Traditional knowledge system in palung salt-making in Bali Island
Abstract This study presents the case of an original and traditional knowledge system of palung, which is used in salt-making in the coastal communities of Bali. The study emphasizes the practicalities of the system and its epistemology using anthropological and sociological methods. It is known tha...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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BMC
2019-10-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s42779-019-0018-2 |
| _version_ | 1828838214395232256 |
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| author | Yety Rochwulaningsih Singgih Tri Sulistiyono Mahendra Pudji Utama Noor Naelil Masruroh Siti Rukayah Makhfud Efendy Misri Gozan |
| author_facet | Yety Rochwulaningsih Singgih Tri Sulistiyono Mahendra Pudji Utama Noor Naelil Masruroh Siti Rukayah Makhfud Efendy Misri Gozan |
| author_sort | Yety Rochwulaningsih |
| collection | DOAJ |
| description | Abstract This study presents the case of an original and traditional knowledge system of palung, which is used in salt-making in the coastal communities of Bali. The study emphasizes the practicalities of the system and its epistemology using anthropological and sociological methods. It is known that the traditional knowledge system of palung salt production has been preserved through the generations as a form of local wisdom. This traditional knowledge system emphasizes the use of local natural resources in accordance with the coastal ecosystems of Bali, where the cultivation of extracted soil (tanah sari), sand, bamboo, and coconut trees is carried out manually. This study has evidenced that the palung process successfully produces salt of excellent taste and quality. Based on laboratory tests conducted on palung salt samples, the results show that it does not contain any heavy metals and that it has good nutritional content. Because of its use of available natural resources, this traditional knowledge system is sustainable and environmentally friendly. |
| first_indexed | 2024-12-12T18:57:54Z |
| format | Article |
| id | doaj.art-a058c83d05d34ee78c4b23e2c4408a9a |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-12-12T18:57:54Z |
| publishDate | 2019-10-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-a058c83d05d34ee78c4b23e2c4408a9a2022-12-22T00:15:12ZengBMCJournal of Ethnic Foods2352-61812019-10-01611710.1186/s42779-019-0018-2Traditional knowledge system in palung salt-making in Bali IslandYety Rochwulaningsih0Singgih Tri Sulistiyono1Mahendra Pudji Utama2Noor Naelil Masruroh3Siti Rukayah4Makhfud Efendy5Misri Gozan6Doctoral Program of History, Faculty of Humanities, Diponegoro UniversityDoctoral Program of History, Faculty of Humanities, Diponegoro UniversityDepartment of History, Faculty of Humanities, Diponegoro UniversityDepartment of History, Faculty of Humanities, Diponegoro UniversityDepartment of Architecture, Faculty of Engineering, Diponegoro UniversityMarine Science Department, Faculty of Marine Science, Universitas Trunojoyo MaduraChemical Engineering Department, Faculty of Engineering, Universitas IndonesiaAbstract This study presents the case of an original and traditional knowledge system of palung, which is used in salt-making in the coastal communities of Bali. The study emphasizes the practicalities of the system and its epistemology using anthropological and sociological methods. It is known that the traditional knowledge system of palung salt production has been preserved through the generations as a form of local wisdom. This traditional knowledge system emphasizes the use of local natural resources in accordance with the coastal ecosystems of Bali, where the cultivation of extracted soil (tanah sari), sand, bamboo, and coconut trees is carried out manually. This study has evidenced that the palung process successfully produces salt of excellent taste and quality. Based on laboratory tests conducted on palung salt samples, the results show that it does not contain any heavy metals and that it has good nutritional content. Because of its use of available natural resources, this traditional knowledge system is sustainable and environmentally friendly.http://link.springer.com/article/10.1186/s42779-019-0018-2Traditional KnowledgeSalt-making PalungCoastal Community PreservationLocal Technology |
| spellingShingle | Yety Rochwulaningsih Singgih Tri Sulistiyono Mahendra Pudji Utama Noor Naelil Masruroh Siti Rukayah Makhfud Efendy Misri Gozan Traditional knowledge system in palung salt-making in Bali Island Journal of Ethnic Foods Traditional Knowledge Salt-making Palung Coastal Community Preservation Local Technology |
| title | Traditional knowledge system in palung salt-making in Bali Island |
| title_full | Traditional knowledge system in palung salt-making in Bali Island |
| title_fullStr | Traditional knowledge system in palung salt-making in Bali Island |
| title_full_unstemmed | Traditional knowledge system in palung salt-making in Bali Island |
| title_short | Traditional knowledge system in palung salt-making in Bali Island |
| title_sort | traditional knowledge system in palung salt making in bali island |
| topic | Traditional Knowledge Salt-making Palung Coastal Community Preservation Local Technology |
| url | http://link.springer.com/article/10.1186/s42779-019-0018-2 |
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