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Gastronomy Tourism in Danau Toba, Samosir Regency

Riadi Darwis, Vyana Lohjiwa, Endah Trihayuningtyas, Tatang Sophian,

and Renalmon Hutahahean

Sekolah Tinggi Pariwisata Bandung, Jln. Dr. Setiabudhi 186, Bandung, Indonesia

Renalmon2014@gmail.com

Keywords: Gastronomy tourism, history of culinary, technology used in culinary, philosophical values, planning of

gastronomy tourism

Abstract: Danau Toba is one of the five Super Priority Destinations. The issue of this study is gastronomic tourism

and Muslim travelers. Gastronomic tourism can be an alternative tourism to natural attractions. When

visiting Danau Toba it is not easy for tourists to find Muslim-friendly restaurants, therefore the issue

becomes one of the concerns of the government due to the facts that most tourists are Muslims from

neighgouring countries, like Malaysia and Singapore. The research used indepth interview techniques to

pentahelix stakeholders namely; Academician, Business, Government, Community, and Media (ABGCM)

regarding the food that represent Danau Toba. The findings indicate that there are seven foodies culture

from Danau Toba that represent its gastronomy tourism. This study has a high originality by the reasons that

when other studies are only identify and inventory the food items, this study include discussions on the

complexity of food that correspond to three gastronomy indicators.

1 INTRODUCTION

Danau Toba is one of the 10 National Priority

Destinations, now it is one of the five Super Priority

Destinations. As evidence of the government's

seriousness in the development of the region, the

Lake Toba Tourism Zone Management Authority

(Badan Otorita Pengelola Kawasan Pariwisata

Danau Toba) was established. The authority function

is to accelerate the development of tourist areas in 7

Regions around Lake Toba Tourism Area.

The issues considered to have a high urgency are

related to gastronomic tourism and Muslim

travelers. Gastronomy is considered as a

determining factor in tourist attraction when tourists

choose a destination. Gastronomic tourism can be an

alternative tourism in addition to natural attractions

related to the sun and sea. At the beginning of the

development of tourism in the Lake Toba region

tourists do not easily find many Muslim-friendly

restaurants so that gastronomic issues related to

Muslim travelers began to grab attention. This issue

then becomes one of the concerns of the Samosir

Regency Tourism Office. So far, one of the policies

made is by listing restaurants that are friendly to

Muslim travelers.

Gastronomy Tourism and Muslim Travelers will

go hand in hand where Muslim travelers are the

current trend of tourism development, and

gastronomy has aspects to address the problems of

Muslim-friendly restaurants. Gastronomy does not

only see food as limited to eating and drinking, but

there is also relationships with various branches of

knowledge and arts.

Therefore, the purpose of this research is to

photograph the culinary existence in every

traditional event in the Samosir Regency as an effort

in planning and developing gastronomic tourism.

Following are the research questions:

1. How is the history of culinary existence in

the Samosir Regency?

2. How is the technology used in the culinary

world in Samosir Regency?

3. What are the philosophical values found in

the culinary world in the Samosir Regency?

4. How is the planning of gastronomy tourism

in Samosir Regency which associated with Muslim

travelers?

Darwis, R., Lohjiwa, V., Trihayuningtyas, E., Sophian, T. and Hutahahean, R.

Gastronomy Tourism in Danau Toba, Samosir Regency.

DOI: 10.5220/0009882701230134

In Proceedings of the 1st NHI Tourism Forum (NTF 2019) - Enhancing Innovation in Gastronomic for Millennials, pages 123-134

ISBN: 978-989-758-495-4

123

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2 LITERATURE REVIEW

2.1 Food, Foodies, and Foodscapes

2.1.1 Food

The changing from "gastro-turn" was seen in the

academic field during the 1990s (Bessière, 1998;

Fognini, 1995; Gilbert, 1992). Until now,

gastronomy was considered a part of cultural

tourism (Richards, 1996). Mallon (1995) also talks

about the "difficult to identify" relationship between

food and gastronomy. But, closer look at food

showing it as the subject of "total experience" gained

by tourists in eating and drinking activities (Pine and

Gilmore, 1999). The basic form of providing this

experience was later dubbed "first-generation

experiences." Boswijk, Thijssen, and Peelen (2005).

