KEBIJAKAN PERLINDUNGAN WARISAN BUDAYA TAKBENDA (INTANGIBLE CULTURE HERITAGE) MASYARAKAT KOTA SEMARANG (Kajian Fasilitasi Pengembangan Kuliner Berbasis Warisan Budaya)

ABSTRACTIt is interesting to describe the protection and development of intangible culture heritage of the people of Semarang City. The wealth of intangible cultural works in the study of the preservation and development of traditional culinary and attached to the daily life of the community consists of food, drinks and cakes or bread, namely: (1) lumpia (rolls), (2) wedang tahu, (3) mie kopyok (noodles), (4) bandeng presto, (5) tahu gimbal (tofu), (6) wingko babat, (7) bustaman goat curry and (8) Ganjel Rel Bread.The promotion of intangible cultural heritage in the era of autonomy refers to government directives based on Presidential Regulation No. 78 of 2007 concerning Ratification of the Convention for the Safeguarding of Intangible Cultural Heritage. Facilitation of the Semarang City regional government with the support of policies, the development of production centers and culinary centers as well as the promotion of product quality and hygienic production and packaging processes. This is very necessary through a transformative policy where the issue of the development of intangible cultural heritage becomes the regional development policy agenda by encouraging the participation of the business and business world including hospitality and tourism, universities and academics with research and community service, student work lectures and popular community movements. traditional cuisine. The transformative movement to develop cultural heritage-based culinary businesses will have multiple impacts on the development of cultural heritage-based cultural tourism and creative economy.Key word: intangible cultural heritage, tradition-based culinary and economic developmentAbstrak Menarik  menggamabarkan  kebijakan tentang perlindungan dan  pengembangan   warisan/ karya budaya takbenda (intangible culture heritage)   masyarakat Kota Semarang.  Kekayaan hasil karya budaya takbenda  pada kajian  tentang  pelestarian dan pengembangan kuliner tradisional  dan  melekat dengan keseharian masyarakat  terdiri dari mkanan, minuman dan kue atau roti,  yaitu :  (1) lumpia, (2) wedang tahu, (3) mie kopyok, (4) bandeng presto, (5) tahu gimbal, (6) wingko babat, (7) gulai kambing bustaman dan (8) roti ganjel rel.Pemajuan  kebudayaan  warian budaya takbenda di era otonomi   mengacu arahan  dari   pemerintah  berdasarkan Peraturan Presiden Nomor 78 Tahun 2007 tentang Pengesahan Convention for the Safeguarding of Intangible Cultural Heritage (Konvensi untuk Perlindungan Warisan Budaya Takbenda). Fasilitasi pemerintah daerah Kota Semarang dengan dukungan kebijakan, pengembangan sentra-sentra produksi dan pusat kuliner serta  pembinaan mutu produk serta proses produksi dan pengemasan yang hieginis. Hal ini sangat diperlukan memalui kebijakan tranformatif dimana isu pengembangan warian budaya takbenda menjadi agenda kebijakan pembangunan daerah dengan mendorong peran serta kalangan dunia usaha dan bisnis termasuk perhotelan dan pariwisata, perguruan tinggi dan para akademisi dengan penelitian dan pengabdian masyarakat, kuliah kerja mahasiswa dan  gerakan masyarakat menggemari kuliner tradisional. Gerakan transformatif mengembangkan usahan kuliner berbasis warisann budaya akan memberikan dampak berganda  untuk pengembangan wisata budaya dan  ekonomi kreatif berbasis warisan budaya.Kata kunci: Warisan budaya tak benda, kuliner berbasis tradisi dan pengembangan ekonomi