HIDANGAN PETAMON PADA TRADISI NGUSABA BUKAKAK DI DESA GIRI EMAS KECAMATAN SAWAN

Authors

  • Ni Made Wiwik Rahayu Utami .
  • Ni Desak Made Sri Adnyawati, S.Pd, M.Pd. .
  • Luh Masdarini, S.Pd., M.Pd. .

DOI:

https://doi.org/10.23887/jjpkk.v8i2.15249

Abstract

Penelitian ini bertujuan untuk mengidentifikasi Hidangan Petamon pada tradisi Ngusaba Bukakak di Desa Giri Emas Kecamatan Sawan. Subjek dalam penelitian ini adalah Kepala Desa Giri Emas dan Juru Patus. Metode pengumpulan data menggunakan metode observasi, metode wawancara, dengan instrumen lembar observasi dan pedoman wawancara yang kemudian dianalisis menggunakan teknik deskriptif. Hasil penelitian ini menunjukkan hidangan Petamon pada Tradisi Ngusaba bukakak di Desa Giri Emas Kecamatan Sawan yaitu (1) makanan pokok yang disajikan nasi putih, lauk pauk meliputi lawar barak, lawar putih,pesan celeng, tum celeng, be megoreng, urutan celeng, sate lilit, sate isi,komoh, sayuran meliputi jukut ares, jukut balung, jukut don sele, makananan sampingan meliputi jaje bantal, jaje celorot, jaje sumping, jaje sele ketan, jaje ketimus nangka, jaje pisang goreng, dan minuman meliputi teh manis, kopi hitam (2) Teknik Pengolahan hidangan petamon meliputi, dikukus, direbus, dibakar, dipanggang dan digoreng dengan teknik penyajian alat menggunakan ingke, nampan, niru, waskom,gelas kecil dan lepekan.
Kata Kunci : Hidangan Petamon, Ngusaba Bukakak

This study aims to identify Petamon Dish on Ngusaba Bukakak tradition in Giri Emas Village, Sawan Sub-district. Subjects in this study were Head of Giri Emas Village and Patron. Methods of data collection observation method, interview method with instrument observation sheet and interview guide which then analyzed by using descriptive technique. The result of this research shows Petamon dish at Tradition Ngusaba Bukakak in Giri Emas Village of Sawan Subdistrict, namely (1) eating staple introduced by white rice, side dish cover lawar barak, lawar putih, pesan celeng, tum celeng, be megoreng, urutan celeng, sate lilit , sate isi, komoh, vegetables include jukut ares, jukut balung, jukut don sele, side meals include jaje bantal, jaje celorot, jaje sumping, jaje sele ketan, jaje ketimus nangka, jaje pisang goreng, and beverages include sweet tea, black coffee (2) Technique Processing of petamon dish include, steamed, boiled, baked, baked and fried with technique of presentation of appliance using ingke, tray, niru, wascom, small glass and lepekan.
keyword : Petamon Dish, Ngusaba Bukakak

Published

2018-07-27

Issue

Section

Articles