TRADITIONAL MOKE DRINKS AS GASTRONOMY TOURISM: AN EXPLORATORY STUDY

Abstract

Moke is a traditional drink from Flores. This drink is the result of fermenting lontar (palm) fruit which is then distilled to get the best moke results. The aims of this study are to explore the origin of the traditional moke drink, the benefits and functions of the traditional moke drink as well as the materials used and the tools and how to process them. The population and sample in this study were moke as traditional drink. Key informants in this study are gastronomic experts, historian, and the producers of “Kuwu Habi” who understand the manufacture of traditional moke drinks and he can explain the origins and culture associated with traditional moke drinks. Meanwhile, additional informants are the Tourism Office, and the community. The analysis technique in this study is using the theory of Milles and Hubberman including data reduction, data presentation, and drawing conclusions. The results of this study show that the traditional moke drink is a typical Flores drink made from palm fruit, besides that moke is also known as sopi or dewe. The process of making moke drinks has two stages, the first stage is fermenting the palm fruit and the second stage is distillation the fermented palm fruit. The traditional moke drink is usually served in the tua kalok ceremony, the Tung Piong ceremony,and the wedding ceremony. Moke traditional drink is a traditional symbol drink where this drink is a symbol of brotherhood in social life.

 Keyword: Gastronomy; Moke; Traditional Drink