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DAVID KURNIAWAN
Fakultas Peternakan Universitas Brawijaya
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Social Sciences Other

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Development and Quality of Rica-Rica as Indonesian Traditional Food: A Narrative Review Mardiana, Nur Agustin; Mahmudah, Nur Aini; Kurniawan, David; Widigdyo, Anang; Putra, Aditya Wirawantoro; Purnomo, Panji
G-Tech: Jurnal Teknologi Terapan Vol 10 No 1 (2026): G-Tech, Vol. 10 No. 1 January 2026
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v10i1.8705

Abstract

This narrative review explores rica-rica, a traditional North Sulawesi spicy dish, examining its historical roots, production process, and contemporary adaptations. Literature searches were conducted from January to August 2025 across major databases (PubMed/MEDLINE, Scopus, Web of Science, Google Scholar) and Indonesian repositories (Garuda Portal, Indonesian Publication Index), yielding 48 relevant sources. Rica-rica, characterized by intense chili heat, holds philosophical significance for Minahasan people who liken spiciness to life's inevitable challenges. The preparation involves grinding and sautéing spices, then cooking with various meats including poultry, mammals, seafood, and game animals. Meat selection significantly affects nutritional content, with protein ranging from 12.1% (broiler chicken) to 82.96% (dried snails). Game meat consumption, culturally valued by Minahasans, poses health risks from potential microbial contamination, viruses, and zoonotic diseases. Modern innovations such as instant seasonings, frozen products, and canned rica-rica, address contemporary demands while preserving culinary heritage. Although rica-rica offers culinary, cultural, and nutritional value, hygienic processing and safe ingredient selection are crucial to minimize consumer health risks. Future research should focus on empirical nutritional analysis, microbiological risk assessment along supply chains, and consumer acceptance studies of sustainable meat alternatives.
Co-Authors Adiguna Sasama Wahyu Utama Aditya Wirawantoro Putra Adolina Prameswari, Dolly Agustin Mardiana, Nur Azis, Rosidi Budi Santosa Budi Santosa Budiman, Ega Dadari, Febriana Widyastuti Desmas Arifianto Patriawan Edwin Pramana Francisca Haryanti Chandra Gita Ayu Gunawan Gunawan Hanggara, Jeffry Hery Irawan, Hery Hidayatullah, Dhimas Kurniawan, H. Mahmudah, Nur Aini Maisaroh Maisaroh Mardikayasa, I Ketut Martalia, Diana Muhammad Fadli Oktaviani, Nabilla Prima Astuti Handayani Purnomo, Panji Putra, Aditya W. Reskino Reskino, Reskino Ryan Randy Suryono Simarmata, Yohanes Simatupang, Wita Sitanggang, Intan Damayanti Sjahid Latief, Mutawalli Susanto, Erliyan Redy Tjahjadi, Eduard Yulia Indriani Zahran, Akmal