Pemanfaatan Daun Sebagai Bahan Pembungkus Makanan Di Kabupaten Bangka Tengah

Sari, Yulia; Afriyansyah, Budi; Juairiah, Lina

doi:10.33019/ekotonia.v4i2.1686

Cited by 8 publications

(6 citation statements)

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“…Leaves are an organ of the banana plant that is utilized as a traditional food wrap by the local community of Tuban. According to Sari et al, (2019) banana leaves are one type of leaf that is commonly used as a food wrapper, which aims to extend the shelf life of food, enhancing the appearance of food, and add aroma and delicacy to food.…”

Section: Resultsmentioning

confidence: 99%

Ethnobotany of Traditional Food Ingredients in Tuban Regency, East Java

Kurniahu

Andriani

Rahmawati

2023

JPBN

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Traditional food is one of the cultural products that was created to meet primary human needs by involving local wisdom. Various types of traditional food are processed from plants taken from the surrounding environment and other places. Local communities have specific interactions and perceptions of plants as ingredients for their traditional foods. The goal was to determine the diversity, the categories of utilization, the organs used, the preparation methods, and the Cultural Significance Index (ICS) of plants in traditional Tuban food ingredients. This research was conducted by surveying 117 respondents from 20 sub-districts in Tuban Regency, followed by in-depth interviews with 20 traditional food makers in Tuban. The data obtained is in the form of qualitative data in the form of local knowledge of the Tuban people regarding plants in their traditional food ingredients, while quantitative data is in the form of the Cultural Significance Index (ICS). The results showed that there were 15 families consisting of 10 species of plants in traditional Tuban food, all of which were cultivated plants, the most used category of plants as spices and the organs most used were seeds and the highest ICS value was Oryza sativa L.

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Section: Resultsmentioning

confidence: 99%

Ethnobotany of Traditional Food Ingredients in Tuban Regency, East Java

Kurniahu

Andriani

Rahmawati

2023

JPBN

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“…Diyah (2013) explained that food wrapping from plants is one of the methods to make the food look more attractive and increase the taste and flavor of food. Sari et al (2019) show stated that there were 7 plant species used in traditional food wrapping by Bangka Tengah district society. According to Maflahah (2012), leaves are often utilized as traditional food wrapping which are banana leaves, cornhusk, coconut leaves, water apple's leaves, and teak's leaves.…”

Section: Discussionmentioning

confidence: 99%

“…Generally, parts of plants that were used as food wrapping are leaves, however not a little using the other part of plants, for example, rind or bark. The natural material of culinary wrapping was used to retard expiration and protect from chemical and biological contamination (Sari et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…The development of traditional culinary delights in Bogor is incredibly diverse, abundant, and just as enticing as those of other ethnic groups in Indonesia. From hearty main courses to light snacks and refreshing, healthy beverages, Bogor's culinary offerings are truly a feast for the senses (Sari et al, 2019;Suciani et al, 2021). Hearty dishes such as doclang, yellow soto, fried bean sprouts laksa, soto mie, and many others are among the local favorites.…”

Section: Introductionmentioning

confidence: 99%

“…Previous research conducted by Rini (2015) in the Merawang District, Bangka Regency, identified 12 types of plants belonging to 7 different families whose leaves are used as traditional food wrappers. Another research conducted by Sari et al (2019) in Central Bangka Regency, which consists of 6 sub-districts (Pangkalan Baru, Namang, Simpang Katis, Sungai Selan, Koba, and Lubuk), 10 types of plants from 7 families were obtained whose leaves were used as food wrappers. Based on this, there has been no scientific study regarding the use of plant species whose leaves are used as food wrappers by the people of Bogor city, so this research needs to be carried out.…”

Section: Introductionmentioning

confidence: 99%

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The Diversity of Plant as Traditional Culinary Food Wrappers on The Bogor’s Society, West Java Province, Indonesia

Nikmatullah,

Rahayu,

Kalima

et al. 2024

Al-Kauniyah J. Biol.

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Traditional culinary is a food that has a distinctive taste, commonly consumed by a particular society. Generally, traditional culinary using the diversity of plants to wrap food. The function of plant leaves for food wrapping in consider of natural and safe material. The use of natural materials is very valuable traditional knowledge and includes cultural wealth. The research was conducted to reveal the diversity of plants that are still used as traditional culinary wrapping in Bogor city. This research method used the ethnobotany approach, through observation and direct interview to a key informant up to 20 respondents on the three traditional market’s in Bogor city. The data collection results were produced of 23 types of cuisines in the traditional culinary markets, namely Anyar/Kembang, Sukasari, and Surya Kencana. These traditional culinary are utilized five plant species to wrap food, mostly using banana leaves (Musa spp.) for food packaging of 23 types of the tradisional culinary delights. The advantage of utilizing plants as traditional culinary wrapping infused with flavor to enhance the taste and art. Utilization plants as food wrapping need to preserved, developed, and socialized to public due to its local wisdom environmental sustainability and to reduce the use of non-natural resources that have severe environmental impacts and public health.AbstrakKuliner tradisional merupakan suatu makanan yang mempunyai cita rasa yang khas, biasa dikonsumsi oleh masyarakat tertentu. Umumnya kuliner tradisional memanfaatkan keanekaragaman tumbuhan sebagai pembungkusnya. Penggunaan daun sebagai pembungkus karena bahan alami dan aman untuk membungkus makanan. Penggunaan bahan dari alam adalah pengetahuan tradisional sangat berharga dan termasuk kekayaan budaya. Penelitian tersebut dilakukan untuk mengungkap keanekaragaman tumbuhan yang masih digunakan sebagai pembungkus kuliner tradisional di Kota Bogor. Metode penelitian menggunakan pendekatan etnobotani, melalui observasi dan wawancara langsung kepada informan kunci sebanyak 20 responden di tiga pasar tradisional kota Bogor. Hasil pendataan menunjukkan terdapat 23 jenis kuliner tradisional di pasar Anyar/Kembang, Sukasari, dan Surya Kencana. Kuliner tradisional ini memanfaatkan 5 jenis tumbuhan sebagai pembungkusnya yang sebagian besar adalah daun pisang (Musa spp.) yang digunakan sebagai pembungkus 23 kuliner tradisional. Keuntungan memanfaatkan tumbuhan sebagai pembungkus kuliner tradisional antara lain untuk menambah cita rasa dan seni. Pemanfaatan tumbuhan sebagai pembungkus makanan perlu dilestarikan, dikembangkan, dan disosialisasikan kepada masyarakat umum agar budaya lokal ini senantiasa lestari dan dapat mengurangi pemanfaatan sumber daya non alam yang berdampak buruk terhadap lingkungan dan kesehatan masyarakat.

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