LÉKSIKON KADAHARAN TRADISIONAL SUNDA DI KABUPATEN KUNINGAN

Hadiyanah, Yani Nurfitri (2016) LÉKSIKON KADAHARAN TRADISIONAL SUNDA DI KABUPATEN KUNINGAN. S2 thesis, Universitas Pendidikan Indonesia.

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Abstract

Ieu panalungtikan mibanda tujuan pikeun ngadéskripsikeun wangun lingual, papasingan cara méré ngaran, ma’na léksikon jeung bahan dasar kadaharan tradisional Sunda di Kabupatén Kuningan. Métodeu nu digunakeun dina ieu panalungtikan nyaéta déskriptif. Téhnik ngumpulkeun datana ngagunakeun téhnik observasi partisipan, téhnik wawancara, jeung téhnik study bibliografi. Sumber data dina ieu panalungtikan nyaéta puseur jajanan oléh-oléh Kuningan anu aya di Kabupatén Kuningan jeung sentral UKM disababaraha desa di Kabupatén Kuningan. Sedengkeun objék nu panalungtikanana nyaéta kadaharan tradisional Sunda nu aya di Kabupatén Kuningan. Tina hasil panalungtikan kapanggih: (1) kadaharan tradisional sunda di Kabupatén Kuningan nu kapanggih aya 73 léksikon. Dumasar wangun lingualna, klasifikasi léksikon kadaharan tradisional Sunda 22 (30,1%) léksikon kadaharan wangun salancar, 1 (1,4%) léksikon kadaharan wangun rundayan, 8 (10,9%) léksikon kadaharan wangun rajékan, 37 (50,7%) léksikon kadaharan wangun kantétan, jeung 5 (6,8%) léksikon kadaharan wangun wancahan. (2) Prosés méré ngaran atawa sesebutan, kapaluruh 1 (1,4%) léksikon kadaharan Sunda nu nurutkeun sorana, 4 (5,5%) léksikon kadaharan Sunda nu nurutkeun sasaruaanana, 29 (39,7%) léksikon kadaharan Sunda nu nurutkeun bahanna, 2 (2,7%) léksikon kadaharan Sunda nu nurutkeun tempat asalna, 5 (6,8%) léksikon kadaharan Sunda nu nuduhkeun sipatna, 4 (5,5%) léksikon kadaharan Sunda nu nuduhkeun sabagian anggapan jeung 27 (37%) léksikon kadaharan Sunda nu manasuka. (3) Dumasar ma’na léksikon, sakabéh léksikon kadaharan tradisional Sunda nyoko kana kecap barang. (4) léksikon kadaharan tradisional Sunda di Kabupatén Kuningan dumasar bahanna, nyaéta nu bahan dasarna béas aya 5 (6,8%), tipung béas aya 7 (9,6%), béas ketan aya 10 (13,7%), tipung ketan aya 12 (16,4%), sampeu aya 8 (11%), aci aya 1 (1,4%), tarigu aya 3 (4,1%), kacang aya 6 (8,2%), boléd aya 6 (8,2%), jagong aya 1 (1,4%), jeung bahan séjénna aya 23 (32%). Saran tina ieu panalungtikan ditujukeun ka sababaraha pihak, nyaéta: (1) guru; (2) siswa; jeung (3) masarakat. ;--- Penelitian ini bertujuan untuk mendeskripsikan bentuk lingual, penamaan, makna leksikon dan bahan dasar makanan tradisional Sunda di Kabupaten Kuningan. Metode penelitian yang digunakan adalah deskriptif. Teknik mengumpulkan data, menggunakan teknik observasi partisipan, teknik wawancara, dan teknik study bibliografi. Sumber datanya adalah pusat jajanan oleh-oleh Kuningan, sentral UKM dan masyakat Kuningan. Sedangkan, objek penelitiannya adalah makanan tradisional Sunda di Kabupaten Kuningan. Dari hasil penelitian ditemukan: (1)makanan tradisional Sunda di KabupatenKuningan yang ditemukan ada 73 nama makanan tradisional. Berdasarkan bentuk lingualnya, klasifikasi nama makanan tradisional Sunda, 22 (30,1%) kata dasar, 1 (1,4%) kata imbuhan, 8 (10,9%) kata ulang, 37 (50,7%) kata majemuk, dan 5 (6,8%) kata singkatan. (2) penamaan, terdapat 1 (1,4%) nama makanan yang berdasarkan peniruan bunyi, 4 (5,5%) berdasarkan persamaan, 29 (39,7%) berdasarkan bahan, 