PEMANFAATAN TUMBUHAN SAGU (Metroxylon sago Rottb.) DALAM MASAKAN TRADISIONAL LINGGA
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2020-04
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Abstract
Lingga Regency has indigenous knowledge and local culture use of plants which is passed down from generation to generation. That knowledge is the use of plants in traditional lingga cuisine. One type of plant that often was used by the Lingga community as a food ingredient is sago (Metroxylon sago). The result found 10 types of food Lingga that inserted sago plants, namely Gubal, Kepurun, Sagu Lenggang, Lempeng Sagu, Laksa Goreng, Lambok, Sesagu, Kokyam, Laksa Kuah, and Keripik Sagu Lenggang. Phytochemical test results showed that sago plants contained alkaloids and terpenoids
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Lingga community, traditional cuisine, Sago (Metroxylon sago), secondary metabolites