PELESTARIAN KUE BIBIKA SEBAGAI WARISAN IDENTITAS GASTRONOMI KHAS KAMPUNG CIBIRU KABUPATEN BANDUNG

    Rifa Rofifah, - and Woro Priatini, - and Ilmiati Tsaniah, - (2025) PELESTARIAN KUE BIBIKA SEBAGAI WARISAN IDENTITAS GASTRONOMI KHAS KAMPUNG CIBIRU KABUPATEN BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Kue bibika merupakan makanan tradisional khas Kampung Cibiru, Kabupaten Bandung, dengan nilai historis, budaya, dan kuliner yang tinggi. Namun, eksistensinya mulai tergerus oleh modernisasi dan minimnya dokumentasi. Penelitian ini bertujuan merancang strategi pelestarian kue bibika sebagai warisan gastronomi lokal, berdasarkan The Triangle Concept of Indonesian Gastronomy dan pendekatan pentahelix. Metode yang digunakan adalah deskriptif kualitatif melalui wawancara, observasi, dokumentasi, dan studi literatur.Hasil penelitian menunjukkan bahwa pelestarian kue bibika dapat dilakukan melalui tiga pendekatan utama: perlindungan melalui dokumentasi resep dan proses tradisional, pemanfaatan sebagai oleh-oleh khas yang berdaya jual, serta pengembangan dalam bentuk inovasi kemasan dan promosi berbasis wisata gastronomi. Dari perspektif Triple Bottom Line, aspek people menekankan keterlibatan komunitas lokal dan dukungan pendidikan; aspek profit difokuskan pada strategi repackaging dan akses pasar; dan aspek planet tercermin dalam penggunaan bahan lokal serta kemasan ramah lingkungan. Kolaborasi lintas sektor diperlukan agar kue bibika tetap lestari, bernilai ekonomi, dan menjadi bagian dari identitas kawasan secara berkelanjutan. Bibika cake is a traditional food from Kampung Cibiru, Bandung Regency, with significant historical, cultural, and culinary value. However, its existence is increasingly threatened by modernization and a lack of documentation. This study aims to design a preservation strategy for bibika cake as a local gastronomic heritage, based on the Triangle Concept of Indonesian Gastronomy and the pentahelix approach. The research method used is descriptive qualitative, involving interviews, observation, documentation, and literature review.The results show that the preservation of bibika cake can be carried out through three main approaches: protection, by documenting recipes and traditional processing methods; utilization, by developing it as a marketable regional souvenir; and development, through packaging innovation and gastronomic tourism-based promotion. From the Triple Bottom Line perspective, the people aspect emphasizes the involvement of the local community and educational support; the profit aspect focuses on repackaging strategies and market access; while the planet aspect is reflected in the use of local ingredients and environmentally friendly packaging. Cross-sector collaboration is essential to ensure that bibika cake remains preserved, economically valuable, and a sustainable part of the region’s identity.

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    Official URL: http://repository.upi.edu
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?view_op=new_profile&hl=id SINTA ID : 6148482 SINTA ID : 6806935
    Uncontrolled Keywords: Kue Bibika, Pelestarian, Pentahelix, The Triangle Concept of Indonesian Gastronomy, Triple Bottom Line Concept, Warisan Budaya Bibika Cake, Cultural Heritage, Preservation, Pentahelix, The Triangle Concept of Indonesian Gastronomy, Triple Bottom line Concept
    Subjects: H Social Sciences > HD Industries. Land use. Labor
    H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
    T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
    Depositing User: Rifa Rofifah
    Date Deposited: 10 Sep 2025 07:48
    Last Modified: 10 Sep 2025 07:48
    URI: http://repository.upi.edu/id/eprint/138495

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