Jagung Katemak, Makanan Tradisional Khas Pulau Timor Barat, Nusa Tenggara Timur
DOI:
https://doi.org/10.37478/agr.v17i2.4598Abstract
West Timor Island is one of the islands in East Nusa Tenggara Province, which has a dry climate and rocky geographical area, with corn as the main commodity. Corn is a staple food and ingredient to produce various traditional ethnic foods. “Jagung katemak” is one of the traditional ethnic foods made from local corn combined with various vegetables, legumes, and other spices, using simple methods and paying attention to local wisdom. However, a comprehensive and in-depth exploration of its history, constituent composition of ingredients, and the traditional processing of “jagung katemak” is still infrequent. This paper aims to uncover the history, composition of ingredients, and the traditional processing of “jagung katemak” from various sources, including books, scientific journals, and local news relevant to the topic discussed. The study's results show that the history, composition of ingredients, and traditional processing of “jagung katemak” have been successfully revealed in detail and depth. In addition, the challenges and prospects of developing katemak corn in the contemporary era are also comprehensively reviewed. Hopefully, “jagung katemak” can be nationally and internationally recognizable by highlighting local wisdom.
Downloads
Keywords:
Ethnic Food, jagung katemak, Processing Method, Timor Barat IslandReferences
Abdurrahman, M. (2019). Rasionalitas petani atoin pah meto tentang pola tanam (Studi kasus pengelolaan agroekosistem lahan kering oleh komunitas etnis atoni pah meto di Desa Nunmafo - Kabupaten Kupang - NTT). Buletin Ilmiah IMPAS, 20(2), 113–126.
Amri, A. F., Kusumaningrum, A., Praharasti, A. R., Amdani, R. Z., Suratno, Siswoprayogi, Susanto, A., Nurhikmat, A., & Darmawan, G. (2023). Early identification of “Gudeg” product characteristics in High Barrier Retort Grade (HBRG) packaging. IOP Conference Series: Earth and Environmental Science, 1200, 012033. https://doi.org/10.1088/1755-1315/1200/1/012033
Badan Pusat Statistik Provinsi Nusa Tenggara Timur. (2022). Statistik Pertanian Provinsi Nusa Tenggara Timur 2022.
Darnys, R. (Ed.). (1991). Makanan: Wujud, Variasi, dan Fungsinya serta Cara Penyajiannya Daerah Nusa Tenggara Timur. Direktorat Jenderal Kebudayaan, Depertemen Pendidikan dan Kebudayaan.
Downswell, C. R., Paliwal, R. L., &
Cantrell, R. P. (1996). Maize in the Third World. Taylor & Francis.
Duda, R., Bait, Y., & Ahmad, L. (2023). Substitusi tepung kecambah kacang hijau (Phaseolus radiatus L) dalam upaya peningkatan nilai gizi produk wapili (waffle). Jambura Journal of Food Technology, 5(1), 73–86. https://doi.org/10.37905/jjft.v5i01.17104
Fahmi, A. S., Susanto, E., & Sumardianto. (2023). Karakteristik ikan teri nasi (Stolephorus spp) asin goreng siap makan dengan perlakuan perendaman dalam air panas sebelum penggorengan. Indonesian Journal of Fisheries Science and Technology Available, 19(1), 47–53.
Firdausni, F., & Anova, I. T. (2015). Pemanfaatan Daun Ubi Kayu Menjadi Dendeng Sebagai Makanan Alternatif Vegetarian Pengganti Protein. Jurnal Litbang Industri, 5(1), 61–69. https://doi.org/10.24960/jli.v5i1.662.61-69
Garcia-Lara, S., & Serna-Saldivar, S. O. (2019). Corn History and Culture. In S. O. Serna-Saldivar (Ed.), Corn: Chemistry and Technology (Third Edit). Elsevier.
Gebreegziabher, B. G., & Tsegay, B. A. (2020). Proximate and mineral composition of Ethiopian pea (Pisum sativum var. abyssinicum A. Braun) landraces vary across altitudinal ecosystems. Cogent Food and Agriculture, 6, 1789421. https://doi.org/10.1080/23311932.2020.1789421
Gurjar, P. S., Verma, A. K., Ram, H., Meena, R. K., & Samadia, D. K. (2023). Standardization of dehydration techniques for vegetable type cluster bean (Cyamopsis tetragonoloba L.). Current Horticulture, 11(2), 67–70. https://doi.org/10.48165/chr.2023.11.2.11
Gusmeizal, Wardani, D. K., & Sahfitra, A. A. (2023). Uji viabilitas benih pada beberapa varietas jagung dengan menggunakan metode uji kertas digulung didirikan dalam plastik (UKDdP). KOLONI: Jurnal Multidisiplin Ilmu, 2(1), 179–185. https://doi.org/https://doi.org/10.31004/koloni.v2i1.430
Hamaisa, A. (2016). Prospek Teknologi Pengolahan Beras Jagung Instan di Provinsi Nusa Tenggara Timur. Prosiding Seminar Nasional Agroinovasi Spesifik Lokasi Untuk Ketahanan Pangan Pada Era Masyarakat Ekonomi ASEAN, 562–570.
