EXPLORING THE POTENTIAL OF LOCAL FOOD TO OPTIMIZE AS A TOURIST ATTRACTION IN CAUB KARANGSALAM VILLAGE

english

Abstract

As the main attractions, scenery and culinary have been integrated into tourism communities, which positively impact the local economy. This study examines the potential of local food in Caub Karangsalam Village as a strategic component in the growth of culinary tourism focused on the community. Using a qualitative approach with a purposive sampling technique, data were gathered through extensive interviews with all parties involved, including village administrators, tourism awareness groups, culinary micro and small enterprises (MSME) actors, and tourists. The study's findings demonstrate the importance of local food, especially dishes such as mendoan and robusta coffee, in shaping the gastronomic identity of Caub Karangasalam. It examines how traditional preparation techniques, such as frying mendoan to achieve a tender yet slightly crispy texture and serving it with soy sauce and sliced chili peppers, create a well-balanced flavor profile that enhances the overall taste experience. The study also emphasizes the significance of savoring these warm delicacies in the chilly highland climate of the area, which intensifies their appeal to visitors. Results indicate that the combination of traditional techniques for cooking, high-quality local ingredients, and the natural ambiance contributes not only to the sensory enjoyment of these foods but also to their cultural value and role in promoting local tourism and economic development.