REORIENTASI NASI BARINJI SEBAGAI KULINER KHAS TERNATE BERCITA RASA REMPAH

  • Rima Melati Program Studi Agroteknologi Fakultas Pertanian Universitas Khairun
  • Abdul Rahmat Mandea Program Studi Agroteknologi Fakultas Pertanian Universitas Khairun
  • Suratman Sudjud Program Studi Agroteknologi Fakultas Pertanian Universitas Khairun
  • Suryati Tjokrodiningrat Program Studi Agroteknologi Fakultas Pertanian Universitas Khairun
  • Kuad Suwarno Program Studi Agroteknologi Fakultas Pertanian Universitas Khairun
  • Zauzah Abdullatif Program Studi Agroteknologi Fakultas Pertanian Universitas Khairun
  • Ajrin Kailul Program Studi Agroteknologi Fakultas Pertanian Universitas Khairun

Keywords

Barinji Rice, Spice Culinary, Ternate

Abstract

The Barinji Rice is a traditional culinary heritage of Ternate, rich in the flavor of spices and cultural significance. Its use remains limited to ritual offerings, placing local knowledge at risk of extinction. This community engagement initiative aims to reorient Barinji Rice as a signature culinary product that supports the branding of “Ternate, the City of Spices.” Through exploratory and experimental approaches, media outreach, exhibitions, and organoleptic testing, the activity revealed that Barinji Rice is now recognized and favored by 92% of respondents. This indicates its strong potential as a culinary business product, as well as a symbol of local cultural and economic identity.

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2026-06-27