Hamaisa, A., Estiasih, T., Putri, W. D. R., & Fibrianto, K. (2021). The potential for developing local corn from East Nusa Tenggara as raw material for indigenous cuisine and processed products: A mini-review. IOP Conference Series: Earth and Environmental Science, 924, 012039. https://doi.org/10.1088/1755-1315/924/1/012039
Hamaisa, A., Estiasih, T., Putri, W. D. R., & Fibrianto, K. (2022). Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia. Journal of Ethnic Foods, 9, 24. https://doi.org/10.1186/s42779-022-00140-9
Hidayat, M. B. C., & Yustiana, F. (2023). Analisis Spasial Penentuan Iklim Menurut Klasifikasi Oldeman di Provinsi Nusa Tenggara Timur. Seminar Nasional Dan Diseminasi Tugas Akhir 2023, 117–122
Jahan, F., Islam, M. B., Moulick, S. P., Al Bashera, M., Hasan, M. S., Tasnim, N., Saha, T., Boby, F., Waliullah, M., Saha, A. K., Hossain, A., Ferdousi, L., Rahman, M. M., Saha, B. K., & Bhuiyan, M. N. H. (2023). Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: A potential source of nutraceuticals. Heliyon, 9, e16628. https://doi.org/10.1016/j.heliyon.2023.e16628
Janiszewska-Turak, E., Rybak, K., Pobiega, K., Nikodem, A., & Gramza-Micalowska, A., (2022). Sustainable Production and Characteristics of Dried Fermented Vegetables. Fermentation, 8, 659. https://doi.org/10.3390/fermentation8110659
Kadir, I., & Darwis, D. (2020). Pengaruh iradiasi terhadap kualitas fisiko-kimia sayur-sayuran kering skala semi-pilot. Jurnal Iptek Nuklir Ganendra, 23(1), 1–7
Kasijanto, & Sihotang, V. B. L. (2018). Ladang Jagung di Lahan Kering: Peradaban Agraris di Nusa Tenggara Timur (E. B. Walujo (Ed.)). Direktorat Sejarah, Direktorat Jenderal Kebudayaan, Depertemen Pendidikan dan Kebudayaan.
Kencanawati, D. A. P. M. (2016). Kehamilan Dalam Pandangan Budaya Timor (ATONI). Jurnal Info Kesehatan, 14(12), 1195–1206
Langyan, S., Yadava, P., Khan, F. N., Dar, Z. A., Singh, R., & Kumar, A. (2022). Sustaining Protein Nutrition Through Plant-Based Foods. Frontiers in Nutrition, 8, 772573. https://doi.org/10.3389/fnut.2021.772573
Levis, L. R. (2020). Persepsi petani terhadap praktek sistem pertanian tradisional ‘salome’ sebagai upaya pemenuhan kebutuhan pangan masyarakat lokal di Kabupetan Timor Tengah Selatan. In J. U. Iburuni, J. E. Markus, Y. I. Benggu, L. F.Ishaq, I. W. Nampa, & F. Pramatana (Eds.), Prosiding Seminar Nasional Pertanian VII: Pola Pertanian Lahan Kering Berkelanjutan (pp. 1–9). Fakultas Pertanian Universitas Nusa Cendana
Levis, L. R., Malle, I., Bureni, E., Luruk, M. O., Program, A. S., Info, A., Cultivation, C., & Innovation, D. T. (2024). Diffusion of Double Track Planting System Innovation in Increasing Corn Production in Kupang Regency. AGRIMOR: Jurnal Agribisnis Lahan Kering, 9(1), 28–36. https://doi.org/10.32938/ag.v9i1.2084
Levis, L. R., Sukesi, K., Sugiyanto, S., & Yuliati, Y. (2017). Farmers behaviour regarding food security by practicing the “salome” farming system as local wisdom in West Timor, East Nusa Tenggara Province, Indonesia. Tropical and Subtropical Agroecosystems, 20, 231–236. https://doi.org/10.56369/tsaes.2276
Mafara, S. M. (2020). Proximate Analysis of Three Varieties of Groundnut (Arachis hypogaea) Seeds and Cakes. Bakolori Journal of General Studies, 10(1), 2697–2707.
