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All Journal JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS (JHSSB) Assoeltan: Indonesian Journal of Community Research and Engagement
Indiarti, Nona Riri
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WORK ETHIC OF NYAO PEOPLE IN MOSSO VILLAGE, INDONESIA AND PAPUA NEW GUINEA (PNG) BORDER AREA Frank, Simon Abdi Kari; Idris, Usman; Flassy, Marlina; Ilham, Ilham; Abisay, Andi; Indiarti, Nona Riri; Darmawan, Hironimus
JOURNAL OF HUMANITIES, SOCIAL SCIENCES AND BUSINESS Vol. 3 No. 4 (2024): AUGUST
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/jhssb.v3i4.1670

Abstract

This research aims to understand the work ethic of the Nyao people in Mosso Village, a border area between Indonesia and Papua New Guinea (PNG). The research focuses on identifying the factors that shape their work ethic and its impact on social, economic and cultural life. A qualitative approach was used in this research with ethnographic methods. Data was collected through in-depth interviews with key informants selected using a snowball sampling technique, including village heads, traditional leaders (Ondoafi), and community members. Participatory observations were also conducted to understand community work practices firsthand. Data analysis was conducted inductively through the stages of coding, categorization, and interpretation. The results showed that the work ethic of the Nyao community was formed since childhood through the socialization of cultural values in the family and community. The main factors that drive their work ethic include the values of honesty, discipline, responsibility, and adaptation to the environment. In addition, interaction with the surrounding community and the desire to achieve a better life also strengthen their work motivation. This work ethic contributes to household economic sustainability and maintaining social harmony within the community.
Pemberdayaan Pewarisan dan Pelatihan Pengelolaan Kuliner Lokal Sagu Pisang kukus (Em Nime Ouw) Orang Ayapo : Empowerment of Heritage and Training for Management of Local Culinary Sago Steamed Banana (Em Nime Ouw) of the Ayapo People Frank, Simon Abdi K.; Idris, Usman; Flassy, Marlina; Indiarti, Nona Riri; Abisay, Andreas; Yeimo, Selfi
Assoeltan: Indonesian Journal of Community Research and Engagement Vol. 3 No. 2 (2025): Assoeltan: Indonesian Journal of Community Research and Engagement
Publisher : Edujavare Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70610/assoeltan.v3i2.920

Abstract

The diversity of Indonesian culinary flavors has become a distinct identity for the region, this local culinary food can be easily found from Sabang to Merauke. This community service activity aims to empower and pass on the skills of managing local culinary arts, namely Steamed Banana Sago (Em Nime Ouw), to the Ayapo community, especially the younger generation. The problem faced is the declining interest of the younger generation in preserving traditional culinary due to the dominance of instant foods and the flow of modernization. The method used in this activity is Participatory Action Research (PAR), with live demonstrations by traditional leaders and elderly women who are still actively involved in making traditional culinary. This activity is carried out in a participatory manner, involving local youth in the entire production process, from selecting ingredients (red sago flour, ripe bananas, coconut water), mixing, wrapping with farofe leaves, to steaming in a traditional stove. The results of the activity show that the demonstrative approach successfully increases practical understanding and cultural awareness among the younger generation, while fostering pride in local culinary identity. In addition, strengthening cultural values through culinary media opens up new economic opportunities based on sustainable local gastronomic tourism.
Co-Authors Abisay, Andi Abisay, Andreas Darmawan, Hironimus Flassy, Marlina Frank, Simon Abdi K. Frank, Simon Abdi Kari Idris, Usman Ilham Ilham Yeimo, Selfi