Makanan Tradisional Sentani dalam Perspektif Linguistik Kuliner

Siswanto Siswanto; Basori Basori; Wigati Yektiningtyas; Winci Firdaus

doi:10.26499/rnh.v14i1.7883

Makanan Tradisional Sentani dalam Perspektif Linguistik Kuliner

Siswanto Siswanto, Basori Basori, Wigati Yektiningtyas, Winci Firdaus

Abstract

This research aims to explore the ingredients and methods of food processing in the Sentani community. The Sentani community who live around Lake Sentani, Jayapura Regency, Papua have unique ingredients and methods, which are certainly different from other cultures. The qualitative method was chosen because this research intends to explain the complex concept of food and tradition in the Sentani culture. This research combines the perspectives of anthropological linguistics and culinary linguistics. The concept of anthropological linguistics will help in understanding the language and meaning of the terminology used in naming food and eating traditions. While culinary linguistics will help holistically understand the names of food in the context of the culture and beliefs of the Sentani community. The naming of ethnic Sentani food is divided into several categories, namely: new naming based on the absorption of other languages, naming based on the mention of the main ingredients, naming based on processing, naming based on the mention of similarity in shape, naming based on cooking tools/places, and naming based on customary methods/rules. The meaning of Sentani ethnic food based on the language used by the tribe is the Sentani regional language. The meaning of the naming of Sentani ethnic food is based on the ingredients used, taste, form of processing and presentation.

Abstrak
Riset ini bertujuan untuk mengeksplorasi bahan dan cara pengolahan makanan dalam masyarakat Sentani. Masyarakat Sentani yang hidup di sekitar Danau Sentani, Kabupaten Jayapura, Papua memiliki bahan dan cara yang khas, yang tentunya berbeda dengan kebudayaan yang lain. Metode kualitatif dipilih karena riset ini bermaksud menjelaskan konsep yang kompleks makanan dan tradisi dalam kebudayaan Sentani. Riset ini menggabungkan sudut pandang linguistik antropologi dan linguistik kuliner. Konsep linguistik antropologi akan membantu dalam memahami bahasa dan makna terminologi yang digunakan dalam penamaan makanan dan tradisi makan. Sedangkan linguistik kuliner akan membantu secara holistik memahami nama-nama makanan dalam konteks budaya dan keyakinan masyarakat Sentani. Penamaan makanan etnis Sentani terbagi atas beberapa kategori, yaitu: penamaan baru berdasarkan serapan bahasa lain, penamaan berdasarkan penyebutan bahan utama, penamaan berdasarkan pengolahan, penamaan berdasarkan penyebutan keserupaan bentuk, penamaan berdasarkan alat/tempat masak, dan penamaan berdasarkan cara/aturan adat. Makna makanan etnis Sentani berdasarkan bahasa yang digunakan suku tersebut adalah bahasa daerah Sentani. Makna penamaan makanan etnis Sentani didasarkan atas bahan yang digunakan, rasa, bentuk pengolahan dan penyajian.

Keywords

Makanan tradisional; Sentani; linguistik kuliner; budaya

Full Text:

PDF

References

Aditya, R., Atiqah, A. N., & Irmayanti, D. (2023). Filosofi Hidangan Pada Perayaan Chunjie Dan Oshougatsu. Paramasastra, 10(1), 1-15. https://doi.org/10.26740/paramasastra.v10n1.p1-15

Astuti, L. P., Umar, C., & Warsa, A. (2017). Keanekaragaman Ikan Di Danau Sentani. BAWAL Widya Riset Perikanan Tangkap, 1(3), 77. https://doi.org/10.15578/bawal.1.3.2006.77-82

Budiono, S., & Firdaus, W. (2022). Penanda identitas dalam penamaan wilayah administrasi di Kabupaten Sanggau. Linguistik Indonesia, 40(2), 227-243.

https://doi.org/10.26499/li.v40i2.341

Chimuanya, L., & Awonuga, C. (2015). A Lexico-Semantic Study of Culinary Terms in Nigerian English : the Question of Intelligibility Revisited. Covenant Journal of Language Studies, 3(1), 35-56.

