Ethnobotany of Plants as Traditional Food Additives by the Community in Sitellu Tali Urang Jehe Sub-District Pakpak Bharat District

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E-mail: [email protected] ISSN: 2580-278X (e) pp : 87-97

Sainstek: Jurnal Sains dan Teknologi

Vol 15 No 2, December 2023 ISSN: 2085-8019 (p), ISSN: 2580-278x (e)

87

Ethnobotany of Plants as Traditional Food Additives by the Community in Sitellu Tali Urang Jehe Sub-District Pakpak Bharat District

Firra Syahfitri

¹

*, M Idris

¹

, Zahratul Idami

¹

1Biology Department, Universitas Islam Negeri Sumatera Utara Jl. Lap. Golf, Durian jangak, Pancur Batu, Deli Serdang, Sumatera Utara

*email: [email protected]

Article History Received: 10 April 2023 Reviewed: 18 July 2023 Accepted: 19 October 2023 Published: 31 Desember 2023

Key Words

Ethnobotany; Plants;

Cultural Significance Index; Food Additives.

Abstract

Ethnobotany is a science that studies the relationship between humans and plants. This study aims to find out what types of plants are found and used as food additives traditionally, to find out which plant organs will be used as food additives traditionally, and to determine the cultural significance index/Cultural Significance Index (ICS) plants used as traditional Food Additives (BTP) in Sitellu Tali Urang Jehe District. This research is qualitative research and quantitative research. Qualitative research was carried out by calculating the presentation of plant species, and plant organs and calculating cultural interest index values, while qualitative research was carried out by participatory observation, where the researcher was involved in the informants' daily activities. The results of the study obtained 7 typical traditional plants used as food additives namely Rhinacanthus sp, Acmella oleracea (L.) R.K.

Jansen, Curculigo sp, Zanthoxylum piperitum, Etlingera elatior J, Allium schoenoprasom and Solanum sp. Based on the research results, it can be concluded that there are 26 plant species belonging to 13 families. Plant organs used in food additives are: Leaves 27%, Rhizomes 23,1%, Fruits 34,6%, Stems 3,8% and Tubers 11,5%.

The calculation of the ICS value of shallot plants has the highest preference or importance value among other plants, namely 50, while cassava leaves and lime recipes have the lowest importance value among other plants, namely 4.

INTRODUCTION

Biodiversity encompasses the variety of genes, species, and ecosystems that can be found in a specific region. In particular, biological diversity refers to the variety of organisms classified as living beings, including plants which are the most common type of living organisms utilized by humans. Ethnobotany, as defined by Umartani (2020), is the study of interactions between local populations and their

natural environment, particularly the use of plants in their daily lives.

Plants have the potential to serve as food additives when their organs or parts can be consumed by humans, providing nutritional benefits without causing harm. Since ancient times, communities have relied on a diverse range of plants to meet their needs (Nurrahmah, 2021). The practice of choosing food involves utilizing a diverse range of plant components, which is referred to as "plant food diversity."

Food additives, which are substances or

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88 combinations of substances that do not naturally

occur in food materials, have become an essential part of the food industry.

Food additives can be either natural or synthetic. Examples of natural additives include colorants from pandan and turmeric leaves, sweeteners from sugar, and preservatives from salt. Synthetic food additives include colorants, sweeteners, preservatives, flavor enhancers, antioxidants, aroma enhancers, and acidity regulators (Sari, 2017). Food additives that are popular among the general public should not only be nutritionally healthy and taste good, but also fulfill a specific physiological role in the body (Apriliani et al., 2014).

Food additives with physiological roles are those that contain active compounds or components that provide additional health benefits beyond basic nutrition. Examples include flavonoids, tannins, essential oils, and curcuminoids. Food can be classified as functional if it is made from natural ingredients, suitable for daily consumption, has specific functions for the body, is safe to consume, and its content does not interfere with the nutritional value of the food (Umartani, 2020).

In the Sitellu Tali Urang Jehe District, plant diversity offers various possibilities for the application of native plants as food additives.

This research project focuses on the traditional use of plants as food additives in the Maholida and Tanjung Mulia villages in the Pakpak Bharat District. Based on initial observations, several plant species, such as asam cikala, are used by the community as traditional food additives.

