| Summary: | Traditional food is one of the cultural works. According to its function, the
food can be divided into staple food, side dish, snack and kinds of food for special
events. Side dish and nibbles are staple food distraction called snack. Snacks are
divided into two types namely traditional and modern snacks. Some traditional snacks
in Yogyakarta (DIY) is unique, naming the snacks by using the name of characters
and parts of the body, such as konthol kejepit, mata kebo, turuk bintul, prawan ken�s,
randha royal, semar mendem and so on. The snacks are classified as traditional
snacks that have correlated to the characters and parts of body (CBST).
This study is analyzing CBST based on morphological analysis and semantic
analysis especially about particular components of meaning. Morphologically, CBST
is analyzed by compound words and non-compound words. Semantically, CBST as a
particular component of meaning is analyzed based on raw materials, shape, color
processing and reference in forming elements of CBST.
Keywords: Traditional food, traditional snacks, semantics, morphology
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