Kurniasih Sukenti, Luchman Hakim, Serafinah Indriyani, Yohanes Purwanto
An ethnozoological study on local cuisine of Sasak tribe in Lombok Island, Indonesia, was carried out. The aims of this study are to explore, to record, and to analyse the utilisation of animals in Sasak cuisine from ethnozoological aspects as a part of efforts in environmental and cultural preservation. Data are collected through direct observation, participatory-observation, interviews and literature review. In the 34 dishes recorded, there are about 131 animal species belonging to 114 genera and 83 families that are used as main or additional ingredients in Sasak cuisines. Fishes contribute the highest number of species, and Gallus gallus domestica has the most reported uses. Animals are also used in most of traditional rituals related to foods, and play a significant role in people's social-cultural life. People appreciate animals not only due to their role as food or as helper in agricultural and transportation activities, but also as a means to maintain a good balance between humans, environment, and spiritual needs.
Department of Biology, Faculty of Mathematics and Natural Sciences, Mataram University, Indonesia; Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Indonesia; Laboratory of Ethnobotany, Division of Botany, Biology Research Center-Indonesian Institute of S ciences, Indonesia
