Anda di halaman 1dari 3

KARAKTERISASI MAKANAN KHAS SURAKARTA BERDASARKAN BAHAN, BUMBU, DAN

TEKNOLOGI PROSES PENGOLAHAN

INTISARI

Telah dilakukan penelitian mengenai karakter makanan khas Surakarta yang


dilakukan terhadap resep-resep makanan khas Surakarta yang diperoleh dari buku-
buku resep, internet, dan hasil wawancara terhadap beberapa narasumber terpilih.
Tujuan dari penelitian ini adalah untuk menginventarisasi makanan khas Surakarta
dalam bentuk database, serta untuk mengetahui karakter makanan khas Surakarta
berdasarkan bahan, bumbu, dan proses pengolahannya.
Dari hasil penelitian telah berhasil didokumentasikan 194 jenis makanan khas
Surakarta yang terdiri atas 16 makanan utama, 83 lauk pauk, 72 kudapan, 15 minuman,
dan 8 makanan pelengkap. Jenis-jenis makanan tersebut telah disusun ke dalam
sebuah database yang mudah dioperasikan dan mempunyai tampilan yang menarik
dengan disertai gambar makanan.
Berdasarkan hasil karakterisasi diketahui bahwa beras merupakan bahan nabati
yang paling sering digunakan pada makanan utama khas Surakarta, sedangkan bahan
hewani yang sering digunakan adalah telur. Kelapa merupakan bahan nabati yang
paling sering digunakan pada lauk pauk dan kudapan khas Surakarta. Untuk lauk pauk,
bahan hewani yang paling sering digunakan adalah daging sapi, sedangkan pada
kudapan adalah telur. Bahan nabati yang paling sering digunakan pada minuman khas
Surakarta adalah bahan pemanis berupa gula pasir, sedangkan pada makanan
pelengkap bahan nabati yang paling sering digunakan adalah cabe rawit. Minuman dan
makanan pelengkap khas Surakarta tidak pernah menggunakan bahan hewani sebagai
bahannya.
Berdasarkan ragam penggunaan bumbu diketahui bahwa selain garam terdapat
lima bumbu yang sering digunakan dalam makanan khas Surakarta secara umum yaitu
bawang merah, bawang putih, gula merah, gula pasir, dan lengkuas. Proses
pengolahan yang paling sering digunakan pada makanan khas Surakarta adalah rebus
dan kombinasinya yaitu tumis-rebus. Makanan utama, kudapan, dan minuman lebih
sering direbus, lauk pauk lebih sering ditumis-rebus, sementara makanan pelengkap
lebih sering tanpa diolah (mentah).

Kata kunci : makanan khas Surakarta,karakterisasi,database


THE CHARACTERIZTION OF SURAKARTA`S TRADITIONAL FOOD BASED ON IT`S
MATERIAL, SPICES, AND PROCESSING TECHNOLOGY

ABSTRACT

The research about characterization of Surakarta`s traditional food has been done
by studying the recipes that are taken from cooking book, internet, and also from the
interview with some choosen informants. The objective of the research is to inventorize
Surakarta`s traditional food in form of database and to know the characteristics of
Surakarta`s traditional food based on it`s material, spices, dan process.
From the research has been documented in 194 kind of Surakarta`s traditional
food that can be categorized into 16 main courses, 83 side dishes, 71 snacks, 15
beverages, and 8 complement foods. Those recipes have been arranged in the
database .
Based on the characterization result, it can be known that in main course of
Surakarta`s traditional food, rice is vegetble material that is frequently used and egg as
the source of animal material. Coconut is the most frequently used on side dish and
snack. In the category of side dish, beef is the animal material that is most frequently
used,and there is egg in the category of snack. Vegetable material that is often used in
beverages is cane sugar. Small pepper is the most frequently used in complement food.
Animal material is never used in both beverage and complement food.
Based on the variation of spices used, there are five spices beside salt that is
usually used in Surakarta`s traditional food, such as shallot, garlic, palm sugar, cane
sugar, and lengkuas. The Processes that are often used in Surakarta`s traditional food
are boiling and tumis-boiling. Most of main course, snacks, and beverages are
processed by boiling. Most of the side dishes are processed by tumis- boiling, and most
of the complement foods are processed by uncooked.

Key words: Surakarta`s traditional food, characterization, database


KARAKTERISASI MAKANAN KHAS SURAKARTA BERDASARKAN BAHAN, BUMBU, DAN
TEKNOLOGI PROSES PENGOLAHAN

(THE CHARACTERIZTION OF SURAKARTA`S TRADITIONAL FOOD BASED ON IT`S


MATERIAL, SPICES, AND PROCESSING TECHNOLOGY)

ABSTRACT

The research about characterization of Surakarta`s traditional food has been done
by studying the recipes that are taken from cooking book, internet, and also from the
interview with some choosen informants. The objective of the research is to inventorize
Surakarta`s traditional food in form of database and to know the characteristics of
Surakarta`s traditional food based on it`s material, spices, dan process.
From the research has been documented in 194 kind of Surakarta`s traditional
food that can be categorized into 16 main courses, 83 side dishes, 71 snacks, 15
beverages, and 8 complement foods. Those recipes have been arranged in the
database .
Based on the characterization result, it can be known that in main course of
Surakarta`s traditional food, rice is vegetble material that is frequently used and egg as
the source of animal material. Coconut is the most frequently used on side dish and
snack. In the category of side dish, beef is the animal material that is most frequently
used,and there is egg in the category of snack. Vegetable material that is often used in
beverages is cane sugar. Small pepper is the most frequently used in complement food.
Animal material is never used in both beverage and complement food.
Based on the variation of spices used, there are five spices beside salt that is
usually used in Surakarta`s traditional food, such as shallot, garlic, palm sugar, cane
sugar, and lengkuas. The Processes that are often used in Surakarta`s traditional food
are boiling and tumis-boiling. Most of main course, snacks, and beverages are
processed by boiling. Most of the side dishes are processed by tumis- boiling, and most
of the complement foods are processed by uncooked.

Key words: Surakarta`s traditional food, characterization, database