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.
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.
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| 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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