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All Journal Jurnal Pendidikan dan Kajian Seni Jurnal Pendidikan Abad Ke-21
MC Wara Candrasari
Universitas Negeri Jakarta
Arts Humanities Education Other

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Seni Kriya Tekstil Teknik Punch Needle Sebagai Upaya Pelestarian Makanan Tradisional Jawa Barat yang Sudah Punah MC Wara Candrasari; Rahmawati Rahmawati; Elita Nur Ilahi; Febby Bunga Permata Sumardi
JPKS (Jurnal Pendidikan dan Kajian Seni) Vol 11, No 1 (2026)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jpks.v11i1.36835

Abstract

Traditional Indonesian foods, including those found in West Java, are an important part of cultural identity and local heritage. However, traditional Indonesian cuisine is becoming endangered, according to Mei Batubara, Chair of the Pusaka Rasa Nusantara Team, due to a lack of regeneration in the ability to cook traditional foods. This study aims to highlight endangered traditional West Javanese foods in a different form in the field of Art Education. The application of this research in the world of education provides an opportunity to reintroduce cultural values through arts-based learning. The methods used are a qualitative descriptive approach and the results of a literature review analysis involving interviews with the younger generation and observations at major culinary destinations. Previous research in 2024 mentioned that many people, especially young people, prefer fast food because it is considered more practical and more contemporary than traditional Indonesian food. Additionally, according to the Head of the Pusaka Rasa Nusantara Team, Mei Batubara, the reason traditional Indonesian cuisine is disappearing is due to the lack of regeneration in those who can cook traditional food. The disappearing traditional foods of West Java became the inspiration for preservation efforts, transforming them into textile artworks using the punch needle technique. Through punch needle learning, art education becomes a space to introduce traditional culinary delights, so that the existence of typical West Javanese food is not only studied theoretically, but also experienced and preserved through artistic practices that are relevant to the younger generation, It can even be useful in developing models in the world of education
Textile Craft Art Punch Needle Technique as an Effort to Preserve Extinct Traditional West Javanese Food as a Learning Resource in Art Education Rahmawati Rahmawati; MC Wara Candrasari; Febi Bunga Permata Sumardi; Purwanto Purwanto
Jurnal Pendidikan Abad Ke-21 Vol 4, No 1 (2026)
Publisher : Gemilang Maju Publikasi Ilmiah (GMPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53889/jpak.v4i1.756

Abstract

Traditional Indonesian food items, especially those from West Java, are a fundamental part of the culture. However, according to Mei Batubara, Chair of the Pusaka Rasa Nusantara Team, traditional Indonesian food culture is currently in danger owing to the lack of regeneration concerning the cooking skills of traditional dishes. This study focused on the endangered traditional West Javanese foods and highlighted them in the form of textile artwork using punch needle technique. At the same time, it also emphasized the importance of art education in cultural preservation. The current study used a qualitative descriptive design along with literature analysis including interviews with the younger generation and observations at culinary landmarks. According to previous research conducted in 2024, there was an observation that people, especially the younger generation, like fast food more as compared to traditional Indonesian foods because the latter is not seen as practical or modern. The three disappearing traditional foods in West Java, i.e., Deblo, Ali Agrem, and Awug, inspired this research and served as inspiration in creating artworks using traditional foods. Additionally, it was concluded that art education plays a significant role in the formation of artistically trained young individuals who can preserve their culture through art. The findings demonstrate that the integration of traditional culinary heritage into fine arts curricula can foster cultural awareness, enhance creative economy potential, and ensure the continuity of local wisdom. Thus, art education not only produces aesthetic objects but also functions as a strategic instrument for cultural resilience and intercultural dialogue. The resulting textile craft pieces successfully transformed extinct culinary forms into durable visual narratives, suggesting that art education-based preservation strategies offer sustainable alternatives to oral transmission alone.
Co-Authors Elita Nur Ilahi Febby Bunga Permata Sumardi Febi Bunga Permata Sumardi Purwanto Purwanto Rahmawati Rahmawati Rahmawati Rahmawati