Market Day as a Vehicle for Regional Cultural and Culinary Education for Early Childhood Education

Puput Nurhayati; Erni Munastiwi; Raden Rachmy Diana

doi:10.19105/kiddo.v6i1.17140

Puput Nurhayati Universitas Islam Negeri Sunan Kalijaga Yogyakarta
Erni Munastiwi Universitas Islam Negeri Sunan Kalijaga Yogyakarta
Raden Rachmy Diana Universitas Islam Negeri Sunan Kalijaga Yogyakarta

https://doi.org/10.19105/kiddo.v6i1.17140

Abstract views: 19 ,

PDF downloads: 7

Keywords: Market Day, Regional Food, RA. Labschool IIQ Jakarta

Abstract

Market day activity is an activity adopted by schools to promote culture and regional food in Indonesia to children, the reality today we often encounter is that early childhood children prefer fast food to traditional food, because the food is increasingly scarce in their environment. Then there are still many parents who think that traditional food is ancient and outdated food, when in fact the food is healthier than the quality of the ingredients used or the way it is made. In this study, the author analyzes and describes how the introduction of regional food through market day activities in RA. Labschool IIQ Jakarta and what are the shortcomings and advantages of these activities. This study uses a descriptive qualitative approach with three data collection techniques, namely: observation, ducumentation and interview. The interviews conducted in this study were through open-ended questions using video converence, zoom meetings with teachers and several guardians, and direct meetings with the Head of RA. Labschool IIQ Jakarta. This research was carried out in November-December 2023 at RA. Labschool IIQ Jakarta. The results of this study show that market day activities are very effective in being carried out by schools to educate students in the introduction of regional food. The advantages felt after the introduction of regional food through market day activities in RA. Labschool IIQ Jakarta is that children can know and experience various kinds of food from different cultural tribes through fun activities, children can also learn about simple mathematical concepts, entrepreneurial skills, and the ability to socialize well.

Downloads

Download data is not yet available.