2.1.2

The Rise of Foodie Culture

Foodie Culture is the creation of new tourism

motivations, including restaurants, bars, wine and

food producers (Carmichael, 2005). The growing

link between food and travel is exemplified by

guidebooks (such as the Terroir Guides series

published by Little Book Room) and websites such

as Foodtourist.com, which combines "food, wine,

travel, and opinions / preferences" to guide potential

tourists who have preference for foods, commonly

referred to as foodie hotspots.

2.1.3 “foodiescapes”

This concept is dedicated to capturing and serving

the needs of culinary lovers. In a similar way to that

proposed by Florida (2002) that the key to creative is

creativity, it seems that food does not become a

supplementary but becomes one of the attractions

and motivations of new tourism, not just to enjoy

food but to learn about the food.

2.2 Gastronomy Tourism

Gastronomy as a new branch in the tourism sector

depict the connection that is not limited to eating and

drinking, but there are links with various branches of

knowledge and arts. For this reason, Zahari et al.

(2009) described gastronomy as revealed in the

following figure.

Figure 1: Multidiciplinary of Gastronomy Tourism

Source: Gastronomy and Tourism

Based on several concepts gastronomy tourism:

a. Gastronomy tourism is dynamic;

b. Maximize the opportunities of sustainable

tourism management;

c. Reduce seasonality in destinations through

gastronomy tourism;

d. Encourage territorial decentralization of

tourism, boosting local economies;

e. Promote social inclusion and redistribution of

income;

f. Strengthen coordination between sectors to

address the phenomenon of tourism globally;

g. Promote public-private partnerships at different

levels and across the value chain;

h. Encourage the active participation of local

communities;

i. Promote an authentic experience based on

cultural identity.

2.3 Planning on Gastronomy Tourism

The application of planning requires a

comprehensive analysis, as evidence in planning

gastronomy tourism, the steps are explained in the

following chart:

Figure 2: Planning for Gastronomy Tourim

Source: Gastronomy and Tourism

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2.4 Moslem Travellers

2.4.1 Moslem Traveller Behaviour

Wilson and Liu (2011) addressed their halal

concerns among the consumer where they realised

the challenges in branding the Islamic product and

services. In their research, decision- making

paradigm was proposed as a basis for constructing

salient and engaging brands to the Muslim

customers.

Since the late 20th century, traveling and tourism

have been common activities among Muslims

considering that modernization has diffused into

their societies (Jafari, 2014). However, the first

choice of Muslims is to travel to Muslim countries

because the tourism industry in these countries

satisfies the distinctive requirements of Muslims in

terms of food, daily prayers, and travel patterns

(Bhuiyan, Siwar, Ismail, Islam, & Ehsan, 2011). The

importance of Muslim travel concerns have

encouraged researchers to provide tourism

guidelines on how to comply with Islamic

requirements and how to accommodate the

increasing numbers of Muslim tourists (Henderson,

2010; Ozdemir& Met, 2012; Zulkharnain & Jamal,

2012). Religious beliefs influence Muslims’

preferences to travel to a particular site, with specific

attitudes and behaviours (Schänzel & Yeoman,

2015), and perceptions (Asbollah, Michael, & Lade,

2012). Moreover, Muslims travel for historical,

social, and cultural encounters, obtain knowledge,

communicate with other citizens, spread God’s

word, and enjoy and appreciate God’s creations

(Musa & Thirumoorthi, 2016).

Another group of independents variable are

travel characteristics which comprise of family

status, decision maker in a family, length of stay,

travel arrangement, and type of accommodation

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Figure 3 Moslem Travellers Behaviour

Source: Gastronomy and Tourism

2.4.2 Preference Halal Food for Moslem

Traveller

To understand Muslim tourists’ behaviour,

destination marketers need to understand the

demand side, the needs of Muslim travellers in the

context of Halal tourism. The following needs are

Muslim-friendly attributes that cater for Muslim

tourists when travelling abroad. Muslim-friendly

attributes which are applied in some destinations

could be a benchmark for other destinations that

target Muslim tourists and/or to market the

destination as ‘Muslim-friendly destination’.

Availability of Halal food and beverages is vital

for destinations that target Muslim travellers. It is

now common for Muslim tourists to request Halal

food and beverages when they visit non-Muslim

destinations. According to Islamic law, it is not

allowed for Muslim follow- ers to eat pork or pork

by-products, animals that were dead prior to

slaughtering, animals not slaughtered properly or not

slaughtered with pronouncing the name of Allah,

blood and blood by-products, alcohol, carnivorous

animals and birds of prey.

