This study describes the revitalization of traditional food in Central Java. Primary data in the form of words and phrases that indicate the names of traditional foods in Central Java were collected through interviews, while secondary data – a discourse about traditional food in Central Java – were collected through documentation techniques. The design of this research was qualitative research. Data were analyzed through data reduction, data display, and concluding. The results indicated that the revitalization of traditional Central Javanese food needs to be carried out to maintain the cultural values contained in it. The revitalization could be carried out through several aspects, including aspects of increasing branding, varying the flavor of the products, improving the quality of packaging, increasing the quantity of marketing, and increasing the public understanding regarding the nutritional value and the variety of traditional foods in Central Java. Keywords: revitalization, traditional food, Central Java, cultural value

Javanese traditional food includes a range of snacks and vegetables. The snacks come in various shapes and flavors. This article specifically explores the traditional oblok-oblok food. The Oblok-oblok food preparation differs based on the ingredients used. This study was field research. The authors after examining data on the name of the dish and the different processes of making it found that there were several variations of the traditional oblok-oblok foods. Using a qualitative method, this article attempts to explain the iconic aspects of the traditional vegetable using agih and padan analysis techniques. The agih technique directly analyzes the language elements without linking elements outside the language, for example, aspects of phonemes and morphemes contained in the name of the traditional food. The padan technique analyzes aspects of language by linking elements outside the language. The results showed that the traditional vegetable names had aspects of simplicity and suitability of the form of the food which is identical to the sound imitation (onomatopoeia) aspect of the blok, which describes the shape of the vegetable food as watery and concentrated. Keywords: iconic, traditional food, Oblok-Oblok

Various Javanese foods have the same ingredients and taste, but they vary in name based on the region it is made in. The difference is caused by people’s sensual expressions based on the traditional food they have. The senses discussed in this paper are limited to the sense of motion. This paper uses a qualitative method to explain and describe various data points. The analysis techniques used were direct (agih) and indirect (padan). The direct technique is an analysis of language elements, in this case, related to the formation of words that are used as food names; while the indirect technique is an analytical technique that connects elements of language with elements outside of language, in this case, related to the iconic depiction of the human senses. The results showed that the name of the foods was motivated by the description of the sense of motion, such as cucur, sawut, cenil, ongol-ongol, gablok, jadah, and oblok-oblok. Keywords: traditional food; sense of motion; language elements

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