KEARIFAN LOKAL NELAYAN SUKU BUGIS DI KELURAHAN KAMPUNG BARUKECAMATAN PENAJAM KABUPATEN PENAJAM PASER UTARA

Abstract

The purpose of the study was to determine the characteristics of Bugis fishermen in Kampung Baru Village, Penajam Subdistrict, Penajam Paser Utara Regency. To identify the forms of local wisdom practiced by the Bugis fishing community in Kampung Baru Village. The research method used is the case study method. The results of this study are the characteristics of Bugis Tribe Nelaya respondents in Kampung Baru Village who work as fishermen totaling 16 people, all respondents interviewed are Muslim (100%), the dominating age is 25-44 (75%), the dominating education level is elementary school (50%), the highest number of dependents is 0-4 people (62.5%), all respondents who live in Kampung Baru Village (100%) are Bugis tribe, and the youngest respondent's length of stay is 25-44 years (75%). Forms of local wisdom of Bugis tribe fishermen in Kampung Baru Village, namely the existence of beliefs about the Sea and Feeding the Sea (Mappanre Tasi). Abstinence, namely when at sea should not wash kitchen utensils, wash sleeping equipment in seawater, prohibition of throwing rice into seawater without permission, prohibition of dirty talk, speak lies, slander others, should not quarrel between fishermen, and Friday night not go to sea. Ethics and rules applied, namely the agreement on the ethics of those who pass over the rengge and the rules regarding the prohibition of cutting mangrove trees freely. Fishermen techniques in Kampung Baru Village have knowledge in reading or calculating weather conditions, large waves, and not going to sea when there is a bright moon. The technology used by fishermen is traditional, namely gill nets, longlines, serok, bubu rakkang, bagan tancap, and splints. The practice of making salted anchovies and tembang fish in Kampung Baru Village is carried out by salting fishermen by washing and drying or drying. The tradition of utilizing coastal natural resources is by making salted fish with the main ingredients of anchovies and anchovies.