The research questions for this study are:

a. what plant species are found and used as traditional food additives in the Sitellu Tali Urang Jehe District? b. What plant organs are used as food additives in the Sitellu Tali Urang Jehe District? c. What is the cultural significance index (ICS) of plants used as traditional food additives in the Sitellu Tali Urang Jehe District?

Within the Sitellu Tali Urang Jehe District, the research undertaken in Maholida and Tanjung Mulia villages provides insight on the connection between local flora diversity and culinary traditions, within the broader context of biodiversity and ethnobotany. Ethnobotany is a field of study that investigates the dynamic relationship between indigenous communities and their surrounding ecosystems, with a

particular focus on the utilization of plants in various aspects of their everyday existence. This study specifically examines a facet of ethnobotany that pertains to the influence of plants as food additives on culinary traditions.

This study aims to comprehensively document and assess the traditional utilization of diverse plant species as food additives, thereby highlighting the inherent importance of biodiversity. The involvement with biodiversity extends beyond the borders of academia, as it has a tangible and experiential aspect for the communities engaged in it. The indigenous community's ancestral wisdom, passed down through generations, serves as a valuable repository of insights into the utilization of the varied botanical resources found in the Sitellu Tali Urang Jehe District. This knowledge encompasses techniques for augmenting the taste and longevity of food, as well as potentially enhancing its nutritional value.

This research is situated at the intersection of the longstanding tradition of utilizing a variety of plant constituents in culinary practices, and the modern comprehension of food additives that can be derived from both natural and synthetic sources. The primary emphasis of this study is on the utilization of naturally occurring additives obtained from plant resources that are readily accessible within the immediate vicinity. This is consistent with a wider international concern for natural food additives, which are regarded as healthier and more environmentally friendly substitutes for synthetic chemicals.

The study inquiries are focused on the identification of plant species that are employed as traditional food additives, the specific plant organs that are utilised, and the cultural relevance of these plants within the community.

These inquiries are part of a broader story. The mentioned references to active compounds such as flavonoids, tannins, essential oils, and curcuminoids in relation to "plant food diversity"

contribute to an enhanced comprehension of the physiological functions that these natural food additives serve. These compounds offer supplementary health advantages that extend beyond fundamental nutrition.

The examination of the cultural significance index (ICS) of these plants enhances the discussion by offering a quantitative perspective to evaluate the inherent

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89 worth of these botanical resources. This

phenomenon provides a connection between empirical and cultural domains, bridging the gap between botanical and gastronomic realms, as well as linking the ancient and modern contexts.

By engaging in this practice, it serves the purpose of not only recording the conventional knowledge but also presents an avenue for recognizing the inherent value that these natural food additives possess within the realm of contemporary food science and the broader food industry.

The research conducted in the Maholida and Tanjung Mulia community benefits from a diverse range of biodiversity and a well- established ethnobotanical heritage. This phenomenon provides insight into the interplay between the natural environment and human creativity, resulting in culinary traditions that hold cultural significance and contribute to nutritional well-being. This sophisticated comprehension could potentially result in enhanced conservation measures, sustainable culinary practices, and a more profound recognition of the biodiversity that supports these communities.

METHOD

The research was conducted from September to November 2022 in Maholida and Tanjung Mulia Villages, Sitellu Tali Urang Jehe Subdistrict, Pakpak Bharat Regency. The obtained plant species were brought to the Medanase Laboratory at the University of North Sumatra for identification.

The tools used in this study were writing equipment, voice recorders, cameras, black cloth, rulers, labels, cardboard, alcohol spray, plastic bags, cutter knives, thread, markers, pH meters, and Thermo hygrometers. The materials used in this study were plants to be identified, 70% alcohol, and newspaper.

This research was a descriptive exploratory study that provided detailed information about community knowledge of plants and observed community activities such as collecting and managing plants used as food additives. The research method combined qualitative and quantitative research.

Quantitative research involved calculating the percentages of plant species and plant organs and

computing the Cultural Importance Index (ICS).

The qualitative research involved participatory observation, where the researcher was involved in the informants' daily activities, such as gardening and processing plants consumed by the informants.

The research objects were plants that could be processed as food additives in Sitellu Tali Urang Jehe Subdistrict, Pakpak Bharat Regency. Then, the research subjects were community members who understood the types of plants used as food additives and the processing methods. In accordance with the mixed-methods approach, the incorporation of documentation photos serves as supplementary research data. These photos offer a visual depiction of the different phases of plant processing, the engagement of community members with these plants, and the wide range of plants employed as food additives in the area.

