Development and Quality of Rica-Rica as Indonesian Traditional Food: A Narrative Review
DOI:
https://doi.org/10.70609/g-tech.v10i1.8705Keywords:
Development, Rica-rica, Traditional FoodAbstract
This narrative review explores rica-rica, a traditional North Sulawesi spicy dish, examining its historical roots, production process, and contemporary adaptations. Literature searches were conducted from January to August 2025 across major databases (PubMed/MEDLINE, Scopus, Web of Science, Google Scholar) and Indonesian repositories (Garuda Portal, Indonesian Publication Index), yielding 48 relevant sources. Rica-rica, characterized by intense chili heat, holds philosophical significance for Minahasan people who liken spiciness to life's inevitable challenges. The preparation involves grinding and sautéing spices, then cooking with various meats including poultry, mammals, seafood, and game animals. Meat selection significantly affects nutritional content, with protein ranging from 12.1% (broiler chicken) to 82.96% (dried snails). Game meat consumption, culturally valued by Minahasans, poses health risks from potential microbial contamination, viruses, and zoonotic diseases. Modern innovations such as instant seasonings, frozen products, and canned rica-rica, address contemporary demands while preserving culinary heritage. Although rica-rica offers culinary, cultural, and nutritional value, hygienic processing and safe ingredient selection are crucial to minimize consumer health risks. Future research should focus on empirical nutritional analysis, microbiological risk assessment along supply chains, and consumer acceptance studies of sustainable meat alternatives.
References
Amponsah, A. S., Ankar-Brewoo, G. M., Lutterodt, H. E., & Ofosu, I. W. (2024). Assessing the microbial diversity and proximate composition of smoked-fermented bushmeat from four different bushmeat samples. Biotechnologia, 105(1), 5–17. https://doi.org/10.5114/bta.2024.135637
Andhikawati, A., & Pratiwi, D. Y. (2021). A Review: Methods of Smoking for the Quality of Smoked Fish. Asian Journal of Fisheries and Aquatic Research, 13(4), 37–43. https://doi.org/10.9734/ajfar/2021/v13i430273
Arida, E. A., Boscha, E., Fauzi, M. A., Ardiantoro, A., & Maireda, N. L. (2021). Beliefs in the Dietary Benefits of Water Monitor, Varanus salvator Meat in Western Java, Indonesia. Journal of Tropical Ethnobiology, 4(1), 21–32. https://doi.org/10.46359/jte.v4i1.53
Aung, S. H., Abeyrathne, E. D. N. S., Hossain, M. A., Jung, D. Y., Kim, H. C., Jo, C., & Nam, K. C. (2023). Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat. Food Science of Animal Resources, 43(4), 639–658. https://doi.org/10.5851/kosfa.2023.e25
Ayres, A. A. C., Damasceno, D. Z., Moro, E. B., Maccari, G. M. R., Nervis, J. A. L., & Bittencourt, F. (2015). Carcass yield and proximate composition of bullfrog (Lithobates catesbeianus). Acta Scientiarum - Animal Sciences, 37(4), 329–333. https://doi.org/10.4025/actascianimsci.v37i4.28196
Choi, D. M., Kim, H. Y., & Lee, S. H. (2024). Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. Food Science of Animal Resources, 44(3), 635–650. https://doi.org/10.5851/kosfa.2024.e8
Crosmary, W., Yenamau, A., Dux, A., Schlotterbeck, J., & Lumbu, C.-P. (2024). Zoonosis risks along bushmeat supply chains in Central Africa. The case of the Salonga Landscape as source, Kinshasa and other major urban centres as destination, Democratic Republic of Congo Key findings and recommendations-July 2024.
da Silva Costa, J., dos Santos, W. M., Lemos, I. M. T., dos Santos Braga, B. S., dos Santos, M. A. S., & de Araújo Guimarães, e. D. A. (2023). Nutritional aspects and commercial challenges of Muscovy duck meat (Cairina moschata). In World’s Poultry Science Journal (Vol. 79, Issue 3, pp. 513–533). Taylor and Francis Ltd. https://doi.org/10.1080/00439339.2023.2234347
de Oliveira, L. P. L., de Seixas Filho, J. T., Pereira, M. M., & Mello, S. C. R. P. (2017). Frog meat in special diets: Potential for use as a functional food. Boletim Do Instituto de Pesca, 44(1), 99–106. https://doi.org/10.20950/1678-2305.2017.99.106
Djekic, I., Stajic, S., Udovicki, B., Siladji, C., Djordjevic, V., Terjung, N., Heinz, V., & Tomasevic, I. (2023). Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. Foods, 12(10). https://doi.org/10.3390/foods12102070
Ekawati, Y., Paramudhita, P. S., Utami, F. A., & Yusida, A. (2014). Formulasi Dan Fortifikasi Ikan Cakalang (Katsuwonus Sp.) Pada Bubur Instan Sebagai Pangan Fungsional Tinggi Protein Dan Karbohidrat Dalam Penanggulangan Kasus Gizi Buruk Di Indonesia [Laporan Akhir PKM-P]. Institut Pertanian Bogor.
