Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo

Abstract

Abstract As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Below is shown an example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang. Keywords: gastronomy, food, traditional culinary       Abstrak Kawasan pariwisata Labuan Bajo sebagai destinasi super prioritas dan baru berkembang dapat menggunakan kuliner tradisional untuk menarik kunjungan wisatawan. Namun belum banyak kuliner tradisional dipasarkan kepada para wisatawan domestik maupun mancanegara. Keberadaan kuliner tradisional terbukti menjadi salah satu daya tarik wisata. Oleh karena it, penelitian ini bertujuan untuk mengidentifikasi masakan tradisional Labuan Bajo dan merekonstruksi kuliner tersebut untuk disajikan kepada wisatawan. Penelitian ini merupakan penelitian kualitatif menggunakan informan yang ditentukan dengan teknik purposive sampling. Pengumpulan data dilakukan dengan wawancara, studi dokumentasi, dan observasi. Teknik analisis data yang digunakan pada penelitian ini adalah reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukan bahwa Jenis-Jenis kuliner tradisional Labuan Bajo yang masih dipertahankan diantaranya adalah: Jagung Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Ikan Kuah Asam, Rumpu Rampe. Beberapa kuliner tradisional Labuan Bajo yang dapat direkonstruksi yang disusun dalam sebuah menu table d’hote berdasarkan; aroma, konsistensi tekstur/bentuk, nutrisi, tampilan kuliner, aroma dan temperatur. Di bawah ini ditampilkan contoh menu yang direkomendasikan untuk di rekonstruksi ditampilkan dalam menu table d’hote meliputi: Appetizer: Fried Salted Cara Fish and/or Beef Sei with Papaya Flower, Soup: Ikan Kuah Asam Soup dan Sayur Daun Ndusuk, Main Course: Pork/Chicken Tibu, Grilled/Fried Fish Sambal Bawang, Nasi Kolo/Jagung Bose/Hangbongkar, Lomak/ Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, dan Bread: Roti Kompyang Kata Kunci: gastronomi, makanan, kuliner tradisonalAs a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.