Marhaeni, L. S. (2021). Daun Kelor (Moringa oleifera) Sebagai Sumber Pangan Fungsional dan Antioksidan. AGRISIA: Jurnal Ilmu-Ilmu Pertanian, 13(2), 40–53.
Marni, Wahyuni, M. M. D., & Purimahua, S. L. (2023). Menggalang Perubahan dengan CTPS: Pemberdayaan Masyarakat dalam Pencegahan Stunting di Kelurahan Naibonat. GENITRI: Jurnal Pengabdian Masyarakat Bidang Kesehatan, 2(2), 124–131. https://doi.org/10.36049/genitri.v2i2.126
Matheus, R., Basri, M., Rompon, M. S., & Neonufa, N. (2017). Strategi Pengelolaan Pertanian Lahan Kering Dalam Meningkatkan Ketahanan Pangan Di Nusa Tenggrara Timur. Partner, 22(2), 529–541. https://doi.org/10.35726/jp.v22i2.246
Mau, Y. (2022, April 1). Jagung Katemak :Cita Rasa Yang Bikin Lidah Bergoyang. Kabar NTT. https://www.kabarntt.com/kuliner/pr-4333113321/jagung-katemak-cita-rasa-yang-bikin-lidah-bergoyang
Menge, D., & Seran, Y. L. (2016). Penampilan jagung lokal dan peranannya sebagai sumber pangan utama bagi masyarakat di lahan kering nusa tanggara timur. Prosiding Seminar Nasional Balai Besar Pengkajian Dan Pengembangan Teknologi Pertanian, 139–145.
Milosevic, M., Jevtic, I., Trajkovic, I., Zlatanovic, I., Mladenovic, G., & Korolija, N. (2023). Determination of Compression Response for Various Dried Vegetables. International Conference of Experimental and Numerical Investigations and New Technologies, 96–104. https://doi.org/10.1007/978-3-031-46432-4_8
Mitiku, D. H. (2017). Effect of maturity stage analysis on postharvest physicochemical characteristics and mineral contents of papaya ( Carica papaya ) fruit grown in Horo Guduru Wollega Zone ,Ethiopia. Food Science and Quality Management, 62, 17–22.
Mujianto, M., Harahap, B., Robbany, M. D., & Sebayang, N. S. (2023). Serat Makanan Sebagai Sumber Makanan Fungsional yang Baik (Thoyyib) Bagi Pencernaan. Edible: Jurnal Penelitian Ilmu-Ilmu Teknologi Pangan, 12(2), 7–13.
Mulyani, A., & Suwanda, M. H. (2020). Pengelolaan Lahan Kering Beriklim Kering untuk Pengembangan Jagung di Nusa Tenggara. Jurnal Sumberdaya Lahan, 13(1), 41–52. https://doi.org/10.21082/jsdl.v13n1.2019.41-52
Murningsih, T., Sri Yulita, K., Bora, C. Y., & Adwita Arsa, I. (2019). Kandungan proksimat dan mineral jagung varietas lokal (tunu’ana’) dari Nusa Tenggara Timur. Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, 5(1), 107–111. https://doi.org/10.13057/psnmbi/m050120
Murningsih, T., Yulita, K. S., Bora, C. Y., & Adwita, I. G. B. (2015). Respon Tanaman Jagung Varietas Lokal NTT Umur Sangat Genjah (Pena Tunu’ Ana’) Terhadap Cekaman Kekeringan. Berita Biologi, 14(1), 49–55.
Nadhifa, N. (2019, October 1). “Catemak Jagung” Makanan Khas NTT. Budaya Indonesia. https://budaya-indonesia.org/cetamak-jagung-makanan-khas-ntt-1
Nagrale, S. C., An, P., Tayade, N., Pv, J., & Ys, W. (2018). Proximate Composition and Estimation of Mineral Content from Different Mungbean (Vigna radiata (L).Wliczek) Genotypes. Journal of Pharmacognosy and Phytochemistry, 7(4), 3434–3436.
Nahak, M. M. N. (2018). Makna Leksikal Dan Kultural Pada Proses Pembuatan Jagung Bose/Ketemak Pada Komunitas Bahasa Tetun Di Desa Naimana,Kabupaten Malaka, Provinsi Nusa Tenggara Timur Perspektif Etnolinguistik. Konferensi Linguistik Tahunan Atma Jaya 16, 314–317.
