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All Journal ANTHROPOS: JURNAL ANTROPOLOGI SOSIAL DAN BUDAYA (JOURNAL OF SOCIAL AND CULTURAL ANTHROPOLOGY) Jurnal Ilmiah Manajemen dan Bisnis (JIMB) Jurnal Pariwisata Bisma: Jurnal Bisnis dan Manajemen Tourism Reserch Journal Jurnal Hospitality dan Pariwisata Jurnal Gastronomi Indonesia Journal of Community Engagement in Health Bogor Hospitality Journal
Jajang Gunawijaya
Universitas Indonesia
Humanities Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Journal : Jurnal Gastronomi Indonesia

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Budaya Pangan Masyarakat Badui Berbasis Kearifan Lokal (Study Budaya Pangan Badui Luar) Mohammad Syaltut Abduh Syaltut; Nurbaeti Nurbaeti; Jajang Gunawijaya
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.989

Abstract

The food culture of the Badui people is extremely diverse and still upholds the traditional knowledge that has been passed down through the generations. The goal of this study was to learn about the Badui community's food customs, namely how to procure, prepare, serve, eat, and preserve food so that it might be developed as a vehicle for importation. This kind of research uses a naturalistic/ethnographic paradigm and is qualitative. Observation, a review of the literature, in-depth interviews, and researchers themselves as the main tool were used as data gathering techniques. Interviews with informants Jaro Saija (village chief/Jaro Pamarentah), Mr. Sukma (a resident of outer Badui), and Mr. Sudirman serve as the primary sources of data (PHRI Banten). The existence of leuit as a rice barn and the custom of huma and ngaseuk rice each time they plant rice or secondary crops demonstrate that the Outer Badui community still upholds its food culture. Food ingredients can sometimes be prepared via frying, boiling, and roasting. The cooking equipment are still conventional, but some of the serving items are contemporary. The Badui continue to eat natural foods, but they also purchase other essentials outside of their area.
Co-Authors Agus Setiawan Annida Falahaini Dessie Wanda Dewi Nusraningrum Dhanik Puspita Sari Ella Nurlela Hadi Eman Sulaeman Nasim Enie Novieastari Febrian Febrian Irfan Nugraha Izaak Samuel Leihitu Mohammad Syaltut Abduh Syaltut Nurbaeti Nurbaeti Nurbaeti Sri Fajar Ayuningsih TRI MAYANG MEKAR Tuffana Farasabila Vitria Ariani Yeni Rustina Yohanes Sulisyadi