KAJIAN RAGAM OLAHAN MAKANAN BERBASIS BAHAN PANGAN POKOK NON BERAS DI KABUPATEN BOJONEGORO

Nurika Fatmayanti

Abstract


Abstrak


                   Keragaman pangan pokok non beras di Bojonegoro menghasilkan beberapa jenis olahan makanan di masyarakat. Tujuan penelitian adalah untuk mengetahui: 1) jenis ragam olahan makanan berbasis bahan pangan pokok non beras; 2)  faktor-faktor yang mempengaruhi keanekaragaman bahan pangan pokok non beras; 3) penerimaan masyarakat terhadap ragam olahan makanan berbasis bahan pangan pokok non beras; dan 4) keberlanjutan ragam olahan makanan berbasis bahan pangan pokok non beras.


Jenis penelitian ini adalah penelitian kualitatif. Tempat penelitian di Kecamatan Bojonegoro, Kecamatan Trucuk, Kecamatan Kedungadem dan Kecamatan Ngasem. Pengambilan data dilakukan dengan cara wawancara mendalam, observasi, dan dokumentasi. subjek penelitian sebanyak 32 orang. Analisis data secara kualitatif yang meliputi reduksi data, penyajian, dan penarikan kesimpulan.


                   Hasil  penelitian ini adalah; 1) jenis bahan pangan pokok non beras di Kabupaten Bojonegoro adalah jagung, singkong, ketela rambat, ganyong, talas, garut, dan suweg. Bahan pangan tersebut diolah berbagai macam olahan pangan untuk makanan pokok, selingan, lauk pauk,  snack dan minuman; 2) faktor-faktor yang mempengaruhi keanekaragaman pangan pokok non beras di Kabupaten Bojonegoro yaitu faktor geografis, budaya, pengetahuan ibu rumah tangga, pendapatan, pekerjaan  kesehatan dan Kesukaan; 3) sejumlah 75% mengetahui atau tahu dan 25% menyatakan tidak tahu mengenai berbagai macam olahan pangan pokok non beras. Untuk tingkat kesukaan 1% tidak suka, 6% kurang suka,19% cukup suka dan 49% suka, hal tersebut tergantung dengan selera setiap orang kebanyakan yang suka dari kalangan dewasa dan lansia yang sudah diperkenalkan dan mengkonsumsi dari kecil sedangkan untuk remaja dan anak-anak kurang menyukai 4) dan keberlanjutan sebagai konsumsi sehari-hari tergantung pada pendapatan dan faktor iklim. Upaya penerimaan setempat dengan cara diadakan lomba karya menu non beras di setiap kecamatan di Kabupaten Bojonegoro.


           Kata Kunci: Bahan Pangan Pokok Non Beras, Olahan Makanan


 


Abstract 


                   The variety of non-rice staple food in Bojonegoro produce some kind of processed food in the community.. The purpose of this study are; 1) Many kinds of food, non rice staple food; 2) to find the factor which effected the various kinds of non rice staple food; 3) To know the society acceptance for various kinds of non rice staple food; 4) to know to the sustainability of the various kinds of non rice staple foods.


This research is a qualitative research. The place of this reserach is in Bojonegoro District,   Trucuk District, Kedungadem District and Ngasem District. The  data were collected by interview, observation and  documentation. Respondent are abaut 32 people. The data analysis are qualitative include data reduction, presentation, and conclusions.


The result are; 1) Many kinds of non rice staple food like corn, cassava, sweet potatoes, canna, taro, arrowroot, and suweg. Those are processed to be many kinds of non rice staple foods, snackes, drinks, and soups. 2) the factors which give consumtion effect of non rice staple food in Bojonegoro are: geographical, culture, knowledge, income, profession, health and predilection; 3) Society responces of many kinds of non rice staple food are  75% knew about the wide variety of the processed and 25% did not know becaouse they never consumed. 75% know, and 25% did not know about the wide variety of processed foods from non-rice staple food. A level of 1% are dislike, 6% less likely, 19% quite like and 49% like, it depends on the tastes of everyone mostly likes from them adults and the elderly who have introduced and consumed since child while the adolescents and the children does not like 4) sustainability as daily consumption depends on income and climatic factors. The local efforts revenues by held competitions of  non-rice food menu in Bojonegoro district.


           Keywords: Non-rice staple food , and Food processed 


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