KONSEP PENAMAAN MAKANAN TRADISIONAL DALAM LEKSIKON RITUAL ARUH BAHARIN SUKU DAYAK HALONG Concept of Naming Traditional Foods in Aruh Baharin Ritual Lexicon Dayak Halong
Authors: Hestiyana Hestiyana 
Published: January 2021

Abstrak: Penelitian ini bertujuan mendeskripsikan konsep penamaan makanan tradisional dalam leksikon ritual aruh baharin suku Dayak Halong dan makna semiotisnya. Metode yang digunakan adalah metode deskriptif kualitatif dengan pendekatan etnolinguistik. Data dalam penelitian ini berupa leksikon nama-nama makanan tradisional dalam ritual aruh baharin suku Dayak Halong dan makna semiotis makanan tradisional tersebut yang diperoleh dari tatuha adat suku Dayak Halong di Kabupaten Balangan. Penyediaan data diperoleh melalui metode simak, metode catat, studi dokumen, dan pustaka. Analisis data mencakup pendeskripsian konsep penamaan makanan tradisional dalam leksikon ritual aruh baharin dan makna semiotisnya serta membuat simpulan. Penyajian hasil analisis data menggunakan metode informal. Berdasarkan hasil analisis data ditemukan 27 leksikon nama makanan tradisional. Pemberian konsep penamaan makanan tradisional berdasarkan pada bahan-bahan utama yang digunakan, yakni gula merah, santan kelapa, beras ketan, dan telur sekaligus menjadi cerminan kultural suku Dayak Halong. Makna semiotis makanan tradisional dalam ritual aruh baharin mengacu kepada bahan-bahan dasar yang digunakan dan diperoleh dari hasil alam. Gula merah dimaknai sebagai makanan untuk darah manusia atau dianggap sebagai pengganti darah manusia. Air santan dipercayai sebagai lambang kesucian yang mengalir dalam darah manusia. Beras ketan merupakan simbol kedekatan hubungan sesama manusia. Kemudian, daun pisang dan daun kelapa muda dimaknai sebagai lambang kehidupan suku Dayak Halong yang akan menuntun kehidupan manusia sebelum menuju kematian atau menghadap Sang Bahatara. Abstract: This study aims to describe the concept of naming traditional foods in the ritual lexicon of aruh baharin Dayak Halong tribe and its semiotic meaning. The method used is a descriptive qualitative method with ethnolinguistic approach. The data in this study are a lexicon of traditional food names in the aruh baharin ritual of the Dayak Halong tribe and the semiotic meaning of the traditional food obtained from the custom of the Dayak Halong tribe in Balangan Regency. Provision of data is obtained through listening, note taking, document study and literature. Data analysis includes describing the concept of naming traditional food in the aruh baharin ritual lexicon and its semiotic meaning and making conclusions. Presentation of the results of data analysis using informal methods. Based on the results of data analysis found 27 lexicon names of traditional foods. The concept of naming traditional food is based on the main ingredients used, namely brown sugar, coconut milk, glutinous rice, and eggs as well as a reflection of the Dayak Halong culture. The meaning of semiotic traditional food in the aruh baharin ritual refers to the basic ingredients used and obtained from natural products. Brown sugar is interpreted as food for human blood or considered as a substitute for human blood. Coconut water is believed to be a symbol of purity that flows in human blood. Sticky rice is a symbol of the closeness of human relations. Then, banana leaves and young coconut leaves are interpreted as a symbol of the life of the Dayak Halong tribe that will guide human life before dying or facing the Bahatara.