Satria Putra Pradana, - (2024) TRADISI MAKAN BOTRAM SUNDA SEBAGAI DAYA TARIK WISATA KREATIF GASTRONOMI DI KAMPUNG WISATA KREATIF CIBIRU CISURUPAN PARK KOTA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Berbagai negara menjadikan wisata Gastronomi menjadi daya Tarik untuk meningkatkan kunjungan wisatawan, keahlian memasak menjadi Daya Tarik utama seperti hidangan di Cordoba Spanyol yang memiliki pengaruh akulturasi dari Budaya Arab. Suku Sunda mempunyai tradisi budaya yang disebut Botram, dibalik tradisi makan Botram, yang memiliki akar sejarah kuat dalam masyarakat Sunda, mencerminkan nilai-nilai kebersamaan dan gotong royong, dan memiliki potensi besar untuk dikembangkan sebagai wisata gastronomi kreatif. Pendekatan dalam penelitian ini adalah deskriptif kualitatif, data dikumpulkan dalam triangulasi dan dianalisis secara induktif/kualitatif. Implementasi Makan Botram di Kampung Wisata Kreatif belum optimal karena wisatawan hanya dating untuk makan saja tanpa mempelajari, menulis mencari pengalaman unik, memasak, pengetahuan gizi dan mengetahu etika. Dengan dukungan suasana alam yang menarik dan antusiasme masyarakat, diperlukan kolaborasi antara pemangku kepentingan seperti pemerintah, dinas pariwisata, pengusaha lokal, dan komunitas untuk mengoptimalkan potensi ini. Saran peneliti meliputi pembenahan organisasi, menjaga elemen tradisional, mempertahankan kualitas makanan, merancang kontingensi untuk musim kemarau, meningkatkan promosi, serta memberikan pelatihan bagi pengelola dan staf. Penelitian ini diharapkan menjadi dasar bagi pengembangan daya tarik wisata gastronomi di Kampung Wisata Kreatif Cibiru. Various countries use gastronomy tourism as an attraction to increase tourist visits, with culinary expertise being a main draw, such as the dishes in Cordoba, Spain, which are influenced by Arab cultural assimilation. The Sundanese ethnic group has a cultural tradition called Botram. Behind this eating tradition, which has strong historical roots in Sundanese society, lies a reflection of values like togetherness and mutual cooperation, and it has great potential to be developed as creative gastronomy tourism. The approach in this research is descriptive qualitative, data is collected through triangulation and analyzed inductively/qualitatively. The implementation of Botram in the Creative Tourism Village is not yet optimal because tourists only come to eat without learning, writing, seeking unique experiences, cooking, gaining nutritional knowledge, and understanding etiquette. With the support of attractive natural surroundings and community enthusiasm, collaboration between stakeholders such as the government, tourism department, local entrepreneurs, and the community is needed to optimize this potential. The researcher's suggestions include organizational improvement, maintaining traditional elements, ensuring food quality, designing contingencies for the dry season, increasing promotion, and providing training for managers and staff. This research is expected to serve as a foundation for developing gastronomic tourism attractions in the Creative Tourism Village of Cibiru.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?hl=en&view_op=list_works&gmla=AL3_zigrJobOrwTNSDJJxV936nwEORmIk-WR8UCawx0KoKn7rjwAS1J6kK1cZ9dcxokUuAzVgW7VVm7XeGa14Q&user=UX559RUAAAAJ ID Sinta Dosen Pembimbing Dewi Turgarini: 6681270 Andreas Suwandi: 6681654 |
| Uncontrolled Keywords: | Botram; DayaTarik; Kampung Wisata The Botram; Tourism Attraction; Tourist Village |
| Subjects: | G Geography. Anthropology. Recreation > G Geography (General) G Geography. Anthropology. Recreation > GT Manners and customs |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Satria Putra Pradana |
| Date Deposited: | 12 Nov 2024 07:18 |
| Last Modified: | 12 Nov 2024 07:18 |
| URI: | http://repository.upi.edu/id/eprint/128447 |
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