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The Prossesing Transformation of Sago (Sumaku) in Tolaki Communityat Anggolomoare village in Konawe Regency

Jurnal Penelitian Budaya · Vol. 5 No. 1 (2020)

DOI
10.33772/jpeb.v5i1.9089
ISSN
2502-3268
Published
2020-04-30
Publisher
Universitas Halu Oleo
Language
eng

Abstract

This study aimed to describe the form of transformation of processing of sago (sumaku) from the Traditional to Semi-Modern Processing, and analyzing the factors that caused it to transform processing of food for Tolaki community at Anggalomoare village of Konawe Regency. The method used in this study is qualitative methods, from which the data is obtained through participatory observation, and interviews, as well as observations on research objects, then analyzed by qualitative descriptive. The results of this research showed that the transformation of sago processing (sumaku) consist of technological changes used from traditional tools to semi-modern tools, while the factors that influence transformation of processing sago (sumaku) in Tolaki community are caused by Economic, Educational and Technological factors. Modern processing has advantages including more production results, time utilization is more effective and efficient when compared to traditional methods.Keywords: Transformation, Processing of Sago (Sumaku), Tolaki community

Collaboration network of the authors

40 authors · 64 co-authorship links · 2 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Sekolah Tinggi Ilmu Ushuluddin Darussalam Bangkalan
  • Indonesia University of Education
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La AnseUniversitas Halu Oleo3
Sulsalman MoitaUniversitas Halu Oleo2
La Taena La TaenaAffiliation unknown2
Endang EndangUniversitas Halu Oleo1
Annas AnnasAffiliation unknown1
La Ode Rafiuddin RUniversitas Halu Oleo1
Abindarda AbindardaAffiliation unknown1
Suhirnan SuhirnanAffiliation unknown1
Muhamad AbasUniversitas Halu Oleo1
Sri KurniatiAffiliation unknown1
Wa Ode Lidya ArisantiAffiliation unknown1
La Ode Safiun ArihiUniversitas Halu Oleo1
Abdiansyah AbdiansyahAffiliation unknown1
Andi Wahyuni RamliUniversitas Halu Oleo1
Jemmi JemmiSekolah Tinggi Ilmu Ushuluddin Darussalam Bangkalan1
Hasmunawira HasmunawiraAffiliation unknown1
Muhammad AbasUniversitas Halu Oleo1
Sri Ayu NingsihAffiliation unknown1
Muhamad AbasUniversitas Halu Oleo1
Hasrinda HasrindaAffiliation unknown1
Asfian AnsarAffiliation unknown1
Alimin AliminAffiliation unknown1
Wawan SetiawanIndonesia University of Education1
La Ode Ali BasriAffiliation unknown1
La Yani KonisiAffiliation unknown1
Aslin aslinAffiliation unknown1
Maulana IbrahimAffiliation unknown1
La Ode Topo JersAffiliation unknown1
Hasriman Danaosa PomiliUniversitas Halu Oleo1
Sitti HafsahUniversitas Halu Oleo1
La TaenaUniversitas Halu Oleo1
Ruslan RuslanUniversitas Halu Oleo1
La TaenaAffiliation unknown1
AAbdul Husain SastranegaraAffiliation unknown1
La Aso la asoAffiliation unknown1
Yuslan IrawanAffiliation unknown1
Yafsin YaddiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JPeB/oai, first harvested 30 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">The Prossesing Transformation of Sago (Sumaku) in Tolaki  Communityat Anggolomoare village in Konawe Regency</dc:title>
	<dc:creator>Bobiy, Bobiy</dc:creator>
	<dc:creator>Suardika, I Ketut</dc:creator>
	<dc:creator>Alim, Abdul</dc:creator>
	<dc:description xml:lang="en-US">This study aimed to describe the form of transformation of processing of sago (sumaku) from the Traditional to Semi-Modern Processing, and analyzing the factors that caused it to transform processing of food for Tolaki community at Anggalomoare village of Konawe Regency. The method used in this study is qualitative methods, from which the data is obtained through participatory observation, and interviews, as well as observations on research objects, then analyzed by qualitative descriptive. The results of this research showed that the transformation of sago processing (sumaku) consist of technological changes used from traditional tools to semi-modern tools, while the factors that influence transformation of processing sago (sumaku) in Tolaki community are caused by Economic, Educational and Technological factors. Modern processing has advantages including more production results, time utilization is more effective and efficient when compared to traditional methods.Keywords: Transformation, Processing of Sago (Sumaku), Tolaki community</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-04-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/JPeB/article/view/9089</dc:identifier>
	<dc:identifier>10.33772/jpeb.v5i1.9089</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Penelitian Budaya; Vol 5, No 1 (2020): Jurnal Penelitian Budaya</dc:source>
	<dc:source>2502-3268</dc:source>
	<dc:source>10.33772/jpeb.v5i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JPeB/article/view/9089/8384</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Penelitian Budaya</dc:rights>
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