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Characteristics of Traditional Food ‘Pedetan’ in Jembrana Regency

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@article{IJASEIT379,
   author = {Ni Made Ayu Suardani Singapurwa and Ni Made Darmadi and A.A. Made Semariyani},
   title = {Characteristics of Traditional Food  ‘Pedetan’ in Jembrana Regency},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {4},
   number = {2},
   year = {2014},
   pages = {105--111},
   keywords = {‘Pedetan’, Traditional Food, Jembrana Bali},
   abstract = {‘Pedetan’ is a Balinese traditional food which is in the same sort with dried fish or dendeng (more familiar and well-known variety of sweet dried meat or fish in Indonesia) that is produced in Jembrana Regency, Bali. ‘Pedetan’ is commonly processed by passing certain traditional process, and supported only by traditional kitchenware. Each village in Jembrana Regency has certain characteristic in the way of producing ‘pedetan’, therefore the final product would be different for each village. This research is aimed to investigate the best processing procedure for resulting a qualified and safe-consumed ‘pedetan’ product that could be a good alternative for food security. The research was conducted from January until August 2014 by taking samples of ‘pedetan’ from six villages of Jembrana Regency, in which the researchers picked four producers from each village as representations. The observation steps were conducted descriptively toward the data from biochemical analysis (water contents, protein contents, fat contents, and ash contents), total of microbe and also organoleptic (smell, taste, color, texture, and overall acceptance). The result showed that the best ‘Pedetans’ lemuru among the 6 villages (producers) were the ‘pedetans’ which were produced by Melaya village with water contents 15.398%, protein contents 55.5704%, fat contents 1.2361%, ash contents 8.5731%, and total microbial count 11.76 103, also based on organoleptic valuations, the product was preferred by panelists.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=379},
   doi = {10.18517/ijaseit.4.2.379}
}

EndNote

%A Suardani Singapurwa, Ni Made Ayu
%A Darmadi, Ni Made
%A Semariyani, A.A. Made
%D 2014
%T Characteristics of Traditional Food  ‘Pedetan’ in Jembrana Regency
%B 2014
%9 ‘Pedetan’, Traditional Food, Jembrana Bali
%! Characteristics of Traditional Food  ‘Pedetan’ in Jembrana Regency
%K ‘Pedetan’, Traditional Food, Jembrana Bali
%X ‘Pedetan’ is a Balinese traditional food which is in the same sort with dried fish or dendeng (more familiar and well-known variety of sweet dried meat or fish in Indonesia) that is produced in Jembrana Regency, Bali. ‘Pedetan’ is commonly processed by passing certain traditional process, and supported only by traditional kitchenware. Each village in Jembrana Regency has certain characteristic in the way of producing ‘pedetan’, therefore the final product would be different for each village. This research is aimed to investigate the best processing procedure for resulting a qualified and safe-consumed ‘pedetan’ product that could be a good alternative for food security. The research was conducted from January until August 2014 by taking samples of ‘pedetan’ from six villages of Jembrana Regency, in which the researchers picked four producers from each village as representations. The observation steps were conducted descriptively toward the data from biochemical analysis (water contents, protein contents, fat contents, and ash contents), total of microbe and also organoleptic (smell, taste, color, texture, and overall acceptance). The result showed that the best ‘Pedetans’ lemuru among the 6 villages (producers) were the ‘pedetans’ which were produced by Melaya village with water contents 15.398%, protein contents 55.5704%, fat contents 1.2361%, ash contents 8.5731%, and total microbial count 11.76 103, also based on organoleptic valuations, the product was preferred by panelists.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=379
%R doi:10.18517/ijaseit.4.2.379
%J International Journal on Advanced Science, Engineering and Information Technology
%V 4
%N 2
%@ 2088-5334

IEEE

Ni Made Ayu Suardani Singapurwa,Ni Made Darmadi and A.A. Made Semariyani,"Characteristics of Traditional Food  ‘Pedetan’ in Jembrana Regency," International Journal on Advanced Science, Engineering and Information Technology, vol. 4, no. 2, pp. 105-111, 2014. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.4.2.379.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Suardani Singapurwa, Ni Made Ayu
AU  - Darmadi, Ni Made
AU  - Semariyani, A.A. Made
PY  - 2014
TI  - Characteristics of Traditional Food  ‘Pedetan’ in Jembrana Regency
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 4 (2014) No. 2
Y2  - 2014
SP  - 105
EP  - 111
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - ‘Pedetan’, Traditional Food, Jembrana Bali
N2  - ‘Pedetan’ is a Balinese traditional food which is in the same sort with dried fish or dendeng (more familiar and well-known variety of sweet dried meat or fish in Indonesia) that is produced in Jembrana Regency, Bali. ‘Pedetan’ is commonly processed by passing certain traditional process, and supported only by traditional kitchenware. Each village in Jembrana Regency has certain characteristic in the way of producing ‘pedetan’, therefore the final product would be different for each village. This research is aimed to investigate the best processing procedure for resulting a qualified and safe-consumed ‘pedetan’ product that could be a good alternative for food security. The research was conducted from January until August 2014 by taking samples of ‘pedetan’ from six villages of Jembrana Regency, in which the researchers picked four producers from each village as representations. The observation steps were conducted descriptively toward the data from biochemical analysis (water contents, protein contents, fat contents, and ash contents), total of microbe and also organoleptic (smell, taste, color, texture, and overall acceptance). The result showed that the best ‘Pedetans’ lemuru among the 6 villages (producers) were the ‘pedetans’ which were produced by Melaya village with water contents 15.398%, protein contents 55.5704%, fat contents 1.2361%, ash contents 8.5731%, and total microbial count 11.76 103, also based on organoleptic valuations, the product was preferred by panelists.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=379
DO  - 10.18517/ijaseit.4.2.379

RefWorks

RT Journal Article
ID 379
A1 Suardani Singapurwa, Ni Made Ayu
A1 Darmadi, Ni Made
A1 Semariyani, A.A. Made
T1 Characteristics of Traditional Food  ‘Pedetan’ in Jembrana Regency
JF International Journal on Advanced Science, Engineering and Information Technology
VO 4
IS 2
YR 2014
SP 105
OP 111
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 ‘Pedetan’, Traditional Food, Jembrana Bali
AB ‘Pedetan’ is a Balinese traditional food which is in the same sort with dried fish or dendeng (more familiar and well-known variety of sweet dried meat or fish in Indonesia) that is produced in Jembrana Regency, Bali. ‘Pedetan’ is commonly processed by passing certain traditional process, and supported only by traditional kitchenware. Each village in Jembrana Regency has certain characteristic in the way of producing ‘pedetan’, therefore the final product would be different for each village. This research is aimed to investigate the best processing procedure for resulting a qualified and safe-consumed ‘pedetan’ product that could be a good alternative for food security. The research was conducted from January until August 2014 by taking samples of ‘pedetan’ from six villages of Jembrana Regency, in which the researchers picked four producers from each village as representations. The observation steps were conducted descriptively toward the data from biochemical analysis (water contents, protein contents, fat contents, and ash contents), total of microbe and also organoleptic (smell, taste, color, texture, and overall acceptance). The result showed that the best ‘Pedetans’ lemuru among the 6 villages (producers) were the ‘pedetans’ which were produced by Melaya village with water contents 15.398%, protein contents 55.5704%, fat contents 1.2361%, ash contents 8.5731%, and total microbial count 11.76 103, also based on organoleptic valuations, the product was preferred by panelists.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=379
DO  - 10.18517/ijaseit.4.2.379