Ethnochemistry: Studying The Food Chemistry In The Making of Kapurung
DOI:
https://doi.org/10.33394/hjkk.v12i5.13325Keywords:
ethnochemistry, food chemistry, kapurungAbstract
Kapurung is a traditional food from South Sulawesi, especially from Tanah Luwu/Luwu Raya. This food is made from sago (Metroxylon sago) as the basic ingredient which is processed together with various vegetables and meat or fish. The concept of ethnochemistry is used to examine the process of making kapurung through analyzing the natural ingredients used and the chemical changes that occur during processing. The way kapurung is made reflects the local knowledge of the community in managing existing natural resources. The research was conducted to reveal the chemical aspects and fundamental chemical activities contained in the process of making kapurung.This research uses descriptive qualitative research with ethnographic methods, namely observation, interviews, and documentation. Data analysis in this study used source triangulation which was carried out inductively, so that in this study key informants, main informants and supporting informants were determined on each aspect that became the object of research.The results showed that the fundamental chemical activities contained in the kapurung making process are the gelatinization of starch in sago, protein denaturation, fiber degradation and the dissolution of nutrients in vegetables, the Maillard reaction in fried/roasted fish/chicken, and the use of food additives in the kapurung making process.
References
Adriani. (2015). Uji Kandungan Gizi Terhadap Beberapa Makanan Khas Kota Palopo. Al-Kimia, 3(1), 92–102. http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/1664/1631
Aldiansyah, Jessica Indriyani Pasa, Muhammad Rijal Muttaqin, Nabila Nailah Awaliyah, & Farah Erika. (2023). Literatur Review: Keterkaitan Pembelajaran Kimia Terhadap Pendekatan Etnokimia Di Indonesia. Literatur Review: Keterkaitan Pembelajaran Kimia Terhadap Pendekatan Etnokimia Di Indonesia, 7(2), 238–246.
anakreaksi. (2022). Denaturasi Protein : Pengertian, dan 6 Faktor yang Mempengaruhi Denaturasi. Anakreaksi.Com. https://anakreaksi.com/denaturasi-protein/
Arsal, D., Mulyani, A., Zulkarnain, D. R., & Rampisela, D. A. (2018). Pengembangan dan Pelestarian Sagu di Sulawesi Selatan. Laporan Akhir, 37 Halaman.
Baharuddin, B. A. (2023). Resep Kapurung Marasa Khas Sulawesi Ala Kedai Mahya. 11 Oktober 2023, Oktober. https://sulsel.pikiran-rakyat.com/kuliner/pr-2727228726/resep-kapurung-marasa-khas-sulawesi-selatan-ala-kedai-mahya?page=all
Barber, T. M., Kabisch, S., Pfeiffer, A. F. H., & Weickert, M. O. (2020). The health benefits of dietary fibre. In Nutrients (Vol. 12, Issue 10). https://doi.org/10.3390/nu12103209
Basuki, E., Widyastuti S, Prarudiyanto, A., Saloko, S., Cicilia, S., & Amaro, M. (2020). Kimia Pangan (Issue October). Mataram Univiersity Press. https://www.researchgate.net/publication/344862038
Berry, S. K. (2001). Role of acidulants in food industry. In Journal of Food Science and Technology (Vol. 38, Issue 2).
Charles, A. L., Chang, Y. H., Ko, W. C., Sriroth, K., & Huang, T. C. (2005). Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches. Journal of Agricultural and Food Chemistry, 53(7). https://doi.org/10.1021/jf048376+
Dziezak, J. D. (2015). Acids: Natural Acids and Acidulants. In Encyclopedia of Food and Health. https://doi.org/10.1016/B978-0-12-384947-2.00004-0
Firdamayanti, E., Srihidayati, G., & Lisanty, F. I. (2024). Identifikasi Faktor-Faktor Proses Pengolahan Kapurung yang Memengaruhi Minat Konsumen dengan Menggunakan Metode Quality Function Deployment ( QFD ) di Kota Palopo tepung Sagu Ihur. 15(2), 8–20.
