Eksistensi Makanan Tradisional Kabuto pada Etnik Muna (Studi di Desa Lamaeo Kecamatan Kabawo Kabupaten Muna)

Authors

  • lisna yani Universitas Halu Oleo
  • Rahmat Sewa Suraya Universitas Halu Oleo
  • Shinta Arjunita Saputri Universitas Halu Oleo

DOI:

https://doi.org/10.33772/lisani.v6i2.2475

Keywords:

Kabuto, Process, Muna Ethnic, Processing

Abstract

The purpose of this study is to describe the process of making Kabuto for the Muna ethnic in Lamaeo Village, Kabawo District, Muna Regency, and to find out what types of preparations are made from Kabuto for the Muna ethnic in Lamaeo Village, Kabawo District. The form of this research is descriptive qualitative research using data collection techniques, conducting observations and interviews with the perpetrators of the creation of Kabuto and documentation. The informant determination technique used in this study was purposive sampling and used data analysis, data reduction, data presentation and conclusion drawing techniques. Based on the results of the research, it shows that: First, the process of extracting cassava (cassava), second, the process of peeling cassava (cassava), third, the drying process of cassava (sigkong), which has been peeled, for four days in a certain season. Fourth, the Kaghombo process, Cassava (Cassava) which has been dried in the sun for four days ago, is stored in a basket or sack along with Cassava (cassava) leaves as a cover on a certain side then stored above the attic as a fermentation process or for preservation of Kabuto, which is carried out in the morning. There are several ways of processing Kabuto, traditional food types in Lamaeo Village, Kabawo District, Muna Regency, such as Kantinibhera, Kaloli and Kantofi.

Author Biographies

lisna yani, Universitas Halu Oleo

Jurusan Tradisi Lisan, Fakultas Ilmu Budaya

Rahmat Sewa Suraya, Universitas Halu Oleo

Jurusan Tradisi Lisan, Fakultas Ilmu Budaya

Shinta Arjunita Saputri, Universitas Halu Oleo

Jurusan Tradisi Lisan, Fakultas Ilmu Budaya

References

Gunawan Panji, dkk. 2016. Eksistensi Tari Likok Pulo di Pulau Aceh Kabupaten Seni Drama, Tari dan Musik, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Syiah Kuala.

Hadi, A. T., Solihat, A., Lesmana, M., & Suraya, R. S. 2019. Makna Sosio-Historis Baju Kurung Teluk Belanga Pada Busana Pengantin Pria Kesultanan Johor Darul Tazim. LISANI: Jurnal Kelisanan, Sastra, dan Budaya, 2(1), 65-75.

Hadi, Irfan Arifianto. 2014. Eksistensi Komunitas Waroengkeroncong Di Kota Semarang. Skripsi Program Studi Pendidikan Seni Drama Tari Dan Musik, Fakultas Bahasa dan Seni, Universitas Islam Negri Sunan Ampel, Surabaya.

Harmayani, E., Santoso, U., & Gardjito, M. 2019. Makanan Tradisional Indonesia Seri 1: Kelompok Makanan Fermentasi dan Makanan yang Populer di Masyarakat (Vol. 1). Ugm Press.

Harsana, M. 2021. Persepsi Wisatawan Terhadap Kualitas Produk, Kualitas Bahan Baku, Dan Cara Pengolahan Makanan Tradisional Di Yogyakarta. Prosiding Pendidikan Teknik Boga Busana, 16(1).

Lumanaw, N. 2018. Pengembangan Makanan Tradisional Bali pada Pasar Malam di Pasar Sindu, Sanur, Bali. Jurnal Ilmiah Hospitality Management, 9(1), 83-92.

Mukhtar. 2013. Metode Penelitian Kualitatif Deskriptif Kualitatif. Jakarta: GP Pres Group.

Sugiyono. 2013. Metode Penelitian Kuantitatif, Kualitatif, Dan R&D. Bandung: Alvabeta, CV.

Triana, Lutfiah Lizma. 2008. Faktor Yang Mempengaruhi Kegemaran Mahasiswa Terhadap Makanan Tradisional Di Stkip Pgri Sumenep. Sumen STKIP PGRI.

Yuliana, Eka. 2014. Strategi Mempertahankan Eksistensi Komunitas Virginity Jogja. Skripsi Program Studi Pendidikan Sosiologi, Fakultas Ilmu Sosial, Universitas Negri Yogyakarta, Yogyakarta.

Downloads

Published

2023-12-29

How to Cite

yani, lisna, Sewa Suraya, R., & Shinta Arjunita Saputri. (2023). Eksistensi Makanan Tradisional Kabuto pada Etnik Muna (Studi di Desa Lamaeo Kecamatan Kabawo Kabupaten Muna). LISANI: Jurnal Kelisanan, Sastra, Dan Budaya, 6(2), 80–85. https://doi.org/10.33772/lisani.v6i2.2475

Issue

Section

Volume 6 Nomor 2, Desember 2023