Identifikasi Potensi Pangan Lokal untuk Penganekaragaman Produk Pangan Kota Balikpapan

Authors

  • Gozali Gozali Jurusan Perhotelan, Politeknik Negeri Balikpapan
  • Bambang Jati Kusuma Jurusan Perhotelan, Politeknik Negeri Balikpapan

DOI:

https://doi.org/10.32487/jshp.v3i2.650

Keywords:

potential food, local food, superior food, food diversification

Abstract

The purpose of this study was to determine the potential of superior local food in the Balikpapan City. The method used in this research is descriptive method. Data collection techniques using the location survey and institutional survey methods. The identification of local food potential in the Balikpapan City in this study in terms of the food sector in terms of availability. Based on the results of data analysis that has been carried out in the city of Balikpapan, there are about 12 (twelve) types that are widely cultivated by farmers, namely: sweet corn, papaya, banana, cempedak, lai / durian fruit, dragon fruit, sweet potato / wood, pineapple, salak, and rambutan. Although some other plants are also found, but relatively few in number, such as tomatoes, cucumber, guava, and others. The existence of local food in the Balikpapan City area has the potential to be developed into various food products

References

C. Saparinto, dan D. Hidayati. “Bahan Tambahan Pangan” (2006). Kanisius: Yogyakarta

Arikunto. “Prosedur Penelitian: Suatu Pendekatan Praktek” (2010). Jakarta: Rineka Cipta.

E.S. Karsin. “Peranan Pangan dan Gizi dalam Pembangunan dalam Pengantar Pangan dan Gizi” (2004). Penebar Swadaya. Jakarta.

Y.P. Karafir, H. Manutubun, Y. Soenarto, Y. Abdullah, B. Nugroho, dan M.J. Tokede (Ed.). Prosiding Lokakarya Nasional Pendayagunaan Pangan Spesifik Lokal Papua. Provinsi Papua (2004): 33−42

A.T. Basuki, dan H. Krismawan, (2016). “Kajian Pangan Lokal Di Kabupaten Bantul Tahun 2016”. Repository.um.ac.id. Diakses online pada tanggal 20 Maret 2018.

Downloads

Published

2019-08-31

Issue

Vol. 3 No. 2 (2019): JSHP (JURNAL SOSIAL HUMANIORA DAN PENDIDIKAN)

Section

Articles

License

Authors who publish with this journal agree to the following terms:
  1. Authors retain copyright and grant the Journal of JSHP right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY-SA 4.0) that allows others to scopy and redistribute the material in any medium or format for any purpose, even commercially.
  2. 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.
  3. 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 (See The Effect of Open Access).