Cowan, H. K. J. (1971). Grammar of the Sentani Language. Language, 47(3), 736. https://doi.org/10.2307/412395

Fitrisia, D., Sibarani, R., Mulyadi, & Ritonga, M. U. (2018). Traditional food in the perspective of culinary linguistics. International Journal of Multidisciplinary Research and Development, 5(2), 24-27.

Fitrisia, D., Sibarani, R., Mulyadi, Untung Ritonga, M., & Suhairi, L. (2020). the Naming of Acehnese Traditional Culinary. Humanities & Social Sciences Reviews, 8(2), 815-823. https://doi.org/10.18510/hssr.2020.8290

Fuster, M. (2013). Food and Class. In P. B. Thompson & D. M. Kaplan (Eds.), Encyclopedia of Food and Agricultural Ethics (pp. 1-7). Springer Netherlands. https://doi.org/10.1007/978-94-007-6167-4_180-1

Gardjito, M. (2019). Gastronomi Indonesia Jilid 1. Global Pustaka Utama.

Gardjito, M. (2020). Gastronomi Indonesia Jilid 2. Global Pustaka Utama.

Gerhardt, C. (2013). Food and language - language and food. In C. Gerhardt, M. Frobenius, & S. Ley (Eds.), Culinary Linguistics The chef's special (pp. 3-49). John Benjamins Publishing Company. https://doi.org/10.1002/9781119780830.ch25

Hapsari, W., Frank, S. A. K., & Mansoben, J. R. (2020). Fungsi dan Nilai Khayi (Perahu Perempuan) bagi Suku Sentani di Kampung Ayapo, Kabupaten Jayapura. Cendrawasih: Jurnal Antropologi Papua, 1(2), 13.

https://doi.org/10.31957/jap.v1i2.1663

Janggo, A. E. (2023). Ekosistem budaya lokal suku Sentani. Papua.Antaranews.Com, 1-7. https://papua.antaranews.com/berita/703527/eksotisme-budaya-lokal-suku-sentani

Kasni, N., & Budiarta, I. (2021). Traditional Seasoning and Traditional Cooking Equipments in Bali 'Culinary Anthropology Linguistics Approach.' Proceedings of the 3nd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020. https://doi.org/10.4108/eai.21-12-2020.2305855

Kavle, R. R., Pritchard, E. T. M., Carne, A., Bekhit, A. E. D. A., Morton, J. D., & Agyei, D. (2023). Nutritional composition and techno-functional properties of sago palm weevil (Rhynchophorus ferrugineus) larvae protein extract. Journal of Asia-Pacific Entomology, 26(2), 102086. https://doi.org/10.1016/j.aspen.2023.102086

Köhler, R., Irias-Mata, A., Ramandey, E., Purwestri, R., & Biesalski, H. K. (2020). Nutrient composition of the Indonesian sago grub (Rhynchophorus bilineatus). International Journal of Tropical Insect Science, 40(3), 677-686. https://doi.org/10.1007/s42690-020-00120-z

Kumakura, I. (2015). Washoku : Social Customs and Observances Washoku : Social Customs and Observances. Food Forum, 28(4).

