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INOVISH JOURNAL, Vol. 1, No. 2, December 2016 ISSN: 2528-3804

MAKING A PROFILE BOOK ABOUT MALAY TRADITIONAL FOOD AND OF

Zakiatul Munawarah1, and M. Sabri2 1Alumnus of State Polytechnic of Bengkalis 2Lecturer of State Polytechnic of Bengkalis State Polytechnic of Bengkalis Jalan Bathin Alam, Sei. Alam, Bengkalis, – 28711 Telp. (0766)24566 Fax: (+62766) 8001000, email: [email protected], [email protected]

Abstract :Traditional food is a legacy of culture and heritage from the past which can still be served and tasted today. Since the majority of ethnic in Bengkalis Island is Malay, therefore this island is also familiar with the Malay traditional food. Unfortunately, recently this traditional food is less known by the people – both local, national or international. The research question was “Is there a profile about Malay traditional food of Bengkalis in dual languages (English and Bahasa )? Meanwhile, the purpose of giving information and maintaining the local traditional cultural heritage of Bengkalis Malay cuisines, the objective of this study was about to make a profile book about Malay traditional food of Bengkalis in dual languages (English and Bahasa Indonesia) as one of promotional media to promote Bengkalis tourism towards local and international tourists. The result of this study was a profile book entitled “Bengkalis Malay Traditional Food”. The method used in this study was descriptive research. It explained what existed and helped to find solution toward the problems. The profile book consists of 30 pages and discusses 5 kinds about Malay traditional food of Bengkalis, such as: Masakan (dishes), Masakan Sepinggan (), Basah (), Kue Kering (), and Minuman (beverages). The study is expected to give some helps to the local government, especially the Tourism Department, with a promotional item in form of profile book to promote local traditional food of Bengkalis for both local and international tourists.

Keywords: Profile Book, Malay Tradition, Food.

INTRODUCTION area of about 7,773.93 km2 and Bengkalis Island is one of the population of 536.138 people, this islands in Riau Province located in the island consists of two subdistricts, coastal Sumatera and facing Bengkalis and Bantan subdistricts. by the Strait. In this island, The residents of Bengkalis Bengkalis City, the capital city of Island consist of some ethnic groups, Bengkalis is located. With the such as Malay, Javanese, ,

98 Minang, and Tionghoa. However, the should be revitalized and reintroduced majority ethnic in Bengkalis Island is both to tourists and to the local people. Malay. From those ethnic groups, One of good ways to introduce variety of cultures such as ceremonies, these traditional food and beverages is customs, dances, wedding tradition, through making a profile book. The and also food exist. Traditional food profile book here is an eye-catching can be said as a legacy of living culture book which contains of pictures of the and heritage for many generations. For food and drinks, the ingridients and Bengkalis, some of these food and also the way to cook or to make them. beverages are still served and tasted by Based on the problem above, the local people until today but some the objective of this study is about to others are already forgotten. make a profile book about Malay Food and beverages, such as traditional food of Bengkalis in dual Hasidah, Sempolet, Cencalok, languages (English and Bahasa Laksamana Mengamuk, Air Mata Indonesia) as one of promotional Pengantin, are rarely served by media to promote Bengkalis tourism Bengkalis Malay people and some of towards local and international tourists. young people of Bengkalis do not It was done to promote Bengkalis know, never tasted and even never Malay traditional food both to tourists heard the names of those kinds of and to the local people. The title of this traditional culinary. book is “Malay Traditional Food of Bengkalis”. Since tourism is about to introduce something that we have to REVIEW OF RELATED the tourists, therefore the local people LITERATURE (host) should understand well about Related Study what they have and to introduce to the Rena (2015) wrote about “The tourists. Therefore, Bengkalis Malay Profile book of Tenun Lejo Bengkalis traditional food and beverages are kind to Promote Bengkalis”. Rena’s final of tourism attractions to be introduced project ultilized the program as a to the tourists and should be known by chance for promoting Tenun Lejo to the local people. This traditional legacy foreign people and also to increase

