ETHNOGASTRONOMY OF TRADITIONAL FOOD IN GUNUNGKIDUL’S TRADITIONAL MARKETS AND PROSPECTS FOR ITS CONSERVATION

The community in Gunungkidul possesses local wisdom regarding the processing of various traditional food plants a subject studied within the field of ethno-gastronomy. This study aimed to describe the diversity of traditional foods sold in Gunungkidul traditional markets and the variety of plants used to produce them. The research employed an ethnobotanical approach involving surveys, interviews, and participant observation. Respondents consisted of vendors in Gunungkidul's traditional markets who sell various traditional foods; inquiries focused on the plant species utilized, production processes, and the foods' roles in food security. Data were analyzed qualitatively to obtain comprehensive information addressing the study's objectives. Twenty-nine types of traditional foods sold in Gunungkidul's traditional markets were identified, categorized into staple foods (carbohydrate sources), side dishes (protein sources), vegetables, and snacks. Twenty-seven species belonging 24 genera and 14 families were found to serve as raw materials for these traditional foods. The family with the highest number of species was Fabaceae (7 species), followed by Solanaceae and Poaceae (3 species each), and Amaryllidaceae, Euphorbiaceae, and Arecaceae (2 species each), while the remaining families were represented by one species each. The gatot, tiwul, and sayur lombok hijau (green chili vegetable dish) are indigenous foods developed from Gunungkidul's local wisdom. The gatot and tiwul are fermented foods serving as primary or alternative carbohydrate sources, whereas sayur lombok hijau serves as a side dish and protein source. The processing of cassava tubers into tiwul and gatot represents a form of local wisdom among the Javanese people of Gunungkidul and could serve as a biocultural conservation project within an ethnobotany course.