LEKSIKON REMPAH-REMPAH DALAM MASAKAN MELAYU SAMBAS
| Main Authors: | Sabila, Lisa, Muzammil, Ahmad Rabi’ul, Syahrani, Agus |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Tanjungpura
, 2021
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| Online Access: |
http://jurnal.untan.ac.id/index.php/jpdpb/article/view/50340 http://jurnal.untan.ac.id/index.php/jpdpb/article/view/50340/75676591056 |
Daftar Isi:
- AbstractThis research is motivated by the number of spices used by the people of Sambas Regency for cooking, especially in Sambas Malay cuisine. The purpose of this study was to gather the names of spices used in Sambas Malay Cuisine. The descriptive qualitative method was the research method used in this study. The participants of this study were the Melayu Sambas people in Semata. The techniques of data collection used were interview, note taking, recording, and documentation. The perseverance of research observation and the colleague investigation were the techniques used to test the validity of the study. This study found there were 34 lexicons of spices of the traditional food of Melayu Sambas. Among all of the lexicons, 9 lexicons were categorized as nouns and 25 lexicons were categorized as noun phrases. The meaning of the lexicons found in this study was 33 lexicons had the lexical and pictorial meaning. About the function of the spices used in the traditional food of Melayu Sambas, it was found that 9 lexicons of spices were about flavor enhancer, 2 lexicons were about food coloring, and 9 lexicons were about food fragrance. The type of the text of Indonesian language for language learning derived from the lexicons of spices of the traditional food of Melayu Sambas in this study were the descriptive and procedure text.Keywords: Lexicon, Spices, Sambas Malay Language