Recently, the “back to nature” lifestyle has become increasingly popular. Not only are people looking for instant results, but they are now increasingly concerned with the process of achieving optimal health. This trend can be seen in the increasing number of people who exercise diligently, pay attention to nutritional intake, and utilize herbal and traditional medicine.

When it comes to traditional medicine, our ancestors already had the right recipe to maintain health. Referring to Wulandari (2011), there is a book entitled Serat Primbon Jampi Jawi published in 1933 by the publisher Tan Khoen Swie, which collects valuable knowledge about traditional medicine, including the efficacy of various kitchen spices for health. Let’s discuss some of these herbs that have amazing benefits:

• Black Cumin

Black cumin is known to have hot properties but feels cool for a while. The benefits of black cumin are very diverse, ranging from removing mucus and dirt in the stomach, to overcoming soreness in the back or joints. To experience its benefits, Mahadaya can try a mixture of crushed black cumin with honey. In addition, black cumin can also be used to cure colds and dizziness due to colds by inhaling black cumin wrapped in mori cloth.

• Nutmeg

This kitchen spice is not only a flavoring agent but also has health benefits. Nutmeg is known to strengthen the heart, strengthen semen, and treat eye and bone pain.

• Red Onion

Apart from being a spice that is often used daily, shallots have various health benefits. Dripping crushed shallot water into the eyes can cure blurred vision. In addition, shallots are also effective for preventing hair loss if applied to the head, which often experiences hair loss.

• Tamarind

This plant, which is often the main ingredient in herbal medicine, has many health benefits. Tamarind is known to reduce body heat if consumed directly. Furthermore, tamarind is effective for relieving shortness of breath and nausea. The trick is to soak the tamarind for three days, then mix the water with sugar and drink it.

• Lime

Lime, which is commonly used as a complement to soto, has health benefits that are no less great. By drinking a mixture of lime juice and sugar in the morning after waking up, the kitchen spice can neutralize toxins in the stomach. In addition, lime juice can also warm the body.

Some of the explanations above are a small part of the various properties of herbal medicine with this kitchen spice. This then opens our perspective, showing that old manuscripts actually contain a variety of information, one of which is in the health sector. By extracting information from these manuscripts, we are expected to be able to utilize these instructions, disseminate them, and develop them in order to bring goodness to ourselves and our environment.

LITERATURE

Wulandari, A. (2011, December). ). Serat Primbon Jampi Jawi Koleksi Perpustakaan Dewantara Kirti Griya (Taman Siswa): Sebuah Dokumentasi Pengobatan Tradisional. Jumantara: Jurnal Manuskrip Nusantara,2(2), 30-56. https://doi.org/10.37014/jumantara.v2i2.135

LIST OF IMAGES

Vandro. (2016, April 10). Ssst…! Ini Dia 35 Bumbu Dapur Masakan Indonesia, Incaran Dunia… Rumahmesin.com. Accessed from https://www.rumahmesin.com/bumbu-dapur/.

Author : Haryo Untoro

Laos, August 16 – UGM Korean Language and Culture Study Program student, Anggita Lintang Herdiwan (2022) advanced as a representative of Indonesia in The 28th K-Speech World Contest. Previously, Anggita had won first place in The 22nd K-Speech Oratory Contest Indonesia. By winning first place, Anggita was able to become one of Indonesia’s representatives in The 28th K-Speech World Contest. The competition was held on August 16, 2024 at the Lao National Cultural and Arts Hall, Laos.

The event began with an Oratorical Speech Demonstration performance and an appearance from Trot President, Lee Seung Yul. Then, the opening ceremony began with the entry of representatives from 20 countries, namely France, Ethiopia, Indonesia, Timor Leste, Sri Lanka, Australia, Japan, Philippines, China, Mongolia, Kyrgyzstan, Uzbekistan, Malaysia, Singapore, Vietnam, Thailand, Myanmar, Cambodia, Laos, and South Korea. Followed by opening speeches and remarks from related parties, as well as announcements of judging rules.

The implementation of the speech competition was carried out based on the order that had been randomized the day before. Starting from the team category consisting of 6 teams, the individual foreigner category consisting of 16 people, elementary school as many as 9 people, middle school as many as 6 people, general and university students as many as 4 people, and the category of Koreans living abroad as many as 7 people. After the judges gave their overall evaluation, there was a cultural performance from Laos. The event ended with an awarding ceremony and closing ceremony.

As one of the representatives from Indonesia, Anggita managed to get 최우수상 or an award equivalent to third place awarded by 통일부 (Ministry of Unification).

This competition can realize the potential of students, namely the ability to speak Korean in public. This is one of the potentials that UGM Korean Language and Culture Study Program expects each of its students to have. Of course, this can be achieved by the courage of students and the provisions provided by all lecturers of the study program.

Dr. Pujiharto, M.Hum., Main Supervisor/Head Lecturer at the Department of Language and Literature, Faculty of Cultural Sciences, Universitas Gadjah Mada, was recently involved in Community Service as a resource person at the Socialization of Independent Sensor Village. The event took place on Tuesday, July 16, 2024, in Ambarketawang Village, Gamping, Yogyakarta. On this occasion, Dr. Pujiharto delivered material on sound in language and literature, film, and censorship.

The Desa Sensor Mandiri program aims to form and strengthen community awareness in sorting and choosing spectacles wisely. The program involves a series of activities carried out continuously in selected villages or sub-districts, with the hope of creating human resources capable of self-censorship.

Through this program, it is hoped that the community can increase their literacy to protect themselves from the negative impact of films, as well as maintain regional customs and culture so that they are preserved and sustainable. In addition, this program is in line with Article 61 of Law No. 33/2009 on Film, which states that the Film Censorship Board (LSF) is tasked with assisting the public in choosing and enjoying quality films, as well as understanding the influence of films and film advertisements.

