RAW MATERIALS INVENTORY AND FERMENTATION PROCESS IN LEMEA INDUSTRY THE TRADITIONAL FOOD OF REJANG TRIBE

Dewi, Kurnia Harlina (2016) RAW MATERIALS INVENTORY AND FERMENTATION PROCESS IN LEMEA INDUSTRY THE TRADITIONAL FOOD OF REJANG TRIBE. International Journal on Advanced Science Engineering Information Technology, 5 (3). pp. 196-200. ISSN 2088-5334

Archive (Article) B3 Journal IJJESEAT Vol 5 No 3 Raw Material Lemea.pdf - Bibliography Restricted to Registered users only Available under License Creative Commons GNU GPL (Software). Download (738kB)

Abstract

The traditional food is a food that is processed from surrounding natural and treated hereditary, so it became one of the pillars of food tenacity. Lemea is a traditional food of Rejang tribe that has not been properly inventoried. The purpose of this study is an inventory and characterization of physical, chemical and organoleptic of Lemea from various small industries in the districts. Characterization of traditional food Lemea required as a basis for the agro-industry design of Lemea of Rejang traditional standardized food (raw materials and processes), so resulting in consistent product quality, hygienic and attractive so as to compete with other containers food products, as well as preserving traditional food. The research method used was a survey method, by interviewing a small industry regarding raw materials used and the fermentation process of Lemea. Results shows that the raw materials used are Mayan bamboo sprout (Kepahiyang and North Bengkulu District), Kepea bamboo sprout (South Lebong District) and all kinds of bamboo sprout in the Rejang Lebong District, depending on available bamboo sprouts. The fish used in Central Bengkulu and Kepahiyang District is Tilapia fish, South Lebong District (White fish), North Bengkulu (Mayung fish). The fermentation process classified on 2 groups, namely (1) fermentation with the addition of rice porridge as a source of glucose and (2) without the addition of fermented rice porridge as a source of glucose. Lemea from various sources have variations in color, aroma, acidity, integrality, turbidity and overall appearance of different.

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