Ethnobotany Study of Seaweed Diversity and Its Utilization in Warambadi, Panguhalodo Areas of East Sumba District
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J. Tek. Ling Vol.10 No.3 Hal. 297 - 310 Jakarta, Sept 2009 ISSN 1441-318X ETHNOBOTANY STUDY OF SEAWEED DIVERSITY AND ITS UTILIZATION IN WARAMBADI, PANGUHALODO AREAS OF EAST SUMBA DISTRICT Jana Tjahjana Anggadiredja Badan Pengkajian dan Penerapan Teknologi Jln. MH Thamrin No 8, Jakarta 10340 Abstract This paper reports the ethnobotany study of seaweed diversity in Warambadi – Panguhalodo areas of East Sumba District, the island of Sumba. The study recorded 19 genera of 54 species of seaweed, which were utilized as food or edible seaweed. The group consisted of 17 species of green algae, 17 species of red algae, and 20 species of brown algae. The study also reported that 18 genera of 38 species were traditionally utilized for medicinal purposes as herbal medicine. The herbal species consisted of 7 species of green algae, 13 species of red algae, and 18 species of brown algae. Seaweed is traditionally consumed as food in various forms: raw as salad and vegetable, as pickle with sauce of allspice or with vinegar, as relish or sweetened jellies and also cooked for vegetable soup. As herbal medicine seaweed is usually used for traditional cosmetics, as antipyretic and antiseptic, as vermifuges, and treatments for cough and asthma, hemorrhoid, nosebleed and boils, goiter and scrofula, stomach ailments and urinary diseases. Indigenous knowledge on seaweed still exist and are continually employed by people living in particular areas such as the Sumba and Sabu ethnic groups. Yet, the knowledge is gradually decreasing due to localities, socio-economic change and cultural development. Key words: ethnobotany, seaweed diversity, edible, herbal medicine, indigenous knowledge, Sumba and Sabu ethnics 1. INTRODUCTION Local people have been using food. The annual consumption of seaweed seaweed and its extracts as ethnic food. among the Japanese is estimated to as much Extensive use of fresh and dried seaweed by as 1.6 kg (dry weight) per capita4) . coastal population over the world can furnish The food values of seaweed are clues to potential food and other uses of currently reconsidered in the hope of seaweed. The Chinese have used seaweed coping with future food shortages. A variety for both medicine and food since before 2000 of chemical compounds are contained in BC, and estimated that about 100 million jin seaweed, such as carbohydrates, proteins, of fresh and dried seaweed are consumed in salts, vitamins and minerals. Research in China each year (1 jin is equivalent to about natural products of seaweed have made 1,2,3) 0.5 kg) . In Japan, more than one hundred significant progress in recent years and species of seaweed are traditionally used as seaweed is able to produce a variety of Ethnobotany Study of Seaweed Diversity...J. Tek. Ling. 10 (3): 297 - 310 297 compounds and some of them possess 2. METHODOLOGY biological activity of potential medicinal Employing an interview method by value 5,6). structured questionnaire the study attempted Indonesians, particularly people to focus on Sumba and Sabu ethnic, the living in the coastal areas have traditionally major ethnic living in the District of Waingapu. utilized several seaweed species as food As comparison, interview on similar subject supplement and herbal medicine. As food, was also conducted among other ethnic (the seaweed is usually consumed in various Javanese, Lomboks, Sumbawas, Minangs forms such as salad, sweetened jellies and and Chinese) in various study sites. other products. Yet, as herbal medicine The study sites covered Kampung they are not recorded in Indonesian herbal Warambadi in Desa Mburukulu, Sub- medicine literature. district of Panguhalodo; Central of Desa The primary purposes of this study Mburukulu, Sub-district of Panguhalodo; were (a) to identify and to evaluate both Central of Melolo Sub-district, and Central edible and herbal medicine seaweed, of Waingapu City, East Sumba District. The (b) to evaluate indigenous knowledge on interviews were focused to 31 respondents seaweed of local people. The study was living along the coastal areas of the study focused on the Warambadi seashore site. The respondents were of Sumba and in the island of Sumba. The shore was Sabu ethnic in Kampung Warambadi, Desa known as an attractive area for seaweed Mburukulu, Panguhalodo Sub-district, diversity and distribution. The people living and East Sumba District. To compare the in the area were Sumba and Sabu ethnic. knowledge of local people, interviews were The results of the study are expected to also conducted among 23 other respondents provide information for future study on from the same ethnicity in the same Sub- natural products of seaweed. The basic district of Panguhalodo. Furthermore, similar of the information and data on Indonesian interviews were also aimed to 21 respondents seaweed species used as food and as of various ethnic in