Ethnoscience Studies on The Tradition of Nyaneut Kejek Tea In Cigedug Village, Garut Regency

Abdul Latip, Aristo Hardinata, Andinisa Rahmaniar

Abstract


Garut Regency is one of the regions that has gastronomic tourist destinations that have the peculiarities of Garut's typical food and beverage products. Tea plantations are one of the gastronomic potentials in Garut that can produce garut tea. Kejek tea is one of the green teas from Garut that has long been developed in Garut for generations. In this article, a literature study was conducted on the processing of kejek tea and the tradition of nyaneut tea in one of the areas in Garut Regency. Literature studies are focused on the study of people's original knowledge of kejek tea and the tradition of nyaneut tea, as well as a scientific review of these two things. The results of literature studies show that in the processing of kejek tea and nyaneut traditions there is original knowledge of the community that can be explained scientifically in science or called ethnoscience. In the processing of kejek tea and the tradition of nyaneut tea, there are values that can be taken, namely the value of social, cultural, economic, and ethnobotanical values

Full Text:

PDF

References


Anjasari, I, R, D. (2016). Katekin teh Indonesia: prospek dan manfaatnya. Jurnal Kultivasi, 15(2), 99-106.

Baihaqi, Hakim. (2018). Menengok Proses Pembuatan Teh Kejek Asli Garut. Diakses 3 Oktober 2022 pada https://jabar.tribunnews.com/2018/03/06/menengok-proses-pembuatan-teh-kejek-asli-garut.

Botten, D., et al. (2015). Structural Properties of Green Tea Catechins. J. Phys. Chem, 119, 12860-12867.

Hamidah, S., N. (2019). Pelestarian Teh Kejek Sebagai Warisan Gastronomi Kabupaten Garut. (Skripsi Universitas Pendidikan Indonesia, 2019). Diakeses dari http://repository.upi.edu/42722/1/S_MIK_1501198_Title.pdf/

Kautsar, N., D. (2020). Menengok Makna Silaturahmi Lewat Nyaneut, Tradisi Minum Teh ala Masyarakat Garut. Diakses pada 3 Oktober 2022 pada: https://www.merdeka.com/jabar/menengok-makna-silaturahmi-lewat-nyaneut-tradisi-minum-teh-ala-masyarakat-garut.html.

Marzuki, D., M. (2019). Peran Karel Frederick Holle Dalam Perkembangan Pertanian Dan Pendidikan di Garut. Historia Madania. 3(1). 27-34.

Ramadhiana, N. (2020). Mengenal Nyaneut, Tradisi Minum Teh Khas Garut yang Dulu Disajikan dalam Teko Bambu diakses pada 3 Oktober 2022: https://travel.kompas.com/read/2020/05/08/190900627/mengenal-nyaneut-tradisi-minum-teh-khas-garut-yang-dulu-disajikan-dalam-teko?page=all.

Reto, M. (2007). Chemical Composition of Green Tea (Camellia sinensis) Infusions Commercialized in Portugal. Plant Foods Hum Nutr. 62:139–144. DOI 10.1007/s11130-007-0054-8.

Senanayake, SPJ. (2013). Green tea extract: Chemistry, antioxidant properties

and food applications: A review. Journal of Functional Foods. http://dx.doi.org/10.1016/j.jff.2013.08.01

Syamsudin, et al. (2021). The Effect of Processing Methods On Characteristic, Phenolic Content, Flavonoid Content, And Antioxidant Activity Of Garut Traditional Tea (Kejek Tea). Jurnal Ilmiah Farmako Bahari. 12(1). 69-79.

Zhao, T., et al. (2022). Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology. Molecules, 27, 3909. https://doi.org/10.3390/molecules2712390




DOI: https://doi.org/10.24114/iser.v5i1.49407

Article Metrics

Abstract view : 256 times
PDF - 148 times

Refbacks

  • There are currently no refbacks.


 

 

    

 

 

 

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

slot gacor slot