Strategi Perbaikan Makanan Khas Bogor

Mela, Ervina; Wijonarko, Gunawan; Suciani, Imas Arti

doi:10.22146/agritech.45291

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…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%

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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Section: Introductionmentioning

confidence: 99%

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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Tingkat Kepuasan Petani pada Kinerja Kelembagaan Agribisnis Kedelai di Jawa Tengah

Satriani,

Naufalin,

Karim

et al. 2023

J. Ilmu. Pertan. Indones.

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The soybean agribusiness institutions have important roles to support the increased soybean production in Central Java. The purpose of this study was to analyze the levels of performance and importance of farmers in the institutional performance of soybean agribusiness in Central Java. This research uses descriptive analytical method, with the technical implementation of research using survey methods. This research was conducted on September - December 2022 with a sampling technique using a purposive sampling on 110 respondent farmers. Data analysis carried out in this research is Importance and Performance Analysis (IPA). IPA is used to compare the level of importance of soybean farmers with their levels of performances. Before being analyzed using IPA, each attribute was tested for validity and reliability, and from the test results it was found that each attribute was declared valid and reliable. The results of the analysis show that one of the attributes that is included in quadrant I and needs to be a priority for improvement is the need to determine the Harga Pokok Produksi (HPP) for soybeans by the government and the need to increase the subsidized fertilizer program. Attributes that fall into quadrant II and whose performances must be maintained include the existence of collector traders, the existence of a soybean seed assistance program, and the availability of quality soybean seeds. Attributes that are included in quadrant III and are the second priority for repairing and improvement are the need for storage granaries, partnerships with companies, and the easy access to financing services. Meanwhile, the attributes that enter quadrant IV and can be ignored are the availabilities of water, labor, and farming infrastructure. Keywords: importance and performance analysis, importance farmers, performance farmers, soybeans

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Strategi Perbaikan Makanan Khas Bogor

Cited by 2 publications

References 2 publications

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

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

Tingkat Kepuasan Petani pada Kinerja Kelembagaan Agribisnis Kedelai di Jawa Tengah

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