Scholarlink

<p><i>Manggulu</i> is a traditional food of the Sumba people in East Nusa Tenggara, primarily made from <i>pisang kepok</i> or saba bananas (<i>Musa paradisiaca var. balbisiana</i>) and peanuts (<i>Arachis hypogaea</i>). This food serves both as a snack and a key component in religious ceremonies and communal gatherings, highlighting its cultural significance. <i>Manggulu</i> is also recognized as an important source of energy, providing carbohydrates from bananas and protein and fats from peanuts. This study offers a comprehensive review of the literature and existing research on <i>manggulu</i>, focusing on its historical, sociocultural, nutritional, and sensory properties, as well as the role of local resources in its preparation. Additionally, the study examines challenges in preparation and development, along with the potential for future advancements. The findings suggest that <i>manggulu</i>’s role in cultural and religious ceremonies, alongside its practical use as a daily snack for energy, underscores its broader significance and potential for wider recognition. This research enhances the understanding of <i>manggulu</i> as a valuable part of Sumbanese heritage and proposes avenues for its promotion and preservation.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Exploring sociocultural and science aspect of Manggulu: a traditional food from Sumba Island, Indonesia

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年5月15日

查看全文
  • Mohammad Fathi Royyani,
  • R. Haryo Bimo Setiarto,
  • Vika Tresnadiana Herlina,
  • Resti Rambu Ana,
  • Asep Hidayat,
  • Yohanis Ngongo,
  • Siti Sundari,
  • Parwa Oryzanti,
  • Resti Wahyuni,
  • Tri Rizkiana Yusnikumah,
  • Saiful Hakam

摘要

Manggulu is a traditional food of the Sumba people in East Nusa Tenggara, primarily made from pisang kepok or saba bananas (Musa paradisiaca var. balbisiana) and peanuts (Arachis hypogaea). This food serves both as a snack and a key component in religious ceremonies and communal gatherings, highlighting its cultural significance. Manggulu is also recognized as an important source of energy, providing carbohydrates from bananas and protein and fats from peanuts. This study offers a comprehensive review of the literature and existing research on manggulu, focusing on its historical, sociocultural, nutritional, and sensory properties, as well as the role of local resources in its preparation. Additionally, the study examines challenges in preparation and development, along with the potential for future advancements. The findings suggest that manggulu’s role in cultural and religious ceremonies, alongside its practical use as a daily snack for energy, underscores its broader significance and potential for wider recognition. This research enhances the understanding of manggulu as a valuable part of Sumbanese heritage and proposes avenues for its promotion and preservation.