Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia

Abstract. Navia ZI, Audira D, Afifah N, Turnip K, Nuarini, Suwardi AB. 2020. Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia. Biodiversitas 21: 4467-4473. Communities are inseparable from plants in meeting their daily food needs, especially plan...

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Autores principales:	Zidni Ilman Navia, Dita Audira, Nurul Afifah, Kasanova Turnip, Nuraini NURAINI, Adi Bejo Suwardi
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	aceh tamiang, biodiversity, economics, tamiang tribe, traditional cuisine Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/e171671def404f3caf76f3d10bac74c5
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spelling	oai:doaj.org-article:e171671def404f3caf76f3d10bac74c52021-11-22T00:51:09ZEthnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia1412-033X2085-472210.13057/biodiv/d211001https://doaj.org/article/e171671def404f3caf76f3d10bac74c52020-09-01T00:00:00Zhttps://smujo.id/biodiv/article/view/6380https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Navia ZI, Audira D, Afifah N, Turnip K, Nuarini, Suwardi AB. 2020. Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia. Biodiversitas 21: 4467-4473. Communities are inseparable from plants in meeting their daily food needs, especially plants as supplementary food. The aim of this study was to investigate of ethnobotany and economic value of spice and condiment plants used by Tamiang tribe in Aceh, Indonesia. A field survey was conducted in three sub-districts, namely Rantau, Seruwai, and Bendahara, Aceh Tamiang District involved 150 respondents (50 individuals from each sub-district) were randomly selected. A total of 31 spices and condiments plants consisting of 26 genera and 18 families was recorded in the study area. Fruits (36%) are the most commonly used parts of plants for spices and condiments, followed by leaves (16%), seeds (13%), rhizome and flower (10% respectively), bulb (6%), and stem and bark (3% respectively). These species were used for preserving traditional cuisines such as bubur pedas, ikan cang rebong, and anyang. Capsicum annuum L has high economic value. The Tamiang tribe has always preserved traditional knowledge of the use of various spices and condiment plants for traditional cuisine.Zidni Ilman NaviaDita AudiraNurul AfifahKasanova TurnipNuraini NURAINIAdi Bejo SuwardiMBI & UNS Soloarticleaceh tamiang, biodiversity, economics, tamiang tribe, traditional cuisineBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 10 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	aceh tamiang, biodiversity, economics, tamiang tribe, traditional cuisine Biology (General) QH301-705.5
spellingShingle	aceh tamiang, biodiversity, economics, tamiang tribe, traditional cuisine Biology (General) QH301-705.5 Zidni Ilman Navia Dita Audira Nurul Afifah Kasanova Turnip Nuraini NURAINI Adi Bejo Suwardi Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia
description	Abstract. Navia ZI, Audira D, Afifah N, Turnip K, Nuarini, Suwardi AB. 2020. Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia. Biodiversitas 21: 4467-4473. Communities are inseparable from plants in meeting their daily food needs, especially plants as supplementary food. The aim of this study was to investigate of ethnobotany and economic value of spice and condiment plants used by Tamiang tribe in Aceh, Indonesia. A field survey was conducted in three sub-districts, namely Rantau, Seruwai, and Bendahara, Aceh Tamiang District involved 150 respondents (50 individuals from each sub-district) were randomly selected. A total of 31 spices and condiments plants consisting of 26 genera and 18 families was recorded in the study area. Fruits (36%) are the most commonly used parts of plants for spices and condiments, followed by leaves (16%), seeds (13%), rhizome and flower (10% respectively), bulb (6%), and stem and bark (3% respectively). These species were used for preserving traditional cuisines such as bubur pedas, ikan cang rebong, and anyang. Capsicum annuum L has high economic value. The Tamiang tribe has always preserved traditional knowledge of the use of various spices and condiment plants for traditional cuisine.
format	article
author	Zidni Ilman Navia Dita Audira Nurul Afifah Kasanova Turnip Nuraini NURAINI Adi Bejo Suwardi
author_facet	Zidni Ilman Navia Dita Audira Nurul Afifah Kasanova Turnip Nuraini NURAINI Adi Bejo Suwardi
author_sort	Zidni Ilman Navia
title	Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia
title_short	Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia
title_full	Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia
title_fullStr	Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia
title_full_unstemmed	Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia
title_sort	ethnobotanical investigation of spice and condiment plants used by the taming tribe in aceh, indonesia
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/e171671def404f3caf76f3d10bac74c5
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Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia

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