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Marina Silalahi
Universitas Kristen Indonesia
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Journal : Jurnal Biodjati

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The Ethnobotany Study of The Foodstuffs by Local Communities in The Bulumario Village, North Sumatera Marina Silalahi; Khairissa Trisliani Asmara; Nisyawati Nisyawati
Jurnal Biodjati Vol 6, No 1 (2021): May
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v6i1.10353

Abstract

Food is a primary human need. Various foods are initially obtained from plant species. Village people have used various food plants based on local knowledge and belief. The aims of this research were to elucidate (1) various food plants traditionally utilization by local people of the Bulumario Village, North Sumatra; (2) plant organs of food plants that are traditionally used by the local people of Bulumario village. The method used in this study was qualitative. Data were collected through surveys, interviews, and participatory observation. A total of 46 respondents were interviewed consisting of 22 men and 24 women who determined by purposive sampling. Data were analyzed was descriptively using descriptive statistics. A total of 83 species belonging to 66 genera and 36 families have been used by local communities in Bulumario village as foodstuffs. Those used as a source of carbohydrates (7 species), fruit sources (15 species), vegetables (32 species), and spices (21 species). Based on plant part used, the foodstuffs are fruit (34 species), leaves (21 species), and stems (13 species).  The composition of food plants are cultivated (53 species), wild (18 species), and semi-cultivated (12 species). Solanum torvum, Garcinia attrovidis, Etlingera elatior, and Zanthoxylum acanthopodium are spices especially in Bulumario Village which have bioactivity as an antimicrobial so they are potential to be developed as a natural preservative. Pakkat (Calamus hookerianus, Calamus metzianus, Calamus thwaitesii and Plectocomiopsis geminiflora) have the potential to be developed as a vegetable or carbohydrate source.
Co-Authors Abinawanto Abinawanto Adeel Abdulkarim Fadhel Altuhaish Adinda Kurnia Putri Adinugraha, Fajar Agustianto, Wahyu Albert Jackson Yang Andika, Vrista Angela, Ezra Ardian Khairiah Bambang Widodo Bintang R. Simbolon Dimas H. Pradana Eko Baroto Walujo Elferida Sormin Endang C. Purba Erfitra Rezqi Prasmala Erni Murniarti, Erni Erni Murniati Simalango Fikriyya, Nabela Fri Rahmawati Gulo, Joice Elma Miranda Helmanto, Hendra Hertina Silaban Hotmaulina Sihotang HOTMAULINA SIHOTANG Hotner Tampubolon Hutabarat, Giovani Inneke, Lita Jendri Mamangkey Karen Lumbantobing Khairissa Trisliani Asmara Lita Inneka Lomo, Jhoni Yakobus Maria Bintang Martha Tamaulina Mercy Silalahi Mesta Limbong Mustaqim, Wendy Muttaqin, Salwa Zainum Nabela Fikriyya Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati Nisyawati, N. Nitte, Tri Maharani Permata Octavia, Elida Pereira, Jefrino Reis Purba, Endang C. Ratna Kristiani Nababan Ratnapuri, Adisti Revis Asra Ria Anggraeni Rifana Desi Rosalia Riska S. Wahyuningtyas Riska Septi Wahyuningtyas Riska Septia Wahyunigtyas Riska Septia Wahyuningtyas Rosdiana Virginia Sembiring, Geskia Avikasari Septiani, Aulia Serafin, Anne Sitinjak, Rivaldi Sitompul, Yunita RMB Stephani Hizkia Samosir Sunarto Sunarto Sunarto Sunarto Susilo Susilo Tpoenifu, Evi Yulinda Wahyuningtyas, Riska Septia Wakhidah, Anisatu Z. Yovita Harmiatun Zukarnaen, Rizmoon Nurul