Characteristics of Traditional Food ‘Pedetan’ in Jembrana Regency

Abstract

<em>‘Pedetan’</em> is a Balinese traditional food which is in the same sort with dried fish or <em>dendeng</em> (more familiar and well-known variety of sweet dried meat or fish in Indonesia) that is produced in Jembrana Regency, Bali. <em>‘Pedetan’</em> is commonly processed by passing certain traditional process, and supported only by traditional kitchenware. Each village in Jembrana Regency has certain characteristic in the way of producing <em>‘pedetan’</em>, therefore the final product would be different for each village. This research is aimed to investigate the best processing procedure for resulting a qualified and safe-consumed <em>‘pedetan’</em> product that could be a good alternative for food security. The research was conducted from January until August 2014 by taking samples of <em>‘pedetan’</em> from six villages of Jembrana Regency, in which the researchers picked four producers from each village as representations. The observation steps were conducted descriptively toward the data from biochemical analysis (water contents, protein contents, fat contents, and ash contents), total of microbe and also organoleptic (smell, taste, color, texture, and overall acceptance). The result showed that the best ‘<em>Pedetans’ lemuru</em> among the 6 villages (producers) were the ‘<em>pedetans</em>’ which were produced by Melaya village with water contents 15.398%, protein contents 55.5704%, fat contents 1.2361%, ash contents 8.5731%, and total microbial count 11.76 103, also based on organoleptic valuations, the product was preferred by panelists.