Staple foods are foods containing carbohydrates that are often consumed or have been part of the eating culture of various ethnic groups in Indonesia for a long time. They are the foods that are consumed in the largest portion of the menu composition in Indonesia, where they have a neutral taste, are a source of carbohydrates, and are filling. Examples of carbohydrate foods are rice, corn, cassava, sweet potatoes, taro, arrowroot, sorghum, barley, sago, and their processed products. Indonesia is rich in a variety of food sources of carbohydrates [8] (PMK 41, 2014). The definition of food is often limited to staple food as a source of carbohydrates and is known as rice, even though there are still many traditional regional staple foods that are the source of carbohydrates that can replace rice as an energy source [9].
A total of 9 traditional Palembang foods which function as a source of carbohydrates have been successfully documented. All respondents know that the traditional staple foods that are preferred and still consumed are pempek lenjer, pempek adaan, pempek pistel, laksan, celimpungan, model, tekwan, burgo, and lakso. Various flavors, full of spices, rich in ingredients, as well as a variety of processing and presentation, are the images inherent in Indonesian cuisine. All of this is cultural diversity and natural wealth in every region of Indonesia that creates the uniqueness of foodstuffs "from Sabang to Merauke"[10].
Based on the level of preference parameters (Table 1), Pempek Lenjer with 36 responses (75%), followed by Pempek Adaan with 13 people (27.10%) is stated as the food they like. For the normal Like response category, Tekwan holds the most response with 43 respondents (89.60%). And then, the most response in the Quite Like category was tied to three foods, Lakso, Laksan, and Burgo, each with 16 responses (33.30%). Lastly, only one person (2.10%) gave a dislike response and it is for the Model menu. Different food preferences are rooted in the principle of different flavors between dishes. In addition, food preferences can provide information about the cultural and social importance of food [11]. The principle of taste is the unique taste component of foods from different cultures. These traditional flavors help consumers identify culturally acceptable foods, and the incorporation of these taste principles can be used to overcome the neophobia of new foods [12]. Food choices also reveal beliefs, desires, background knowledge, assumptions, and personality of a group or person [13]
Table 1
Distribution of respondents based on the level of preference for Palembang staple foods
|
Name
|
Likelihood level n (%)
|
|
Really like
|
Like
|
Quite like
|
Do not like it much
|
Amount
|
|
n
|
%
|
n
|
%
|
n
|
%
|
n
|
%
|
n
|
%
|
|
Pempek lenjer
|
36
|
75.00
|
12
|
25.00
|
0
|
0
|
0
|
0
|
48
|
100
|
|
Pempek adaan
|
13
|
27.10
|
33
|
68.80
|
2
|
4.20
|
0
|
0
|
48
|
100
|
|
Pempek pistel
|
2
|
4.20
|
38
|
79.20
|
8
|
16,70
|
0
|
0
|
48
|
100
|
|
Laksan
|
3
|
6.30
|
29
|
60.40
|
16
|
33.30
|
0
|
0
|
48
|
100
|
|
Celimpungan
|
2
|
4.20
|
34
|
70.80
|
12
|
25.00
|
0
|
0
|
48
|
100
|
|
Model
|
1
|
2.10
|
39
|
81.30
|
7
|
14.60
|
1
|
2.10
|
48
|
100
|
|
Tekwan
|
5
|
10.40
|
43
|
89.60
|
0
|
0
|
0
|
0
|
48
|
100
|
|
Lakso
|
0
|
0
|
32
|
66.70
|
16
|
33.30
|
0
|
0
|
48
|
100
|
|
Burgo
|
0
|
0
|
32
|
66.70
|
16
|
33.30
|
0
|
0
|
48
|
100
|
Regarding the frequency of consumption of traditional foods most often consumed, pempek lenjer is the only one consumed once a day, with as many as 8 people (16.7%) giving responses to this category. In the next group, which is the consumption 3–6 times per week, three foods were given responses, with pempek lenjer, pempek adaan, and pistel by 23 people (47.9%), 12 people (25% ), and 1 person (2.1%). In the category of 1–2 times a week consumption, responses were given to tekwan, pempek adaan, pempek pistel, pempek lenjer, fish model, and laksan, with namely 41 people (85.3%), 34 (70.8%), 32 (66.7%), 17 (35.4%), 7 (14.6%) and 2 (4.2%) respectively. Meanwhile, those that are consumed more than 2 times per month are celimpungan, model, lakso, burgo, laksan, pempek pistel, tekwan, pempek adaan as many as 36 people (75%), 33 (68.8%), 33 (68.8%), 31 ( 64.6%), 30 (62.5%), 6 (12.5%), 5 (10.4%), 2 (4.20%) respectively (Table 2).
