B IOD I V E R S I TA S
Volume 23, Number 4, April 2022
Pages: 2017-2024
ISSN: 1412-033X
E-ISSN: 2085-4722
DOI: 10.13057/biodiv/d230437
Documentation of the traditional Gayo food in Lokop Village,
East Aceh, Indonesia
RAMAIDANI, ZIDNI ILMAN NAVIA♥
Department of Biology, Faculty of Engineering, Universitas Samudra. Jl. Meurandeh, Langsa 24416, Aceh, Indonesia.
Tel. +62-641-426535, ♥email: navia1529@gmail.com
Manuscript received: 22 December 2021. Revision accepted: 24 March 2022.
Abstract. Ramaidani, Navia ZI. 2022. Documentation of the traditional Gayo food in Lokop Village, East Aceh, Indonesia. Biodiversitas
23: 2017-2024. The Gayo Tribe community in Lokop Village, Serbajadi Sub-district, East Aceh, Indonesia, has known the traditional
use of plants to meet food needs for a long time. However, this knowledge has not been widely documented. Therefore, it is necessary to
conduct a study to document the typical food of the Gayo Tribe in Lokop Village, Serbajadi Sub-district, East Aceh, Indonesia. This
study was conducted using the Snowball sampling method and semi-structured interviews involving 37 respondents. A total of 14 types
of traditional Gayo food were documented, namely Cecah bajik, Cecah kekulit, Cecah ries, Jurung pengat, Masam jing, Apam, Berteh,
Brahrum, Gutal, Lepat, Pulut berkerabu, Pulut manis, Pulut semplah, and Tumpi. In contrast, 52 plant species belonging to 46 genera
and 31 families were used in traditional Gayo food. The most widely used family was Zingiberaceae with 5 species, the most widely
used growth form was herb at 39%, and the most widely used plant parts were leaves and fruit, with 21% each. The frequency of using
plants as the food was 100% for the species of Diplazium esculentum (Retz.) Sw. and Colocasia esculenta (L) Schott. The Gayo Tribe
uses plants in their traditional food to contribute to economic value, health maintenance, and conservation efforts.
Keywords: East Aceh, Gayo Tribe, Lokop, traditional food, traditional knowledge
INTRODUCTION
Tropical forest ecosystems store a high level of
biodiversity and provide significant benefits in meeting
human needs. More than 300 million people, primarily
local communities, rely on the forest for life (Vinceti et al.
2013). Indonesia is known as a mega biodiversity country
with enormous potential, particularly in indigenous plant
research (von Rintelen et al. 2017). Furthermore, Indonesia
is noted for its vast cultural diversity, with over 1300 ethnic
groups inhabiting the country's territory (The Central
Bureau of Statistics 2021). Each of these ethnic groups has
distinct qualities in their social lives, notably environmental
preservation. Traditional and cultural values are deeply
ingrained in Indonesian communities, particularly in rural
areas (Sutrisno et al. 2020). Cultural values comprise
knowledge, belief, art, legislation, morals, conventions, and
behavioral characteristics (Abdulla 2018), while cultural
factors are social norms, values, and beliefs passed down
from generation to generation in an ethnic group and are
impacted by society's social structure, language, and
religion (Cencen and Berk 2014).
Aceh Province, Indonesia, has a high level of
biodiversity due to its location within the Mt. Leuser
National Park Ecosystem (Djufri 2015). Acehnese people
have long used plant diversity in various aspects of their
lives, including traditional rituals (Sutrisno et al. 2020),
functional food (Elfrida et al. 2020; Suwardi et al. 2020;
Navia et al. 2021a), traditional cuisine (Sutrisno et al.
2021), spices and condiments (Navia et al. 2020), and
medicine (Elfrida et al. 2021; Navia et al. 2021b; Suwardi
et al. 2021). In addition, forest areas are one of the potential
storage locations for wild plants used as a source of daily
food for people who live nearby (Setiawan and Qiptiyah
2014; Sumarlin et al. 2015; Suwardi et al. 2022;
Syamsuardi et al. 2022).
Lokop is located in Serbajadi Sub-district, East Aceh,
Indonesia, which borders Gayo Lues, where the area is still
in the Leuser Ecosystem (Djufri 2015). The majority of the
people who inhabit the village are Gayo people who make
a living as farmers and river fishers. According to previous
studies, it is known that the Gayo people use wild plant
parts as functional food, especially tubers (Suwardi et al.
