PELESTARIAN KULINER LOKAL JENGKOL TAHILALA SEBAGAI WARISAN DAN PERWUJUDAN NILAI BUDAYA BANJAR DI DESA PINGARAN

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