Table 2
Distribution of the frequency of consumption of traditional foods.
|
Name
|
Frequency of consumption of traditional food
|
|
1x /Day
|
3–6 x /Week
|
1–2 x/Week
|
>= 2 x/Month
|
Never/rarely
|
|
n
|
%
|
n
|
%
|
n
|
%
|
n
|
%
|
n
|
%
|
|
Pempek lenjer
|
8
|
16.70
|
23
|
47.90
|
17
|
35.40
|
0
|
0
|
0
|
0
|
|
Pempek adaan
|
0
|
0
|
12
|
25.00
|
34
|
70.80
|
2
|
4.20
|
0
|
0
|
|
Pempek pistel
|
0
|
0
|
1
|
2.10
|
32
|
66.70
|
6
|
12.50
|
9
|
18.70
|
|
Laksan
|
0
|
0
|
0
|
0
|
2
|
4.20
|
30
|
62.50
|
16
|
33.30
|
|
Celimpungan
|
0
|
0
|
0
|
0
|
0
|
0
|
36
|
75.00
|
12
|
12.00
|
|
Model
|
0
|
0
|
0
|
0
|
7
|
14.60
|
33
|
68.80
|
8
|
16,80
|
|
Tekwan
|
0
|
0
|
0
|
0
|
41
|
85.30
|
5
|
10.40
|
2
|
4.20
|
|
Burgo
|
0
|
0
|
0
|
0
|
0
|
0
|
31
|
64.60
|
17
|
35.40
|
|
Lakso
|
0
|
0
|
0
|
0
|
0
|
0
|
33
|
68.80
|
15
|
31.20
|
Information about traditional Palembang staple foods including the names of the staple foods, ingredients, and methods of making of the traditional foods can be seen in Table 3.
Tabel 3 Name of the staple food, ingredients, and how to make of traditional food
|
Name of food
|
Main Ingredients
|
How to make
|
|
Pempek Lenjer (p2.A)
|
Tapioca flour
Minced snakehead fish meat
Ice water
Cuko ingredients:
Palm sugar
Water
Cayenne pepper
Garlic
Tamarind
|
- Put the minced fish in a container. Mix it with water, sugar, and salt, then add tapioca flour little by little while still mixing. Stir it using a spatula/rice scoop only.
- Prepare the cutting board. Sprinkle it with a little tapioca flour so that the dough does not stick. Mold the dough into an elongated shape like the picture.
- Boil some water and put the shaped dough into it.
- If it floats, then it means that the pempek is cooked. Lift it and let it drain.
- Pempek is ready to be served with Cuko.
Cuko Recipe:
- Put all ingredients in a saucepan and boil until the sugar dissolves. Turn off the fire and let it cool.
- Strain the Cuko and put it in a closeable container.
- Close the container when the Cuko is completely cold.
|
|
Adaan (p2.B)
|
Tapioca flour
Minced snakehead fish
Water
Egg
Spring onion,
Shallot
Salt
Pepper
|
- Mix the minced fish, water, and eggs until well blended and not lumpy.
- Add salt, spring onion, and shallots. Mix well.
- Add tapioca flour little by little until the consistency of the dough is as pictured, not too runny or dense (like a meatball dough).
- Heat the cooking oil over medium heat. Form the dough in the same way as making meatballs. Immediately fry in hot oil until submerged. Lift and drain when it floats.
- Pempek is ready to be served with cuko.
|
|
Pempek Pistel (p2.C)
|
Tapioca flour
Minced snakehead fish
Egg
Salt
Sugar
Green papaya
Shallot
Garlic
Pepper
Dry shrimp
Water
|
- Peel, wash, and grate the papaya. Wash the dry shrimp and soak them in hot water. Puree the shallot, garlic, pepper, dry shrimp, and grind them together. Prepare a frying pan with 2 tbsp of oil and sauté the spices until fragrant. When it smells good, add the grated papaya. Stir, add salt and sugar
- Prepare a big bowl, add the fish that has been mashed and then pour the water little by little. Stir until smooth. Use the 1/4 cup of water to dissolve the sugar and salt, then pour it into the fish mixture and stir until smooth. Add the eggs and stir again. Add tapioca little by a little while mixing.
