Page 243 - Proceeding The 2nd International Seminar of Science and Technology : Accelerating Sustainable Innovation Towards Society 5.0

nd
The 2 International Seminar of Science and Technology
“Accelerating Sustainable innovation towards Society 5.0”
ISST 2022 FST UT 2022
Universitas Terbuka
2 METHODOLOGY
Studies related to manuk labakh are published internationally in
journals that have never been reviewed before. Therefore, this
research focuses on reviewing past studies on the development and
quality of gudeg using articles obtained from different databases such
as Science Direct and Google Scholar, books, conference
proceedings, and other quality sources. These scientific and popular
references are combined due to the lack of several scientific articles
or journals on this concept. Moreover, the articles that specifically
focused on the history and cooking of the Manuk Labakh method were
selected over those that emphasized different recipe sizes because
their area of concentration was beyond the scope of this study. It is
hoped that this review will be used for research and development of
Manuk Labakh as a traditional food from Indonesia

3 RESULTS
3.1 A Brief History of Manuk Labakh
The manuk labakh comes from the Alas language. Where is manuk
which means chicken and labakh means steamed. And manuk labakh
means steamed chicken dishes. As the name implies, usually the Alas
tribe themselves make this manuk labakh dish from chicken or duck
meat which is then steamed or boiled. And new seasonings are added
after the meat has been steamed or boiled.
3.2 Manufacturing Method
The method for making Manuk Labakh usually uses free-range
chicken because free-range chicken has less fat content than regular
chicken and free-range chicken meat contains less water so the meat
is tougher and crunchier. The step making Manuk Labakh is, first, the
chicken is boiled and given a little salt. When the chicken is boiled, it
denatures, the protein content decreases by 1.65%, and the fat
content decreases by 6.22%. Second, After the chicken is boiled and
then drained; prepare 2 types of coconut, medium coconut and old
coconut. Third, half of the medium coconut is to take the coconut milk,
the water used for squeezing it is warm water and the other half is for

ISST 2022 – FST Universitas Terbuka, Indonesia 213
International Seminar of Science and Technology “Accelerating Sustainable
Towards Society 5.0