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The Preservation and Adaptation of Betang Culture in Central Borneo in the Era of Globalization Mau, Daniel Pandu; Mau, Yesarela Pandu; Kurniansah, Rizal; Ariawan, I Wayan Adi Putra
Jurnal Pendidikan Sosiologi dan Humaniora Vol 15, No 2 (2024): Edisi Oktober 2024
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/j-psh.v15i2.85139

The purpose of the research was to examine the Dayak community in Central Kalimantan, aiming to explore the impact of globalization on the traditional values of Betang that reflect their social, legal, and economic structures. The methodology employed an ethnographic approach, utilizing participatory observation and in-depth interviews with customary leaders, youth, and local officials. The findings indicated that the Betang serves not only as a communal house but also embodies a complex social system characterized by values of togetherness, honesty, and egalitarianism. The Dayak community practiced the principles of hapahari (brotherhood) and handep (mutual cooperation) as central to their social interactions and conflict resolution, while also upholding customary laws. Furthermore, the cooperative-based system facilitated equitable resource management. In conclusion, despite influences from modernization, the values associated with Betang remained fundamental to the lives of the Dayak people, showcasing their ability to balance cultural preservation with adaptation to change. The research underscores the importance of preserving traditional values in rapid social change, highlighting that such preservation is essential for maintaining cultural identity, especially in the evolving era of globalization.

Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
GREENOMIKA Vol. 6 No. 2 (2024): GREENOMIKA
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/unu.gnk.2024.06.2.3

Traditional Indonesian cuisine, including that of Surabaya, plays an essential role in the cultural identity and heritage of the region. However, rapid globalization and modernization have led to declining interest in traditional foods, particularly among younger generations, who prefer fast food. This study aimed to analyze the role of culinary tourism in preserving and promoting traditional Surabaya cuisine, identify the challenges and strategies for its development to increase its appeal, and examine its contribution to the local economy. The research employed a qualitative descriptive approach with case studies, involving interviews with culinary entrepreneurs and tourists and observations at key culinary tourism destinations. The findings revealed that, although culinary tourism has the potential to support the preservation of traditional cuisine, the main challenges identified were ineffective promotion, insufficient supporting infrastructure, and a lack of interest among younger generations in continuing traditional culinary businesses. Therefore, collaborative efforts between the government, business owners, and local communities are needed to enhance promotion, quality, and the overall culinary tourism experience, which can positively impact the local economy through increased tourist visits and regional consumption.

Peningkatan Kualitas Tenaga Pendidik: Melalui Keterampilan Kewirausahaan Lestariningsih, Titin; Mau, Daniel Pandu; Prabowo, Ivy Dian Puspitasari; Mahmudi, Mahmudi; Tarigan, Daniel Christian; Dachi, Andreas Aditama
ABDIMASKU : JURNAL PENGABDIAN MASYARAKAT Vol 8, No 1 (2025): JANUARI 2025
Publisher : LPPM UNIVERSITAS DIAN NUSWANTORO

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas tenaga pendidik melalui pelatihan keterampilan kewirausahaan sebagai sumber penghasilan tambahan. Dalam era globalisasi dan persaingan yang semakin ketat, pendidik dituntut tidak hanya memiliki kompetensi dalam bidang akademik, tetapi juga kemampuan berwirausaha untuk meningkatkan kesejahteraan mereka. Kegiatan ini melibatkan serangkaian pelatihan yang mencakup materi dasar kewirausahaan, pengelolaan usaha, serta strategi pemasaran yang aplikatif. Hasil dari pelatihan ini menunjukkan peningkatan pengetahuan dan keterampilan peserta dalam merintis usaha kecil, yang berpotensi menjadi sumber pendapatan tambahan. Selain itu, program ini juga mendorong terciptanya inovasi dan kreativitas di kalangan pendidik, sehingga dapat memberikan dampak positif bagi lingkungan pendidikan dan masyarakat. Melalui pengabdian ini, diharapkan tenaga pendidik dapat lebih mandiri secara finansial dan termotivasi untuk mengembangkan jiwa kewirausahaan yang berkelanjutan.

Educational Culinary Approach to Enhance Students' Interest, Skills, and Knowledge in Cooking at SMA Katolik Stella Maris Surabaya Daniel Pandu Mau; Ivy Dian Puspitasari Prabowo; Elvin Adisatria Lukman
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 7 No. 3 (2024): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v7i3.4889

Education in Indonesia often overlooked practical skills such as cooking, despite their importance for health and independence. This program implemented the Educational Culinary Approach at SMA Katolik Stella Maris in Surabaya to enhance students' interest, skills, and knowledge in cooking. The method involved preparation, planning, implementation, and evaluation of cooking training. Initial observations indicated that only 30% of students initially showed active interest in cooking activities. Following the training, results showed a significant increase in interest (90%) and cooking skills (80%) among students. Besides improving practical skills, the program integrated Catholic values such as social service. Group cooking activities provided psychosocial benefits, including enhanced self-confidence and social interaction. The final evaluation demonstrated that this program successfully enhanced students' holistic interests, skills, and knowledge in cooking. It proved that integrating academic education with practical skills could yield positive outcomes, both in practical skills and students' character and social development.

