The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and sustainability in the midst of a modern, global era of business without the loss of authenticity value. Herein is revealed the application of true local culture amid commercialization and modernization, differentiating between the authenticity and that which is out-of-sorts with local identity. The controversy of contextualization, the discussion of what is necessary, and the commodification of traditional food, namely the traditional foods of Riau Malay, to respond to the demand of a global market, are areas of interest in this study, as well as how the traditional foods of Riau Malay may compete with excellence and sustainability in a global market while retaining its authenticity values. The methodology used in this research is qualitative phenomenological; the interviews were carried out from the informants who were cultural figures of Riau Malay, social figures, and business actors in the traditional Riau Malay food industry with resulting evidence that confirms the necessity of heritage value of traditional Riau Malay foods, commodification in the area of globalization, without necessitating any loss of authenticity elements. The cultural heritage of traditional Riau Malay foods is introduced in two different types, cake pastry and main course savory dishes, and divided into two categories, everyday cuisine and cuisine for ceremonies or rituals. Riau Malay natives have customs and culture involved in the preparation and processing; presentation and consumption of the food may also be seen in the efforts in preparing such a traditional menu. The findings of this study are expected to contribute to the literature and research interest in food culture.
The enterprise cultural heritage of the Minangkabau cuisine, West Sumatra in Indonesia was formed by several factors such as history, knowledge, and inheritance of processing procedures to the presentation of cuisine. Minangkabau cuisine has a wealth of assets in the form of heterogeneity of culinary heritage resources that are thick with a unique value of a unique taste. Thus, Minangkabau cuisine with its cultural heritage becomes the strength of cultural identity for the Minangkabau people in the process of selecting food. The sustainability of the Minangkabau restaurant business cannot be separated from the ownership of its valuable, scarce, inimitable, and non-substitute resource assets so that it is not easy to move to competitors. The findings in this study have never been answered in previous literature reviews; furthermore, this paper is able to explain treasures about the history, geographical, cultural, and social significance of ethnic food Minangkabau with scientific evidence, the enterprise culture heritage in achieving the sustainable competitive advantage of Minangkabau cuisine with a more interesting scientific approach. This review aims to explain scientifically the identity of food and culture from Minangkabau cuisine, West Sumatra, Indonesia, namely reviewing the history and food culture of Minangkabau cuisine related to its origin, the authenticity of Minangkabau food, and the enterprise cultural heritage as a restaurant for Minangkabau cultural cuisine as a source of sustainable competition in this global business era. In the end, it was found that Minangkabau cuisine has high heterogeneity resource assets as a source of achievement of sustainable competitive advantage by heritage value.
The abundance of potential resources from the oil palm plantation business creates business opportunities from upstream to downstream. Palm oil stick waste has not been explored optimally for its utilization so far it is only burned or thrown away to rot. The aim of this Community Service activity is to provide counseling and training on the use of palm oil stick waste into creative products of environmentally friendly woven crafts to a group of women in Kecepatan District, Rokan Hulu Regency, Riau to increase family income. The limited knowledge and skills of the partner groups in Kecepatan District, Rokan Hulu, Riau is a problem that limits the perception of business opportunities for partner groups in capturing potential business opportunities from palm oil stick waste. Basic counseling and training on making woven plate crafts from palm oil stick waste was carried out as a solution to the problems of the partner group. The result of this activity is an increase in the knowledge and skills of partner groups in utilizing palm oil stick waste into environmentally friendly creative products with high economic value so that they have the potential to increase family income.
Village-owned enterprises provide many benefits for village communities to be able to improve the village economy. One of the goals established by BUMDes is to improve the village economy. One of the goals of establishing BUMDes is to eradicate poverty in the village community and empower the potential of the village. This community service activity aims to assist the management of BUMDes in the village of Muaro Sentajo, Sentajo Raya District, Kuantan Singingi Regency. The results of the outreach activities for mentoring the governance of BUMDes can be arranged planning work programs based on the results of discussions between the PKM team, village officials, BUMDes managers and the local community. The mentoring for BUMDes governance provides solutions to problems faced by other things related to all human resources for BUMDes managers, namely providing technical guidance, management of existing BUMDes businesses but not yet optimal, (Savings and Loans, BRI Link, Saprodi Fertilizer, Agricultural Equipment and Agricultural Medicine).
The existence of BUMDes BUMDes as a successful social institution is expected to contribute to the provision of all social service efforts to the community. In addition, as a commercial institution, BUMDes aims to provide benefits from every commercial business carried out that contributes to each of its business activities and favors the interests of the community. Achieving success, the professional implementation and management of BUMDes need to be carried out with a good, transparent, and sustainable level of accountability as a serious effort to make BUMDes run independently, effectively, and efficiently. In order to achieve this, it is, of course, essential for BUMDes to prepare Standard Operating Procedures (SOPs) that suit the needs of each business unit effectively and efficiently. The problem of limited knowledge and skills of Community Service (PKM) partners related to preparing effective and efficient SOPs is overcome through this PKM activity. This community service activity with PKM BUMDes Sumber Berkah partners is carried out with counseling methods and basic training to recognize the steps for preparing BUMDes SOPs following SOP principles to improve the quality of BUMDes services. The achievement of the target of this PKM activity is an increase in the knowledge and skills of partners in formulating SOPs effectively and efficiently.
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