2018) and fruits (Noverian et al. 2020). Until now, the
people of Lokop Village still follow the traditions of their
ancestors, such as ceremonies of the rice harvest, hot
spring, and weddings. People carrying out their traditions
cannot be separated from the traditional food served. The
food source comes from the vicinity of natural resources,
such as Mangifera foetida Lour., Alpinia galanga (L.)
Willd., Citrus x aurantifolia, Solanum lycopersicum L., and
Zingiber officinale Roscoe. Knowledge about the use of
plants is usually passed down from generation to
generation (Sujarwo and Caneva 2016). Plant diversity has
the potential to improve nutrition and food security, food
diversity and health, conservation of animals, i.e.,
honeybees, and the livelihoods of millions of people
around the world (Jasmi et al. 2014; Dogan et al. 2017).
Several studies on plant diversity as food have been
conducted, including in Turkey (Dogan et al. 2017; Ceylan
and Ozcelik 2018), in Ecuador (Penafiel et al. 2019), and
Malaysia (Kamaruzaman et al. 2020). Similar studies have
2018
B I OD I V E R S ITA S 23 (4): 2017-2024, April 2022
been conducted in Indonesia including Alas Tribe in
Southeast Aceh (Sutrisno et al. 2021), Anaeuk Jame Tribe
in South Aceh (Syamsuardi et al. 2022), Batak Toba in
North Sumatra (Silalahi et al. 2018), and Bali (Sujarwo et
al. 2016). There has been no documentation of the Gayo
Tribe community using wild plants as food until now,
despite being critical for the community's local wisdom.
This study is required so that current and future generations
can maintain and preserve local wisdom, particularly
traditional culinary knowledge. This is conducted by
documenting the Gayo Tribe's traditional food. It can also
be a baseline data to develop a local product with economic
value in the future, contribute to maintaining health, and as
a conservation effort.
MATERIALS AND METHODS
Study area
The study was conducted in Lokop Village, Serbajadi
Sub-district, East Aceh, Indonesia (Figure 1). Lokop
Village is located in Serbajadi Sub-district, East Aceh,
Indonesia, and has an area of 2165.66 km2. It is situated at
an altitude of 240 meters above sea level, is about 77.0
kilometers from the capital city, and has a population of
roughly 488 people (with details of 235 men and 253
women). The village is dominated by the Gayo Tribe as a
local tribe, followed by other tribes such as Aceh and Java
(The Central Bureau of Statistics of East Aceh District
2021). Lokop village has a large land area, thus the
community is surrounded by mountains, and the inhabitants
make a living as farmers and fishers, then eat wild
Figure 1. Lokop Village, Serbajadi Sub-district, East Aceh, Indonesia
vegetation for their daily needs (The Central Bureau of
Statistics of East Aceh District 2021).
Data collection
Interviews were conducted in August-November 2021
with 37 informants (Table 1) selected using the snowball
sampling method (Alexiades and Sheldown 1996). The
respondents were residents of the Gayo Tribe aged 17-90
years. Information regarding the diversity of wild plant
species used as food, plant parts used, processing methods,
and wild plant habitats was obtained through in-depth
semi-structured interviews and participatory observation to
select the informants. The guide for conducting interviews
followed the method developed by Alexiades and Sheldon
(1996). The data can be completed using questionnaires
and field observations, and these were conducted face-toface in the local language (Gayo language). Identification
of wild plants was carried out at the Biology Laboratory of
Universitas Samudra, and the voucher specimens were
stored in Herbarium Bandungese.
Data analysis
Data analysis used both qualitative and quantitative
techniques. Qualitative analysis was carried out with data
from interviews and questionnaires grouped based on plant
species, vernacular name, part used, growth form, and
habitat. Quantitative analysis was carried out by calculating
the ratio of citation frequency (RFC) and habitus
presentation. Relative frequency of citation was carried out
to determine the frequency of citations using food plants
within the community represented by the selected
informants (Kumar and Bharanti 2014).