References

Achroni, D. (2017). Belajar dari Makanan Tradisional Jawa. In Badan Pengembangan dan Pembinaan Bahasa.
Admin. (2013). Indonesia Miliki Kekayaan dan Keanekaragaman Budaya. Kominfo. https://www.kominfo.go.id/index.php/content/detail/1342/Indonesia+Miliki+Kekayaan+dan+Keanekaragaman+Budaya/0/berita_satker
Ainia, D. K. (2020). Merdeka Belajar dalam Pandangan Ki Hadjar Dewantara dan Relevansinya bagi Pengembangan Pendidikan Karakter. 3(3), 95–101. https://doi.org/https://doi.org/10.23887/jfi.v3i3.24525
Anggito, A., & Setiawan, J. (2018). Metodologi Penelitian Kualitatif (Cetakan Pe). CV Jejak.
Eka, L., Nadya, R., Rosa, N., & Abror, M. (2022). Metode Penanaman Karakter Di Masa New Normal Pada Anak Usia 3-4 Tahun Kb Tunas Harapan. Incrementapedia: Jurnal Pendidikan Anak Usia Dini, 4(1), 24–32. https://doi.org/https://doi.org/10.36456/incrementapedia.vol4.no1.a6147
Elfira, L., & Eliza, D. (2023). Analisis Information book Pengenalan Budaya Minangkabau untuk Anak Usia Dini. 7(4), 4662–4672. https://doi.org/10.31004/obsesi.v7i4.5028
Fatyandri, A. N., Zhangrinto, F., Batam, U. I., Mada, J. G., & Ladi, B. S. (2023). Pengaruh Faktor Eksternal Terhadap Strategi Pemasaran Pada Mcdonald ’ s. 4(1), 44–51.
Fuad, A., & Kandung, S. (2014). Panduan Praktis Penelitian Kualitatif. Graha Ilmu.
Hasan, M. (2018). Pembinaan Ekonomi Kreatif Dalam Perspektif Pendidikan Ekonomi. JEKPEND: Jurnal Ekonomi dan Pendidikan, 1(1), 81. https://doi.org/10.26858/jekpend.v1i1.5063
Hidayah, N., & Ningtias, C. A. (2022). Market Day (Cetakan 1). K-Media.
Kriyanto, R. (2010). Teknik Praktis Riset Komunikasi. Kencana Prenada Media Group.
Mardalena, I., & Suyani, E. (2016). Keperawatan Ilmu Gizi. In Kementerian Kesehatan Republik Indonesia. http://bppsdmk.kemkes.go.id/pusdiksdmk/wp-content/uploads/2017/08/Ilmu-Gizi-Keperawatan-Komprehensif.pdf
Nahak, H. M. . (2019). Upaya Melestarikan Budaya Indonesia Di Era Globalisasi. Jurnal Sosiologi Nusantara, 5(1), 65–76. https://doi.org/10.33369/jsn.5.1.65-76
Nauriah, N. (2022). Dari McD hingga BK, Ini Daftar Restoran Cepat Saji Pilihan Anak Muda 2022. GoodState. https://goodstats.id/article/daftar-restoran-cepat-saji-terpopuler-pilihan-anak-muda-2022-RXAXd
Nuryanti S, B. L. (2016). Manajemen Pembelajaran Kewirausahaan Melalui Pendekatan Experiential Learning Di Fpeb Universitas Pendidikan Indonesia. Manajerial, 15(1), 70–86. http://ejournal.upi.edu/index.php/manajerial/
Rokhmawati, Mahmawati, D., & Yuswandari, K. D. (2023). Perencanaan Pembelajaran ( Meningkatkan Mutu Pendidik ). 02(01). https://ejournal.stitmiftahulmidad.ac.id/index.php/joedu
Rosidin, O., Riannsi, E. S., & Muhyidin, A. (2021). Leksikon Kuliner Tradisional Masyarakat Kabupate Pandeglang. LITERA, 20(1), 49–75.
Rukajat, A. (2018). Pendekatan Penelitian Kuantitatif (Cetakan Pe). Deepublish Publisher.
Salam, N., Suni, M., & Winowatan, W. J. (2011). Makanan tradisional sebagai potensi daya tarik wisata di provinsi sulawesi selatan [Politrknik Pariwisata Makasar]. http://repository.poltekparmakassar.ac.id/582/1/Jurnal - Makanan Tradisional Sebagai Potensi Daya Tarik Wisata Di Provinsi Sulawesi Selatan %28Hasil Penelitian%29.pdf
Shabartini, D. N., Sholeh Hidayat, Ujang Jamaludin, & Suroso Mukti Leksono. (2023). Konsep Pendidikan Ki Hadjar Dewantara Dalam Penanaman Nilai-Nilai Multikultural Untuk Siswa Sekolah Dasar. Jurnal Elementaria Edukasia, 6(2), 964–973. https://doi.org/10.31949/jee.v6i2.5325
Siwi, A., & Tyas, P. (2017). Identifikasi Kuliner Lokal Indonesia dalam Pembelajaran Bahasa Inggris. 1(1), 1–14.
Siwiyanti, L. (2017). Menanamkan Nilai Kewirausahaan Melalui Kegiatan Market Day Embedding the Entrepreneurship Values through Market Day Activity. Golden Age: Jurnal Pendidikan Islam ANak Usia Dini, 1(1), 83–89. https://doi.org/https://doi.org/10.29313/ga.v1i1.2861
Sulistyani, T., Rachmawati, E., & Mufidah, L. (2022). Strategi Pelestarian Makanan Tradisional. 3(02), 96–103.
Sumiyati. (2018). Mengenal Pertumbuhan dan Perkembangan Anak Usia Dini (Usia 0-12 Bulan). Al Athfal, 1(1), 19–36.
Supardi, N., Sinaga, T. R., & Nur, H. F. L. (2023). Gizi Pada Bayi dan Balita (Cetakan ke, Vol. 01). Yayasan KIta Menulis.
Suryana, D. (2022). Fun Cooking untuk Perkembangan Kognitif Anak Usia Dini Selama Pembelajaran Jarak Jauh. 6(3), 2061–2066. https://doi.org/10.31004/obsesi.v6i3.1936
Tirtonrgoro, S. (2023). Pengaruh Makanan Cepat Saji Terhadap Kesehatan Remaja. Kementrian Kesehatan RI. https://yankes.kemkes.go.id/view_artikel/2182/pengaruh-makanan-
Triwidayati, M., & Harsana, M. (2020). Potensi Makanan Tradisional Sebagai Daya Tarik Wisata Kuliner Di D.I. Yogyakarta. Universitas Negeri Yogyakarta, 15, 1–24.
Wardhani, R. K., Ismail, & Rosyid, A. (2012). Analisis Usaha Alat Tangkap Cantrang (Boat Seine) Di Pelabuhan Perikanan Pantai Tawang Kabupaten KendaL. Journal of Fisheries Resources Utilization Management and Technology, 1(1), 67–76.
Yuniarni, D. (2021). Persepsi Guru Mengenai Pentingnya Pengenalan Kearifan Lokal dalam Pembelajaran bagi Anak Usia Dini. Prosiding Seminar Nasional Bimbingan dan Konseling Universitas Negeri Malang, 32–37. http://conference.um.ac.id/index.php/bk/article/view/2220/1367
Yusdiana, Y., Setiawati, E., Fajarwati, A., Karyaningsih, D., Arnah, A., & Chaerunisa, A. (2023). Pengenalan Makanan Tradisional Lebak Pada Anak Usia Dini Berbasis Android. JEA (Jurnal Edukasi AUD), 8(2), 195. https://doi.org/10.18592/jea.v8i2.7542
Yusra, Z., Zulkarnain, R., & Sofino. (2021). Pengelolaan Lkp Pada Masa Pendmik Covid-19. Journal Lifelong Learning, 4(1).