KULINER LOKAL SEBAGAI DAYA TARIK KOTA MALANG Prabowo, Ivy Dian Puspitasari; Lestariningsih, Titin; Mau, Daniel Pandu
Jurnal Industri Parawisata Vol 6 No 2 (2024): Jurnal Industri Pariwisata JANUARY 2024
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v6i2.1476

Perkembangan kuliner Indonesia terus berubah dengan hidangan yang semakin unik dan nikmat. Industri kuliner lokal semakin tergeser. Penelitian ini bertujuan untuk mengidentifikasi potensi kuliner khas kota Malang yang menjadi daya tarik wisata. Menjamurnya bisnis kuliner yaitu: restoran, kafe dan Pedagang Kaki Lima (PKL) di Koridor Jalan Sukarno Hatta Malang, menambah kota ini tidak ada sepinya siang malam ramai. Jenis penelitian kualitatf dengan pendekatan literatur review. Pengumpulan data melalui penelusuran situs Google, Google Scholar, Researchgate, Simantic, neliti. Hasil penelitian menunjukkan kuliner lokal menjadi daya tarik wisatawan datang untuk mendapatkan pengalaman yang menyenangkan. Untuk itu, pemerintah dan masyarakat sudah seharusnya bersama-sama bersinergitas dan kolaborasi dalam meningkatkan brand kota kuliner sebagai kota kuliner dengan mengadakan event â€“ event yang dapat menarik, wisatawan menikmati sajian kuliner kas Malang. Melestarikan makanan lokal yang menjadi khas Malang. Menata dan memberikan ruang bagi pelaku usaha bisnis kuliner sehingga dapat dengan mudah para wisatawan menemukan makanan dan minuman khas lokal Malang.

Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya Mau, Daniel Pandu; Mau, Yesarela Pandu; Wibowo, Otje Herman; Kurniansah, Rizal; Artana, I Wayan Arta; Ariawan, I Wayan Adi Putra
GREENOMIKA Vol. 6 No. 2 (2024): GREENOMIKA
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/unu.gnk.2024.06.2.3

Traditional Indonesian cuisine, including that of Surabaya, plays an essential role in the cultural identity and heritage of the region. However, rapid globalization and modernization have led to declining interest in traditional foods, particularly among younger generations, who prefer fast food. This study aimed to analyze the role of culinary tourism in preserving and promoting traditional Surabaya cuisine, identify the challenges and strategies for its development to increase its appeal, and examine its contribution to the local economy. The research employed a qualitative descriptive approach with case studies, involving interviews with culinary entrepreneurs and tourists and observations at key culinary tourism destinations. The findings revealed that, although culinary tourism has the potential to support the preservation of traditional cuisine, the main challenges identified were ineffective promotion, insufficient supporting infrastructure, and a lack of interest among younger generations in continuing traditional culinary businesses. Therefore, collaborative efforts between the government, business owners, and local communities are needed to enhance promotion, quality, and the overall culinary tourism experience, which can positively impact the local economy through increased tourist visits and regional consumption.

Implementation of Nutrition-Based Culinary Education for Community Welfare through Demonstration and Active Participation Methods Daniel Pandu Mau; Prabowo, Ivy Dian Puspitasari; Lukman, Elvin Adisatria; Loo, Yohanes Elijah; Messi, Lionel
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5506

Enhancing community knowledge regarding healthy cooking techniques and nutrition was an important need. This activity sought to provide nutrition-based culinary education through demonstration methods and active participant involvement. The methods employed involved direct instructor demonstrations and evaluations using questionnaires and in-depth interviews. The evaluation results indicated a high level of participant satisfaction, with 86.4% expressing satisfaction with the materials, 82.6% appreciating the demonstration methods, and 89.1% being satisfied with the instructors' capabilities. Further interviews confirmed that many participants felt more confident applying healthy cooking techniques at home, with the professional and friendly instructors receiving high praise. The discussion highlighted the importance of interactive methods in enhancing understanding and recommended including health-related topics and using local ingredients in future programs. The conclusion indicated that this culinary education program encouraged participants to adopt healthier eating habits. Recommendations for further development included enhancing materials with additional topics and incorporating hands-on cooking practice sessions to strengthen participants' skills.

