Rendang as a Culinary of Minang Local Wisdom: In Integration Sociology Learning
Abstract
Rendang as a culinary identity of the Minangkabau people has philosophical values that are used as a foundation in community life. The purpose of this study is to provide holistic knowledge about the philosophical values contained in the culinary language of rendang as a result of the cultural work of the Minang people with an ethnopedagogic approach in sociology learning using the PjBL model learning strategy. This study uses. The method used in this study is a literature study or qualitative approach. The results of this study are known The values contained in the process of cooking rendang such as patience, persistence and responsibility can be integrated into the sociology learning process with an ethnopedagogic approach that aims to preserve the values contained in the culinary local wisdom of rendang as an alternative in developing learning potential to be more meaningful.
References
Addiin, I., Redjeki, T., & Ariani, S.R.D. (2021). Application of Project Based Learning (PjBL) Learning Model on Acid and Base Solutions Subject Matter in Class XI Science 1 SMA Negeri 2 Karanganyar Academic Year 2013/2014. Journal of Chemistry Education (JPK) Universitas Sebelas Maret, 3(4), 11.
Alamsyah, A., Indarwanto, A., & Kusnomo, S. (2022). Rendang: Manifestasi Simbolik Tatanan Sosial Dan Politik Minangkabau Rendang: the Symbolic Manifestation of Social and Political Orders of Minangkabau. Journal of Malay Civilization Volume, 13, 94–101.
Amalia, Mila. 2022. "Learning Innovation of the Independent Learning Curriculum in the Era of Society 5.0 for the Industrial Revolution 4.0." National Seminar on Social Science, Education, and Humanities (SENASSDRA) Volume 1(1–6):1–6.
Arlinda, Y. A., Devi, M., & Hidayati, L. (2021). Analysis of the difference between Nasi Padang and Nasi Kandar Rendang dishes on proximate levels. Proceedings of Fashion Engineering Education, 16(1), 1–6. https://journal.uny.ac.id/index.php/ptbb/article/view/44583.
Darmayanti, et al., N. (2017). The Relevance of Rendang Cuisine to the Migrating Philosophy of the Minangkabau People. Metahumanities, 7(1), 119. https://doi.org/10.24198/mh.v7i1.23335.
Fatimah, S., Syafrini, D., Wasino, & Zainul, R. (2021). Rendang lokan: history, symbol of cultural identity, and food adaptation of Minangkabau tribe in West Sumatra, Indonesia. Journal of Ethnic Foods, 8(1). https://doi.org/10.1186/s42779-021-00088-2.
Hidayat, R., & Rahman, F. (2020). Ethnopedagogy in social science learning: Integrating cultural values into classroom practice. International Journal of Instruction, 13(2), 789–804.
Martina, Y., & Hermon, D. (2022). The urgency of sociology learning in strengthening students' character values. Journal Homepage: Https://Doi. Org/10.29210 ..., 7(4), 691–695. https://jurnal.iicet.org/index.php/jrti/article/view/2343%0Ahttps://jurnal.iicet.org/ index.php/jrti/article/download/2343/1263.
Maryetti, Yenny, M., Abadi, Y. B., Tobaroni, & Valencia, I. (2023). Rendang Se as a Local Culinary Icon in Payakumbuh City. Journal of Applied Science in Tourism, 8(2), 112–122. https://doi.org/10.56743/jstp.v8i2.263.
Mazid, S., Prasetyo, D., & Farikah, F. (2020). The value of local wisdom as a shaping of community character. Journal of Character Education, 10(2), 249– 262. https://doi.org/10.21831/jpk.v10i2.34099
Minandar, C. A. (2020). Cross cultural understanding: Sociology learning model as a medium for revitalizing Piil Pesenggiri local wisdom. Journal of Sociology Education, 10(1), 801–807. https://ejournal.upi.edu/index.php/sosietas/article/view/26009
Nugraha, M. I., Tuken, R., & Hakim, A. (2021). The application of the project-based learning model to improve learning outcomes in elementary school students. 1(2), 142–167.
Nurmufida, M., Wangrimen, G. H., Reinalta, R., & Leonardi, K. (2017). Rendang: The treasure of Minangkabau. Journal of Ethnic Foods, 4(4), 232–235. https://doi.org/10.1016/j.jef.2017.10.005
Pratama, Y., & Sari, D. (2022). Project-based learning to enhance critical thinking and creativity in social studies education. Journal of Education and Learning, 16(1), 112–120.
Putra, A., & Fitri, E. (2023). Culinary heritage and cultural identity: A study of traditional food in Indonesian society. Journal of Ethnic Foods, 10(1), 1–9.
Riyanti, A. (2018). The application of local wisdom values of the Ngarot tradition in sociology learning. Societes, 8(1), 438–445. https://doi.org/10.17509/sosietas.v8i1.12496.
Sari, R. T., & Angreni, S. (2018). APPLICATION OF PROJECT BASED LEARNING (PjBL) LEARNING MODEL TO INCREASE STUDENT CREATIVITY. 30(1), 79–83.
Suryani, L., & Nugroho, A. (2021). Local wisdom-based learning in strengthening students’ character education. Journal of Social Studies Education Research, 12(3), 45–60.
Wagiran. (2012). Character development based on local wisdom Hamemayu Hayuning Bawana (Identification of cultural character values). Journal of Character Education, 2(3), 329-339. DOI: https://doi.org/10.21831/jpk.v 0i3.1249.
Wulandari, T., & Kurniawan, B. (2021). The role of local wisdom in preserving cultural identity in the era of globalization. Journal of Cultural Studies, 15(2), 210–220.
Zahara, H., & Fatimah, S. (2022). Egg Rendang: Typical Culinary of the Payakumbuh Community as a Local Cultural Identity of Payakumbuh City, West Sumatra (1998-2018). Journal of Chronology, 4(2).
Copyright (c) 2026 widiya trisna
This work is licensed under a Creative Commons Attribution 4.0 International License.
