IDENTIFIKASI HIDANGAN KHAS LOMBOK DI KECAMATAN PRINGGABAYA KABUPATEN LOMBOK TIMUR, NUSA TENGGARA BARAT

Abstract

Penelitian ini bertujuan untuk mengidentifikasikan hidangan, peralatan, proses dan penyajian khas Kecamatan Pringgabaya, Kabupaten Lombok Timur meliputi hidangan pokok, lauk pauk, sayuran, sambal, jajanan dan hidangan minuman sehari-hari. Penelitian ini dilakukan di Kecamatan Pringgabaya pada 3 Desa yaitu Desa Pringgabaya, Apitaik dan Desa Kerumut dengan sumber informan yaitu ibu-ibu rumah tangga, penjual makanan tradisional dan ibu-ibu PKK. Teknik pengumpulan data dengan metode (1) observasi dan (2) wawancara, sedangkan instrumen penelitian yang digunakan yaitu (1) lembar observasi dan (2) panduan wawancara. Analisis data menggunakan teknik deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa hidangan khas Kecamatan Pringgabaya yaitu (1) hidangan pokok meliputi topat pelecing, topat jagung, peralatan rombong, jangkeh, proses pengolahan direbus, teknik penyajian menggunakan piring, daun pisang (2) hidangan lauk pauk meliputi pepes kerujuk, pencok, pindang laurok, fajar goreng, sate ikan, peralatan wajan, panci, pemanggang, proses pengolahan digoreng, teknik penyajian piring, mangkok (3) hidangan sayuran meliputi pelalah rebong,beberuk terong, pelecing kuah pindang, pelecing pucuk ambon, peralatan panci, cobek, proses pengolahan direbus, teknik penyajian menggunakan piring, daun pisang (4) sambal meliputi sambal sebie odak, peralatan wajan, proses pengolahan digoreng, teknik penyajian menggunakan piring kecil (5) jajanan meliputi pelemeng, songkong, jaja gedang, puntik siong, jaja sagu, putri nyelem, lempok, peralatan rangseng, proses pengolahan dikukus, teknik penyajian menggunakan piring, daun pisang (6) minuman meliputi, es nyiur, es kenyamen, peralatan baskom, panci, proses pengolahan direbus, teknik penyajian menggunakan gelas.
Kata Kunci : Identifikasi,Hidangan khas, Kecamatan Pringgabaya

This study aims at identifying traditional dishes,equipment, process, and serve of Pringgabaya Sub-District, East Lombok which consists of any daily, vegetable, sauce, snacks and beverage. The study took in three villages within the same sub-district:Apitaik and Kerumut village. The information sources were varied from the local housewives, traditional food seller and women of the local Family Welfare organization. The data were collectedthrough (1) observation and (2) interview technique, in which they were powered by the instruments: (1) observation sheet and (2) interview guidline. The data analysis was done by using descriptive qualitative method. Results indicate that Pringgabaya’s special traditional dishes consist of (1) the main course which includes topat pelecing, topat jagung,rombong equipment, jangkeh, processed through boiling technique, and served in plates and banana leaves , (2) the side dishes which cover pepes kerujuk, pencok, pindang laurok, fajar goreng, fish satay, supported by utensils such as frying pan, grill and pot, processed in frying technique, and served in bowls and plates(3) the vegetable which includespelalahrebong, beberukterong, pelecing kuah pindang, pelecing pucuk ambon, supported by pot, and grinder, processed through boiling technique and served in plates and banana leaves, (4) the sauces which include sambal sebie odak, supported by pan, processed through frying technic and served in small plates (5) the snacks which cover pelemeng, songkong, jaja gedang, puntik siong, jaja sagu, putri nyelem, lempok, supported by rangseng equipment, processed through steaming, and served in banana leaves and plates, (6) the beverage which includes nyiurice, kenyamenice, supported by bowls and pot, processed through boiling technique and served in glasses.
keyword : identification, traditional dishes ,Pringgabaya Sub-district