viii TABLE OF CONTENT
PERNYATAAN ORISINALITAS DAN BEBAS PLAGIAT……….…i
HALAMAN PENGESAHAN ... ii
HALAMAN PERSETUJUAN PERBAIKAN ... iii
PREFACE ... iv
PERNYATAAN PERSETUJUAN PUBLIKASI KARYA ILMIAH UNTUK KEPENTINGAN AKADEMIS...v
ABSTRACT ... vi
ABSTRAK ... vii
TABLE OF CONTENT ... viii
TABLE OF FIGURES ... xi
TABLE OF TABLES ... xii
TABLE OF APPENDICES ... xiii
CHAPTER I INTRODUCTION ... 1
1.1 Project Background ... 1
1.2 Problem Formulation ... 4
1.3 Project Purpose ... 4
1.4 Target Audience ... 4
CHAPTER II GENERAL DESCRIPTION OF STORYTELLING OBJECT ... 5
2.1 Featured Product ... 5
2.1.1 Sake ... 5
2.1.2 Mirin ... 6
2.1.3 Shoyu ... 6
2.1.4 Jonkira Ramen ... 7
2.1.5 Futago Ya! ... 8
2.1.6 Sushi Tei ... 9
ix
2.2 Location/Place ... 9
2.2.1 Jonkira Ramen ... 10
2.2.2 Futago Ya! ... 11
2.2.3 Sushi Tei ... 11
2.3 Length of Time Certified as a Halal Restaurant ... 13
2.3.1 Jonkira Ramen ... 13
2.3.2 Futago Ya! ... 13
2.3.3 Sushi Tei ... 14
2.4 Object Uniqueness ... 14
2.4.1 Jonkira Ramen ... 14
2.4.2 Futago Ya! ... 14
2.4.3 Sushi Tei ... 14
CHAPTER III SCENARIO OF FIELD OBSERVATION ... 15
3.1 Storyline Scenario ... 15
3.2 Field Observation Plan ... 15
3.3 Field Observation Rundown ... 16
3.4 Data Collection ... 17
3.5 Data Collection and Analysis ... 20
3.6 Script and Storyboard Creation ... 21
3.7 Filming ... 35
3.8 Storyline and Filming Result Synchronization ... 35
3.9 Editing ... 38
CHAPTER IV RESULT DESCRIPTION ... 39
4.1 Scene 1: Jakarta View from Above ... 39
4.2 Scene 2: Bundaran HI ... 39
4.3 Scene 3: Jalan M.H. Thamrin ... 39
x
4.4 Scene 4: Grand Indonesia ... 39
4.5 Scene 5: Bundaran HI ... 40
4.6 Scene 6: MRT ... 40
4.7 Scene 7: Little Tokyo Blok M ... 40
4.8 Scene 8: Interviewing Dian Widayanti ... 41
4.9 Scene 9: Interviewing Indonesians ... 41
4.10 Scene 10: Sushi Tei ... 42
4.11 Scene 11: Futago Ya! ... 42
4.12 Scene 12: Jonkira Ramen ... 44
4.13 Scene 13: Japanese Food Compilation ... 45
4.14 Scene 14: Credits ... 45
4.15 Obtention Process of Halal Certificate ... 45
CHAPTER V CONCLUSION AND RECOMMENDATIONS ... 47
5.1 Conclusion ... 47
5.2 Suggestion ... 47
5.3 Recommendation ... 48
REFERENCES ... 55
APPENDICES ... 55
