Article Per Year (5 Year)
p-Index From 2020 - 2025
0.751
P-Index
This Author published in this journals
All Journal Jurnal Administrasi Publik : Public Administration Journal PERSPEKTIF Proceedings of The International Conference on Social and Islamic Studies
Bagus Irawan
Universitas Trunojoyo
Religion Arts Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
DEVELOPMENT OF MADURA TRADITIONAL CULINARY AS CULTURAL HERITAGE AND TRADITION Rachmanto Puji Habibie; Hetti Mulyaningsih; Bangun Sentosa; Bagus Irawan
International Conference on Social and Islamic Studies Proceedings of the International Conference on Social and Islamic Studies (SIS) 2021
Publisher : International Conference on Social and Islamic Studies

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

Abstract

Madurese traditional cuisine is one of the cultures that has developed and has become a symbol of each region. Culinary may be a special attraction for others. In other words, culinary tourism is a tourist activity that highlights culinary characteristics or delicacy as a tourist attraction. A typical food serves as a sign of an area and can distinguish its existence from other regions. Therefore, the researcher hopes to study the development of Madura's traditional culinary as a cultural heritage and tradition in more depth. Culinary existence has touched all aspects of life and is the foundation of every economy, marking social differences, boundaries, ties and contradictions. The interesting thing about food is the changing discourse on food itself. Changes in discourse that emerged as a result of a shift in viewing food as a practical issue became an aesthetic issue. This study aims to explain concepts and solutions about culinary development on Madura Island as a cultural heritage and tradition with a focus on efforts to improve the culinary existence of Madura in the current era, thus making Madura as an island that is rich in characteristics in the culinary field so that it can compete at the international level. national and international. This effort will ultimately encourage the improvement of the quality of human resources on the island of Madura through Madurese culinary entrepreneurship. This research will be through observation, in-depth interviews and documentation to obtain the desired data. Then this study uses the AGIL scheme from Talcott Parsons as a theoretical basis. Using primary and secondary data sources to support the completeness and validity of the data.
Relationship between the Village Head and the Village Consultative Body in Handling Covid-19 in Ubung Village Belinda Sam; Darwin Abd Radjak; M Chairul Basrun Umanailo; Andries Lionardo; Bagus Irawan
Jurnal Administrasi Publik (Public Administration Journal) Vol 11, No 2 (2021): Jurnal Administrasi Publik (Public Administration Journal), December
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jap.v11i2.5374

Abstract

The purpose of this study is to establish a relationship between the village head and the village consultative body in Ubung, Buru Regency. The research problem is focused on the collaboration between the village head and the village consultative body in containing the spread of Covid-19 in Ubung. The study employed a qualitative approach, with a total of twenty informants chosen at random. This study was conducted in the village of Ubung, with informants including village officials, members of the Village Consultative Body, representatives of community leaders, traditional leaders, and religious leaders, as well as community representatives considered to possess competencies relevant to the research objectives. This study collects data about the partnership relationship through observation and in-depth interviews. The analysis technique used is qualitative data analysis under Miles, Huberman, and Spradley's concepts. This study concludes that the village is extremely responsive in planning and implementing the management of Covid-19, making it easier for the community to be involved. The village side also adjusts to the existing conditions to carry out the control of Covid-19, specifically by conducting analysis and identification to decipher the program of activities that will be planned in collaboration with the Village Consultative Body. In the division of Village Consultative Body tasks, the village government prioritizes development sector implementation and public awareness, while the village government focuses more on-field segmentation planning.
Relationship between the Village Head and the Village Consultative Body in Handling Covid-19 in Ubung Village Belinda Sam; Darwin Abd Radjak; M Chairul Basrun Umanailo; Andries Lionardo; Bagus Irawan
Jurnal Administrasi Publik (Public Administration Journal) Vol. 11 No. 2 (2021): Jurnal Administrasi Publik (Public Administration Journal), December
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jap.v11i2.5374

Abstract

The purpose of this study is to establish a relationship between the village head and the village consultative body in Ubung, Buru Regency. The research problem is focused on the collaboration between the village head and the village consultative body in containing the spread of Covid-19 in Ubung. The study employed a qualitative approach, with a total of twenty informants chosen at random. This study was conducted in the village of Ubung, with informants including village officials, members of the Village Consultative Body, representatives of community leaders, traditional leaders, and religious leaders, as well as community representatives considered to possess competencies relevant to the research objectives. This study collects data about the partnership relationship through observation and in-depth interviews. The analysis technique used is qualitative data analysis under Miles, Huberman, and Spradley's concepts. This study concludes that the village is extremely responsive in planning and implementing the management of Covid-19, making it easier for the community to be involved. The village side also adjusts to the existing conditions to carry out the control of Covid-19, specifically by conducting analysis and identification to decipher the program of activities that will be planned in collaboration with the Village Consultative Body. In the division of Village Consultative Body tasks, the village government prioritizes development sector implementation and public awareness, while the village government focuses more on-field segmentation planning.
Pergeseran Entitas Kuliner Madura: Adaptasi Budaya, dan Tradisi Kuliner Lokal Menjadi Komersialisasi Hetti Mulyaningsih; Bangun Sentosa Dwi Haryanto; Muhamad Chairul Basrun Umanailo; Bagus Irawan
PERSPEKTIF Vol. 12 No. 3 (2023): PERSPEKTIF, July
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/perspektif.v12i3.9122

Abstract

This research aims to describe the changes resulting from culinary modernization in Madura, encompassing the regions of Bangkalan, Sampang, Pamekasan, and Sumenep. The method used is descriptive qualitative research with four stages: pre-research, data collection, data analysis, and presentation of the analysis results. Research informants were selected based on information from various sources, with the criteria of at least two generations of selling traditional food and the establishment of food stalls or eateries. The findings of the research reveal the relationship between culinary as cultural heritage and socio-cultural adaptation through the phenomenological processes of acculturation and assimilation. The analysis shows a shift in culinary flavors by eliminating some fundamental principles in the dishes, altering culinary habits and traditions. For example, the rujak (fruit salad) has transformed from salty and spicy to sweet and spicy, even changing the color from red to black. The adaptation of sweetness in rujak is influenced by the migration of Javanese people to Madura, bringing Javanese sugar and black shrimp paste, which have affected the flavor and contributed to the changes. Furthermore, Tajin Sobik, which was previously only found during the Idul Fitri celebration, is now easily obtainable in shops and food stalls on regular days. This shift is influenced by commercial needs that seize the economic opportunities of tourism. These changes are also influenced by economic, cultural, political, and traditional factors inherent in culinary entities. Culinary practitioners in Madura, who should preserve the culture, become agents of culinary change and contribute to the transformation of flavors, culinary culture, and traditions in Madura.
Co-Authors Abd Radjak, Darwin Bangun Sentosa Bangun Sentosa Dwi Haryanto Belinda Sam Hetti Mulyaningsih Hetti Mulyaningsih, Hetti Lionardo, Andries Muhamad Chairul Basrun Umanailo Rachmanto Puji Habibie