Detail Cantuman

SUMMARY
Developing 7 Menus of Jember Culinary Booklet in Bilingual Version, Melisa Permana, Nim. F31141490, Year 2017, 52 pages, English Study Program, Politeknik Negeri Jember, Yuslaili Ningsih, S.Pd, M.Pd. (Supervisor 1) and Alfi Hidayatu Miqawati, S.Pd, M.Pd. (Supervisor 2).
Jember is one of districts in East Java which is widely known as JFC (Jember Fashion Carnaval). The government always has held this event since 2001 to attract domestic and international tourists to visit Jember. This carnaval shows many kinds of fantastic and colorful costumes. Beside that, JFC event can make Jember has a great opportunity to promote and develop other tourism sectors like culinary sectors. Base on preliminary study that the writer conducted in Jember Tourism and Culture Department, the writer found that the most uptodate promotional media which Jember Tourism and Culture Department is printed media (magazine and booklet) and they still did not have promotional booklet that expose about Jember culinary products. Whereas, Jember has many kinds of culinary products which are delicious and potential to be developed. There are soto degan, gudeg lumintu, pecel walisongo, sop kikil, suwar-suwir, pia tape and fried edamame. Meanwhile, there were pervious study on a guidebook entitled “Making a Tourism Guidebook in Bilingual Edition” (Indriani, et. al., 2016). In this guidebook, there are some culinary product that do not represent Jember culinary product such as mie kober. Based on that reasons, the writer developed Jember culinary booklet with the newest design, concept, and provide more detail information of culinary products in bilingual version. The title of this booklet is “The Delicious of Jember Culinary Product”. The writer gave an overview, short description of Jember culinary products, history of Jember culinary products, ingredients of Jember culinary products, how to make the culinary products, how to serve the culinary products, information of restaurants or stores which sell the culinary products and pictures of the culinary products. The writer translated the text from Bahasa Indonesia into English. The size of the booklet is 15 cm X 21 cm. The writer used art paper to make this booklet. The booklet contained 7 Jember culinary productsxiv (Soto Degan, Pecel Gudeg, Pecel walisongo, Sop Kikil, Suwar-Suwir, Pia Tape, and Fried Edamame). In making the booklet, the writer adapted the procedure of making book from Aprilia (2009). The steps are deciding the idea of book, decidingthe content of booklet, making the outline of booklet, writing the booklet, revising the writing of booklet, arranging the layout, editing the booklet and producing the booklet. In translating the content, the writer used idiomatic translation and communicative translation. This booklet hopefully can promote
Jember Culinary products.