Studi Etnobiologi Pangan Fermentasi Tradisional pada Suku Kisam di Kabupaten Ogan Komering Ulu Selatan

Muhamad Rafi Al Gifari; Vera Puspita; Ardian Khairiah; Priyanti Priyanti

doi:10.36312/biocaster.v6i4.1779

Authors

Muhamad Rafi Al Gifari Departemen Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Syarif Hidayatullah Jakarta, Jalan Ir. H. Juanda Nomor 95, Tangerang Selatan, Banten 15412, Indonesia
Vera Puspita Departemen Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Syarif Hidayatullah Jakarta, Jalan Ir. H. Juanda Nomor 95, Tangerang Selatan, Banten 15412, Indonesia
Ardian Khairiah Departemen Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Syarif Hidayatullah Jakarta, Jalan Ir. H. Juanda Nomor 95, Tangerang Selatan, Banten 15412, Indonesia
Priyanti Priyanti Departemen Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Syarif Hidayatullah Jakarta, Jalan Ir. H. Juanda Nomor 95, Tangerang Selatan, Banten 15412, Indonesia

DOI:

https://doi.org/10.36312/biocaster.v6i4.1779

Keywords:

Index of Cultural Significance, Kasam, Kembuhung, Relative Frequency of Citation, Tapai

Abstract

Kembuhung, Kasam, and Tapai are traditional fermented foods that continue to be maintained by Kembuhung, Kasam and Tapai are traditional fermented foods that are still preserved by the Kisam ethnic group in South Ogan Komering Ulu Regency, South Sumatra. This study aims to identify the species comprising these traditional fermented foods and to analyse their level of cultural significance using the Relative Frequency of Citation (RFC) index and the Index of Cultural Significance (ICS). Data was collected through semi-structured interviews with 25 informants, comprising 3 key informants and 22 general informants. The results indicate that the Kisam ethnic group utilises 23 species of organisms, comprising 16 plant species and 7 animal species, as sources of animal protein, carbohydrates, spices, vegetables and processing tools. Processing involves slicing, sautéing, boiling, grinding, roasting, fermentation and the use of whole ingredients, with the seeds being the most widely utilised part (26%), followed by all parts of the plant (22%). Oryza sativa, Oryza sativa var. glutinosa, and Manihot esculenta have the highest RFC values (RFC = 1) and highest ICS values (ICS = 50), indicating that these three species form the core of the Kisam people’s traditional fermented food system. These findings demonstrate that Kembuhung, Kasam and Tapai not only reflect the utilisation of biodiversity as a food source but also illustrate local knowledge and cultural significance passed down through generations. Documenting this knowledge can form the basis for efforts to preserve local knowledge, biodiversity and the sustainability of the Kisam people’s culture-based traditional food system.

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