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Mira Mirnawati
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Ideas: Jurnal Pendidikan, Sosial dan Budaya
Published by Ideas Publishing
ISSN : 2442367X     EISSN : 2656940X     DOI : https://doi.org/10.32884
Core Subject : Education, Social,
Education Social Sciences Other
Jurnal Ideas adalah sebuah jurnal online berbasis OJS yang memfasilitasi publikasi artikel ilmiah dari hasil penelitian. Hasil penelitian dapat berupa hasil penelitian mandiri atau kolaboratif. Peneliti dapat berasal dari berbagai kalangan seperti guru, dosen, mahasiswa, atau praktisi. Fokus kajian keilmuan Jurnal Ideas terbagi menjadi tiga ruang lingkup yang setiap ruang lingkupnya membatasi pada beberapa kajian saja. Berikut ini secara detail dijelaskan.
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 766 Documents
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Komparasi Kawasan Heritage Braga dan Mall Paskal 23 di Bandung Geraldine, Gaby Christalia; Ang, Chelsea Angelica; Sumartono, Michelle Elizabeth; Srikandini, Raisyha
Ideas: Jurnal Pendidikan, Sosial dan Budaya Vol 11 No 4 (2025): Ideas: Pendidikan, Sosial, dan Budaya (November)
Publisher : Ideas Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32884/ideas.v11i4.2389

Abstract

Braga is a historic area in Bandung characterized by colonial-era buildings and a distinctive old-town atmosphere that holds significant value in the city’s architectural development. Since the Dutch colonial period, this area has functioned as a social, economic, and cultural center. Paskal 23 Mall a modern urban area with enclosed buildings serving as shopping and entertainment facilities. Comparing these two areas is important to understand spatial changes caused by modernization. Descriptive qualitative method was employed through observation and short interviews. The results indicate that Braga is appreciated for its historical, while Paskal 23 Mall is more organized, cleaner, and comfortable.
Lotek Rumahan sebagai Representasi Kearifan Lokal Kuliner Tradisional Jawa Barat: Analisis Komparatif dengan Gado-Gado Susanto, Sherly; Rohimah, Hapsari Nusajati; Putri, Dahista Prajna; Hidaya, Nur
Ideas: Jurnal Pendidikan, Sosial dan Budaya Vol 11 No 4 (2025): Ideas: Pendidikan, Sosial, dan Budaya (November)
Publisher : Ideas Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32884/ideas.v11i4.2394

Abstract

Background and Significance: Homemade Lotek, as an authentic representation of West Javanese cuisine, is often overlooked in academic studies that focus more on commercial versions. Understanding the distinguishing characteristics of homemade Lotek is necessary to preserve the local wisdom of traditional cuisine. Problem: This article discusses the lack of recognition of homemade Lotek as a culinary entity with specific characteristics compared to similar dishes such as Gado-gado. Objective: This study aims to analyze the sensory and philosophical characteristics of homemade Lotek and compare it with Gado-gado to affirm its independent identity. Method: The study uses a descriptive qualitative approach with comparative analysis through systematic observation and in-depth sensory analysis. Sample: One sample of home-cooked Lotek and one sample of street-vendor Gado-gado were comprehensively analyzed. Conclusion: The results of the study conclude that homemade Lotek has distinctive sensory characteristics in the form of coarse spice texture, pungent spicy taste, and strong kencur aroma, which represent the philosophy of simplicity and honesty of West Java flavors, significantly different from gado-gado.
Komparasi Kuliner Seblak Tradisional dan Seblak Modern Sakyamuni, Ajeng Sukma; Tjendrawan, Felice Ariel; Jusraidil, Jusraidil; Iputri, Nadine Marvella
Ideas: Jurnal Pendidikan, Sosial dan Budaya Vol 11 No 4 (2025): Ideas: Pendidikan, Sosial, dan Budaya (November)
Publisher : Ideas Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32884/ideas.v11i4.2390

