Proceeding Health Polytechnic 1st International Conference. ISSN : 2599-2031

TINUTUAN IN THE EATING PATTERN OF THE STUDENTS OF THE STATE SENIOR HIGH SCHOOL 9 MANADO, NORTH SULAWESI

Rudolf B. Purba1, Grace K.L. Langi2 1,2Nutrition Department, Health Polytechnics of Ministry of HealthManado Email. [email protected]

Abstract

Adolescence is easily influenced by flow of globalization, including the selection of food. Fast food choices have caused some traditional foods been marginalized, such as and sinduka as the staple food of the local communities in North Sulawesi Province. In addition, there is also tinutuan, which is the traditional food that is the specialty of Manado City. This research aims to examine the existence of tinutuan menu in the pattern of eating habits of the students of state Senior High School 9 Manado. Data was obtained through observation, interview and literature review using qualitative approach. Informants were determined by purposive sampling with the principle of snowball sampling. Problem analysis uses relevant theory. The results show that the preparation, processing and presentation of culinary tinutuan of state Senior High School 9 Manado are a series of culinary tinutuan that are influenced by the internal and external elements of the students. In conclusion, culinary tinutuan is a traditional food needs to be maintained for it contains vital nutrients for the body used to distinguish a culture from national culture () and global culture. The struggle between local cultural values is higher in intensity resulting in cultural transition or change due to the influence of global cultural values.

Keywords : Eating Pattern, Tinutuan.

INTRODUCTION humans into groups of rich and poor, as well One of the things that human beings as variations in food types, making humans must have to survive is food and drink. Food a group of modern and traditional humans. in general sense is any material available or Food is a cultural product that can be can be provided for the fulfillment of human distributed to various societies. By groups needs in the sense of nutritional and cultural within society, the food resulting from acknowledgement and justified in isolation cultural diffusion can be modified in by members of every society (Kalangi, accordance with the cultural and 1984:5). As a result of hunger or body environmental systems of the receiving feeling lack of certain food substances, it groups. However, not all societies consider will motivate humans to behave in order to and define various sources that nutritionist meet the needs of eating. This means that anthropologists study the problem of food as the perception of the people from different a complex of knowledge that determines culture will produce different view or may and should not be (necessity and perception of a common and unequal sense taboo). wisdom, production, preparation, in the context of food, whereas the function consumption, and nutritional consequences of food is a selector tool for human survival (Kalangi 1985:45). because food or diet is a natural selection for Nutritional problems are less often got humans and human grouping. Differences in the attention and are often not quickly resource ownership and foodstuffs divide addressed, whereas it can lead to big

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Proceeding Manado Health Polytechnic 1st International Conference. ISSN : 2599-2031