3 METHODS AND MATERIALS

3.1 Research Design

This research was designed using a qualitative

approach. This approach is chosen because it is

considered important to obtain holistic data

regarding the existence of culinary in Gastronomic-

based tourism planning in Samosir Regency.

Meanwhile, the research method is descriptive.

The descriptive method is chosen in order to obtain

description of the existence of culinary in a

traditional event in Samosir Regency, North Sumatra

Province.

3.2 Research Objects

This research is located in Samosir Regency, North

Sumatra Province. The object of this research is the

existence and role of culinary in traditional events

held at the site.

3.3 Research Subjects

The research subjects in this study are the population

and sample based on a qualitative research

perspective. Population or "social situation" consists

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of three elements namely place, actors, and

activities.

a. Place, is a site that is located in the Samosir

Regency, North Sumatra Province.

b. Actors, are traditional and traditional actors in

the Samosir Regency area site, North Sumatra

Province, who play the role as informant and is

considered to know the existence of culinary in

the scope of traditional events.

c. Activities, are all activities in the form of

traditional event involving culinary elements in

it and held in the area of the site located in the

Samosir Regency, North Sumatra Province.

3.4 Data Collecting Techniques

Data collection techniques include: (1) Observation,

by directly observing the existence of culinary and

traditional events in the Samosir Regency area using

tools such as documentation tools, namely cameras

and videos; (2) Documentation, by recording

secondary data from various related institutions

(such as National and Regional Libraries)

concerning various aspects of culinary and a number

of traditional events on the Samosir Regency area,

North Sumatra Province using tools such as

checklist; (3) Interview, by conducting in-depth

interviews with a number of community leaders

(elders or kuncen / chief of community) as site

managers to obtain clarity and suitability of the data

related to culinary existence in a traditional event at

the site of the Samosir Regency, North Sumatra

Province using interview guidelines.

4 DATA AND RESULTS

4.1 Data

Samosir Regency is one of the regencies in North

Sumatra Province on the east coast that has a variety

of natural resources and culture as an object and

tourist attraction that is able to foster the interest of

tourists both domestic and foreign.

Geographically, Samosir Regency is located at

coordinates 2 ° 24 '- 2 ° 45' North Latitude and 98 °

21 '- 99 ° 55' East Longitude, with elevations above

sea level between 904 - 2,157 m². The total area of ±

2,069.05 km², consisting of ± 1,444.25 km²

(69.80%) of land area, namely the entire Samosir

Island surrounded by Lake Toba and some parts of

the land area outside Samosir Island. While the area

of the lake ranges from 624.80 km² (30.20%).

Samosir Regency is an area where most of its

territory is in the middle of Lake Toba waters and

Bukit Barisan mountains. This causes Samosir

Regency to have the potential of Maritime Tourism,

Nature Tourism, Agro Tourism, Art and Culture

Tourism. The development of the Samosir Regency

is focused on efforts to develop it as an ecology-

based tourist destination.

Figure 4: Map of Samosir Regency

All activities arranged above the Regency space,

both on the mainland of Sumatra and on Samosir

Island, must consider the environmental system.

There is no single activity has been organized by

changing existing native landscapes. Samosir

Regency's natural landscape must be maintained so

that the vision of Samosir Regency as a tourist

destination based on natural resources and the

environment can be achieved.

Samosir Regency's tourist attractions consist of

tangible attractions, such as marine tourism

attractions; beaches, lakes, museums and sites,

natural panorama, agrofoetry (sports tourism).

Intangible tourist attraction such as arts and culture.

The wealth of attractions in Samosir Regency can

still be developed, especially in agro tourism,

ecotourism, sports tourism, and spiritual tourism.

Samosir District Tourism Office has made

statistical data on the Number of Tourist Visits from

2014 – 2018.