Abstract

Seblak is a traditional food from West Java that has undergone a significant transformation from a simple traditional street snack into an urban culinary icon in Indonesia. This study aims to understand how seblak developed from its traditional form based on boiled cracker chips into modern seblak with various flavor options, toppings, and increasingly creative and appealing serving methods. The main issues examined include changes in cultural values, public perceptions of the social status of traditional food, and the economic impact generated by the commercialization of modern seblak within the context of the culinary industry. The research employed a qualitative method with a comparative analysis approach through direct observation of seblak selling practices, accompanied by document analysis such as articles, archives, and promotional materials related to the development of traditional and modern seblak. The results of the study indicate that innovation in taste, packaging, and marketing strategies plays an important role in expanding the market segment, especially among teenagers and urban communities that prioritize practicality. Seblak is no longer regarded as a food for the lower class, but has transformed into a creative culinary product that reflects the ability of Sundanese people to adapt to changes in time and consumption trends. This study concludes that seblak plays an important role in maintaining the existence of local cultural identity while also contributing to the growth of the increasingly competitive and sustainable regional creative economy
Eksistensi Batagor sebagai Warisan Kuliner Sunda di Tengah Modernisasi Kota Bandung Pratama, Carissa Alodia; Chan, Michelle; Sam, Debora Yesua Hadhasa; Chandra, Maximilianus Nathan
Ideas: Jurnal Pendidikan, Sosial dan Budaya Vol 11 No 4 (2025): Ideas: Pendidikan, Sosial, dan Budaya (November)
Publisher : Ideas Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32884/ideas.v11i4.2391

Abstract

Bandung is renowned as one of Indonesia's most popular culinary destinations, offering a diverse selection of eateries and unique, mouth-watering dishes. Dishes such as batagor, siomay, surabi, seblak, and peeyeum have become culinary icons, reflecting the rich culture and creativity of its people. The purpose of this study was to examine the diversity of Bandung's culinary traditions and their impact on tourism and the local economy. The research method used was descriptive qualitative. The results show that batagor remains a pioneering traditional Bandung food, popular among all groups
Cita Rasa dan Kreativitas Aci dalam Kuliner Bandung Hartanto, Lidiya Giovanni; Budiman, Debora Olivia; Febrina, Marshella
Ideas: Jurnal Pendidikan, Sosial dan Budaya Vol 11 No 4 (2025): Ideas: Pendidikan, Sosial, dan Budaya (November)
Publisher : Ideas Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32884/ideas.v11i4.2392

Abstract

Bandung cuisine is known as an icon of West Java gastronomy with rich innovation and local flavors. Aci, as the basic ingredient of traditional snacks, symbolizes Sundanese creativity in processing simple ingredients. However, culinary modernization and the influx of fast food pose challenges such as declining consumer interest and the risk of losing local culinary identity. This study aims to examine variations of aci based snacks in Bandung and their role in maintaining traditional snack existence. The method used is descriptive qualitative through field observations and interviews. Results show that aci based snacks such as cimin and cimol preserve culture
Eksplorasi Visual Flora dan Fauna dalam Ilustrasi Kontemporer Berbasis Medium Gutta Tamarind Diatas Kain Armani Wijaya, Olivedia Justin; Nafi, Diva Graciella Augusta; Djenmakani, Laurens Enrico; Baene, Basituasi; Wen, Karen Christl; Suryana, Wawan
Ideas: Jurnal Pendidikan, Sosial dan Budaya Vol 11 No 4 (2025): Ideas: Pendidikan, Sosial, dan Budaya (November)
Publisher : Ideas Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32884/ideas.v11i4.2388

Abstract

This study discusses the visual exploration of flora and fauna in contemporary illustrations based on Armani fabric using the gutta tamarind technique. The purpose of this study is to identify the visual advantages of natural organic forms when processed through a creative experimental approach in textile painting courses. The method used is a creative experimental method with an artistic approach that includes four stages, namely visual exploration, creation of works, analysis of works, and conclusions. Visual exploration is carried out through visual observation, data collection, and literature studies with relevant sources. The creation stage focuses on the application of the gutta tamarind cold wax technique and the exploration of natural and pastel colors. The use of cold wax includes the stages of line formation, coloring, drying, and repeated washing within a period of one to two weeks. The analysis of the work emphasizes that the combination of the entire process can create imaginative visuals. The results of this study confirm that the gutta tamarind technique on Armani fabric has the potential to produce distinctive and unique visual qualities through a combination of lines, motifs, shapes, textures, and colors. Although the gutta tamarind technique is not yet widely used, the findings of this study can be a source of information that can be used and developed further by the community in the process of community development and art practice

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