- Bring 1 liter of water to a boil, and add 2 tbsp of vegetable oil.
- Flatten the dough, fold, and fill the middle with the sauteed papaya. Pinch and press the edges of the dough with 2 fingers. When the water is boiling, reduce the heat and finish the process until the dough runs out, then close it when the pempek floats. Drain well.
|
|
Laksan (p2.D)
|
Minced snakehead fish
Tapioca flour
Minced garlic
Salt
Water
Coconut milk
|
- Mix cold water with the fish, add ice cubes if necessary, add finely chopped garlic, and salt to taste, then stir. Add tapioca flour little by little and shape it like a tube.
- Boil water in a saucepan with a little oil mixture added. Drop the shaped dough into it and wait until the pempek floats.
- Heat the oil, stir fry all the spices that have been pureed until it becomes fragrant.
- After that, add the water until it boils, then mix in the sugar, salt, and pepper. Add coconut milk and let it boil.
- Thin slice the pempek and drop it into the Laksan mixture. Let it boil until soft and serve on a plate.
- Add fried onions if necessary.
|
|
Celimpungan (p2.E)
|
Celimpungan/pentol material
Tapioca flour
Minced snakehead fish
Water
Egg white
Sauce ingredients
Thick coconut milk
Brown sugar
Ground spices
Shallot
Garlic
Coriander
Candlenuts
1 tbsp turmeric
Sambal:
Cayenne pepper
Garlic
Complementary
Lime
Sliced scallions
Fried onions
|
- After the fish is cleaned and filleted, grind it together with the garlic and pepper. Add egg whites and salt and blend it again.
- Put in a big bowl, add tapioca flour, and knead with a wooden spoon while adding cold water little by little. You don't have to use all of the water. Stop adding when it feels like the dough can be formed.
- Boil the water with a little oil. Reduce the heat and make small pinches from the dough and drop it into the water. When the celimpungan floats, scoop and move it into iced/cold water to make it chewy.
- Make the spices: grind the coriander, garlic, salt, shallot, turmeric, and candlenut gradually until smooth and even.
- Make the sauce: heat the pan with cooking oil. Stir-fry the ground spices until fragrant and cooked. When it smells good, add water and stir until it boils.
- Add coconut milk, and stir constantly so that the coconut milk does not break. When it boils, turn off the fire.
- Make the Sambal: boil the cayenne pepper and garlic. Then pulverize roughly.
How to serve:
- Arrange the celimpungan pentol in a bowl, pour in the sauce, and sprinkle with scallions and fried onions. Drizzle with a little lime juice and if you like you can add sweet soy sauce. Add the Sambal at the side. Celimpungan is ready to be served warm.
|
|
Model (p2.F)
|
Tapioca flour
Wheat flour
Snakehead fish meat
Hot water
Tofu, cut into 2 triangles (tofu can be fried briefly)
Soup ingredients:
Fresh prawns
Jicama
Ear mushrooms
Dried tuberose flower
Cooking oil
Water
Soup seasoning:
Garlic
Chili
Complimentary :
Vermicelli
Sliced celery
Fried onions
Sweet soy sauce
Cayenne pepper
|
- Mix well the snakehead fish meat, water, and salt. Add the finely chopped onion and mix. Add the hot water to the wheat flour and mix well until it looks like porridge, then set aside.
- Mix the flour porridge with the finely ground snakehead fish meat until smooth, then add the tapioca flour and knead it with your fingers.
- Cover the tofu with the dough. Fry in hot oil until not sticky.
Soup:
- Peel fresh prawns and chop the meat.
- Boil the skin to get its broth. In the meantime, crush the Spices.
- Heat cooking oil on the pan, stir-fry ground spices until fragrant. Add chopped prawns and cooked until it turns red. Add the broth, set aside.
- Peel the jicama, wash, and then cut it into matchsticks, set it aside. Soal dried ear mushrooms until it blooms, then wash, cut according to preference and set aside. Remove the stamens of the tuberose flower. Tied them, then washed and set them aside.
- Bring the water to a boil and then add the sautéed spices, yam, mushroom, tuberose flower, and tofu stuffed pempek.
