The Diversification Use of Melinjo ( Gnetum gnemon ) in Banten Local Food

Abstract

Melinjo (Gnetum gnemon) is a very potent plant because many of its parts, like leaves, flowers, and seeds, can be useful for culinary purposes. This study aims to explore and inventory the use of melinjo (Gnetum gnemon) in Banten Province, specifically the use in Banten local food. The research was carried out through interviews, field observations, and reference studies to obtain data on the use of melinjo in Banten. The interviewee's sample was conducted using purposive and snowball sampling techniques. Based on the results showed melinjo in Banten used as a food source in making vegetables, fresh vegetables, side dishes, complementary protein food, chili sauce or paste, chips, and crackers, also pastries and snacks. Furthermore, the method of processing melinjo in Banten local food was sautéed, boiled, steamed, fried, roasted, and pounded, with the most dominating way is by sautéing it because of food products made from melinjo mostly processed as vegetables.