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Artikel Nusantara Eng New

Artikel Nusantara Eng New

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Published by Dwi Julian

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Published by: Dwi Julian on Dec 16, 2012
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Sustaining NUSANTARA EFFORTS THROUGH HERITAGE FOOD EDUCATION EARLY AGECHILDRENAtiek ZahrulianingdyahLecturer Department of TJP-FT-UNNESatiekzain@yahoo.co.idPresented in the International Seminar Heritage Nusantara 201218 to 19 December 2012 in Semarang State UniversityAbstractThe era of globalization especially in the field of communication, commerce and tourism, havecontributed substantial and relevant to our consumption patterns shift from traditional foods towardsforeign food or known as Western food. Traditional foods are foods archipelago legacy we must guardand preserve together when we do not want to be a nation that loses his identity. Various attempts have been tried and aggressively campaigned that we love all products of our country culture, one of whichis through early childhood education. Early Childhood Education is the most fundamental level,occupies a very strategic position in the development of human resources. State of Indonesia isconcerned a profound effect on Early Childhood Education. Early childhood education (0-6 years) isthe initial stage for the growth and development of children, so that at this age, is very strategic for theoptimization of business growth and development. Optimization of business children early will giveeffect to the learning experience, when they start going to school, or when they are on time msyarakat plunge in life. On the basis of that consideration, then provide the experience and knowledge of culturalheritage foods deemed most appropriate archipelago introduced early in children aged under five.Concrete intentions in this archipelago heritage food introduction is by entering into a learning activitythat is known as Cooking class and supplying a meal together each day interspersed with a menu of traditional food menu heritage archipelago.Keywords: Food inheritance archipelago, early childhood educationPreliminaryFood heritage Nusantara or known as traditional, include all processed foods native to Indonesia aremyriad in number and variety, among other foods known filling main meal or staple food, snack foodor snack, Sepinggan food and drink, served dinner at home or in another place. Traditional food is believed by Indonesia as the most appropriate food for our nation Indonesia because of culturalconformity, taste, availability of local food needs, nutrients that the body needs and is considered themost appropriate in terms of health, and the most important is according to the tastes and customs of local culture. But if we look at the current, traditional food we are slowly but surely has begun to shiftits existence, with the new food coming from the West or Foreign Country, which is seen by our nation,especially the youth, more prestigious or prestige to those who consume.The era of globalization especially in the field of communication, commerce and tourism led to a shiftin consumption patterns from traditional foods to western foods or food Foreign commonly known asfast food. The younger generation and we liked the modern feel when eating these foods. The view isactually wrong if we see in terms of health and the preservation of our cultural archipelago. Fast food isany food and drink that we can eat in a short time and quickly. Basically fast food or fast food, most of its nutrient content is low calorie foods high in fiber, because the content of animal fat, high sugar andsalt. Pattern of consumption of these foods, it will eventually harm the body because it resulted in penyalit-degenerative diseases, such as cardiovascular, diabetes mellitus, cholesterol, hypertension,obesity, and so on, and the most worrying is the loss of the love of our society to the food itself that isinherited cultural heritage.
What can we do, when we started looking at the people and turned to food coming from ForeignCountries. Efforts what we must do in order to influx of globalization the field of food can we take verywisely without any rejection or a priori attitude toward new things. According to the writer, the rightstep is to introduce the food heritage of cultural heritage to the next generation of children an early ageor age of the children, either through informal education and non-formal education that we often hear the term Early Childhood Education (ECD). As stated by Rohidi (2005: 8) in the National Seminar Food Traditional Image Building, the social institutions that are critical to perpetuation of eating behavior and food are traditional family education. The family is the smallest form of communitygroups that are meeting, intimate and emotive play a huge role in the process of acculturation behavior.Eating behavior, food flavors, food made and consumed by the family (especially the father andmother) was the template for the formation of feeding behavior and food choices of children in thefuture. Through ongoing education in the family, directly or indirectly, or consciously or unconsciously,in fact since the early child has undergone a process of enculturation and socialization in the formationitself (and so also in relation to feeding behavior). How to eat and appetite is the reference to the valueof his parents, the knowledge and confidence first and important for children, and become part of thecultural knowledge in its development in the future.One of the activities programmed in Early Childhood Education is a meal together and Cooking Class.The first years after birth, a period critical for the growth and development of children. This period isoften referred to as the critical period of child development or a golden age (golden Age) for children.At this time the basics of child development laid. The experts and psychologists mengaggap lower secondary early childhood (0-6 years) is a very early stage for the strategic growth and development of their coaching. Proper attention and treatment will have their foundation growth (Conny Semiawan,2002: 10). If in the early childhood children are introduced to a variety of new foods, they will easilyrecognize these foods, ingredients, taste, nutritional value and did not rule taught how to make it, atleast it is spelled out by the teacher and parents. On the basis of these reasons it is appropriate for earlychildhood learning programs interspersed with the meal, be held every day, once a week once a montheven if programmed correctly by referring to the menu nutritionally balanced and varied menu from awide variety of cultures that exist country of Indonesia. As an example of the menu that can be