- Bring to a boil again while adding the salt and sugar. If you like it, you can add MSG or powdered stock.
- The model is enjoyed with its complements.
Suggestions for serving the original model ikan Palembang:
Place the pempek that has been cut into pieces into a plate or bowl, then pour in the soup. Sprinkle with vermicelli, sliced celery leaves, fried onions. If you like, add sweet soy sauce and chili sauce.
|
|
Tekwan
(p2.G)
|
Tekwan material:
Tapioca flour
Snakehead fish meat puree
Egg white
Water
Seasoning
Water
Prawns
Minced garlic
Complementary:
Ear mushrooms, roughly sliced
Tuberose flowers
Jicama
Celery cut into pieces
Scallion chopped
Fried onions
Vermicelli noodles
|
- How to make tekwan: In a bowl, mix well the tapioca flour, snakehead fish, egg whites, salt, and pepper. Take the tekwan dough with a small spoon and make it round, then immediately drop it in a pot of boiling water. Repeat this step until the dough runs out. Cook the tekwan balls until they float, then drain.
- How to make the soup: In a saucepan, bring water to a boil and then set aside. Peel the prawns and separate the meat from the heads (don't throw them away). Finely chop the prawn’s meat. On the pan, heat the oil, and saute garlic with the prawn heads until fragrant.
- Add the chopped prawns and stir fry until it turns red. Add the stir fry into the saucepan. Stir well and season it with salt, sugar, and pepper. Cook until it boils again. Scoop out the prawn heads. Add jicama, ear mushrooms, and tuberose flowers. Stir and cook for a while then serve.
Finishing:
Arrange the tekwan balls and vermicelli noodles in a serving bowl. Pour the soup and its contents. Sprinkle with spring onions, celery, and fried onions.
|
|
Lakso (p2.H)
|
Rice flour
Water
Tapioca flour
Soup ingredients:
Mashed snakehead fish
Coconut milk
Ground spices :
Shallot
Garlic
Coriander
Candlenuts
Complement:
Fried onion
Crushed cayenne pepper
|
- Lakso: mix water and salt and bring it to a boil. Then add the rice flour little by a little while stirring until you get a smooth dough. Remove it from heat and let it cool. Then, boil another batch of water to cook the lakso dough. When it reaches a boil, drop the heat to simmer.
- Add the tapioca flour little by little into the rice flour mixture while kneading until well blended. Put it into the Putu Mayang/Muruku mold and spray it into the simmering water. When it floats, scoop out and drain. Do it until the dough runs out.
- Soup ingredients: saute ground spices, lemongrass, and bay leaves until fragrant and cooked. Remove and set aside, then boil the coconut milk and mashed snakehead fish while stirring. Add the sauteed spices to the coconut milk stew. Cook on low heat, mix well, let it boil, turn off the fire, and serve.
- Put lakso on a plate, pour the soup, sprinkle with fried onions, and chili sauce.
|
|
Burgo (p2.I)
|
Rice flour
Tapioca flour
Water
Vegetable oil
Gravy ingredients
Thick coconut milk
Milk
Water
Mashed snakehead fish
Fried onions
|
- Mix rice flour, tapioca, and salt, then pour water into it. Stir until well mixed
- Pour the mixture (100ml) into a baking sheet that has been previously greased with vegetable oil. Then steam for 1–2 minutes. Do it until the dough runs out.
- Lift and slowly roll the cooked dough using a spatula. Repeat the process until the dough runs out. Then set aside.
- Puree the spices, onion, garlic, candlenut, fish meat, and ginger. Saute the mixture until fragrant.
- Add the bay leaves, lime leaves, mashed snakehead fish, lemongrass, galangal, pepper, and coriander. Stir-fry again until fragrant, and the leaves wilt.
- Pour the coconut milk, milk, water, and keep on stirring until it boils so that the coconut milk does not break. Season with salt and sugar. Remove the pan from the fire and sprinkle the mixture with spring onions.