RAMAIDANI & NAVIA – Gayo food in Lokop Village, East Aceh, Indonesia
Table 1. The demographic structure of respondents
Parameter
Specification
Gender
Male
Female
17-27
27-37
37-47
47-57
57-67
>77
None
Elementary School
Junior High School
Senior High School
University
Single
Marriage
Age
Education
Marital status
Frequency
Percentage
18
19
5
3
3
10
5
11
15
7
6
5
4
12
25
48.64
51.35
13.51
8.1
8.1
27.07
13.51
29.73
40.54
18.91
16.21
13.51
10.81
32.43
67.56
RESULTS AND DISCUSSION
Gayo traditional food and preparation
The Gayo Tribe is one of the tribes in Aceh Province
that its people still practice the culture that their ancestors
passed down to them. A variety of traditional Gayo food
and snacks made from various plant species are two
examples of the cultures and traditions still practiced in the
Lokop village. This study documented 14 traditional Gayo
foods in Lokop village, including 5 types of traditional
Gayo cuisine and 9 traditional Gayo snacks (Figure 2).
Traditional cuisine
Cecah bajik
Cecah bajik is a typical Gayo dish that resembles chili
sauce, but the difference is that typical Gayo cecah is not
fried like chili in general. Cecah bajik is a term that refers
to young jackfruit, approximately the size of an adult
thumb. Young jackfruit (Artocarpus heterophyllus Lam) is
used to make cecah bajik, which is then combined with
young banana (Musa x paradisiaca), terong padol (S.
lycopersicum), nanas (Ananas comosus (L.) Merr.), jambu
kelutuk (Psidium guajava L.), papaya leaves (Carica
papaya L.), salt, and palm sugar. Cecah virtuous is
prepared traditionally with a wooden pestle to produce a
distinct flavor.
Cecah kekulit (Cecah reraya)
Cecah kekulit is a traditional Gayo dish prepared during
Ramadan and served to guests or relatives during Eid alFitr. As a result, this dish is also known as Cecah reraya.
The dish is typically made with buffalo parts, i.e., meat,
skin, heart, and liver that have been cooked with spices
such as sere (Cymbopogon citratus (DC) Stapf) and
galangal (Alpinia purpurata (Vieill.) K.Schum.) before
being combined with one of the traditional Gayo spices.
Next, the Tenganggo stem (Alpinia sp.) is chopped to get
water and mixed into the buffalo skin to provide a chelate
flavor.
2019
Cecah ries
Cecah ries is a traditional Gayo dish made with banana
stems as the primary ingredient (M. x paradisiaca). First,
the inner stem of the banana is combined with shredded
chicken or roasted bird. Then, various spices such as
pepper (Piper nigrum L.), coriander (Coriandrum
sativum L.), salt, red onion (Allium cepa L.), garlic (A.
sativum L.), lime (C. x aurantifolia), and coconut (Cocos
nucifera L.) are mashed and applied to the innermost part
of the banana stem. The spices given are believed to be
community-processed spices passed down from generation
to generation to produce a distinct taste. It is made from
natural ingredients and no preservatives, so the food
prepared is extremely nutritious.
Jurung pengat
One of the Gayo Tribe's traditional foods is Jurung
pengat. Pengat is a dish that uses jurung fish, which is
endemic to the Lokop area and is prepared like Pepes. This
dish is made with keloang (Diplazium esculentum (Retz.)
Sw.), red chili (Capsicum annum L.), small chili (C.
frutescens L.), galangal (A. galanga), sesame (C. citratus),
red onion (A. cepa), garlic (A. sativum), terong padol (S.
lycopersicum), turmeric (Curcuma longa L.), kanis
(Tamarindus indica L.), coconut milk (C. nucifera), and the
cooking time is about an hour. This food is typically served
at rice-field harvest ceremonies or hot spring ceremonies.
Jungpeng food is high in protein and vitamins, found in
jurung fish, vegetables, and other spices.
Masam jing
The flavor of Masam jing is unique to the Gayo
highlands. The dish is made of fish that has been combined
with a light concoction of spices and cooked in a slightly
different way, resulting in a distinct flavor due to the
addition of Garcinia atroviridis Griff. ex T.Anderson. The
fish used are also diverse, including pomfret, tilapia, cork,
and jurung fish. The Masam Jing is prepared with G.
atroviridis, C. sativum, C. annum, A. cepa, and A. sativum.
The dish is traditionally served at weddings and religious
holidays like Eid al-Fitr and Eid al-Adha.
