<![CDATA[Indonesian society possesses rich local wisdom in utilizing biodiversity as a source of traditional food. This study aimed to examine local knowledge in processing various plant species into Asinan Betawi, a traditional Indonesian salad, including the diversity of plant species used and biocultural conservation efforts for further development. The research was conducted through observations and interviews with five Asinan Betawi vendors in the Bekasi and Jakarta areas, selected through purposive sampling based on their knowledge of Asinan Betawi and its plant ingredients. The data were analyzed qualitatively using a descriptive approach. The results indicated that Asinan Betawi was a traditional dish composed of a mixture of vegetables and fruits served with a sweet, sour, and spicy sauce, characterized by the use of fermented mustard greens (Brassica juncea L.), which impart a distinctive flavor and reinforce its cultural identity. A total of 12 plant species used in Asinan Betawi were identified through observations and interviews with vendors, and their scientific names were verified using relevant scientific journals and reliable online botanical sources. The identified species included tamarind, garlic, chili, palm sugar, peanuts, cabbage, mustard greens, lettuce, soybean, bean sprouts, cucumber, and carrot. Variations in ingredient composition and serving techniques were observed among vendors, reflecting the dynamic nature of local knowledge. Based on these findings, Asinan Betawi can be categorized as a form of biocultural resource with conservation potential to support local wisdom-based food diversification.]]>
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