Data collected included plant species used as food additives. Plant species data were collected through semi-structured interviews with community members knowledgeable about food plants. The interview results were compiled in a table using a list of questions related to the research problem and objectives. Participatory observation involved visiting the community and collecting plant species directly.Documentation aimed to photograph community activities related to collecting food plants for identification and photographing food plants processed by the community as food additives. The obtained plant species were documented and brought to the Medanase Laboratory at the University of North Sumatra for identification. The next step involved creating herbarium specimens for some plant species. The unidentified plants were identified, and the identified plant specimens were compiled.

Data analysis in this study used qualitative and quantitative descriptive analysis techniques.

Qualitative data were analyzed based on interviews and participatory observation results.

Research data were tabulated in tables grouped by plant species, scientific name, organ/part of the plant used, and processing method.

RESULTANDDISCUSSION The present investigation was conducted in Desa Tanjung Mulia and Desa Maholida. Desa

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90 Tanjung Mulia and Desa Maholida are situated

within a sub-district that falls under the administrative jurisdiction of the Pakpak Bharat Regency in the province of North Sumatra, Indonesia. The geographical area under consideration is renowned for its elevated topography and potentially diverse array of

botanical taxa, as evidenced by the findings of this ethnobotanical investigation.

The research findings on the observation of plant species from 18 respondents in Maholida Village and Tanjung Mulia Village, Sitellu Tali Urang Jehe Subdistrict, Pakpak Bharat Regency, revealed 26 types of plants, as shown in Table 1.

Table 1. Types of plants

No Plant Name

Famili Habitus Local Name Scientific Name

1. Cabai Merah Capsicum annum L. Solanaceae Perdu

2. Cabai Rawit Capsicum frutescens Solanaceae Herba

3. Tomat Solanum lycopersicum Syn. Solanaceae Herba

4. Bungke Solanum sp. Solanaceae Pohon

5. Bawang Merah Allium cepa L. Liliaceae Herba

6. Bawang Putih Allium sativum L. Liliaceae Herba

7. Bawang Gendera Allium schoenoprasom Liliaceae Herba 8. Jahe Zingiber officinale Roscoe. Zingiberaceae Herba

9. Kunyit Cucurma longa L. Zingiberaceae Herba

10. Kencur Kaempferia galanga L. Zingiberaceae Herba

11. Kapulaga Amomum compactum Sol. Ex Maton. Zingiberaceae Herba

12. Lengkuas Alpinia galanga Zingiberaceae Herba

13. Asam Cikala Etlingera elatior J. Zingiberaceae Perdu 14. Kunyit Putih Curcuma zedoaria Salisb. Zingiberaceae Herba 15. Daun Jeruk Purut Citrus hystrix DC. Rutaceae Pohon

16. Jeruk Nipis Citrus aurantifolia Rutaceae Pohon

17. Andaliman Zanthoxylum piperitum Rutaceae Pohon

18. Kemiri Aleurites moluccana L. Euphorbiaceae Pohon

19. Serai Cymbopogon citratus DC. Poaceae Herba

20. Daun Salam Syzigium polyanthum Myrtaceae Pohon

21. Kemangi Ocimum x citriodorum Vis. Lamiaceae Herba

22. Daun Singkut Curculigo sp. Araceae Herba

23. Sibancer Acmella oleracea (L.) R.K. Jansen. Asteraceae Herba

24. Resep Kapur Rhinacanthus sp. Acanthaceae Herba

25. Daun Coklat Theobroma cacao L. Sterculiaceae Pohon

26. Kelapa Coconut nucifera L. Arecaceae Pohon

Based on the plant species used as traditional food additives in Maholida Village and Tanjung Mulia Village, Sitellu Tali Urang Jehe Subdistrict, 26 plant species belonging to 13 families were identified. Zingiberaceae family plants were most commonly used, including Zingiber officinale Roscoe, Cucurma longa L, Kaempferia galanga L, Elettaria cardamomum, Alpinia galanga, and Etlingera elatior J. Solanaceae family plants included Capsicum annum L, Capsicum frutescens, Solanum lycopersicum Syn, and Solanum sp.

