Pengembangan Ekowisata Kuliner Tradisional di Kecamatan Semanu, Kabupaten Gunungkidul, Provinsi Daerah Istimewa Yogyakarta.

Abstract

Penelitian ini bertujuan untuk mengidentifikasi dan menginventarisasi kuliner tradisional, mengetahui persepsi wisatawan mengenai kuliner tradisional, menganalisis tingkat minat dan tingkat frekuensi wisatawan terhadap kuliner tradisional dan menyusun strategi untuk mengembangkan wisata kuliner tradisional di Kecamatan Semanu. Data dikumpulkan melalui observasi, wawancara, dan penyebaran kuesioner. Hasil penelitian menunjukkan bahwa terdapat 25 sumberdaya kuliner tradisional Semanu dan 12 kuliner diantaranya ialah kuliner unggulan menurut persepsi wisatawan yang dinilai berdasarkan aspek harga, rasa dan tampilan serta kepuasan. Tingkat minat wisatawan mengkonsumsi kuliner tradisional Semanu termasuk ke dalam kategori tinggi sedangkan tingkat frekuensi konsumsi wisatawan terhadap kuliner tradisional Semanu berada pada kategori sangat rendah. Strategi akhir yang diperoleh ialah strategi SO (strength opportunity) sehingga diperlukan pengembangan berkelanjutan seperti penawaran program wisata yang didukung dengan promosi wisata kuliner tradisional secara efektif seperti berupa rancangan e-book, flyer dan video promosi.

This research aims to identify and inventory traditional culinary delights, determine tourists' perceptions of traditional culinary delights, analyze the level of interest and frequency of tourists towards traditional culinary delights and develop strategies for developing traditional culinary tourism in Semanu District. Data was collected through observation, interviews and distributing questionnaires. The results of the research show that there are 25 sources of traditional Semanu culinary delights and 12 of them are superior culinary delights according to tourists' perceptions which are assessed based on aspects of price, taste and appearance as well as satisfaction. The level of tourist interest in consuming traditional Semanu culinary delights is in the high category, while the level of frequency of tourist consumption of traditional Semanu culinary delights is in the very low category. The final strategy obtained is the SO (strength opportunity) strategy so that sustainable development is needed such as offering tourism programs supported by effective promotion of traditional culinary tourism such as designing e-books, flyers and promotional videos.