Teknologi Garam Palung sebagai Warisan Sejarah Masyarakat Pesisir di Bali

Rochwulaningsih, M.Si. Yety; Utama, Mahendra Pudji; Sulistiyono, Singgih Tri

doi:10.14710/jscl.v4i1.22111

Cited by 3 publications

(3 citation statements)

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“…Pure palung salt has a savory or slightly sweet taste. Meanwhile, palung salts produced with a geosiolator has a bitter taste [18]. Kusamba palung salt only has an iodine content of 1.6 ppm.…”

Section: The Marginalization Of Traditional Salt Farmersmentioning

confidence: 99%

Coastal Environmental Change and the Salt Farmer Marginalization in Kusamba, Bali

et al. 2020

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The coastal environment in Klungkung Regency is undergoing rapid change as a result of the pace of development to serve the demands of the tourism industry, especially in the Nusa Penida islands, which has been designated as a Strategic Tourism Area. Changes in the coastal environment has led to the marginalization of some coastal residents, especially palung salt farmers on the Kusamba beach. This traditional salt production technology highly depends on the stability of the coastal environment, especially the availability of land on the coast. The development of community ports on the Kusamba coast and surrounding areas to support tourism development easily creates pressure for palung salt farmers. This is because the entire production process in the traditional salt is carried out on the coastline. By relying on literature studies and documents as well as experience doing fieldwork in the Kusamba pesisri, this article shows that the development of the people's port and the arrangement of the Kusamba coastal area has marginalized palung salt farmers. Marginalization that can be identified includes restrictions on access to land on the coast border, leading to increasingly limited production areas.

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Section: The Marginalization Of Traditional Salt Farmersmentioning

confidence: 99%

Coastal Environmental Change and the Salt Farmer Marginalization in Kusamba, Bali

et al. 2020

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“…The soil is then raised into a mound and placed in a tinjungan. The tanah sari is left for around 4 days and is watered twice a day [19].…”

Section: Traditional Knowledge Systems In the Salt-making Processmentioning

confidence: 99%

“…The areas in which salt is produced are becoming smaller on a daily basis, as they are being sold for tourism development. This land conversion has occurred in Tejakula (Buleleng), Kusamba (Klungkung), and Amed (Karangasem) [19]. This reflects the declining interest in producing palung salt.…”

Section: The Sustainability Of Palung Salt: Opportunities and Challengesmentioning

confidence: 99%

Traditional knowledge system in palung salt-making in Bali Island

et al. 2019

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This study presents the case of an original and traditional knowledge system of palung, which is used in saltmaking in the coastal communities of Bali. The study emphasizes the practicalities of the system and its epistemology using anthropological and sociological methods. It is known that the traditional knowledge system of palung salt production has been preserved through the generations as a form of local wisdom. This traditional knowledge system emphasizes the use of local natural resources in accordance with the coastal ecosystems of Bali, where the cultivation of extracted soil (tanah sari), sand, bamboo, and coconut trees is carried out manually. This study has evidenced that the palung process successfully produces salt of excellent taste and quality. Based on laboratory tests conducted on palung salt samples, the results show that it does not contain any heavy metals and that it has good nutritional content. Because of its use of available natural resources, this traditional knowledge system is sustainable and environmentally friendly.

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