration in applying local culture in commercial place. The uniqueness of Betawinese culture should be presented as the element of design in the counter so that the visitor could have the experience from the process of serving that used to be seen when serving in traditional food carts. This experiences are expected to provide insight and maintain the preservation of Betawinese traditional food. The identification of traditional Betawinese food carts is obtained through direct research conducted on objects by using goal grid methods. The outcome of this research is to create harmony between tradional food carts with the thematic interior of food court that served Indonesian cuisine to the visitiors. Abstrak Gerobak makanan tradisional dapat menjadi tanda kekhasan budaya kuliner Indonesia. Penempatannya pada sebuah foodcourt perlu mendapatkan perhatian khusus agar dapat menyatu dengan interior pusat jajan yang berada dalam bangunan mal. Identifikasi gerobak makanan tradisonal khas Betawi, didapatkan melalui penelitian langsung yang dilakukan terhadap objek. Hal ini dilakukan untuk dapat menciptakan keselarasan antara gerobak makanan tradisional, dengan tema pusat jajan pada bangunan mal yang menyajikan kuliner Indonesia sebagai menu yang ditawarkan kepada pengunjung. Gerobak makanan tradisional khas Betawi pada pusat jajan diharapkan dapat memberikan identitas budaya Betawi sekaligus menjadi sebuah inspirasi dalam menerapkan kekayaan budaya lokal pada sebuah fasilitas publik. Kekhasan budaya Betawi dalam penyajian makanan tradisional hendaknya desain gerobak, sehingga pengunjung pusat jajan, tetap mendapatkan pengalaman dari proses penyajian makanan khas Betawi layaknya makanan tersebut diproses saat berjualan dengan gerobak keliling. Pengalaman ini diharapkan dapat memberikan wawasan serta menjaga kelestarian dari makanan tradisional khas Betawi. Hasil luaran yang didapat adalah berupa desain gerobak makanan tradisional khas Betawi yang berada di sebuah pusat jajan pada bangunan mal.

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