PEMANFAATAN TUMBUHAN SAGU (Metroxylon sago Rottb.) DALAM MASAKAN TRADISIONAL LINGGA

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dc.contributor.authorBidiarti, Risna
dc.contributor.supervisorFitmawati, Fitmawati
dc.date.accessioned2021-06-17T04:11:36Z
dc.date.available2021-06-17T04:11:36Z
dc.date.issued2020-04
dc.description.abstractLingga 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 terpenoidsen_US
dc.description.sponsorshipFakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Riau Kampus Bina Widya Pekanbaru, 28293, Indonesiaen_US
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/9973
dc.language.isoenen_US
dc.subjectLingga communityen_US
dc.subjecttraditional cuisineen_US
dc.subjectSago (Metroxylon sago)en_US
dc.subjectsecondary metabolitesen_US
dc.titlePEMANFAATAN TUMBUHAN SAGU (Metroxylon sago Rottb.) DALAM MASAKAN TRADISIONAL LINGGAen_US
dc.typeArticleen_US

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