Gastronomic ethnobotany of traditional vegetables in Sewu Village, Surakarta, Central Java, Indonesia
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Hamid AT, Hafiffah AS, Agustina AT, Aulia AD, Safaraz BR, Setyawan AD. 2025. Gastronomic ethnobotany of traditional vegetables in Sewu Village, Surakarta, Central Java, Indonesia. Asian J Environ 1: 17-30. The people of Sewu Village, Surakarta City, Central Java Province, Indonesia, use various types of plants to meet their daily needs, including food plants, namely vegetable plants. People process these plants as the main ingredient for cooking, drinks, cooking spices, and raw vegetables. This research aims to explain Traditional Ecological Knowledge (TEK) on various vegetable plants and the use and processing of vegetable plants for family needs in the Sewu Village, Jebres District, Surakarta City community. Intensive field research was conducted in December 2023 in Sewu Village, Jebres District, Surakarta City. This research uses mixed qualitative and quantitative methods with ethnobotanical and gastronomic approaches. The research results showed that from field surveys conducted directly and interviews with 65 respondents, there were 25 local vegetable species, representing 15 plant families commonly used by Javanese people in Sewu Village. The species Amaranthus tricolor (bayam) (RFC = 0.677), reflecting its significant cultural and ecological importance in the community. Also the species of A. tricolor (Bayam) had the highest Use Value (UV) of 0.062, indicating its central role in local cuisine, being used in various dishes like sop (soup) and gudangan (salad). These most used of plant parts are 32% leaves and 28% fruit. Cooked preparations predominated (88%), notably boiling and stir-frying for dishes such as sop, gudangan, and stir-fries; a smaller share were eaten fresh or used as condiments. Apart from that, most of the food processing carried out by the people of Sewu Village is processed by boiling.
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