This study describes the revitalization of traditional food in Central Java. Primary data in the form of words and phrases that indicate the names of traditional foods in Central Java were collected through interviews, while secondary data – a discourse about traditional food in Central Java – were collected through documentation techniques. The design of this research was qualitative research. Data were analyzed through data reduction, data display, and concluding. The results indicated that the revitalization of traditional Central Javanese food needs to be carried out to maintain the cultural values contained in it. The revitalization could be carried out through several aspects, including aspects of increasing branding, varying the flavor of the products, improving the quality of packaging, increasing the quantity of marketing, and increasing the public understanding regarding the nutritional value and the variety of traditional foods in Central Java. Keywords: revitalization, traditional food, Central Java, cultural value
Javanese traditional food includes a range of snacks and vegetables. The snacks come in various shapes and flavors. This article specifically explores the traditional oblok-oblok food. The Oblok-oblok food preparation differs based on the ingredients used. This study was field research. The authors after examining data on the name of the dish and the different processes of making it found that there were several variations of the traditional oblok-oblok foods. Using a qualitative method, this article attempts to explain the iconic aspects of the traditional vegetable using agih and padan analysis techniques. The agih technique directly analyzes the language elements without linking elements outside the language, for example, aspects of phonemes and morphemes contained in the name of the traditional food. The padan technique analyzes aspects of language by linking elements outside the language. The results showed that the traditional vegetable names had aspects of simplicity and suitability of the form of the food which is identical to the sound imitation (onomatopoeia) aspect of the blok, which describes the shape of the vegetable food as watery and concentrated. Keywords: iconic, traditional food, Oblok-Oblok
EFL learners ( Javanese-English) have the same background in that their mother tongue is Javanese. Although students of the English Education Study Program (hereafter PBI) have experienced English learning for years, their pronunciation remains suboptimal. The aims of the study were to compare the fossilization of the students majoring English Education Study Program and Javanese Education Study Program (hereafter PBSD) in Universitas PGRI Semarang, focusing on segmental and suprasegmental features and to describe their perception of fossilization. Descriptive qualitative methods were employed with percentages to show the comparison clearly. The data from 57 respondents were collected using a test of pronouncing academic vocabulary and a questionnaire. The vowels, diphthongs, and consonants were categorized as Segmental Features data, while the pitch and intensity of typical suprasegmental features were detected through a voice spectrogram software named PRAAT. The results showed that PBSD students have higher fossilization than PBI with the percentage of vowels (73.88% > 46.86%), diphthongs (73.71% > 42.55%), and consonants (87.86% > 39.87%). Meanwhile, EFL learners have typical segmental features in pitch and intensity, which are different from native speakers. The pitch of native speakers was 201.5 Hz, while PBI’s was 208.5 Hz and PBSD’s was 220.3 Hz. The results showed that the native speaker’s intensity obtained 74,35714286, while PBI’s was 66,35714286, and PBSD’s was 66,71428571. The results also showed that PBSD students had more difficulty with pronunciation. Therefore, it can be concluded that PBSD has a higher level of fossilization compared to PBI on segmental and suprasegmental features, even though they got the same mother tongue background since PBI students have been learning English for years and they have already familiar with the words. The findings of the current study will be proceeded by the researchers to design a concept of Javanese fossilization. Keywords: fossilization; segmental; suprasegmental; EFL; Javanese-English
Various Javanese foods have the same ingredients and taste, but they vary in name based on the region it is made in. The difference is caused by people’s sensual expressions based on the traditional food they have. The senses discussed in this paper are limited to the sense of motion. This paper uses a qualitative method to explain and describe various data points. The analysis techniques used were direct (agih) and indirect (padan). The direct technique is an analysis of language elements, in this case, related to the formation of words that are used as food names; while the indirect technique is an analytical technique that connects elements of language with elements outside of language, in this case, related to the iconic depiction of the human senses. The results showed that the name of the foods was motivated by the description of the sense of motion, such as cucur, sawut, cenil, ongol-ongol, gablok, jadah, and oblok-oblok. Keywords: traditional food; sense of motion; language elements
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