- Prepare a bowl. Cut the burgo and place it on it. Pour the sauce into it. Add the chili on top.
|
Serving Suggestion
Serving food means displaying dishes that are ready to be consumed, which are adapted to the situation and conditions as well as the time of serving. What needs to be considered is that food must be presented in an attractive state by utilizing the composition of the served food, especially from the shape, texture, and color of the food [14]. The results of interviews with several traders and consumers as well as direct observations were given presentation suggestions so that the appearance of the food could be more attractive as follows:
Pempek Lenjer
Pempek is a food that is processed from processed fish meat and flour. Pempek is served with cucumber slices, dried shrimp, and cuko sauce [15]. How to Serve Pempek which has been boiled before serving is depends on taste, with a common popular way to fry it first or can also be eaten directly with cuko. Pempek lenjer nowadays has two sizes, namely small and large. The large Pempek would be cut into pieces, put in a bowl, and then poured with cuko. A spoon or fork is the commonly used tool when dining on this dish. As for the small pempek lenjer, the way to eat it is to put it in a bowl after it is poured with cuko. In addition, pempek lenjer can also be eaten by dipping it into the cuko that has been prepared on a small plate. How to eat pempek also depends on one's habits, for example, the people of Palembang generally tend to dip in cuko, and after all the pempek has been eaten, they will slurp the cuko.
Pempek Adaan/Cetilan
Pempek adaan/cetilan is a pempek type where it is directly fried in the process of making it. This type of pempek was originally born from the Palembang’s people habit of eating pempek all the time. This type of pempek has a very simple process making it, where after the pempek dough is formed, it is taken little by little, as in the Palembang language, it is known as cetilan. The cetil dough is directly put into the heated oil. After that, the pempek is immediately ready to be eaten.
Pempek Pistel
Pempek pistel is pempek with the same shape and model as pastel cakes. Pastel cakes are generally filled with noodles, however, pempek pistel is generally filled with young papaya that has been processed. This similarity factor causes the name and packaging model to be the same as pastel cakes. This type of pempek is quite easy to find in the lives of the people of Palembang because this type of pempek is one of the commodities that are traded.
Laksan
Perfect for breakfast in the morning, laksan is a typical Palembang dish made from tapioca flour and fish, with a taste that almost resembles pempek. However, the laksan sauce, which has coconut milk, has a reddish color with a flavor that makes it more savory than pempek. In addition, laksan is usually also served as a side dish to eat and it is quite filling. That way it can be a dish for the family. The difference between laksan and pempek is the sauce. If pempek uses cuko, the sauce used in Laksan is the thick, spicy coconut milk
Celimpungan
Celimpungan is also included in the typical Palembang food with soup. Native to South Sumatra, Celimpungan uses fish and tapioca flour as basic ingredients, which are almost the same as pempek. This food has a round shape like pempek. However, the dough consistency is different from pempek. In addition, this food is served with gravy made from coconut milk and other concoctions of spices, making the celimpungan taste rich with a pleasant aroma of spices.
Model ikan
Just like tekwan, the model is served with savory shrimp broth. In a bowl of Model, there are pieces of fish and tofu-style dough, vermicelli, ear mushrooms, chopped cucumber, shrimp, and fried onions. The model is made from the basic ingredients of Chinese tofu, eggs, tapioca flour, and snakehead fish. The presentation is usually with shrimp sauce so that it produces a savory and delicious taste. The processed snakehead fish has been cleaned and mixed with eggs, salt, and ice water until thick. The model must be filled with Chinese tofu in it and then fried.
Tekwan
Tekwan is one of the first Palembang specialties, and you could say it is still a relative to pempek. Both are made of the same material as well as the way to make it. However, what differs between them is the presentation. While pempek is generally large and served with cuko, tekwan is smaller and served with a savory shrimp soup completed with vermicelli, ear mushrooms, fried onions, and spring onions. Tekwan is the South Sumatran version of fish balls, the difference is tekwan uses clear fish broth. Tekwan is served with the same processed fish as pempek and then added with vermicelli, ear mushrooms, and fish broth. Its distinctive taste with a sprinkling of dried shrimp and scallions adds flavor to this dish.
Lakso
Lakso is made from rice flour and tapioca flour which is formed into white noodles. The noodles have the shape of rolls and sticks so that it seems unique. Lakso is usually served with coconut milk sauce that has the base of fish broth. In addition to the fish broth, there is also additional fish cork which is rich in protein. The lakso sauce is slightly greenish with a delicious and distinctive taste. This food is very rarely found in other regions.
