Identifikasi tumbuhan dalam bahan baku minuman tradisional khas Tuban Jawa Timur
Bioma jurnal ilmiah biologi
View Publication Info| Field | Value | |
| Title |
Identifikasi tumbuhan dalam bahan baku minuman tradisional khas Tuban Jawa Timur
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| Creator |
Kurniahu, Hesti
Rahmawati, Annisa Andriani, Riska |
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| Description |
ABSTRAKKearifan lokal menjadi salah satu langkah penting dalam pengelolaan sumber daya alam, salah satunya adalah minuman khas daerah. Penelitian ini bertujuan untuk mengetahui jenis minuman tradisional khas Tuban dan jenis tumbuhan bahan bakunya. Jenis minuman tradisional khas dan bahan penyusunnya diperoleh dari hasil survey terhadap 117 responden dari 17 kecamatan dan 10 orang pembuatnya. Identifikasi bahan baku dilakukan secara langsung dengan lembar observasi kemudian hasilnya dibandingkan dengan referensi. Hasil penelitian menunjukkan bahwa terdapat 5 jenis minuman tradisional yaitu legen, toak, dawet siwalan, sirup kawis, dan cendol sagu. Bahan penyusunnya terdiri dari 9 jenis tumbuhan yaitu siwalan (Borassus flabellifer L.), kelapa (Cocos nucifera L.), enau (Arenga pinnata Merr.), kawista (Limonia acidissima L.), sagu (Metroxylon sagu Rottb.), tebu (Saccharum sp.), ketela pohon (Manihot esculenta Crantz.), jamblang (Syzygium cumini L.), dan jambu mente (Anacardium occidentale L.). Kata kunci: identifikasi; tumbuhan; minuman tradisional; Tuban ABSTRACTPlant identification of raw materials in traditional drink from Tuban East Java.Local wisdom is one of the steps in managing natural resources, for example traditional drinks. This study aims to determine the types of traditional Tuban drinks and types of plants as raw materials for these drinks. Types of typical traditional drinks and their constituent ingredients were obtained from the results of survey with 117 respondents in 20 districts and 10 producer traditional Tuban drinks. The identification was carried out directly using the observation sheet then compared with references. The results showed that there were 5 types of traditional drinks, namely legen, toak, dawet siwalan, kawis syrup, and cendol sago. The constituent materials drinks consisted of 9 types of plants, namely siwalan (Borassus flabellifer L.), coconut (Cocos nucifera L.), enau (Arenga pinnata Merr.), kawista (Limonia acidissima L.), sago (Metroxylon sagu Rottb.), sugar cane (Saccharum sp.), cassava (Manihot esculenta Crantz.), jamblang (Syzygium cumini L.), and cashew (Anacardium occidentale L.) Keywords: identification, plants, traditional drinks, Tuban
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| Publisher |
Universitas PGRI Semarang
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| Contributor |
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| Date |
2021-03-09
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
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| Format |
application/pdf
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| Identifier |
http://journal.upgris.ac.id/index.php/bioma/article/view/6531
10.26877/bioma.v10i1.6531 |
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| Source |
Bioma : Jurnal Ilmiah Biologi; Vol. 10 No. 1: April 2021; 55-68
2549-9890 2086-5481 |
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| Language |
eng
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| Relation |
http://journal.upgris.ac.id/index.php/bioma/article/view/6531/3944
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| Rights |
Copyright (c) 2021 Bioma : Jurnal Ilmiah Biologi
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