JUKUT ARES KAKUL dan JUKUT ROROBAN KAKUL KULINER KHAS BALI
| Main Authors: | Lumanauw, S.E.,M.Par, Nelsye, Makapagal, S.E.,M.M, Dewa Putu |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
PIB Press
, 2019
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| Online Access: |
http://ojs-journey.pib.ac.id/index.php/art/article/view/17 http://ojs-journey.pib.ac.id/index.php/art/article/view/17/9 |
Daftar Isi:
- Among the typical Balinese cooked vegetables are jukut ares kakul and jukut roroban kakul. This article aims to find out the gastronomy of the culinary and obtain a strategy to cultivate their biological resources. The theory used are gastronomic theory and cultivation theory and the collecting data are interviews and literature. The results of the study show that the kakul / buit-buit has several nutrients such as energy, protein, calcium, carbohydrates, phosphorus, and vitamins, which are quite high. The ingredients of jukut ares and roroban from banana stem and vegetable contains high fiber, so it is very useful for the body. Changes found with the rice fields in Bali due to the use of dangerous chemicals, has threatened the existence of kakul and buit-buit. The natural culinary resources, therefore, need to be cultivated so that the needs for them as well as their potency for commodities of the tourist market in the future can be fulfilled.