{"id":2011,"date":"2026-05-21T08:55:12","date_gmt":"2026-05-21T01:55:12","guid":{"rendered":"https:\/\/meatlessmonday.jalinfoundation.or.id\/?post_type=blurbs&#038;p=2011"},"modified":"2026-05-21T08:55:14","modified_gmt":"2026-05-21T01:55:14","slug":"plant-based-roots-in-dayak-iban-culinary-heritage","status":"publish","type":"blurbs","link":"https:\/\/meatlessmonday.jalinfoundation.or.id\/id\/blurbs\/plant-based-roots-in-dayak-iban-culinary-heritage\/","title":{"rendered":"Jejak Plant-Based dalam Warisan Kuliner Dayak Iban"},"content":{"rendered":"<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<p class=\"translation-block\">Masakan tradisional merupakan hasil kreasi dan turun-temurun dari setiap masyarakat. Hal ini dipengaruhi oleh berbagai kondisi lingkungan dan ketersediaan pangan di sekitarnya. Sebelum dunia modern menggaungkan tren plant-based dan upaya peningkatan kesehatan. Gagasan ini bukan hal baru bagi budaya di Nusantara. Masakan tradisional setiap etnis di Indonesia telah lama memiliki olahan pangan berbahan nabati. Jauh sebelum dunia modern mengenal istilah plant-based atau gerakan pola makan berkelanjutan, praktik ini sebenarnya sudah hidup dalam budaya kuliner di berbagai daerah di Indonesia. Pulau Kalimantan menjadi salah satu di mana masyarakatnya menyimpan banyak kreasi makanan tradisional yang berasal dari bahan nabati dan diambil dari hutan.<\/p>\n\n\n\n<p>Masyarakat Dayak Iban di Desa Mensiau, Kecamatan Batang Lupar, Kabupaten Kapuas, menjadi salah satu yang terus melestarikan warisan kuliner berbahan nabati. Masyarakat Dayak Iban sendiri dikenal sebagai orang sungai dan petani yang tinggal di bagian hulu sungai di Kalimantan Barat. Mereka hidup bergantung pada tumbuhan hutan sebagai sumber utama bahan makanannya.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dayak Iban dan Kedekatannya dengan Alam<\/h2>\n\n\n\n<p>Untuk memahami praktik konsumsi berbasis tumbuhan pada masyarakat Dayak Iban, penting untuk melihat bagaimana mereka memandang hutan. Bagi mereka, hutan bukan sekadar kumpulan pohon, melainkan ruang hidup yang memiliki nilai spiritual, keseimbangan, dan kehidupan.<\/p>\n\n\n\n<p>Kesakralan ini diwujudkan dalam sistem pengelolaan hutan berbasis adat, seperti penetapan kawasan larangan, pengaturan waktu berburu, hingga sistem berpindah ladang. Semua aktivitas ini diatur oleh hukum adat dan diawasi oleh lembaga adat setempat. Pendekatan ini secara tidak langsung menjadi bentuk konservasi yang telah dilakukan sejak lama.<\/p>\n\n\n\n<p>Dalam keseharian, hutan menjadi lumbung pangan alami. Berbagai bagian tumbuhan dimanfaatkan, mulai dari pucuk, daun, buah, hingga akar. Pengolahannya pun sederhana, seperti direbus atau ditumis, sehingga rasa alami tetap terjaga.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ragam Kuliner Dayak Berbasis Tumbuhan<\/h2>\n\n\n\n<p>Terhitung 14 jenis makanan tradisional yang dibuat dari 56 jenis tumbuhan yang biasa diolah untuk berbagai aktivitas sehari-hari, hari besar, dan upacara adat, makanan tradisional dari Dayak Iban, khususnya pada masyarakat yang berada di Desa Mensiau, beberapa contoh, seperti:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Emping<\/h3>\n\n\n\n<p>Camilan dari padi pulut muda yang dikikis dan ditumbuk dengan lesung dan dimasak tanpa api.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"720\" height=\"850\" src=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Emping-by-Katrin-Dayak-Art.jpg\" alt=\"\" class=\"wp-image-2013\" srcset=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Emping-by-Katrin-Dayak-Art.jpg 720w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Emping-by-Katrin-Dayak-Art-254x300.jpg 254w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Emping-by-Katrin-Dayak-Art-10x12.jpg 10w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p><em>Photo by: Katrin Dayak Art<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Engkalak Tempik<\/h3>\n\n\n\n<p class=\"translation-block\">Engkalak tempik melalui proses memukul buah engkala menggunakan sendok nasi hingga warna buah menjadi memerah dan dagingnya melembut.