Biodiversitas Jurnal Of Biological Diversity Sebelas Maret University Volume 21, Number 10, Oktober 2020

Title	Biodiversitas Jurnal Of Biological Diversity Sebelas Maret University Volume 21, Number 10, Oktober 2020
Edition	Volume 21, Number 10, Oktober 2020
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ISBN/ISSN
Author(s)
Subject(s)	Biological
Classification
Series Title
GMD	Karya Tulis Ilmiah
Language	Indonesia
Publisher	The Society For Indonesia Biodiversity
Publishing Year
Publishing Place	Surakarta
Collation
Abstract/Notes	Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia ZIDNI ILMAN NAVIA1,♥ , DITA AUDIRA1 , NURUL AFIFAH1 , KASANOVA TURNIP1 , NURAINI2 , ADI BEJO SUWARDI2 1Department of Biology, Faculty of Engineering, Universitas Samudra. Jl. Meurandeh, Langsa 24416, Aceh, Indonesia Tel.: +62-641-426535, ♥email: navia1529@gmail.com 2Department of Biology Education, Faculty of Teacher Training and Education, Universitas Samudra. Jl. Meurandeh, Langsa 24416, Aceh, Indonesia Manuscript received: 11 July 2020. Revision accepted: 1 September 2020. Abstract. Navia ZI, Audira D, Afifah N, Turnip K, Nuarini, Suwardi AB. 2020. Ethnobotanical investigation of spice and condiment plants used by the Taming tribe in Aceh, Indonesia. Biodiversitas 21: 4467-4473. Communities are inseparable from plants in meeting their daily food needs, especially plants as supplementary food. The aim of this study was to investigate of ethnobotany and economic value of spice and condiment plants used by Tamiang tribe in Aceh, Indonesia. A field survey was conducted in three sub-districts, namely Rantau, Seruwai, and Bendahara, Aceh Tamiang District involved 150 respondents (50 individuals from each sub-district) were randomly selected. A total of 31 spices and condiments plants consisting of 26 genera and 18 families was recorded in the study area. Fruits (36%) are the most commonly used parts of plants for spices and condiments, followed by leaves (16%), seeds (13%), rhizome and flower (10% respectively), bulb (6%), and stem and bark (3% respectively). These species were used for preserving traditional cuisines such as bubur pedas, ikan cang rebong, and anyang. Capsicum annuum L has high economic value. The Tamiang tribe has always preserved traditional knowledge of the use of various spices and condiment plants for traditional cuisine. Keywords: Aceh Tamiang, biodiversity, economics, Tamiang tribe, traditional cuisine
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