The Role of the Community in the Development of Culinary Tourism in West Sumataera

Authors

  • Muhammad Refki Novesar Institut Seni Indonesia Padangpanjang, Indonesia
  • Fauziah Sri Andria Hafid Institut Seni Indonesia Padangpanjang, Indonesia

DOI:

https://doi.org/10.57235/aurelia.v3i2.2637

Keywords:

Culinary Tourism, Community Role, Tourism Development

Abstract

Tourism is a vital economic sector in many countries with economic impact and activation in various sub-sectors. In Indonesia, tourism development, especially culinary, is a national priority. For this reason, it is necessary for the role of the West Sumatran community in developing and maintaining traditional culinary as part of West Sumatra's traditional cultural identity. With a focus on community participation, tourism development, and culinary sustainability, this research uses a qualitative approach. The results show that West Sumatran cuisine, such as rendang, has a central role in tourism attraction, reflects cultural heritage, and plays an important role in people's daily lives. Despite the challenges of globalization, the people of West Sumatra are actively involved in preserving and developing traditional culinary, creating jobs, and supporting the local economy. Thus, the close relationship between the community and traditional culinary forms a symbiosis that enriches the culture, identity and economy of the region.

Downloads

Download data is not yet available.

References

Ardiansyah, a., & waloejono, d. (2021). Perancangan pusat wisata kuliner nusantara di pantai suradadi dengan konsep arsitektur neo-vernakular. Sarga: journal of architecture and urbanism, 15(1), 10-19.

Danandjaja, james. 1986. Folklor indonesia ilmu gosip, dongeng, dan lain-lain. Jakarta: grafiti press.

Dewi, trisna kumala satya. 2011. Kearifan lokal “makanan tradisional”: rekonstruksi naskah jawa dan fungsinya dalam masyarakat. Jurnal manassa. Volume 1, nomor 1. Hal. 161-182

Ketaren, indra. 2017. Gastronomi upaboga indonesia. Iga press. Jakarta.

Novesar, M. R., Jamarun, N., & Nasution, H. (2022). The Attractiveness Influence of Pasar Kuliner Padang Panjang to the Interest of Tourist Visits. Specialusis Ugdymas, 2(43), 3057-3061.

Nur, fatoni. 2015. “makanan khas dan makanan tradisional khas kota medan”. Bandung: erlangga.

Palimbunga, i. P. (2017). Bentuk partisipasi masyarakat dalam pengembangan pariwisata di kampung wisata tablanusu kabupaten jayapura provinsi papua: kajian pariwisata budaya. Melanesia, 1(2), 15-31.

Pitana, i gde. 1999. “a community management dalam pembangunan pariwisata” majalah ilmiah pariwisata- analisis pariwisata vol. 2. Program studi pariwisata. Universitas udayana.

Stowe, l., & johnston, d. (2010). Throw your napkin on the floor: authenticity, culinary tourism, and a pedagogy of the senses. Australian journal of adult learning.

Sugiyono (2019). Statistika untuk penelitian. Bandung : cv alfabeta.

Sugiyono. (2012). Metode penelitian kuantitatif, kualitatif, dan r&d. Bandung: alfabeta.

Syarifuddin, didin, chairil noor, acep rohandi. 2018. “memaknai kuliner lokal sebagai daya tarik wisata kota bandung”. Jurnal abdimas bsi. Volume 1, nomor 1, februari 2018. Hal. 55-64.

Wardiyanto & m baiquni. 2010. Perencanaan & pengembangan pariwisata. Bandung: lubuk agung.

Downloads

Published

2024-07-01

Issue

Vol. 3 No. 2 (2024): July 2024

Section

Articles

Citation Check

License

  1. Authors certify that the work reported here has not been published before and contains no materials the publication of which would violate any copyright or other personal or proprietary right of any person or entity.
  2. Authors dont transfer or license the copyright of publishing to AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia Research to publish the article in any media format, to share, to disseminate, to index, and to maximize the impact of the article in any databases.
  3. Authors hereby dont agree to transfer a copyright for publishing to AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia a Publisher of the manuscript. 
  4. Authors reserve the following: 
    1. all proprietary rights other than copyright such as patent rights; 
    2. the right to use all or part of this article in future works of our own such as in books and lectures;
    3. use for presentation in a meeting or conference and distributing copies to attendees; 
    4. use for internal training by author's company;
    5. distribution to colleagues for their research use;
    6. use in a subsequent compilation of the author's works;
    7. inclusion in a thesis or dissertation;
    8. reuse of portions or extracts from the article in other works (with full acknowledgement of final article);
    9. preparation of derivative works (other than commercial purposes) (with full acknowledgement of final article); and
    10. voluntary posting on open web sites operated by author or author’s institution for scholarly purposes, but it should follow the open access license of Creative Common CC BY-NC License.