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OKASHI KERTAS KARYA Dikerjakan O L E H WIDYA RAMADHANI

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OKASHI KERTAS KARYA Dikerjakan O L E H WIDYA RAMADHANI OKASHI KERTAS KARYA Dikerjakan O L E H WIDYA RAMADHANI JULIANHAR NIM : 142203083 PROGRAM STUDI DIII BAHASA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2017 UNIVERSITAS SUMATERA UTARA OKASHI KERTAS KARYA Kertas Karya ini diajukan Kepada Panitia Ujian Program Pendidikan Non- Gelar Fakultas Ilmu Budaya Universitas Sumatera Utara Medan, untuk melengkapi salah satu syarat ujian Diploma III dalam Bidang Studi Bahasa Jepang. Dikerjakan OLEH: WIDYA RAMADHANI JULIANHAR NIM : 142203083 PEMBIMBING Dr. Diah Syafitri Handayani, M.Litt NIP: 197212281999032001 PROGRAM STUDI D-III BAHASA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2017 UNIVERSITAS SUMATERA UTARA Disetujui Oleh : FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN PROGRAM STUDI D-III BAHASA JEPANG Ketua Dr. Diah Syafitri Handayani, M.Litt NIP: 197212281999032001 Medan, Juli 2017 UNIVERSITAS SUMATERA UTARA PENGESAHAN Diterima Oleh : Panitia Ujian Pendidikan Non-Gelar Sastra Budaya Fakultas Ilmu Budaya Universitas Sumatera Utara Medan, untuk melengkapi salah satu syarat ujian Diploma III dalam Bidang Studi Bahasa Jepang. Pada : Tanggal : Hari : Program Studi D-III Bahasa Jepang Fakultas Ilmu Budaya Universitas Sumatera Utara Dekan, Dr. Budi Agustono, M.S NIP: 196008051987031001 Panitia Tugas Akhir : No. Nama Tanda Tangan 1. ( ) 2. ( ) 3. ( ) UNIVERSITAS SUMATERA UTARA KATA PENGANTAR Assalammu’alaikum wr.wb Puji syukur atas kehadirat Tuhan Yang Maha Esa atas berkat dan rahmat- Nya penulis dapat menyelesaikan Kertas Karya yang berjudul “ Okashi” ini dengan baik. Begitu besar rahmat dan karunia-Nya telah memberikan segalanya serta kesehatan kepada penulis selama mengerjakan kertas karya ini. Penulis menyadari bahwa Kertas Karya ini tidak mungkin dapat diselesaikan tanpa bimbingan dan bantuan serta dukungan dari semua pihak. Oleh karena itu pada kesempatan ini perkenankan penulis menyampaikan ucapan terima kasih dan penghargaan yang tulus dari hati kepada : 1. Bapak Dr. Budi Agustono, M.Si. selaku Dekan Fakultas Ilmu Budaya Universitas Sumatera Utara 2. Ibu Dr.Diah Syafitri Handayani.M.Litt selaku Ketua Program Studi Diploma III Bahasa Jepang Fakultas Ilmu Budaya Universitas Sumatera Utara 3. Ibu Dr.Diah Syafitri Handayani.M.Litt., selaku Dosen Pembimbing Kertas Karya yang dengan penuh kesabaran mencurahkan pikiran serta meluangkan waktunya dan memberikan bimbingan dalam penyelesaian kertas karya ini. 4. Seluruh Dosen Program Studi DIII Bahasa Jepang Fakultas Ilmu Budaya Universitas Sumatera Utara, yang tidak hanya memberikan pengajaran UNIVERSITAS SUMATERA UTARA akademik, namun juga mendidik sikap dan moral memotivasi untuk memajukan mahasiswanya. 