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    Kuliner Tradisional dalam Bahasa Aceh : Kajian Linguistik Kuliner

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    Date
    2019
    Author
    Fitrisia, Dohra
    Advisor(s)
    Sibarani, Robert
    Mulyadi
    Ritonga, Mara Untung
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    Abstract
    This research investigates traditional culinary in the Acehnese language using the Culinary Linguistics approach. The problems studied are (1) word formation and culinary naming process, (2) culinary meanings in the Acehnese culture, (3) cultural norms relating to culinary traditions in the eating-together tradition. The ethnographic method was used to examine the language and culture related to culinary based on the understanding of the local people. This research was conducted in Aceh Besar, which are the village of Ladong sub-district Mesjid Raya, the village of Meunasah Bak Trieng sub-district Krueng Barona Jaya, the village of Lambadeuk sub-district Peukan Bada, the village of Reukih Dayah subdistrict Indrapuri, the village of Teubang Phui Mesjid sub-district Montasik and the village of Sibreh Lamtanjong sub-district Suka Makmur. The data were collected by using in-depth interviews and participant observations on seven informants. All the data were reviewed using the analysis of domain, of taxonomy, of compound, and of theme. The results show that word formation in culinary naming consists of five composition patterns namely N + N, N + Adj, N + V; N + V + Adj; N + V + N; V + N, full and partial reduplication. There are nine culinary naming processes, namely naming based on fictitious personality, main ingredients, colors, ways of cooking, similarity in shape, flavor, taste, cooking utensils and imitation of sound. Some lexicons were found, namely food that is stirred and consumed raw consists of the lexicons cicah, sambai and ie boh kaye; food consumed after being preserved or spoiled consists of the lexicons prom/peudom, jruek, peuda and meuraba/meulisan; food consumed after cooking using three different basic medias: i.e. water-based consisting of the lexicons reuboh, peulemak, seuop; fire-based consisting of the lexicons tot, baked, lheue, sale, deudah and wot; and oil-based consisting of gureng and tumeh. The construction of paraphrases of MSA meaning and molecules is used to describe the meaning of nouns in culinary names based on their functional categories, making material, processing and display of culinary after processing. Cultural norms in the eating-together tradition consist of (1) appreciation and respect for others, (2) humility, (3) apologies, (4) cooperation or help, (5) gratitude, (6) friendliness.
     
    Penelitian ini mengkaji kuliner tradisional dalam bahasa Aceh dengan menggunakan pendekatan Linguistik Kuliner. Masalah yang diteliti adalah (1) pembentukan kata dan proses penamaan kuliner,(2) makna kuliner dalam budaya Aceh, (3) norma budaya yang berkaitan dengan kuliner dalam tradisi makan bersama. Metode etnografi dipergunakan untuk menyelidiki bahasa dan budaya yang berkaitan dengan kuliner berdasarkan pemahaman masyarakat setempat. Penelitian ini dilakukan di Aceh Besar, yaitu di desa Ladong kecamatan Mesjid Raya, Meunasah Bak Trieng kecamatan Krueng Barona Jaya, desa Lambadeuk kecamatan Peukan Bada, desa Reukih Dayah kecamatan Indrapuri, desa Teubang Phui Mesjid kecamatan Montasik dan desa Sibreh Lamtanjong kecamatan Suka Makmur. Pengumpulan data menggunakan metode wawancara mendalam dan pengamatan berpartisipasi terhadap tujuh orang informan. Seluruh data dikaji menggunakan analisis domain, taksonomi, komponensial, dan tema. Hasil penelitian menunjukkan bahwa pembentukan kata dalam penamaan kuliner terdiri atas lima pola komposisi yaitu N+N, N+Adj, N+V; N+V+Adj; N+V+N; V+N, reduplikasi utuh dan sebagian. Ada sembilan proses penamaan kuliner, yaitu penamaan berdasarkan personalitas fiktif, bahan utama, warna , cara pembuatan, keserupaan bentuk, bumbu, rasa, alat masak dan peniruan bunyi. Beberapa leksikon ditemukan, yaitu makanan yang diaduk dan dikonsumsi mentah terdiri atas leksikon cicah, sambai dan ie boh kaye, makanan yang dikonsumsi setelah diawetkan atau dibusukkan terdiri atas prom/peudom, jruek, peuda dan meuraba/melisan, makanan yang dikonsumsi setelah dimasak menggunakan tiga media dasar yang berbeda , yaitu media dasar air, terdiri atas reuboh, peulemak,seuop. Media dasar api, terdiri atas leksikon tot, panggang, lheue, sale, deudah dan Wot, dimasak dengan media dasar minyak terdiri atas gureng dan tumeh.Konstruksi parafrase makna MSA dan molekul digunakan untuk mendeskripsikan makna nomina pada nama-nama kuliner berdasarkan kategori fungsinya, material pembuatan, cara pengolahannya dan tampilan kuliner setelah diolah. Norma budaya dalam tradisi makan bersama terdiri atas (1)penghargaan dan rasa hormat kepada orang lain, (2) rasa rendah hati, (3) permintaan maaf, (4) kerjasama atau tolong menolong, (5) rasa terima kasih, (6)keramahan.

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    http://repositori.usu.ac.id/handle/123456789/12755
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