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All Journal SPACEPRO TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
Maulid, Amy
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Arts Humanities Environmental Science

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Exploring Traditional Dadiah Food as a Part of Cultural Identity and Sustainability in Minangkabau Tribe Tourism Maulid, Amy; Ciptandi, Fajar
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.231

Abstract

Traditional food is an intangible cultural heritage that has regional, specific characteristics, various kinds and types that reflect the natural potential of each region, so that Indonesia is not only said to be rich in nature, but also in all the diversity of culture and food that exists, but this does not rule out the possibility These traditional foods will experience extinction if their sustainability is not maintained, such as the conventional Dadiah food which originates from West Sumatra.Dadiah is a traditional yogurt from milk buffalo originating in Minangkabau,West Sumatra. Dadiah, as traditional food, needs to be preserved in modern society by providing elements of novelty but still taking into account the characteristics and fundamental values ​​that have been previously owned. This study aims to analyze the application of the innovation leadership pyramid in the traditional food product Dadiah in order to discover the elements of tradition in the traditional food product. This research uses a qualitative descriptive method by collecting data through observation, interviews, and literature study. The data obtained comes from factual conditions in the field when conducting research, so the data received will be analyzed using the innovation guide pyramid. It is hoped that the results of this research will be able to find new elements that can be applied to traditional dadiah food so that the traditional food remains preserved. Keywords: traditional food, dadiah, innovation guiding pyramid
Inovasi Perancangan Sepatu Touring Menggunakan Teknik Scamper Maulid, Amy; Pratama, Randi; Yasti, Miftah Amalia; Sari, Dian Fitriarni; Wijaya, Okza Hendrian; Arrozi, Muhammad
SPACEPRO: Product Design Jurnal Volume 3 Nomor 2, November 2025
Publisher : INSTITUT SENI INDONESIA PADANGPANJANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26887/spacepro.v3i2.6072

Abstract

Meningkatnya tren touring antar kota di kalangan anak muda Indonesia, khususnya mahasiswa pengguna motor matic, telah menyoroti kesenjangan signifikan pada pasar alas kaki yang sesuai. Penelitian ini bertujuan untuk mengembangkan sepatu touring yang dirancang khusus untuk mahasiswa laki-laki usia 20-25 tahun yang mengendarai motor matic, guna menjembatani kesenjangan antara sneakers kasual yang minim proteksi dengan sepatu touring konvensional yang sering dianggap terlalu kaku dan berlebihan secara gaya untuk demografi ini. Penelitian ini menggunakan metode penelitian deskriptif kualitatif, dengan memanfaatkan studi pustaka, observasi lapangan, dan wawancara untuk pengumpulan data. Inti dari proses perancangan adalah teknik berpikir kreatif SCAMPER, yang digunakan untuk menganalisis produk eksisting dan memunculkan gagasan inovatif dengan mengeksplorasi tujuh sudut pandang berbeda yaitu Substitute, Combine, Adapt, Modify, Put to another use, Eliminate, dan Reverse/Rearrange. Hasil dari perancangan ini adalah desain final sepatu touring slip-on yang kasual, sederhana, dan klasik, yang menyatukan fungsionalitas untuk touring jarak menengah (100-150 km) dengan estetika yang relevan untuk aktivitas sehari-hari. Fitur utamanya meliputi kombinasi material kulit asli, kulit sintetis, dan kain elastis, serta komponen fungsional seperti karet elastis dan garis reflektor untuk keamanan. Sebagai kesimpulan, perancangan ini menawarkan solusi hibrida yang menjawab kebutuhan spesifik pengendara motor matic dari kalangan muda, dengan menyediakan produk yang aman, nyaman, dan tetap bergaya.
Redesain Kemasan Dadiah Minangkabau: Integrasi Model AISAS dalam Meningkatkan Portabilitas dan Daya Tarik Visual bagi Wisatawan Maulid, Amy; Sari, Dian Fitriarni; Heruningrum, Heruningrum; Fuad, Saftrian Mukhlizul
Jurnal Ilmiah Pariwisata Vol 31 No 1 (2026): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v31i1.2014

Abstract

Traditional cuisine such as dadih, a fermented buffalo milk product from the Minangkabau culture, represents both cultural identity and a tourism attraction in West Sumatra. However, the product is still marketed using traditional bamboo packaging that is less practical and lacks a strong visual identity in the modern market. This study aims to analyze the limitations of traditional dadih packaging and to formulate a redesigned packaging concept that is more practical, informative, and visually appealing through the integration of the AISAS model, which includes attention, interest, search, action, and share. The research adopts a qualitative approach using an exploratory case study design combined with an ethnographic perspective. Data were collected through field observations and in-depth interviews with five informants consisting of dadih producers, buffalo farmers, culinary business actors, and consumers. Data analysis was conducted using thematic analysis to identify consumer perceptions regarding product identity, visual attractiveness, and packaging functionality. The findings reveal that traditional packaging limits product visibility and influences consumers’ purchase interest. Redesigned packaging that incorporates cultural identity and product information can enhance consumer attention and interest. This study concludes that packaging innovation and digital communication strategies can strengthen the competitiveness of dadih as a traditional culinary product. Keywords: Dadih, traditional cuisine, packaging redesign, AISAS model, gastronomic tourism, digital marketing
Co-Authors Arrozi, Muhammad Fajar Ciptandi Heruningrum, Heruningrum Randi Pratama, Randi Saftrian Mukhlizul Fuad Sari, Dian Fitriarni Wijaya, Okza Hendrian yasti, miftah amalia