Liliaceae family plants consisted of Allium cepa L, Allium sativum L, and Allium schoenoprasom.

Rutaceae family plants included Citrus hystrix, Citrus aurantifolia, and Zanthoxylum piperitum.

Lastly, Arecaceae family plants featured Coconut nucifera L.

From the interviews conducted, 7 unique plants from the Sitellu Tali Urang Jehe Subdistrict in Pakpak Bharat Regency were identified as traditional food additives. These include Resep Kapur (Rhinacanthus sp.), which is used to add aroma to traditional food or

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91 beverages; Sibancer (Acmella oleracea (L.) R.K.

Jansen.), used as a vegetable substitute in traditional Ginaru food; Singkut Leaf (Curculigo sp.), used as a food wrapper; Andaliman (Zanthoxylum piperitum), employed as a flavor enhancer or bitter taste provider; Torch Ginger

(Etlingera elatior J.), used as an acidity neutralizer in traditional Pelleng food; Bungke (Solanum sp.), added for a bitter taste in traditional Nakam Pagit food; and Chive (Allium schoenoprasom), utilized as a garlic substitute in traditional dishes.

Table 2. Plant Type Presentation

No Species Name Scientific Name Total % Plant type

1. Cabai Merah Capsicum annum L. 18 / 18 x 100% 100%

2. Cabai Rawit Capsicum frutescens 15 / 18 x 100% 83%

3. Bawang Merah Allium cepa L. 18 / 18 x 100% 100%

4. Bawang Putih Allium sativum L. 15 / 18 x 100% 83%

5. Kemiri Aleurites moluccana L. 15 / 18 x 100% 83%

6. Tomat Solanum lycopersicum Syn. 8 / 18 x 100% 44%

7. Jahe Zingiber officinale Roscoe. 10 / 18 x 100% 55%

8. Kunyit Cucurma longa L. 18 /18 x 100% 100%

9. Serai Cymbopogon citratus DC. 10 / 18 x 100% 55%

10. Daun Salam Syzigium polyanthum 12 / 18 x 100% 66%

11. Asam Cikala Etlingera elatior J. 17 /18 x 100% 94%

12. Andaliman Zanthoxylum piperitum 17 / 18 x 100% 94%

13. Bawang Gendera Allium schoenoprasom 16 / 18 x 100% 88%

14. Kemangi Ocimum x citriodorum Vis. 11 / 18 x 100% 61%

15. Bungke Solanum sp. 15 /18 x 100% 83%

16. Daun Singkut Curculigo sp. 11 /18 x 100% 61%

17. Sibancer Acmella oleracea 18 / 18 x 100% 100%

18. Kencur Kaempferia galanga L. 9/ 18 x 100% 50%

19. Kapulaga Amomum compactum Sol. Ex Maton. 9 / 18 x 100% 50%

20. Resep Kapur Rhinacanthus sp 9 /18 x 100% 50%

21. Daun Jeruk Purut Citrus hystrix 15 /18 x 100% 83%

22. Jeruk Nipis Citrus aurantifolia 16 /18 x 100% 88%

23. Daun Coklat Theobroma cacao L. 10 / 18 x 100% 55%

24. Lengkuas Alpinia galanga 11 / 18 x 100% 61%

25. Kelapa Coconut nucifera L. 10 / 18 x 100% 55%

26. Kunyit Putih Curcuma zedoaria Salisb. 9 / 18 x 100% 50%

According to (Simanullang et al., 2021), Indonesia is home to an abundant biodiversity of plants that serve as food additives. The Zingiberaceae genus is one of the most widely used plants as food additives in Indonesia. The Zingiberaceae family is commonly used in various types of dishes due to its distinctive aroma and ability to add color to dishes, making them more visually appealing.

Based on the types of plants traditionally used as food additives in Sitellu Tali Urang Jehe Subdistrict, the distribution of plant species can be observed in Table 2. It illustrates the use of

plants as food additives by the community, the species with the highest usage rate is turmeric, with a 100% representation, while the least used plant is tomato, with a 44% representation.

Turmeric is a type of spice widely used in various dishes. It contains numerous active substances, one of which is an antioxidant.

Within this antioxidant component, there is an essential compound in turmeric called curcumin.

