Article Sidebar

Submitted
December 5, 2015
Accepted
December 5, 2015
Published
March 8, 2014
Download
PDF
Statistic
Read Counter : 452 Download : 514

Downloads

Download data is not yet available.

Main Article Content

Abstract

Traditional foods processed by recipes taught for generations. The material used is derived from the local area, therefore the food produced is also palatable to the local community. The purpose of this study was to obtain deployment of “Lemea”, the traditional food of Bengkulu Province as a basis for the agro-industry design of traditional food standardized (raw materials and processes) of the Rejang tribe, to produce a consistent product quality, hygienic and attractive, so it can compete with other package food products as well as preserving traditional foods. The research method used is the method of direct survey taken in nine districts in the Bengkulu province through interviews. The data obtained are plotted into the map of the area and are associated with secondary data. Survey result shows that the Lemea home industry only found in five districts of the Bengkulu province, i.e. district of Central Bengkulu, district of Northern Bengkulu, district of Kepahiang, district Rejang Lebong and district of South Lebong. The main raw materials used in each district are varied on types and tastes. Additional material (fish) and spices used also varies according to local conditions. The length of time of fermentation conducted also varies and there are differences a source of glucose (addition and without addition of rice porridge ) in the fermentation.

Keywords

mapping lemea traditional food

Article Details

License

Authors who publish with this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a  Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Dewi, K. H., Silsia, D., Susanti, L., & Hasanuddin, H. (2014). PEMETAAN INDUSTRI “LEMEA” MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU. Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian Dan Agribisnis, 13(1), 60–66. https://doi.org/10.31186/jagrisep.13.1.60-66
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Almli, Valérie Lengard, Wim Verbeke, Filiep Vanhonacker, Tormod Næs a, Margrethe Hersleth. 2011. General image and attribute perceptions of traditional food in six European countries. Journal Food Quality and Preference 22 (2011): 129–138 Contents lists available at Science Direct. Journal homepage: www.elsevier.com/locate/foodqual.
  2. Anonim, 2009. Lemea Makanan Khas Suku Rejang. http://taneakatanai.blogspot.com /2009/07/lema-makanankhas-suku-rejang.html.
  3. Anonim, 2010. Rejang Lebong. http://taneakatanai.blogspot.com/2009/07/lema-makanan-khas-sukurejang.html.
  4. Anwar, F, Hasbi Ashidiq, Fennema OR. 1996. Peningkatan mutu dan masa simpan kasoami makanan khas tradisional. Sulawesi.
  5. Casazza, A.P *, F. Gavazzi, F. Mastromauro, S. Gianì, D. Breviario. 2011. Analytical Methods Certifying the feed to guarantee the quality of traditional food: An easy way to trace plant species in complex mixtures. Journal Food Chemistry. Journal homepage: www.elsevier.com/locate/foodchem.
  6. Dewi, Kurnia Harlina, Laili Suanti, Erin Zurna. 2012a. Modifikasi bahan baku pada pembuatan “lemea” makanan tradisional suku Rejang Bengkulu. “lemea”. Prosiding Semirata Bidang Ilmu-Ilmu BKS-PTN Wilayah Barat Universitas Sumatera Utara. Medan.
  7. Dewi, Kurnia Harlina, Meizul Zuki dan Erni Sustrianti. 2012b. Kajian Pemilihan Alat dan Lama Fermentasi “Lemea” Makanan Tradisional Suku Rejang. Prosiding Seminar Nasional Menuju Pertanian yang Berdaulat. Fakultas Petanian Universitas Bengkulu.
  8. Dewi, Kurnia Harlina, Meizul Zuki dan Erni Sustrianti. 2012c. Penerimaan Konsumen Terhadap “Lemea” Makanan Tradisional suku Rejang. Prosiding Seminar Nasional Menuju Pertanian yang Berdaulat. Fakultas Petanian Universitas Bengkulu.
  9. Ferdiaz, 2005. Pengembangan Industri Pengolahan Hasil Perikanan di Indonesia: Tantangan dan Penerapan Sistem Jaminan Mutu. Bulletin Teknologi dan Industri Pangan. 6 : 65-73. Institut Pertanian Bogor.
  10. Firhansyah, S. 2012. Kajian Perubahan Mutu Lemea Selama Penyimpanan Dalam Berbagai Jenis Bahan Pengemas. Skripsi. Jurusan Teknologi Pertanian. Universitas Bengkulu.
  11. Liu, Shan-na, Ye Han, Zhi-jiang Zhou. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Journal Food Research International 2011, doi:10.1016 /j.foodres.2010.12.034.
  12. Luis Guerrero Luis Guerrero *, Maria Dolors Gua` rdia, Joan Xicola , Wim Verbeke, Filiep anhonacker, Sylwia Zakowska-Biemans, Marta Sajdakowska, Claire Sulmont-Rosse, Sylvie Issanchou d,Michele Contel e, M. Luisa Scalvedi e, Britt Signe Granli f, Margrethe Hersleth. 2009. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Journa; Appetite 52 (2009) 345–354. Contents lists available at ScienceDirect. [Journal homepage: www.elsevier.com /locate/appet].
  13. Nuha M.K. Yousif a, Melanie Huch a, Tobias Schuster a, Gyu-Sung Cho a, Hamid A. Dirar. 2010. Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food. Food Microbiology 27 (2010) 757-768. Journal homepage: www.elsevier.com/locate/fm.
  14. Pieniak Zuzanna Pieniak,*, Wim Verbeke, Filiep Vanhonacker, Luis Guerrero b, Margrethe Hersleth. 2009. Association between traditional food consumption and motives for food choice in six European countries. Appetite 53 (2009) 101–108. Contents lists available at ScienceDirect. Appetite. Journal homepage: www.elsevier.com/locate/appet.
  15. Susanti, Laili, Kurnia Harlina Dewi., dan Bopi, S. 2011. Identifikasi Makanan Khas Provinsi Bengkulu Berbahan Dasar Ikan. Prosiding Semirata Bidang Ilmu-Ilmu BKS-PTN Wilayah Barat. Vol 2. Universitas Sriwijaya. Palembang.
  16. Susanti, Laili., Kurnia Harlina Dewi., dan Yantri, Nuryani. 2013. Perubahan Produk “Sambel Lemea” Makanan Tradisional Suku Rejang Pada Berbagai Suhu Penyimpanan. Jurnal Agroindustri Vol 2 No 1. Jurusan Teknologi Industri Pertanian, Fakultas Pertanian Universitas Bengkulu.
  17. Wardhanu, P. 2009. Pangan Tradisional Berbasis Makanan Tradisional. Wikipedia Indonesia.

Most read articles by the same author(s)