Ingredients Analysis, Recipes, Processing Techniques, and Etiquette of the Fanten Ceremony as a Gastronomic Tourism Attraction in Patani, Central Halmahera, Indonesia

This research aims to analyze gastronomic practices in the Fanten ceremony in Patani, Central Halmahera, which includes ingredients, recipes, processing techniques, and banquet etiquette, as well as examining its potential as a local culture-based gastronomic tourism attraction. This research uses a descriptive qualitative approach with data collection techniques through participatory observation, in-depth interviews, and documentation. The informants consist of traditional leaders, religious leaders, government officials, and local communities directly involved in the implementation of the Fanten ceremony. The research results show that the gastronomic practices in Fanten constitute a structured cultural system and reflect the relationship between humans, the environment, and the social values of the Patani community. The food ingredients used come from local resources that reflect the ecological relationship of the community. Recipes are flexible and passed down orally as part of cultural knowledge. Food preparation techniques still retain traditional methods such as the use of stoves and firewood, while dining etiquette reflects the social, spiritual, and social structure values of the community. Furthermore, the Fanten ceremony has strong potential as gastronomic tourism because it contains elements of experiential gastronomy and storynomics tourism that can provide a deep cultural experience. This research contributes to expanding the concept of gastronomic tourism from a consumption-based model to a culturally and socially integrated cultural experience.