Lemang was one of Lahat traditional culinary. Lemang had a delicious taste like umami taste and sweet taste, and had unique performance like cooked and packed in bamboo. In fruit season arrived, lemang had various taste that be identifier of area, like lemang durian. The others variant of lemang in Lahat was mixed fish from Lematang river. Lemang not only culinary, but also contained history, culture, geography and cooking method. It were called gastronomy. Based on that, this paper would be explore about gastronomy of lemang in Lahat. Lemang had a variety of mentions include lomang, malomang, mangalomang, lamang, melemang, malemang and lemang. Each areas called lemang with different mentions. Lomang, malomang, mangalomang were mention for Batak, lamang was mention for Minangkabau, melemang was mention for Bengkulu and lemang was mention for Lahat. In Batak, lemang was so popular because based on history, for the first time lemang come from Batak. Lemang mostly produced by people who lived near the forest, like Tanjung sirih village in Lahat because a type of bamboo was used to produce lemang was special. Lemang was produced by combine gelatinous rice and coconut milk in bamboo, then grilled over the embers during 1 hour.

Lemang is one of malay culinary that was served at ceremonies, eid and etc. Lemang was made from glutinous rice and coconut milk. It was grilled on embers, but it was very easy deterioration. Antimicroba leaves and bamboo storage position was one of experiment to make lemang be survive, but antimicroba leaves had its own characteristics like color, taste, and texture. So, the object of this research was analyze effect antimicroba leaves addition (Pandanus amayllifolius Roxb, Syzygium samarangense and Mangifera indica) and storage modification (normal position and flipped position) to characteristic of lemang organoleptic characteristic. The characteristic of lemang organoleptic was tested by organoleptic test for 30 panelists. The panelists gave score 1 if they dislike, scored 2 if they feel usual, and scored 3 if they feel very like for 7 days. The scored was calculated by Analysis sidik ragam and Beda Nyata Terkecil. The result showed that all treatment gave real effect to aroma, texture and taste to lemang. The all of lemang in normal storage position treatment had dislike scores at the 3rd day. While lemang in flipped storage position treatment had dislike score at the 5th day. The best leaves that for addition lemang processing was Pandanus amayllifolius Roxb. It gave stable aroma, texture and dark color for lemang

The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1st treatment was silica concentrations (gram), it were 0, 1, 3 and 5. The 2nd treatment was time storage (days), it was 0, 3, 5 and 7. The data as a result were analyzed using ANOVA (analysis of variance) and SRD (the Smallest Real Difference) at a 95% confidence level. The application of silica gel on bamboo of Lemang gave a very significant effect to the Lemang water content, color and texture during 3 to 7 days storage. The best treatment from silica and time storage was 0 gram with 5 days storage. It had water content 55.67%, and the color was like by 3.8 points, the texture was little neutral by 2.16 points, the taste was little neutral by 2.30 points and the aroma was little dislike by 1.67 points.

Lemang Tanjung Sirih mudah mengalami kerusakan akibat mikroba sehingga hanya mampu bertahan selama satu hari pada suhu ruang. Penggunaan kemasan aktif adalah salah satu upaya untuk menambah waktu simpan Lemang. Tujuan penelitian ini adalah untuk mengetahui bagaimana pengaruh pemakaian kemasan aktif silika gel terhadap kadar air dan jumlah bakteri pada Lemang. Metode penelitian yang digunakan adalah dengan merekatkan silika gel pada ujung bambu lemang dengan berat 1 gram, 3 gram dan 5 gram, kemudian disimpan pada suhu ruang selama 3, 5 dan 7 hari. Lemang yang disimpan kemudian dihitung kadar air dan jumlah mikroba. Data kemudian dianalisis dengan RAFL ( Rancangan Acak Lengkap Faktorial ) dan dilakukan uji lanjut BNT (Beda Nyata Terkecil). Hasil penelitian menunjukkan penggunaan silika gel selama penyimpanan, berpengaruh sangat nyata terhadap kadar air dan jumlah bakteri. Kadar air perlakuan silika gel 0 gram mengalami peningkatan, sedangkan perlakuan silka gel 1,3 dan 5 gram mengalami penurunan. Jumlah bakteri yang melebihi batas maksimum adalah pada perlakuan silika gel 0 gram adalah pada hari ke-3, sedangkan perlakuan silika gel 1, 3 dan 5 gram pada hari ke-5 penyimpanan. Sehingga berdasarkan hasil tersebut dapat disimpulkan bahwa penggunaan silika gel dapat menurunkan kadar air dan memperpanjang waktu simpan Lemang.

Lubuk Linggau is one of the regency-level cities in South Sumatra which was chosen as a research locus because its tourism is being developed, especially the tourist spot of Temam Waterfall. This study aims to identify the number of business actors and the types of culinary offered in tourist destinations of Lubuk Linggau City; identify and analyze the problems of food preneur in developing the culinary business; and formulate a food preneur development strategy in the tourist destinations of Lubuk Linggau City. This research is a qualitative and quantitative research with a survey approach conducted through observation and interviews with semi-structured techniques. The research data was taken through snow ball sampling and processed using internal and external SWOT analysis (Strengthness, Weakness, Opportunities, Threatness). The results showed that the number of business actors around the tourist destination area of ​​Temam Waterfall was 16 stalls, but due to the pandemic, only 5 stalls were operating with food that was delivered in the form of instant food, not typical regional food. In addition, based on the results of the internal and external SWOT analysis, with a shortage of typical food traders, it can be said that there is a big opportunity for the development of food preneurs around these tourist destination areas. However, it requires synergy and cooperation between the government and tourism actors for the food preneur development process. The food preneur development strategy is based on the results of research using SWOT, so that the typical culinary food preneur around the destination area can develop to attract more visitors or tourists, especially in the post-pandemic period or in the new normal era