Pelestarian kuliner tradisional melalui experiental learning pada pembuatan es cendol Mau, Daniel Pandu; Lestariningsih, Titin; Dachi, Andreas Aditama; Kusumawati, Natalia
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 6 No. 1 (2025)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v6i1.23421

Di tengah arus globalisasi, kuliner tradisional Indonesia seperti Es Cendol menghadapi risiko kehilangan identitas akibat dominasi gaya hidup modern. Program pelatihan ini dirancang untuk meningkatkan pemahaman generasi muda terhadap nilai budaya dan teknik pembuatan Es Cendol menggunakan pendekatan experiential learning, yang mengedepankan pembelajaran melalui pengalaman langsung. Kegiatan ini melibatkan siswa SMP-IT Al Uswah Surabaya dalam tiga tahapan: pengenalan teori dan demonstrasi pembuatan, praktik langsung dalam kelompok, serta evaluasi dan refleksi. Peserta mempelajari sejarah, filosofi, serta teknik penggunaan bahan alami seperti daun pandan dan daun suji. Hasil menunjukkan peningkatan pemahaman peserta terhadap nilai budaya Es Cendol, keterampilan teknis dalam proses pembuatan, dan apresiasi terhadap bahan alami. Metode ini efektif menanamkan kebanggaan dan tanggung jawab terhadap pelestarian kuliner tradisional. Hasil pelatihan ini menunjukkan bahwa experiential learning merupakan pendekatan yang relevan untuk melestarikan warisan budaya sekaligus mendorong kreativitas generasi muda. Temuan ini dapat menjadi model pembelajaran yang dapat diterapkan dalam pelatihan kuliner tradisional lainnya.

Strategi Pengelolaan Ekowisata Berkelanjutan: Studi Kasus Kawasan Konservasi di Kalimantan Tengah Mau, Daniel Pandu; Mau, Yesarela Pandu; Kurniansah, Rizal; Ariawan, I Wayan Adi Putra; Artana, I Wayan Arta
ARBITRASE: Journal of Economics and Accounting Vol. 6 No. 1 (2025): July 2025
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/arbitrase.v6i1.2537

This study aimed to formulate a sustainable ecotourism management strategy for the conservation area of Taman Wisata Alam (TWA) Bukit Tangkiling, Central Kalimantan. The area holds significant natural and cultural potential. Still, its management faces several challenges, including environmental degradation caused by illegal activities, weak inter-institutional coordination, low community participation, and suboptimal economic benefits for residents. A descriptive qualitative approach was employed. Data were collected through in-depth interviews, participant observation, field documentation, and literature review. Informants were selected purposively and included area managers, local government officials, community leaders, tourism business actors, and visitors. The findings revealed that the absence of interpretive facilities, low ecotourism literacy, and the underdevelopment of community-based tourism enterprises constituted the main obstacles to effective management. Based on these findings, the recommended management strategies include: utilizing geospatial technology for area mapping, providing digital training for local communities, diversifying tourism products, and integrating local culture into education and promotion programs. These strategies emphasize collaboration among area managers, communities, and local governments. The study’s findings are expected to strengthen community-based conservation governance and support the development of sustainable ecotourism in Central Kalimantan.

Peningkatan Keterampilan Siswa Di Luar Sekolah: Memasak Makanan Tradisional Titin Lestariningsih; Daniel Pandu Mau; Andreas Dachi
Jurnal Pengabdian Masyarakat Manage Vol. 6 No. 1 (2025): Februari
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/manage.v6i1.2744

Pengabdian masyarakat ini bertujuan untuk meningkatkan keterampilan memasak makanan tradisional pada siswa di luar sekolah, sekaligus memperdalam pemahaman mereka terhadap nilai budaya lokal yang melekat pada kuliner daerah. Kegiatan ini dilaksanakan melalui pendekatan praktik langsung (hands-on training), bimbingan oleh ahli kuliner. Dengan metode berbasis praktik dan bimbingan mentor, siswa belajar secara interaktif, memahami teknik memasak yang benar, serta mendapatkan pengetahuan tentang filosofi dan sejarah di balik hidangan tradisional. Hasil program menunjukkan peningkatan keterampilan memasak siswa, pemahaman yang lebih mendalam tentang budaya kuliner, serta rasa percaya diri dan kemandirian dalam memasak. Secara keseluruhan, program ini tidak hanya mengasah keterampilan memasak, tetapi juga menumbuhkan rasa cinta siswa terhadap budaya kuliner daerah, mempererat hubungan antara siswa dan masyarakat, serta mendorong pelestarian warisan kuliner lokal.

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