Traditional snacks
Apam
Gayo special apam is made with rice flour, formed into
a dough and baked in a clay pan. Apam, like serabi, is eaten
with cooked coconut milk (C. nucifera) that has been
mixed with sugar to make it sweeter. It is usually served
when a death prayer is carried out. Apam is also served
with rice-based tea since it is made from rice flour. This
snack is high in carbohydrates and can be used as a staple
food.
Berteh
Berteh is traditionally served with apam and is always
present at weddings and funerals. Rice, leaves of
Melastoma malabathricum L., and salt is used to make
Berteh. The snack is made by roasting rice with a mixture
of M. malabathricum leaves, then adding salt after it has
become like popcorn.
2020
B I OD I V E R S ITA S 23 (4): 2017-2024, April 2022
Brahrum
Gayo people eat traditional snacks such as Brahrum or
Boh rom-rom. This snack is made from glutinous rice flour
in a round shape and filled with palm sugar pieces in the
center, served with grated coconut. Brahrum tastes sweet
from palm sugar, chewy from glutinous rice flour, and
savory from grated C. nucifera. The snack is served at
reading the Quran and after prayer events, even though it
has now been traded to have an economic value. Brahrum
can be considered a nutritious snack because it is made
from natural ingredients and no preservatives that the
general public can consume. Brahrum snacks can be found
in the Gayo Tribe's Lokop village and the Alas Tribe under
Khum-khum fruit (Sutrisno et al. 2021).
Gutal
Gutal is made from rice flour, coconut, sugar, and
water. The ingredients are mixed and formed into an oval
size of a chicken egg, which is then coagulated and
wrapped in the leaves of Pandanus amaryllifolius Roxb.
The snack is frequently used as food supplies when
traveling into the forest to hunt or when fighting against
invaders in the past. In addition, Gutal used to be a special
food during the rice harvest season. In addition to
snacks, Gutal is a staple food for the Gayo Tribe in Lokop
Village, Serbajadi Sub-district, East Aceh, Indonesia.
Lepat
Lepat is made from glutinous rice flour, stuffed with
smooth brown sugar, topped with grated C. nucifera
roasted, wrapped in banana leaves, and steamed. This
snack is typically served during the celebration of Gayo
people's holidays and can last for several months or even a
year. To make it last, this lepat is usually hung above the
kitchen ceiling, directly above the cooking stove, so it is
always smoked. Lepat Gayo is also a traditional Ramadan
snack only available once a year.
Pulut berkerabu
Pulut berkerabu, or steamed white sticky rice, is a
traditional Gayo dish. After cooking, the sticky rice is
ground into a smooth paste and wrapped in banana leaves
to be considered a rice cake. At weddings, this snack is cut
and served. It is known as gemblong in Malay.
Pulut manis
Pulut manis is a traditional sweet snack of the Gayo,
and Aceh tribes make it from white sticky rice that has
been flavored and colored with brown sugar. It is served at
traditional wedding events. Sweet rice can be cooked in
various ways, including sticky rice that must be soaked
before steaming to soften faster during the steaming
process, and P. amaryllifolius leaves are added to the
dough to make it more fragrant.
Pulut semplah (Pulut berinti)
Pulut semplah is made from sticky rice in which grated
coconut (C. nucifera) is cooked in brown sugar and
wrapped in banana leaves. The snack is usually served
during weddings and Qatam Quran events.
Tumpi
Tumpi is
made
from
the
flour
of Oryza
sativa L., Arenga pinnata (Wurmb) Merr., C. nucifera, and
salt. All ingredients are combined to make a dough, formed
into balls, flattened, and fried. This snack is frequently
served at wedding receptions and circumcision
ceremonies. Tumpi is a traditional snack for the Gayo Tribe
in Lokop village and the Alas tribe (Sutrisno et al. 2021).
Gayo traditional food and health
Gayo traditional foods contain ingredients that are
linked to improving human health. The Gayo Tribe uses
medicinal plants such as Aleurites moluccanus (L.) Willd.,
Z. officinale, and A. purpurata as cooking spices in their
food tradition, one of which is Cicah Ries. This is also
consistent with studies conducted in North Kayong (Irawan
et al. 2020) and the Tamiang Tribe (Navia et al. 2020;
Navia et al. 2021b) as cooking spices and medicine. The
three plants also have anti-diarrheal and anti-viral
properties (Singh et al. 2021). Gayo people frequently
prepare Pengat Jurung with a combination of Keloang (D.
esculentum) vegetables. The plant can be easily found near
forests or riversides. Combining river fish and vegetables
with spices can satisfy nutritional needs due to the protein
and vitamin contents. This is because D. esculentum is high
in antioxidants and vitamins and has antimicrobial
properties (Gupta et al. 2020). Vegetable foods are plantbased, high in antioxidants, and contain vitamins, minerals,
protein, and dietary fiber (Turnbull and Ensaff 2018).