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Figure 5: Number of Tourist Visit to Samosir Regency

In accordance with the graph tourists visiting

Samosir are divided into foreign tourists and

domestic tourists. The majority of tourists are

domestic tourists, and data shows that there is an

increase in the number of visits each year from both

domestic and foreign tourists. Here is the graph:

Figure 6: Graphic of Tourist Visit to Samosir Regency

From the chart, the Tourism Office has classified

10 leading tourism attractionss in Samosir. The

leading tourism attraction will produce priority and

pioneer tourism attractions that mostly classified

into natural and cultural tourism. The following is

the classification of Tourism Attractions in Samosir

Regency:

Figure 7: Classification of Tourism Attraction Featured,

Priority and Pioneering

Tourism Office of Samosir Regency also has

made a summary in terms of products and markets,

so that long-term policies and plans can be seen

from the data that has been presented. The following

are conclusions from the product and market match

in Samosir Regency:

Figure 8: Product Market Match

4.1.1 History of Batak and Culinary Culture

Toba Batak culture as an agrarian society contains

many elements that come from Hinduism. Hindu

culture and Hindu literature enter and influence the

Toba Batak culture. Alphabet and many

vocabularies such as the names of days and months

in the Toba Batak community are influenced by

Hindu literature. While social and religious

structures as well as government systems are

influenced by Hindu culture. Hindu culture in that

era, and also the intellectual culture of Hinduism,

influenced the Southeast Asian world.

In the case of the state and government, for

example, all groups of community oriented upward

to the king, who is considered a descendant of gods,

who are sacred, who is the culmination of all things

in the state and government and which is the center

of the universe. The conception of the king in

Indonesia was taken by region and rural

communities whose economy was based on a system

of rice farming with irrigation in rice fields.

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Of the many institutions or government agencies

that have been visited, it can be said that none can

provide specific data on the history of culinary

existence in Samosir Regency. The explanation

obtained is mostly pragmatic, namely discussing

directly the existing culinary variety, which is

popular among enthusiasts because the same

information has been spread on various other media

both based on the internet as can be found on the

Google search page or on other social media.

In an effort to dig up information related to the

culinary history of Samosir Regency, the research

team has visited at least more than 10 government

institutions or agencies, including the North Sumatra

Province Bakesbangpol, North Sumatra Provincial

Museum, TB Silalahi Museum, North Sumatra

Regional Library, Samosir District Government,

Regency Culture Office Samosir, Samosir Regency

Tourism Office, Samosir Regency Industry and

Trade Office.

In addition to visiting government agencies or

institutions the research team also tried to dig up

data from community leaders and non-governmental

organizations and indigenous peoples in areas such

as Tuk-tuk, Tomok, Pangururan, Pardosi or Parapat,

Dolog, Samosir.

Most of the sources of information that have

been mapped above apparently have not been able to

specifically provide data and information on

culinary history of Samosir Regency. Most of the

information submitted to the research team is

pragmatic, for example by referring to the 2019

Calendar of Events which turns out to only contain

short or fleeting information and does not contain

depth of discussion including the inclusion of

historical aspects in it. So, it is not qualified as a

source of information to parse the phenomenon and

answer the culinary history research questions of

Samosir Regency.

4.1.2 Technology Used in the Culinary

World

The technology in question is very closely

related to the culinary existence itself. Culinary is

not only a form of food and drink, but also a chain

from the procurement of materials, processing, until

the presentation. For this reason, the authors convey

a number of findings including goods related to

culinary technology in the form of containers and

tools ranging from agriculture, plantations, hunting,

fisheries, to the process of cooking, serving, and

post-drinking (tradition of betel-nut eating).

Based on data findings reported as

archaeological remains in the North Sumatra

Province state museum there are 6,462 pieces which

are grouped into the following 10 groups.

Table 1: Number of Achaeological Remains of the State

Museum of North Sumatera Province

o. Group

umbe

Uni

1. Geolo

ic 105 Uni

2. Biolo

70 Uni

3. Etno

rphic 3.055 Uni

4. Archeolo

ic 349 Uni

5. Historical 278 Uni

6. Numismatic/

Heraldika

1.962 Unit

7. Philolo

261 Uni

8. Ceramics 376 Uni

9. Ar

4 Uni

10. Modern tecnolo

- Uni

In the ethnographic group, in particular there is

292 traditional containers of raw materials made of

clay (pottery) 90 pieces, made from plants 165

pieces, made from animal horns 3 pieces, and from

metal 34 pieces. The collection represents ethnics

Batak include Toba, Karo, Simalungun, Angkola /

Mandailing and Pakpak / Dairi) and Malay (North

Sumatra Museum Development Project Section,

2000a: 2-3).

