Development of local staple food in supporting food security: a case study in North Lombok, West Nusa Tenggara

Abstract

Food supplies for households, hotels and restaurants are still mostly supplied from outside of the North Lombok. The high potential of the region which has not been widely used to produce food, can reduce the import. The aims of this research are to: (1) Identify the potential and utilization of local staple food in North Lombok, West Nusat Tenggara (2) mapping local food. Descriptive method was used in this study and data collected using survey techniques were analyzed descriptively. Results showed that: (1) there were 16 (sixteen types) of local staple foods in addition to rice which was still tried by the community in North Lombok. The local staple food can be developed as one of the local staple alternatives. The foods are: cassava, sweet potato, taro, Indian shot, arrowroot, tubbers, bitter yam, lesser yam, stink lily, breadfruit, foxtail millet, sorghum, corn, peanut, lablab bean, and pumpkin. The utilization of processed products from these plants is still limited as direct consumption in the form of boil or fried, but some have been processed in other forms such as: chips, crackers, compote, flour, and various other snacks; (2) The sixteenth potential of the local staple food is quite available and spread in all sub-districts in North Lombok Regency, except for lablab Beans which only exist in Bayan District.