IDENTIFIKASI HIDANGAN LAWAR DI DESA DANGIN PURI KELOD KOTA DENPASAR

Abstrak

Penelitian ini bertujuan untuk mengidentifikasi hidangan lawar di Desa Dangin Puri Kelod ditinjau dari bahan pembuatan, teknik pengolahan dan cara penyajian. Metode yang digunakan deskriptif kualitatif, pengumpulan data dilakukan melalui observasi, wawancara dan dokumentasi. Penentuan informan dilakukan dengan menggunakan teknik Purposive Sampling dan Snowball Sampling. Analisis data dilakukan dengan metode analisis deskriptif kualitatif meliputi tahapan pengumpulan data, reduksi data, penyajian data, dan menarik kesimpulan. Hasil penelitian di Desa Dangin Puri Kelod menunjukkan hidangan lawar Selain lawar nangka, gedang dan don belimbing, terdapat juga lawar timbul, lawar jepang, lawar don tabia lipah, lawar palem, dan lawar campuh. Bahan pembuatan terdiri dari bahan pokok nabati; (timbul, buah jepang don tabia lipah, nyuh palem), bahan hewani; daging ayam, daging babi, rempela ayam atau kulit babi dan darah ayam, bumbu yang digunakan yakni basa penyangluh, basa selem, basa kuning, basa wangen matah, basa mba megoreng, basa sera mealumin. Teknik pengolahan meliputi penggunaan alat persiapan, alat pengolahan serta menggunakan metode pengolahan tradisional Bali meliputi; teknik ngelablab, ngeramas, ngalumin, nektek, ngadonin. Cara penyajian lawar disajikan sehari hari dan disajikan pada kegiatan kesempatan khusus serta sebagai sesaji pelengkap upacara yang terselip makna kesakralan.

The research aims to identification the Balinese tradisional lawar dish from Dangin Puri Kelod Village in terms of Ingredients, Processing techniques and presentation dish. The research method applies qualitative descriptive, collecting data using observation, interviews, and documentation technique. The selected informants using purposive sampling and snowball sampling. Data analysis was using the qualitative analysis method, comprises; data colecting, data reduction, data presentation, and conclusion. The reseach results in Dangin Puri Kelod Village indicate moreover of lawar nangka, gedang and don belimbing  dish, there’s also the lawar timbul, lawar jepang, lawar don tabia lipah, lawar palem and lawar campuh dish. The main ingredients for these dishes consist of plants bassed ingredients such as timbul fruit, chayote fruit, cabya leaves, and semi-mature coconut. Animal bassed ingredients such as pork skin, chicken gizzards, chicken breast, pork or chicken blood. The Balinese tradisional seasoning used such as, basa penyangluh, basa selem, basa kuning, basa wangen matah, basa mba megoreng, basa sera mealumin. the processing technique used the preparetion, processing and served tools and aplly Balinese tradisional cooking methods such as ngelablab, ngeramas, ngalumin, nektek, ngadonin. the technique served of lawar dishes for serve every day and serve for special activities as well for the complement of Hinduism prayer has relligius meaning.