Curcumin is a yellow pigment found in turmeric that has a wide spectrum of biological activities, such as antibacterial, antioxidant, and anti-

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92 hepatotoxic properties, which can enhance the

absorption of vitamins A, D, E, and K.

The community obtains plants for use as food additives through various means, such as cultivating their crops, purchasing them from traditional markets, or sourcing them from forests. The most common method for obtaining plants is through self-cultivation or farming, with a representation of 69.2%, while purchasing from markets and collecting from forests both have a representation of 15.4%. (Suroto, 2016) states that Indonesia is a country with abundant biodiversity in the form of forest and agricultural resources.

Traditional food is derived from local natural resources and livestock produced in the area. The available food sources are processed by local communities into unique traditional dishes. Based on research in Sitellu Tali Urang Jehe Subdistrict, Pakpak Bharat Regency, there are 4 traditional dishes: a. Pelleng: Main ingredients are red chili, green chili, bird's eye chili, shallots, garlic, ginger, lemongrass, bay leaves, and coconut. Turmeric and tamarind are used as food additives, b. Nditak: Main ingredients are rice, palm sugar, and salt. Young coconut is used as a food additive, c. Ginaru:

Main ingredients are rice, tubers, vegetables, red chili, shallots, green chili, lemongrass, bay leaves, ginger, and petai. bancer and gendera onions are used as food additives, and d. Nakam Pagit: Main ingredients are rice, vegetables, and salt. Bungke is used as a food additive.

Various plant organs are commonly employed as food additions, including fruits, rhizomes, leaves, stems, and tubers. Among these options, fruits are the most commonly utilized, accounting for 34.6% of the total representation.

Following fruits, leaves are employed at a rate of 27%, while stems are utilized at a slightly lower proportion of 23.1%. Tubers and rhizomes, on the other hand, are used less frequently, with respective representations of 11.5% and 3.8%.

The observed distribution of plant parts in local culinary practices can be attributed to the varying utility and significance assigned to different plant parts. Despite their relatively reduced presence, rhizomes, namely those belonging to the Zingiberaceae family, occupy a significant position owing to their peculiar olfactory characteristics and capacity to impart vibrant hues to culinary preparations, so

augmenting both their visual allure and gustatory attributes. The primary utilization of fruits can be ascribed to their inherent variety and immediate suitability for consumption, hence enhancing culinary preparations with their natural flavors and nutritional advantages.

Fruit parts include red chili, bird's eye chili, tamarind, andaliman, bungke, tomato, and candlenut. Rhizomes include ginger, turmeric, galangal, kencur, and cardamom. Leaves include bay leaves, basil, singkut leaves, sibancer, resep kapur, kaffir lime leaves, and cocoa leaves.

Stems include lemongrass, and bulbs include shallots, garlic, and gendera onions. According to Nurhidayah et al. (2015), rhizomes and fruits are the most widely used because they can be consumed directly or mostly without special processing.

It shows that fruits are the most commonly used plant organ, with a representation of 34.6%, while stems have the lowest representation at 3.8%. Rhizomes used as food additives include ginger, turmeric, galangal, kencur, and cardamom. Plants from the Zingiber genus are widely used worldwide as food additives, especially rhizomes. These plants have a long history of ethnobotanical use because many rhizomes have antimicrobial properties derived from essential oils (Rukmana

& Zulkarnain, 2022).

Plant processing methods used by the community include blending, pounding, juicing, boiling, kneading, cutting/slicing, smoking, and direct consumption. The most common method is blending. Knowledge about managing plant diversity varies among communities. According to Simanullang et al. (2021), plants used as food additives are processed by cooking, grinding, pounding, cutting, grating, crushing, roasting, boiling, and soaking.

The prevalence of the Zingiberaceae family, specifically Zingiber officinale Roscoe and Curcuma longa L., in the indigenous culinary practices of the region underscores the native preference for fragrant and color- enhancing constituents. The aforementioned botanical species not only enhance the sensory characteristics of food, but also possess inherent health-promoting properties, as recognized in scholarly literature (Dewi et al., 2016). The significant utilization of rhizomes and fruits, as evidenced by the distribution data presented in

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93 Table 2, highlights the pivotal position that these

botanical components hold within the indigenous culinary.

