AKRONIM MAKANAN PADA PLATFORM DIGITAL (KAJIAN SOSIOLINGUISTIK)

Abstract

This study aims to describe the forms of food acronyms and identify the prestige of food acronyms on digital platforms. This study is based on the increasing phenomenon of acronym use, so it needs to be explored in more depth. In addition, the hidden prestige of the use of food acronyms has never been studied before, so this study will be a novelty in linguistic studies. This study uses a qualitative descriptive approach with a catat technique in collecting data. The results of this study indicate that the acronym form of the initial letter of the word is common in its composition. This commonness is caused by the initial letter of the word which is part of the most striking and easily recognizable element. This acronym form is listed in the Indonesian spelling rules and is a consistent pattern in its formation. The acronym form of syllables or word fragments is influenced by phonotactic rules that regulate the sound system so that acronyms are easy to pronounce and hear. The elements found in this acronym are the preservation of the first syllable (SK1) and the second syllable (SK2) in each abbreviated word, in addition, this acronym form shows the phonotactic patterns of CV + CV + CV and CVK + CVK. The acronym form of the initial letters of words and syllables or word fragments is a dynamic language, common in its formation, arbitrary, and influenced by Indonesian phonotactic rules. In addition, the form of food acronyms in this study shows a hidden prestige with its language characteristics that are classified as non-standard, widely known but not formally recognized, and the use of food acronyms that reflect certain cultural and group identities.