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Buah-Engkala-by-Ezagren-1024x681.jpg\" alt=\"\" class=\"wp-image-2014\" srcset=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Buah-Engkala-by-Ezagren-1024x681.jpg 1024w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Buah-Engkala-by-Ezagren-300x199.jpg 300w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Buah-Engkala-by-Ezagren-768x511.jpg 768w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Buah-Engkala-by-Ezagren-18x12.jpg 18w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Buah-Engkala-by-Ezagren.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><em>Photo by: Ezagren<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ilum<\/h3>\n\n\n\n<p class=\"translation-block\">Ilum layaknya \u2018nyirih\u2019 menggunakan lima jenis bahan tumbuhan hutan yakni sirih, sedik, pinang, encektur, dan jerungan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"640\" height=\"333\" src=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Contoh-Nyirih-by-Agus-Damanik.jpg\" alt=\"\" class=\"wp-image-2016\" srcset=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Contoh-Nyirih-by-Agus-Damanik.jpg 640w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Contoh-Nyirih-by-Agus-Damanik-300x156.jpg 300w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Contoh-Nyirih-by-Agus-Damanik-18x9.jpg 18w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p><em>Photo by: Agus Damanik<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kasam\/Jukut<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"578\" height=\"823\" src=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Kasam_Jukut-by-Fitri-Nurjanna.png\" alt=\"\" class=\"wp-image-2015\" srcset=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Kasam_Jukut-by-Fitri-Nurjanna.png 578w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Kasam_Jukut-by-Fitri-Nurjanna-211x300.png 211w, https:\/\/meatlessmonday.jalinfoundation.or.id\/wp-content\/uploads\/2026\/05\/Kasam_Jukut-by-Fitri-Nurjanna-8x12.png 8w\" sizes=\"(max-width: 578px) 100vw, 578px\" \/><\/figure>\n\n\n\n<p><em>Photo by: Fitri Nurjanna<\/em><\/p>\n\n\n\n<p class=\"translation-block\">Kasam\/jukut menggunakan tumbuhan kepayang yang difermentasi dengan banyak garam dan disimpan dalam tempayan.<\/p>\n\n\n\n<p>Dari keseluruhan masakan ini, bagian yang paling banyak dimanfaatkan ialah daun, biji, dan buah. Sedangkan yang paling sedikit adalah bunga dan umbi. Dalam bentuk tumbuhan, paling banyak diambil dari herba karena batangnya halus dan tidak berbentuk kayu, lalu diikuti oleh pohon dan semak. Secara pengolahannya sendiri, sederhana sekadar menumis atau merebus dan langsung dikonsumsi. Cara pengolahan ini mencerminkan kedekatan mereka dengan bahan pangan alami dan minim proses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Plant-based karena Tradisi atau Ekologi?<\/h2>\n\n\n\n<p>Melihat pola makan masyarakat Dayak Iban, terlihat bahwa konsumsi berbasis tumbuhan bukanlah konsep baru yang lahir dari tren modern. Pola ini terbentuk dari adaptasi terhadap lingkungan sekaligus bentuk penghormatan terhadap alam.<\/p>\n\n\n\n<p>Pola budaya makan ini terbentuk dari adaptasi ekologis terhadap lingkungan hutan yang tropis, yang telah menghadirkan berbagai tumbuhan untuk dapat dikonsumsi. Oleh karena itu, masyarakat Dayak Iban memiliki rasa tanggung jawab untuk menjaganya dengan dibentuknya berbagai aturan dan upacara adat dalam merayakan kesyukuran mereka terhadap beragamnya pangan yang dihasilkan. Sistem rotasi ladang dan pemanfaatan tanaman liar membuat masyarakat memiliki banyak pilihan sumber pangan.