THE EXISTENCE OF TRADITIONAL MALAY FISH-SMOKING METHODS AS A GASTRONOMIC TOURISM ATTRACTION IN THE RIAU ISLANDS
DOI:
https://doi.org/10.59193/jmn.v5i2.562Keywords:
culinary preservation, gastronomic tourism attraction, Riau Islands, traditional fish smoking, smoked fishAbstract
This study aims to analyze the existence and practice of traditional Malay fish-smoking methods in the Riau Islands, identify the supporting and inhibiting factors affecting their preservation, and examine their potential development as a sustainable gastronomic tourism attraction. This study employed a descriptive-exploratory qualitative approach. Data were collected through participatory observation of the fish-smoking process, in-depth interviews with fish-smoking practitioners, community leaders, and policymakers or tourism managers, as well as documentary studies. The data were analyzed using the Miles and Huberman interactive model through data reduction, data display, and conclusion drawing. Data validity was strengthened through source triangulation, technique triangulation, and member checking. The results indicate that traditional fish-smoking methods possess significant gastronomic and cultural value, as they function not only as a technique for preserving marine products but also produce distinctive flavors, aromas, and textures that represent the culinary identity of Malay coastal communities. Their sustainability is supported by the availability of marine resources, traditional knowledge, the presence of practitioners, cultural identity, and market opportunities. However, their continuity faces challenges, including limited regeneration of practitioners, competition from modern processed products, hygiene and packaging requirements, and limited promotional efforts. Traditional fish-smoking methods have the potential to be developed into tourism attractions through educational tourism, culinary tourism, and gastronomic souvenirs by considering the sustainability of raw materials, knowledge transmission, product standardization, and stakeholder involvement. The study concludes that developing traditional fish-smoking practices as a gastronomic tourism attraction can serve as a strategy to increase economic value while preserving the culinary heritage of coastal communities in the Riau Islands.
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Copyright (c) 2026 Rosie Oktavia Puspita Rini, Christina Koh, Dewi Aurora Mikasari, Karium Jackson Nainggolan, Tri Muntia Yusri, Hendra Syaiful
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