Banyuwangi, VIVA – Banyuwangi is one of the cities in the easternmost part of Java Island which has very strong characteristics and culture. Unfortunately, despite all the natural and cultural riches it has, Banyuwangi is still facing the problem of stunting, just like other cities in this country which are experiencing similar cases.
Indonesian Nutritional Status Study Data (SSGI) 2022 shows that the prevalence of stunting is reaching 21,6 percent, while Riskesdas 2018 take notes 1 from 3 Indonesian children suffer from anemia. To solve this problem, It is important to stop the cycle of nutritional problems as early as possible. However, The challenge faced is a lack of understanding about the impact of stunting and anemia as well as appropriate food choices. Scroll for more info, yuk!
“Pemenuhan gizi pada periode 1000 Hari Pertama Kehidupan menjadi penting dalam pencegahan stunting, di mana mengonsumsi makanan dengan gizi seimbang akan memberikan kita semua makronutrien dan mikronutrien yang dibutuhkan tubuh,” jelas Pakar Teknologi Pangan Institut Pertanian Bogor, Prof. Ir. Ahmad Sulaeman, MS, PhD, dalam acara Jelajah Gizi Danone Indonesia, in Banyuwangi, Tuesday 5 November 2024.
“Tidak harus makanan mahal, kuliner lokal seperti ayam pitik, ayam lodho, dan sego tempong yang ada di Banyuwangi menjadi contoh bahwa makanan sehat, kaya zat besi dan gizi lainnya yang bisa kita temukan dengan mudah juga murah,” imbunya.
Following 5 rekomendasi makanan khas Banyuwangi yang kaya gizi.
Ayam Kesrut
Ini adalah makanan yang terbuat dari ayam kampung dengan kuah yang asam dan asin. Kuah tersebut dicampur dengan kecombrang yang memberikan aroma sangat khas. Secara kandungan gizi, Free-range chicken is a source of protein while cockerels have antioxidants and are a source of fiber.
“In terms of composition, it can meet your protein needs in one meal. A day takes approx 60 gram protein, I think this is enough. From composition, the spices give it a unique taste. There is a taste not only of savory but of good kecombrang. It is not only a source of fiber but also contains antioxidants and flavonoids,” said Professor Ahmad Sulaeman.
Chicken Kesrut is served with other food components such as boiled spinach, plow chili sauce, and fried tofu or tempeh. Spinach itself is a green vegetable that is high in fiber, while tofu or tempeh is a healthy source of vegetable protein. There is also salted fish which contains quite a lot of salt, so it is less recommended for people with problems with salt such as hypertension.
Pecel Rawon
This typical food is a marriage of rice pecel and rawon beef. The resulting taste is very unique, because the peanut sauce from the pecel rice collides with the kluwek aroma from the savory rawon sauce.
“The wealth here is incredible, not just sweet, asin, tasty, bitter, but there are other flavors that only Indonesians are able to detect. With the marriage of pecel and rawon, vegetables are needed, fiber, fulfilled. The taste does not cause any contradiction, actually supports it. That's why the food must be mixed,” said Professor Ahmad Sulaeman.
In one bowl of Pecel Rawon, there is rice, vegetables such as bean sprouts and long beans, pecel seasoning, as well as rawon meat.
“Of course, rice contains carbohydrates, lemak, protein from meat, although not too much, vegetables are also available,” added.
Soto salad
Apart from Pecel Rawon, there is also a combination of Rujak Soto. In Banyuwangi itself, This food has a standard where it is served with lontong instead of rice. In one portion of Rujak Soto, there is a mixture of rujak ingredients such as lontong, long beans, cucumber, and other vegetables. Besides that, Soto sauce itself contains beef which is high in protein and vitamins. Rujak Soto is also more delicious eaten with fried tempeh which is a source of vegetable protein.
“The sweet taste comes from the rujak seasoning, umami is there. This is complete because it can meet nutritional needs. Vegetable protein from tempeh, flavonoid, antioxidant, vegetables like fiber, vitamin, mineral, animal protein contains meat,” clear.
Bee Bald
Surely many people are surprised when they hear the name of this food. Bee Bald, is a typical Banyuwangi food whose main ingredient is larvae from wasp nests.
“It is made from apis type beehive, not a trigona. What you are looking for is not the nest but the larvae in the nest from the bee eggs which then hatch, larva, be a child,” said Professor Ahmad Sulaeman.
Who would have thought, Botok Tawon has ingredients that are no less useful, namely a high source of protein like other insects such as grasshoppers. It also contains essential fatty acids and enzymes.
“The content is full of protein and when the larvae change, increase protein, contains general essential fats, omega 3, and necessary enzymes,” he said.
Cawuk Rice
Nasi Cawuk is a dish that is most suitable for breakfast and lunch. This food has tofu and tempeh, grated coconut, egg, nasi, to grilled tuna. More unique, This dish is usually served with fresh clover leaves which are high in antioxidants.
“This clover leaf vegetable is very high in antioxidants. It has a sour taste, use spices, lime, There is a sour and fresh taste,” said Professor Ahmad Sulaeman.
Keywords used :
