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All Journal Biocaster : Jurnal Kajian Biologi
Maimunah H. Daud
Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Flores, Jalan Sam Ratulangi, Ende, Nusa Tenggara Timur 86318, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

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Eksplorasi Etnobotani Mesi Koro Gami sebagai Warisan Kuliner Lokal Suku Lio di Desa Wolotopo Kabupaten Ende Maimunah H. Daud; Estevania Inggrita Mina; Agnesia Aprilia Ego; Lusia Herlina Navi; Olivia Aprianti Mbere
Biocaster : Jurnal Kajian Biologi Vol. 5 No. 3 (2025): July
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian Kamandanu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/biocaster.v5i3.528

Abstract

Mesi Koro Gami is a traditional food of the Lio people in Flores, East Nusa Tenggara, made from grated coconut roasted until dry and brown. This study aims to explore the process of making Mesi Koro Gami and the cultural values inherent in this food in the lives of the Lio people. The method used was descriptive qualitative, with data collection through interviews and direct field observations. The results show that Mesi Koro Gami has a distinctive savory taste and fragrant aroma, and is often consumed as a snack or mixed with staple foods such as sweet potatoes and corn. Besides being a daily food, Mesi Koro Gami also reflects a strong cultural heritage, demonstrating the close relationship between culinary practices and local community identity.
Kajian Etnobotani dalam Makanan Tradisional Ra’a Rete Khas Bajawa Kecamatan Jerebu’u Kabupaten Ngada Maimunah H. Daud; Renata Lusitania Bebhe Jimin; Maria Fransiska Nake; Maria Tifana Dhone; Viktor Kristian Liko
Biocaster : Jurnal Kajian Biologi Vol. 5 No. 3 (2025): July
Publisher : Lembaga Pendidikan, Penelitian, dan Pengabdian Kamandanu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/biocaster.v5i3.532

Abstract

Ra'a Rete is a traditional food of the Bajawa people of Ngada Regency, which holds cultural value and potential for development within an ethnobotanical context. This study aims to identify the local plants used in making Ra'a Rete and analyze their role in the Bajawa culinary tradition. The study employed a descriptive qualitative approach, with data collection techniques including field observations and in-depth interviews with community leaders and local culinary practitioners. The results indicate that Ra'a Rete utilizes a variety of local ingredients, such as tubers and spices, which possess high biodiversity and significant nutritional value. Furthermore, this dish plays an important role in preserving the cultural identity of the Bajawa people and provides an opportunity to raise awareness of the sustainable use of local resources. This research is expected to encourage the development of ethnobotanical-based culinary products in Indonesia and preserve traditional cultural heritage.
Co-Authors Agnesia Aprilia Ego Estevania Inggrita Mina Lusia Herlina Navi Maria Fransiska Nake Maria Tifana Dhone Olivia Aprianti Mbere Renata Lusitania Bebhe Jimin Viktor Kristian Liko