problems. The development of a nation aims of fiber that only reaches an average of 10 g to improve the welfare of every citizen. / day, much lower than the adequacy of 30 Improving the progress and prosperity of the gr / day (Wiboworini, 2007: 30-31)). nation depends on the ability and quality of In terms of physiology, to live its human resources. The measure of the active, healthy and productive human quality of human resources can be seen in requires more than 40 types of nutrients the Human Development Index (HDI), contained in various types of food. The while the indicator of the people's welfare diversity of Indonesian people's food can be seen, among others, at the level of consumption with indicator score of Food poverty and nutritional status of the Pattern Expectations (FPE), shows that the community. HDI is an aggregate measure score of food consumption quality of that is influenced by economic, educational Indonesia's population within the period of and health levels. 2006-2010 had been fluctuated. This The following data describes the indicated a decrease in FPE score from 81.9 association of problems caused by erroneous in 2008 to 78.8 in 2009. In 2010, the FPE eating habits, namely the 2001 national score increased again at 80.6 but still survey showed the prevalence of anemia in dominated by grain energy consumption married WUS, unmarried WUS, and from the proportion of 50 percent, this pregnant women by 26.9 percent, 24.5 occurs due to lack of awareness concerning percent and 40 percent respectively. Among food diversification, nutrition, balance, and the population aged 25 years and above as safe, and followed by the increasing many as 27 percent of men and 29 percent consumption of wheat which is imported of women suffering from hypertension, 0.3 food. Meanwhile, other food consumption percent has ischemic heart disease, stroke still has not fulfilled the recommended ideal 1.2 percent and diabetes 1.3 percent. composition, such as tuber groups, animal Increasing the prevalence of non- foods, and fruits. communicable diseases such as Consumption of fruits and vegetables cardiovascular, hypertension, cancer and in Indonesia is low. On the other hand, others suggests a change in lifestyle, many Indonesians like high salt foods. especially poor eating habits and reduced Moreover, the consumption rate of physical activity. Scientific evidence Indonesian fruits and vegetables is about 30 suggests that healthy eating habits and kilograms per year or less than 50 grams per physical activity may reduce the risk of day. The amount is roughly equivalent to developing diabetes by 58 percent, 66 half a medium size apple. Meanwhile, the percent hypertension, as well as heart consumption of salt by Indonesian people is attacks and strokes 40-60 percent. In more than recommended, which is 5 grams addition, one third of cancers can be avoided per day. by applying a healthy lifestyle, increasing Tinutuan is a local food in the city of physical activity and decreasing the amount Manado which consists mostly of of saturated fat intake. and has become an icon of this city has also Eating habits associated with obesity been the slogan "city of Manado, Tinutuan and obesity including eating snacks and city". Eating tinutuan is derived from the eating in restaurants. In 1999, vegetable and root of Minahasa culture which is fruit consumption of 309 grams per capita hereditaryly implemented and is a cultural per day; this figure fell in 2004 to 221 grams ritual of eating together that is held within per capita per day (Susenas 1999 and 2004). the immediate family, in this case the This low consumption of fruits and existence of blood ties. However, it is vegetables contributes to low consumption uncommon in a wider scope, such as the

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Proceeding Manado Health Polytechnic 1st International Conference. ISSN : 2599-2031

brotherhood of a tribe, although there is no various ethnic school students across North blood relation. Kinship and mutual Sulawesi Province and even ethnic from cooperation is already felt in the first stage outside North Sulawesi Province, so there in the process of preparing food, because are different patterns of eating tinutuan or cooking is done together. even have never consume them. Tinutuan is an inseparable social and The type of data in this study is the cultural reality with the socio-cultural type of qualitative data and supported by structure of the Manado City community quantitative data. The type of qualitative derived from Minahasan ethnic food culture, data in the form of description, and the items and contains health value. The practice of relating to the existence of tinutuan, were culinary tinutuan culture imparts local obtained during the interview with wisdom, symbols, meanings and impacts to informants especially among the students of the life of its supporting community. So, the state Senior High School 9 Manado. The study of tinutuan in Manado City is very data source consists of primary data and important and interesting research on the secondary data. Secondary data sources in existence of tinutuan among high school this research are documents related to students in Manado City associated with the existence of tinutuan in Manado city. In this practice of daily life with the changes in research, to get information both in the form eating patterns that is caused by fast food of secondary data and primary data used consumption. Changes from traditional diet some technique that is interview, tinutuan to the western diet such as fast food observation, and document. This is done that contains many calories, fat and because qualitative research is not intended cholesterol (Yuliarti, 2007: 193), causing to obtain generalization of findings, but health problems such as data on the findings rather to clarify the phenomenon under in of disease rates above. depth and meaningful investigation. After all, the data were collected in Research purposes this study was analyzed by qualitative data This research generally aims to analysis. Analysis of qualitative data examine the existence of tinutuan in the according to Bogdan and Biklen (1982) in pattern of eating habits among school (Moleong, 2005: 248) is an effort done by students of state Senior High School 9 working with data, organizing data, sorting Manado. it into manageable units, synthesizing it, finding and finding patterns, finding what is Research Method important learned, and decided what can be The purpose of this research is to express, told to others. The results of data analysis understand, and know about the existence of are presented formally and informally. tinutuan among school students of state Formally, the results of data analysis are Senior High School 9 Manado using presented in the form of photos, tables, qualitative method, interpretive and drawings, and relationships between naturalistic approach (Denzin and Lincoln: categories. Informal data presentation can be 2009) to the subject of study. The design of presented in the form of narrative with this research is fluid may change directly written words in the variety of scientific related to the context and time. Thus, the language. The presentation of data analysis emphasis is not on measurement, but rather results are done systematically and simply on a holistic explanation. The so it is easy to be understood by the reader. implementation of the research focused on The entire study will be prepared in the form state Senior High School 9 Manado on the of a major report relating to this research consideration that this region represents problem.

