STUDI ETNOBOTANI PADA RAGAM KULINER KHAS SUMATRA BARAT DI KABUPATEN PADANG PARIAMAN

Abstrak

The importance of preserving traditional cuisine based on the use of local plants as main ingredients, spices, and herbs. Padang Pariaman Regency was chosen because it has a wealth of Minangkabau cuisine supported by natural resources and local wisdom. This study aims to identify Minangkabau-style cuisine based on local plants in Padang Pariaman Regency, West Sumatra, as part of cultural preservation efforts. The Participatory Ethnobotanical Appraisal (PEA) method was applied through in-depth interviews with 31 respondents in five villages. The results revealed 34 types of traditional dishes utilizing 49 plant species (24 families), primarily the fruits, leaves, and seeds, which are ground into a paste, with the main source being local markets. This study underscores the necessity of documenting local knowledge to preserve Minangkabau culinary heritage. The conclusion of this study emphasizes the importance of documenting local knowledge as an effort to preserve Minangkabau culinary culture. The implications of this study indicate that local biodiversity has significant potential for further development, both in preserving traditional community knowledge and as a foundation for developing culinary products based on local spices. Therefore, support from various parties is needed to promote the preservation of local plant resources and the innovation of economically valuable products based on local wisdom.