Gastronomy Traditional Culinary “Lemang” on Tanjung Sirih - Lahat District

Abstract

Lemang was one of Lahat traditional culinary. Lemang had a delicious taste like umami taste and sweet taste, and had unique performance like cooked and packed in bamboo. In fruit season arrived, lemang had various taste that be identifier of area, like lemang durian. The others variant of lemang in Lahat was mixed fish from Lematang river. Lemang not only culinary, but also contained history, culture, geography and cooking method. It were called gastronomy. Based on that, this paper would be explore about gastronomy of lemang in Lahat. Lemang had a variety of mentions include lomang, malomang, mangalomang, lamang, melemang, malemang and lemang. Each areas called lemang with different mentions. Lomang, malomang, mangalomang were mention for Batak, lamang was mention for Minangkabau, melemang was mention for Bengkulu and lemang was mention for Lahat. In Batak, lemang was so popular because based on history, for the first time lemang come from Batak. Lemang mostly produced by people who lived near the forest, like Tanjung sirih village in Lahat because a type of bamboo was used to produce lemang was special. Lemang was produced by combine gelatinous rice and coconut milk in bamboo, then grilled over the embers during 1 hour.

Identifikasi Etnosains Dalam Kearifan Lokal Malomang Sebagai Sumber Belajar Ipa

“…Ada yang senang menikmatinya dengan cara manis bersama selai, kinca, serikaya. Ada juga yang senang menikmatinya dengan cara asin bersama rendang, telur dan lauk pauk lainnya (Sonjaya et al, 2021).…”

Effect of Using Silica Gel as Active Packaging to the Lemang Deterioration in Lahat

“…Lemang is made from glutinous rice mixed with coconut milk and cooked over hot coals in bamboo. Lemang has a characteristic white color, soft and sticky texture, and a tasty taste (Sonjaya et al, 2021). Lemang is semi-wet (intermediate moisture food) with a water content ranging from 10-40% and water activity (aw) ranging from 0.65-0.90.…”