Naisali, H., & Bria, D. (2022). Analisis Sifat Organoleptik Sambal “Lu’at” Khas Pulau Timor. Nusantara Hasana Journal, 2(7), 294–298.
Naisali, H., Witoyo, J. E., & Utoro, P. A. R. (2023). Local Legumes from Dry Land of East Nusa Tenggara: Diversity, Nutritional Composition, and Their Use in Society – A Literature Study. JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 8(2), 155–166. https://doi.org/10.33061/jitipari.v8i2.9054
Naisali, H., Witoyo, J. E., Utoro, P. A. R., & Permatasari, N. D. (2023). Kajian Pustaka Karakteristik Fisiko-Kimia Jagung dari Nusa Tenggara Timur, dan Produk Turunan Tradisionalnya. AGRICA: Journal of Sustainable Dryland Agriculture, 16(2), 151–163. https://doi.org/https://doi.org/10.37478/agr.v16i2.3006
Nendissa, D. R., Tanone, I. T., Siubelan, Y. C. W., Suek, J., & Kana, Y. R. (2023). Pola Tanam Tradisional “Salome” di Lahan Kering dan Perannya Dalam Ekonomi Rumah Tangga , Di Timor Barat , Nusa Tenggara Timur. Journal of Agricultural Socio-Economics (JASE), 4(1), 29–35.
Nino, J., Naisali, H., Taena, W., Ulia, V., & Sila, R. (2021). Karakteristik Sensori Jagung Bose Instan Dan Konvensional Sebagai Makanan Khas Masyarakat Timor Barat. Prosiding Seminar Nasional Agribisnis 2021 Fakultas Pertanian Universitas Khairun, 12–15.
Nugraha, Y. E., & Balukh, H. I. S. (2022). Peran Perempuan Dalam Kegiatan Pariwisata Di Pantai Oetune (Studi Kasus Pada Desa Tuafanu Kabupaten Timor Tengah Selatan). Journey: Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management, 5(2), 145–154. https://doi.org/10.46837/journey.v5i2.116
Olumide, M. D., Akintunde, A. O., Shobo, B. A., & Akinboye, O. E. (2023). Nutrient Evaluation and Phytochemical Analysis of Fresh and Dry Leaves of Carica papaya. Indian Journal of Agricultural Research, 57(2), 230–234. https://doi.org/10.18805/IJARe.AF-726
Pruitt, J. D. (2016). A Brief History of Corn: Looking Back to Move Forward. University of Nebraska - Lincoln.
Puspita, D. (2017). The Role of Timorese Women in Food Management. Komunitas: International Journal of Indonesian Society and Culture, 9(2), 184–190. https://doi.org/10.15294/komunitas.v9i2.10023
Puspita, D., Sihombing, M., & Seilatuw, M. M. (2018). Analisis kandungan gizi dan karakteristik organoleptik food bar dari legum lokal pulau Timor, Nusa Tenggara Timur (NTT). Jurnal Teknologi Pangan Dan Gizi, 17(2), 67–74.
Ramachandran, P., Dhiman, A. K., Attri, S., Vikram, A., Rai, S., & Sangeeta, S. (2022). Comparative study on physical characteristics and nutritional composition of pumpkin (Cucurbita moschata) at different stages of maturity. Indian Journal of Traditional Knowledge, 21(4), 856–864. https://doi.org/10.56042/ijtk.v21i4.32425
Rocillo-Aquino, Z., Cervantes-Escoto, F., Leos-Rodríguez, J. A., Cruz-Delgado, D., & Espinoza-Ortega, A. (2021). What is a traditional food? Conceptual evolution from four dimensions. Journal of Ethnic Foods, 8, 38. https://doi.org/10.1186/s42779-021-00113-4
Sanit, E., & Nubatonis, A. (2018). Analisis Pendapatan Usahatani Tumpangsari Palawija di Desa Letneo Selatan dan Desa Unini Kecamatan Insana Barat. AGRIMOR: Jurnal Agribisnis Lahan Kering, 3(2), 30–33. https://doi.org/10.32938/ag.v3i2.300
Saputro, T. A., Darmawati, S., & T.M., E. (2020). Variasi Profil Protein Daging Sapi yang Dibungkus Daun Pepaya dengan Elektrophoresis SDS-Page. Jurnal Biosains Pascasarjana, 22(2), 46–49. https://doi.org/10.20473/jbp.v22i2.2020.46-49
Satmalawati, E. M., & Falo, M. (2016). Diversifikasi Konsumsi Pangan Pokok Berbasis Potensi Lokal Dalam Mewujudkan Ketahanan Pangan Di Kecamatan Insana Barat Kabupaten Timor Tengah Utara NTT. Prosiding Seminar Nasional Hasil Penelitian “Inovasi IPTEKS Perguruan Tinggi Untuk Meningkatkan Kesejahteraan Masyarakat,” 1018–1027.
