Phonestemic Aspects of Java Traditional Food Names Based on Glutinous Rice

Abstract

This study aims to obtain an overview of the iconic form of the name of traditional Javanese food from the phonestemic aspect. This is based on the fact that many types of traditional Javanese food still exist and are productive, especially when viewed in traditional markets, or even in certain supermarkets. Therefore, this study will describe the words of the names of traditional Javanese foods based on their phonestemic aspects. This field study research uses a qualitative descriptive method with "agih" and "padan" analysis techniques. The agih technique is to analyze data related to language elements directly, for example, words and their constituent elements used as names for traditional foods. The equivalent technique to analyze language elements compared to foreign language elements is related to the depiction of traditional name icons, especially the characters and types of traditional Javanese food. The results of this study will prove that many traditional Javanese foods are related to phonestemic processes that are adapted to the character of certain types of food.