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All Journal Journal of Indonesian Tourism and Development Studies Natural B
Rodiyati Azrianingsih
Brawijaya University
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Social Sciences

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Glukomanan Source From Araceae Family in Alas Purwo National Park Gustini Ekowati; Rodiyati Azrianingsih
Natural B, Journal of Health and Environmental Sciences Vol 1, No 1 (2011)
Publisher : Natural B, Journal of Health and Environmental Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (12.627 KB) | DOI: 10.21776/ub.natural-b.2011.001.01.8

Abstract

Araceae is a family of monocotyledonous flowering plants, often rhizomatous or tuberous, which flowers are borne on a type of inflorescence called a spadix. This Family has more than 1000 species, over 70 species were found in Java and eight species were found in East Java. But still no report whether the family grow in National Park of Alas Purwo, East Java. Furthermore, we explored the Araceae family that grow in the National Park Alas Purwo. We found six species of Araceae in the National Park of Alas Purwo, there are Dieffenbachia sp., Amorphophalus variabilis, Amorphophallus campanulatus var. sylvestris, Colocasia gigantea, Alocasia sp., and Xanthosomasagittifolia.  The highest levels of glucomanan (2.24%) was found in Dieffenbachia sp and the lowest (0.98%) was found Xanthosoma sagittifolia.
Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin Hidayati Rahimah; Luchman Hakim; Rodiyati Azrianingsih
Journal of Indonesian Tourism and Development Studies Vol. 10 No. 1 (2022)
Publisher : Program Pascasarjana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Ethnic food is a form of community participation in the process of using plants, animals, or other biological resources that have local wisdom values. Ethnic food can be explored further to reach the environmental and cultural conservation value based on community perspective, because the cuisine is always served from generation to generation continuously. It is also a tourism potential and base for culinary tourism development. This study aimed to analyze the community perspectives of Banjarese Cuisine and also gives recommendations for tourism products based on local resources. This study interviewed 74 respondents in Kuin Village from September 2019 to January 2020 using questionnaires. Respondents are local people who live in the area along the Kuin River, Banjarmasin, South Kalimantan. Information for tourism potential is about tourism and culinary conditions, community perspectives, literature studies, and other local wisdom information. The highest score is 4.47 about teaching Banjar cooking recipes in Kuin Village to others as an important effort by the Banjarese people. It reflects that public awareness of teaching recipes is still high. The lowest point of 2.36 reflects the existence of a floating market did not help much with the availability of various raw materials for Banjarese cuisine because usually, people buy raw materials in Banjarmasin traditional markets, especially the spices market.Keywords: Banjarmasin, Community Responses, Culinary Tourism, Ethnic food.
Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin Hidayati Rahimah; Luchman Hakim; Rodiyati Azrianingsih
Journal of Indonesian Tourism and Development Studies Vol. 10 No. 1 (2022)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2022.010.01.07

Abstract

Ethnic food is a form of community participation in the process of using plants, animals, or other biological resources that have local wisdom values. Ethnic food can be explored further to reach the environmental and cultural conservation value based on community perspective, because the cuisine is always served from generation to generation continuously. It is also a tourism potential and base for culinary tourism development. This study aimed to analyze the community perspectives of Banjarese Cuisine and also gives recommendations for tourism products based on local resources. This study interviewed 74 respondents in Kuin Village from September 2019 to January 2020 using questionnaires. Respondents are local people who live in the area along the Kuin River, Banjarmasin, South Kalimantan. Information for tourism potential is about tourism and culinary conditions, community perspectives, literature studies, and other local wisdom information. The highest score is 4.47 about teaching Banjar cooking recipes in Kuin Village to others as an important effort by the Banjarese people. It reflects that public awareness of teaching recipes is still high. The lowest point of 2.36 reflects the existence of a floating market did not help much with the availability of various raw materials for Banjarese cuisine because usually, people buy raw materials in Banjarmasin traditional markets, especially the spices market.Keywords: Banjarmasin, Community Responses, Culinary Tourism, Ethnic food.
Co-Authors Gustini Ekowati Hidayati Rahimah Luchman Hakim