99 people’s knowlegde about Bengkalis Related Product traditional products, especially Tenun A book which is related to this Lejo. The result/product of this study product is a book entitled “Ensiklopedi was in form of a profile book about Makanan Tradisional Sumatera“ Tenun Lejo which can give information written by Maria et.al (2004). This 196 about this Malay traditional cloth and pages book aims to introduce also to promote Bengkalis traditional traditional food from each region of fabric to foreign people who visit Sumatera. The traditional food, in the Bengkalis. book, is said to give pride of the nation’s cultural identity. The Different from Rena’s profile encyclopedia contains information in book above, this profile book is form of description about Sumateran focused on food and drinks. traditional food from different region In another research, Endah with various function, way of serving (2014) wrote about “Kuliner and also the culture value. Tradisional Jawa dalam Serat Different from the above Centhini” or Javanese Traditional product, the profile book about Culinary in Serat Chentini. This Bengkalis Malay traditional food is research was conducted using library written in shorter description, less research to analyze the richness of pages, and more portable in size. Javanese traditional food as Javaness identity which had been written in Related Theory Serat Centhini. 1 Malay Traditional Food and Drinks Endah’s reserch was focused on According to Ernayanti in giving information to Indonesian Endang (2013), an understanding of people about Javanese traditional food, the traditional food has cultural values, while in this research the writers traditions, and beliefs are rooted in the focused on Malay food of Bengkalis to local culture (local indigenous). give information not only for local Kuhnlein and Receveur in people but also for foreign people Endang (2013), defines traditional (tourists). food as an implication of a social culture process. They stated that: 1 Javanese ancient literature

100 “Traditional food systems of into several categories, such as: indigenous peoples can be defined to Makanan (dishes), Masakan Sepinggan items that are from the local, natural (snacks), Kueh Basah (cakes), Kue environment that are culturally Kering (biscuits) and Minuman acceptable. It also includes the (beverages). sociocultural meanings, Masakan are dishes which acquisition/processing techniques, use, usually served with and cooked for composition, and nutritional lunch and dinner in Malay families. consequences for the people using the Masakan Sepinggan are kind of snacks food”. which served when Malay people The criteria of traditional food enjoy their free time. Kueh Basah are including: cakes which always served with coffee a. Processed according to recipes or or for or served to the flavoring composition that has been guests when they are having a known and applied for generations ceremony. in the family or community system. Kue Kering are Bengkalis Malay kinds b. Locally available raw materials, of biscuits. These biscuits are usually both the result of their own farming served for bigger celebration such as system and which is available in the Hari Raya. Minuman are kind of local market. drinks made traditionally by Malay c. Specific way of processing in ways people and usually served at wedding that have been developed by local or other special parties. communities. Therefore, Malay traditional Profile Book food and drinks can be said as food and According to Grabowski in drinks which have been serving by Filtira (2015), profile book is a sketch Malay families from generation to of a person in a book such as the best generation using local ingredients and sketch of a famous person, the best become part of culture and local character of the person and also spirit identity. or enthusiasm and energy of the For Bengkalis Malay traditional subjects. They give motivation to culinary, food and drinks are divided people, make them exciting and

101 interesting. Good profile book is can be read by readers “writing is a attractive get into the heart of reader thinking process, a writer produces a and make them tick. final written product based on their Based on the definition above, thinking after the writer goes through it can be concluded that: First, a profile the thinking process. book is a ‘sketch’ which means short or brief. Then, a profile book must be Tourism exciting, interesting, and attractive to According to Weaver and attract the readers. Since a profile book Opperman in I Gde and Ketut (2009), is not a kind of book to be read by the Tourism is an acivity appeared since readers in their free time as a hobby, the relationship from the interaction of therefore, a profile book must be brief, tourists that do a trip from a place to informative, eye cathing and portable another city or country. The activity in size. also has benefit for the host government and host communities to Writing give income. Writing is an activity to write In other hand, Holden (2005), ideas, concepts, opinion and also said that tourism is a result in changing information. In writing, the writer the economic and social factors of the should has a wide knowledge and also destination place. The main tourism- the aim of writing in order to make the generating countries of the world are reader easy to understand what they those with highly developed have read. One of the purpose of economies. Although the growth in writing is to give more knowledge for participation in tourism has been reader about information that the writer dramatic during the last half-century, means. the majority of the world’s population Brown in Onozawa (2009) are excluded from participation, stated that writing is an activity of a typically because of poverty. thinkng process such as stories based Similiarly, climate is an influential on real event or fiction, through the factor in determining the destination thinking process the writer can areas to which recreational tourists will produces a final written product that travel.