Plants are used as vegetables and fruits because they are
readily available and easy to find in a home garden,
farmland, and forests. This contributes to the community's
healthy lifestyle as well as future plant conservation efforts.
Several plants, including Metroxylon sago Rottb, Colocasia
esculenta (L) Schott, and Manihot esculenta Crantz, are
also used as alternative foods to replace rice in famine
Lokop Village. This has been done in Lokop Village for
generations. This is consistent with the study of Rauf and
Lestari (2011), who revealed that local Papuan tribes select
food plant species based on the availability of the
surrounding environment or cultural heritage.
Species composition of Gayo traditional food in Lokop
Village
A total of 52 plant species belonging to 46 genera and
31 families were used as traditional food (Table 2).
Zingiberaceae was the most represented plant family with 5
species, followed by Cucurbitaceae and Solanaceae (4
species each), Fabaceae and Lamiaceae (3 species each)
(Figure 3). Each species has one or two representatives in
the other 27 families. Plants from the Zingiberaceae family
are used as vegetables and culinary spices in the Lokop
community. For example, the flowers of Etlingera elatior
(Jack) RMS m. are eaten as vegetables, and the rhizomes of A.
galanga and Z. officinale are used as cooking spices since
they can add flavor and aroma to cuisine, the Zingiberaceae
family is widely used as condiments (Navia et al. 2020;
Sutrisno et al. 2021).
RAMAIDANI & NAVIA – Gayo food in Lokop Village, East Aceh, Indonesia
2021
A
B
C
D
E
F
G
H
I
Figure 2. Traditional food of Gayo Tribe, East Aceh, Indonesia. A. Masam jing, B. Jurung pengat, C. Cecah kulit (Cecah reraya), D.
Cecah bajik, E. Cecah ries, F. Gutal, G. Lepat, H. Brahrum, I. Apam
Figure 3. Number species of plants by family
Plant parts used and growth form as food
Plant parts used as food by the Gayo community in
Lokop Village were rhizomes, tubers, stems, leaves,
flowers, fruits, and seeds (Figure 4). The most commonly
used parts were the leaves and fruit (21% of each part).
Penein (P. amaryllifolius), rerukut (Ocimum tenuiflorum
L.), cememis (Passiflora edulis Sims), and paret
(Nasturtium officinale R. Br) are examples of leaf plants
that are commonly used as food ingredients. Pete (Parkia
speciosa Hassk), bebelur (M. foetida), asam kuyun (C. x
aurantifolia), and kemiri (A. moluccanus) are examples of
plants that use fruit parts. The leaves and fruit were the
most commonly used parts because they can be eaten raw
or do not require special processing and often can be used
as spices and condiments (Juliana et al. 2013; Amboupe
and Alex 2019; Elfrida et al. 2020; Navia et al. 2021a).
The analysis of growth forms revealed that herbaceous
plants accounted for the highest proportion (39%),
followed by trees (21%), shrubs (19%), climbers (17%),
and palms (4%) (Figure 5). Herbal plants are widely used
because they are easy to be obtained in areas ranging from
settlements to forests. In addition, some herbaceous plants,
such as A. cepa, A. sativum, A. galanga, and Z. officinale,
are also used as herbs and spices by the Tamiang tribe
(Navia et al. 2020).
B I OD I V E R S ITA S 23 (4): 2017-2024, April 2022
2022
Relative Frequency of Citation (RFC)
Relative Frequency of Citation (RFC) can identify the
most commonly used plant species. Diplazium esculentum
and C. esculenta had the highest citation frequency values
(100%) (Figure 6). The two plants are frequently used by
the people of Lokop village in their daily lives, and their
existence can still be found easily and abundantly. It is also
used as a typical Gayo Tribe food ingredient.
