The Ethnobotany Study of The Foodstuffs by Local Communities in The Bulumario Village, North Sumatera

Silalahi, Marina; Asmara, Khairissa Trisliani; Nisyawati, Nisyawati

doi:10.15575/biodjati.v6i1.10353

Cited by 8 publications

(8 citation statements)

References 16 publications

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“…Fruits and leaves are also used by the local community of Tuban as vegetables and seasonings (Table 1). The fruit has a high nutritional content including vitamins and minerals, while the leaves contain fiber which is good for digestion (Silalahi et al, 2021). Tubbers are also used as an alternative source of carbohydrates for the local community of Tuban.…”

Section: Resultsmentioning

confidence: 99%

“…These plants are commonly used as grains, fruits, vegetables, and tubers (Satrima et al, 2015). Many local communities have local wisdom to process plants into traditional food (Silalahi et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The local community's perception and interaction of plants are studied in ethnobotanical research (Supiandi et al, 2019). Food plants are divided into six categories, namely staple food, secondary food, vegetables, spices, fruits, and ritual or spiritual food (Silalahi et al, 2021). The determination of this category is based on the type of plant utilization by the local community.…”

Section: Introductionmentioning

confidence: 99%

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Ethnobotany of Traditional Food Ingredients in Tuban Regency, East Java

Kurniahu

Andriani

Rahmawati

2023

JPBN

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Traditional food is one of the cultural products that was created to meet primary human needs by involving local wisdom. Various types of traditional food are processed from plants taken from the surrounding environment and other places. Local communities have specific interactions and perceptions of plants as ingredients for their traditional foods. The goal was to determine the diversity, the categories of utilization, the organs used, the preparation methods, and the Cultural Significance Index (ICS) of plants in traditional Tuban food ingredients. This research was conducted by surveying 117 respondents from 20 sub-districts in Tuban Regency, followed by in-depth interviews with 20 traditional food makers in Tuban. The data obtained is in the form of qualitative data in the form of local knowledge of the Tuban people regarding plants in their traditional food ingredients, while quantitative data is in the form of the Cultural Significance Index (ICS). The results showed that there were 15 families consisting of 10 species of plants in traditional Tuban food, all of which were cultivated plants, the most used category of plants as spices and the organs most used were seeds and the highest ICS value was Oryza sativa L.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ethnobotany of Traditional Food Ingredients in Tuban Regency, East Java

Kurniahu

Andriani

Rahmawati

2023

JPBN

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“…Leaves offer versatility in their application, as they can be utilized in dried, fresh, or processed forms. Additionally, leaves are known for their convenience in preservation, further contributing to their widespread usage in traditional medicinal practices [36].…”

Section: Plant Parts Usedmentioning

confidence: 99%

Indonesian Euphorbiaceae: Ethnobotanical Survey, In Vitro Antibacterial, Antitumour Screening and Phytochemical Analysis of Euphorbia atoto

Wirasisya,

Kincses,

Vidács

et al. 2023

Plants

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Indonesia is among the countries with the most significant biodiversity globally. Jamu, the traditional medicine of Indonesia, predominantly uses herbal materials and is an integral component of the Indonesian healthcare system. The present study reviewed the ethnobotanical data of seven Indonesian Euphorbiaceae species, namely Euphorbia atoto, E. hypericifolia, Homalanthus giganteus, Macaranga tanarius, Mallotus mollissimus, M. rufidulus, and Shirakiopsis indica, based on the RISTOJA database and other literature sources. An antimicrobial screening of the plant extracts was performed in 15 microorganisms using the disk diffusion and broth microdilution methods, and the antiproliferative effects were examined in drug-sensitive Colo 205 and resistant Colo 320 cells by the MTT assay. The antimicrobial testing showed a high potency of M. tanarius, H. giganteus, M. rufidulus, S. indica, and E. atoto extracts (MIC = 12.5–500 µg/mL) against different bacteria. In the antitumour screening, remarkable activities (IC50 0.23–2.60 µg/mL) were demonstrated for the extracts of H. giganteus, M. rufidulus, S. indica, and E. atoto against Colo 205 cells. The n-hexane extract of E. atoto, with an IC50 value of 0.24 ± 0.06 µg/mL (Colo 205), was subjected to multistep chromatographic separation, and 24-methylene-cycloartan-3β-ol, jolkinolide E, tetra-tert-butyl-diphenyl ether, α-tocopherol, and β-sitosterol were isolated.

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“…Sementara itu, pucuk batang yang masih muda (pakkat) banyak dimanfaatkan sebagai sumber bahan pangan (Gambar 6.3d) (Muralidharan et al 2020). Masyarakat tradisional di Kampung Bulumario, Sumatra Utara dan Kalimantan Tengah mengolah pakkat menjadi sayuran atau yang lebih dikenal dengan nama sayur humbut pekat atau humbut uwe (Silalahi et al, 2021;Fambayun & Kalima, 2022). Mereka juga mengolah pakkat menjadi singkah, yang dimasak secara bersamaan dengan Solanum ferox (rimbang asem), ikan, dan talas.…”

Section: Batangunclassified