Abstract:
Plants used in traditional culinary dishes served at traditional ceremonies are one of the
local wisdoms of the Ulakan Tapakis community, one of which is a plant from the
Poaceae family. This study aimed to determine the types, parts and ways of processing
plants from the Poaceae family in traditional culinary dishes served at the Ulakan
Tapakis traditional ceremony. The stages of this research were semi-structured
interviews with respondents, sampling plants, making herbarium, and plant
identification. Results of the study found that there were four types of plants from
Poaceae family used by the community particularly their fruits and stems. In addition,
there were six ways of processing plants from the Poaceae family which was dominated
by grilling in the traditional culinary served at the Ulakan Tapakis traditional ceremony
