LEKSIKON MAKANAN TRADISIONAL SUNDA DI KABUPATEN KUNINGAN (Kajian Etnolinguistik)
Authors: HADIYANIYAH YANI NURFITRI 
Published: March 2019

AbstrakPenelitian 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 khas Kuningan. Dari hasil penelitian ditemukan: (1) makanan tradisional Sunda khas Kuningan 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%), singkong ada 8 (11%), aci ada 1 (1,4%), terigu ada 3 (4,1%), kacang ada 6 (8,2%), ubi ada 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. AbstractThis 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 collected from Kuningan’s central souvenirs shop, middle-class business (UKM), and from Kuningan native people. Meanwhile, the object of this observation is Sundanese’s typical traditional foods from Kuningan. The result of researched had been found that: (1) There are 73 kinds of name of Sundanese’s typical traditional foods from Kuningan. 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 is 1 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 addressed for multiple parties, such as : (1) teacher; (2) student; and (3) people.