Indah Sari Dewi, Utami Sri Hastuti, Umi Lestari, Hadi Suwono
Wadi is the processed product of fish, due to local knowledge of the Dayak community, made of fresh fish with salt and lumus. The efforts to increase the quality of Wadi as a kind of food were based on local knowledge, and are still ongoing. It is one of the ways to conserve Wadi existence in the middle of the modern culture. It is important to add a variety of spices in suitable amounts as the innovation in producing Wadi. People process Wadi by using lumus made of rice and corn. Lumus gives a special taste and aroma t o Wadi, furthermore, the effects of kinds of lumus and their concentrates, and the storage period on the nutrients of Wadi are not known yet. This research used patin fish (Pangasius sp), white rice (Oryza sativa), white sticky rice (Oryza sativa var.glutinous), and corn (Zea mays) as the kinds of lumus. Each kind of lumus is mixed with fresh patin fish in different concentrations: 15%, 25% and 35%. The results of nutrient tests include measures of protein, carbohydrate, and fat, and show that patin which has been processed into Wadi has more nutrients than fresh patin. The storage period and the varying concentrates of lumus effect the level of nutrients in patin Wadi. © 2017 Author(s).
Educational Biology, Post-Graduate Program, Universitas Negeri Malang, Malang, Indonesia; Universitas Muhammadiyah Palangkaraya, Palangkaraya, Central-Kalimantan, Indonesia; Departement of Biology Education, Faculty of Mathematics and Natural Science, Universitas Negeri Malang, Malang, Indonesia
