On Monday, March 4, 2024 a Thesis Proposal Seminar or Sempro was held offline for S-1 Cultural Anthropology students of FIB UGM. The Proposal Seminar was held openly, so that the academic community and the general public could see the seminar. This seminar was attended by 29 students who were divided into four clusters, namely the economic tourism cluster, lifestyle and health cluster, ecology and maritime cluster, and arts, gender, and labor cluster.

Dr. Atik Triratnawati, M.A as the Head of the S-1 Cultural Anthropology Study Program who was also present as a discussant lecturer in the proposal seminar this time delivered several comments, he conveyed a message related to the need for students to refer to SDG’s values in writing a thesis. He revealed that actually Gadjah Mada University has made a regulation where the final project, thesis, and thesis of students are required to refer to the values in the SDGs and all courses in the S-1 Cultural Anthropology Study Program have also referred to the values in the SDGs. However, from the seminars that have been held, almost none of them refer to or clearly link the thesis proposals that students present with the values in the SDGs. Responding to this phenomenon, he planned that in the future there will be a socialization related to embedding SDGs values in the thesis and thesis of Anthropology students.

In addition to mentioning about SDGs, Dr. Atik Triratnawati, M.A also responded to the seminar from a technical point of view, she advised related to the question sentence in the problem formulation. She revealed that there are still many students who underestimate the question sentence “why” and feel enough with the question sentence how, even though according to her if the why sentence is used in the right context, it will lead to broader and deeper research findings. He advised students who will take part in proposal seminars in the future to consider the aspect of the question sentence “why”.

From the proposal seminar that has been held, it can be seen that although the University has emphasized the importance of referring to SDGs values in the thesis, there are still gaps in its application by students. Support and socialization planning that will be initiated in the future are important steps to ensure that students can better understand and apply these principles in their thesis. In addition, messages related to the importance of asking “why” questions are also important points in improving the quality of research. All of this is an effort to encourage the achievement of the ideals contained in the SDGs, especially point 4 (Quality Education) through the contribution of Cultural Anthropology students at Faculty of Cultural Sciences UGM.

Praise to God Almighty, for His blessings and grace we gathered on Tuesday, May 21, 2024, at the Soegondo Auditorium on the 7th floor of the Faculty of Cultural Sciences UGM in good health and happiness, in the context of “Soft Skill Training for Undergraduate Graduation Candidates of the Faculty of Cultural Sciences” Universitas Gadjah Mada, Period III of the 2023/2024 Academic Year. Ferdeo, was the student in charge of guiding the softskill training that afternoon. To start the event, the audience listened to remarks delivered by the Head of the Community Service and Alumni Unit, Dr. Sajarwa, M.Hum. Next, there was also an announcement from the Coordinator of Academic and Student Affairs, Mr. Yusuf Sulistiyo, S.Pi., M.M. Next was the announcement made by the Career Development Center Team, which on this occasion was represented by Mr. Dama Qoriy Arjanto, S.S., M.Sc.

Moving on to the next agenda, the core agenda on that day, namely the debriefing session for undergraduate graduation candidates of the Faculty of Cultural Sciences, Universitas Gadjah Mada, Period III of the 2023/2024 Academic Year. In this session, the event was guided by a moderator, namely Dr. phil. Ramada Akmal, S.S., M.A., who is a lecturer at the Indonesian Language and Literature Study Program. The speaker who filled the session was Mr. Ari Bagus Panuntun, S.S., M.A., who is the owner and founder of the contemporary bookstore “Warung Sastra”, who is also a lecturer in the French Language and Literature Study Program. The session went smoothly and it is hoped that the knowledge that has been shared can be a blessing and useful for all prospective graduates. Amen. Before closing, the event was continued with socialization delivered by the team from Teleperformance.

On Wednesday, November 22, the Faculty of Cultural Sciences UGM held a book review event named “Bedah Buku: Arung Samudera Nusantara dan Kosmopolis Rempah” in Room 709 of the Soegondo Building. This event is one of a series of the Seminar Series Kosmopolis Rempah, as the result of collaboration between the faculty along with Kundha Budaya DIY and the Tim Kosmopolis Rempah UGM.

This event was attended by Dr. Sri Margana, M. Hum. as a speaker and book author. Apart from that, there were three responders with different scientific backgrounds, namely Dr. Widya Fitria Ningsih, History lecturer at FIB UGM; Prof. Dr. M. Baiquni, M.A., Professor of Development Geography UGM; and Prof. Dr. Ir. Sri Gardjito, Spice Expert, Faculty of Agricultural Technology, UGM. There was also Prof. Dr. Mustofa, M.Kes., Professor of Pharmacology and Therapy FKKMK UGM and Head of the Tim Kosmopolis Rempah UGM, as the moderator.

Sri Margana started the event by explaining the background to the writing and substance of her book. He said that his book is a response to an application of “Jalur Rempah” as a world heritage by the Indonesian government and the establishment of the Spice Cosmopolis Research Unit at UGM. According to him, the term Jalur Rempah is problematic because it refers to a colonial trade route marked only by physical colonial remains, such as forts and ports. Starting from this issue, he proposed to highlight the influence of spices themselves, namely the creation of a culture of using spices. Therefore, he uses the term “cosmopolis” because the culture of spices has spread throughout the world. He also proposed the word “cosmopolis” to name the UGM Spice Cosmopolis Research Unit.

