Understanding the traditional knowledge of picungan bandeng, a fermented fish food and its sustainability in Banten Province

Abstract

Abstract Picungan bandeng is a traditional fermented food prepared by milkfish, mixed with salt and picung (Pangium edule Reinw.) seed kernel as a primary ingredient. The food is original and popular among the traditional community from Banten Province, Indonesia, as the unique taste is produced by the fermentation process. This study aims to better understand traditional knowledge of the picungan bandeng production process and a descriptive overview of common uses and a derivative product of picungan bandeng. The findings of the present study also further discussed in the context of its sustainability for the traditional community. According to the findings, the methods were first developed to preserve the fish for a period of time. They evolved traditional knowledge, which was transmitted orally by communities over generations. It has been recognized that picungan bandeng produced by smallholders has socioeconomic and nutritional benefits. Therefore, picungan bandeng traditional knowledge can consequently have a contribution to sustainable development. The uses of picungan bandeng in main dishes and derivative products as side dishes are explored. This fundamental knowledge serves as a basis for additional scientific studies to further investigate picungan bandeng fermentations for commercial production on an industrial scale.