Reasons for consuming rasi as a staple food for the Cireundeu indigenous people: a qualitative study
Keywords:
sustainable food system, agriculture, food security, cassava, Cireundeu, IndonesiaAbstract
Rasi (made from cassava) are used as staple food by the Cireundeu indigenous people. This food culture is considered different from the food culture of Indonesian people who generally make rice as their staple food. Therefore, this study aimed to show the reasons Cireundeu indigenous people consume rasi as their staple food. This qualitative research was conducted in Cireundeu Village, Cimahi City, West Java Province, Indonesia. Data was collected from the Cireundeu indigenous people through in-depth interviews and participant observation. Rasi are consumed by the Cireundeu indigenous people for six reasons: efforts to respect ancestral struggle, undergo ancestral revelation, independence in both physical and mental, obtain a source of strength/carbohydrate/energy, obtain a source of energy–saving and preserve tradition. All of that is supported by the existence of cassava production activities in the Cireundeu Village environment. The reason for consuming rasi as staple food comes from within themselves. This food culture can be used as a reference in development of sustainable and contextual national food security (based on local knowledge).
References
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Alonso, E. B. (2015). The impact of culture, religion and traditional knowledge on food and nutrition security in developing countries. Bratislava: FoodSecure Working Paper Series.
Atkins, P., & Bowler, I. (2001). Food habits, beliefs and taboos. London: Arnold. Retrieved from https://www.researchgate.net/publication/271371010_Food_habits_beliefs_and_taboos
Bantacut, T. (2014). Indonesian staple food adaptations for sustainability in continuously changing climates. Journal of Environment and Earth Science, 4(21), 202–216. Retrieved from https://www.iiste.org/Journals/index.php/JEES/article/view/17448/17680
BPS-Statistics Indonesia. (2019). Harvested area, productivity, and production of paddy by province, 2018. Retrieved from https://www.bps.go.id/dynamictable/2019/04/15/1608/luas-panen-produksi-danproduktivitas-padi-menurut-provinsi-2018.html
Brooke, C. (2020). Robert Malthus, Rousseauist. The Historical Journal, 63(1), 15–31. Advance online publication. doi:10.1017/S0018246X19000141
Chang, X., DeFries, R. S., Liu, L., & Davis, K. (2018). Understanding dietary and staple food transitions in China from multiple scales. PLoS ONE, 13(4), 1–22. Advance online publication. doi:10.1371/journal.pone.0195775
David, W., Ardiansyah, Asiah, N., & Madonna, S. (2020). Comparative study on agrochemical residue on rice cultivation in Tasikmalaya, Indonesia: organic versus conventional. Future of Food: Journal on Food, Agriculture and Society, 8(2), 1–12. Advance online publication. doi:10.17170/kobra-202007201468
Diana, R., Rachmayanti, R. D., Anwar, F., Khomsan, A., Christianti, D. F., & Kusuma, R. (2018). Food taboos and suggestions among Madurese pregnant women: a qualitative study. Journal of Ethnic Foods, 5(4), 246–253. Advance online publication. doi:10.1016/j.jef.2018.10.006
Google. 2019. Map data ©2019 google (kampung adat Cirendeu). Retrieved from https://www.google.co.id/maps/place/Kampung+Adat+Cirendeu/@-6.9147268,107.5209628,21z/data=!4m5!3m4!1s0x2e68e5aab1b3d57f:0xad717bb79ac0043b!8m2!3d-6.9147268!4d107.5210996
Malthus, T. R. (2011). Thomas Robert Malthus, an essay on the principle of population (1798, 1st ed.) [1798]. London: J. Johnson 1798. Retrieved from http://oll.libertyfund.org/titles/311
Moeloek, N. F. (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 tentang angka kecukupan gizi yang dianjurkan untuk masyarakat Indonesia. Jakarta: Kementerian Kesehatan Republik Indonesia. Retrieved from http://hukor.kemkes.go.id/uploads/produk_hukum/PMK_No__28_Th_2019_ttg_Angka_Kecukupan_Gizi_Yang_Dianjurkan_Untuk_Masyarakat_Indonesia.pdf
Montagnac, J. A., Davis, C. R., & Tanumihardjo, S. A. (2009). Processing techniques to reduce toxicity and antinutrients of Cassava for use as a staple food. Comprehensive Reviews in Food Science and Food Safety, 8(1), 17–27. Advance online publication. doi:10.1111/j.1541-4337.2008.00064.x
Nurlaili, E. P., Astuti, M., Marsono, Y., & Naruki, S. (2016). An aqueous extract of black rice bran from the Cibeusi variety prevents anemia and hypertriglyceridemia in rats. Pakistan Journal of Nutrition, 15(9), 837–845. Advance online publication. doi:10.3923/pjn.2016.837.845
Panuju, D. R., Mizuno, K., & Trisasongko, B. H. (2013). The dynamics of rice production in Indonesia 1961–2009. Journal of the Saudi Society of Agricultural Sciences, 12(1), 27–37. Advance online publication. doi:10.1016/j.jssas.2012.05.002
Rachmat, A., Nugroho, S., Sukma, D., Aswidinnoor, H., & Sudarsono. (2014). Overexpression of OsNAC6 transcription factor from Indonesia rice cultivar enhances drought and salt tolerance. Emirates Journal of Food and Agriculture, 26(6), 519–527. Advance online publication. doi:10.9755/ejfa.v26i6.17672
Rianti, A., Novenia, A. E., Christopher, A., Lestari, D., & Parassih, E. K. (2018). Ketupat as traditional food of Indonesian culture. Journal of Ethnic Foods, 5(1), 4–9. Advance online publication. doi:10.1016/j.jef.2018.01.001
Rutherford, D. (2007). Malthus and three approaches to solving the population problem. Population, 62(2), 213–237. Advance online publication. doi:10.3917/popu.702.0253
Saediman, H., Limi, M. A., Rosmawaty, Arimbawa, P., & Indarsyih, Y. (2016). Cassava consumption and food security status among cassava growing households in southeast sulawesi. Pakistan Journal of Nutrition, 15(12), 1008–1016. Advance online publication. doi:10.3923/pjn.2016.1008.1016
Shiotsu, F., Sakagami, N., Asagi, N., Suprapta, D. N., Agustiani, N., Nitta, Y., & Komatsuzaki, M. (2015). Initiation and dissemination of organic rice cultivation in Bali, Indonesia. Sustainability, 7(5), 5171–5181. Advance online publication. doi:10.3390/su7055171
Shipman, D., & Durmus, B. (2017). The effect of culture on food consumption; a case of special religious days in Turkey. Journal of Food Research, 6(2), 92–99. Advance online publication. doi:10.5539/jfr.v6n2p92
Zeng, G., Zhao, Y., & Sun, S. (2014). Sustainable development mechanism of food culture’s translocal production based on authenticity. Sustainability, 6(10), 7030–7047. Advance online publication. doi:10.3390/su6107030
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Published
2021-09-30
How to Cite
Adiputra, C., Budijanto, Utomo, D. H., & Handoyo, B. (2021). Reasons for consuming rasi as a staple food for the Cireundeu indigenous people: a qualitative study. Future of Food: Journal on Food, Agriculture and Society, 9(3). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/389
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