Plants used as food additives by the communities of Maholida Village and Tanjung Mulia Village serve as flavor enhancers, aroma providers, acidity regulators, food preservatives, taste strengtheners, food softeners, and thickeners. The most commonly used plants are those that enhance flavor and provide aroma.

According to Apriliani et al. (2014), plants used as food additives include flavor and aroma enhancers, natural colorants, preservatives, acidifiers, or neutralizers, and are typically cooked.

The culinary essence of traditional foods such as Pelleng, Nditak, Ginaru, and Nakam Pagit is significantly influenced by the incorporation of these native botanical species.

Plants fulfill diverse culinary roles, encompassing flavor enhancement, scent infusion, and nutritional enrichment.

Consequently, they play a pivotal role in shaping the distinctive taste profiles and health advantages linked with these customary gastronomic creations. The use of various plant components such as fruits, rhizomes, leaves, stems, and tubers enhance the sensory attributes, including texture, flavor, and nutritional composition, of these culinary preparations, thereby endowing them with unique characteristics that are highly valued within the local community.

Based on the calculation of the ICS (Cultural Significance Index), the values are obtained from the perspective of the community in terms of quality, intensity, and exclusivity.

The ICS calculation is based on the values from the perspective of the community in terms of quality, intensity, and exclusivity. Shallots have the highest preference or importance value among other plants, which is 50, while daun singkut and resep kapur plants have a very low preference or importance value among other plants, which is 4. Based on Table 3, the ICS calculation shows the level of importance of each plant species utilized by the community.

Based on the value analysis of the plants utilized by Maholida Village and Tanjung Mulia Village.

Based on the ICS analysis results, Maholida Village and Tanjung Mulia Village found plant species with values ranging from

high, medium, low, and very low. According to Maruapey et al. (2022), the ICS is a quantitative ethnobotanical analysis result that shows the importance and value of each beneficial plant species based on the community's needs. The ICS calculation result figures indicate the level of importance of each beneficial plant species for the community. The more plant uses, the greater the importance value of that plant.

Based on Table 3, there were no plant species found with an ICS value in the very high category (>100). This means that the quality, intensity, and exclusivity values show that the plant species present in Maholida Village and Tanjung Mulia Village have high, medium, low, and very low importance values. This indicates that the plants found in both villages are continuously used in daily life. According to Maruapey et al. (2022), the more needs for plant use, the greater the importance of the plant.

The ICS provides insight into the inherent worth of these biological resources within the community. The significant favorability towards Allium cepa L. can be attributed to its essential contribution to culinary practices, but the comparatively smaller preference for daun singkut and resep kapur may suggest their limited or seldom utilization. The lack of plant species falling under the "very high" category could potentially indicate a more equitable exploitation of a wide range of plant species, rather than an excessive dependence on a limited number of species.

The examination of the Cultural Significance Index (ICS) in the research findings reveals the presence of a diverse botanical culture within these communities. It is evident that particular plant species, such as Allium cepa L. (shallots), hold a prominent position in their culinary practices, indicating their major importance. This observation indicates that the community places importance on its botanical resources and incorporates them into their everyday activities, presumably in a manner that promotes sustainability and equilibrium. This is evident from the wide range of plant species being utilized and the absence of any plant species falling under the "very high" ICS category.

The research conducted in Desa Maholida and Desa Tanjung Mulia Kecamatan Sitellu Tali Urang Jehe Kabupaten Pakpak

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94 Bharat, and in Kampar Kiri Hulu, Riau,

Indonesia, exemplify sincere efforts to record indigenous botanical knowledge within distinct communities, albeit with minor variations in emphasis and approaches. The primary aim of the research conducted by Desa Maholida and Desa Tanjung Mulia was to ascertain and document a range of plant species that are employed as traditional food additives in regional culinary traditions. In contrast, the study conducted in Riau had a more comprehensive objective, which involved examining a wider range of subjects. This included not only the analysis of food plants, but also the investigation of medicinal plants utilized in maternal health care by the local Malay populations (Susandarini et al., 2021).

Both studies recognize the significant dependence of isolated or rural societies on botanical resources for food and health. The authors emphasize the significance of recording and documenting indigenous ethnobotanical knowledge in order to facilitate possible initiatives related to development and conservation. The study conducted by Desa Maholida and Desa Tanjung Mulia employed a technique that encompassed direct interviews and questionnaires as means of data collection pertaining to the utilization of plants as food additives. In contrast, the study conducted in Riau utilized interviews that were carried out in three distinct communities (Susandarini et al., 2021). The organization expanded the scope of its data collecting by enlisting the participation of 20 individuals knowledgeable in food plant diversity and 73 individuals knowledgeable in medicinal plants used in maternal health care.

