scholarly journals Bandung City as A Sundanese Gastronomy Foodscape

2020 ◽  
Vol 4 ◽  
pp. 00004
Author(s):  
Dewi Turgarini
Keyword(s):  
Spatial Distribution ◽  
Food Consumption ◽  
Food Supply ◽  
Local Food ◽  
Raw Materials ◽  
Survey Methods ◽  
Educational Institutions ◽  
West Java ◽  
Street Vendors ◽  
Food Network

Food landscape or foodscape is a spatial distribution of food, the location where food is served to be bought and consumed, or the space associated with food and eating, including food consumption services. Foodscape is important as a supporter of gastronomic tourism in Bandung. This research was conducted to examine foodscape and food supply lines for gastronomic tourism activities in Bandung. The research was conducted by observation and survey methods. The results showed the entire of Bandung was a foodscape as well as a Sundanese gastronomic estuary, with a spread of food ranging from markets, street vendors, food stalls and restaurants, festival events to educational institutions which were an area to bring together Sundanese gastronomic products with their consumers. The foodstuffs have flowed from foodshed around Java, Sumatra, Kalimantan, Sulawesi, and even from China. Food raw materials were transmitted from several regions in West Java through the local food network.

scholarly journals KAJIAN POTENSI SAGU SEBAGAI SUMBER PANGAN LOKAL DI NEGERI TUHAHA KECAMATAN SAPARUA TIMUR KABUPATEN MALUKU TENGAH

2020 ◽  
Vol 7 (2) ◽  
pp. 64-68
Author(s):  
M. Luhukay ◽  
R. G. Risamasu ◽  
R. Tomasoa
Keyword(s):  
Food Security ◽  
Food Consumption ◽  
Local Food ◽  
Survey Methods ◽  
Sago Starch ◽  
Structured Interviews ◽  
Raw Starch ◽  
Rural People ◽  
Public Consumption ◽  
Food Reserves

Food was a fundamental necessity for human survival and at the same time for the integrity of a nation so that its existence must be available at all times and its fulfillment must be fulfilled. For rural people in Maluku, food security depends largely on local foodstuffs such as sago, tubers, bananas, corn, breadfruit and others. Local food resources available in most region in Maluku in particular sago, if managed properly can supportstrengthen the needs of household and local food reserves and in turn reduce dependency on rice. This research aims to identify the potential of sago as well as determine the patterns and levels of public consumption against sago as local food. The research was conducted in East Saparua district land Tuhaha with survey methods and structured interviews. The results of the research found 167 haof sago plantation available in Tuhaha. At least 24 tree/Ha mature sago tree stands (MT) which produced484kgs raw starch per tree or 1122 tons dried sago starch. The percentage of local food consumption respectively was  15%sago, 27% combination of sago, tubers and banana, 32%combination of sago, tubers, banana and rice amounted,  and 26% purely rice.

Reasons for Adapting Information Connectivity in the Short Supply Chains of Local Food Producers

2017 ◽  
pp. 107-124 ◽  
Author(s):  
Per Engelseth
Keyword(s):  
Supply Chains ◽  
Food Supply ◽  
Food Production ◽  
Customer Value ◽  
Local Food ◽  
Short Supply ◽  
Food Network ◽  
Mutual Adaptation ◽  
Local Food Production

Local food production is becoming increasingly popular in developed post-modern economies. Attention has been directed to developing such forms of food supply by adapting information connectivity. A case study of a local food network in Norway indicates that local food supply paradoxically attempts to mimic the dominant industrialised modes of food production. It is suggested that the fact that local food supply is “personal” and associated with close proximity makes it more closely resemble service supply chains. Applying contingency theory, a conceptual model is developed that indicates how the local food supply must take into consideration the degree to which customer value is associated with tailoring food supply. The high need for tailored local food production implies that information connectivity should support mutual adaptation while, in cases of less need for tailoring information, connectivity should seek automation. Local food production is always a hybrid of these approaches.

scholarly journals DETERMINANT FACTOR OF LOCAL FOOD CONSUMPTION OF THE HOUSEHOLDS IN LAMPUNG PROVINCE

JURNAL PANGAN ◽  
2020 ◽  
Vol 29 (2) ◽  
pp. 127-140
Author(s):  
Wuryaningsih Dwi Sayekti,
Keyword(s):  
Factor Analysis ◽  
Food Consumption ◽  
Local Food ◽  
Survey Methods ◽  
Nutritional Knowledge ◽  
Local Resources ◽  
The People ◽  
Five Factors ◽  
Household Members ◽  
Determinant Factor

