Traditional knowledge system in palung salt-making in Bali Island

Yety Rochwulaningsih, Singgih Tri Sulistiyono, Mahendra Pudji Utama, Noor Naelil Masruroh, Siti Rukayah, Makhfud Efendy, Misri Gozan

Research output: Contribution to journalArticlepeer-review

Abstract

This study presents the case of an original and traditional knowledge system of palung, which is used in salt-making 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.

Original languageEnglish
Article number10
JournalJournal of Ethnic Foods
Volume6
Issue number1
DOIs
Publication statusPublished - 1 Jan 2019

Keywords

  • Coastal community
  • Local technology
  • Palung
  • Preservation
  • Salt-making
  • Traditional knowledge

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