Engmann, F. N. (2013). Proximate and Mineral Composition of Snail (Achatina achatina) Meat; Any Nutritional Justification for Acclaimed Health Benefits? www.textroad.com
Fiedler, L. A. (1990). Rodents As A Food Source. 14th Vertebr. Pesr Conf, 149–155.
Firdaus, Z. A. (2019). Jual Beli Olahan Masakan Daging Biawak Menurut Pandangan Tokoh Agama (Studi di Desa Beji, Kecamatan Beji, Kabupaten Pasuruan) [Universitas Islam Negeri Maulana Malik Ibrahim]. http://etheses.uin-malang.ac.id/15958/1/15220028.pdf
Gawat, M., Boland, M., Singh, J., & Kaur, L. (2023). Goat Meat: Production and Quality Attributes. Foods, 12(16), 1–15. https://doi.org/10.3390/foods12163130
Hafiludin. (2011). Karakteristik Proksimat Dan Kandungan Senyawa Kimia Daging Putih Dan Daging Merah Ikan Tongkol (Euthynnus affinis). Jurnal Kelautan, 4(1), 1–10.
Hafiludin. (2015). Analisis Kandungan Gizi Pada Ikan Bandeng Yang Berasal Dari Habitat Yang Berbeda. Jurnal Kelautan, 8(1), 37–43. http://journal.trunojoyo.ac.id/jurnalkelautan
Hasani, A., Kokthi, E., Zoto, O., Berisha, K., & Miftari, I. (2022). Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo. Foods, 11(9). https://doi.org/10.3390/foods11091247
Hazami, A. (2019, April 11). Pedas Menyengat Rica-Rica Entok Rahtawu di Lereng Bukit Muria. Food.Detik.Com. https://food.detik.com/info-kuliner/d-4505759/pedas-menyengat-rica-rica-entok-rahtawu-di-lereng-bukit-muria
Ivanović, S., Pavlović, M., Pavlović, I., Savić, B., Nešić, K., Mitrović, R., & Baltić, B. (2021). Meat quality parameters of wild boar and commercial pig breeds. Meat Technology, 62(1), 1–13. https://doi.org/10.18485/MEATTECH.2021.62.1.1
Jayaraman, K., Munira, H., Chowdhury, D., & Iranmanesh, M. (2013). The preference and consumption of chicken lovers with race as a moderator-An empirical study in Malaysia. In International Food Research Journal (Vol. 20, Issue 1).
Juwita, A., Sayekti, W. D., & Indriyani, Y. (2015). Sikap Dan Pola Pembelian Bumbu Instan Kemasan Oleh Konsumen Rumah Tangga Di Bandar Lampung. JIIA, 3(3), 2015.
Kandou, G. D. (2009a). Kebiasaan Makan Makanan Etnik Minahasa Di Provinsi Sulawesi Utara. Jurnal Kesehatan Masyarakat, 3(2), 53–57.
Kandou, G. D. (2009b). Makanan Etnik Minahasa dan Kejadian Penyakit Jantung Koroner. Jurnal Kesehatan Masyarakat Nasional, 4(1), 42–48. https://doi.org/10.21109/kesmas.v4i1.200
Kementerian Pertanian. (2017). Budi Daya Cabai di Lahan Pertanian & Perkotaan.