102 METHODOLOGY OF STUDY also the employee of Tourism The method used in this study Department, Youth and Sport of was descriptive research. It explains . what exists and can help to find B. Preparation of the Data solution toward the problems. In preparing the data, the writer Equipment analyzed the data that had been The processes of designing the collected to create the profile book profile book using several the about Malay traditional food of equipments such as hardware consist Bengkalis Island. of laptop, digital camera, flashdisk and C. Design of Product printer. The software used consists of Before making the profile Photoscape, Microsoft Publisher 2013, book, the design of product is very and Internet. helpful in this research. The writers Material designed the form of profile book such The materials used to make this as the layout, the cover and also product (book) were two kinds of contents of the profile book. papers - Art and Glossy Papers. D. Making the Product Procedure of the Study Making the product is a process A. Problem Identification and Data in creating the profile book. Collection. The procedures in designing the 1. Literature Study profile book are as follows: The literature used in doing this a. Setting the Background research such as books, journals and Application used in making this some materials from internet. profile book was Microsoft Publisher 2. Interview 2013. Before setting the background, Interview was done to get more firstly, Microsoft Publisher 2013 was information about this research to opened and blank document was related people who know more about chosen. Malay traditional food in Bengkalis Island. Interview was done by given several question to Mrs. Maria Lafina, the Head of Ikaboga Bengkalis and

103 The figure 3.1 Background was Applied RESULT AND DISCUSSION b. Applying the Pictures Proses of Making Profile Book After the background was In making this profile book applied, the next step was inserting the there were several processes done. pictures on the page. Insert Menu and Started from collecting data such as Picture Tool and click to choose the interview, observation and arranging pictures needed from folder. the information until designing the cover and the content of the profile book. The complete processes are explained as follows. Collecting the Data The first step in making this profile book was collecting data. The Figure 3.2 Setting Pictures on the Page data was collected by doing some c. Writing the Description/ Texts interviews given to the employee of After the background and Tourism Department, Youth and Sport pictures were set, the next step was of Bengkalis Regency and also to the inserted the text on the page. In Insert local people of Bengkalis. The data Menu, text box Tool was clicked and it were collected from Bengkalis was drawn on the page. government, and also from the internet which discussed about Malay traditional food and drinks of Bengkalis. Designing the Profile Book After collecting the data, the

Figure 3.3 Texts ware typed in the Text Box next step was designing the profile book. This book was designed through some steps such as setting the background, inserting the pictures and typing the texts as already explained above. The application used in making this profile book was Microsoft Figure 3.4 Result of Designing the Profile Book

104 Publisher 2013. The processes in This part discusses about making the profile book took a long several traditional dishes/food of time, because the steps could make the Bengkalis such as Cencalok, Pajeri profile book more interesting to get the Nenas, and Ikan best result. Patin. This part consists of four pages (the eleventh page until fourteenth Result of the Product page). Masakan was a dishes that The research question was served with rice and served for lunch answered by the result of this study or dinner in Malay families. which was a profile book of Malay Part 2 Snacks (Masakan Sepinggan) Traditional food of Bengkalis Island. This part discusses about some This profile book was used to promote Masakan Sepinggan or snacks of Malay traditional food of Bengkalis Bengkalis Malay traditional food. and give information about it to local Masakan Sepinggan or snacks are kind and outside tourists. The book was of food which served when Malay discussed 5 parts such as Masakan (the people enjoy their free time. The dishes), Masakan Sepinggan (snacks), examples of Masakan Sepinggan are Kue Basah (cakes), Kue Kering such as Bubur Asyura, Sempolet and (biscuits) and Minuman (beverages). Roti . This food is usually served Details of information are explained as after they have lunch/dinner. This kind follows: of food are called Masakan Sepinggan

Content of Profile Book for the First because they are usually served alone Page until the Eighth Page (without rice or other meal). This part was containing cover Part 3 Cakes (Kue Basah) of profile book, acknowledgement, This part discussed the speech from the Head of Tourism description about Kue Basah from Department, Youth and Sport of Bengkalis such as Bolu Kemojo, Bengkalis Regency, table of content, Hasidah, and . Malay introduction, short description about people calls them Kue Basah because Bengkalis Island and short story about these cakes are wet in texture. Malay Malay traditional food of Bengkalis. people usually served Kue Basah when Part 1 The Dishes (Makanan) they are having time with family and