Widya as the first responder then highlighted this book from a historiographic perspective. According to her, the dominant use of foreign sources can be an opportunity for further studies to use local sources. By using local sources, local perspectives that are not recorded by foreign sources can be told. Apart from that, she also hopes that there will be further studies on spices in Indonesia from a gender perspective. According to her, the historiography on this matter is still dominated by narratives about men’s roles. In fact, spice culture cannot be separated from the role of women, such as in trading, planting and processing spices.

After that, the presentation was continued by Prof. Baiquni, emphasizing the strong connection between history and geography. From the spice trade, humans have established relationships with their environment. The role of spices in human life cannot be completely replaced by current technology. Therefore, spices can be a reminder for people to preserve their environment.

Relations between people from different islands to continents were also established through the spice trade. This relationship then produces a cultural product, one of which is food. Prof. Sri Gardjito explained that spices and the sea as trade intermediaries greatly influenced our food today. From spices and the sea, there is intercultural interaction which results in a combination of processing techniques, ingredients, and even the taste of food. This is considered to be the impact of the cosmopolitan spice trade. One example of the results of the spice trade is black pepper chili sauce, which still exists today and the spices have not changed.

Research collaboration is encouraged by the Faculty of Cultural Sciences Universitas Gadjah Mada recently. One such research collaboration is a research project between the Department of Anthropology UGM and the Department of Cultural Anthropology Udayana, which took the topic of “Balinese Local Genius: Key to Stunting Reduction in Pedawa, Bali.”. This research was funded by the Faculty of Cultural Sciences UGM and is part of an implementation of SDG Goal 2: Zero Hunger.

The research was conducted by four researchers: Atik Triratnawati and Novitasari Ardianti from UGM, and Aliffiati and Azzahra Alivya Prasetio from Udayana University. The research was conducted in Pedawa Village, Buleleng, a Bali Aga village that maintains traditional lifestyles and parenting practices. The research was conducted in June, August, and September 2023.

The research findings showed that Balinese local genius, which is still strongly held by the Pedawa community, positively impacts the health of mothers and babies. This is evident in the community’s adherence to adat or the culture, such as following a series of birth ceremonies, using local ingredients as the main food source for toddlers, and the emergence of gender equality in the family. The success of stunting reduction in this village is also supported by modern medical services, including midwifery agencies, the success of the Family Planning program (Keluarga Berencana Program), and the strong empowerment of cadres. 

The current threat of a food crisis is being responded to by various parties. The development of alternative food such as the processing of konjac is being attempted by the Community Service Team of the Department of Anthropology. The team consists of Dr. Atik Triratnawati, M.A., Prof. Dr. Bambang Hudayana, M.A., Muhammad Zamzam Fauzanafi, M.A., along with two students named Eka Yuniati and Ferdy Azmal Fakhrani. This community service program is a continuation of the previous year’s program with the same theme, “Development of Konjac-based Culinary in Karangpatihan Village, Ponorogo Regency, East Java.” The continuation of the program took place in August 2023 in four hamlets: Krajan, Selodono, Dungus, and Jurugan.

Konjac, or in Indonesia is called porang, was chosen as an alternative food because it is a local Indonesian commodity which has great potential in the international market. For example, what has been done in Madiun, one kilogram of konjac can cost up to Rp. 14,000. One hectare of fertile land can produce around 80 tons of tubers for one harvest within two years. One of the most popular products made by konjac is shirataki rice, which has a high selling price. Konjac grows a lot in Ponorogo and there is one of the programs initiated by the Ponorogo Regional Government which aims to provide stimulants in the form of seeds and supporting the existence of a konjac farmer association. Other than that, Perhutani, which is a State-Owned Enterprise in the Form of Public Company which focuses on the task and authority to manage state forest resources, also provides access to farmers to plant konjac around perennial crops. Based on this fact, the community service team conducted training assistance in processing konjac-based food. In addition, a cooking competition was also held to motivate the locals to be more enthusiastic in creating innovations related to this food recipe. Then the activity was closed with a focus group discussion (FGD) to listen to the aspirations of women who joined the family welfare movement (PKK)  in the four hamlets, Karangpatihan Village, Pulung District, Ponorogo Regency. This program needs to be done because, until now, the society perceives that konjac can cause an itchy feeling. By implementing this community service program, the community will develop a new perspective that konjac has many benefits. Apart from that, we really hope that the dissemination of knowledge and skills can make konjac-based food into an alternative food in Ponorogo.

 

 

 

 

 

 

 

 

 

Image 1.1: Dawet porang: one of the konjac-based culinary that has been taught to the members of PKK in Karangpatihan Village, Pulung, Ponorogo

 

 

 

 

 

 

 

 

 

 

Image 1.2: Various kinds of konjac-based culinary made by one of the groups who participated in the competition.

 

 

 

 

 

 

 

 

 

 

Image 1.3: The winners of the development of a konjac-based culinary competition.