The Ethnochemistry Dimensions of Lemeng in Malingping: Producer and Seller Narratives
Abstract
Lemeng is a traditional food from Malingping, Lebak Regency, Banten Province, Indonesia. It is prepared from glutinous rice cooked inside bamboo segments through direct-fire roasting. This study examined the ethnochemical concepts embedded in the production process of lemeng and compares the perspectives of producers and sellers using a qualitative ethnographic approach. Data were collected in May 2026 through in-depth interviews (lasting approximately 35 minutes each) and direct, non-participant observations (totaling 325 minutes) with six purposively selected respondents: three producers and three sellers from the Lebak region, aged 38 to 80 years, with over five years of experience. The findings indicate that the production process of lemeng involves several chemistry concepts inferred from traditional practices and supported by published literature—such as starch gelatinization, coconut milk emulsification, heat transfer (conduction and radiation), release of volatile compounds, and the Maillard reaction—rather than empirically established through chemical assays in this study. Patterned thematic differences in perspectives emerged from the informants' narratives: producers prioritized cultural preservation and the transmission of tradition, whereas sellers emphasized product consistency and market demand. These findings suggest that lemeng embodies both cultural and historical significance while incorporating scientific chemical principles, highlighting its potential as a contextual foundation for the future development of ethnochemistry-based chemistry education at secondary and tertiary levels.
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