Jurnal Biodjati 6(1):45-58, May 2021 e-ISSN : 2541-4208 p-ISSN : 2548-1606

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THE ETHNOBOTANY STUDY OF THE FOODSTUFFS BY LOCAL COMMUNITIES IN THE BULUMARIO VILLAGE, NORTH

Marina Silalahi1*, Khairissa Trisliani Asmara2, Nisyawati3

Received : November 30, 2020 Abstract. Food is a primary human need. Various foods are initially Accepted : April 14, 2021 obtained from species. Village people have used various food based on local knowledge and belief. The aims of this research DOI: 10.15575/biodjati.v6i1.10353 were to elucidate (1) various food plants traditionally utilization by 1Department of Biology Education, local people of the Bulumario Village, North Sumatra; (2) plant or- Universitas Kristen , Jl. May- gans of food plants that are traditionally used by the local people jen Sutoyo, No. 2, Cawang, Jakarta of Bulumario village. The method used in this study was qualitative. Timur 13510 Data were collected through surveys, interviews, and participatory 2,3 Department of Biology, Faculty of observation. A total of 46 respondents were interviewed consisting of Science and Mathematics, Universitas 22 men and 24 women who determined by purposive sampling. Data Indonesia, Depok 16424 were analyzed was descriptively using descriptive statistics. A total e-mail: of 83 species belonging to 66 genera and 36 families have been used *[email protected] by local communities in Bulumario village as foodstuffs. Those used [email protected] as a source of (7 species), sources (15 species), [email protected] vegetables (32 species), and spices (21 species). Based on plant part used, the foodstuffs are fruit (34 species), leaves (21 species), and *Corresponding author stems (13 species). The composition of food plants are cultivated (53 species), wild (18 species), and semi-cultivated (12 species). Solanum torvum, Garcinia attrovidis, Etlingera elatior, and Zanthoxylum acanthopodium are spices especially in Bulumario Village which have bioactivity as an antimicrobial so they are potential to be developed as a natural preservative. Pakkat (Calamus hookerianus, Calamus metzianus, Calamus thwaitesii and Plectocomiopsis geminiflora) have the potential to be developed as a vegetable or source.

Keywords: Bulumario people, ethnobotany, plant food. Citation Silalahi, M., Asmara, K. T. & Nisyawati. (2021). The Ethnobotany Study of the Foodstuffs by Local Communities in the Bulumario Village. Jurnal Biodjati, 6(1), 1-xxx.

INTRODUCTION are grouped to staple food, substitute for sta- ple food, vegetables, fruit, spices, and ritual The relationship between food or food- food (Anggraeni, 2013). The staple food in stuffs with health is very important because Indonesia is currently very dependent on , consumers demand healthy, tasty, and natural whereas empirically there are many species of foods (Abbasi et al., 2013). There aremany plants that are rich in carbohydrates, especial- local wisdoms of different ethnicities in Indo- ly those from tubers. nesia. In ethnobotany research, food plants Many local communities in Indonesia, Jurnal Biodjati 6(1):45-58, May 2021

http://journal.uinsgd.ac.id/index.php/biodjati especially those living near forest use cul- of the younger generation (aged 30-50 years) tivated, semi-cultivated and wild plants as is lower than that of the older generation (>50 foodstuffs. Teklehaymanot & Giday, (2010) years). Balemie & Kebebew (2006) stated stated that wild plants can be used as food that the urgent collection of germplasm from sources, especially in unfavorable environ- areas under human pressure is highly re- mental conditions. The wild plants as food commended. ingredients are diverse, but it often disliked The Batak ethnic group is an ethnic because of their bad taste and uncertain availa- group living on the island of Sumatra which bility (Silalahi et al., 2018), even though consists of 5 sub-ethnicities, namely Karo, wild plants are considered healthier (Pawera Phakpak, Simalungun, Toba, and Angkola et al., 2020). Wild plants which can be eaten -Mandailing where all generally live in the as food and medicines are threatened with highlands of Lake Toba. Most of the Angkola disappearing (Abbasi et al., 2013), therefore -Mandailing Batak live in South Tapanuli Re- it is necessary to conduct various studies to gency, around the Dolok Sibual-buali Nature prevent loss of germplasm. Reserve (CADNR). Local knowledge of food- Ethnobotany research is one of the most stuffs from wild plants tends to be degraded efficient and time-effective ways to reveal the (Pawera et al 2020) and the same is true for benefits of plants (Silalahi, 2020), including communities around CADNR. Bulumario food ingredients. Amusa et al. (2010) stated Village, is one of the CADNR buffer villages that the results of ethnobotany research can that still uses those from the forest as food, in- be used as basic data for the conservation cluding various types of Arecaceae (Asmara, and sustainable use of biological resources. 2020). This study aimed to determine (1) the Most of the local knowledge only remains in types of food plants, (2) the parts that are the memory of the parents and may disappear used; (3) the status of cultivation by the vil- within a few decades (Tardío et al., 2006). The lage community Bulumario. local knowledge about the use and proces- sing of foodstuffs is currently experiencing MATERIALS AND METHODS degradation due to various factors including the presence of information and technology, Research Site the presence of modern food (Sujarwo et The research was conducted in al., 2014), various foodstuffs are becoming August - October 2019 in Bulumario Village, increasingly difficult to find (Purba et al., Sipirok Sub-district, South Tapanuli District, 2018), and lack of nutritional value informa- North Sumatra (Figure 1). It is estimated that tion (Pawera et al., 2020). Documentation of Bulumario Village is thought to have exis- food plants, especially wild edible plants, can ted since the 1830s and its location is close serve as baseline data for future study of the to the CADNR area. The average tempera- nutritional value as well as to increase food ture of 23.5°C during the day and 15.5°C at diversity (Teklehaymanot & Giday, 2010). night with an average humidity of 35-100%. Local knowledge about foodstuffs, especial- The customary organizational structure in ly wild plants, differs from one ethnicity to Bulumario village consists of Harajaon another (Pawera et al., 2020), and between (“king”), Hatobangon (clan representative), different ages (Silalahi et al., 2015). Silalahi richer (moderator), Panusunan Bulung et al. (2015) stated that the local knowledge (parents older), and alim ulama. Astronomi-