The container data based on the records of the

Department of Regional Development's Regional

Office of the Department of Education, Ministry of

Education and Culture of North Sumatra Province

and the North Sumatra State Museum (1991)

revealed that there were 82 types of traditional North

Sumatran containers in which there were food and

drink utensils and made of various types of materials

such as bamboo, rattan, leaves pandanus, bark,

wood, pottery, brass, silver, pumpkin, ivory, and

horn.

Types of containers made of bamboo include:

gumbar, kole-kole, chitang, parborasan, solunagole,

tambe, kiong, atolu, simba-simba, kandi-abal, abal,

busan kuran, tagan, tingan ingan, paromasan,

perminaken, perminaken and container of medicine.

Various containers made of rattan include:

holanden deli, sago, sindika, rakke, udea, recursors,

jewelery, knuckles, hauling, jokes, bururu, nurung

clay, sikkup, geang-geang, kating, haronduk,

nahazondro, laka, bustle ni sport, and bou-bou.

Variety of containers made of pandan leaves

include: kudai (bohul), pernaken, sensory

chopsticks, mbago balls, helu balls, ucang, hams,

cigarette holder tubes, nafo balls, haronduk,

transplants, lengadung chopsticks, panuhuhan, bako

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balls, and balls, ucang, hams, cigarette holder tubes,

nafo balls, haronduk, transplants, penengen

lengadung, panuhuhan, ballballs, bako balls, and

tungkal.

Containers made of wood bark include: hopuk,

kepuk, kafu-kafu, and towa-towa.

Types of containers made of wood include: sago,

hombing, bangking, mini hombung, bakhole, and

caulking. Other tools made from earthenware

include: pasu, jug, jug, and paromasan. Various

containers made of brass include: vanity, kettles,

bentan, cerana, pimples, and ladder gado. While

traditional containers made of silver metal include:

celepa, dongsi, salapa, culapah riar, and embat.

In addition, there are other containers made of

pumpkin, including: taboos and taboos. Another

container is a container made of ivory and horn. The

people of North Sumatra know him: sahan, jewelery

and guava fence. (Project Section for Building

Guidance on Regional Office of Ministry of

Education and Culture of North Sumatra Province

and State Museum8 of North Sumatra, 1991: 1-5).

4.1.3 The Value of Culinary Philosophy

The philosophical values of an area will not be

separated from the background of religious life or

beliefs held by the community in addressing and

acting on each of their behavior and efforts. Starting

from there, the content of philosophical values in

culinary culture in various traditional ceremonies

that are usually performed can be seen. Usually the

position of food and drinks will have an important

meaning in a ceremony to be interpreted by all the

supporting audiences.

The people of Samosir Regency, as the Batak

ethnic community, also have a unique traditional

ceremony style as illustrated in the following

description. Based on the results of the Regional

Cultural Inventory and Documentation Project study

(1984: 43) in general the traditional ceremonies that

still take place in the Toba Batak community

include: (1) various birth ceremonies, (2) marriage

ceremonies, (3) ceremonies entering new homes, (4)

the ceremony of death, and (5) the ceremony of

chopping the holi (digging bones).

4.2 Result

In accordance with the field findings the level of

food as a tourist attraction in the Lake Toba Region

is the Foodie Culture. Foodie Cultre is equated to the

creation of new tourism motivations, including

restaurants, bars, wine, and food producers

(Carmichael, 2005). The link that grows between

food and travel.

Actualization in the field is that there are some

foods that have become icons in the Lake Toba

Tourism Area, among others: Dali Ni Horbo,

Lappet, Nani Arsik and Naniura.

Figure 9 The Level of Food as a Tourist Attraction in The

Lake Toba Region

The assessment regarding the importance of

Gastronomy Tourism in Lake Toba Tourism Area

can be seen from the results of interviews with

stakeholders, namely:

 Academician: USU Lecturers

 Busines: Business Actors

 Government : Tourism Office, Cooperative

Office, MSME Office, Youth and Sport Office

 Community : Community Figures

Seeing tourists' preferences, many of tourists

visited Lake Toba with natural tourism motivation.

It is marked by 65,138 tourists visit to Pasir Putih

Parbaba, followed by Menara Pandang of 48,809

tourists, and to Efrata Water Falls of 34,156 tourists.

