Parindu区Sanggau县Suka Gerundi村Dayak Ribun部落社区在Pangari活动中的植物利用

Muhammad Yuda Putratama, Rafdinal, Dwi Gusmalawati, Program Studi Rafdinal, Fakultas Biologi, Matematika dan, Ilmu Pengetahuan, Alam
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引用次数: 0

摘要

Pangari活动是西加里曼丹达雅族在农业上的相互合作活动。然而,没有科学资料调查Sanggau县Parindu区Suka Gerundi村的Dayak Ribun人在pangari活动中使用植物的情况。因此,进行这项研究的目的是找出达亚克里本人是如何进行pangari活动的,确定植物的类型,植物器官部分的比例,以及所使用的类型和植物器官的形式的好处。这项研究进行了6个月,从2022年3月到9月。本研究使用的方法是雪球抽样法,共有15名受访者。结果表明,该活动发生在水稻种植和收获时期。利用了32科58种植物。被引频次值最高的是水稻(Oryza sativa L.),为100%。最常见的植物科是槟榔科、桑科、豆科和姜科。被广泛使用的植物部位是叶子(31%)。植物的利用形式,即作为建筑材料、工艺品、药品和食品。举报协议比(IAR)值最高的是作为食物利用的一种形式,其值为0.8156。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Utilization of Plants in Pangari Activities by The Dayak Ribun Tribe Community in Suka Gerundi Village, Parindu District Sanggau Regency
Pangari activity is a mutual cooperation activity in farming carried out by the Dayak people in West Kalimantan. However, there is no scientific information that examines the use of plants in pangari activities by the Dayak Ribun people in Suka Gerundi Village, Parindu District, Sanggau Regency. Therefore, this research was carried out with the aim of finding out how the pangari activities were carried out by the Dayak Ribun people, identifying the types of plants, the proportions of plant organ parts, and the benefits of the forms of the types and plant organs used. This research was conducted for 6 months, from March to September 2022. The method used in this study was the snowball sampling method with 15 respondents. The results showed that the pangari activities carried out took place at the time of planting and harvesting rice. 58 species from 32 plant families were used. The highest Citation Frequency value is rice (Oryza sativa L.) at 100%. The most commonly found plant families are Arecaceae, Moraceae, Poaceae, and Zingiberaceae. The percentage of plant parts that are widely used are leaves (31%). Forms of utilization of plants, namely, as building materials, crafts, medicines and food. The highest Informant Agreement Ratio (IAR) value is a form of utilization as food with a value of 0.8156.
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