the central part of Melolo herbal medicine were obtained from reports Sub-district and to 20 respondents of of the Siboga Expedition 1899-1900 diverse ethnic in the central part of the city 7,8,9,10,11,12,13,14,15). of Waingapu (Figure 1). Figure 1. Study Site 298 Anggadiredja, J.T., 2009 Descriptive analysis was employed milk or coconut oil was often added for to compare the respondent’s perception taste. They were often accompanied with according to ethnicity and study location. sauce of allspice or with vinegar as a pickle. The numbers of respondent have been taken Some species were cooked in coconut randomly in each study location. To assist milk or coconut water with sugar as relish the interview all identified seaweed species or sweetened jellies. It was also used for which have been collected on Warambadi thickening soups and puddings. seashore were shown to the respondents For centuries, the coastal as a reminder to their habit of using certain communities in many parts of Indonesia species. The exhibit also helped them to have been using seaweed for various recall the species they used and how they medicinal purposes. Yet there is not any used them. literature support to the particular use of 3. RESULTS this herbal medicine. Seaweed as a herbal Previous research in this area medicine was usually used in various ways, explained, about 23 genera of seaweed including traditional cosmetics (skin powder including 79 species growing on Warambadi and refreshing liquid), as antipyretic and seashore have been identified. These are antiseptic compounds, as vermifuges with 37 species of Chlorophyceae (green algae), an anthelmintic property, and as treatment 22 species of Rhodophyceae (red algae) for sunstroke and dropsy, cough and asthma and 20 species of Phaeophyceae (brown as well as hemorrhoid, nosebleed and boils, algae). Local people did not use specific local goiter and scrofula, stomach ailments and name for seaweed species in this area. They urinary diseases. usually used the same local name for several The study also unveiled the species. For example, they called “anggur relationship between indigenous knowledge laut” for all Caulerpa species and they on seaweed among the study sites and called “agar-agar besar” for all Eucheuma ethnicity. Figure 2 and 3 present the species. proportions of the respondents’ knowledge During this study of 55 species on seaweed and in relation to their uses were found and they were used as food and purposes with considering ethnicity and supplement and herbal medicine. This study study location. also reported that of 54 species of seaweed The proportion of respondent who were utilized as food, consisted of 17 species stated that they were familiar with seaweed of green algae, 17 species of red algae and were 81.1% and 75.3% of total respondent 20 species of brown algae (Table1). consumed seaweed d traditionally as food This study also recorded that 38 and/or herbal medicine. species of seaweed were utilized as herbal Figure 4 and 5 describe the medicine. These are consisted of 7 species respondents’ knowledge on agar of green algae, 13 species of red algae, and (extracted compound from agarophytes 18 species of brown algae (Table 2). seaweed) with their uses and purposes As traditional food, seaweed was in relation to ethnicity and study location. consumed in various forms. They were These figures indicate that 50.5% of total consumed raw as fresh salad, boiled or respondent were familiar about agar and dipped into boiling water, or cooked into 33.70% of total respondent consumed various forms as vegetable soup. Coconut agar as food. Ethnobotany Study of Seaweed Diversity...J. Tek. Ling. 10 (3): 297 - 310 299 Table 1. Edible seaweed of Warambadi seashore, Sumba island # Name of Species Utilization Chlorophyceae a).C aul erpa cupressoides (Vahl ) C. Agardh, b).C aul erpa lentill ifera J. Agardh, c). Caulerpa 1-4 microphysa (Weber-van Bosse) J. Feldman, Salad, vegetable soup with or without coconut milk/oil, pickle d).Caulerpa peltata Lamouroux a).Caulerpa racemosa v. laetevirens (Montagne) Weber-van Bosse, b). Caulerpa racemosa v. 5-8 macrophysa (Kutzing) Taylor, c). Caulerpa racemosa Sal ad, vegetable soup, pickle v. occidental is (J. Agardh) Borgesen, d).Caulerpa racemosa v. uvifera (Turner) Weber-van Bosse a). Caulerpa serrulata (Forsskal) J. Agardh, b). 9-11 Caulerpa sertulari oides (Gmel in) Howe, c). Caulerpa Salad, vegetable soup with or without coconut milk/oil, pickle taxifolia (Vahl) C. Agardh 12-13 a). Codi um arabicum Kutzing, b). Codium edule Si lva Sal ad, vegetable soup with coconut mi lk/oil , pi ck le a).Dictyosphaeria cavernosa (Forsskal) Borgesen, 14-15 Salad, vegetable soup with or without coconut milk/oil, pickle b).Dictyosphaeria Versluysii Weber-van Bosse 16 Ulva lactuca Linnaeus Sal ad, vegetable soup with coconut mi lk/oil , pi ck le 17 Valonia aegagropil a C. Agardh Sal ad, vegetable soup, pickle Rhodophyceae 1 Acanthophora specifera (Vahl ) Borgesen Pickle, sal ad a). Corallopsis salicornia J.