Kajian Sosio-Biologi Minuman Baram Masyarakat Dayak Wilayah Katingan Kalimantan Tengah

Abstract

The purposes of this research are for 1) To describe a perception about �Baram� in Dayak Ethnic in Katingan, Central Kalimantan. 2) To analyze the content of alcohol in �Baram�. 3) To analyze the content of microorganism in �Baram�. 4) To exam the Organoleptic in �Baram� in Dayak Ethnic in Katingan, Central Kalimantan. The result of this research showed that 1) People perception in Dayak Ethnic in Katingan, Central Kalimantan toward �Baram� showed that almost all of the people don�t know the content of alcohol in �Baram� so there is a tendency to the people to still use �Baram� as a special drink for special ceremony because they have not enough knowledge about the positive and negative effect from �Baram�. 2) The content of alcohol that consists of �Baram� has a high category of 5,6% ethanol, relatively more high rather than �Tuak� only 4%: 3) The role of microorganism in Baram fermentation process are Saccharomyces cerevisiae and Saccharomyces bayanus and Aspergillus onzae; 4) Based on the result of Organoleptic examination of �Baram� in Dayak Ethnic in Katingan, Central Kalimantan we can conclude that the people like �Baram� because it has special taste and smell.