<![CDATA[Ketahanan pangan merupakan salah satu isu penting dalam pembangunan berkelanjutan yang memerlukan optimalisasi sumber daya hayati lokal melalui pelestarian keanekaragaman hayati dan pengetahuan tradisional masyarakat. Penelitian ini bertujuan untuk mendokumentasikan keanekaragaman tanaman pangan, menganalisis pengetahuan masyarakat mengenai pemanfaatan tanaman pangan, serta mengidentifikasi organ tumbuhan yang dimanfaatkan di Desa Tanjungsari, Kabupaten Sidoarjo. Penelitian menggunakan metode deskriptif eksploratif dengan pendekatan etnobotani. Pengumpulan data dilakukan melalui observasi lapangan, wawancara terstruktur dan semi-terstruktur terhadap 45 responden, serta dokumentasi. Data dianalisis secara deskriptif menggunakan persentase. Hasil penelitian menunjukkan bahwa masyarakat memanfaatkan 20 jenis tanaman pangan yang dikelompokkan menjadi 5 jenis bahan pangan utama, 10 jenis rempah-rempah, dan 5 jenis kacang-kacangan. Tanaman dengan tingkat pengetahuan tertinggi adalah padi (Oryza sativa L.) (100%), diikuti cabai (Capsicum annuum L.) (97,78%), jagung (Zea mays L.) (93,33%), dan singkong (Manihot esculenta Crantz.) (88,89%). Organ tumbuhan yang paling banyak dimanfaatkan adalah biji (40%), diikuti rimpang (25%), umbi (15%), buah (10%), serta daun dan batang masing-masing 5%. Hasil penelitian menunjukkan bahwa pengetahuan etnobotani masyarakat Desa Tanjungsari masih terpelihara dengan baik dan berpotensi mendukung diversifikasi pangan, konservasi tanaman pangan lokal, serta penguatan ketahanan pangan berbasis kearifan lokal. Abstract Food security is one of the major challenges in sustainable development, requiring the optimization of local biological resources through the conservation of biodiversity and traditional knowledge. This study aimed to document the diversity of food crops, analyze local community knowledge regarding their utilization, and identify the plant organs used by the community in Tanjungsari Village, Sidoarjo Regency, Indonesia. A descriptive-exploratory method with an ethnobotanical approach was employed. Data were collected through field observations, structured and semi-structured interviews with 45 respondents, and documentation. The data were analyzed descriptively using percentage analysis. The results identified 20 food crop species, categorized into five staple food crops, ten spice species, and five legume species. Rice (Oryza sativa L.) was the most widely recognized food crop (100%), followed by chili (Capsicum annuum L.) (97.78%), maize (Zea mays L.) (93.33%), and cassava (Manihot esculenta Crantz) (88.89%). The most frequently utilized plant organ was the seed (40%), followed by rhizomes (25%), tubers (15%), fruits (10%), and leaves and stems (5% each). The findings indicate that ethnobotanical knowledge related to food crops remains well preserved among the local community and has significant potential to support food diversification, the conservation of local food crop resources, and the strengthening of food security based on local wisdom.]]>
