Muhammad Basri, Ery Tri Djatmika, Budi Eko Soetjipto, Hari Wahyono
The purpose of this study was to analyze local entrepreneurship in the Kapuas Hulu Malay community natural food preservation technology, in increasing food security. This study uses a qualitative approach, researchers as well as research instruments. The main data collection technique of this study was in-depth interviews, with data sources of 6 informants from the indigenous Kapuas Hulu Malay community. The results of the study found that there were eleven types of food processing, namely: (1) salai fish; (2) peja; (3) balor (salted fish); (4) rusit; (5) jukut; (5) blonsong; (6) salted teluk biawan; (7) budu’; (8) dendeng seluang; (9) tempoyak; (10) lempok durian; & (11) deer dendeng. © 2020, IJSTR.
Universitas Negeri Malang, Indonesia; Teaching Staff of Universitas Tanjungpura, Pontianak, Indonesia; Graduate School, Universitas Negeri Malang, Indonesia
