FAKTOR SOSIAL BUDAYA YANG BERHUBUNGAN DENGAN POLA KONSUMSI MAKANAN PADA MASYARAKAT SUKU KAILI DI KOTA PALU PROPINSI SULAWESI TENGAH

Subur Djati Prayugi, Ansar Mursaha, Abd.Farid Lewa

Abstract


Kaili is a majority original ethnic group in Central Sulawesi that is spreaded in several region including Palu city. This ethnic has a typical culture in daily life system including culture variation associated with food. This study was aimed to know socio-cultural factors associated to food consumption pattern among Kaili ethnic in Palu city.This study was a qualitative-descriptive study with cross-sectional design. Selection of location used multistage sampling, whereas selection of respondent used purposive sampling with criteria of original ethnic of Kalili and tradisional leader of Kaili. There were 16 families involved in this study. Data were collected by interview using questionnaire with open questions. Study result showed several social factors associated with food consumption pattern among Kaili ethnic in Palu city. Average meal time of Kaili ethnic was three times a day. The frequent consumed food and highly favored were baked fish, Palumara fish, moringa oleifera leaves vegetables (uta kelo), eggplant vegetables (sembala palola) or young jackfruit vegetables. In family food, it is seldom to serve fresh fruit. Fried banana with condiment was a popular snack in the afternoon. Drinking Saraba was believed as healthy warm drinking. Several herbal plant believed to heal the diseases such as anggune bunga kuning, mantalalu, panutu, kumis kucing, sivulum boa, noni, nutmeg, balacai, coriander leaves, durian root. Taboo food such as Gapi banana (loka dano) for baby, banana that has been eaten by bird and chicken tail for female adolescent, pineapple for pregnant women, moringa oleifera leaves vegetables (uta kelo) when someone died in the family. Favourite food of Kaili ethnic : baked fish, palumara fish, moringa oleifera leaves vegetables (uta kelo), or eggplant vegetables (sembala palola), and young jackfruit vegetables.



DOI: http://dx.doi.org/10.33860/jik.v9i1.20

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