The Diversification Use of Melinjo (Gnetum gnemon) in Banten Local Food
- DOI
- 10.2991/absr.k.210304.037How to use a DOI?
- Keywords
- Banten, diversification, Gnetum gnemon, local food, melinjo
- Abstract
Melinjo (Gnetum gnemon) is a very potent plant because many of its parts, like leaves, flowers, and seeds, can be useful for culinary purposes. This study aims to explore and inventory the use of melinjo (Gnetum gnemon) in Banten Province, specifically the use in Banten local food. The research was carried out through interviews, field observations, and reference studies to obtain data on the use of melinjo in Banten. The interviewee’s sample was conducted using purposive and snowball sampling techniques. Based on the results showed melinjo in Banten used as a food source in making vegetables, fresh vegetables, side dishes, complementary protein food, chili sauce or paste, chips, and crackers, also pastries and snacks. Furthermore, the method of processing melinjo in Banten local food was sautéed, boiled, steamed, fried, roasted, and pounded, with the most dominating way is by sautéing it because of food products made from melinjo mostly processed as vegetables.
- 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 - Evi Amelia AU - Indria Wahyuni AU - Pipit Marianingsih PY - 2021 DA - 2021/03/04 TI - The Diversification Use of Melinjo (Gnetum gnemon) in Banten Local Food BT - Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019) PB - Atlantis Press SP - 203 EP - 206 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.210304.037 DO - 10.2991/absr.k.210304.037 ID - Amelia2021 ER -