Pemanfaatan Sumber Daya Alam Kabupaten Lebong: Sumber Daya Pangan Rebung Bambu sebagai Bahan Baku Utama Pembuatan Lemea (Makanan Tradisional Kabupaten Lebong)

  • Roleka Julia Marcellina Universitas Bengkulu
  • Henny Johan Universitas Bengkulu
  • Ayu Shinka Permata Sari Universitas Bengkulu
  • Adzan Akhmad Nazari Universitas Bengkulu
  • Tiyya Susanti Jamaitul Waini Universitas Bengkulu
  • Ikmi Marlina Universitas Bengkulu

Abstract

This research aimed to determine the use of natural resources as food in Lebong Regency which can later be used as a learning resource for students in science learning. This research uses a survey method conducted in Lebong Regency, Bengkulu Province. The data collection technique used was interviews with the people of Lebong Regency and the Central Statistics Agency (BPS) of Lebong Regency regarding natural resources and their use. Data obtained from interviews were analyzed descriptively. The results of the research show that the people of Lebong Regency utilize natural resources, namely bamboo which is used as the main raw material in making lemea (a traditional food of the Rejang Tribe in Lebong Regency). The bamboo used in the process of making Lemea is a type of ship bamboo. The part of bamboo used in the process of making Lemea is bamboo shoots (young bamboo shoots). Lemea is a typical food of the Rejang tribe in Bengkulu Province where the main ingredient of lemea is chopped fermented bamboo shoots (young bamboo). The ingredients for the lemea mixture vary from region to region, some use river fish, red chilies, bay leaves and lemongrass. The science content that students can learn in this Lemea product is fermentation in biotechnology material.

 

Keywords: Bamboo, Lebong, Lemea, Bamboo Shoots, Natural Resources

References

Dewi, K. H., Zuki, M., & Sustrianti, E. (2015). Pemilihan Alat dan Lama Fermentasi pada Proses Pembuatan "Lemea" Makanan Tradisional Suku Rejang. Prosiding Seminar Nasional Fakultas Pertanian Universitas Bengkulu, 337-349

Dharmawibawa, I. D. (2019). Kearifan Lokal Masyarakat Desa Seloto dalam Pengelolaan Sumberdaya Alam Di Danau Lebo. Mandalanursa, 1(1), 29-35. https://ejournal.mandalanursa.org/index.php/PB/article/download/941/873

Handayani, T. H., & Marwanti. (2015). Pengolahan Makanan Indonesia. Yogyakarta: Universitas Negeri Yogyakarta

Kurnia, D. H. (2015). 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), 196-200. http://dx.doi.org/10.18517/ijaseit.5.3.512

Liyoni, D., Dewi, K. H., & Susanti, L. (2020). A Study of Changes in The Quality of Lemea Block in Various Types of Packaging Materials During Storage . IOP Conference Series: Earth and Environmental Science , 1-6. https://iopscience.iop.org/article/10.1088/1755-1315/425/1/012056/pdf

Oktarianto, A., & Widawati, R. (2017). Karakteristik Mutu Sambal Lemea dengan Variasi Waktu Fermentasi dan Jenis Ikan. AGRITEPA, 4(1), 133-145. https://doi.org/10.37676/agritepa.v4i1.593

Pongtuluran, Y. (2015). Manajemen Sumber Daya Alam dan Lingkungan. Yogyakarta: Penerbit Andi

Pratama, A. J., Oktaviani, M., Ridwan, M. R., & Shopiana, N. (2023). Peran Wawasan Nusantara dalam Pemanfaatan Sumber Daya Alam dan Pengembangan Ekonomi. ADVANCES in Social Humanities Research, 1(5), 566-571. https://adshr.org/index.php/vo/article/view/67

Setiawan, M. I., Muriana, E. G., & Chairunisa, A. F. (2023). Jurnal Religion: Jurnal Agama, Sosial, dan Budaya. Pemanfaatan Sumber Daya Alam dalam Perspektif Islam, 1(4), 709-714. https://doi.org/10.55606/religion.v1i4.500

Timikasari, A. D., Shodiq, D. E., & Setiawan, I. (2022). Literatur Review: Sumber Daya Alam pada Sektor Pertanian Indonesia. Jurnal Sains Edukatika Indonesia (JSEI), 4(2), 44-48. https://jurnal.uns.ac.id/jsei/article/view/70944

Wong, K. M. (2004). Bamboos the Amazing Grass. Kuala Lumpur: International Plant Generic Resources Institute (IPGRI) and University Malaya

Widjaja, E. A., Rifai, M. A., Subiyanto, B., & Nandika, D. (1994). Bambu di Strategi Penelitian Indonesia. Bogor: Yayasan Bambu Lingkungan Lestari

Widjaja, E. A. (2001). Identikit JenisJenis Bambu di Kepulauan Sunda Kecil. Bogor: Puslitbang Biologi LIPI

Widjaja, E. A. (2004). Jenis-jenis Bambu Endemik dan Konservasinya di Indonesia. Prosiding Seminar Nasional Biologi XV

Widjaja, E. A., & Karsono, K. (2005). Keanekaragaman Bambu di Pulau Sumba. Biodiversitas, 6(2), 95-99. https://smujo.id/biodiv/article/download/611/633/631

Zuidar, A. S., Rizal, S., & Hadi, J. P. (2019). Pengaruh Preparasi dan Blanching terhadap Mutu Rebung Ikan Terfermentasi (Lemea). Jurnal Teknologi & Industri Hasil Pertanian, 24(1), 39-50. http://dx.doi.org/10.23960/jtihp.v24i1.39-50
Published
2024-03-07
Abstract viewed = 7 times
pdf downloaded = 10 times