02201nas a2200145   4500000000100000000000100001008004100002100001500043700001300058245014100071856014600212300001400358490000700372520167600379                                       d1 aB. Saputra1 aE. Hardi00aSocial Capital of the Harau Community in Preserving Rendang Daun Kayu: Maintaining the Sustainability of Traditional Minangkabau Cuisine  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85185134851&doi=10.58262%2fks.v12i1.248&partnerID=40&md5=4a6e0d72f6b7605294af9d6262c33a46  a3502-35080 v123 aRendang daun kayu is one of the variations of rendang cuisine and is included in traditional Minangkabau food. This cuisine has existed since the ancestors of the Harau community, Limapuluh Kota Regency, West Sumatra, Indonesia, and has been passed down from generation to generation until now. Young people s (generation Z) lack of interest in preparing rendang daun kayu is presently a cause for concern regarding the future of this cuisine. This research aims to determine the extent to which the Harau community s social capital plays a role in preserving rendang daun kayu dishes to ensure the continued existence of this traditional cuisine. The descriptive qualitative method was used to obtain an overview of the community group s efforts to preserve rendang daun kayu cuisine and to determine the level of social capital. Interview guides and in-depth interviews were utilized to collect data alongside primary and secondary data. The selection of informants was conducted using snowball sampling. Source triangulation analysis was used to answer the research objectives. Based on the results of the study, it is known that the level of social capital of the Nagari Harau community in preserving and sustaining wood leaf rendang cuisine is classified as good/firm and is in the dominant linking social capital category. The level of social capital owned by the Harau community is easy to develop in preserving wood leaf rendang cuisine as a characteristic of rendang cuisine in their area, and the sustainability of traditional cuisine through processed wood leaf rendang will be maintained. © 2024, Society of History and Cultural Studies. All rights reserved.