Kölle, P., Böswald, L. F., Brenner, A., & Kienzle, E. (2022). Chemical composition of snakes. PLOS ONE, 17(6 June), 1–11. https://doi.org/10.1371/journal.pone.0266850
Kurniawan Ritonga, D., Nuriah Ginoga, L., & Hikmat, A. (2022). Food Preference of Long-tailed Macaques (Macaca fascicularis Raffles 1821) in IPB Dramaga Campus. Indonesian Journal Od Primatology, 1, 15–24. https://doi.org/10.29244/primatology.1.01
Kurniawan, R., & Junianto. (2021). Review Article : Canning on Fish. Global Scientific Journals, 9(1), 582–587. www.globalscientificjournal.com
Laatung, S., Fuah, A. M., Masy’Ud, B., Sumantri, C., & Dohong, S. (2019). The Hunting of White-Tailed rat by Minahasa Tribe, North Sulawesi, Indonesia. IOP Conference Series: Earth and Environmental Science, 399(1). https://doi.org/10.1088/1755-1315/399/1/012032
Latinne, A., Saputro, S., Kalengkongan, J., Kowel, C. L., Gaghiwu, L., Ransaleleh, T. A., Nangoy, M. J., Wahyuni, I., Kusumaningrum, T., Safari, D., Feferholtz, Y., Li, H., Hagan, E., Miller, M., Francisco, L., Daszak, P., Olival, K. J., & Pamungkas, J. (2020). Characterizing and quantifying the wildlife trade network in Sulawesi, Indonesia. Global Ecology and Conservation, 21, 1–18. https://doi.org/10.1016/j.gecco.2019.e00887
Leu, P., Naharia, O., Moko, E. M., Yalindua, A., & Ngangi, J. (2021). Karakter Morfologi dan Identifikasi Hama pada Tanaman Dalugha (Cyrtosperma merkusii (Hassk.) Schott) di Kabupaten Kepulauan Talaud Propinsi Sulawesi Utara. Jurnal Ilmiah Sains, 21(1), 96. https://doi.org/10.35799/jis.21.1.2021.32737
Lima e Silva, T. D. O. de, Matias, A. C. N., Jacob de Menezes Neto, E., Valsecchi do Amaral, J., da Silva, L. I. P., Medeiros Jacob, M. C., da Silva-Maia, J. K., & Tregidgo, D. (2025). Proximate composition of wild meats present in traditional food systems of the Brazilian Amazon. PLOS ONE, 20(7 July), 1–17. https://doi.org/10.1371/journal.pone.0327783
Liu, Z., Liu, Q., Zhang, D., Wei, S., Sun, Q., Xia, Q., Shi, W., Ji, H., & Liu, S. (2021). Comparison of the proximate composition and nutritional profile of byproducts and edible parts of five species of shrimp. Foods, 10(11). https://doi.org/10.3390/foods10112603
Maiyena, S., & Mawarnis, E. R. (2022). Kajian Analisis Konsumsi Daging Sapi danDaging Babi Ditinjau dari Kesehatan. Jurnal Pendidikan Tambusai, 6(1), 3131–3136.
Makhziah, Mujoko, T., & Sukartiningrum. (2021). Chili Plants: Nutrition Content and Local Varieties as a Genetic Resources. 5th International Seminar of Research Month 2020, 5–9. https://doi.org/10.11594/nstp.2021.0902
Manus, L. Th., Sigarlaki, A., Tandi, R., Marundu, S. U., Suryomihardjo, A., Lapian, A. B., Sumadio, B., Kutoyo, S., & Kartadarmadja, M. S. (1982). Sejarah Pendidikan Daerah Sulawesi Utara (1st ed., Vol. 1). Departemen Pendidikan dan Kebudayaan. https://repositori.kemendikdasmen.go.id/27638/2/Sejarah%20Pendidikan%20Daerah%20Sulawesi%20Utara.pdf
Mappa, N., Halil, A., & Sahlan. (2022). Agribisnis Peternakan (Vol. 1). CV. AZKA PUSTAKA. https://books.google.co.id/books?id=vL_MEAAAQBAJ
Masala, J., Wahyuni, I., Rimbing, S. C., & Lapian, D. H. F. N. (2020). Karakteristik Morfologi Tikus Hutan Ekor Putih (Maxomys hellwandii) Di Tangkoko Batuangus Bitung. Zootech, 40(1), 207–213.
Maulany, R. I. (2006). Challenges For Conservation Of Sulawesi Crested Black Macaque (Macaca nigra). Jurnal Perennial, 2(2), 26–36. https://doi.org/https://doi.org/10.24259/perennial.v2i2.158
Maya, H. (2020). Peran dan Fungsi Dog Meat Free Indonesia (DMFI) dalam Menangani Kasus Perdagangan Daging Anjing di Indonesia. In Journal of International Relations (Vol. 6). http://ejournal-s1.undip.ac.id/index.php/jihihttp://www.fisip.undip.ac.id
Medyawati, Y. W., Ismelina, M., & Rahayu, F. (2022). Analysis of Legal Protection Against Harmful Animals Traded (Case Study: Cat and Dog Meat Trade in Tomohon Market, North Sulawesi). 3rd Tarumanagara International Conference on the Applications of Social Sciences and Humanities, 198–203.