This was followed by doing fieldwork to gather plant specimens for the purpose of identification.

The findings from this study and the other study done in Riau revealed a disparity in the diversity of plant species recorded (Susandarini et al., 2021)..

The research conducted by Desa Maholida and Desa Tanjung Mulia aimed to identify a total of 26 plant species that are commonly utilized as traditional food additives.

These plant species were found to belong to 13 distinct families. In contrast, the study conducted in Riau revealed a greater diversity of plant species, encompassing a total of 76 food plant

species from 35 different families, as well as 34 therapeutic plant species from 26 families.

The Desa Maholida and Desa Tanjung Mulia study provided detailed analysis of the purchase of plants, focusing primarily on three methods: self-cultivation or farming, traditional marketplaces, and forest sourcing. In a similar vein, the study conducted in Riau observed that the majority of plants were sourced from domestic gardens (46%), cultivated fields (36%), and natural forests (18%), indicating a common trend in plant procurement throughout both studies.

Comparing this study to another similar study which done also in Riau highlighted the essential contribution of plant resources in meeting the daily requirements of communities, but with varying emphasis. The Desa Maholida and Desa Tanjung Mulia study focused on the utilization of plant resources as food additives, while the Riau study examined their significance in terms of both food and maternal health care.

Although both studies have a shared focus on ethnobotany and employ interview-based techniques for data gathering, they differ in terms of their research goals, the extent of plant species documented, and the particular cultural or health-related situations investigated. The Riau study explores a wide range of plant utilization, encompassing maternal health care, and records a greater variety of plant species, thereby highlighting the substantial traditional knowledge possessed by the Malay communities in Riau, Indonesia.

After conducting a comparative study of research undertaken in Desa Maholida, Desa Tanjung Mulia, and Riau, it is appropriate to consider the wider societal and environmental advantages that arise from the customary use of plants as food additives. The proximity of food plants to residential areas amplifies a multitude of benefits that resonate across human, community, and environmental domains. The main factor that influences better eating habits is the close proximity of food plants, which is supported by the notable preference for Allium cepa L. identified in the communities under investigation. According to a recent article (Hume et al., 2022; Koay & Dillon, 2020), the presence of fresh produce not only promotes a well-rounded diet but also plays a crucial role in

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95 preserving culinary customs that rely on the use

of locally obtained, fresh products.

From an economic perspective, the conventional approach of acquiring plants through self-cultivation, traditional marketplaces, and forest sourcing, as witnessed in Desa Maholida and Desa Tanjung Mulia, aligns with the economic benefits associated with local food production. According previous studies (Hume et al., 2022; Koay & Dillon, 2020), engaging in the practice of saving on grocery expenses through sustainable local food production not only has the ability to promote local economies, but also presents employment prospects.

The adherence to traditional techniques demonstrates a sense of environmental prudence that aligns with the advantages of local food production in terms of the environment. The reduction in transportation, combined with sustainable sourcing procedures, mitigates the release of greenhouse gas emissions, fostering a mutually beneficial relationship with the natural environment.

Moreover, the indigenous botanical knowledge that is inherent to these communities functions as a valuable educational foundation, facilitating a more profound comprehension of agriculture, nutrition, and the responsible management of the environment. The social cohesion and communal learning demonstrated through community interactions surrounding traditional food practices are analogous to the social advantages derived from community gardens and local food production programs (Hume et al., 2022; Koay & Dillon, 2020).

The study did not specifically investigate the mental well-being benefits of engaging with nature in acquiring food plants.

However, it is worth noting that such involvement correlates with the larger therapeutic benefits associated with interacting with nature (Hume et al., 2022; Koay & Dillon, 2020). Furthermore, the analysis conducted by the ICS highlights the utilization of a wide range of plant species, which serves to emphasize the advantages of biodiversity. This not only enhances the local environment but also strengthens its ability to withstand and recover from the negative impacts of pests and diseases.