offeredto them is: 1) white rice, vegetable patties know bobor spinach with shrimp, 2) corn rice withscrambled botok vegetables and minced meat, 3) PANCAWARNA corn fried rice, 4) white rice withvegetables tamarind, bacem and jerked tempeh meatloaf, 5) white rice fiercely sour chicken, and so on.In addition to periodically taught also how to make the traditional foods are easy and nutritious foodslike fried bananas, klepon, sentiling, Misro, Combro or jemblem with a variety of content, such as thecontent of the cheese, sauce, tempeh content, meisyes, sugar Java, and so on . When it was introducedand performed in all early childhood education programs, children are expected to be familiar with awide variety of foods archipelago and eventually will love the food when he was growing up. As said by Suhardjo (2006: 128), that the habit of eating is a social and cultural phenomenon that can give anidea of the behavior of the values held by a person or group of people. Factors that influence theselection of food by Barasi (2007: 23) are (1) internal factors (individual) include appetite, aversion(abstinence), preferences (likes), emotion, personality type, mood and stress, (2) external factors (socialand cultural) covering cultural, religious, ethical decisions, economic factors, social norms, educationand awareness about health, media and advertising. Formation behavior and good eating habits should begin right from an early age because humans would need to eat not only meets the needs of physicallyalone, but there are other needs such as the need for psychological, social and cultural rights, as stated by Suhardjo (2006: 130) that the need to eat is not the only impetus to overcome hunger, but there are physiological needs, psychological, social and cultural influence. Martianto and Ariani (2004: 185)says that consumption is influenced by many factors, not only economic factors but also culturalfactors, availability of food, education, lifestyle and so on. Although the tastes and choices based on thevalues of social, economic, cultural, religious, knowledge, and accessibility, but sometimes it becomes
very prominent element of prestige. It is difficult to control even in educated people, so that awarenessof the importance of eating nutritious food heritage refers to the archipelago remains to be socialized atevery level of society. Elements pristise food in general is considered by our teenage children, so theyoften choose food from outside is known as fast food or fast food. In general, these foods much harm tohealth.Foster and Anderson (2006: 123), argues that the food in the form of cultural, as well as the opinionRohidi (2005: 31) that something needs to be eaten no cultural validation. No one kelompokpun, evenin a state of acute starvation, will use all available nutrients as food. Because of religious taboos,superstitions, beliefs about health, and an event that happens in history nutritious ingredients thatshould not be eaten either, which they classify as "not food". Thus, it is important to distinguish between food or nutrient substance with food or food. Nutrient is a concept of bio-chemistry, asubstance that is able to maintain and protect the health of the organisms that eat them. The food is acultural concept, a true statement to say this substance according to the needs of the body and whichhas been endorsed by the people to eat. Looking at these opinions, we are the nation of Indonesiashould not necessarily adopts food-eating from the West assumed to be more nutritious, and is seen as a prestigious modern man or not a "tacky" when consuming food. Though the science of nutrition, if observed, the food contains animal fat, salt and sugar that is high enough and less fiber. Besides thenutrients consumed by the less precise Indonesia, with regard to our natural weather conditions, and thematerials are not generated from our country, and the more concern the food is not built from thecultural roots of our own country. Rapoport (in Rohidi, 2005: 34) argued that the culture can be seen asa backdrop for a type of human being, which is normative for a particular group that gave birth to acertain lifestyle and typically significantly different from other groups. Culture can be seen as well as:(1) knowledge is believed to be the truth by people who have the culture, (2) possession of humansociety, does not belong to the area, (3) different guidelines of behavior, because the real behavior manifested by reference or the warmth of the culture held by the relevant actors. With reference to theabove opinion, we need to build a behavioral eating habits in accordance with the nutrients the bodyneeds a balanced, according to the traditional culture of the community, according to the local food thatwe have and in accordance with the taste of the people of Indonesia. For that it is back again this timein establishing eating habits in accordance with the cultural heritage since the archipelago was firstintroduced to the human diet. As said by Berg (1986: 73), eating habits are formed in a person due process of socialization obtained from the environment, including cognitive, affective and psychomotor. In line with this opinion refers Bloom's taxonomy theory, saying that there are three areasof behavior that can be observed as a result of education and outreach activities, namely:(1) the cognitive area, starting from the level of knowing, understanding, use, analysis, synthesis up tothe level of evaluation.(2) affektif area, starting from the level of receiving, giving, responding to, evaluating, organizing, upto the level of live.(3) psychomotor area, starting from the ability of perceiving, mental readiness, physical and emotional,guided response, mechanism through complex physical response.Similarly the opinion Graeff, et al, (1996: 138), says that human behavior is the result of humanexperiences and interaction with the environment that is realized in the form of knowledge, attitudesand actions. In other words, a person's behavior is a reaction to stimuli originating from outside or fromwithin. Graeff said that the behavior of individuals covering everything becomes knowledge(knowledge) attitudes (attitudes) and the usual doing (action). Thus, the behavior does not arise fromwithin the individual, but rather is the result of individual interactions with the environment. Some of the factors that motivate the behavior is 1) the environment, 2) private incentives, such as desires,feelings, emotions, instincts, needs, desires, intentions, and 3) the objectives to be achieved. The theorysuggests that the behavior of human food consumption is obtained with a variety of efforts, from theconsideration of what is appropriate and should not eat, how to get, how to process them, how to eat

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