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
 
Creator Kurniahu, Hesti
Rahmawati, Annisa
Andriani, Riska
 
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
 
Publisher Universitas PGRI Semarang
 
Contributor
 
Date 2021-03-09
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://journal.upgris.ac.id/index.php/bioma/article/view/6531
10.26877/bioma.v10i1.6531
 
Source Bioma : Jurnal Ilmiah Biologi; Vol. 10 No. 1: April 2021; 55-68
2549-9890
2086-5481
 
Language eng
 
Relation http://journal.upgris.ac.id/index.php/bioma/article/view/6531/3944
 
Rights Copyright (c) 2021 Bioma : Jurnal Ilmiah Biologi
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library