The three biggest destinations are still natural

tourism, whereas for cultural tourism, one of them is

culinary tourism has not become a mainstay in

Samosir Regency.So that when it is applied to the

importance of gastronomy tourim chart it has not yet

appeared, only 0.60 of the total value of 0.99 (total

experience).

But seeing the results of interviews from several

stakeholders revealed from the program and the

policies made, it is sure that later gastronomy will

become one of the trends in Lake Toba area and will

make the total tourist experience increase.

4.2.1 History of Culinary Existence in

Samosir Regency

According to Prof. Bungaran Antonius

Simanjuntak, who quoted Islamic sociologist Ibnu

Khaldun in his social theory, that the geographical

location, type of food, and daily work patterns also

influence people's behavior. Geographically, the

Batak Land in Tapanuli, North Sumatra, is located in

a mountainous region, the climate is cool, and the

distance between residents' homes is far apart. That

is why the tradition of speaking of the Batak

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community is loudly like shouting. If you don't

scream, people won't hear. (silaban.net)

In addition, some Bataks are accustomed to

drinking wine, a type of liquor that heats the body.

So, their nature was also impressed hard. In the

work, they are accustomed to working thoroughly

and if necessary to overtime. "This is different from

Javanese people whose food is tofu and tempeh.

Soybean alone was treated for months. So, their

nature is smooth. The way Javanese works is called

‘alon-alon waton kelakon’ or slowly but surely, but

they are diligent and has a target," said Mr.

Bungaran, adding, Javanese perseverance is clearly

different from Batak hard work.

In the Batak tradition, there are three words that

existentially support each other: hamoraon (wealth),

hagabeon (ancestry), and hasangapon (honor). The

method of achievement is regulated in the social

structure of the dalihan na tolu or stove with three

stones, the symbol of the social structure of the

Batak community: hula-hula (wife-giving group),

boru (wife-receiving group), and dongan sabutuha

(one clan group). The relations of these elements

determine the social life of many Batak people.

(silaban.net)

Culinary treasures in Samosir Regency cannot be

separated from Batak cuisine in general. Batak

cuisine is a type of cuisine that is influenced by the

arts and cooking traditions of the Batak tribe, who

inhabit the North Sumatra region, Indonesia. Batak

cuisine is one type of Nusantara cuisine. One of the

characteristics of Batak cuisine is its fondness of

using Andaliman (Zanthoxylum acanthopodium) as

the main spice. That's why Andaliman is sometimes

dubbed the "Batak pepper".

Batak culinary arts centers are found in cities in

the Batak highlands, for example in the Tanah Karo

region of Kabanjahe and Berastagi. While some

places around Lake Toba offer a lot of freshwater

fish dishes such as arsik style of golden fish

(arsik ikan mas).

In contrast to the closest neighboring

communities in the region such as Aceh and

Minangkabau which are influenced by Islamic

traditions, namely the existence of halal food rules,

the Batak people who are mostly Christians have

many of the best foods from this area made from

pork, blood, and other unusual ingredients.

(id.wikipedia.org)

If Sumatran cuisine in other regions shows a lot

of influence on foreign cooking, such as the

Minangkabau, Malay, and Acehnese dishes,

featuring curry dishes that are heavily influenced by

Indian and Arabic cooking arts, then Batak cuisine

shows more the original cooking traditions of

Austronesian peoples. For example, cooking pork

with its blood, can also be found in the Filipino

cuisine tradition, dinuguan. Meanwhile, since many

of the Nusantara's ethnic groups converted to Islam,

the art of cooking that is not halal, such as using

pork, dogs, or blood, has been abandoned and

disappeared, and now only survives in non-Muslim

cultural areas such as in the Batak Land.

Regional differences in the influence of the

Batak and Aceh culinary areas are characterized by

the use of spices; choose curry or andaliman.

Acehnese on the coast use curry leaves (Murraya

koenigii) as their main spices, while Bataks tend to

like andaliman. The aroma of andaliman began to be

felt starting from the Gayo plateau in Central Aceh

and continuing Southeast to Berastagi in Tanah

Karo.

There are many typical Batak dishes and use a

variety of herbs or unique recipes. The most widely

used spice in Batak cuisine is andaliman, and for all

types of arsik Batak onions are used. Sambal Tuktuk

for example uses a mixture of andaliman.