Kusmana, A. (2021). Lexical Meanings the Names of Traditional Food Dishes Typical of Jambi Province. Titian: Jurnal Ilmu Humaniora, 5(2), 300-310. https://doi.org/10.22437/titian.v5i2.27580

Modouw, J., & Yektiningtyas, W. (2021). Yung Robhoni : Tradisi Pembayaran Duka Setelah Kematian Dalam Masyarakat Sentani, Jayapura, Papua. Jurnal Penelitian Arkeologi Papua Dan Papua Barat, 13(2), 215-222. https://doi.org/10.24832/papua.v13i2.309

Pamantung, R. P., & Sudipa, I. N. (2022). The Names of Traditional Minahasan Food as Immune Booster in the Covid-19 Pandemic . Proceedings of the International Congress of Indonesian Linguistics Society (KIMLI 2021), 622(Kimli), 248-251. https://doi.org/10.2991/assehr.k.211226.049

Pasqualone, A., Abdallah, A., & Summo, C. (2020). Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East. Journal of Ethnic Foods, 7(1), 1-13. https://doi.org/10.1186/s42779-020-00073-1

Peta Bahasa. (2019). Badan Pengembangan Dan Pembinaan Bahasa. https://petabahasa.kemdikbud.go.id/

Rosliana, L. (2017). Shoku Bunka: Warna Budaya Dan Tradisi Dalam Makanan Jepang. Izumi, 6(2), 1. https://doi.org/10.14710/izumi.6.2.1-8

Ruhulessin, C. T. (2020). Fi Ra Wali: Revitalisasi Folklor "Saguku Hidupku" Sebagai Identitas Kultural dalam Kosmologi Masyarakat Sentani-Papua. Jurnal Filsafat, 30(2), 181. https://doi.org/10.22146/jf.54207

Rumpaidus, R. (2023). FI: Kajian Teologi Kontekstual tentang Sagu sebagai Media Perdamaian Masyarakat Sentani Di GKI Yahim Klasis Sentani. MURAI: Jurnal Papua Teologi Konstekstual, 4(2), 61-73. https://doi.org/10.58983/jmurai.v4i2.111

Ruperti, B. (2021). Food Culture and Traditional Performing Arts in Japan. Ca' Foscari Japanese Studies, 17, 73-92. https://doi.org/10.30687/978-88-6969-559-9/010

Septiana, D. (2018). Penamaan Kuliner Dalam Masyarakat Dayak Maanyan. Suar Betang, 12(1), 15. https://doi.org/10.26499/surbet.v12i1.13

Siswanto, S. (2022). Gastronomi dalam Cerita Rakyat Sentani. In S. Sunarti, Suyami, Sumarno, BAsori, & D. Hidayatullah (Eds.), Seri Pengetahuan Tradisional Nusantara; Bunga Rampai Kuliner, Pengobatan, dan Teknologi Tradisional (Pertama). Lintang Pustaka Utama.

Sudaryanto. (1993). Metode dan Aneka Teknik Analisis Bahasa, Pengantar Penelitian Wahana Kebudayaan secara Linguistis. Duta Wacana University Press.

Sunuantari, M., Haniza, N., & Rahayunianto, A. (2019). Ethno Gastronomy Simbolic of Indonesian Ethnic Chinese Culture at Jakarta Old Town. Jurnal Komunikasi Ikatan Sarjana Komunikasi Indonesia, 4(2), 87-95. https://doi.org/10.25008/jkiski.v4i2.329

Susanthi, I. G. A. A. D., & Umiyati, M. (2021). Language Documentation on Local Culinary of Oa-Cusse Ambeno, Timor Leste. Linguistic Community Services Journal, 2(1), 13-19. https://doi.org/10.55637/licosjournal.2.1.3174.13-19

Yektiningtyas, W. (2017). Kearifan Lokal Masyarakat Sentani, Papua, dalam Ungkapan Tradisional. Atavisme, 20(2), 237-249. https://doi.org/10.24257/atavisme.v20i2.396.237-249

Yektiningtyas, W., & Mawene, A. (2018). The Importance of Revitalizing Sentani Traditional Proverbs. International Conference on Language, Literature, and Education (ICLLE 2018), 386-391.

https://doi.org/10.2991/iclle-18.2018.65

DOI: https://doi.org/10.26499/rnh.v14i1.7883

Refbacks

There are currently no refbacks.

Username
Password
Remember me