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All Journal Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Pengabdian kepada Masyarakat
Riana Dwi Putri
Sekolah Tinggi Pariwisata Bogor
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Traditional Food serves in Wedding Ceremony As Cultur in Nagari Balah Aie Kabupaten Padang Pariaman Riana Dwi Putri
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 4, No 2 (2021): JOURNAL FAME Journal Food and Beverage, Product and Services, Accommodation Indu
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v4i2.2804

Abstract

This study purpose is to describe the implementation of the Manjalang Mintuo custom event, to identify the type of traditional food of Juadah, to describe the equipment used to bring the traditional food of Juadah and to express the meaning of the customary food brought to Manjalang Mintuo event.This research is a qualitative study with a descriptive approach, research location in Nagari Balah Aie District VII Koto Sungai Sariak Padang Pariaman. The object of research is a series of ceremonies of traditional wedding ceremonies, indigenous foods brought, tools used to bring custom food, and the meaning of custom food brought on the implementation of the ceremony Manjalang Mintuo. Data collection techniques with observation, interview and documentation. Data analysis techniques are data reduction, data presentation and conclusion.The results of this study indicate that (1)Manjalang Mintuo event series has two stages: first, preparation before the event consisting of processing and preparation of traditional food Juadah, and second, the implementation of Manjalang Mintuo consisting of jalan basamo, makan basamo, panyiriahan, pembukaan juadah  and, pulang ka rumah. (2)Traditional food at manjalang mintuo event is nasi kunyik, singgang ayam, juadah (wajik simanih, cake stamp/aluo,kanji, jalabio, kipang, juadah tuku/ambuik-ambuik, pinyaram). (3)Processing equipment and carrying custom food at the mintuo manjalang event is a kuali besar, kuali sedang, langsang, cetakan jalabio, cetakan ambuik-ambuik, sudu kayu/sudu basi, rumah-rumah tabui, tuduang samba, rendo, dalamak. 4)Traditional food at a ceremony Manjalang Mintuo has the meaning of household life and shows the silahturrahmi relationship between anak daro family and marapulai family. This research can make juadah as one of the culture heritage from Balah Aie VII Koto Sungai Sariak.Keywords: traditional food, wedding ceremony.
PELATIHAN DESAIN MENU MAKANAN UNTUK POKDARWIS DALAM RANGKA MENDUKUNG PENGEMBANGAN DESA WISATA DI DESA SUKAJADI, BOGOR Riana Dwi Putri
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 4: September 2021
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i4.256

Abstract

Programs to increase the interest of local and international tourists to villages tourism need to be supported by knowledge of human resources in the tourism industry, especially regarding designing food and beverage menus, which are one of the supporters in tourism products. The purpose of this community service activity (PKM) is to provide training to help tourism awareness groups (Pokdarwis) in Sukajadi Village, Tamansari District, Bogor. Based on interviews conducted before the program started, the people of Sukajadi Village as a whole did not know how to design food and drink menus and how to promote regional specialties from Sukajadi Village, so training was carried out on the basic knowledge that Pokdarwis should have on how to design food and drink menus. Through discussions during training with Pokdarwis, creative ideas regarding menus have the potential to be developed. Participants in this training can understand well all the material provided. Participants also realized the importance of deepening their knowledge of designing food and beverage menus to produce superior tourism products.
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