Hidayat, B., Ahza, A., & B, S. (2013). Karakterisasi tepung ubi jalar (Ipomoea batatas L.) varietas shiroyutaka serta kajian potensi penggunaannya sebagai sumber pangan karbohidrat alternatif. Jurnal. Teknol. Dan Industri Pangan, 18(20).
Kchaou, H., Benbettaieb, N., Jridi, M., Nasri, M., & Debeaufort, F. (2019). Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films. Food Hydrocolloids, 97. https://doi.org/10.1016/j.foodhyd.2019.105196
Kearsley, & Dziedzic. (1995). Handbook of Starch Hydrolysis Products and their Derivatives. In Handbook of Starch Hydrolysis Products and their Derivatives. https://doi.org/10.1007/978-1-4615-2159-4
Kemendikbud. (2018). Kapurung. Warisan Budaya Tak Benda, 1–7.
Kusdarianto, I., & Sari, H. (2021). Pengolahan Sagu Menjadi Sinoledenganvarian Rasa Di Masyarakat Tana Luwu: Sebagai Upaya Penambahan Ekonomi Selama Pandemi Covid-19. SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan, 4(3), 829. https://doi.org/10.31764/jpmb.v4i3.5389
López-Berenguer, C., Carvajal, M., Moreno, D. A., & GarcÃa-Viguera, C. (2007). Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. Journal of Agricultural and Food Chemistry, 55(24). https://doi.org/10.1021/jf071680t
Mahanani, W. (2016). Perubahan Kimiawi Komponen Gizi Bahan Pangan dalam Pengolahan. Universitas Ahmad Dahlan, 1–25. http://repository.upy.ac.id/6374/1/BAHAN-AJAR-SEJARAH-PERADABAN-BARAT-KLASIK-2023.pdf
Margareta, E., & Nyman, G.-L. (2003). Importance of processing for physico-chemical and physiological properties of dietary fibre. Proceedings of the Nutrition Society, 62(1). https://doi.org/10.1079/pns2002227
MartÃnez-Graciá, C., González-Bermúdez, C. A., Cabellero-Valcárcel, A. M., Santaella-Pascual, M., & Frontela-Saseta, C. (2015). Use of herbs and spices for food preservation: Advantages and limitations. In Current Opinion in Food Science (Vol. 6). https://doi.org/10.1016/j.cofs.2015.11.011
McClements, D. J., Bai, L., & Chung, C. (2017). Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. In Annual Review of Food Science and Technology (Vol. 8). https://doi.org/10.1146/annurev-food-030216-030154
Medikasari, M., Nurdjanah, S., Yuliana, N., & S, N. L. C. (2012). Sifat Amilografi Pasta Pati Sukun Termodifikasi Menggunakan Sodium Tripolifosfat. Jurnal Teknologi & Industri Hasil Pertanian, 14(2).
Nilai Gizi. (2018). Nilai Gizi Kapurung. https://nilaigizi.com/gizi/detailproduk/200/kapurung
Palermo, M., Pellegrini, N., & Fogliano, V. (2014). The effect of cooking on the phytochemical content of vegetables. Journal of the Science of Food and Agriculture, 94(6). https://doi.org/10.1002/jsfa.6478
Polnaya, F. J., Talahatu, J., Haryadi, Marseno, D. W., & H.C.D. Tuhumury. (2008). Karakterisasi sifat fisiko-kimia beberapa jenis pati sagu (Metroxylon sp.). Prosiding Seminar Nasional : Pengembangan Agroindustri Berbasis Sumberdaya Lokal Untuk Mendukung Ketahanan Pangan. FTP Universitas Brawijaya, August, 80–88. https://doi.org/10.13140/RG.2.1.2241.6246
Purwani, E. Y., Setiawaty, Y., Setianto, H., & ... (2006). Karakteristik dan Studi Kasus Penerimaan Mi Sagu oleh Masyarakat di Sulawesi Selatan (Characteristics and Case Study of Sago Noodle’s Acceptability by …. Agritech: Jurnal Fakultas …, 26(1), 24–33. https://www.neliti.com/publications/178123/karakteristik-dan-studi-kasus-penerimaan-mi-sagu-oleh-masyarakat-di-sulawesi-sel
