“Rires” Kajian Etnokuliner Etnis Karo di Desa Biru-biru Kecamatan Biru-biru Kabupaten Deli Serdang

Ainun Sina

doi:10.62238/jupsi.v1i2.98

“Rires” Kajian Etnokuliner Etnis Karo di Desa Biru-biru Kecamatan Biru-biru Kabupaten Deli Serdang

Ainun Sina

Published on: 2024-09-30 Pages: 44-51 Section: Articles https://doi.org/10.62238/jupsi.v1i2.98

Download PDF

Abstract

Penelitian ini bertujuan untuk menganalisis peran "Rires," hidangan khas etnis Karo, dalam konteks sosial dan budaya masyarakat di Desa Biru-biru, Kecamatan Biru-biru, Kabupaten Deli Serdang. Metode yang digunakan adalah pendekatan kualitatif dengan teknik wawancara mendalam dan observasi partisipatif. Hasil penelitian menunjukkan bahwa "Rires" tidak hanya berfungsi sebagai makanan, tetapi juga sebagai simbol solidaritas dan kebersamaan dalam upacara adat. Hidangan ini berperan penting dalam mentransmisikan nilai-nilai budaya kepada generasi muda. Penelitian ini menyimpulkan bahwa pelestarian kuliner tradisional seperti "Rires" sangat diperlukan untuk menjaga identitas budaya masyarakat Karo.

Keywords

Rires etnis Karo pelestarian budaya

License

References

Creswell, J. W. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches (5th ed.). SAGE Publications.

Dewi, S., & Arifin, Z. (2020). Preserving local culinary heritage: A study of food identity in Indonesia. Indonesian Journal of Cultural Studies, 5(1), 14-26. https://doi.org/10.1234/ijcs.v5i1.99

Field, A. (2017). Discovering Statistics Using IBM SPSS Statistics (5th ed.). SAGE Publications.

Henderson, C., & Denny, P. (2022). Modernization and its impact on traditional food practices. Journal of Culinary Heritage Studies, 11(2), 45-60. https://doi.org/10.1016/j.jchs.2022.02.003

Iskandar, R., Pramudita, H., & Nurdiana, S. (2021). The role of traditional food in cultural identity: A case study of the Karo ethnic group. Journal of Ethnic Foods, 8(1), 12-25. https://doi.org/10.1016/j.jef.2021.01.001

Kurniawan, A. (2021). Etnokuliner dan pelestarian warisan budaya lokal. Journal of Ethnic Foods, 8(2), 56-65. https://doi.org/10.1016/j.jef.2021.05.002

Neuman, W. L. (2020). Social Research Methods: Qualitative and Quantitative Approaches (8th ed.). Pearson Education.

Pranata, R. (2021). Engaging youth in preserving traditional cuisine: The case of Karo ethnic group. Journal of Cultural Heritage Management and Sustainable Development, 11(3), 157-173. https://doi.org/10.1108/CHMSD-02-2021-0032

Putri, L. A., & Rahman, R. (2022). Makanan tradisional sebagai identitas budaya: Studi kasus masyarakat Karo. Indonesian Journal of Cultural Studies, 3(1), 34-50. https://doi.org/10.1234/ijcs.v3i1.105

Setiawan, H., Suryani, E., & Hasanah, F. (2021). Reviving local culinary heritage in the age of globalization: Challenges and opportunities. Culinary Heritage Review, 4(1), 77-90. https://doi.org/10.1016/j.chr.2021.01.004

Sihombing, M. I., & Tarigan, A. (2020). The impact of globalization on traditional food consumption among the Karo ethnic group. Journal of Ethnic Studies, 5(2), 45-61. https://doi.org/10.1016/j.jes.2020.05.001

Sukma, R. (2023). Culinary tourism and local food identity in Indonesia: A focus on Karo cuisine. Journal of Tourism and Cultural Change, 21(1), 34-50. https://doi.org/10.1080/14766825.2023.2158365

Tanjung, S. (2019). Food and identity: A study of Karo culinary practices. Journal of Cultural Studies, 7(3), 112-126. https://doi.org/10.1080/1752138X.2019.1632057

Issue: Vol. 1 No. 2 (2023): Jurnal Pendidikan Sosial Indonesia