<\/p>\n\n\n\n<p>Apa yang kini dikenal sebagai pola makan berbasis nabati atau bahkan gerakan global seperti Meatless Monday\u2014yang mengajak masyarakat untuk mengurangi konsumsi daging secara berkala\u2014sebenarnya memiliki akar yang sudah lama dipraktikkan oleh nenek moyang kita. Bedanya, dahulu praktik ini tidak diberi label khusus, melainkan menjadi bagian alami dari kehidupan sehari-hari.<\/p>\n\n\n\n<p>Dalam konteks ini, memilih makanan berbasis tumbuhan, bahkan jika dimulai dari waktu-waktu tertentu, bukanlah sesuatu yang asing. Justru, hal tersebut sejalan dengan kearifan lokal yang telah lebih dulu mengajarkan keseimbangan antara manusia dan alam.<\/p>\n\n\n\n<p>Namun, seiring perkembangan zaman, pola makan tradisional menghadapi berbagai tantangan. Modernisasi, urbanisasi, hingga pengaruh industri makanan mulai menggeser kebiasaan lama. Perubahan ini terlihat dari penggunaan bahan kemasan yang beralih dari daun menjadi plastik, serta meningkatnya ketergantungan pada produk instan.<\/p>\n\n\n\n<p>Jika terus berlanjut, perubahan ini tidak hanya berdampak pada kesehatan, tetapi juga berpotensi mengikis nilai-nilai budaya dan pengetahuan lokal yang telah diwariskan secara turun-temurun.<\/p>\n\n\n\n<p>Pola makan masyarakat Dayak Iban memberikan refleksi bahwa keberlanjutan sebenarnya bukan konsep baru. Ia sudah lama hidup dalam tradisi, hanya saja sering kali tidak disadari atau tidak diberi nama.<\/p>\n\n\n\n<p>Mengangkat kembali pangan lokal berbasis tumbuhan tidak hanya berarti menjaga kesehatan, tetapi juga melestarikan budaya dan mengurangi ketergantungan pada sistem pangan global. Dalam skala kecil, pilihan sederhana seperti mengonsumsi lebih banyak makanan nabati\u2014meskipun hanya pada waktu tertentu\u2014dapat menjadi langkah awal yang relevan dengan konteks saat ini.<\/p>\n\n\n\n<p>Pada akhirnya, menjaga makanan tradisional berarti juga menjaga cara hidup yang selaras dengan alam. Karena di dalamnya, tersimpan pengetahuan, identitas, dan nilai keberlanjutan yang telah diwariskan sejak lama<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Referensi<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Arini, W., Saputra, V. R., &amp; Ramadani, H. (2021).\u00a0<em>Traditional Utilization of Local Plants in Improving Food Security by the Dayak Iban Tribe in Mensiau Village, West Kalimantan<\/em>. Biotropika: Journal of Tropical Biology, Vol. 9 No. 1.<\/li>\n\n\n\n<li>Irwandi, A., Delfi, M., &amp; Nurti, Y. (2022).\u00a0<em>Ute\u2019Sainak: The Relationship Between Pigs and the Mentawai People in Rereiket, South Siberut<\/em>. Jurnal Ilmiah Universitas Batanghari.<\/li>\n\n\n\n<li>Wulandari, R.S., Muflihati., Aden, L.L., &amp; Wahdina. (2024).\u00a0<em>Utilization of Plants as Traditional Food by the Dayak Iban Community of Mensiau Village, Batang Lupar District, Kapuas Hulu Regency<\/em>. Jurnal Biologi Tropis, Vol. 24 No. 1: 489\u2013500.<\/li>\n<\/ul>","protected":false},"featured_media":2012,"template":"","meta":{"_acf_changed":false},"class_list":["post-2011","blurbs","type-blurbs","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Plant-Based Roots in Dayak Iban Culinary Heritage - Meatless Monday Indonesia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/meatlessmonday.jalinfoundation.or.id\/id\/blurbs\/plant-based-roots-in-dayak-iban-culinary-heritage\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Plant-Based Roots in Dayak Iban Culinary Heritage - Meatless Monday Indonesia\" \/>\n<meta property=\"og:description\" content=\"Traditional cuisine is the result of creativity and generations of cultural inheritance within communities. 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