Acehnese Traditional Food: The Potency of Community Economic Development in Lhokseumawe - Indonesia

Zainal, Suadi and A. Jalil, Zurriyati and Zainal, Lia Safrina Acehnese Traditional Food: The Potency of Community Economic Development in Lhokseumawe - Indonesia. MIICEMA Conference. (In Press)

Preview	Text Acehnese Traditional food.pdf Download (66kB) | Preview
	Text PROSIDING MIICEMA.pdf Download (649kB)

Abstract

Abstract. Traditional food is a form of community culture that manifests its natural resources. It has various values; biological, economic, and social value. This study aims to analyze the potency of community economic development through traditional food based on public consumption. This research was conducted using a mixed-method approach through descriptive analysis. The informants were producers, sellers, and consumers of traditional Acehnese foods, which determined by a snowball. Researchers distributed questionnaires to 30 respondents who live in three districts, namely Banda Sakti, Muara Satu, and Muara Dua. The results showed that Bhoi and Seupet cakes are the most popular cakes consumed by people in Lhokseumawe. Therefore, the study highlights that these traditional cakes have the good economic potential to be developed.

Item Type:	Article
Subjects:	H Social Sciences > H Social Sciences (General) H Social Sciences > HB Economic Theory
Depositing User:	Dr. Suadi Zainal
Date Deposited:	22 May 2020 08:22
Last Modified:	22 May 2020 08:22
URI:	http://repository.unimal.ac.id/id/eprint/5557

Available Versions of this Item

• Acehnese Traditional Food: The Potency of Community Economic Development in Lhokseumawe - Indonesia. (deposited 22 May 2020 08:22) [Currently Displayed]

Actions (login required)

View Item