CD Skripsi
Studi Etnobotani Pada Masakan Tradisional Lingga Dan Uji Fitokimianya
Lingga traditional cuisine is a typical Malay cuisine of the Lingga Malay Archipelago, this dish has been known for a long time and is still maintained today. This study aims to determine the types of plants in traditional Lingga cuisine and the content of secondary metabolites. This research was conducted in October to February 2020. Data collection was conducted by interviewing informants, namely key informants and respondents. Furthermore, identification, testing of secondary metabolite compounds and data analysis. The results were obtained as many as 35 types of Lingga traditional food consisting of 3 groups divided into 7 types of food namely; pastries, cookies, staples, side dishes, side dishes, vegetables, and special foods at major Islamic events. A total of 18 families consisting of 31 types of plants are used as the main ingredient in traditional phallus cuisine. It belongs to the family Arecaceae, Lamiaceae, Euphorbiaceae, and Zingiberaceae. The parts most often used in traditional Lingga cuisine are stems, fruits, seeds, leaves and tubers. The relationship of plant species as traditional food is also related to traditional medicine. Some of the families used as cooking ingredients turned out to be efficacious as medicines, namely from the families Zingiberacea, Lamiaceae, Aracaceae, Euphorbiaceae, Leguminosae, Convolvulaceae, Compositae, Cucurbitaceae, Amaranthaceae, Phyllanthaceae, Polygonaceae, Poaceae, and Solanaceae, and Solanaceae. Tests of secondary metabolite compounds on 31 species of plants in traditional Lingga show that, as many as 15 species contain alkaloid compounds, 17 types contain flavonoids, 27 types contain saponin compounds, 16 types contain steroid compounds, as many as 17 types contain terpenoid compounds and 4 types contain tannins.
Keywords: Ethnobotany, Secondary Metabolites, Traditional Cuisine, Riau Islands. Lingga Malay Tribe.
Tidak tersedia versi lain