Table 2. List of plants used in the traditional food of Gayo Tribe in Lokop Village, Serbajadi Sub-district, East Aceh, Indonesia
Family
Alismataceae
Amaranthaceae
Anacardiaceae
Apiaceae
Scientific Name/Specimen
Vernacular name
Growth
form
H
H
T
H
H
H
H
P
P
H
H
Used
part
Le, St
Le, St
Fr
Le
St, Le, Se
Bu
Bu, St
Fr
St
Ys, Le
Le
Habitat
Limnocharis flava (L.) Buchenau
Muloh/ Genjer
Fa
Amaranthus tricolor L.
Bayem/ Bayem
Fa
Mangifera foetida Lour.
Bebelur/ Mancang
Fo
Centella asiatica (L.) Urb.
Pegagan/ Pengagan
Hg
Coriandrum sativum L/R017
Ketumer/ Ketumbar
Fa
Araceae
Colocasia esculenta (L.) Schott
Lumu/ Keladi
Fo
Xanthosoma sagittifolium (L.) Schott
Deng/ Keladi hutan
Fa, Fo
Arecaceae
Cocos nucifera L.
Keramil/Kelapa
Fa, Hg
Metroxylon sago Rottb
Rumbia/ Salak hutan
Fo
Aspleniaceae
Diplazium esculentum (Retz.) Sw.
Keloang/ Pakis sayur
Fo, Ri
Asteraceae
Crassocephalum crepidioides (Benth)
Kekapas/ Daun kapas
Fo, Ri
S.Moore/ R01
Mikania congesta DC. / R07
Daun hijau/ Daun hijau
C
Le, St
Fo
Brassicaceae
Nasturtium officinale R. Br/ R020
Daun paret/ Daun paret
S
Le, St
Ri
Clusiaceae
Garcinia atroviridis Griff. ex T.Anderson
Kania/ Asam gelugur
T
Lb, Fr
Fo
Convolvulaceae
Ipomoea aquatica Forssk/ R08
Rempon/ Kangkung
C
Le, St
Fa, Ri
Cucurbitaceae
Cucurbita pepo L./ R010
Penggele/ Gundur
C
Lb, Fr
Ri
Luffa acutangula (L) Roxb
Perterle/ Gambas
C
Fr
Fa
Momordica balsamina L/ R03
Peria/ Peria hutan
C
Le, Fr
Fo
Sicyos edulis Jacq/ R02
Labu Jipang/ Labu jipang
C
Le, Fr
Fa
Euphorbiaceae
Aleurites moluccanus (L.) Willd.
Kemili/ Kemiri
T
Se
Fo
Manihot esculenta Crantz
Gadung/ Ubi
S
Bu, Yl
Fo
Fabaceae
Parkia speciosa Hassk
Petai/ Pete
T
Se
Fo
Psophocarpus tetragonolobus (L). DC
Kecipir/ Kecipir
C
Lb, Le
Fa, Fo
Tamarindus indica L.
Asam ledak/ Asam Jawa
T
Fr
Fo, Hg
Gnetaceae
Gnetum gnemon L.
Melinjo/ Melinjo
T
Le, Fr
Fa
Lamiaceae
Ocimum basilicum L.
Kemangi/ Kemangi
S
Le
Fa
Ocimum tenuiflorum L.
Daun Rerukut/ Daun ruku-ruku
S
Le
Fa
Premna sp.
Daun Debuas/ Daun debuas
H
Le
Fo
Lauraceae
Cinnamomun verum J. Presl/ R015
Kulit manis/ Kayu manis
T
St
Fo
Melastomataceae Melastoma malabathricum L./ R09
Cembeke/ Senggani
S
Le
Ri
Moraceae
Artocarpus heterophyllus Lam.
Majek/ Nangka
T
Fr
Fo
Ficus insipida Willd/ R016
Gele/ Gele
T
Fr
Fo
Musaceae
Musa x paradisiaca L.
Ries/ Pisang
H
St
Fa, Fo
Myrtaceae
Syzygium polyanthum (Wight) Walp
Salam/ Salam
T
Le
Fa
Pandanaceae
Pandanus amaryllifolius Roxb
Penein/ Pandan
H
Le
Fa
Passifloraceae
Passiflora edulis Sims / R04
Cemenis/ Jame
S
Le
Ri
Piperaceae
Piper nigrum L.