According to the Indonesian Minister of

Tourism, Arif Yahya, "Culinary is a part of cultural

work that is derived from a long tradition of

community life. Culinary is also a valuable treasure

for the Indonesian people that can bring prosperity

to the community through the Cultural Industry."

(travel.detik.com)

In Batak communities the naming of typical

foods is largely based on the cooking process. Na

Niarsik means to be ‘arsik’ or dried. In other words,

Dekke Na Niarsik, a fish that is cooked continuously

until the broth is dry, the marinade absorbs into the

carp. If the cooking process is correct, Na Niarsik

can last two days without stale. This was said by

Vita Datau Messakh, Chair of the Indonesian

Gastronomy Academy. Besides Na Niarsik, other

Batak specialties named based on the cooking

process include Na Tinombur, Na Niura, and Na

Nigota. (travel.detik.com)

Cultural history has shown that Na Niarsik is a

food that is part of the Batak adat which is closely

related to the life stories of the Batak people

themselves from birth, marriage to death. Na Niarsik

is an important dish in Batak traditional ceremonies

related to the life cycle. In addition, in terms of the

presentation of Na Niarsik, the odd number has its

own meaning in the traditional event of the delivery

of arsik fish where the number of fish has meaning.

"One is intended for newly married couples.

Three are for newlyweds. Five are intended for new

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couples who have grandchildren. Seven are for

Batak leaders." (Vita Datau in travel.detik.com)

Besides, in the preparation process Na Niarsik

has certain rules that need to be obeyed. Only hula-

hula or relatives on the part of the wife can give, be

it the biological parents, brothers of the wife, or the

clan community of the wife. Include the selection of

ingredients, it is only the best goldfish or Dekke is

chosen, the red carp.

There are 16 kinds of seasonings in this culinary

dish. From andaliman, kecombrang flowers and

batak onions make Na Nairsik special. The way to

process it like fish dishes in general. After cleaning

and washing, the fresh fish smeared with orange to

remove the fishy smell. After cleaning the belly of

the fish, fill with Chives or Batak Onions and long

beans. The cooking process is by combining the fish

with all the spices until it cooks and becomes a little

dry. Therefore, the term is dry-cooked fish.

Although the appearance of Arsik looks like

yellow-seasoning cooked fish in in general, but in

term of texture and taste is different. "There is the

influence of andaliman, kecombrang, and batak

onion which gives a distinctive taste and is only

found in Batak land. The story behind Na Niarsik is

a culinary cultural wealth that can be said to be the

richness of Indonesian gastronomy.

4.2.2 The Technology Used in the Culinary

World in the Samosir Regency

Based on the collected data, the technology related

to packaging, hosting, culinary, hunting poetry,

fishing, and agriculture is not less than 266 tools for

five sub-tribes in North Sumatra. While the number

of technologies that are closely related to and

including typical Samosir Regency reaches 49 units

or 5.4%. The forty-nine of these basic materials for

making these technological tools that are directly

related to culinary are metal 26.5%, bamboo

22.45%, wood 16.3%, others 16.3%, rattan 10.2%,

leaves pandanus 3.4%, palm fiber 2.04%, and

coconut shell 2.04%. In general, this is the original

natural-based technology that is there.

In addition to a number of technological tools

from the eight types of materials, there are also

various containers or tools and technology made

from pottery or ceramics which, according to

previous researchers, are more commonly found in

coastal areas. Gradually the equipment entered the

area. The tools that can be recognized include: jars,

jars (water containers for washing feet), steaming,

jugs, calling (thread dyeing), guri-guri (oil or

medicine containers), earthen pots (cooking fish and

curry ), earthen pots (boil water, sweet potatoes,

etc.), parsharga (salt container), plates, vases,

parasols (incense burns).

In the present condition, based on observations in

a number of traditional villages and traditional

markets, equipment related to the culinary world has

experienced many major changes both in terms of

materials, form, and function. Various electronic

equipment has influenced the lifestyle of the

Samosir people including magic jar (rice cooker),

refrigerator, mixer, juicer, huler, as well as various

other technological equipment made from various

synthetic materials such as: plastic, melamine, latex,

silicon, etc.

