Pengaruh Peran Perempuan dalam Melestarikan Makanan Tradisional di Industri Kuliner

  • Winda Dwi Safitri Universitas Negeri Medan
  • Clarasati Anggraini br Sihombing Universitas Negeri Medan
  • Fatma Tresno Ingtyas Universitas Negeri Medan
  • Laurena Ginting Universitas Negeri Medan
Kata kunci: women's role, traditional food, culinary industry, cultural preservation

Abstrak

This study aims to analyze the influence of women's roles in preserving traditional foods in the culinary industry. Traditional food not only serves as a cultural identity but also holds significant economic potential. Women often act as guardians of culinary traditions through their expertise, innovation, and the application of cultural values in production processes. This research employs a qualitative method with a case study approach focusing on several local culinary industry practitioners. The findings reveal that women play a central role in sustaining traditional recipes, enhancing creativity in presentation, and expanding market access through modern marketing strategies. In conclusion, women's contributions to preserving traditional foods positively impact cultural sustainability and the development of the culinary industry.

Abstrak

 

Penelitian ini bertujuan untuk menganalisis pengaruh peran perempuan dalam melestarikan makanan tradisional di industri kuliner. Makanan tradisional tidak hanya menjadi identitas budaya, tetapi juga memiliki potensi ekonomi yang signifikan. Perempuan sering kali menjadi penjaga tradisi kuliner melalui keahlian, inovasi, dan penerapan nilai-nilai budaya dalam proses produksi. Penelitian ini menggunakan metode kualitatif dengan pendekatan studi kasus pada beberapa pelaku industri kuliner lokal. Hasil penelitian menunjukkan bahwa perempuan memiliki peran sentral dalam menjaga keberlanjutan resep tradisional, meningkatkan kreativitas dalam penyajian, serta memperluas akses pasar melalui strategi pemasaran modern. Kesimpulannya, kontribusi perempuan dalam pelestarian makanan tradisional berdampak positif terhadap keberlanjutan budaya dan perkembangan industri kuliner.

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Referensi

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Diterbitkan
2024-12-17
Bentuk Sitasi
Safitri, Winda, Clarasati br Sihombing, Fatma Ingtyas, and Laurena Ginting. MODELING: Jurnal Program Studi PGMI 11, no. 4 (December 17, 2024): 219-231. Accessed February 18, 2025. https://jurnal.stitnualhikmah.ac.id/index.php/modeling/article/view/2655.
Section
Articles