CD Skripsi
Studi Etnobotani Kuliner Tradisional Dan Upacara Adat Di Kecamatan Kampar Kiri, Riau Serta Uji Fitokimianya
Traditional culinary and traditional ceremonies are local wisdom that is still
conserved by the people of Kampar Kiri Subdistrict. Plants have become part of
culture and are local knowledge in people's lives, such as culinary and traditional
ceremonies. This study aims to determine the species of plants used in traditional
culinary and traditional ceremonies of Kampar Kiri and to identify the
phytochemical content. Ethnobotanical data were obtained using purposive
sampling and snowball sampling method through semi-structured interviews.
Furthermore, identification, phytochemical testing and data analysis were carried
out. The results of the study found as many as 27 kinds of culinary which were
divided into 4 culinary groups, and there were 2 groups of traditional ceremonies,
namely the life cycle ceremony and the wish and oath ceremony. As many as 35
species of culinary plants were inventoried and classified into 20 families that were
used as main ingredients, supporting materials, herbs and spices in traditional
Kampar Kiri cuisine which was dominated by the Poaceae family using seven plant
organs, as well as 17 families from 32 species of plants as ingredients in the
traditional ceremonial tradition of Kampar Kiri which is dominated by the
Zingiberaceae family using six plant organs. Positive results on the phytochemical
content of typical traditional culinary plants and traditional ceremonies of Kampar
Kiri found alkaloids (17 and 12 species), flavonoids (16 and 17 species), saponins
(23 and 18 species), tannins (15 and 10 species), terpenoids (25 and 17 species) and
steroids (4 and 6 species).
Keywords: Kampar Kiri, Local Wisdom, Traditional Ceremonies, Traditional
Culinary, Secondary Metabolites
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