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MUSHAF JOURNAL : Jurnal Ilmu Al Quran dan HadisVol. 4 No. 3…

MUSHAF JOURNAL : Jurnal Ilmu Al Quran dan HadisVol. 4 No. 3 December 2024, page 554-562   GLOBALISATION AND THE EROSION OF TRADITION: MODELLING THEIMPACT OF GLOBAL CULTURE ON LOCAL CUSTOMS   Introduction Globalisation, with all its dynamics and complexities, has brought about profound changesin almost every aspect of human life. This process not only affects the economy and technology,but also brings significant transformations in local cultures and customs. The phenomenon ofglobalisation enables the rapid and widespread exchange of information, ideas and culturesthrough various communication media. Globalisation is a process that involves integration and interaction between countries,companies, and individuals around the world through increased international trade, investment,technology, and information exchange. In this context, globalisation covers various aspects ofhuman life, including economic, political, cultural, social, and technological. The rapiddevelopment of transportation and communication has accelerated the process of globalisation,making it an inevitable phenomenon that affects almost all countries and societies in the world(Sagheer et al., 2023). The process of globalisation has had a significant impact on cultures around the world,causing the spread and exchange of cultural values at an unprecedented speed. One of the mainimpacts is cultural homogenisation, where local cultures begin to be replaced or influenced bydominant global cultures, such as western cultures that are often promoted through mass media,movies, music, and the internet (Lee, 2021). This causes a threat to the diversity of local culturesas distinctive traditions, languages, and customs begin to erode. On the other hand, globalisationalso introduced the concept of multiculturalism, allowing people to access and appreciate differentforms of culture from around the world. This has created opportunities for cultural dialogue,collaboration and innovation, although it still poses challenges in maintaining each community’scultural identity (Madar & Girish, 2024).Globalisation, then, opens up opportunities for local communities to gain greater accessto knowledge and innovations from around the world. However, on the other hand, the strongflow of global culture often results in the erosion or loss of local cultural identity. Traditions thathave been passed down from generation to generation begin to be marginalised and replaced by amore dominating popular culture (Madri et al., 2021); (Aslan, 2019). Indigenous peoples and local communities in various parts of the world experience greatchallenges in maintaining their unique cultures amidst the onslaught of global culture. Customs,local languages, traditional arts, and religious rituals that characterise a community are slowly beingeroded. Young generations exposed to globalisation tend to identify more with global cultures thatare considered more modern and attractive (Gautam, 2021). In the context of Indonesia, a country known as ‘Unity in Diversity’ with a very rich culturaldiversity, this effect of globalisation is an important concern. Many tribes and indigenous peoplesare beginning to feel the negative impacts of the globalisation process, such as a decline in the useof local languages, a decline in interest in traditional arts, and the loss of some traditional ritualsand cultural traditions (Akpuokwe et al., 2024). This research aims to model the impact of global culture on local customs. With thisapproach, a deeper understanding of how the process of globalisation is changing the socio-cultural structure of local communities is expected.

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The processing step used to create a smooth, uniform dispers…

The processing step used to create a smooth, uniform dispersion of fat droplets in milk is [BLANK-1].

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Ovalbumin is the dominant protein in egg white and contribut…

Ovalbumin is the dominant protein in egg white and contributes to gel formation when heated.

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Egg yolk lipoproteins function as emulsifiers in foods like…

Egg yolk lipoproteins function as emulsifiers in foods like mayonnaise by stabilizing [BLANK-1].

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The shell membrane provides a barrier to bacterial invasion…

The shell membrane provides a barrier to bacterial invasion in eggs.

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The pasteurization method characterized by heating milk to 7…

The pasteurization method characterized by heating milk to 71.5°C for 15 seconds is [BLANK-1].

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Which nutrient in eggs plays a key role as an emulsifier in…

Which nutrient in eggs plays a key role as an emulsifier in food systems?

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Egg white powder is often stored at room temperature because…

Egg white powder is often stored at room temperature because it has what characteristic?

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Which egg protein is the major protein in the white and play…

Which egg protein is the major protein in the white and plays a key role in gel formation during cooking?

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What is a common consequence of adding salt to beaten egg wh…

What is a common consequence of adding salt to beaten egg whites?

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