Meijaard, E., Abrams, J. F., Slavin, J. L., & Sheil, D. (2022). Dietary Fats, Human Nutrition and the Environment: Balance and Sustainability. In Frontiers in Nutrition (Vol. 9). Frontiers Media S.A. https://doi.org/10.3389/fnut.2022.878644
Mesra, R., Fajar Hidayat, M., Korlefura, C., & Tanaya, A. M. (2022). Persepsi Masyarakat Minahasa Tentang Pasar “Extreme” Tomohon. Jurnal Ilmu Sosial dan Pendidikan (JISIP), 6(4), 2323–2331. https://doi.org/10.36312/jisip.v6i4.3676/
Miller, R. (2020). Drivers of consumer liking for beef, pork, and lamb: A review. In Foods (Vol. 9, Issue 4). MDPI Multidisciplinary Digital Publishing Institute. https://doi.org/10.3390/foods9040428
Murathathunyaluk, S., & Jindawanich, P. (2019). Shelf Life Evaluation of Instant Pasta in Two Different Packaging. IOP Conference Series: Materials Science and Engineering, 639(1). https://doi.org/10.1088/1757-899X/639/1/012051
Musigapan, R., Promya, J., Tongsiri, S., Thiammueang, D., & Chitmanat, C. (2022). Consumer acceptance and new business development of processed frog products in Chiang Mai province. Food Research, 6(5), 250–255. https://doi.org/10.26656/fr.2017.6(5).876
Nisa, C., Winarto, A., Studi Anatomi dan Perkembangan Hewan, P., Pascasarjana Institut Pertanian Bogor, S., Anatomi Fisiologi dan Farmakologi, D., & Kedokteran Hewan, F. (2014). Anatomi Organ Reproduksi Jantan Biawak Air Asia, Varanus salvator (Reptil: Varanidae) (Anatomy of The Male Reproductive Organ of Water Monitor, Varanus salvator (Reptil: Varanidae)). 3(1), 1–7. http://www.journal.ipb.ac.id/indeks.php/actavetindones
Oyeyinka, S. A., Alabi-Ogundepo, T., Babayeju, A. A., & Joseph, J. K. (2019). Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat. Journal of the Saudi Society of Agricultural Sciences, 18(4), 385–388. https://doi.org/10.1016/j.jssas.2017.12.006
Patgiri, R. (2020). Bat Meat and Chinese Identity. Contexts, 19(4), 65–67. https://doi.org/10.1177/1536504220977939
Pratama, R. I., Rohmah, T., Liviawaty, E., Rochima, E., & Rostini, I. (2022). Identifikasi Komponen Flavor Volatil Ikan Kembung Segar (Rastrelliger sp.). Jurnal Ilmu Perikanan Dan Kelautan, 4(3), 205–214.
Ramadhan, H. R. (2018, February 17). Tikus Bumbu Rica-Rica » Budaya Indonesia. budaya-indonesia.org. https://budaya-indonesia.org/Tikus-Bumbu-Rica-rica
Ransaleleh, T. A. (2016). KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN. Zootek" Journal ), 36(2), 447–465.
Rantung, M., Tasirin, J. S., Kainde, R. P., Pangemanan, L., Studi, P., Kehutanan, I., Pertanian, J. B., Pertanian, F., Sam, U., & Manado, R. (2015). Persepsi dan Interaksi Masyarakat Desa Wawona terhadap Monyet Hitam Sulawesi. Cocos, 6(14), 1–6.
Rather, S. A., Masoodi, F., Wani, S., & Gani, A. (2017). Effect of Canning/Thermal Processing on Quality Characteristics of Yakhni. Journal of Dairy & Veterinary Sciences, 1(4), 1–4. https://doi.org/10.19080/jdvs.2017.01.555569
Reski Ray Ayu, A., & Afrianty Gobel, F. (2022). Proximate Levels of Dog Meat (Canis Lupus Familiaris) in Rantepao, North Toraja Regency, South Sulawesi, Indonesia. Journal of Aafiyah Health Research (JAHR) 2022, 3(2), 25–30. https://doi.org/10.52103/jahr.v3i2.1223
Rubama, F., Maryati, S., & Lahay, R. J. (2022). Aspek Geografis Kondisi Sosial Ekonomi Dan Budaya. Geosfera: Jurnal Penelitian Geografi, 2(2), 48–55.
