Kompiang Cake: The Potential of Traditional Culinary as a Leading Tourist Attraction in Labuan Bajo

Abstract

The development of the tourism industry in Labuan Bajo provides opportunities for the development of tourist products, including culinary delights in Labuan Bajo. In addition, it also provides enormous opportunities for the community to participate in tourism development especially culinary tourism, which is currently still limited in number. This research aims to explain traditional kompiang food as a culinary tourism attraction in Labuan Bajo. The research method used is descriptive qualitative, using the tourist attraction theory of Labuan Bajo. The data collection was carried out by observation and interviews. The results of this research show that the traditional food Kompiang cake is a product that has tourist attraction. It is because it has a unique shape and a distinctive taste from East Nusa Tenggara which has uniqueness, originality, authenticity and diversity. Even though there are several ingredients that are not typical from Labuan Bajo, but many main ingredients are obtained from Labuan Bajo area. Thus, Kompiang Cake can be considered to use local ingredients in its manufacture, especially in a context that adds to the authenticity and local wisdom of this cake in Labuan Bajo. The originality of Kompiang Cake lies in the use of local traditional ingredients and strong cultural connections. This cake not only reflects the culinary traditions of NTT but also shows how traditional food can maintain its authenticity while adapting to developments and also illustrates its authenticity. The diversity of Kompiang Cake shows the flexibility and richness of traditional culinary variations in ingredients. Kompiang cake not only reflects culinary traditions but also shows how traditional food can continue to develop and adapt to the times.