Research Article
Inventory of Randang Meat Recipes in Agam Regency as a Traditional Food in West Sumatera
@INPROCEEDINGS{10.4108/eai.3-6-2021.2310896, author={Elida Elida and Wirnelis Syarif and Yolanda Intan Sari}, title={Inventory of Randang Meat Recipes in Agam Regency as a Traditional Food in West Sumatera}, proceedings={Proceedings of the 1st International Conference on Education, Humanities, Health and Agriculture, ICEHHA 2021, 3-4 June 2021, Ruteng, Flores, Indonesia}, publisher={EAI}, proceedings_a={ICEHHA}, year={2021}, month={8}, keywords={randang; agam regency; west sumatera}, doi={10.4108/eai.3-6-2021.2310896} }- Elida Elida
Wirnelis Syarif
Yolanda Intan Sari
Year: 2021
Inventory of Randang Meat Recipes in Agam Regency as a Traditional Food in West Sumatera
ICEHHA
EAI
DOI: 10.4108/eai.3-6-2021.2310896
Abstract
This study aimed to make an inventory of the randang meat recipe in Agam Regency as a traditional food leading to a commercial and global food. Agam Regency consists of 16 Districts and 82 Nagari (villages), where they used as research sites were Nagari Sungai Tanang, Nagari Gadut, Nagari Baso, and Nagari Duo Koto. This study used a qualitative method. Sources of research data were obtained from informants, namely Bundo Kanduang, or people who were experts in processing of randang using snowball sampling techniques. The data of this research was in the form of observations and interviews from informants, as well as observations at the research location. The results of the research that have been conducted show that there were variations in the quality recipe of the meat in Agam Regency