Diversity And Potential Of Local-Based Traditional Foods In Sikka Regency, East Nusa Tenggara

Abstract

Traditional foods are part of cultural heritage prepared from local ingredients and passed down through generations within a community. Sikka Regency, East Nusa Tenggara Province, has a high diversity of traditional foods that are still consumed by local people; however, these foods have not been systematically documented, particularly in terms of food types, processing techniques, and potential health benefits. This study aimed to explore and document traditional foods in Sikka Regency as a basis for the development of local-based agroindustry, strengthening food security, and controlling nutritional problems such as stunting. The study employed a descriptive qualitative approach using a survey method. Data were collected through observation, in-depth interviews, and focus group discussions (FGD). Respondents were selected purposively, totaling 60 individuals who had knowledge and experience in the processing and consumption of traditional foods. The study was conducted in four districts, namely Nita, Alok, Mego, and Kewapante. Data were analyzed descriptively through data reduction, data presentation, and conclusion drawing. The results identified 20 types of traditional foods that are still consumed by the community, which were classified into staple foods, side dishes, sambal, traditional beverages, and snacks. Processing techniques included moist heat, dry heat, fermentation, and non-cooking methods, utilizing local ingredients such as cassava, sorghum, fish, and coconut. Several traditional foods are believed to have functional potential, including lawar kligong, which is perceived to improve digestion, and moke ba'i, which is consumed to support breast milk production. These findings indicate that traditional foods of Sikka Regency have the potential to be developed as a basis for functional food innovation and local agroindustry, while also contributing to food diversification, food security, and stunting prevention based on local resources. Further studies are required to analyze nutritional content and bioactive compounds, as well as to strengthen processing technology innovation and product quality standardization.