Burgo
Burgo is made from rice flour and tapioca flour. It is cooked like a thin omelet and then doused in a savory coconut milk sauce. It looks similar to kwetiau and is soft to the bite. The savory gravy comes from coconut milk and various spices that complete the taste of this food. The thick gravy characterizes this dish. Usually, this food is sold around by traders from house to house. After the dough is cooked, it is rolled and sliced into small pieces and then served with a sauce made from fish meat, galangal, coconut milk, candlenut, coriander, turmeric, and garlic. Usually, the burgo is served with egg and shredded chicken topping.
Tabel 4. Nutritional value of Staple food from Palembang /100 gram
|
Name
|
Energy (Kal)
|
Protein (gram)
|
Fat (gram)
|
Carbohydrate (gram)
|
Edible Fiber (gram)
|
Moisture (gram)
|
Ash (gram)
|
Available Carbohydrate
(gram)
|
|
Pempek lenjer
|
167.18
|
7.42
|
2.28
|
29.23
|
2.25
|
59.18
|
1.89
|
26.99
|
|
Pempek adaan
|
151.89
|
9.84
|
2.37
|
22.81
|
3.29
|
63.01
|
1.98
|
19.52
|
|
Pempek pistel
|
139.60
|
4.56
|
0.44
|
29.36
|
4.86
|
64.04
|
1.60
|
24.50
|
|
Laksan
|
122.02
|
3.82
|
5.54
|
14.21
|
3.58
|
74.65
|
1.77
|
10.63
|
|
Celimpungan
|
116.50
|
3.53
|
5.50
|
13.23
|
3.85
|
76.05
|
1.70
|
9.38
|
|
Model
|
74.87
|
4.48
|
1.85
|
10.08
|
2.46
|
82.03
|
1.56
|
7.62
|
|
Tekwan
|
61.93
|
2.49
|
0.24
|
12.45
|
3.85
|
83.48
|
1.34
|
8.60
|
|
Lakso
|
118.03
|
1.96
|
4.17
|
18.16
|
2.51
|
74.86
|
0.85
|
15.65
|
|
Burgo
|
99.40
|
2.39
|
4.52
|
12.30
|
2.10
|
79.06
|
1.73
|
10.21
|
The results showed that of the 9 traditional food menus, the one with the largest carbohydrate content was pempek lenjer at 29.23 g and pempek pistel at 29.36 g, while Model is the one with the lowest carbohydrate content of 10.08 g. The highest protein content is held by Pempek adaan at 9.84 g and Pempek lenjer at 7.42 g, with the lowest protein content, was in lakso at 1.96 g. And lastly, the highest fat content is contained in laksan and celimpungan at 5.54 g and 5.50 g, respectively, while the lowest fat content was at 0.24 g in tekwan.
Discussion
There is no single type of food that contains all types of nutrients needed for the body to ensure growth and maintain health, except for Mother's Milk (ASI) for newborns up to 6 months of age. The way to realize a diverse pattern of staple food consumption is to consume more than one type of staple food in a day or at one meal. One way to preserve the local carbohydrate foods is to mix local carbohydrate foods with other ingredients, thus developing various culinary products, like for example, bread or noodles mixed with cassava flour and wheat flour, making banana rolls, fried cassava cheese, and others [16]. The nutritional content per serving of rice weighing 100 grams, equivalent to a cup, is 175 calories, 4 grams of protein, and 40 grams of carbohydrates. Referring to this, traditional Palembang food can be used as a carbohydrates food source and in turn will diversify the food sources of carbohydrates due to the composition of substances that contains a variety of nutrients.
The diversity of food consumption patterns in Indonesia needs to be increased, both for staple foods and other types of food. In addition, food diversification is also one of the main pillars to achieve food security [17]. The solution to the problem of food security is to divert rice consumption from local food. One of the most appropriate policies for implementing food security is to utilize local food as much as possible. This is because local food is available in sufficient quantities throughout the region and is easy to develop because it is of the local agro-climate. The definition of food is often limited to the staple food of carbohydrates and is known as rice, even though there are still many traditional staple foods, a source of carbohydrates can be found in rice as an energy source [9]. To meet the nutritional needs, each meal has a percentage of total calories for a day. Namely, breakfast should meet about 20% of the total calories per day, 30% for lunch, and 20% for dinner, while for snacks, the percentage is 10% each. The results showed that several types of traditional Palembang food can be consumed as staple foods because the method of manufacture is quite easy and food ingredients are easy to find so that they can meet the nutritional needs of the community.