Hasil Similarity (Canrea Journal: Food Technology, Nutritions, and Culinary "A novel vegetarian food based on Balinese traditional foods: Variety, processing, and nutrition")

Ni Putu Eka Trisdayanti, - and AA. Gd. Putra KP. Dalem, - and Made Purwa Dana Atmaja, - Hasil Similarity (Canrea Journal: Food Technology, Nutritions, and Culinary "A novel vegetarian food based on Balinese traditional foods: Variety, processing, and nutrition"). Canrea Journal: Food Technology, Nutritions, and Culinary.

Text A novel vegetarian food based on Balinese traditional foods_ Variety, processing, and nutrition-1.pdf - Published Version Download (2MB)

Abstract

Changing diet preference to vegetarian is certainly not easy. Most people are very dependent on the delicious taste of meat, so it is very difficult to switch to plant-based foods. In addition, tourists visiting Bali, especially vegetarians, will find it difficult to enjoy Balinese specialties, which arepredominantly made from meat. With these issues in mind, and to suit the demands of both local communities and tourists, some vegetarian vendors in Bali started to offer vegetarian versions of traditional Balinese foods. The sample of Balinese traditional plant-based foods was analysed for their nutritional content. The data were analysed using the descriptive qualitative method. The Balinese traditional plant-based foods found in Ubud were Sate Lilit, Kuah Kare, Balinese soup, Sayur Urap, Betutu, Lawar, Tum, Dendeng/Ati, Sisit, Sate, and Urutan; which is made similar to Balinese food processing using Balinese spices (Base Genep) contains good nutrition

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