Utilization of Toba Batak Traditional Culinary as Teaching Material for BIPA Learning Based on Local Wisdom
Article Sidebar
Toba Batak Traditional Culinary,
Local Wisdom
Main Article Content
Abstract
This study aims to describe the utilization of traditional Toba Batak culinary as teaching material in learning Indonesian for Foreign Speakers (BIPA) based on local wisdom. The method used is descriptive qualitative with data collection through observation, in-depth interviews, documentation studies, and literature studies. The research subjects included BIPA teachers, BIPA participants, and sources related to traditional Toba Batak culinary. Data analysis was done inductively by reducing data, presenting data, and drawing conclusions. The results of the study describe the process of selecting and preparing BIPA teaching materials that integrate traditional Toba Batak culinary elements as a representation of local wisdom. The teaching materials include aspects of language, cultural knowledge, and language skills by utilizing the Toba Batak culinary context. This study reveals the challenges and strategies in presenting local wisdom in BIPA teaching materials as well as the perceptions of teachers and participants towards the use of traditional culinary-based teaching materials. The research findings can be a reference in developing BIPA teaching materials that are contextual, interesting, and provide an understanding of the richness of Indonesian culture, especially Toba Batak culture.
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Ansari, K., dkk. (2022). Budaya dan kepariwisataan Sumatera Utara. FBS Unimed Press.
Farinda, F. U., & Khaerunnisa. (2023). Upaya pengenalan kuliner lokal Indonesia dalam materi ajar BIPA melalui media audiovisual. Jurnal Ilmiah Bahasa Sastra dan Pembelajarannya (PARAMASA), 10(1), 46-56.
Hali, H., Didipu, H., & Ali, A. H. (2023). Pemanfaatan budaya kuliner Indonesia dalam pembelajaran BIPA. Jambura Journal of Linguistics and Literature, 4(1), 177-184.
Hasanah, D. U., Namia, Y. Q., & Khayati, A. N. (2023). Filosofi kuliner tradisional khas Jawa sebagai identitas nilai kearifan lokal melalui pembelajaran BIPA. Prosiding Seminar Nasional dan Internasional HISKI. 486-499. https://doi.org/10.37905/psni.v3i0.109
Ismawati, E. (2012). Pengajaran bahasa Indonesia untuk penutur asing. Pustaka Pelajar.
Manurung, N. M. S., & Sipayung, K. (2023). Mengenal arsik sebagai makanan khas suku Batak Toba. Jurnal Pendidikan Multidisipliner, 6(11), 81-85.
Munthe, I. Y., & Azmi, C. (2023). Ikan mas arsik sebagai makanan upacara adat khas Batak Toba Sumatra Utara. Jurnal Ilmiah Pariwisata Medan (JIPSI), 1(2), 9-15.
Naibaho, dkk. (2022). Eksplorasi kue tradisional Batak Toba terhadap konsep geometri. Jurnal Pendidikan Matematika, 5(1), 42-48. https://doi.org/10.31539/judika.v5i1.3652
Saragih, A. (2013). Kajian bahasa dalam konteks kearifan lokal. Jurnal Pendidikan Bahasa dan Sastra, 13(1), 1-10.
Sertiawan, N., & Dora, N. (2024). Analisis kearifan lokal melalui ikan mas di dalam perayaan budaya dan ritual keagamaan etnis Batak. Jurnal Ilmu Sosial, Pendidikan dan Humaniora (JISPENDORA), 3(1), 93-109.
Sihombing, R. (2018). Kearifan lokal masyarakat Batak Toba dalam pengolahan makanan tradisional. Jurnal Ilmu Budaya, 4(2), 201-215.
Simanullang, L. S., Septiani, A., & Nadilla, N. (2022). Kajian makanan tradisional khas suku Batak Toba lapet sebagai bentuk pendekatan budaya dan kearifan lokal pada pembelajaran biologi. Prosiding Seminar Nasional Biologi, 113-121.