The Affiliation of the Activities of Eating towards the Food Textures which is Measured through the Features of Semantic Components

. This study aims to describe the relationship between the textures of food with the behavior of eating activities in the coastal community of Java. This affiliation is measured by the parameters of the semantic component inherent in the type of food, especially in traditional foods. The location of the research is in Semarang City. This type of research is qualitative. The research method used was descriptive qualitative. The data collection methods were observation, in-depth interviews, and visual demonstrations. The analysis of the data used the method of sorting meaning components based on the semantic features and matching methods which is used to analyze the behavior and motion of organs (mouth). The findings of the research show that the naming of food identity in coastal Javanese society is determined by food texture, eating activity behavior, body organs (touch points in mouth organs), and Javanese cultural values. The correlation between the behaviors of eating activities to the texture of food lies in the ingredients and volume of food which is manifested through the identity of word alignment. The novelty of measuring instruments in the data analysis lies in the features of semantic components: referent-concepts-referent that is rooted in Javanese cultural values