PERAN WISATA KULINER LOKAL TERHADAP KEBERLANJUTAN DESTINASI: STUDI KASUS KULINER OLAHAN IKAN, KOTA AGUNG, TANGGAMUS
Keywords:
Peran dalam Pembangunan, Wisata Kuliner, Pengembangan Ekonomi LokalAbstract
Kondisi fisik geografis Indonesia yang kaya akan hasil laut berperan dalam membentuk karakter masyarakat pesisir. Saat ini di Kecamatan Kota Agung terdapat beberapa para pelaku usaha wisata kuliner dengan hasil olahan laut dan beberapa produk yang sudah ada di Kota Agung, sehingga berpeluang untuk memperkuat identitas Kota Agung. Tujuan dari penelitian ini adalah untuk mendeskripsikan peran wisata kuliner olahan ikan di Kota Agung dalam mewujudkan keberlanjutan destinasi. Metode yang digunakan adalah deskriptif yang bersumber dari data sekunder dan data primer. Hasil penelitian menjelaskan bahwa usaha wisata kuliner olahan hasil laut berpotensi meningkatkan dan mengembangkan Kota Agung. Kedekatan wisata kuliner terhadap beberapa aktivitas memberikan kemudahan para pelaku usaha wisata kuliner, baik dalam mendapatkan bahan baku sampai memasarkan produknya. Wisata kuliner saat ini berperan membentuk ikon Kota Agung sebagai kawasan wisata kuliner olahan ikan. Hal ini dapat berkontribusi dalam penarik wisatawan dan menciptakan wajah Kecamatan Kota Agung sebagai sentra wisata kuliner olahan ikan. Tingginya tingkat konsumsi terhadap produk olahan ikan oleh masyarakat lokal, menjadikan produk olahan ikan di Kecamatan Kota Agung secara bisnis akan tetap bertahan karena telah menjadi pola kebiasaan masyarakat. Berbagai kondisi ini menunjukkan bahwa peran wisata kuliner olahan ikan di Kecamatan Kota Agung sangat penting dan strategis untuk dikembangkan.
References
Besra, E. (2012). Potensi Wisata Kuliner Dalam Mendukung Pariwisata Di Kota Padang. Jurnal Riset Akuntansi Dan Bisnis, 12(1), 74–101.
Chen, Q., & Huang, R. (2019). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 22(5), 544–560. https://doi.org/10.1080/13683500.2018.1444020
Di-Clemente, E., Hernández-Mogollón, J. M., & López-Guzmán, T. (2020). Culinary tourism as an effective strategy for a profitable cooperation between agriculture and tourism. Social Sciences, 9(3). https://doi.org/10.3390/socsci9030025
Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167. https://doi.org/10.2167/jost696.0
Green, G. P., & Dougherty, M. L. (2008). Localizing Linkages for Food and Tourism: Culinary Tourism as a Community Development Strategy. Community Development, 39(3), 148–158. https://doi.org/10.1080/15575330809489674
Hall, C. M. (2008). Introduction: Culinary Tourism and Regional Development: From Slow Food to Slow Tourism? Tourism Review International, 9(4), 303–305. https://doi.org/10.3727/154427206776330580
Hall, C. M. (2020). Improving the recipe for culinary and food tourism? The need for a new menu. Tourism Recreation Research, 45(2), 284–287. https://doi.org/10.1080/02508281.2019.1694243
Horng, J. S., & (Simon) Tsai, C. T. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1), 74–85. https://doi.org/10.1016/j.tourman.2009.01.009
Horng, J. S., & Tsai, C. T. (2012). Exploring Marketing Strategies for Culinary Tourism in Hong Kong and Singapore. Asia Pacific Journal of Tourism Research, 17(3), 277–300. https://doi.org/10.1080/10941665.2011.625432
Hutama, S., … M. H.-T. I. J. of, & 2021, undefined. (2021). Measure the Readiness of Food MSME System to Save Food System through the Market System During Pandemic COVID-19 (Case Study: SME Snack Food Cluster. Ejournal2.Undip.Ac.Id, 6(1), 28–37. https://doi.org/10.14710/ijpd.6.1.28-37.
Kristiana, Y., Suryadi, M. T., & Sunarya, S. R. (2018). Eksplorasi Potensi Wisata Kuliner Untuk Pengembangan Pariwisata Di Kota Tangerang. Khasanah Ilmu - Jurnal Pariwisata Dan Budaya, 9(1). https://doi.org/10.31294/khi.v9i1.3604
Montanari, A., & Staniscia, B. (2009). Culinary tourism as a tool for regional re-equilibrium. European Planning Studies, 17(10), 1463–1483. https://doi.org/10.1080/09654310903141656
Neuman, N. (2018). An imagined culinary community: stories of morality and masculinity in “Sweden–the new culinary nation.” Scandinavian Journal of Hospitality and Tourism, 18(2), 149–162. https://doi.org/10.1080/15022250.2017.1338616
Ottenbacher, M. C., & Harrington, R. J. (2013). A Case Study of a Culinary Tourism Campaign in Germany: Implications for Strategy Making and Successful Implementation. Journal of Hospitality and Tourism Research, 37(1), 3–28. https://doi.org/10.1177/1096348011413593
Prayogi, D. (2017). Pengembangan Potensi Wisata Kuliner Kota Malang Berbasis Sumber Daya Lokal. Jurnal Pariwisata Pesona, 2(1), 1–13. https://doi.org/10.26905/jpp.v2i1.1260
Shahrim, M., Karim, A., Chua, B.-L., & Salleh, H. (n.d.). Malaysia As A Culinary Tourism Destination: International Tourists’ Perspective. 2002, 63–78.
Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
Smith, S. L. J., & Honggen, X. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46(3), 289–299. https://doi.org/10.1177/0047287506303981
Stone, M. J., Migacz, S., & Sthapit, E. (2021). Connections Between Culinary Tourism Experiences and Memory. Journal of Hospitality and Tourism Research, 1–11. https://doi.org/10.1177/1096348021994171
Stone, M. J., Migacz, S., & Wolf, E. (2019). Beyond the journey: the lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147–152. https://doi.org/10.1080/13683500.2018.1427705
Testa, R., Galati, A., Schifani, G., Di Trapani, A. M., & Migliore, G. (2019). Culinary tourism experiences in agri-tourism destinations and sustainable consumption-Understanding Italian tourists’ motivations. Sustainability (Switzerland), 11(17), 1–17. https://doi.org/10.3390/su11174588
Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10. https://doi.org/10.1186/s42779-019-0009-3
Yang, F. X., Wong, I. K. A., Tan, X. S., & Wu, D. C. W. (2020). The role of food festivals in branding culinary destinations. Tourism Management Perspectives, 34(January), 100671. https://doi.org/10.1016/j.tmp.2020.100671
Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability (Switzerland), 11(12), 1–18. https://doi.org/10.3390/su10023437
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Surya Tri Esthi Wira Hutama, Enggar Dwi Cahyo, Rahmattullah Harianja, Agnes Tresia Silalahi, Wahyu Dwi Prasetyo
This work is licensed under a Creative Commons Attribution 4.0 International License.