Sabrina, N. (2023). Circulation of Dog Meat for Consumption Purposes in Indonesian Laws and Regulations. Journal of Asian Multicultural Research for Social Sciences Study, 4(2), 34–40. https://doi.org/10.47616/jamrsss.v4i2.398
Santoso, U., & Harmayani, E. (2024). Ragam Lauk-Pauk Kalimantan dan Sulawesi (1st ed., Vol. 1). Penerbit Andi. https://books.google.co.id/books?id=0JYREQAAQBAJ
Schlossareck, C., & Ross, C. F. (2020). Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. International Journal of Food Science and Technology, 55(7), 2710–2718. https://doi.org/10.1111/ijfs.14524
Sheherazade, & Tsang, S. M. (2015). Quantifying the bat bushmeat trade in North Sulawesi, Indonesia, with suggestions for conservation action. Global Ecology and Conservation, 3(1), 324–330. https://doi.org/10.1016/j.gecco.2015.01.003
Soriano-Santos, J. (2010). Chemical Composition and Nutritional Content of Raw Poultry Meat. In Handbook of Poultry Science and Technology (Vol. 1, pp. 467–489). John Wiley and Sons. https://doi.org/10.1002/9780470504451.ch25
Subekti, H. D., & Yuwanto, L. (2023). “Mari kitorang bapesta”: The Feasting Culture In Minahasa Through The Lense of Maslow’s Hierarchy of Needs and Collective Self-Esteem Theory. Pendidikan Dan Humaniora, 8(1), 233–237. https://doi.org/10.36526/js.v3i2.3357
Surya, R., & Tedjakusuma, F. (2022). Diversity of sambals, traditional Indonesian chili pastes. In Journal of Ethnic Foods (Vol. 9, Issue 1). BioMed Central Ltd. https://doi.org/10.1186/s42779-022-00142-7
Swara, P., & Kusuma, A. C. (2014). Kalender Resep: Paket Menu Komplet 30 Hari (1st ed.). Kata Media, Group Puspa Swara. https://books.google.co.id/books?id=ysYMCgAAQBAJ
Syarif, R. Hi., Tangke, U., Daeng, R. A., & Usman, H. (2023). Penentuan Umur Simpan Ikan Cakalang (Katsuwonus pelamis) Rica-Rica Dalam Kemasan Kaleng. Jurnal Sains, Sosial, dan Humaniora (JSSH), 3(1), 33–44. https://doi.org/10.52046/jssh.v3i1.33-44
Tackett, E. S., Kingston, T., Sadeghmoghaddam, N., & Rutrough, A. L. (2022). Global Medicinal Use of Bats: A Systematic Literature and Social Media Review. Diversity, 14(3), 1–13. https://doi.org/10.3390/d14030179
Talukdar, S., Sengupta, S., Konyak, M., & Rizwan, M. (2020). Cooking methods and medicinal uses of frog species among the Naga tribes in Dimapur. World News of Natural Sciences: An International Scientific Journal, 30(2), 143–149. www.worldnewsnaturalsciences.com
Tangke, U., Bafagih, A., & Daeng, R. A. (2018). Teknik Pengolahan dan Pengalengan Ikan Rica-Rica Pada Program PPUPIK Rumah Ikan Program Studi Teknologi Hasil Perikanan Fakultas Pertanian UMMU Ternate. Jurnal Pengabdian Kepada Masyarakat, 1(1), 32–38.
Taran, D. M. K., Sirami, E., Arobaya, A., Sinery, A., & Sawaki, S. M. R. (2024). Snake As Functional Food By Arfak Tribe Community In Manokwari Regency Papua Barat. Makila, 18(2), 338–354. https://doi.org/10.30598/makila.v18i2.15519
U.S Environmental Protection Agency. (1995). Emission Factor Documentation for AP-42 Section 9.8.1 Canned Fruits and Vegetables Final Report.
Wang, S., Chen, H., Sun, J., Zhang, N., Wang, S., & Sun, B. (2023). Effects of cooking methods on aroma formation in pork: A comprehensive review. Food Chemistry: X, 20, 100884. https://doi.org/10.1016/J.FOCHX.2023.100884
Weichart, G. (2004). Identitas Minahasa: Sebuah Praktik Kuliner. Antropologi Indonesia, 0(74), 59–80. https://doi.org/10.7454/ai.v0i74.3510
Wenas, J. (2007). Sejarah& Kebudayaan Minahasa (1st ed., Vol. 1). Institut Seni Budaya Sulawesi Utara.
Wijayanto, D., Bambang, A. N., Wibowo, B. A., & Mudzakir, A. K. (2021). The characteristics of demand for fresh shrimp in Semarang City, Indonesia. AACL Bioflux, 14(3), 1561–1569. http://www.bioflux.com.ro/aacl
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Nur Agustin Mardiana, Nur Aini Mahmudah, David Kurniawan, Anang Widigdyo, Aditya Wirawantoro Putra, Panji Purnomo
This work is licensed under a Creative Commons Attribution 4.0 International License.
