DANGKE: SPECIFIC CULINARY ENREKANG SOCIETY

Walasuji : Jurnal Sejarah dan Budaya

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Field Value
 
Title DANGKE: SPECIFIC CULINARY ENREKANG SOCIETY
 
Creator Masgaba, Masgaba
 
Subject
dangke, kuliner, nilai, masyarakat Enrekang.
 
Description This study aimed to describe the processing methods and cultural values contained in the business of making Dangke. This study used descriptive qualitative methods with data collection techniques through interviews, observation, and literature study. The study result showed that Dangke is a kind of Enrekang people’s culinary. Initially, buffalo milk was the main ingredient used in making dangke, but it is replaced with milk from dairy cows today, because of the population of buffalo has decreased. The process of making Dangke used simple technology. Dangke was made using a coconut shell, thus its shaped like a dome, then packed using banana leaves. The values contained in the business of making Dangke were the cultural, social, economic, cooperation, accuracy, and used-effort values.
 
Publisher Kementerian Pendidikan dan Kebudayaan
 
Contributor
 
Date 2021-06-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier https://jurnalwalasuji.kemdikbud.go.id/index.php/walasuji/article/view/192
10.36869/wjsb.v12i1.192
 
Source Walasuji : Jurnal Sejarah dan Budaya; Vol 12, No 1 (2021)
Walasuji : Jurnal Sejarah dan Budaya; Vol 12, No 1 (2021)
2502-2229
1907-3038
10.36869/wjsb.v12i1
 
Language eng
 
Relation https://jurnalwalasuji.kemdikbud.go.id/index.php/walasuji/article/view/192/pdf
 
Rights Copyright (c) 2021 Walasuji : Jurnal Sejarah dan Budaya
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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