Diversification of food consumption is an effort to realize food security. Diversification of food consumption must be based on the potential of local resources, so the development of processed local food is important. Tapioca vermicelli and siger rice are local food preparations that are widely known by the people of Lampung Province as a substitute for carbohydrate sources of tubers. This research addresses to determine consumption and identify determinants of household local food consumption. The study was conducted in Bandar Lampung City, Metro City, and Pringsewu District, Lampung Province using survey methods. The research location was selected purposively. The research sample consisted of 180 households who were selected randomly. Data was collected by interviews with questionnaires. Data was analyzed by descriptive and factor analysis. The results showed that cassava is the most consumed local food. Based on the 14 factors analyzed, formed five factors, namely the recognition and acceptance factors, nutritional knowledge, education, wive’s job, and the number of household members. The factor of consumer recognition and acceptance of local food was a determinant factor of local food consumption in Lampung Province.

scholarly journals The Role of Cultural Factors in Sustainable Food Consumption—An Investigation of the Consumption Habits among International Students in Hungary

2019 ◽  
Vol 11 (11) ◽  
pp. 3052 ◽  
Author(s):  
Nikolett Nemeth ◽  
Ildiko Rudnak ◽  
Prespa Ymeri ◽  
Csaba Fogarassy
Keyword(s):  
International Students ◽  
Ethnic Groups ◽  
Food Consumption ◽  
Food Supply ◽  
Foreign Students ◽  
Social Impact ◽  
Local Food ◽  
Eating Habits ◽  
Cultural Factors

Food consumption plays a pivotal role in the economy and the health of individuals. Foods and meals, in addition to sustaining life, also have many functions in society, such as human bonding. The purpose of our study is to present a qualitative research method to show the role of food consumption in the culture of several ethnic groups, and to introduce the ways in which cultural factors influence eating habits and local food supply conditions. In the first part of the research, the sample was a mix of multiple nationalities. During our investigations, the main questions were: What do you think about the culture and value food consumption? What kind of food do you consume the most? What differences do you find in the habits of different ethnic groups, especially regarding their eating habits? In the second part, we asked the main actors of the local supply system (restaurants, buffets, shops) about the ways they track the demand of foreign students. Our results have been implemented into two different SWOT matrixes. We can conclude that such research on food consumption attitudes and community behavior is essential. Most of the interviewed students are interested in comparing their diet and cultural traditions to those of other nations’, and prefer local foods. The study proved that eating habits in Hungary have an impact on the eating habits of international students, and they changed them from several perspectives. The study found that dietary choices are complex decisions that have a significant environmental and social impact, but we need to add that thanks to the strong cultural background, the students can keep their sustainable eating and community values abroad, which can also strongly influence the development of the local food supply practices.

scholarly journals Revitalization of Food in Sweden—A Closer Look at the REKO Network

2021 ◽  
Vol 13 (18) ◽  
pp. 10471
Author(s):  
Axel Gruvaeus ◽  
Johanna Dahlin
Keyword(s):  
Social Media ◽  
Supply Chain ◽  
Food Supply ◽  
Food System ◽  
Local Food ◽  
Consumer Preference ◽  
Alternative Food ◽  
Food Supply Chain ◽  
Food Network ◽  
Alternative Food Network

Can parts of the future food system include bi-weekly opportunities to purchase uneven stocks of produce at semi-remote locations? Current development in the Swedish food system suggests so. In the last few years, the Swedish Alternative Food Network ‘REKO’ has grown at an explosive pace. This anthropological article describes and discusses the organizational structure and motivations of the network, as well as discusses it from a revitalization perspective. From a netnographical and policy analysis perspective it is shown how the network uses social media and policy to convey a low bureaucracy, end to end, commercial space for local food—understood as a more “simple” way to achieve direct relationships in the food supply chain and thus create opportunities for local food networks. By adopting a view of the conventions and values of this Alternative Food Network as representing a parallel system aiming at facilitating direct relationships between ends in the food supply chain, the REKO initiative can be understood as a feasible model for a more satisfactory culture without needing to replace the mainstream food supply. The findings of the research deepen the understanding of REKO in Sweden by pointing towards how it can be understood as a sign of change of consumer preference and of prioritization of official policy concerns. The article also points towards how grass root movements can replicate success rapidly using policy documents capturing experiences and best practices spread online through social media.

