Ethnobotany of “Pandap”: Traditional cuisine from Saibatin community in West Pesisir Regency, Lampung, Indonesia

Anisatu Z. Wakhidah; Marina Silalahi

doi:10.30574/gscbps.2019.9.2.0210

Authors

Anisatu Z. Wakhidah Postgraduated Plant Biology Program, Graduated School, Bogor Agricultural University, Bogor
Marina Silalahi Departement of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta.

DOI:

https://doi.org/10.30574/gscbps.2019.9.2.0210

Keywords:

Ethnobotany, Lampung saibatin, Traditional food, Pandap, West Pesisir

Abstract

Pandap is traditional food owned by lampung saibatin community made from a mixture of grated coconut (Cocos nucifera) and various typical lampung spices coated with taro leaves (Colocasia esculenta) then wrapped in banana leaves (Musa sp.) and boiled. There has been no ethnobotanical research regarding this unique lampung food. The purpose of this study is to explain how many species of plants used in cooking pandap, plants utilization patterns, and how it is processed so it can be consumed. Secondly, to describe the nutritional content and secondary metabolite in used plants. And the last, to report the various uses of pandap by saibatin community in West Persisir Regency and the source of used plants acquisition. Data collection was conducted using interview questionnaires and participant observation methods. The results showed that there were 16 species of plants belonging to 11 families used in pandap cooking process. The plants are divided into 4 utilization patterns, there are main ingredients, spices, fragrances, and wrappers. Each plant has nutrients, such as fat content, fiber, proteins, mineral, and various secondary metabolite content that enriches the taste of pandap. The lampung saibatin community uses pandap as a dish during weddings, customary title ceremony, and also daily food sold on the traditional market. The largest source of used plants in cooking pandap comes from the homegarden, which is 69% (11 species).

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