scholarly journals Penerapan pemberdayaan masyarakat pelaku usaha lopek bugih melalui perlindungan hukum dan inovasi usaha Desa Palung Raya Kecamatan Tambang Kabupaten Kampar Riau

2020 ◽  
Vol 2 ◽  
pp. 10-15
Author(s):  
Emilda Firdaus ◽  
Firdaus Firdaus ◽  
Hengky Firmanda ◽  
Deby Kurnia ◽  
Sukamarriko Andrikasmi
Keyword(s):  
Higher Education ◽  
Business Groups ◽  
Rice Flour ◽  
Traditional Food ◽  
Education Programs ◽  
Glutinous Rice

Palung Raya village has culinary potential that can be developed such as lopek bugih, lopek bugih which is a traditional food belonging to Kampar Regency, this meal is a meal of processed glutinous rice flour which is filled with grated coconut filled with sugar. The purpose of this activity is to support higher education programs through realizing the three principles of higher education as well as improving the economy of lopek bugih business actors. The method of application is provided by providing socialization and assistance in managing business legality, and creating the latest innovative taste of lopek bugih which so far only consists of one taste, these activities are carried out by directly involving business groups that have met the elements. The empowerment of lopek bugih business actors resulted in business legality and innovation in variations of lopek bugih.

scholarly journals Sengkulun as Betawi Traditional Cake Philosophy, Historical and Cultural Review

2018 ◽  
pp. 9
Author(s):  
Billy Tanius ◽  
Tiurma Sinaga ◽  
Himawan Brahmantyo
Keyword(s):  
Rice Flour ◽  
Qualitative Approach ◽  
Traditional Food ◽  
Traditional Foods ◽  
High Position ◽  
Glutinous Rice ◽  
Long Time ◽  
Ancient Times ◽  
Analyse Data ◽  
Cultural Experts

Betawi has a diversity of traditional food. One of the diversity of traditional foods of Betawi’s type of cake is Sengkulun cake. This rare cake is made from glutinous rice flour. Study was designed to recognize the Sengkulun cake from history, culture and philosophy as well as documenting the original way of making the cake which has begun to be forgotten. Descriptive qualitative approach was used to analyse data and information. Respondent were elders, i.e. Betawi cultural experts and Sengkulun cake makers. Experiment was conducted to obtain documentation in the form of photo and video which could make the cake more interesting to become Betawi ‘s snacks. Results show that the Sengkulun cake has existed for a long time but cannot be known with certainty the year of the creation of this cake. This cake began to be created because of the abundant availability of glutinous rice and also due to the influence of Chinese ethnic in the processing the snacks. The cake has a high position in ancient times because this cake can only be found in certain events such as Eid al-Fitr. From the Sengkulun's philosophy, it can be said that sticky texture of the Sengkulun cake has a symbol of respect each other. Keywords: philosophy, Sengkulun, traditional cake

scholarly journals Inovasi Pangan Lokal Onde-Onde Berbahan Dasar Ubi Jalar Ungu.

2019 ◽  
Author(s):  
Ayu Dwi Utami
Keyword(s):  
Sweet Potato ◽  
Rice Flour ◽  
Raw Material ◽  
Traditional Food ◽  
Agricultural Commodity ◽  
Sweet Potatoes ◽  
The People ◽  
Glutinous Rice ◽  
Nutritional Needs ◽  
Food Reserves

Abstract Sweet potato is an annual (short-lived) plant and is classified into a type of sweet potato plant. After one production, this plant will die. Sweet potato as a carbohydrate-producing agricultural commodity has no doubt existed among the people. Even sweet potatoes are used as food reserves if the production of rice and corn is not sufficient. Sweet potatoes can meet the nutritional needs of the body's health due to its complete nutritional content. So that sweet potatoes can be used as raw material innovations for making dumplings. Besides this innovation also aims that these dumplings also have their own uniqueness. Onde-onde is a traditional food made from wheat flour or glutinous rice flour that is fried or boiled and the surface is sprinkled with rice. This traditional food came from Mojokerto, East Java, so Mojokerto was dubbed the "onde-onde city".

“Where is Our Space Within this Ivory Tower?” The Teaching Experiences of Black Women Faculty in Education Programs

2021 ◽  
pp. 194277512110022
Author(s):  
Tomika L. Ferguson ◽  
Risha R. Berry ◽  
Jasmine D. Collins
Keyword(s):  
Higher Education ◽  
Black Women ◽  
Culturally Relevant ◽  
Organizational Structures ◽  
Women Faculty ◽  
Full Time ◽  
Education Programs ◽  
Self Reflection ◽  
Culturally Relevant Practices ◽  
Black Women Faculty

Black women faculty represent a small percentage of full-time faculty in higher education and are often invisible, marginalized, and expected to perform duties beyond teaching, research, and service. Yet, their success in higher education positions them as possibility models for change on their campuses. The purpose of this study is to investigate the experiences of three Black women faculty who teach in graduate education programs. Specifically, we examined how teaching using culturally relevant practices may cause Black women faculty to negotiate their identity within higher education organizational structures. Using a theoretical framework informed by Black feminism and the Culturally Relevant Leadership Learning Model, three salient themes were identified: roles and responsibilities, resistance, and limitations within the academy. Implications for practice include the creation of identity specific support for Black women faculty and attention be given to faculty and student readiness prior to engaging in culturally relevant practices beyond critical self-reflection.

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