Identifikasi Kuliner Lokal Indonesia dalam Pembelajaran Bahasa Inggris

Tyas, Agnes Siwi Purwaning

doi:10.22146/jpt.24970

Cited by 22 publications

(22 citation statements)

References 1 publication

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“…The herbarium developed is a contextual learning media because it integrates local wisdom around the learners, namely traditional food (Lodeh Kikil). Traditional food is not only a means of fulfilling community nutrition but also contains pedagogical values that can be implemented in learning activities (Tyas, 2017;Pathuddin & Raehana, 2019). Contextual learning media or learning activities will provide more meaning to learners so that they can increase learning motivation and understanding of concepts (Ramdani, 2018).…”

Section: Discussionmentioning

confidence: 99%

The feasibility of herbarium based local wisdom on plant structure and development subject

Ami

Yuliana

2021

BIO

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The development of herbarium based on local wisdom as a learning media for the subject of plant structure and development, especially traditional food, is still very rare. This is very unfortunate because local wisdom contains pedagogical values that play an important role in improving the quality of learning. This study aims to determine the feasibility of the herbarium developed according to the validation results of the instructional media expert and herbarium expert. The development model used is ADDIE and the stages carried out in this research are up to the development stage. The results showed that the herbarium based on local wisdom developed was suitable as a learning media for the subject of plant structure and development, with an average score of the validation results of the two validators was 81,25. Both validators suggest using plant specimens that display complete organs, consisting of roots, stems, leaves, flowers, fruits, and seeds in making herbariums.Keywords: Local wisdom, herbarium, learning media

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Section: Discussionmentioning

confidence: 99%

The feasibility of herbarium based local wisdom on plant structure and development subject

Ami

Yuliana

2021

BIO

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“…Traditional food [17] or local food is one of the identities of a community group that is easy to find and easy to identify. Each region in Indonesia has a culinary wealth that characterizes or identifies the area.…”

Section: Culinary Distinctions In Indonesiamentioning

confidence: 99%

Changes in the Culinary Purchasing Behavior via Digital due to the COVID-19 Pandemic

Hastiningsih¹,

Sari²

2020

Proceedings of the 6th International Conference on Social and Political Sciences (ICOSAPS 2020)

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Coronavirus , which spreads almost all over the world including Indonesia, is of great concern to the global public. In preventing the spread of virus, the government appealed to the public to work, study, worship, and even to process food process from home. The Public is required to provide their own food and drinks. People are also advised not to leave the house or eat at the restaurant. This pattern was applied by the public for approximately three months until finally felt bored. The use of an online application offering home culinary product delivery was finally glimpsed as a means of diverting food menus that are routinely tested at home by trying the foods and drinks offered. The purpose of study is to explore changes in purchasing behavior before and during the Covid-19 pandemic. This descriptive qualitative study used a purposive sampling method with respondents aged 12-60 years living in Soloraya area. Data collection was done by distributing questionnaires and secondary data. Implication of the results of study is that there are differences in face-to-face purchases appearing categories based on food type and distance. In purchasing behavior, consumers carry out the processes of (1) need recognition (2) research of information (3) selective and (4) purchase. The differentiating process during a pandemic is related to the frequency of purchases higher than that before the pandemic and consumers purchasing culinary product more selectively using digital system in terms of hygienic food processes, packaging products, and health delivery protocols.

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“…Salah satu bentuk kearifan lokal yang erat kaitannya dengan kehidupan masyarakat adalah masakan tradisional (Tyas, 2017). Ada berbagai tumbuhan yang digunakan dalam masakan tradisional.…”

Section: Pendahuluanunclassified

Identifikasi tumbuhan dalam masakan tradisional urap-urap sebagai materi penyusunan buku referensi taksonomi tumbuhan

Ami

Candra

2019

J. Edubiotik

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One of the conservation efforts that needs to be implemented is plant exploration activities as local wisdom. There are various forms of local wisdom and one of them is traditional cuisine. This study aims to identify the types of plants used in traditional East Javanese cuisine, namely urap-urap. The types of plants that were identified obtained from the interview to the informant using an interview guide. Plant identification is done through direct observation using the observation sheet and the results compared with a reference scientific identification. Data were analyzed by descriptive qualitative. The results showed that there were 13 types of plants identified in traditional cuisine namely urap-urap, four types including the Monocotyledonae class and nine other types were members of the Dicotyledonae class. The 13 types of plants include Allium cepa, Allium sativum, Capsicum anuum, Capsicum frutescens, Citrus hystrix, Vigna radiata, Vigna sinensis, Ipomoea reptans, Cocos nucifera, Ocimum sanctum, Caempferia galanga, Cucumis sativus, and Caricaaya. This research concludes that 13 types of plants have been identified in traditional Javanese ointment which is Monocotyledonae and Dicotyledonae classes.

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Identifikasi Kuliner Lokal Indonesia dalam Pembelajaran Bahasa Inggris

Cited by 22 publications

References 1 publication

The feasibility of herbarium based local wisdom on plant structure and development subject

The feasibility of herbarium based local wisdom on plant structure and development subject

Changes in the Culinary Purchasing Behavior via Digital due to the COVID-19 Pandemic

Identifikasi tumbuhan dalam masakan tradisional urap-urap sebagai materi penyusunan buku referensi taksonomi tumbuhan

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