HIDANGAN BALI PADA TRADISI NYAKAN DIWANG DI DESA BANJAR, KECAMATAN BANJAR, KABUPATEN BULELENG

Abstract

Penelitian ini bertujuan untuk : (1) mengidentifikasi jenis hidangan Bali yang diolah pada tradisi Nyakan Diwang, (2) mengetahui teknik pengolahan hidangan Bali pada tradisi Nyakan Diwang, dan (3) teknik penyajian hidangan Bali pada tradisi Nyakan Diwang. Penelitian ini merupakan penelitian survei yang mengambil lokasi di Desa Banjar, Kecamatan Banjar, Kabupaten Buleleng. Teknik penentuan sample menggunakan purposive sample yaitu satu keluarga dalam satu Banjar Pakeraman yang mengadakan tradisi Nyakan Diwang. Teknik pengumpulan data dengan metode (1) observasi, dan (2) wawancara. Lembar observasi dan panduan wawancara digunakan sebagai instrumen penelitian, sedangkan analisis data dilakukan secara deskriptif kualitatif Hasil penelitian menunjukkan bahwa, (1) jenis-jenis hidangan Bali yang diolah pada tradisi Nyakan Diwang dari makanan pokok yaitu, nasi tulen, lauk pauk yaitu pesan mengide, jukut be siap, rawon kebo. sayuran yaitu, jukut undis, urab paku. Hidangan sampingan terdiri dari jaje laklak, pisang goreng dan minuman yaitu kopi, yeh jahe. (2) teknik pengolahan hidangan Bali meliputi, dikukus, direbus, dibakar, dipanggang dan digoreng. (3) teknik penyajiannya sudah mengalami perubahan yaitu menggunakan mangkok, piring dan gelas, tetapi masyarakat setempat tetap memakai alat tradisional yaitu takir dari daun pisang untuk tempat kue pada saat tradisi Nyakan Diwang berlangsung.
Kata Kunci : Nyakan Diwang, hidangan Bali.

The research aims to: (1) identify kinds of Balinese Cuisine cooked on the tradition of Nyakan Diwang, (2) to know the Balinese food processing techniques on the tradition of Nyakan Diwang, (3) to know the serving technique of Balinese Cuisine on the tradition of Nyakan Diwang. This was a survey research conducted in Banjar village, Banjar sub-district, Buleleng regency. The purposive sampling technique was used towards a family in a specific area of the village who still maintain the tradition of Nyakan Diwang. The data collection technique was (1) observation and (2) interview. The observation sheet and the interview guidelines were used as the research instruments, meanwhile the data analysis was done through descriptive qualitative technique. The result of the study showed that (1) the foods processed on the tradition of Nyakan Diwang were plain rice, local cuisine such as pesan mengide (baked fish), jukut be siap (chicken soup), rawon kebo (buffalo soup), vegetables such as black soya bean soup (jukut undis), and urab paku. Additional cuisine served such as jaja laklak, fried banana (pisang goreng), and some beverages such as coffee, and ginger tea. (2). The food processing techniques such as baking, boiling, grilled, and fried. (3). The serving technique has experienced some changes to more modern utensils such as ceramic bowl, plate and glasses, but the local society are still maintaining the traditional is a takir made from banana leaves for a cake tools especially on the tradition of Nyakan Diwang.
keyword : Nyakan Diwangt, Balinese Cuisine.