PELESTARIAN MAKANAN TRADISIONAL KEJOS SEBAGAI SUMBER KARBOHIDRAT DI DESA TARIKOLOT KECAMATAN JATINUNGGAL KABUPATEN SUMEDANG PROVINSI JAWA BARAT

Risa Rahmalianti, Mirna Nur Alia, Dony Riyadi

Abstract


This research is focused on discuss about traditional food which is based on cassava, it is called kejos and it is rarely found in Tarikolot subdistrict Jatinunggal district Sumedang Province Jawa Barat now. This traditional food have a good taste and has a property glut Such as rice. Kejos which is based on cassava has a good potensial, because it can grow in every weather and every year. And it is also can be found everywhere.
There is a lot of nutritions in cassava such as carbohydrate. The level of
carbohydrate in cassava if we compared with rice is the third. First is rice and the
second is corn. This traditional food is also has a story to citizen in Tarikolot that
time. It will be disappointed if this traditional food disappear.
Therefore, the writer make some innovation to make this traditional food
become popular.

Keywords


traditional food; conservation effort; kejos

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