MAKANAN ETNIK MELAYU: TEMPOYAK
Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in Palembang. The majority of Palembang citizens...
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doaj-4f9be9c0bea84b209ab1edd72a87d51b2020-11-24T22:29:49ZindAndalas UniversityJurnal Antropologi: Isu-Isu Sosial Budaya1410-83562355-59632018-01-0119212512810.25077/jaisb.v19.n2.p125-128.201768MAKANAN ETNIK MELAYU: TEMPOYAKAmanda Haruminori0Nathania Angelia1Andrea Purwaningtyas2University of Surya, BantenUniversity of Surya, BantenUniversity of Surya, BantenTraditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in Palembang. The majority of Palembang citizens are known to be nomads, and since durians are abundant in Sumatra, food processing is done to increase shelf life. Tempoyak is the result of fermenting durian for 3-7 days by adding salt into the fruit. Fermentation is one of the many ways of food processing. The fermentation of durian gives tempoyak a unique flavour that combines sourness from the fermentation process and sweetness from the fruit itself. Fermentation is one of the most well-known food processing in Indonesia, and has been known for years. To the Malayan ethnics, tempoyak has a unique taste that can increase ones appetite, and it is usually used as a complementary food for rice, and also spices. One of the foods that use a tempoyak spices is brengkes.http://jurnalantropologi.fisip.unand.ac.id/index.php/jantro/article/view/81fermentationi, traditional food, tempoyak |
collection |
DOAJ |
language |
Indonesian |
format |
Article |
sources |
DOAJ |
author |
Amanda Haruminori Nathania Angelia Andrea Purwaningtyas |
spellingShingle |
Amanda Haruminori Nathania Angelia Andrea Purwaningtyas MAKANAN ETNIK MELAYU: TEMPOYAK Jurnal Antropologi: Isu-Isu Sosial Budaya fermentationi, traditional food, tempoyak |
author_facet |
Amanda Haruminori Nathania Angelia Andrea Purwaningtyas |
author_sort |
Amanda Haruminori |
title |
MAKANAN ETNIK MELAYU: TEMPOYAK |
title_short |
MAKANAN ETNIK MELAYU: TEMPOYAK |
title_full |
MAKANAN ETNIK MELAYU: TEMPOYAK |
title_fullStr |
MAKANAN ETNIK MELAYU: TEMPOYAK |
title_full_unstemmed |
MAKANAN ETNIK MELAYU: TEMPOYAK |
title_sort |
makanan etnik melayu: tempoyak |
publisher |
Andalas University |
series |
Jurnal Antropologi: Isu-Isu Sosial Budaya |
issn |
1410-8356 2355-5963 |
publishDate |
2018-01-01 |
description |
Traditional food is considered as one of the identities that makes a nation, and it is caused by the varieties of cultures. Tempoyak (asam durian) is one of the examples of traditional foods, specifically for the Malayan ethnic, and it is widely known in Palembang. The majority of Palembang citizens are known to be nomads, and since durians are abundant in Sumatra, food processing is done to increase shelf life. Tempoyak is the result of fermenting durian for 3-7 days by adding salt into the fruit. Fermentation is one of the many ways of food processing. The fermentation of durian gives tempoyak a unique flavour that combines sourness from the fermentation process and sweetness from the fruit itself. Fermentation is one of the most well-known food processing in Indonesia, and has been known for years. To the Malayan ethnics, tempoyak has a unique taste that can increase ones appetite, and it is usually used as a complementary food for rice, and also spices. One of the foods that use a tempoyak spices is brengkes. |
topic |
fermentationi, traditional food, tempoyak |
url |
http://jurnalantropologi.fisip.unand.ac.id/index.php/jantro/article/view/81 |
work_keys_str_mv |
AT amandaharuminori makananetnikmelayutempoyak AT nathaniaangelia makananetnikmelayutempoyak AT andreapurwaningtyas makananetnikmelayutempoyak |
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1725743139212230656 |