Wednesday morning, July 31, 2024, became a historic moment for the 2024 batch of students of the Faculty of Cultural Sciences (FIB) at Universitas Gadjah Mada. As part of the campus introduction process, they were welcomed to the Pionir Kampung Budaya 2024 event, which was held for two days from July 31 to August 1, 2024. The event was designed to introduce new students to academic life at FIB UGM, where Mahadaya will study for the next four years.

The opening of Pionir Kampung Budaya 2024 was enlivened by the strains of gamelan performed by Gamasutra (Gamelan Sastra Nusantara), an art unit that serves as a forum for students of the Javanese Language, Literature, and Culture Study Program. Gamasutra played an important role in welcoming the mahadaya, presenting a solemn atmosphere and the nobility of Indonesian culture.

In addition to welcoming the mahadaya, Gamasutra also accompanied the presence of the Chairman of the Pionir Kampung Budaya 2024, the President of the Student Executive Board (LEM) 2024, the Dean of FIB UGM and staff, as well as the Heads of Study Programs from various departments. The peak moment of Gamasutra’s performance was when it enlivened the procession of gunungan removal, marking the official opening of Pionir Kampung Budaya 2024. Some of the songs performed by Gamasutra in the event include Gending Gati Padhasih, Gangsaran, and Ayak Vertikal which are the works of Ki Dr. Drs. Sukisno, M.Sn.

The Faculty of Cultural Sciences at UGM, as the frontline in cultural studies, shows its commitment in preserving Indonesia’s cultural heritage by providing ample space for the development of arts and cultural interests among students. This effort is in line with the implementation of the Sustainable Development Goals (SDGs), especially the 4th point on improving the quality of education and the 17th point on partnerships to achieve goals.

Gamasutra’s performance in Pionir Kampung Budaya 2024 is not only an entertainment event, but also a very important means of cultural introduction and preservation. Mahadaya class of 2024 also got a deep first impression of campus life that is rich in cultural values and traditions, which Mahadaya will continue to encounter and develop during its dynamics at the Faculty of Cultural Sciences at UGM

Author : Haryo Untoro

On Saturday, June 8, 2024, the Faculty of Cultural Sciences, Universitas Gadjah Mada, held a course on Ethnography of the Sumatra Region which took place in the courtyard of the Soegondo building. The event, which began at 09.00 WIB until 14.00 WIB, aims to provide an in-depth understanding of the human and ethnic cultural dynamics in the Sumatra region and hone appreciation for local cultural forms and practices. The participants of this activity were all students of the Faculty of Cultural Sciences who took the Ethnography of the Sumatra Region course, totaling 74 students. In addition, the event was also attended by several INCULS students who participated as part of the program.

This practicum course in the form of cooking together is an affective supplement to build the affective side of students such as cooperation, discipline, dedication, ethics and responsibility. Through this joint cooking activity, students are expected to understand that food is not as simple as buying and enjoying. There is a cognitive process of recognizing taste, honing taste sensitivity through combination, which overall requires patience, accuracy, cooperation, and empathy. Furthermore, this process is expected to have a better attitude of appreciating food, not wasting food, and appreciating local food which is now starting to be abandoned.

The event began with a general explanation by the lecturer regarding the rules of the game, for example related to the order and time of implementation. Furthermore, the lecturer explained about the main types of spices used to cook rendang. All the spices were displayed on a table in front of Soegondo’s terrace. After enough explanation and questions and answers, each group took a ‘ration’ of 1 kilogram of beef that had been prepared, as well as the basic spices that had been prepared on display. For the spices, they took their own according to their own needs.

In the previous week, technical cooking issues had been discussed in class. Students are allowed to find their own rendang recipes. Therefore, it is possible that there are differences in additional spices and cooking techniques.  Some include brown sugar, some include grated coconut. There are also those who include turmeric leaves.

At 09.30am, the students returned to their desks and started cooking. While the students were cooking, the lecturers and their ‘assistants’ were also doing the same. The atmosphere became exciting. Moreover, it was also announced that there would be an assessment conducted by the ‘jury’. The judges were interns in the department who were actually tasked with documenting the activities. Because there will be this ‘assessment’ the students become excited. Several times students came to the lecturer’s desk to ask about cooking techniques or ask for additional spices. Some students were also seen making phone and video calls to their parents about the ‘correct’ cooking procedures. Although it was obvious that the majority of the students were not used to cooking, they were in good spirits. Occasionally shouting and chattering cheerfully. Occasionally came to the lecturer’s desk to compare his cooking with his group.

Finally at 12:30 the cooking program according to the agreement was stopped. Then the impromptu judges came to each group to give an assessment based on two criteria: appearance of cooking and taste. Based on the accumulated scores, group 3 became the champion for the flavor category, and group 4 became the best in terms of the appearance of rendang (looks very beautiful brown, apparently added brown sugar, and it makes it Jogja rendang). One interesting thing was also the creation of group 5 who made rendang with a soft and very light flavor, making it suitable for tourist consumption.

The event was closed with a brief review from the lecturer about the whole process and student impressions. The event was closed with a group photo and a meal together. Some students were even eager to join the queue for rendang made by the lecturer.In terms of achievements, this event can be said to be a success. As the main goal of the ethnography course is appreciation and respect for differences, this event clearly provided new experiences for students about nasi padang. They had never imagined that it would be that difficult to enjoy rendang rice. It takes time, commitment, and intelligence in organizing composition and technicalities. This made students realize to appreciate traditional food more, even if they can afford it.

Another important thing to emphasize is that lectures do not always have to be about reviewing and paper-oriented assignments. This activity is one of the ways that lectures can be more relaxed and enjoyable while still being critical and academic.