Pengembangan Ekowisata Gastronomi Masyarakat Desa Pasir Buncir dan Watesjaya Kabupaten Bogor

Abstract

Desa Pasir Buncir dan Watesjaya, Kabupaten Bogor, memiliki potensi besar dalam pengembangan ekowisata gastronomi yang didukung oleh keanekaragaman pangan lokal, teknik pengolahan tradisional, dan kearifan lokal, meskipun belum dimanfaatkan secara optimal. Penelitian ini bertujuan menganalisis potensi gastronomi, kesiapan masyarakat, dan menyusun program ekowisata gastronomi. Penelitian dilakukan pada Januari– Februari 2025 melalui observasi, wawancara, dan kuesioner, serta dianalisis secara deskriptif. Hasil menunjukkan pemanfaatan sembilan tumbuhan dan satu hewan sebagai bahan baku kuliner tradisional, dengan dominasi penggunaan biji dan daging serta teknik perebusan. Kuliner potensial meliputi dodol, wajik, getuk, tape uli, kopi, kapulaga, dan ayam bekakak. Masyarakat menunjukkan kesiapan tinggi melalui peran KTH dan Pokdarwis dalam pengelolaan pangan dan wisata, serta Posyandu dalam promosi kuliner lokal. Program yang disusun mencakup wisata harian “Sapoe: Sehari Penuh Rasa Lokal” dan wisata menginap “Sasaur: Sare, Saeutik Rasa Kuring”, serta luaran berupa booklet, website, dan video AI.

The villages of Pasir Buncir and Watesjaya in Bogor Regency have great potential for the development of gastronomic ecotourism, supported by local food diversity, traditional processing techniques, and local wisdom, although this potential has not yet been fully utilized. This study aims to analyze gastronomic potential, community readiness, and develop a culinary ecotourism program. The research was conducted in January–February 2025 through observation, interviews, and questionnaires, and analyzed descriptively. The results indicate the use of nine plants and one animal as raw materials for traditional cuisine, with a dominance of seeds and meat, as well as boiling techniques. Potential culinary items include dodol, wajik, getuk, tape uli, coffee, kapulaga, and ayam bekakak. The community demonstrated high readiness through the roles of KTH and Pokdarwis in food and tourism management, as well as Posyandu in promoting local cuisine. The programs developed include the daily tour “Sapoe: A Full Day of Local Flavors” and the overnight tour “Sasaur: Sare, Saeutik Rasa Kuring,” along with outputs such as a booklet, website, and AI video.