Studi Etnobotani Tumbuhan Rempah Sebagai Bumbu Masakan Pada Masyarakat Mandailing, di Kecamatan Batang Natal, Kabupaten Mandailing Natal

Abstract

The ethnobotany study of spice plants as cooking spices in Batang Natal District, Mandailing Natal Regency, aims to find out about the spice plants used in the typical cooking spices of the Mandailing community. This research was carried out from January to May 2022 in the villages of Tarlola, Sipogu and Muara Parlampungan, Mandailing Natal Regency, North Sumatra. The method used is an open-ended interview method which is carried out openly and in depth to key informants, namely cook mothers about the types of spice plants, the parts used and how to process them as well as a questionnaire method that is carried out to the community purposively to find out social, economic conditions. , and knowledge of spice plants used in everyday life. The results obtained showed that the people of Batang Natal sub-district knew about 40.73% of spice plants as cooking spices, 34 types of spice plants were known and identified consisting of 16 families with the highest Index of Cultural Significance (ICS) value, namely Chili (Capsicum annum L. .) as many as 630. The part of the plant that is most widely used as a spice is the fruit part. There are 18 types of cuisine that are typical of Mandailing, one of which is Gulai Asom Pade. The level of importance of spice plants chose 50.91% as very important and the level of use of spices in the category of frequent. The source of knowledge of the spice plants of the Mandailing community comes from their parents. Knowledge degradation of age group A (20-35 years) to age group C (> 50 years) was 47.05%.