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Proceeding Manado Health Polytechnic 1st International Conference. ISSN : 2599-2031

of traders and industries in handling Result And Discussion different foodstuffs. Tinutuan preparation activities at the Tinutuan making is done by using 9 cafeteria of state Senior High School 9 (nine) foodstuffs, consisting of kale, Manado was being facilitated, since cooking spinach, gedi, young corn, yellow pumpkin, and cutlery materials used in the cassava, red sweet potato, and . preparation, processing and presentation of Ignatia Pontoh, one of the informants said tinutuan are available. Materials used such that the first factor that attracted him to eat as baking pans for cooking food, cooking tinutuan is its beautiful appearance with pots, stirring spoons, and cutlery such as beautiful decoration which gives her plates, spoons, glasses, and soup bowls for appetite. In this series of presentations, the serving. In the context of preparation there use of cutlery at the time of presentation is a prayer raised before carrying out the such as spoons, forks, containers can also culinary making of tinutuan. According to attract consumer to taste and enjoy the mother of Joice Langi, a teacher of tinutuant. English subjects, because prayer is the In terms of presentation, eating breath of life of Christians, so as a Christian utensils can attract interest or taste to enjoy any activity that she does will always be tinutuan, but still pay attention to the started with prayer, not exception in cooking selection of a safe place for health. Things to this tinutuan. This was also done by the note are 1) the use of cheap melamine mother of Altje Kaawoan as a seller of plastic plates for allegedly using formalin tinutuan. (more commonly known as a preservative of Mrs. Altje Kaawoan describes her the corpse) as a preservative that has disappointment of food that has been carcinogenic risks and even death, 2) the use damaged by mistake in choosing food so of clean and appropriate wrapping, for that it affects the consumer. According to example, leaf, plastic, or paper; 3) the use of Suhardjo (1989), the level of knowledge of wrapping should not be too long because mothers is very influential on the type of plastics and paper are made of chemicals food ingredients consumed in every suspected to be harmful to health, and 4) the household. In fact, the educational level of use of stereoform (white foam) as a wrapper the mother of Altje Kaawoan who is an especially for hot foods because it is undergraduate and holds the teacher carcinogenic (cancer-causing). The profession, remains wrong in the selection informants were aware of the above, but of these foods. Whereas only food made there are some who do not know, even from good quality raw materials can result acting ignorant despite knowing the risks in good end product as well. The final caused by not paying attention to the health- product is not good because the raw material safe presentation. has decreased quality since harvested and The form of serving food that delivered to the hands of consumers, both prevailed in the general public is the usual end and intermediate consumers. The end type, soft, liquid, and strain. However, in the consumer is the consumer who directly presentation of tinutuan use only two handles the food for consumption. Then the classification of three forms of presentation, intermediate consumer is to handle namely the type of condensed and liquid. foodstuffs to be shipped to the end consumer The thick intention here, tinutuan is not (trader) or handled and processed first into a liquid, but thick and remain soft. While the food product (industry) for the final liquid is tinutuan not solid because a little consumer. Although both are consumers, the liquid. This form of food depends on the consumers between and the end, but the role demand / demand and processing /