Leuda Pedeh/ Merica
C
Se
Fa
Poaceae
Cymbopogon citratus (DC) Stapf
Sere/ Sere
H
St
Fa
Bambusa vulgaris Schard
Tuwis/ Rebong bambu
H
Ys
Fa, Fo
Rosaceae
Rubus moluccanus Poir/ R012
Cengkenir/ Cengkenir
H
Fr
Ri
Rubiaceae
Paederia foetida L.
Kentutan/ Kentutan
C
Le
Ri
Rutaceae
Citrus x aurantiifolia Christm
Asam kuyun/ Jeruk nipis
T
Fr
Fo
Schisandraceae
Illicium verum Hook. F /R018
Bunga lawang/ Bunga lawang
S
Fl
Fo
Solanaceae
Solanum americanum Mill/ R019
Rukut/ Miranti
H
Le
Fo
Solanum bahamense L. / R06
Ongke Rimbang/ Cempokak
S
Fr
Fa
Solanum lycopersicum L.
Terong Padol/ Tomat cerry
S
Fr
Fa, Fo
Solanum violaceum Ortega/ R011
Cempokak Pahit/ Cempokak pahit
S
Fr
Fo
Zingiberaceae
Alpinia sp./ R013
Kayu Tenganggo/ Kayu putih
H
Rh
Fo, Hg
Alpinia galanga (L.) Willd.
Lengkuas/ Lengkuas
H
Rh
Fa, Hg
Etlingera elatior (Jack) RMS m./ R014
Palang/ Kecombrang
H
Fl
Fo, Hg
Zingiber officinale Roscoe
Baing/ Jahe
H
Rh
Fa, Hg
Zingiber zerumbet (L.) Roscoe ex sm/ R05 Lempuyang/ Lempuyang
H
Rh
Fo, Hg
Note: Growth form: H: Herbaceous, S: Shrub, T: Tree, P: Palm, C: Climber; Used part: Bu: Bulb, St: Stem, Le: Leaf, Fl: Flower, Fr:
Fruit, Se: Seed, Rz: Rhizome, Ys: Young stem, Yl: Young Leaf, Lb: Leaf buds; Habitat: Fa: Farmland, Fo: Forest, Hg: Home garden, Ri:
Riverside
RAMAIDANI & NAVIA – Gayo food in Lokop Village, East Aceh, Indonesia
2023
Figure 4. Plant parts used in traditional food
Figure 5. The growth form of traditional food plants
Figure 6. Ranking of most citation frequency
Transfer knowledge among Gayo Tribe in Lokop
Lokop Village has 14 traditional Gayo foods, including
five types of traditional dishes and nine types of snacks. All
respondents are familiar with the various types of
traditional foods and food ingredients. Respondents know
the types of traditional Gayo food in varying degrees,
ranging from 45.67% (17-27 years) to 52.33% (>77 years).
Keloang (D. esculentum) and Lumu (C. esculenta) were the
most common plant species of all respondents. Meanwhile,
some plant species, such as Crassocephalum crepidioides
(Benth) S.Moore, Mikania congesta DC, Psophocarpus
tetragonolobus L, Premna sp., Rubus molluccanus Poir,
Paederia foetida L., and A. galanga, were only recognized
by less than 20% of the respondents. These plants can be
found in various environments, including home gardens,
riversides, farmlands, and forests. Although knowledge
about the use of wild plants is not related to the
respondent's age, it is not only by parents but also by
teenagers. This demonstrates that parents have passed on
their knowledge of the use of wild plants to the younger
generation. This is usually accomplished by introducing
Gayo tribal food at traditional weddings and incorporating
it into daily meals. Typically, the younger generation is
asked to look for wild plants for food and the parents help
make them. This is consistent with Sutrisno et al. (2021)
study in Southeast Aceh and Syamsuardi et al. (2022) in
South Aceh, Indonesia. This study is expected to be able to
develop the village's potential in terms of the use of plants
as food.
B I OD I V E R S ITA S 23 (4): 2017-2024, April 2022
2024
ACKNOWLEDGEMENTS
We are grateful to all people in the studied villages for
their kind hospitality and knowledge sharing. Furthermore,
we are thankful to Mr. Wendy Achmmad Mustaqim, M.Si,
for his guidance and advice during this research. We are
also grateful that the Universitas Samudra and the
Indonesia Innovation Talent Program 2021 have supported
this study.
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