Studi Etnobiologi dalam Makanan Tradisional Garang Asem di Desa Dimoro Kabupaten Grobogan Jawa Tengah
Abstract
Traditional food is local wisdom passed down from generation to generation, including ayam garang asem (a type of chicken curry with a very prominent sour taste). The aim of this research is the diversity of plants used to make garang asem and the process of making it. The research method uses an ethnobotanical approach through surveys and semi-structured interviews. Data was analyzed qualitatively. Ayam garang asem is one of the traditional Javanese ethnic foods in Gumuro village with the main flavors being spicy (garang) and tamarind (asem). The taste of tamarind chicken comes from the plants used, namely spicy (chili) and tamarind (starfruit). It was found that 11 species (12 local name) belonging 8 families and 10 genera of plants were used as ingredients to prepare tamarind chicken. Plants are dominated by the Solanaceae family (4 species), followed by Liliaceae (2 species), the rest are one species for each family. The use of starfruit and bay leaves has great potential to be developed as cooking spices because they have antimicrobial bioactivity so they have great potential to be developed as natural food preservatives.
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Sujarwo, W., Arinasa, I. B. K., Salomone, F., Caneva, G., & Fattorini, S. (2014). Cultural erosion of Balinese indigenous knowledge of food and nutraceutical plants. Economic Botany, 68(4), 426-437
Sumono, A. & Agustin, W., (2008) The Use of Bay Leaf (Eugenia polyantha Wight) in dentistry. Dent Jurnal 41(3): 147-150.
Untari, D. T., Darusman, D., Prihatno, J., & Arief, H. (2018). Strategi pengembangan kuliner tradisional Betawi di DKI Jakarta. EKUITAS (Jurnal Ekonomi dan Keuangan), 2(3), 313-340.
Wartini. N.M. (2009). Senyawa penyusun ekstrak flavour daun salam (Eugenia polyantha Wight) hasil destilasi uap menggunakan pelarut n-heksana dan tanpa n-heksana. Agrotekno15(2): 72- 77
Widyawati, T., Yusof, N.A., Asmawi, M.Z. & Ahmad, M. (2015). Anti-hyperglycemic Effect of Methanol Extract of Syzygium polyanthum (Wight.) Leaf in Streptozotocin-Induced Diabetic Rats. Nutrients 7: 7764-7780.
Wijekoon, J.O., Karim, A.A. & Bhat, R. (2011). Evaluation of Nutritional Quality Of Torch Ginger (Etlingera elatior Jack.) inflorescence. International Food Research Journal 18(4): 1415-1420.
Ali, M.R., Hossain, M., Runa, J.F. and Hasanuzzaman, M. (2013). Preliminary cytotoxic activity of different extracts of Averrhoa bilimbi (fruits). International Current Pharmaceutical Journal 2(3): 83-84.
Anggraeni, R. (2016). Studi etnobotani masyarakat subetnis Batak Toba di Desa Peadungdung, Sumatera Utara, Indonesia. Jurnal Pro-Life, 3(2), 129-142.
Arya Mohan, K., Mohammed, S.P. and Sri Ganesan, P. (2016). In vitro hypolipidemic activity of Averrhoa bilimbi flower extract. The Pharma Innovation Journal 5(10): 23-28.
Chowdhury, S.S., Uddin, G.M., Mumtahana, N., Hossain, M. and Hasan, S.M.R. (2012). In-vitro antioxidant and cytotoxic potential of hydromethanolic extract of Averrhoa bilimbi L. fruits. IJPSR 3(7): 2263-2268.
Das, S.D., Sultana, S., Roy, S. and Hasan, S.S. (2011). Antibacterial and cytotoxic activities of methanolic extracts of leaf and fruit parts of the plant Averrhoa bilimbi (Oxalidaceae). Am. J. Sci. Ind. Res. 2(4): 531-536.
Franco, F. M., Chaw, L. L., Bakar, N., & Abas, S. N. H. (2020). Socialising over fruits and vegetables: the biocultural importance of an open-air market in Bandar Seri Begawan, Brunei Darussalam. Journal of Ethnobiology and Ethnomedicine, 16(1), 1-19.
Karon, B., Ibrahim, M., Mahmood, A., Moyneenul Huq, A.K.M., Chowdhury, M.M.U., Hossain, M.A. and Rashid, M.A. (2011). Preliminary antimicrobial, cytotoxic and chemical investigations of Averrhoa bilimbi Linn. and Zizyphus mauritiana Lam. Bangladesh Pharmaceutical Journal 14(2): 127-132.
Mokhtar, S.I. and Abd Aziz, N.A. (2016.) Antimicrobial properties of Averrhoa bilimbi extracts at different maturity stages. J Med Microb Diagn 5:3 DOI: 10.4172/2161-0703.1000233.
Nair, M.S., Soren, K., Singh, V. and Austin, B.B. (2016). Anticancer activity of fruit and leaf extracts of Averrhoa bilimbi on MCF-7 human breast cancer cell lines: a preliminary study. J Pharmacol Ther 4(2): 1-5.
Pendit, P.A.C.D., Zubaidah, E. and Sriherfyna, F.H. (2016). Karakteristik fisik-kimia dan aktivitas antibakteri ekstrak daun bilimbing wuluh (Averrhoa bilimbi L.). Jurnal Pangan dan Agroindustri 4(1): 400-409.