2 (2,7%) berdasarkan tempat asalnya, 5 (6,8%) berdasarkan penyebutan sifat khas, 4 (5,5%) berdasarkan sebagian anggapan, dan 27 (37%) manasuka. (3) makna leksikon, semua nama makanan tradisional Sunda merupakan kata benda. (4) nama makanan tradisional Sunda di Kabupatén Kuningan berdasarkan bahannya adalah yang berbahan dasar beras ada 5 (6,8%), tepung beras ada 7 (9,6%), beras ketan ada 10 (13,7%), tepung ketan ada 12 (16,4%), singkongada 8 (11%), aci ada 1 (1,4%), terigu ada 3 (4,1%), kacang ada 6 (8,2%), ubiada 6 (8,2%), jagung ada 1 (1,4%), dan bahan lainnya ada 23 (32%). Saran dari penelitian ini ditujukan ke beberapa pihak, yaitu: (1) guru; (2) siswa; dan (3) masyarakat.;--- This study aims to describe the shape of the lingual, naming, the meanings of lexicon and the basic ingredients of traditional Sundanese food at Kuningan regency.The research method is descriptive. The techniques of collecting data used participant observation technique, interview, and bibliografi technique study. The data sources collectedfrom Kuningan’s central souvenirs shop, middle-class business (UKM), and from Kuningan native people. Meanwhile,the object of this observation is Sundanese’stypical traditional foods from Kuningan. The result of researched had been found that: (1) There are 73 kinds of name of Sundanese’stypical traditional foods fromKuningan.Based on the lingual shape, the classification of traditional Sundanese food names are, 22(30,1%) basic word, 1 (1,4%) the prefix word, 8 (10,9%) repeated word, 37 (50,7%) compound, and 5 (6,8%) abbreviation. (2) based on Naming, there are 1 (1,4%) the name of the food based on the imitation of the sound, 4 (5,5%) the equations, 29 (39,7%) based on materials, 2 (2,7%) based on place of origin, 5 (6,8%) based on the mention of particularity, 4 (5,5%) based on presumption, and 27 (37%)based on suitably of taste. (3) The meaning of lexicon, all of traditional Sundanese foods name are noun. (4) The Sundanese traditional foods in Kuningan district based on the materials, made from rice are 5 pieces (6,8%), made from flour are 7 pieces (9,6%), made from glutinous rice are 10 pieces (13,7%), made from glutinous flour are 12 pieces (16,4%), made from cassava are 8 pieces (11%), made from cassava flour is1 piece (1,4%), made from wheat flour are 3 pieces (4,1%), made from coconut are 6 pieces (8,2%), made from sweet potato are 6 pieces (8,2%), made from corn is 1 piece (1,4%) and made from the other materials about 23 pieces (32%). The advice from this research addressedfor multiple parties, such as : (1) teacher; (2) student; and (3) people.

Item Type: Skripsi,Tesis,Disertasi (S2)
Additional Information: no.panggil: T BBS HAD l-2016; pembimbing : 1 Yayat Sudryat , 2 Ruswendi Permana.
Uncontrolled Keywords: léksikon, kadaharan tradisional, étnolinguistik, léksikon, makanan tradisional, étnolinguistik , lexicon, traditional food,entholinguistic.
Subjects: G Geography. Anthropology. Recreation > GV Recreation Leisure
Z Bibliography. Library Science. Information Resources > ZA Information resources
Divisions: Sekolah Pasca Sarjana > Linguistik S-2
Depositing User: Mr mhsinf 2017
Date Deposited: 11 Aug 2017 03:40
Last Modified: 11 Aug 2017 03:40
URI: http://repository.upi.edu/id/eprint/24736

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