Genetic Diversity of Bak-Kala (Etlingera Elatior (Jack) R.M. Sm.) in Aceh Province, Indonesia

Abstract

Torch ginger – bak-kala (Etlingera elatior (Jack) R.M.SM.) already has been proven an effective traditional medicine by tribes in Aceh Province, Indonesia. Solid primary evidence for the torch ginger, bak-kala’s medicinal properties include the healing effects experienced by the traditional tribes in Aceh, when treated for illnesses, such as, cough, fever, and sprains. Likewise, it has been proven to be a use for food ingredients, i.e., vegetables and spices to enhance the taste of food. Much of the available documented information focused on its biochemical and pharmacological aspects. Even though the utilization of bak-kala resources is mainly at the level of diversity, there is no information on its genetic diversity in Aceh. The high intensity of bak-kala utilization is not simultaneous with information on its genetic diversity. On the other hand, many uses of bak-kala are specific for certain accessions with particular benefits. The study aimed to create a classification system for bak-kala variations based on inter-simple sequence repeats (ISSR) markers and to provide information on the genetic diversity of bak-kala in Aceh Province. The 35 accessions were divided into eight populations based on the geographical locations from which they were collected. Data were recorded and analyzed using 10 ISSR primers with 77 total bands. The molecular characters divided the accessions into four major groups. As revealed by expected heterozygosity (He), genetic variability among the population showed that the Simeulu population possessed a greater level of variability than other populations. The results of the analysis of molecular variation (AMOVA) showed that the genetic variation within the population was higher (60%) than the genetic variation among populations (40%). The studies can be used to plan conservation strategies, optimal utilization of the species, and crop improvement programs in the future.

Antibiofilm Efficacy and Mode of Action of Etlingera elatior Extracts Against Staphylococcus aureus

“…Only acetone extract showed a higher amount of saponins. The presence of secondary metabolites such as flavonoids, phenols, saponins, tannins, and terpenoids in the flower extract of E. elatior has previously been reported (Lachumy et al, 2010;Saudah et al, 2022).…”

Potensi Antioksidan Batang Kecombrang (Bongkot) Bagi Kesehatan

“…Sambel bongkot dibuat dari batang bongkot (kecombrang) yang muda dan diberikan bumbu sambal mentah. Namun, banyak yang belum mengetahui manfaat bongkot bagi kesehatan karena potensi antioksidannya (Bogoriani et al, 2022;Farida & Maruzy, 2016;Lestari & Putra, 2019;Saudah, Ernilasari et al, 2021;.…”

“…Kadar fenolik dan flavonoid tertinggi ditemukan pada ekstrak daun. Bagian tanaman kecombrang yang dilaporkan memiliki aktivitas antimikroba adalah batang, daun, bunga, dan buah (Adini et al, 2023;Dasi & Leliqia, 2022;Farida & Maruzy, 2016;Resna et al, 2021;Rokhyani, 2015;Safrina et al, 2022;Saudah, Ernilasari, et al, 2021;Saudah, Zumaidar, Darusman, Fitmawati, Roslim, & Juliantari, 2022;Susana et al, 2018;Syarif et al, 2015). Khasiat kecombrang secara tradisional dikembangkan sebagai penambah rasa dan pengawet untuk alami untuk makanan.…”

Morphological Characteristics of Kecombrang (Etlingera elatior (Jack) R. M. Smith) in Several Regions in Aceh Province, Sumatra

“…Plants of this group have long been used by the community as food and medicine. Some plant organs are used as a treatment for several types of diseases, including flu, fever, cough, diarrhea, earache, stomach ache, and wound cleansing (Ernilasari et al, 2018;Saudah et al, 2021a). Another benefit of this plant group is as a medicinal ingredient for postpartum care (Saudah et al, 2018).…”

“…Etlingera elatior has local names kecombrang/honje (Indonesia), kantan flower (Malaysia), kaa laa (Thailand), torch ginger (English), and Malayischer fackelingwer (German) (Lim, 2014). Kecombrang in Aceh is known as bak kala which has a strong aroma to add to the taste of dishes, such as "gulee pliek u, gulee eungkot, gulee sie itek, sambai bungoeng kala", and so on (Saudah et al, 2021a).…”