Schmidt, F., Blankart, M., Wanger, J., Scharfe, M., Scheuerer, T., & Hinrichs, J. (2022). Upscaling of alkaline pea protein extraction from dry milled and pre-treated peas from laboratory to pilot scale: Optimization of process parameters for higher protein yields. Journal of Food Measurement and Characterization, 16, 4904–4913. https://doi.org/10.1007/s11694-022-01558-0
Selly, A. Y. (2024, April 24). Jagung Katemak, Makanan Khas Masyarakat Pulau Timor NTT. Indozone. https://food.indozone.id/selera-nusantara/944594262/jagung-katemak-makanan-khas-masyarakat-pulau-timor-ntt
Septyaningtyas, Y. (2022, August 25). Catemak Jagung. Tribunnews. https://www.tribunnewswiki.com/2022/08/25/catemak-jagung
Setiawan, K., & Sengadji, H. (2022). Kelayakan Usaha dan Nilai Tambah Stik Rumput Laut dan Marning Jagung sebagai Produk Pangan Olahan di Kota Kupang. Jurnal Agrica, 15(2), 75–88. https://doi.org/10.31289/agrica.v15i2.6392
Setiawati, J. I., & Oktaviyani, R. E. N. (2023). Analisis Penyelesaian Sengketa dalam Perspektif Hukum Internasional (Studi Kasus Sengketa Perbatasan Wilayah Darat Noel Besi-Citrana dan Bidjael Sunan Oben antara Indonesia dengan Timor Leste). Rewang Rencang: Jurnal Hukum Lex Generalis, 4(2), 130–154. https://doi.org/10.56370/jhlg.v4i2.233
Suarni, & Yasin, M. (2015). Jagung sebagai Sumber Pangan Fungsional. Iptek Tanaman PanganTanaman Pangan, 6(1), 41–56.
Tanudirjo, D. A., Yuwono, J. S. E., & Wardoyo Adi, A. M. (2019). Lanskap Spiritual Situs Liyangan. Berkala Arkeologi, 39(2), 97–120. https://doi.org/10.30883/jba.v39i2.474
Thalib, M. (2019). Pengaruh Penambahan Bahan Tambahan Pangan dalam Pengolahan Sayur-Sayuran menjadi Produk Saus Tomat. Jurnal Penelitian Dan Pengembahan Agrokompleks, 2(1), 78–85.
Timbulong, A. H., Daniel, C., Chandra, D., Putri, Y. K., & Hariyanto, A. D. (2023). Keragaman Bentuk dan Struktur Ume Kbubu di Pulau Timor. Advances in Civil Engineering and Sustainable Architecture, 5(1), 56–66. https://doi.org/10.9744/acesa.v5i1.13393
Utoro, P. A. R. (2023). Strategi Desain Kemasan, Labeling dan Teknik Fotografu Untuk Penguatan Kualitas Produk Pangan Ekosistem Mangrove. In P. A. R. Utoro, R. Diana, E. H. Hardi, H. R. Susmiyati, R. Al Hidayah, A. Subroto, Alfian, N. P. Palupi, Y. Andriyani, M. M. Banin, Marwati, & M. Rachmawati (Eds.), Ekosistem Mangrove dan Peluang Pengembangan Usaha Berkelanjutan (pp. 76–87). Mulawarman University Press
Wijayanti, N. (2017). Fisiologi Manusia & Metabolisme Zat Gizi. UB Press.
Windiyarti, D. (2006). Tradisi, Agama, Dais Modertosasi Dalam Ferkembangan kebudayaan Timor. Sabda: Jurnal Kajian Kebudayaan, 1(1), 36–43. https://doi.org/10.14710/sabda.v1i1.13258
Zahran, H. A., & Tawfeuk, H. Z. (2019). hysicochemical properties of new peanut (Arachis hypogaea L.) varieties. OCL - Oilseeds and Fats, Crops and Lipids, 26(2). https://doi.org/10.1051/ocl/2019018
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Jatmiko Eko Witoyo, Hyldegardis Naisali, Panggulu Ahmad Ramadhani Utoro, Atika Hamaisa
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
