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Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam

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Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam i STANDARISASI RESEP TANAK DADIAH DI KENAGARIAN PAKAN SINAYAN KECAMATAN BANUHAMPU KABUPATEN AGAM RANI KURNIA PUTRI PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN ILMU KESEJAHTERAAN KELUARGA FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Wisuda Periode Maret 2017 ii i iii Standarisasi Resep Tanak Dadiah Di Kenagarian Pakan Sinayan Kecematan Banuhampu Kabupaten Agam Program StudiPendidikanKesejahteraanKeluarga FPP UniversitasNegeri Padang email: [email protected] Abstrak Penelitian ini bertujuan untuk menetapkan standar resep tanak dadiah, dan kualitas tanak dadiah. Jenis penelitian ini adalah penelitian deskriptif kualitatif dan kuantitatif dengan menggunakan metode campuran (Mixed Method). Penelitian ini dilakukan di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam dari tanggal 17 Januari 2016 sampai 1 Agustus 2016. Sumber data ada dua yaitu: sumber data kualitatif di peroleh dari masyarakat, sumber data kuantitatif di peroleh dari 5 orang panelis terbatas yang ahli membuat tanak dadiah di Nagari Pakan Sinayan. Teknik pengumpulan data kuantitatif adalah format angket uji organoleptik. Teknik analisa data kualitatif menggunakan tiga alur kegiatan yaitu: reduksi data, penyajian data, menarik kesimpulan dan teknik analisa data kuantitatif menggunakan rumus (Mx = Ʃ x / N). Berdasarkan penelitian kuantitatif dengan menggunakan angket hasil uji organoleptik standarisasi resep tanak dadiah yang telah dikonversikan dilanjutkan dengan uji organoleptik ditemukan kualitas dari tanak dadiah meliputi: berbentuk (bulat rapi), Warna (kuning), Aroma telur (beraroma telur) dan aroma bumbu (beraroma bawang merah dan bawang putih), Tekstur (lembut), rasa (dadiah, telur, dan gurih). Abstract This study aims to find a standard recipe tanak dadiah, and the quality of the tanak dadiah. This research is a qualitative and quantitative research using mixed methods (Mixed Method). This research was conducted in Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam from the date of Januari 17, 2016 until August1, 2016. The data source is two fold: a source of qualitative data obtained from the expert community, the source of quantitative data obtained from five expert panelists made tanak dadiah in Nagari Pakan Sinayan. Quantitative data techniq is a questionnaire format organoleptic, Qualitative data analysis techniq using three grooves of activitie are reduction data, display data and verification. Analisis data quantitatif with formula (Mx = Ʃ x / N). Based on the quantitative results of organoleptic standardization recipe tanak dadiah which has been converted followed by organoleptic tests found the quality of the tanak dadiah include: shape (neat round), color (yellow), aroma (egg) and aroma (onion and garlic), texture (soft), taste (dadiah, egg, and tasteful). Keyword : Standard Recipe Tanak Dadiah, Quality ¹Prodi Pendidikan Kesejahteraan Keluarga ²Dosen Jurusan Ilmu Kesejahteraan Keluarga FPP-UNP ii 1 A. Pendahuluan Tanak dadiah merupakan salah satu makanan adat di kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam. Menurut Ibu Irda Wati pada wawancara awal yang penulis lakukan pada bulan Januari 2016 “Makanan adat di nagari merupakan sebuah simbol dan sarana penunjang dalam pelaksanaan suatu upacara adat. Makanan adat merupakan makanan yang telah membudaya dikalangan masyarakat serta telah ada sejak zaman nenek moyang suku nusantara”. Sejalan dengan itu Prihastuti (2007 : 23) mengemukakan “makanan adat merupakan makanan yang telah resmi atau telah ditentukan untuk disajikan dalam peristiwa-peristiwa upacara adat”. Makanan adat juga merupakan salah satu keanekaragaman yang dimiliki suatu daerah, menjadi ciri khas dan kekayaan yang harus dijaga kelestariannya dan kelangsungannya. Sehingga makanan adat akan menjadi aset budaya dan faktor pendukung terkenalnya daerah tersebut. Pakan Sinayan merupakan nagari yang menjadikan tanak dadiah sebagai salah satu makanan adat yang wajib dihidangkan pada acara alek nan tuo-tuo. Menurut Datuak Maharadjo Dirajo pada wawancara awal yang penulis lakukan pada bulan Januari 2016 Alek nan tuo-tuo merupakan “upacara adat maimbao makan orang nan tuo-tuo guna menghargai dan menghormati kaum yang dituakan”. Pendapat lain dikemukan oleh Ibu Sulasmi (Januari 2016) bahwa “ ketika terjadi pernikahan dari keluarga perempuan dan laki-laki, keluarga perempuan memanggil orang tuo-tuo dalam sebuah jamuan makan. Pada jamuan tersebut dihidangakanlah tanak dadiah 1 2 sebagai kapalo samba. Acara alek nan tuo-tuo dilakukan setelah prosesi pernikahan selesai diselenggarakan”. Menurut hasil wawancara awal yang penulis lakukan pada ibu-ibu di Kenagarian Pakan Sinayan pada bulan januari 2016 tanak dadiah