Silalahi et al. 46 Jurnal Biodjati 6(1):45-58, May 2021

http://journal.uinsgd.ac.id/index.php/biodjati cally Bulumario Village is located at 01° 35' total informant was 46 individuals consist- 23 " N and 099° 12' 33" E with an area of 3000 ing of 22 males and 22 females or 10% of the Ha at an altitude of 750-1374 1374 m above Bulumario inhabited. Respondents were se- sea level (masl) with undulating hill topo- lected based on purposive sampling with the graphy. snowball method. The criteria used for res- pondents are knowing and using food plants, Respondents especially wild or semi-cultivated ones. Vil- The method used in this study was quali- lage history, demographics, customs, and topo- tative with ethnobotanical approach (Martin, graphy were carried out by interviews with 1995). Some techniques, including deep inter- the village head and also the customary leader. views and plant species determination, were The interview used interview guidelines re- employed. Deep interviews or semi-structured garding ethnobotany aspects, including local interviews were conducted with informants name, the part that was used, how to use it, that purposively selected by considering popu- and the source of obtaining food plants, then lation diversity such as gender and age. The specimen vouchers were made then identified.

Figure 1. Research Locations in Bulumario Village, Sipirok District, South Tapanuli Regency District, North Sumatra.

Data Analysis the data, various secondary data published in Data analysis was carried out qualita- journals were taken. qualitative data was ana- tively and quantitatively. Qualitative analy- lyzed by cross-checking, summarizing, syn- sis was carried out by describing the results thesizing, and made narrative, while quantita- of the types of food plants using descriptive tive analyzed by statistical descriptive. statistics (Silalahi et al., 2015). To complete

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RESULTS AND DISCUSSION Empirically, it can be seen that taro is easy to find in the fields and is less cultiva- Various Food Plants ted so it tends to run wild. Taro tubers sprout The foodstuffs are plants that are used easily, making them resistant to various envi- as a source of nutrition and materials used in ronmental conditions. The itching sensation food processing. A total of 83 species belong- produced by taro tuber sap making people less ing 66 genera and 36 families have been used like using taro as a source of carbohydrates by local communities in Bulumario Village compared to rice and sweet potatoes. Various as food (Table 1). The local community in studies have shown that the carbohydrates Bulumario Village differentiates foodstuffs- produced by cassava and taro are complex ingredients into 6 main components, namely carbohydrates so that the metabolic process the source of carbohydrates (staple food, sta- takes longer so that they are suitable for use ple food substitutes), vegetables, fruit, spices, as a source of energy for a long time and are and food wrappers (Figure 2). The habitus considered safer for people with diabetes mel- which most of them herb (51 species) fol- litus. lowed (19 species) were the most abun- A total of 32 species have been used as dant plant used. The source of carbohydrates vegetables by local people in Bulumario vil- is recognized by local people as a source of lage. The types of vegetables found are almost energy, which means that before they carry similar to those found in various other ethni- out strenuous physical activity, they are al- cities such as eggplant (Solanum tuberosum), ways preceded by consuming rice or rice subs- cabbage (Brassica spp.), and cassava titutes. leaves (M. esculenta). The young leaves of A total of 7 species used as a source M. esculenta process as traditional Batak of carbohydrates in Bulumario village, such ethnic food known as ikayu lalat, which most as rice (Oryza sativa), cassava (Manihot popular and familiar vegetables among local uttilissima), taro (Alocasia sp.), and sweet po- people in Bulumario Village. The ikayu tato (Ipomoea batatas). The use of O. sativa lalat are glitters made from young leaves of is the main source of carbohydrates that the M. esculenta which are pounded together community uses most intensively because it with the young fruit of Solanum torvum with is easy to obtain, easier to process, and tastes a spice similar to curry (Figure 3). The bulung better than other carbohydrate sources. This gadung known as mashed cassava leaves, this has resulted in other sources of carbohydrate dish is quite popular for the people of North such as Manihot uttilissima and Ipomoea Sumatra and has been long commercialized so batatas which have long been cultivated by that its main vegetables in some food stalls in the community, but tend to be abandoned be- the district capital. cause the tubers are rarely consumed.