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managing. Similarly there are some eating sanitation, process pegolahan the right, tinutuan in cold. heating canned food before consumption External elements that affect the and control at the canned food factory. existence of tinutuan among school students Arisman (2004) describes that food of state Senior High School 9 Manado is generally perishable, because the water associated with food security include content contained therein is the main factor security to maintain the nutrients in food, causing the food damage itself. The higher and against the danger of pathogens. the water content of a food, the greater the Microbial pathogens are groups of microbes likelihood of damage both as a result of that can cause disease. Foods that contain internal biological activity (metabolism) and pathogenic microbes tend to be harmful to the entry of destructive microbes. While humans who consume them. The types of most of the food has a relatively high water pathogenic microbes are Bacillus cereus, content so that it becomes a good medium Escherichia coli, Shigella sp., Streptococcus for the microbial decomposition to grow and pyogenes, Vibrio cholera, V. develop. Ideally, the food should be parahaemolyticus, Salmonella, Clostridium pollution-free at every stage of production botulinum, C. perfringens, Staphylococcus and handling of food, free of chemical and aureus, and Listeria monocytogenes. physical changes, free of microbes and The types of microbes mentioned parasites that can cause disease or decay by above, which can cause poisoning (toxic reducing the water content in the food to the effects) on food/foodstuffs. Types of food extent that the microbes can not grow and poisoning caused by microbes, there are 2 developing still developing (Andaarwulan, (two) types, namely: 1) Food intoxication 2011). caused by toxins released by microbes that Thus, tinutuan vegetables that have contaminate food, 2) Food infections, which been cooked reduced levels of food is a state of emergence due to the entry of substances, due to the influence of various microorganisms through food mediation. factors of treatment during cooking. The While the most common cause of food / treatments are: 1) if boiling water is not food poisoning is staphylococcus is a allowed to boil before the vegetables are put microorganism that causes food intoxication into it, 2) when boiling, the pan is left open, (75-85%). Symptoms that usually arise are 3) when a pot or other made of metal can nausea, vomiting, headache, cold sweat out. catalyze the oxidation process of the Staphylococcus poison comes out at the vitamin, for example tools made of iron, time of boiling and the bacteria die so as to copper and others. maintain better food conditions, preferably a Similarly, Moehji (2003) suggests that the food temperature of less than 4000F treatment most closely related to E. coli (Santoso, 2006). contamination is the type of treatment of Similarly, clostridium botulinum vegetables and the duration of cooking of ansogenic microorganisms and will produce grains / rice. According to him time cooking toxins at low temperatures (less than grain / rice protective against E. coli 3800F). This poisoning is caused by its contamination. Grain / rice cooking time in exotoxin. Symptoms caused by these germs less than 15 minutes, 0.1 times higher risk of are nervous disorders, liver, constipation and E. coli contamination. can occur respiratory failure, symptoms will According to a study conducted by a occur within 12 hours to 10 days after Secondary School in Nigeria (in Dewanti, contact. Some suggestions that can be used 2011) found poor hygiene in the to prevent the occurrence of poisoning due management of cooking utensils and eating to these microorganisms is to maintain food so that the food consumed was contaminated

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by the risky bacteria causing the illness for storage, processing, cooking, cooked food consumers. According to Minantyo (tt), storage or packing of cooked foods. bacteria at risk is E. coli bacteria from The chemical contamination can excreta. E. coli bacteria live and thrive in the come from environment contaminated digestive tract of warm-blooded and human industrial waste, radiation or substance animals. The risk of E. coli contamination abuse in food processing. In addition, it can from the excreta may be reduced by washing also come from toxic chemicals contained in the apparatus and foodstuffs before further the food itself. Examples of chemical processing. contaminants: a) the use of borax, Besides the reason for the source of formaldehyde, textile dyes; b) cassava and food for the safety of food consumed, so greenish potatoes are suspected to contain also the contamination needs to be cyanide; c) the buntal fish contains considered. Because after all contamination tetradoxin poison; d) buntal fish containing is not only happening during processing and tetradotoksin; e) heavy metals such as presentation, but it can occur even in mercury, arsenic, and lead from ink, foodstuffs purchased in both traditional and photocopy paper, newspaper and industrial modern markets such as supermarkets. waste; f) the misuse of textile dyes for food; Contamination is a serious threat to children g) pesticide residues on vegetables and under five who are still vulnerable to body fruits; h) transfer of plastic packaging resistance also to adults. material into food. This chemical Foodborne diseases or food contamination can come from foodstuff, poisoning caused by microbial food and equipment, environment, chemicals, beverage contamination in the preparation pesticides and packing materials. Like stage need to be given careful attention, as biological contaminants, chemical this case suffer from indigestion and contaminants can contaminate food during impaired expectation of nutrients, and even raw material selection, material storage, more concerning occasionally ends with preparation and cooking, packaging, storage death (Tambunan, 2010). Like aspergillus of food, distribution and consumption of bacteria, commonly occurring in food. contaminated chicken feeding sites, no Furthermore, physical contamination reports of aspergillus poisoning in humans can be from inside and outside, that is from are available. Prevention of this germ is to human being in the form of: hair coming hold a selection of good food ingredients from food processor that does not cover the and good moisture (Djaja, 2003). head while working, wood cut, insect body Further, Arisman (2012) mention parts, sand, stone, broken glass, staples and that biological contamination is generally plastic pieces. While physical contaminants caused by low hygiene and sanitation from outside may come from food, from conditions. Examples of common biological food handlers (clothing and jewelery), and contaminants for food contamination are: a) from facilities available during processing, salmonella in poultry: Salmonella bacteria such as equipment used (tools made of iron), can be transmitted from dirty eggshells, b) pests, and environments (can result from escherichia coli: E. coli bacteria can development around food processing). This contaminate vegetables, fruits, meat, c) physical contamination can contaminate clostridium perfringens: bacteria C this food in the stages: selection, storage, perfringens may contaminate the tubers, d) preparation, and cooking of food, lysteria monocytogenes: usually packaging, storage and distribution of contaminate frozen foods. This biological cooked foods and when food is consumed. pollution process can occur when raw food

