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All Journal Pro-Life Bioconsortium : Biological Research and Education
Hutabarat, Giovani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology

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Kajian Etnobotani Ginaru (Bubur Tradisional) Etnis Batak Phakpak di Sumatera Utara Silalahi, Marina; Purba, Endang C.; Sitompul, Yunita RMB; Hutabarat, Giovani
Jurnal Pro-Life Vol. 11 No. 3 (2024): November
Publisher : Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/pro-life.v11i3.6140

Abstract

Porridge is one of the processed foods made from rice, which varies relatively from one region to another. The Batak Phakpak ethnic group in North Sumatra has wisdom in making traditional porridge known as ginaru. This research aims to explain the ethnobotanical study of ginaru as a traditional porridge. The research method was carried out using an ethnobotanical approach using interviews and observations. Data analysis was carried out qualitatively by explaining the role of plants in making ginaru. Ginaru is a traditional Batak Phakpak porridge that can be made with the main ingredients of groats (a by-product of the rice milling process) or rice and cassava (Manihot esculenta). The pulp is brownish yellow in color, has a distinctive aroma, and is rich in nutrients. A total of 15 species from 11 families and 13 genera of plants are used to make ginaru. As many as 40% of the plants used as spices in making ginaru are rich in essential oils and have anti-microbial activity. Andaliman (Zanthoxylum acanthopodium) and galugur acid (Garcinia atroviridis) are typical Sumatrean spices that have great potential to be developed as natural food preservatives.
Kajian Etnobiologi Dekke Na Niarsik (Cyprinus carpio L.) sebagai Konten Video Edukasi pada Topik Biodiversitas Marpaung, Daniel Shilkia; Hutabarat, Giovani; Glory, Sekina; Saitauma, Jelina; Simanjuntak, Tesalonika; Simamora, Keiza Christin; Listra; Adinugraha, Fajar
Bioconsortium : Biological Research and Education Vol 2 No 1 (2025): June
Publisher : Program Studi Biologi Fakultas Matematika dan IPA Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/bioconsortium.v2i1.708

Abstract

Dekke na niarsik is a traditional Batak tribe cuisine rich in indigenous knowledge values related to biodiversity. The low level of students’ understanding of biodiversity, particularly in plant and animal classification, poses a challenge in biology education. Therefore, this study aims to explore dekke na niarsik through an ethnobiological approach and create an educational video embedded with indigenous knowledge. The research method was field exploration using interview, observation and documentation techniques. The results showed that making dekke na niarsik involved 15 species, consisting of 14 plants and one animal, with the plant parts used including rhizomes, fruits, flowers, stems and tubers. The unique cooking technique was pouring spices until the sauce dries, using traditional tools such as balanga, pestle, piso and stove. Besides enriching learning, Dekke na niarsik also contains noble values such as cooperation, blessings and respect for nature. The educational video of the research can be accessed through the YouTube link https://youtu.be/AzioUSIMCQs. This research is expected to improve students’ understanding of biodiversity through a more contextual approach and foster a sense of pride and responsibility for the cultural heritage.
Co-Authors Glory, Sekina Listra Marina Silalahi Marpaung, Daniel Shilkia Purba, Endang C. Saitauma, Jelina Simamora, Keiza Christin Simanjuntak, Tesalonika Sitompul, Yunita RMB