MEMPERKENALKAN MAKANAN KHAS RIAU BOLU KEMOJO OLEH MAHASISWA UMRI JURUSAN FARMASI KE SDN 192 PEKANBARU

Abstract

Bolu Komojo is one of the traditional foods of Riau Province that has a rich cultural value, history, and significant economic potential. This cake comes from the culinary heritage of the Malay community and is usually served in various traditional, religious, and family celebrations. Bolu Komojo's distinctive features lie in its soft texture, balanced sweetness, and strong pandan aroma, which is produced from main ingredients such as eggs, coconut milk, flour, and pandan leaves. The name “komojo” itself is believed to come from the shape of the flower-shaped pan used to bake the cake. This research aims to introduce Bolu Komojo as a regional culinary icon of Riau while assessing its development potential in the creative economy sector, culinary tourism, and local culture preservation. The research methods used include literature studies, interviews with traditional culinary businesses, and direct observation of the Bolu Komojo making process in several areas in Riau, such as Pekanbaru and Siak. The results showed that besides having high taste and aesthetic value, Bolu Komojo also holds symbolic meaning as a form of respect and warmth in the social relations of the Malay community. Unfortunately, in the midst of modernization and the dominance of instant food, the existence of Bolu Komojo is increasingly less known by the younger generation. Therefore, strategic efforts are needed in preserving and promoting Bolu Komojo, both through the promotion of Bolu Komojo.