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi
Keyword(s):  
Metal Content ◽  
Local Food ◽  
Raw Materials ◽  
Starch Content ◽  
Quality Standard ◽  
Food Supplements ◽  
Crude Fiber ◽  
Bamboo Shoot ◽  
Spontaneous Fermentation ◽  
Bamboo Shoots

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour

K.H. Abdul Halim dan Gagasan Pendidikan Ekonomi Berbasis Pesantren

2018 ◽  
Vol 15 (1) ◽  
pp. 177
Author(s):  
Asep Saefullah
Keyword(s):  
Educational Institutions ◽  
Religious Organization ◽  
Education Economics ◽  
West Java ◽  
Political Activist ◽  
National Hero ◽  
Younger Generation ◽  
The Republic ◽  
The Government ◽  
Economics And Politics

This paper discusses the biography of K.H. Abdul Halim, a cleric, educator, political activist, a national hero, who was born in Jatiwangi, Majalengka, West Java on June 26, 1887 and died on May 7, 1962, in a peaceful and quiet place, Santi Asromo, Majalengka. The title of the National Hero from the Government of Indonesia was granted on the basis of his important roles in education, economics and politics. Among his legacy are the religious educational institutions, namely Santi Asromo Pesantren, the religious organization of the Islamic Ummah Union (PUI), and several books such as the Kitab Petunjuk bagi Sekalian Manusia (Manual for Man), Ekonomi dan Koperasi dalam Islam (Economics and Cooperative in Islam), dan Ketetapan Pengajaran di Sekolah Ibtidaiyah Persyarikatan Ulama (The Teaching Decrees at Ibtidaiyah Persyarikatan Ulama School). His biography is a manifestation of appreciation for his services and works, his struggle and his devotion to science and people, as well as his role and contribution in building the nation of Indonesia with noble character and dignity. Another milestone of his is the value of the struggle and at the same time his Islamic scholarship can be an example for the younger generation in particular and for anyone who aspires to build a nation of Indonesia which is based on the Belief in One God, fair and civilized, united in the context of the Republic of Indonesia (NKRI). Keywords: Kiai, Education, Pesantren, Majalengka, West Java Tulisan ini mengangkat biografi K.H. Abdul Halim dan gagasannya tentang pendidikan ekonomi di pesantren. Ia memiliki nama kecil Otong Syatori, dikenal sebagai ulama pejuang, pendidik, dan aktivis politik. Ia dilahirkan di Desa Ciborelang, Kecamatan Jatiwangi, Majalengka, Jawa Barat, pada 26 Juni 1887, dan wafat dalam usia 75 tahun pada 7 Mei 1962, di Santi Asromo, Majalengka. Ia mendapat gelar Pahlawan Nasional dari Pemerintah RI tahun 2008. Perjuangannya meliputi pendidikan, ekonomi, dan politik. Adapun metode yang digunakan dalam tulisan ini adalah deskriptif-analitis dengan perspektif historis. Adapun fokusnya, selain biog¬rafi singkat K.H. Abdul Halim, juga tentang konsep pendidikan eko¬no¬mi berbasis pesantren. Dari hasil pembahasan ditemukan bahwa ia telah melakukan pembaharuan di bidang pendidikan agama dan sekaligus memberikan keterampilan kewirausahaan bagi santri dan lulusannya. Awalnya gagasan tersebut berasal dari konsep pembaharuannya yang disebut Iṣlāḥ as-Ṡamāniyyah, yaitu: perbaikan akidah, ibadah, pendidikan, keluarga, kebiasaan (adat), masyarakat, ekonomi, dan hubungan umat dan tolong-menolong. Di bidang pendidikan, ia memadukan sistem pesantren dengan sistem sekolah, ilmu-ilmu agama dengan ilmu-ilmu umum, serta memberkali para santrinya dengan berbagai keterampilan tangan dan keahlian teknik. Di bidang ekonomi, disebutnya dengan Iṣlāḥ al-Iqtiṣād, untuk menanggulangi ketimpangan ekonomi di masyarakat, yaitu dengan menanamkan kesadaran kepada kaum muslimin agar berusaha memperbai¬ki dan meningkatkan kehidupan ekonominya dan berjuang secara bersama-sama melalui wadah koperasi. Kata kunci: Abdul Halim, Santi Asromo, pendidikan ekonomi, Iṣlāḥ as-Ṡamāniyyah, Iṣlāḥ al-Iqtiṣād