Silalahi et al. 48 Jurnal Biodjati 6(1):1-14, May 2021

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Table 1. Diversity of Plants as Foodstuffs by Local Communities in The Bulumario Village, North Sumatra Families Scientific name Local name Uses Habitus Wild/Cultivated Part of Uses Alliaceae Allium ampeloprasum L. Bawang prei Spices Herb Cultivated Leaves Allium cepa L. Bawang narara Spices Herb Cultivated Bulb; Leaves Allium sativum L. Dasun Spices Herb Cultivated Bulbs Allium schoenoprasum L. Bawang Batak Spices Herb Cultivated Bulb; Leaves Amaranthaceae Amaranthus blitum L. Bayam kotok Vegetable Herb Cultivated Leaves Amaranthus gangeticus L. Siarum Vegetable Herb Cultivated Leaves Anacardiaceae Mangifera foetida Lour Bacang Herb Wild Fruits Apiaceae Coriandrum sativum L. Katumbar Spices Herb Cultivated Fruits Apium graveolens L. Leaves sop Vegetable Herb Cultivated Leaves Centella asiatica (L.) Urb. Apapaga Vegetable Herb Wild Leaves Daucus carota L. Wortel Vegetable Herb Cultivated Fruits Araceae Xanthosoma sagittifolium (L.) Schott Talas Carbohydrate resources Herb Semi Cultivated Tuber Colocasia esculenta (L.) Schott Talas Carbohydrate resources Herb Semi Cultivated Tuber Arecaceae Cocos nucifera L. Harambir Spices Cultivated Fruits Calamus hookerianus Becc. Pakkat Vegetable Wild Stem Arenga pinnata (Wurmb) Merr. Bargot Carbohydrate resources Tree Wild Stem Calamus metzianus Schltdl. Pakkat Vegetable Shrubs Wild Stem Calamus thwaitesii Becc. Pakkat Vegetable Shrubs Wild Stem Plectocomiopsis geminiflora(Griff.) Becc Pakkat Vegetable Shrubs Wild Stem Salacca zalacca (Gaertn.) Voss Salak Fruits Tree Cultivated Fruits Asteraceae Lactuca indica L. Sijukat Vegetable Herb Wild Leaves Athyriaceae Diplazium esculentum (Retz.) Sw. Pahu Vegetable Herb Wild Leaves Brassicaceae Brassica juncea L. Sabi Vegetable Herb Cultivated Leaves Brassica oleracea var. botrytys L. bunga kol Vegetable Herb Cultivated Leaves Brassica oleracea var. italica Plenck rokoli Vegetable Herb Cultivated Leaves Jurnal Biodjati 6(1):45-58, May 2021 49 Jurnal Biodjati 6(1):1-14, May 2021

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Brassica oleracea var. capitata L. Kol Vegetable Herb Cultivated Leaves Brassica rapa-pekinensis L. Sawi putih Vegetable Herb Cultivated Leaves Bromeliaceae Ananas comosus Merr Honas Fruits Herb Cultivated Fruits Caricaceae Carica papaya L. Botik Vegetable Tree Cultivated Leaves Clusiaceaea Garcinia atroviridis Griff. ex T.Anderson Asam gelugur Spices Tree Cultivated Fruits Convolvulaceae Ipomoea aquatica Forssk. Kangkung Vegetable Herb Cultivated Leaves Ipomoea batatas (L.) Lam. Saung gadung Carbohydrate resources Herb Cultivated Tuber Cucurbitaceae Sechium edule (Jacq.) Sw. Labu jipang Vegetable Herb Cultivated Fruits Cucumis sativus L. Acimun Fruits Herb Cultivated Fruits Cucurbita maxima Duchesne Labu Fruits Herb Cultivated Fruits Euphorbiaceae Aleurites moluccanus (L.) Willd. Lajo Spices Tree Cultivated Fruits Manihot esculenta Crantz Ikayu lalat Vegetable Shrubs Cultivated Leaves pauciflorum(Benth.) I.C.Nielsen Joring Vegetable Tree Semi Cultivated speciosa Hassk. Parira Vegetable Tree Cultivated Seeds Phaseolus vulgaris L. Kacang juguk Vegetable Herb Cultivated Seeds Vigna unguiculata (L.) Walp. Kacang panjang Vegetable Herb Cultivated Seeds Floucortiaceae Flacourtia rukam Zoll. & Moritzi Ganda rukem Fruits Tree Wild Fruits Icacinaceae Platea latifolia Blume. Sitopu Vegetable Herb Wild Leaves Lauraceae Cinnamomum verum J.Presl Hulim Spices Tree Wild Bark Cinnamomum burmanni (Nees & T.Nees) Blume Hulim Spices Tree Cultivated Bark Malvaceae Theobroma cacao L. Coklat Fruits Shrubs Cultivated Fruits Durio zibethinus L.