Given the multitude of benefits associated with these various dimensions, the

results of this study, together with the comparison analysis conducted with the Riau study, shed light on a significant interrelationship between ethnobotany, community welfare, and environmental conservation. The comprehensive

comprehension of the customary utilization of plants as food additives, when contrasted with the wider societal and environmental advantages, highlights the significant favorable influence of these activities on both small-scale and large-scale levels. This reflection serves to expand the conversation beyond the specific findings of the study and calls for a more complete investigation into the interconnected domains of ethnobotany, communal sustenance, and environmental harmony.

In conclusion, it is obvious that the topic at hand is complex and multifaceted. Through our discussion, we have explored several perspectives and arguments, shedding light on the intricacies of the issue. While there may not be a definitive answer or resolution, it is crucial to continue engaging in thoughtful dialogue and further research to deepen our understanding. By doing so, we can contribute to the ongoing discourse and potentially uncover new insights that may lead to a more comprehensive understanding of the subject matter.

This study contributes to the subject of ethnobotany by examining the traditional utilization of plants as food additions in the Maholida and Tanjung Mulia villages located in the Sitellu Tali Urang Jehe District. In contrast to previous studies that mostly concentrated on medical uses or general classifications of plant utilization, our research specifically examines the culinary sphere, revealing a diverse array of indigenous knowledge that intricately combines the fields of gastronomy and botany.

The methodological technique employed in this work establishes a unique precedence. The Cultural Significance Index (ICS) is utilized to objectively assess the inherent worth of these biological resources within the local populations. The use of this analytical framework provides a comprehensive comprehension of the hierarchical inclination exhibited by plant species, including Allium cepa L., daun singkut, and resep kapur, thereby illuminating their individual contributions to the culinary customs prevalent in the area. This

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96 study employs a quantitative ethnobotanical

analysis that surpasses the reliance on qualitative assessments found in previous studies. It presents a more systematic and reproducible approach for assessing the importance of plant species in local cuisines across various cultural contexts.

Furthermore, this study expands the discussion beyond simple identification and application, to encompass the wider socio- cultural and environmental context in which these culinary practices are situated. The results of our study emphasize the interdependent connection between local people and their natural surroundings, enhancing the current discourse by providing a nuanced comprehension of how biodiversity supports not just ecological but also cultural sustainability.

Moreover, through the comparison of contemporary knowledge on food additives and traditional practices, this study aims to establish a connection between ancestral wisdom and modern food science. The study's nuanced findings make a valuable contribution to the ongoing worldwide discussion on sustainable food practices. Additionally, they provide a foundation for further investigations into the interconnectedness of ethnobotany, cuisine, and community-based biodiversity conservation. In brief, this research makes several distinct contributions that expand the methodological, conceptual, and practical boundaries of ethnobotanical studies in Indonesia and other regions.

CONCLUSION

Based on the research conducted, the following conclusions can be drawn: In Sitellu Tali Urang Jehe Subdistrict, there are 26 types of food additive plants belonging to 13 families, namely Capsicum annum L., Capsicum frutescens, Allium cepa L., Allium sativum L., Aleurites moluccana L., Solanum lycopersicum Syn, Zingiber officinale Roscoe, Curcuma longa L., Cymbopogon citratus DC, Syzigium polyanthum, Etlingera elatior J, Zanthoxylum piperitum, Allium schoenoprasom, Ocimum x citriodorum Vis, Solanum sp., Curculigo sp., Acmella oleracea, Kaempferia galanga L., Amomum compactum Sol. Ex Maton, Rhinacanthus sp., Citrus hystrix, Citrus aurantifolia, Theobroma cacao L., Alpinia

galanga, Cocos nucifera L., and Curcuma zedoaria Salisb. Plant organs used in Sitellu Tali Urang Jehe Subdistrict as food additives are:

Leaves 27%, Rhizomes 23.1%, Fruits 34.6%, Stems 3.8%, and Tubers 11.5%. Based on the ICS calculation of Food Additive Materials, the Allium cepa L plant has the highest preference or importance value among other plants, which is 50 (high category), while daun singkut and resep kapur plants have the lowest importance value among other plants, which is 4 (low category).

Based on this research, it is suggested that further research on the ethnobotany of food additive plants be conducted by various communities to more broadly explore the types of food additive plants and their uses, as well as to increase the knowledge of the community about plants that are beneficial as traditional food additives.

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