dc.contributor.author |
Bidiarti, Risna |
|
dc.date.accessioned |
2021-06-17T04:11:36Z |
|
dc.date.available |
2021-06-17T04:11:36Z |
|
dc.date.issued |
2020-04 |
|
dc.identifier.other |
wahyu sari yeni |
|
dc.identifier.uri |
https://repository.unri.ac.id/handle/123456789/9973 |
|
dc.description.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 |
en_US |
dc.description.provenance |
Submitted by Evi Susanti (repository@unri.ac.id) on 2021-06-17T04:11:36Z
No. of bitstreams: 1
Risna Bidiarti_compressed.pdf: 221108 bytes, checksum: d018227b943678e68a5a94dcf1244738 (MD5) |
en |
dc.description.provenance |
Made available in DSpace on 2021-06-17T04:11:36Z (GMT). No. of bitstreams: 1
Risna Bidiarti_compressed.pdf: 221108 bytes, checksum: d018227b943678e68a5a94dcf1244738 (MD5)
Previous issue date: 2020-04 |
en |
dc.description.sponsorship |
Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Riau
Kampus Bina Widya Pekanbaru, 28293, Indonesia |
en_US |
dc.language.iso |
en |
en_US |
dc.subject |
Lingga community |
en_US |
dc.subject |
traditional cuisine |
en_US |
dc.subject |
Sago (Metroxylon sago) |
en_US |
dc.subject |
secondary metabolites |
en_US |
dc.title |
PEMANFAATAN TUMBUHAN SAGU (Metroxylon sago Rottb.) DALAM MASAKAN TRADISIONAL LINGGA |
en_US |
dc.type |
Article |
en_US |
dc.contributor.supervisor |
Fitmawati, Fitmawati |
|