The Potential of Local Wisdom for Food Processing as Tourism Attraction in the District of Muna, Southeast Sulawesi

DOI

10.2991/978-94-6463-086-2_126How to use a DOI?

Keywords

Local wisdom; Food processing; Tourism attraction

Abstract

Food is human’s basic need in life. Food that has been long term processed in one community is further called local food. In general, it is processed from local raw materials, and the local wisdom of its people. Each region has its own local characteristic which differs them form one another. Muna community has their own characteristic and unique way of processing their local food, by using traditional and natural ingredients, and this way of processing the food need to be preserved and developed to attract the tourist for the local benefit, where for the tourists, visiting new places not only to taste the local culinary, yet they are also hoping to learn how to cook the food. Therefore, the writer interests to conduct a study on food processing and the potential aspect on how to attract the tourists and visitors in Muna Regency. Method of Data collection taken by observation, interview, and library studies. The approach of the study was qualitative and interactive analysis models by Miles and Huberman. Result of the study shown that there were two potentials of local wisdom in food processing, first detunuha and second detumbu. 1) Detunuha is one of the processes of food wrapping food by banana leaves or breadfruit leaves, the food contains of cassava mixed with palm sugar and put into the bamboo and then burned into a whole for one night. The most interesting part of this tunuha, during the process, it is followed by the tradition of modero dance and kabhanti. In this event, visitors or tourists could be involved into the whole process, taking part in modero, and trying the food. 2) detumbu is the process of making the food from young corn, this katumbu is steamed, the katumbu is made in the farm. Tourists could pick the corn by their own form the farm.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Sitti Hermina
AU  - Heddy Shri Ahimsa-Putra
AU  - Hendrie Adji Kusworo
AU  - Chafid Fandeli
PY  - 2022
DA  - 2022/12/28
TI  - The Potential of Local Wisdom for Food Processing as Tourism Attraction in the District of Muna, Southeast Sulawesi
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 951
EP  - 955
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_126
DO  - 10.2991/978-94-6463-086-2_126
ID  - Hermina2022
ER  -