5. Keluarga yang saya sayangi, khususnya kedua orang tua saya ( Julianto dan Erlina Harwati ) yang selalu memberikan kasih sayang, doa dan dukungannya secara materi dan non-materi, serta kedua abangku dan adikku ( Wahyu Budiman Julianhar Amd, Wisnu Setiawan Julianhar dan Winnie Fiolita Julianhar ) yang selalu memberikan semangat, dukungan, doa serta nasehat kepada penulis. Walaupun telah berusaha semaksimal mungkin, penulis menyadari sepenuhnya bahwa Kertas Karya ini masih jauh dari kesempurnaan. Oleh karena itu, penulis mengharapkan saran dan masukan untuk kesempurnaan Kertas Karya ini sehingga dapat bermanfaat bagi semua pihak yang membacanya, khususnya bagi Mahasiswa Jurusan Bahasa Jepang. Medan, Juli 2017 Penulis Widya Ramadhani Julianhar NIM : 142203083 UNIVERSITAS SUMATERA UTARA DAFTAR ISI KATAPENGANTAR…………………………………………………………… i DAFTAR ISI…………………………………………………………………… iii BAB I PENDAHULUAN 1.1 Alasan Pemilihan Judul……………………………………………………1 1.2 Tujuan Penulisan…………………………………………………………..2 1.3 Batasan Masalah…………………………………………………………...3 1.4 Metode Penulisan………………………………………………………….3 BAB II GAMBARAN UMUM TENTANG OKASHI JEPANG 2.1 Sejarah Singkat Okashi Jepang……………………………………….............5 2.2 Perkembangan Okashi Jepang………………………………………………..9 BAB III JENIS – JENIS DAN TATACARA PEMBUATAN OKASHI 3.1 Jenis – jenis Okashi..…………………………………………………..……11 3.2 Tatacara Membuat Okashi …..………………………………………….......18 3.3 Tatacara Penyajian Okashi …………………………………………………22 BAB IV KESIMPULAN DAN SARAN 4.1 Kesimpulan…………………………………………………………………24 4.2 Saran…………………………………………………………………….......25 DAFTAR PUSTAKA ABSTRAK UNIVERSITAS SUMATERA UTARA BAB I PENDAHULUAN 1.1 Alasan Pemilihan Judul Jepang merupakan salah satu negara yang mempunyai bermacam – macam kebudayaan. Meskipun peradaban Jepang kuno sebagian dibangun diatas budaya – budaya yang diperkenalkan dari daratan Asia, selama 1000 tahun terakhir bangsa Jepang telah menyerap unsur – unsur ini dan menciptakannya kembali menjadi budaya Jepang sendiri. Sepanjang sejarahnya, Jepang telah menyerap banyak gagasan dari negara lain, diantaranya adalah teknologi, adat istiadat, dan bentuk – bentuk pengungkapan kebudayaan lainnya. Jepang telah mengembangkan kebudayaan yang unik sambil mengintegrasikan masukan – masukan dari luar itu. Kita dapat melihat bahwa gaya hidup orang Jepang dewasa ini merupakan perpaduan budaya tradisional dibawah pengaruh Asia dan modern barat. Bangsa Jepang sangat bangga dengan karya cipta dan keanekaragaman kebudayaan mereka. Hal ini dapat dilihat dari banyaknya kebudayaan dari Jepang yang telah mendunia. Jepang adalah negara yang memiliki tingkat kekontrasan yang tinggi antara yang modern dan yang tradisional. Keduanya saling mempengaruhi atau bahkan berkontradiksi. Perubahan bentuk hasil budaya selalu terjadi dalam berbagai aspek kehidupan di Jepang. Masakan Jepang telah dikenal diseluruh dunia karena rasa dan penampilannya yang berbeda dari masakan lain. Masakan Jepang yang terkenal, seperti: takoyaki, dorayaki, onigiri, sushi, mochi, dango, udon, mie UNIVERSITAS SUMATERA UTARA ramen, teriyaki, tempura dan lain – lain. Makanan tersebut adalah makanan yang sangat popular diluar Jepang, khusunya di Indonesia. Bukan hanya masakan saja, akan tetapi kue manisan pun juga sangat populer di Indonesia. Secara estetika penampilan yang sedap dipandang mata merupakan hal yang sama pentingnya dengan cita rasa makanan. Berdasarkan nilai seni, masakan Jepang juga ditata dalam piring tersendiri untuk setiap penyantapan. Di Indonesia, makanan, minuman dan kue manisan Jepang menjadi tren di kalangan masyarakat menengah dan menengah ke atas. Oleh karena itu penulis ingin membahas lebih jauh mengenai okashi dan memilih “Okashi” sebagai judul tugas akhir. Okashi biasanya disungguhkan bersamaan dengan upacara minum teh, dari suatu perayaan atau moment tertentu. Dalam upacara minum teh di Jepang okashi disungguhkan dalam mangkuk/piring kecil. Setiap proses Upacara minum teh di Jepang banyak mengandung makna kehidupan. Prosesi saling memberi hormat antara tamu dan penerima tamu bermakna setiap orang harus saling menghormati orang lain atau tamu. Prosesi pemberian Wagashi (kue manisan) atau masyarakat Jepang menyebutnya Okashi yang mana harus dihabiskan oleh tamu merupakan bentuk penghargaan dari tuan rumah untuk menyambut tamu dan tamu yang mendapat kue okashi harus menghabiskannya sebagai rasa syukur akan pemberian tuan rumah juga sebagai bentuk penghormatan. Ada beberapa jenis manisan yang akan dibahas disini. Wagashi ( Manisan Jepang) merupakan makanan tradisional Jepang yang mengandung estetika keindahan alam Jepang. Wagashi mempunyai tiga bahan utama yakni tepung beras, gula, dan kacang. Wagashi sendiri mempunyai banyak jenis namun rasa UNIVERSITAS SUMATERA UTARA yang enak yang merupakan rasa azuki atau kacang merah. Rasa azuki ini diperoleh dari pasta kacang azuki yang dibuat dengan memasak campuran kacang azuki dan gula. Ada terdapat dua jenis pasta kacang merah yaitu gozen-an ( koshian ) pasta halus yang disaring, sehingga tidak terdapat kulit kacang merah tersebut dan oguran-an ( tsubuan ) .yang merupakan whole azuki bean paste yang terdapat kulit dan keseluruhan kacang merah yang dijadikan pasta. Ada juga kacang azuki putih yang dijadikan pasta kacang azuki yang berwarna putih. 1.2 Tujuan Penulisan Dalam penulisan kertas karya ini, penulis memiliki tujuan sebagai berikut: 1. Untuk mengetahui bahan dan cara pembuatan Okashi 2. Untuk mengetahui jenis – jenis Okashi 3. Untuk menambah wawasan tentang Okashi 1.3 Batasan Masalah Dalam penulisan kertas karya ini, penulis memfokuskan penulisannya mengenai Okashi yang terbuat dari kacang merah. Didalamnya membahas tentang jenis – jenis Okashi, tata cara pembuatan Okashi dan tata cara penyajian Okashi. Selain itu penulis juga membahas waktu atau berbagai moment terkait penyajian Okashi. UNIVERSITAS SUMATERA UTARA 1.4 Metode Penulisan Dalam penulisan kertas karya ini, penulis menggunakan metode studi kepustakaan. Metode kepustakaan yaitu metode untuk mengumpulkan data atau informasi dengan cara membaca buku atau referensi yang berkaitan dengan makanan, khususnya Okashi/Wagashi Jepang. Selain menggunakan metode studi kepustakaan, penulis juga menggunakan berbagai sumber data yang diambil dari media online untuk membantu melengkapi penulisan kertas karya ini. UNIVERSITAS SUMATERA UTARA BAB II GAMBARAN UMUM TENTANG OKASHI 2.1 Sejarah Singkat Okashi Makanan Jepang atau masakan Jepang nihon ryōri dikenal dengan istilah washoku atau nihon shoku. Makanan Jepang biasanya lebih menitikberatkan pada cita rasa alami dari sebuah makanan dan keindahan ketika menghidangkannya. Hal yang menjadi ciri khas ini memunculkan istilah ‘me de taberu(makan dengan mata)’. Istilah ini mempunyai arti bahwa penyajian makanan di Jepang sangat indah dan menarik sampai-sampai sayang untuk memakannya. Dalam penyajian makan ala Jepang dalam bentuk formal, setelah selesai
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