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All Journal Jurnal Minfo Polgan (JMP) Madani: Multidisciplinary Scientific Journal
Turyadi, Itto
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Journal : Madani: Multidisciplinary Scientific Journal

 1 
The Regeneration Crisis and Degradation of Traditional Garut Dodol Packaging: A Threat to Sundanese Culinary Cultural Identity Wulandari, Sema; Ayu S, Rani Windi; Sifa, Sakila Nanda; Vanessa, Tia Devani; Turyadi, Itto
Madani: Jurnal Ilmiah Multidisiplin Vol 4, No 4 (2026): May 2026
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20166617

Abstract

Dodol Garut is a traditional culinary product of Garut Regency, West Java, which has held historical, economic, and cultural significance since 1926. Its natural-material packaging is a key element shaping the product's cultural identity. However, amid modernization and globalization, two interrelated phenomena have emerged: (1) a regeneration crisis among artisans threatening traditional knowledge continuity, and (2) a packaging degradation from natural to synthetic materials, eroding local wisdom values. This study employs a literature review method with a qualitative-descriptive approach and critical analysis of scholarly sources. The findings indicate that the packaging shift is not merely aesthetic, but reflects weakening intergenerational knowledge transmission and erosion of Sundanese visual cultural identity. Locally-based packaging innovation such as integration of Garutan batik motifs and MSME mentoring has proven to enhance competitiveness while preserving cultural identity. Comprehensive preservation strategies are needed, including local-wisdom-based education, UMKM designer collaboration, eco-friendly packaging evaluation, and government policies supporting traditional product authenticity.
The Regeneration Crisis and Traditional Packaging of Garut Wajit: A Threat to Sundanese Culinary Cultural Identity Kamila, Nisa Nurul; Ahira, Arash; Putri, Reisya Nabila; Fauziah, Tenti; Turyadi, Itto
Madani: Jurnal Ilmiah Multidisiplin Vol 4, No 4 (2026): May 2026
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20168849

Abstract

Wajit Garut is a traditional food originating from Garut Regency, West Java, which has been produced for generations using local ingredients and wrapped in natural corn leaves as a marker of Sundanese cultural identity. In the face of modernization, changes in values between generations, and the impact of the COVID-19 pandemic, two interrelated issues have emerged: (1) the challenge of regeneration that threatens the sustainability of traditional knowledge, and (2) the potential degradation of packaging from natural materials to synthetic materials that erode the values of local wisdom. This study uses a qualitative descriptive method through direct field observation and in-depth interviews with Ibu Dini, the founder and sole home-based wajit producer that has been operating since 2012 in Garut Regency. The results show that wajit production is highly dependent on certain irreplaceable ingredients, especially brown sugar from Bungbulang and traditional production techniques, with corn leaf packaging that has functions and cultural values that cannot be replaced by plastic. The challenge of regeneration is clearly evident even though Ibu Dini's children have begun to help and learn the production process, but the commitment to continue the business has not yet been formed. The study also confirmed that the performance of wajit (rice cake) MSMEs is influenced by product quality, innovation capacity, and local government support.
Utilization of Katuk Leaves (Sauropus androgynus) as an Herbal Food to Support Breast Milk Production in Breastfeeding Mothers: A Literature Review Rahmah, Tatiya Riftiani; Halim Fawaz, Syahal; Turyadi, Itto
Madani: Jurnal Ilmiah Multidisiplin Vol 4, No 3 (2026): April 2026
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.201307838

Abstract

Insufficient breast milk production remains one of the obstacles to the success of exclusive breastfeeding. One of the local food ingredients widely used by the community to support breast milk production is katuk leaves (Sauropus androgynus). This study aims to analyze the utilization of katuk leaves as an herbal food to support breast milk production in breastfeeding mothers. The method used was a narrative literature review by examining three relevant articles regarding the effect of katuk leaves on breast milk production, the cultivation of katuk leaves as processed food ingredients, and the use of katuk as a herbal plant in the community. The results of the review indicate that katuk leaves have potential as a galactagogue because they contain compounds such as sterols, alkaloids, papaverine, flavonoids, vitamins, and minerals. Katuk leaves can also be processed into various forms, such as clear vegetable soup, decoctions, extracts, biscuits, and other food products. In addition, ethnobotanical studies show that the most common use of katuk leaves in the community is to promote breast milk production. Therefore, katuk leaves have the potential to be used as an herbal food to support breast milk production; however, their use should consider proper processing methods and safe consumption limits.
Innovation of Moringa Leaf Products to Attract the Interest of the Younger Generation at Rumah Kelor Anjani, West Java Yusan, Shiva Naura Haydia; Azahra, Nadzala Salsabila; Zesik, Melisa; Seftiani, Yeni; Turyadi, Itto
Madani: Jurnal Ilmiah Multidisiplin Vol 4, No 3 (2026): April 2026
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20132063

Abstract

This study aims to examine product innovations involving processed moringa leaves developed by Micro, Small, and Medium Enterprises (MSMEs) at Rumah Kelor Anjani and to assess the role of these innovations in increasing consumer interest, particularly among the younger generation. A qualitative, descriptive approach was used to conduct this study. Data collection was conducted through in-depth online interviews with entrepreneurs who have been running their businesses since 2015. The research findings indicate that moringa leaves hold significant potential as a functional food ingredient; however, their use remains hindered by negative public perceptions and low levels of awareness. Product innovations, such as the development of moringa-based food and beverage products, the selection of more modern packaging, and adaptation to the consumption trends of the younger generation, have proven successful in increasing product appeal. Additionally, marketing strategies via social media are considered effective for reaching young consumers. Thus, product innovations targeting the preferences of the younger generation and public education are crucial for increasing the acceptance of moringa leaf-based products.
Co-Authors Ahira, Arash Ayu S, Rani Windi Azahra, Nadzala Salsabila Fauziah, Tenti Halim Fawaz, Syahal Kamila, Nisa Nurul Lestari, Andi Nenie Sri Putri, Reisya Nabila Rahmah, Tatiya Riftiani Seftiani, Yeni Sifa, Sakila Nanda Vanessa, Tia Devani Wulandari, Sema Yusan, Shiva Naura Haydia Zesik, Melisa