Manajemen Sekolah Adiwiyata (Green School)

2020 ◽  
pp. 37-43
Author(s):  
Asep Priatna
Keyword(s):  
Junior High School ◽  
National Level ◽  
Educational Institutions ◽  
School Program ◽  
West Java ◽  
World Community ◽  
Strategic Issue ◽  
Green School ◽  
The Government ◽  
Environmentally Sound

The issue of environmental pollution has come to the attention of the world community and has become a strategic issue in sustainable development, so it needs to have the support of all parties, including the government, the private sector and educational institutions. Integrated Junior High School Lampang, Subang Regency West Java Indonesia has been implementing the green school program since 2008 and in 2019 it was entrusted by the West Java Education Office to be proposed as a national level green school program. Some achievements as a green school implementing school are private schools that have obtained "A" (exellent) accreditation with a beautiful environment and are able to fulfil 4 (four) components, namely (1) environmentally sound policies, (2) implementation of environment-based curriculum, (3) participatory-based environmental activities and (4) management of environmentally friendly supporting facilities Keywords : Management, green school Isu pencemaran lingkungan hidup telah menjadi perhatian masyarakat dunia dan menjadi isu strategis dalam pembangunan berkelanjutan, sehingga perlu mendapat dukungan semua pihak baik pemerintah, sector swasta maupun lembaga pendidikan. SMPS Terpadu Lampang Kabupaten Subang telah melaksanakan program adiwiyata sejak tahun 2008 dan pada tahun 2019 diberi kepercayaan oleh Dinas Pandidikan Jawa Barat diusulkan sebagai Sekolah Adiwiyata (green school program)  tingkat nasional. Beberapa capaian sebagai sekolah pelaksana green shcool  adalah sekolah swasta yang telah memperoleh akreditasi “A” (Unggul) dengan lingkungan asri dan mampu memenuhi 4 (empat) komponen yaitu (1) kebijakan berwawasan lingkungan, (2) pelaksanaan kurikulum berbasis lingkungan, (3) kegiatan lingkungan berbasis partisipatif dan (4) pengelolaan sarana pendukung ramah lingkungan Kata Kunci : Manajemen, Sekolah Adiwiyata

scholarly journals Determinants of Ready-to-eat Products Purchase Intentions: An Empirical Study among the Italian Consumers

HortScience ◽  
2018 ◽  
Vol 53 (5) ◽  
pp. 656-660 ◽  
Author(s):  
Filippo Sgroi ◽  
Fabrizio Piraino ◽  
Enrica Donia
Keyword(s):  
Food Consumption ◽  
Consumer Choice ◽  
Recent Literature ◽  
Nuclear Family ◽  
Raw Materials ◽  
Purchase Intentions ◽  
Classical Literature ◽  
Time Saving ◽  
Consumer Decisions ◽  
The City

The considerable diffusion of ready-to-eat products has focused attention on the reasons for their increasingly prominent success in the market. Although their prices are much higher than the prices of simple raw materials, their consumption has increased rapidly and with no end in sight, a situation that has challenged the conclusions of the classical literature on the importance of price and/or income in consumer decisions. In fact, more recent literature has broadened the classical vision by introducing potential additional variables that could influence consumer choice of certain foods. These variables, however, are not always easy and clear to identify because they reflect the cultural characteristics of a society. For this reason, the French scholar Malassis has introduced the concept of a model of food consumption, which, in fact, stems from a concept of food consumption as driven by factors that are not the same for all the societies that might be studied. Among these variables, regarding the consumption of ready-to-eat products, a factor that certainly acts as a driving force in an increasingly frenetic and dynamic society is the time saving that they are able to provide. Thus, it was considered essential to analyze this in a concrete way, through the variance analysis of a sample of 77 subjects resident in the city of Palermo, noting their characteristics in terms of age, education level, and number of nuclear family members. The results obtained indicate that subjects who consumed ready-to-eat products at a higher frequency belonged to a higher age group, had a higher level of education, and belonged to a family that was not particularly numerous. With these results, it can be stated that the consumption of ready-to-eat products is influenced by people’s need to optimize their available time, considered as a real, scarce resource.

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