TOPONIMI NAMA-NAMA MAKANAN KHAS BUGIS BONE: KAJIAN ANTROPOLINGUISTIK

This study aims to describe the linguistic structures and toponymic meanings of traditional Bugis food names in Bone Regency, as well as to examine their relationship with local wisdom values from an anthropolinguistic perspective. This descriptive qualitative study investigates 15 primary traditional food names along with their lexical variants in Bone Regency. The data were gathered from 12 key informants selected through purposive sampling, consisting of culinary entrepreneurs, traditional elders, female culinary producers, and local cultural scholars until reaching empirical data saturation. Data collection was carried out through semi-structured in-depth interviews, participatory field observations, traditional culinary documentation, and rigorous source and method triangulation. The findings demonstrate that the linguistic forms are categorized into monomorphemic base words, endocentric attributive phrases, and compound words, encompassing toponymic meanings across physical manifestation, social structure, and cultural philosophies. These culinary namings convey five local wisdom dimensions, specifically serving as markers of cultural identity and social stratification, builders of social solidarity, media for educational transmission, ethical-moral guidelines, and catalysts for cultural adaptation. ABSTRAK Penelitian ini bertujuan untuk mendeskripsikan struktur bentuk lingual dan makna toponimi nama-nama makanan khas Bugis di Kabupaten Bone, serta membedah keterkaitannya dengan nilai-nilai kearifan lokal dari sudut pandang antropolinguistik. Penelitian kualitatif deskriptif ini meneliti 15 nama dasar makanan tradisional beserta ragam variasi penyebutannya di Kabupaten Bone. Data bersumber dari 12 informan kunci yang ditentukan melalui teknik purposive sampling, mencakup pelaku usaha kuliner, tetua adat, perempuan pembuat panganan tradisional, serta akademisi dan budayawan lokal hingga mencapai derajat kejenuhan data. Pengumpulan data dilakukan melalui wawancara mendalam semi-terstruktur, observasi partisipatif di sentra kuliner, penelaahan dokumen resep lokal, serta triangulasi sumber dan metode. Hasil penelitian menunjukkan bahwa bentuk lingual penamaan terbagi ke dalam kategori kata dasar monomorfemis, frasa endosentris atributif, dan kata majemuk, dengan latar makna toponimi yang merefleksikan aspek perwujudan fisik, kemasyarakatan, serta kebudayaan. Penamaan kuliner tersebut terbukti memuat lima fungsi nilai kearifan lokal, yakni penanda identitas budaya dan stratifikasi sosial, pembentuk solidaritas sosial, media edukasi dan pewarisan nilai, pedoman etika-moral, serta pendorong adaptasi kebudayaan.