Abstract:
Along with the times, the existence of local Indonesian culinary is now starting to be
unknown to the current generation along with the entry of various imported food products.
This happens because so many imported foods enter and are easily accepted by people who
are affected by globalization. This study aims to describe the preservation of local culinary
jengkol tahilala as a Banjar cultural heritage in Pingaran Village. The approach used in this
study is a qualitative approach. Collecting data through in-depth interviews, observation and
documentation. Data analysis went through the stages of reduction, presentation and
conclusion drawing and finally verified. The results of the study explain that the local culinary
in South Kalimantan, namely jengkol tahilala is a Banjar cultural heritage so that preservation
is needed. As for the preservation carried out by the Pingaran village community, among
others, the preservation carried out by the Pingaran village community, among others (1)
maintaining the production of jengkol tahilala from generation to generation, namely the
making of jengkol is carried out involving family members containing the cultural values of
Banjar bedingsanakan, betatulungan and akanah bamanang, (2) using a recipe from our
ancestors to maintain the taste, this contains the value of being able to make adjustments or
adjustments (3) jengkol sales activities are carried out by saying selling and being willing,
there are values of sincerity and gratitude.
Keywords:
Local cuisine
Jengkol tahilala
cultural heritag
