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Riska Andriani
Universitas PGRI Ronggolawe
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Journal : BIOMA

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Identifikasi tumbuhan dalam bahan baku minuman tradisional khas Tuban Jawa Timur Hesti Kurniahu; Annisa Rahmawati; Riska Andriani
Bioma : Jurnal Ilmiah Biologi Vol. 10 No. 1: April 2021
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/bioma.v10i1.6531

Abstract

ABSTRAKKearifan lokal menjadi salah satu langkah penting dalam pengelolaan sumber daya alam, salah satunya adalah minuman khas daerah. Penelitian ini bertujuan untuk mengetahui jenis minuman tradisional khas Tuban dan jenis tumbuhan bahan bakunya. Jenis minuman tradisional khas dan bahan penyusunnya diperoleh dari hasil survey terhadap 117 responden dari 17 kecamatan dan 10 orang pembuatnya. Identifikasi bahan baku dilakukan secara langsung dengan lembar observasi kemudian hasilnya dibandingkan dengan referensi. Hasil penelitian menunjukkan bahwa terdapat 5 jenis minuman tradisional yaitu legen, toak, dawet siwalan, sirup kawis, dan cendol sagu. Bahan penyusunnya terdiri dari 9 jenis tumbuhan yaitu siwalan (Borassus flabellifer L.), kelapa (Cocos nucifera L.), enau (Arenga pinnata Merr.), kawista (Limonia acidissima L.), sagu (Metroxylon sagu Rottb.), tebu (Saccharum sp.), ketela pohon (Manihot esculenta Crantz.), jamblang (Syzygium cumini L.), dan jambu mente (Anacardium occidentale L.). Kata kunci: identifikasi; tumbuhan; minuman tradisional; Tuban  ABSTRACTPlant identification of raw materials in traditional drink from Tuban East Java.Local wisdom is one of the steps in managing natural resources, for example traditional drinks. This study aims to determine the types of traditional Tuban drinks and types of plants as raw materials for these drinks. Types of typical traditional drinks and their constituent ingredients were obtained from the results of survey with 117 respondents in 20 districts and 10 producer traditional Tuban drinks. The identification was carried out directly using the observation sheet then compared with references. The results showed that there were 5 types of traditional drinks, namely legen, toak, dawet siwalan, kawis syrup, and cendol sago. The constituent materials drinks consisted of 9 types of plants, namely siwalan (Borassus flabellifer L.), coconut (Cocos nucifera L.), enau (Arenga pinnata Merr.), kawista (Limonia acidissima L.), sago (Metroxylon sagu Rottb.), sugar cane (Saccharum sp.), cassava (Manihot esculenta Crantz.), jamblang (Syzygium cumini L.), and cashew (Anacardium occidentale L.) Keywords: identification, plants, traditional drinks, Tuban
Co-Authors Annisa Rahmawati Arifin, Ahmad Zaenal Dwi Oktafitria Estri Purwani Rahayu Hana Dwi Andayani Hartini _ Hesti Kurniahu Ifa Ristia Sandra E Kuntum Febriyantiningrum Kurniahu, Hesti Mario Fahmi Syahrial Rista Dwi Permata sri wulan Sriwulan, Sriwulan Susanti Dhini Anggraini Yuliasari, Ulfa