PELESTARIAN ITIAK LADO MUDO SEBAGAI WARISAN GASTRONOMI KOTO GADANG SUMATERA BARAT

Rahmatul Istiqomah, - and Woro Priatini, - and Risya Ladiva Bridha, - (2025) PELESTARIAN ITIAK LADO MUDO SEBAGAI WARISAN GASTRONOMI KOTO GADANG SUMATERA BARAT. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Latar Belakang: Itiak Lado Mudo adalah hidangan khas Koto Gadang, Sumatera Barat, yang mengandung nilai budaya, sejarah, dan cita rasa autentik, namun belum dikenal luas dan berisiko terpinggirkan. Tujuan Penelitian: 1. Mengidentifikasi karakteristik Itiak Lado Mudo dari aspek gastronomi; 2. Menganalisis potensinya sebagai warisan kuliner Sumatera Barat; dan 3. Merumuskan strategi pelestariannya. Metode Penelitian: Penelitian ini menggunakan pendekatan kualitatif dengan metode wawancara mendalam, observasi partisipatif, studi dokumentasi, serta analisis SWOT terhadap lima pemangku kepentingan: pemerintah, akademisi, pelaku usaha, pemangku adat, dan media. Hasil: Penelitian menunjukkan bahwa secara gastronomi, Itiak Lado Mudo memiliki ciri khas pada penggunaan bebek air, lado mudo (cabai hijau muda), serta proses masak yang kompleks. Kuliner ini memenuhi unsur autentisitas, nilai budaya, sejarah, dan keberlanjutan sebagai warisan gastronomi. Namun, tantangan seperti minimnya regenerasi pelaku, kurangnya promosi, dan lemahnya sinergi antar pihak masih menjadi hambatan. Strategi pelestarian yang dapat diterapkan meliputi pelestarian resep asli, penggunaan bahan lokal, transfer pengetahuan, pelibatan komunitas, serta promosi melalui dukungan pemerintah dan media. Simpulan: Itiak Lado Mudo memiliki potensi besar sebagai warisan gastronomi yang mencerminkan identitas budaya masyarakat Koto Gadang. Pelestariannya membutuhkan strategi terpadu dan kolaboratif agar kuliner ini tetap lestari, dikenal luas, dan berdaya saing di tingkat lokal maupun global. Introduction: Itiak Lado Mudo is a traditional dish originating from Koto Gadang, West Sumatra, that embodies cultural, historical, and culinary significance. Despite its distinctive qualities, it remains relatively unknown and is at risk of marginalization. Purpose: Research Objective 1. Identify the gastronomic characteristics of Itiak Lado Mudo, 2. Analyze its potential as a culinary heritage of West Sumatra, and 3. Develop appropriate preservation strategies. Method: A qualitative research approach was employed, utilizing in-depth interviews, participatory observation, document analysis, and SWOT analysis. The study involved five stakeholder groups: government officials, academics, culinary entrepreneurs, traditional leaders, and media representatives. Results: The findings indicate that Itiak Lado Mudo is distinguished by its use of free-range duck, young green chili (lado mudo), and a complex traditional cooking process. The dish reflects authenticity, cultural relevance, historical continuity, and sustainability, fulfilling the criteria for gastronomic heritage. However, it faces several challenges, including limited generational transmission, inadequate promotional efforts, and insufficient collaboration among stakeholders. Recommended strategies for preservation include maintaining the original recipe, using locally sourced ingredients, facilitating intergenerational knowledge transfer, promoting community engagement, and implementing integrated marketing supported by both governmental and media institutions. Conclusion: Itiak Lado Mudo demonstrates substantial potential as a form of gastronomic heritage that represents the cultural identity of the Koto Gadang community. Its preservation requires a collaborative, multi-stakeholder approach to ensure its sustainability, wider recognition, and competitive positioning in both national and global culinary contexts

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?user=a-3ZjcgAAAAJ&hl=en ID Sinta Dosen Pembimbing Woro Priatini : 6148424 Risya Ladiva Bridha : 6768389
Uncontrolled Keywords:	Itiak Lado Mudo, Koto Gadang, Pelestarian Kuliner, Sumatera Barat, Warisan Gastronomi. Culinary Preservation, Gastronomic Heritage, Itiak Lado Mudo, Koto Gadang, West Sumatera
Subjects:	G Geography. Anthropology. Recreation > GT Manners and customs L Education > L Education (General)
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Rahmatul Istiqomah
Date Deposited:	28 Sep 2025 14:08
Last Modified:	28 Sep 2025 14:08
URI:	http://repository.upi.edu/id/eprint/140785

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