Natinombur Gastronomy: Cultural Meaning, Nutritional Composition, and Culinary Tourism Potential in Samosir

Pasha Sinaga, Zahra Nasriani, Reza Nur Wahyuni, Ichzan Perdiansyah, Esi Emilia, Jenri Hutasoit, Reny Yuliana

Abstract


Natinombur is a traditional Batak Toba dish consisting of grilled tilapia served with a distinctive spiced sauce featuring andaliman and rias. This study aims to explore the cultural meaning, nutritional composition, and culinary tourism potential of Natinombur in Samosir Regency. Using a qualitative, ethnographic approach, data were collected through in-depth interviews with six informants, comprising traditional community leaders, small- and medium-sized enterprise (SME) practitioners, and tourists. Natinombur embodies the Batak community’s resilience and creativity in overcoming hardship. The ability to transform minimally available ingredients into a nutritious and flavorful dish reflects a culinary intelligence passed down through generations. Serving the dish in a large communal tray symbolizes equality—there is no hierarchy at the dining table when sharing Natinombur. The dish originated during the colonial era as a practical, nutrient-dense meal prepared with natural ingredients and no added oil, requiring only a short preparation time; every part of the dish can be consumed. This demonstrates that Natinombur is fundamentally a zero-waste dish. Per 100 grams of serving, Natinombur contains 203 kcal of energy, 23.76 g of protein, 9.05 g of fat, and 7.26 g of carbohydrates. The dish is also rich in omega-3 fatty acids, antioxidants, and natural bioactive compounds that promote health. From a gastronomic perspective, the combination of savory and spicy flavors with the distinctive numbing sensation of andaliman creates an exclusive culinary experience. Despite its great potential as a flagship attraction for Samosir tourism, the preservation of Natinombur is currently threatened by global food trends, instability in raw material prices, and a lack of interest among young people. Going forward, the sustainability of this culinary heritage requires close collaboration between traditional leaders, SME entrepreneurs, and local government, supported by vigorous digital promotion.

Keywords


Andaliman, Batak gastronomy, Cultural identity, Culinary preservation, Culinary tourism, Natinombur

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DOI: https://doi.org/10.17509/mpgk.v18i1.99645

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