Electronic Theses and Dissertation

Rahmat Muttaqin (2023). Gastronomi Makanan Tradisional “Ie Bu Peudah”. Skripsi, Program Studi Pendidikan Kesejahteraan Keluarga (Tata Boga), Fakultas Keguruan dan Ilmu Pendidikan, Universitas Syiah Kuala.
Menumbuh kembangkan potensi makanan tradisional Aceh di tengah modernisasi zaman merupakan hal yang penting, salah satunya Ie Bu Peudah. Semakin maju perkembangan zaman, makanan Ie Bu Peudah ini mulai kurang diminati oleh masyarakat, khususnya generasi muda karena belum ditemukan doku mentasi yang akurat dan mudah diakses oleh masyarakat. Tujuannya untuk mendokumentasikan bahan, proses pembuatan, menstandarkan resep, serta mencari faktor penyebab Ie Bu Peudah susah ditemukan. Metode penelitian menggunakan penelitian kualitatif yan bersumber pada latar alamiah sebagai kelengkapan, dan menjadikan manusia sebagai alat penelitian. Teknik pengumpulan data menggunakan wawancara secara mendalam (In-depth Interview), observasi, kuisioner dan dokumentasi. Sampel 5 orang narasumber yaitu pembuat dan penikmat Ie Bu Peudah. Hasil penelitian diketahui bahwa Ie Bu Peudah menggunakan 44 jenis bahan tumbuhan yang tumbuh di sekitaran kawasan Aceh, seperti beras, jagung, kacang hijau, kacang tanah, jahe, kunyit, ketumbar, lada, bawang putih, bawang merah, daun papaya, bunga papaya, daun sukun, daun tali manik, daun titanus, daun gagabusan, daun ketapang, daun mengkudu, daun mangga, daun jamblang, daun jambu air, daun jambu kelutuk, daun pacar kuku, daun kari, daun jeruk purut, daun jeruk nipis jumbo, daun kelor, daun saga, daun kayu kunyit, daun peria laut, daunketilayu, daun melinjo, daun bebuas, daun binahong, daun mangkokan, daun gelinggang, daun cengkeh, daun sinimnim, pisang kapok muda,singkong, ubi jalar kuning, kelapa, serai dan garam. Adapun tahapan proses pembuatan makanan tradisional Ie Bu Peudah yaitu proses pencarian dan pengumpulan bahan, penjemuran bahan dedaunan, proses peracikan bumbu, meliputi proses penyangraian, proses penumbukan, proses penghalusan, dan proses pencampuran bahan bumbu dasar Ie Bu Peudah.


Kata Kunci : Gastronomi, Makanan Tradisional, Ie Bu Peudah

Developing the potential of traditional Acehnese food in the midst of modernization is an important thing, one of which is Ie Bu Peudah. The purpose of this study was to document the ingredients, the manufacturing process, standardize recipes, and look for factors that make Ie Bu Peudah difficult to find. The research method uses qualitative research which originates from a natural setting as a completeness, and makes humans a research tool. Data collection techniques use in-depth interviews (In-Depth Interview), observation, questionnaires and documentation. A sample of 5 informants, namely the maker and connoisseur of Ie Bu Peudah. The results of the study revealed that Ie Bu Peudah used 44 types of plant materials that grow around the Aceh region, such as rice, corn, green beans, peanuts, ginger, turmeric, coriander, pepper, garlic, shallots, papaya leaves, papaya flowers, breadfruit leaves, tali bead leaves, titanus leaves, gagabusan leaves, ketapang leaves, noni leaves, mango leaves, jamblang leaves, water guava leaves, kelutuk guava leaves, henna kuku leaves, curry leaves, kaffir lime leaves, jumbo lime leaves, leaves moringa, saga leaves, ketilayu, melinjo leaves, bebuas leaves, binahong leaves, mangkokan leaves, gelinggang leaves, clove leaves, sinimnim leaves, cassava, yellow sweet potato, coconut, lemon grass and salt. The stages of the process of making Ie Bu Peudah's traditional food are the process of finding and collecting ingredients, drying the leaves, the process of compounding the spices, including the roasting process, the crushing process, the grinding process, and the process of mixing the basic ingredients of Ie Bu Peudah. The triggering factors for the scarcity of Ie Bu Peudah are the difficulty in collecting the various materials needed, the manufacturing process is long and quite complicated so that people are lazy to make it and the taste and appearance of traditional food Ie Bu Peudah are less attractive. Key Words : Gastronomy, Traditional food, Ie Bu Peudah