Prastiyanto M.E., Wardoyo, F.A, Wilson, W. and Darmawati, S. (2020). Antibacterial activity of various extracts of Averrhoa bilimbi against multidrug resistant bacteria. Biosaintifika 12(2): 163-168.
Purba, E. C., & Silalahi, M. (2018). Gastronomic ethnobiology of “terites” a traditional Batak Karo medicinal food: A ruminant's stomach content as a human food resource. Journal of Ethnic Foods, 5(2), 114-120.
Rahimah S, F Maryam, BA Limbong. 2019. The toxicity test of ethanol extract of leaves Averrhoa bilimbi l. using brine shrimp lethality test (BSLT). Journal of Pharmaceutical and Medicinal Sciences 4(1): 10-14.
Ramli, S., Radu, S., Shaari, K., & Rukayadi, Y. (2017). Antibacterial activity of ethanolic extract of Syzygium polyanthum L. (Salam) leaves against foodborne pathogens and application as food sanitizer. Biomed Research International
Rianti, A., Novenia, A. E., Christopher, A., Lestari, D., & Parassih, E. K. (2018). Ketupat as traditional food of Indonesian culture. Journal of Ethnic Foods, 5(1), 4-9.
Rocillo-Aquino, Z., Cervantes-Escoto, F., Leos-Rodríguez, J. A., Cruz-Delgado, D., & Espinoza-Ortega, A. (2021). What is a traditional food? Conceptual evolution from four dimensions. Journal of Ethnic Foods, 8, 1-10.
Sá, R.D., Vasconcelosa, A.L., Santos, A.V., Padilha, RJ.R., Alves, L.C.C., Soares, LA.L. and Randau. K.P. (2019). Anatomy, histochemistry and oxalic acid content of the leaflets of Averrhoa bilimbi and Averrhoa carambola. Revista Brasileira de Farmacognosia 29: 11–16.
Seebaluck-Sandoram, R., Lall, N., Fibrich, B., van Staden, A.B., Saleem, H. and Mahomoodally, F. (2019). Antimicrobial, antioxidant and cytotoxic evaluation of two underutilised food plants: Averrhoa bilimbi L. (Oxalidaceae) and Phyllanthus acidus L. Skeels (Phyllanthaceae). Biocatalysis Agric. Biotechnol. 18: 100998.
Setiawan, C.P. (2002). Pengaruh perlakuan kimia dan fisik terhadap aktivitas antimikroba daun salam (Syzygium polyanthum (Wight) Walp). [Skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Silalahi, M., & Wakhidah, A. Z. (2023). The food plants trade in the Kranggan Mas traditional market, West Java Province, Indonesia: food security and local cuisine. Journal of Ethnic Foods, 10(1), 1-17.
Silalahi, M., Nisyawati, Walujo, E.B., Supriatna, J., 2015. Local knowledge of medicinal plants in sub-ethnic Batak Simalungun of North Sumatra, Indonesia, Biodiversitas 16(1), 44-54.
Silalahi, M., Anggraeni, R & Nisyawati. (2018). Studi etnobotani tumbuhan pangan yang tidak dibudidayakan oleh masyarakat lokal Sub-etnis Batak Toba, di Desa Peadungdung Sumatera Utara, Indonesia. Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan, 8(2), 241-250.
Suharti, S., Banowati, A., Hermana, W. & Wiryawan, K.G. (2008). Komposisi dan kandungan kolesterol karkas ayam broiler diare yang diberi tepung daun salam (Syzygium polyanthum Wight) dalam ransum. Media Peternakan 31(2): 138-145.
Sujarwo, W., Arinasa, I. B. K., Salomone, F., Caneva, G., & Fattorini, S. (2014). Cultural erosion of Balinese indigenous knowledge of food and nutraceutical plants. Economic Botany, 68(4), 426-437
Sumono, A. & Agustin, W., (2008) The Use of Bay Leaf (Eugenia polyantha Wight) in dentistry. Dent Jurnal 41(3): 147-150.
Untari, D. T., Darusman, D., Prihatno, J., & Arief, H. (2018). Strategi pengembangan kuliner tradisional Betawi di DKI Jakarta. EKUITAS (Jurnal Ekonomi dan Keuangan), 2(3), 313-340.
Wartini. N.M. (2009). Senyawa penyusun ekstrak flavour daun salam (Eugenia polyantha Wight) hasil destilasi uap menggunakan pelarut n-heksana dan tanpa n-heksana. Agrotekno15(2): 72- 77
Widyawati, T., Yusof, N.A., Asmawi, M.Z. & Ahmad, M. (2015). Anti-hyperglycemic Effect of Methanol Extract of Syzygium polyanthum (Wight.) Leaf in Streptozotocin-Induced Diabetic Rats. Nutrients 7: 7764-7780.
Wijekoon, J.O., Karim, A.A. & Bhat, R. (2011). Evaluation of Nutritional Quality Of Torch Ginger (Etlingera elatior Jack.) inflorescence. International Food Research Journal 18(4): 1415-1420.
Published
2024-03-31
How to Cite
Silalahi, M. (2024). Studi Etnobiologi dalam Makanan Tradisional Garang Asem di Desa Dimoro Kabupaten Grobogan Jawa Tengah. Jurnal Pro-Life, 11(1). https://doi.org/10.33541/jpvol6Iss2pp102
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Articles
Copyright (c) 2024 Marina Silalahi
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