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Jurnal

FORMULASI NASI INDIGENOUS (BERAS CISOKAN) DENGAN MAKANAN KHAS SUMATERA BARAT SEBAGAI PRODUK PANGAN DARURAT

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 4 (2021)

DOI
10.33772/jstp.v6i4.18855
ISSN
2527-6271
Published
2021-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

The critical part of disaster mitigation is getting the food needs of disaster victims, namely emergency food. Emergency Food Products (EFP) are processed food products specifically designed to meet humans' daily energy needs (2100 kcal) and are consumed in abnormal situations. West Sumatra has a variety of traditional cuisine that is liked by various people especially in Indonesian peoples. This study aimed to determine the formulation of indigenous rice (Cisokan Rice) and traditional West Sumatra dishes as emergency food based on nutritional composition to meet IOM emergency food standards. This research obtained three formulations of Emergency Food products using traditional foods from West Sumatra. These formulations, namely Rice with Rendang, Rice with Chicken Kalio, and Rice with Fish Asam padeh. Each formulation consists of 250 grams per serving. Each product formulation also meets the requirements for emergency food consumption, namely 2100 kcal per day, which can be fulfilled with 3-4 portions of consumption a day.

Collaboration network of the authors

7 authors · 11 co-authorship links

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Co-authorOrganisationJoint articles
Risa Meutia FianaAffiliation unknown2
Agustina AgustinaAffiliation unknown1
Cucu RahayuAffiliation unknown1
Rozi Satria UtamaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">FORMULASI NASI INDIGENOUS (BERAS CISOKAN) DENGAN MAKANAN KHAS SUMATERA BARAT SEBAGAI PRODUK PANGAN DARURAT</dc:title>
	<dc:creator>Refdi, Cesar Welya</dc:creator>
	<dc:creator>Rasdiana, Felga Zulfia</dc:creator>
	<dc:creator>Fajri, Prima Yaumil</dc:creator>
	<dc:description xml:lang="en-US">The critical part of disaster mitigation is getting the food needs of disaster victims, namely emergency food. Emergency Food Products (EFP) are processed food products specifically designed to meet humans' daily energy needs (2100 kcal) and are consumed in abnormal situations. West Sumatra has a variety of traditional cuisine that is liked by various people especially in Indonesian peoples. This study aimed to determine the formulation of indigenous rice (Cisokan Rice) and traditional West Sumatra dishes as emergency food based on nutritional composition to meet IOM emergency food standards. This research obtained three formulations of Emergency Food products using traditional foods from West Sumatra. These formulations, namely Rice with Rendang, Rice with Chicken Kalio, and Rice with Fish Asam padeh. Each formulation consists of 250 grams per serving. Each product formulation also meets the requirements for emergency food consumption, namely 2100 kcal per day, which can be fulfilled with 3-4 portions of consumption a day.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-08-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/18855</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i4.18855</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/18855/12814</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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