PERISTILAHAN TATA BOGA DAYAK SIMPAKNG DI KECAMATAN SIMPANG HULU KABUPATEN KETAPANG

Abstract

Abstract

Culinary has become one of the attractions of the Simpakng Dayak community,
especially Simpang Hulu, current events, such as custom events. This study aims
to describe the form of terminology, lexical meanings, cultural meanings related
to Simpakng Dayak culinary, and to implement them into the Procedure Text
material for Bahasa Indonesia subject grade VII Curriculum 2013. This study used
a qualitative descriptive method. The research subjects are speakers of the Dayak
Simpakng language, Simpang Hulu District, District of Simpang Hulu, Ketapang
regency, aged 20-65 years (not senile). Data collection techniques used are
pancing, cakap, note-taking, and recording techniques. In data analysis, the data
from the four techniques were transcribed, translated into Indonesian, classified,
and taken into conclusions. Based on the analysis, there are 30 terms used in the
Simpakng Dayak culinary. Fourteen terms relate to ingredients and spices, and
twelve terms relate to serving method. These terms are classified into three forms,
namely monomorphemic, polymorphemic, and phrase. In the implementation of
teaching materials, these culinary terms are integrated into the procedural text
material in Bahasa Indonesia subject.
Keywords: Terminology, Culinary, Dayak Simpakng