Kartina, Kartina and Anggraeni, Dian and Eris, Fitria Riany and Mirajiani, Mirajiani and Hermawan, Dodi and Alimuddin, Alimuddin (2017) Identification and Characterization of Local Food Ingredients of Baduy Ethnic to Support Food Security. In: 1 st International Conference On Food Security Innovation 2017 Le Dian Hotel, Serang, October 18 – 20, 2017, October 18 – 20, 2017, Hotel Ledian Serang PUI PT Food Security (I-CEFORY).

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Abstract

The food production of Baduy area is always surplus, because they store partially of the grain in the barn or house leuit. Baduy ethnic food security is strongly influenced by the environmental resources of the forest. The research used a survey method using snowball sampling. Based on the findings of research that the food staple of Baduy consisted of rice as primary food, vegetables (Hiris vegetable, Mantang vegetable, bamboo shoots vegetable) and fish, especially anchovies. Several types of Baduy local food are wajik, Opak, Uli, Rengginang, Tape, Gipang, Gemblong, Ulen, Getuk Dangdeur, Getuk Cau, and Wijen. The drinks that many consumed were sugar ginger, acid keranji, and wild honey as a local typical product. Other food ingredients non-rice were cassava, yams and taro. Baduy food handling typically was stored in the storage barn or house of leuit as part of the efforts to ensure food security of local ethnic Baduy. Keywords: Baduy, Characterization, Identification, Food Security, Local Food,

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