REINVENTARISASI MAKANAN TRADISIONAL KHAS KECAMATAN MELAYA, KABUPATEN JEMBRANA, PROVINSI BALI

Putu Dika Indrawan ., Cokorda Istri Raka Marsiti,S.Pd., M.Pd ., Luh Masdarini, S.Pd .

Abstract



ABSTRAK
Penelitian ini bertujuan mendeskripsikan reinventarisasi makanan tradisional khas Kecamatan Melaya Kabupaten Jembrana, dilihat dari jenis hidangan, peralatan, teknik pengolahan, dan teknik penyajian. Jenis penelitian ini yaitu survei. Teknik pemilihan informan yaitu Purposive Sampling dan Accidental Sampling. Teknik pengumpulan data menggunakan metode observasi dan wawancara, instrumen penelitian menggunakan lembar observasi dan panduan wawancara. Analisis data menggunakan teknik deskriptif kualitatif. Hasil penelitian menunjukkan bahwa reinventarisasi makanan tradisional khas Kecamatan Melaya dilihat dari jenis hidangan makanan pokok, lauk pauk, sayuran, sambal, jajanan dan minuman. jenis peralatan persiapan (tiuk, golok, penyangihan, waskom, ngiu, talenan, ulekan, kikihan, solet, lesung, lu, penyeluhan, penyaringan, gentong tanah), alat pengolahan (kompor, paon, panci, sendok goreng, sendok saring, sendok jukut, dandang, kukusan, ketel, pengorengan, pemanggangan, penglaklakan), alat penyajian (sokasi, sendok nasi, kapar, lumur, piring, mangkok, jembung, sendok makan, lepekan,), teknik pengolahan meliputi teknik persiapan (ngukus, ngengseb, ngoreng, nimbus, nunu), Teknik penyajian yang digunakan dalam menyajikan makanan tradisional khas Kecamatan Melaya Kabaupaten Jembrana meliputi (piring, ingke, jembung, mangkuk, gelas).

Kata Kunci : Kata kunci : Reinventarisasi, Makanan Tradisional, Desa Melaya.

ABSTRAK
This study aimed at describing Re-inventory oftraditional food from Malaya sub-district of Jembrana regency seen from the types of serving, equipment, technique process, and presentation technique. This type of research is a survey. The method in selecting informant is by using Purposive and Accidental Sampling. The method of data collection is by using observation and interview. The instruments in this research are observation sheet, and interview guide. Data analysis of this research is descriptive qualitative. The result of this research showed that Re-inventory of traditional food from Malaya sub-district of Jembrana regency seen from the types of main food serving, vegetables, snacks and beverage, equipments’ type such as (knife, chopper, sharpening, bowl, traditional bowl called ngiu, ulekan, kikihan, solet, lesung, lu, penyeluhan, penyaringan, gentongtanah), processing equipment (kompor, paon,panci, sendok goreng, sendok saring, sendok jukut, dandang, kukusan, ketel, pengorengan, pemanggangan, penglaklakan), serving equipment (sokasi, sendoknasi, kapar, lumur, piring, mangkok, jembung, sendokmakan, lepekan,), processing techniques include preparation techniques (ngukus, ngengseb, ngoreng, nimbus, nunu). Persentation technique is used in serving tradional food from Malaya sub-district, Jembrana regency included (piring, ingke, jembung, mangkuk, gelas).

keyword : Keywords : Reinventarisasi, Traditional Food, Melaya village.



DOI: http://dx.doi.org/10.23887/jjpkk.v7i1.9905

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