Rajab, M. A., & Munisya. (2020). Potensi Olahan Sagu Dalam Mendukung Diversifikasi Pangan Di Desa Poreang Kabupaten Luwu Utara. Biofarm : Jurnal Ilmiah Pertanian, 16(2). https://doi.org/10.31941/biofarm.v16i2.1200
Reis Rocha, R. A., Reis Rocha, L. C., Ribeiro, M. N., Lima Ribeiro, A. P., Alves da Rocha, R., & Souza Carneiro, J. de D. (2021). Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. Journal of Food Science, 86(3). https://doi.org/10.1111/1750-3841.15634
Samar M, R. (2023). Nutrition as the cornerstone of immunity. Archives of Food and Nutritional Science, 7(1). https://doi.org/10.29328/journal.afns.1001046
Sari, I. P., Devi, M., & Rojahatien, U. (2022). Pengaruh Subtitusi Bunga Kecombrang (Etlingera elatior) terhadap Kapasitas Antioksidan Cookies. Journal of Food Technology and Agroindustry, 4(1), 32–40. https://doi.org/10.24929/jfta.v4i1.1866
Sharma, A., & Sharma, S. (2022). Effect of different cooking methods on the levels of iron and ascorbic acid in green vegetables. Journal of Emerging Investigators. https://doi.org/10.59720/21-210
Sobari, E. (2019). Dasar-Dasar Proses Pengolahan Pangan. In Dasar-Dasar Proses Pengolahan Pangan: Vol. I.
Suismono, & Hidayah, N. (2011). Pengembangan Diversifikasi Pangan Pokok Lokal. Pangan, 20(3), 295–314.
Suni, M. (2011). Penelitian-Makanan Tradisional Sebagai Potensi Daya Tarik Wisata Di Provinsi Sulawesi Selatan. Repository.Poltekparmakassar.Ac.Id. http://repository.poltekparmakassar.ac.id/id/eprint/582%0Ahttp://repository.poltekparmakassar.ac.id/582/1/Jurnal - Makanan Tradisional Sebagai Potensi Daya Tarik Wisata Di Provinsi Sulawesi Selatan %28Hasil Penelitian%29.pdf
Tanaka, T., Umeki, H., Nagai, S., Shii, T., & Matsuo, Y. (2020). Food Chemistry. Food Processing Operations and Scale-Up. https://doi.org/https://doi.org/10.1016/0016-0032(60)90692-x.
Uhi, H. T. (2006). Pemanfaatan gelatin tepung sagu (Metroxylon sago) sebagai bahan pakan ternak ruminansia (utilization of sago (Metroxylon sago) gelatin as feed ruminant). Jurnal Ilmu Ternak Universitas Padjadjaran, 6(2), 108–111. http://journal.unpad.ac.id/jurnalilmuternak/article/view/2277
Wahyudiati, D., & Fitriani, F. (2021). Etnokimia: Eksplorasi Potensi Kearifan Lokal Sasak sebagai Sumber Belajar Kimia. Jurnal Pendidikan Kimia Indonesia, 5(2). https://doi.org/10.23887/jpk.v5i2.38537
Wen, P., Zhang, L., Kang, Y., Xia, C., Jiang, J., Xu, H., Cui, G., & Wang, J. (2022). Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef. Journal of Food Protection, 85(12). https://doi.org/10.4315/JFP-22-139
Xiaojia, B. (2006). Food chemistry and nutrition (Department of Food Science and Engineering.).
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
License and Publishing Agreement
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and publishing agreement.
Copyright
Authors who publish with Hydrogen: Jurnal Kependidikan Kimia agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.Â
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
Licensing for Data Publication
Hydrogen: Jurnal Kependidikan Kimia uses a variety of waivers and licenses, that are specifically designed for and appropriate for the treatment of data: Open Data Commons Attribution License, http://www.opendatacommons.org/licenses/by/1.0/ (default) Other data publishing licenses may be allowed as exceptions (subject to approval by the editor on a case-by-case basis) and should be justified with a written statement from the author, which will be published with the article.
