PELESTARIAN "KUE MAYIT" SEBAGAI KUE TRADISIONAL GARUT - Rosi Rosmayanti, - (2019)
Hasil studi lapangan yang dilakukan penulis, ditemukan bahwa kue tradisional Garut, yaitu "Kue Mayit" sudah sulit ditemukan di pasar tradisional dan toko oleh-oleh, hal ini karena beberapa pembuat sudah tidak menjual "Kue Mayit", ada pula yang telah meninggal dan tidak memiliki generasi penerus, sehingga dibutuhkan upaya pelestarian, agar kue ini tetap ada dan tidak punah. Tujuan penelitian ini untuk mendapatkan gambaran "Kue Mayit" mengenai sejarah, bahan, alat, proses pengolahan, dan upaya pelestariannya. Metode penelitian yang digunakan yaitu penelitian deskriptif kualitatif. Hasil dari penelitian ini yaitu "Kue Mayit" memiliki bentuk, warna yang putih seperti "mayit" , dalam agama islam berarti mayat yang dibungkus kain kafan berwarna putih. Kue ini diperkirakan ada sejak tahun 1962. Bahan yang digunakan yaitu tepung beras ketan, kelapa setengah tua, dan gula merah bojongloa. Perbandingan tepung ketan, gula merah, dan kelapa yaitu pembuat A menggunakan 2:1:1, B menggunakan 2:1.5:1 dan E menggunakan 1,4:0.5:1 dalam satuan kilogram. Alat yang digunakan, wajan, jubleg batu, halu, tampah, saringan tepung, gelas. Plastik, kap plastik, dus digunakan sebagai alat pengemasan, toples digunakan sebagai alat penyajian. Pengolahannya dimulai dengan menumbuk beras ketan yang sudah dicuci dan direndam, kemudian saring. Tepung dibibis menggunakan air garam sampai lembab, berbentuk kerikil. Panaskan wajan menggunakan api sedang, masukkan tepung yang sudah dibibis ke dalam wajan menggunakan saringan sampai membentuk bulatan, masukkan enten, kemudian gulung, tekan bagian kiri dan kanannya, gunting bagian yang kurang merata. Kue ini disajikan pada saat hari raya, syukuran, pesta, upacara adat pertanian. Upaya pelestarian melalui pendokumentasian melalui pembuatan, video dokumenter, video tutorial. Kata kunci : "Kue Mayit", pelestarian, pendokumentasian A field study that has been done by the writer, resulted that one of traditional cakes from Garut, which is "kue mayit", is hard to find in traditional market or souvenir market nowadays. It was caused by some '"Kue Mayit"' producers do not sell it anymore, has been passed away, and do not have successor. As a result, it needed preservation efforts in order to make it not to become extinct. This research aimed to gain the picture of history, ingredients, tools, processing, and preservation efforts of "Kue Mayit". Research method used in this research was qualitative descriptive research. The result of this research were: (1) "Kue Mayit" has a form and white color as a Mayit (remains body that was covered by shroud), in Islamic religion mayit is mayat that covered by a white shroud. (2) it is not known for certain who gave the name of "Kue Mayit", (3) this cake probably appeared since 1962, (4) the ingredients used were sticky rice flour, half-old coconut, and Bojongloa's palm sugar, The ratio of flour, palm sugar and coconut is producer A used 2:1:1, producer B used 2:1.5:1 ratio and producer E used 1.4:0.5:1 ratio in a kilogram unit (5) the tools used are pan, rock mortar, pestle, tampah, flour filter, cup, wood spatula, (6) plastic sheet, mica plastic and box were used as the packaging tool, while jar was used as the serving tool. (7) The processing of "Kue Mayit" were started by pounding the rice that has been washed and soaked. Then, the fine flour was filtered to the tampah. The flour dibibis (poured slowly and mixed) using salt water until it is moist to form gravel. The next step is warming the pan on medium heat and pouring the flour using the filter to the pan until it is formed in circle. Then, the enten was put on the flour, rolled until it is covered by the flour, and pressed in the both side. Lastly, "Kue Mayit" was lifted and cut out the uneven parts. This cake was served in a feast, syukuran, party, and traditional agricultural ceremonies. The preservation efforts were done by documentation using documenter video and tutorial video. Keywords: "Kue Mayit", Preservation, Documentation