Vol 1, No 1 (2006)

Juli 2006

Table of Contents


Hardinsyah ., Agus Sumule, John Letsoin
Rusilanti Rusilanti, Clara Meliyanti Kusharto
Ali Khomsan, Faisal Anwar, Dadang Sukandar, Hadi Riyadi, Eddy Setyo Mudjajanto

Some local foods have cultural and health benefits. Mollusca such as tambelo – a mangrove worm, snail and shell (TSS)  contain essential amino acids and micronutrients required  for optimum health.  This study is aimed to analyse the perception of local community at estuary of Mimika on culture and health benefits of consuming the TSS.  For this purpose 158 people of  the 12 estuary villages, which consist of children (1-11 yrs), teenages (12-19 yrs) and adults (>20 yrs)  from both sexes, were selected  as  subjects.  The data collected covers socio-economic of the family, perception of subjects on cultural and health benefits of the TSS, and  ways to consume the TSS. The results showed that the TSS has significant intangible benefits for culture and health of Mimika’s estuary community. In terms of culture, tambelos (Bactronophorus thoracites and Bankia orcutti) are used as a special entry food for local custome rituals; and  both snails (Telecopium telescopiu, Nerita balteata, dan Naqueita capicana) and shells (Geloina cf coaxan dan Geloina, sp) are used  as  a special main menu for lokal costume rituals. In terms of health, the general health benefits of eating TSS is for strengthening and maintaining optimum stamina.  In addition,  Geloina, sp (a shell) is used for wound healing; and  Bactronophorus thoracites (a tambelo), which is called  as “kamoro pil” by Kamoro ethnic, is consumed to have better production of breastmilk, and to have  prevention and theurepetic effects of malaria, cough, flu, rheumatic and backache, as well as  approdisiac and appetite effects. Tambelo is consumed freshly, while snails and shell are steamed or roasted before they are consumed.


Keywords: health benefit, culture benefit, snail and shell, Bactronophorus thoracites
Hardinsyah ., Agus Sumule, John Letsoin

The study was aimed to get data on kind of processing and acceptance level of local soybean products in rural and urban areas in Java Island. The study locations were South Jakarta (Province of DKI Jakarta); Serang and Tangerang (Province of Banten); Bekasi, Bogor and Bandung (Province of West Java); Purwokerto, Semarang and Solo (Province of Central Java); Yogyakarta (Province of D.I.Yogyakarta); Malang, Jember and Surabaya (Province of East Java). The study was a part of a grand study on processing, acceptance, and consumption pattern of local soybean products at various socio-economic level of households in Java Island in 2005.  The data were obtained by interviewing and observing 2080 households (consisted of 1280 households in urban and 800 households in rural areas) selected randomly. Soybean products that mostly found in the market and consumed by households of Indonesian people, particularly in Java Island, were tempe, tauco, soy-sauce, tofu, tofu-flower, soy-sprout, and oncom.  The mostly ways to process the soy products were stir-frying, deep-frying, toasting, boiling, and ‘bacem’.  Besides, there were also some soy products that consumed directly at a household level after factorized processing, namely as soy-sauce and soy-milk. The average time used to process the soy-products varied, depended on the way of processing and  number of the product processed.  Stir-frying, especially for tempe, tofu, and tauge, was a frequent way done by poor and rich households, both in urban and rural areas.  The products that mostly processed by frying in rural household was tempe, tofu and soybean, meanwhile in urban areas were only tempe and tofu.  The everage time used by urban households to fry the soy-products was shorter than time used by rural households. It was found that more than 90% of households in rural and urban areas stated “like” and “like very much” tempe, tofu, and soy-sauce.  However, the acceptance level of household on tauco, soy-milk, and soy-flower was still low, namely less than 50%.

Keywords:  handling, processing, acceptance, soy-products.
Rina Yenrina, Yuliana ., Deddy Muchtadi
Dwi Ariyani, Faisal Anwar

Food taboo in Indonesia is still a problem because there  are many taboo foods.  As consequences,  pregnant mother, lactating mother and children  do not eat the taboo foods so that it can reduce their food intake and finally it can decrease their nutritional status.   Objectives of this study are  1) to identify taboo foods and 2) to identify reasons of taboo foods and  3) to improve basic nutrition knowledge through training  on food and nutrition.  Study was conducted in Banjar West Java from December 2005 to November 2006.  A sample size 92 households was drawn randomly from household population of size 482. The household of population is farmer household who are beneficiary of Special Program for Food Security, Food and Agriculture Organization. Data were analyzed quantitatively and qualitatively and presented in one way table. Results show that groups which had a large number of food taboo were pregnant women group and lactating mother group. There are 35 taboo foods for pregnant women and 24  taboo foods for lactating mother. Some taboo foods for pregnant women are ambon banana, bee, bee egg, cat fish, coconut plus red sugar, eel, coffee, bogo fish, fishing fish, gabus fish, gnetum gnemon and its leaf, ice, jack fruit, kind of jack fruit (kulur), kind of leaf (leaf of so), etc.  Some  taboo foods for lactating mother are banana, bean sprout, beverage made with such droplets, cucumber, eel, egg, fat food, fish, hot food, ice, innards of gurami, jack fruit, kind of cake (serabi), kind of fruit (kulur), kind of jack fruit (sukun), etc. After attending training, the knowledge on nutrition and food of the farmers increase significantly, therefore it is hoped  that their knowledge can reduce their believe of the food taboo.

Keywords : Food taboo, Special Program for Food Security
Dadang Sukandar

Ketahanan[1] pangan terwujud apabila secara umum telah terpenuhi dua aspek seka- ligus. Pertama adalah tersedianya pangan yang cukup dan merata untuk seluruh penduduk. Kedua, setiap penduduk mempunyai akses fisik dan ekonomi terhadap pangan untuk memenuhi kecukupan gizi guna menjalani kehidupan yang sehat dan produktif dari hari ke hari.

Ketahanan pangan pada tingkat rumah tangga merupakan landasan bagi ketahanan pangan masyarakat, yang selanjutnya menjadi pilar bagi ketahanan pangan daerah dan nasional. Berdasarkan pemahaman tersebut maka salah satu prioritas utama pembangun- an ketahanan pangan adalah memberdayakan masyarakat agar mereka mampu menanggu- langi masalah pangannya secara mandiri serta mewujudkan ketahanan pangan rumahtangga- nya secara berkelanjutan.

[1] Dikutip dari hlm. 59 – 71 dokumen Kebijakan

  Umum Ketahanan Pangan 2006 – 2009.

  Dewan Ketahanan Pangan, Jakarta, 2006

Dewan Ketahanan Pangan