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Similarly, radiation contamination Koroner. (disertasi). Jakarta: especially nuclear radiation is very Program Pasca Sarjana Universitas dangerous when directly establishes contact Indonesia. with human body. In areas exposed to direct Kusumohamidjojo, Budiono. 2009. Filsafat radiation, the effects will contribute to Kebudayaan; Proses Realisasi everything in the vicinity of radiation Manusia. Yogyakarta: Jalasutra. exposure such as agricultural crops, Mariyah, Emiliana. 2004. Wacana Bagus livestock, fisheries, water, or already in the dalam PIP Kebudayaan dan Kajian form of food products and even humans Budaya. Denpasar: Universitas themselves. In the process of food Udayana. processing, radiation is actually used also at Maksum, Ali. 2008. Pengantar Filsafat. the time of packaging. Activities by using Jakarta: Ar-Ruzz Media. radiation / irradiation techniques are actually Moleong, L.J. 2000. Metodologi Penelitian allowed if done with strict procedures so Kualitatif. Bandung: Remaja that the food products produced remain safe. Rosdakarya. External and inner elements (human) Mulyana, Slamet. 2005. Runtuhnya kerajaan associated with the existence of tinutuan Hindu dan Timbulnya Negara- was still safe if attention to the causes of negara Islam di Nusantara. contamination in culinary tinutuan. Yokyakarta: L Kis Pamantung, R.P. 2013. “Taksonomi Conclusion Nomina Aspek Makanan dan Based on the description and Minuman Khas Minahasa dalam discussion in the future, it can be concluded Bahasa Melayu Manado” (disertasi). the existence of culinary tinutuan in the Denpasar: Universitas Udayana. pattern of eating habits at state Senior High Rattu, Aurbey. 2002. Trimatra: Manusia, School 9 Manado is not only related to Kebuyaan dan Bahasa. Manado: tinutuan ready to be consumed, but also Universitas Negeri Manado. concerning the preparation, processing and Suhardjo.2001. Perencanaan Pangan dan serving method. The inner elements (as Gizi. Jakarta: Bumi Aksara dan consumers) and outside elements (as Institut Pertanian Bogor. culinary tinutuan processors, traders, Sutrisno, M. dan Hendar Putranto. 2005. material providers, school administrators) Teori-Teori Kebudayaan. have their respective roles in sustaining the Yogyakarta: Penerbit Kanisius. existence of tinutuan as a traditional food Weichart, Gabriele. 2004. Indentitas that needs to be conserved because healthy Minahasa: Sebuah Praktik Kuliner. foods contain the nutrients the body needs. http://journal.ui.ac.id/index.php/jai/a rticle/viewFile/3510/2786 Bibliography Wiboworini, Budiyanti. 2007. Gizi dan Kalangi, Nico S. 1984. “Makanan sebagai Kesehatan. Jakarta: Sunda Kelapa Suatu Sistem Budaya: Beberapa Pustaka. Pokok Perhatian Antropologi Gizi”. Yuliarti, Nurheti. 2007. Awas! Bahaya Kertas Kerja. Cisarua Bogor. diBalik Lezatnya Makanan. Yogyakarta: Kandou D Grace. Makanan Etnik Minahasa Penerbit Andi. dan Kejadian Penyakit Jantung

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