hanya diolah oleh orang tua saja, sedangkan generasi muda masih banyak yang belum bisa mengolah tanak dadiah. Bagaimana jika orang tua di nagari tersebut tidak ada lagi, sehingga terbengkalai pembuatan dari tanak dadiah. Untuk itu diharapkan agar generasi muda juga mampu mengolah tanak dadiah dan mempertahankan tradisi adat yang telah dijalankan di nagari guna memajukan dan melestarikan kebudayaan. Hal ini diperkuat dengan adanya Keputusan Menteri Dan Kebudayaan Nomor 10 tahun 2014 mengenai pelestarian tradisi yang berbunyi : Pelestarian tradisi adalah upaya perlindungan, pengembangan dan pemanfaatan suatu kebiasaan dari masyarakat pendukung kebudayaan yang penyebaran dan pewarisannya berlangsung secara turun-temurun harus dilestarikan dan dikembangkan guna mempertahankan tradisi yang telah ada. Teknik pengolahan tanak dadiah sangat mudah dan sederhana, bahan yang digunakan dalam pembuatan tanak dadiah juga mudah ditemukan dipasaran. Hanya saja pada setiap pengolahan yang dilakukan hasil yang diperoleh pada pembuatan tanak dadiah berbeda-beda. Hal itu disebabkan dari penakaran bahan yang belum standar. Penakaran bahan saat pengolahan masih menggunakan genggaman tangan, sendok, gelas sebagai alat ukur, dan mencicipi rasa terlebih dahulu, apabila rasa yang diperoleh belum sesuai maka pengolah akan menambahkan bahan kembali sehingga rasa yang 3 diperoleh maksimal. Hal ini disebabkan karena tidak adanya literatur standar resep tanak dadiah sehingga tidak adanya panduan untuk membuat tanak dadiah yang mengakibatkan tanak dadiah punah dan tidak bisa dilestarikan lagi. Bertolak dari permasalahan pembuatan tanak dadiah, penulis tertarik untuk mengkonversikannya kedalam ukuran gram. Tujuan dari penelitian ini adalah untuk mendapatkan standar bahan dalam pembuatan tanak dadiah, mendapatkan standar untuk cara pengolahan dari tanak dadiah dan mendapatkan tanak dadiah yang berkualitas dari segi bentuk, warna, aroma, tekstur dan rasa. Selain tujuan, manfaat yang diharapkan dalam penelitian ini adalah untuk mendapatkan resep tanak dadiah, cara membuat tanak dadiah dan kualitas dari tanak dadiah. B. Metode Penelitian Penelitian ini menggunakan metode campuran (Mixed Method) yang dilakukan di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam. Sumber data kualitatif adalah dari masyarakat yang ahli membuat tanak dadiah. Sumber data kuantitatif adalah dari 5 orang panelis terbatas yang ahli membuat tanak dadiah di nagari Pakan Sinayan. Teknik pengumpulan data kualitatif menggunakan observasi, wawancara, dan dokumentasi. Teknik pengumpulan data kuantitatif dengan angket uji organoleptik yang disusun berdasarkan skala uji jenjang tentang kuesioner kualitas tanak dadiah. Teknik analisis data kualitatif menggunakan tiga alur kegiatan yaitu: reduksi data, penyajian data, dan menarik kesimpulan. Teknik analisis data kuantitatif untuk standarisasi resep tanak 4 dadiah dan analisis uji organoleptik menggunakan rumus (M x = ∑ x / N). Uji keabsahan data kualitatif yaitu: perpanjangan keikutsertaan, pengamatan yang tekun, dan triangulasi. C. Hasil Penelitian dan Pembahasan Penelitian ini mulai dilaksanakan dari tanggal 17 Januari 2016 sampai 1 Agustus 2016. di Kenagarian Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam Temuan penelitian ini dibagi dalam dua bagian: 1) temuan umum dan 2) temuan khusus. Temuan penelitian ini penulis dapat di lapangan dari beberapa informan secara tertulis, wawancara, dan dokumentasi. 1. Temuan Umum a. Profil Nagari Pakan Sinayan Nagari Nagari Pakan Sinayan Kecamatan Banuhampu Kabupaten Agam merupakan satu dari 7 nagari yang ada di Kecamatan Banuhampu Kabupaten Agam. Kabupaten Agam terletak pada kawasan yang strategis, dimana dilalui jalur lalu lintas tengah Sumatera dan jalur lintas barat. Kabupaten Agam adalah kawasan pegunungan atau perbukitan dan pesisir yang didominasi oleh kawasan lindung dengan basis ekonomi pertanian. b. Pengertian Tanak Dadiah Tanak dadiah merupakan hidangan makanan yang penuh gizi yang dijadikan sebagai samba nan tabuek dari campuran bahan berupa dadiah, telur, santan, dan bumbu sebagai penyedap serta pemberi rasa. 5 Tanak dadiah dihidangkan sebagai kapalo samba yang dihidangkan pada acara alek nan tuo-tuo. c. Kegunaan Tanak Dadiah Tanak dadiah digunakan untuk acara adat di kenagarian pakan sinayan seperti acara alek nan tuo-tuo, maimbao makan niniak mamak dan pemangku adat, manjapuik anak daro”. d. Standarisasi Resep Tanak Dadiah Penulis memilih resep tanak dadiah yang terbaik di Nagari Pakan Sinayan untuk distandarkan dari segi: bahan yang digunakan, cara membuat, dan kualitas yang baik (bentuk, warna, aroma, tekstur, dan rasa). Penulis melakukan penelitian di Nagari Pakan Sinayan untuk mengetahui bahan yang digunakan, proses pembuatan dan kualitas tanak dadiah yang baik (bentuk, warna, aroma, tekstur, dan rasa). Oleh karena itu, penulis
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