4.2.3 Gastronomy Tourism Planning in

Samosir Regency Associated with

Muslim traveler

In accordance with the results of the analysis of

Gastronomy from the aspects of history, philosophy,

and technology use, the analysis used to make

Gastronomy planning is divided into several stages,

namely recognizing food related to three aspects of

gastronomy, so the model is adopted from the

Gastronomy case study in Indonesia. We give a

name for food that can be used as a Gastronomy

Tourism attraction, which is 7 foodies cultures from

Samosir, including:

 Andaliman

 Lappet

 Dali Ni Horbo

 Ayam Napinadar

 Itak Gorgon

 Naniura

 Ikan Arsik

5 DISCUSSION

These seven foods were selected from the results of

previous analyzes by looking at three aspects of

gastronomy. With the identification of Food as

culture, the next stage is how to plan from various

stakeholders based on the responses that have been

given, the following is an analysis of Gastronomy

Tourism planning in Samosir Regency:

The culinary treasures in Samosir Regency are

inseparable from the Batak cuisine in general. Batak

cuisine is a type of cuisine that is influenced by the

arts and cooking traditions of the Batak tribe, who

inhabit the North Sumatra region, Indonesia. Batak

cuisine is one type of Nusantara cuisine. One of the

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characteristics of Batak cuisine is its fondness of

using Andaliman (Zanthoxylum acanthopodium) as

the main spice. That's why Andaliman is sometimes

dubbed the "Batak pepper". In Batak communities

the naming of typical foods is largely based on the

cooking process. Na Niarsik means to be marched or

dried.

In other words, Dekke Na Niarsik, a fish that is

cooked continuously until the broth is dry, the

marinade absorbs into the carp. If the cooking

process is correct, Na Niarsik can last two days

without stale. This was said by Vita Datau Messakh,

Chair of the Indonesian Gastronomy Academy.

Besides Na Niarsik, other Batak specialties named

based on the cooking process include Na Tinombur,

Na Niura, and Na Nigota.

Cultural history shows that Na Niarsik is a food

that is part of the Batak customs which are closely

related to the life stories of the Batak people

themselves from birth, marriage to death. Na Niarsik

is an important dish in Batak traditional ceremonies

related to the life cycle. In addition, in terms of the

presentation of Na Niarsik, the odd number has its

own meaning in the traditional event of the delivery

of arsic fish where the number of fish has meaning.

The technology used in the culinary world in the

Samosir Regency area Based on the data we have

collected, the technology related to packaging,

hosting, culinary, hunting poetry, fishing, and

agriculture is not less than 266 tools for five sub-

tribes in North Sumatra. While the number of

technologies that are closely related to and including

typical Samosir Regency reaches 49 units or 5.4%.

The forty-nine of these basic materials for making

these technological tools that are directly related to

culinary are metal 26.5%, bamboo 22.45%, wood

16.3%, others 16.3%, rattan 10.2%, leaves pandanus

3.4%, palm fiber 2.04%, and coconut shell 2.04%. In

general, this is the original natural-based technology

that is there.

Philosophical values contained in the culinary

world in the Samosir Regency area As stated in the

data section related to the value of culinary

philosophy in the Samosir Regency community as a

Batak ethnic community, in general, they still carry

out the following traditional ceremonies: (1) various

birth ceremonies, ( 2) marriage ceremonies, (3)

ceremonies entering a new home, (4) death

ceremonies, and (5) ceremonial chopping holi

(digging bones).

Gastronomy tourism planning in Samosir

Regency which is associated with Muslim traveler

Based on the results of the analysis above, it can be

concluded that the current actual condition of

Samosir Regency already has 7 Foodies Culture

from Samosir, but when viewed from a combination

of several stakeholders now seen from the demand

side not many see food as one of the tourist

attractions, although in terms of providers can

already share foods that contain historical value,

philosophy, and are unique in technology.

So that Gastronomy Tourism planning in

Samosir Regency is not suitable at this time, but can

be used for future planning by looking at the issues

of concern now and in the future, namely Muslim

Travelers. Suggestions of this research include: (1)

Further research is needed to examine 11 aspects of

gastronomy others, so that Gastronomy planning in

Samosir Regency will be analyzed objectively and

holistically; (2) By conducting further research, and

holistically analyzed this research can be used as a

benchmarking for other studies that will take

Gastronomy as a research topic.

ACKNOWLEDGEMENTS

Thank you to related agencies and customary

stakeholders in Samosir Regency, North Sumatra

Province; and Scitepress who received our article

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