105 certain ceremonies such as Kenduri, Bengkalis and senior chef of Malay Khitanan, wedding and etc. traditional food from Bengkalis. Part 4 Biscuits (Kue Kering) The Vice Leader of Ikaboga This part discussed the Bengkalis Regency explanation about Kue Kering which Mrs. Maria Lafina, the Vice are made by Bengkalis families such as Leader of Ikaboga was a culinary , -agar Kering, expert who know more about Malay Lempuk and Bolu Cermai. traditional food in Bengkalis. Based on Malay people call them Kue Kering the evaluation, it can be concluded that because they are dry in texture and can the profile book was good to introduce be served for a long time period. They the Malay traditional food to other usually make this for bigger people, but the book was still celebration such as Hari Raya Idul uncomplete and still need to be Fitri and Idul Adha. completed with other Malay traditional Part 5 Beverages (Minuman) food of Bengkalis. This part discussed the description about traditional beverages Head of Cultural Division of from Bengkalis such as Laksamana Tourism Department, Youth and Mengamuk and Air Mata Pengantin. Sport of Bengkalis Minuman are kind of drinks made Mr. Baharudin, the Head of traditionally by Bengkalis Malay Cultural Division of Tourism, Youth people and usually served at wedding and Sport of Bengkalis Regency was or other special parties. someone who know more about Malay Evaluations Culture in Bengkalis. Based on the the There were three people who evaluation, it can be concluded that the evaluated this profile book. They were weakness of this profile book was the Vice Leader of Ikaboga uncomplete with the Malay culture. (Association of Cullinary Experts of The suggestion was still need to be Bengkalis Regency), the Head of completed with other Malay traditional Cultural Division of Tourism food and Malay culture of Bengkalis. Department, Youth and Sport of

106 Senior Chef of Malay Traditional also became a problem faced in Food from Bengkalis creating this profile book. It occured Mrs. Saedah was someone who because there was no such subject often cook Malay traditional food at about information technology taught in some ceremonies such as wedding and Business English study program. So Kenduri. Based on the evaluation, it that, it need long time in making this can be concluded that the profile book profile book. was good with the colors and the pictures. But it still need to be CONCLUSION completed with the recipes of the In making the product (profile Malay traditional food. book), there were some processes Problems done, started from collecting the data, There were some problems providing the materials, designing faced during the process in making the processes and printing the book. profile book. They are as follows: Interview and literature study were Collecting the Data also conducted in collecting the data. In making this profile book, the Then, the materials used in making this first problem faced was collecting the product were two kinds of papers, Art data. Because there was no profile papers and Glossy paper. In designing book about Malay traditional food, so the profile book, the application used that the data must be collected from was a Microsoft Publisher 2013. This interview some people who know book consists of the front cover, the about Malay traditional food. Besides, contents and the back cover. There the difficulty in collecting the photo were some steps in designing this also was a problem to make the profile profile book, such as setting the book. It was only because of the background, applying the pictures and unique name of some food, so that it writing the description/texts. can not find in the internet. The whole result of this study Designing the Profile Book was a profile book about Malay The lack of skill in using the traditional food of Bengkalis. This computer application (such as profile book was made in 16x20 cm Microsoft Publisher, Photoshop, etc) and consists 30 colorful pages. In this

107 book, the food and drinks are divided book about Malay traditional food of into five parts, they are: Masakan Bengkalis and no pictures of some (Dishes), Masakan Sepinggan Malay traditional food in the internet. (snacks), Kueh Basah (cakes), Kue Then, the difficulties in using the Kering (biscuits), and the last part is application occured because the lack Minuman (beverages). The profile of knowledge in using such computer book written in two languages (Bahasa application to design the book. Indonesia and English). After finish designing book, the REFERENCES next step was printing it using A4 Art Bailey, Stephen. 2003. Academic Papers and Glossy Papers. Then, the Writing A Practical Guide For book was evaluated to see how the Student. London and New York. Routledge. book can be useful for the readers, especially to promote Bengkalis Endah Susilantini. 2014. Jurnal Sejarah dan Budaya Identitas Kultural traditional food and drinks to the Bangsa Melalui Kuliner. tourists. It was also done to know the Vol.9. (Kementerian Pendidikan dan Kebudayaan opinion, weakness and suggestions Direktorat Jenderal from the evaluators. The evaluation Kebudayaan Balai Pelestarian Nilai Budaya. 2014). Retrived was conducted by three people. They on January, 27, 2016. At. were the Vice Leader of Ikaboga 10.15 a.m. from http://kebudayaan.kemdikbud. (Association of Cullinary Experts of go.id/wpcontent/uploads/sites/ Bengkalis Regency), the Head of 37/2015/01/Jantra_Vol._9_No ._1_Juni_2014.pdf. Cultural Division of Tourism Department, Youth and Sport of Endang Nurhayati, et.al. 2013. Inventarisasi Makanan Bengkalis Regency and the Senior Tradisional Jawa Serta Chef in Bengkalis. Alternatif Pengembangannya. : Universitas The problem faced during the Negeri Yogyakarta. Retrived producing of this final project product on January 27, 2016. at 10.36 a.m. from were collecting the data and using the http://eprints.uny.ac.id/23356/ application to design the book. The 1/INVENTARISASI%20MA KANAN%20TRADISIONAL difficulties in collecting the data %20JAWA.pdf. occured because there were no such

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