Proximate Analysis of Some Local Food in Baduy Ethnic
- DOI
- 10.2991/absr.k.210304.002How to use a DOI?
- Keywords
- Baduy tribe, local food, proximate analysis
- Abstract
Baduy tribe is a tribe spreaded around Banten Province. The most dominant ethnics group has its own various food diversityin producing and creating food security in each small town. This study aims to determine the proximate analysis of Baduy local food. There are various kinds of local food processed in Baduy tribe society: Gipang, Tape, Wajik, Gemblong, Getuk Dangdeur, Uli, Rangginang, Wedang Jahe and Hiris nut Vegetable soup. This type of research is experimental research is a research laboratory that uses a simple experiment. At the proximate analysis includes determination of moisture content (%), protein content (%), Fat content, ash content (%), and crude fiber levels (%). The results showed that Wedang Jahe has highest of water content (93%), Rangginang showed highestof protein content (7.19%) and fiber content (2.49), Uli showed highest of fat content (31,10%) and Getuk has 1,49% of ash content.
- Copyright
- © 2021, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - FitriaRiany Eris AU - Aris Munandar AU - AM Kartina AU - Dian Anggraeni AU - Meutia AU - Taufik Hidayat AU - Dodi Hermawan PY - 2021 DA - 2021/03/04 TI - Proximate Analysis of Some Local Food in Baduy Ethnic BT - Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019) PB - Atlantis Press SP - 6 EP - 9 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.210304.002 DO - 10.2991/absr.k.210304.002 ID - Eris2021 ER -