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Journal of Indonesian History 9 (1) (2020)

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Journal of Indonesian History 9 (1) (2020) Journal of Indonesian History 9 (1) (2020) Journal of Indonesian History http://journal.unnes.ac.id/sju/index.php/jih Budaya Gastronomi dalam Pengembangan Desa Wisata di Sulawesi Selatan Syamsu Rijal, Lily Diana Fitry, Faisal Akbar Zaenal Politeknik Pariwisata Makassar Info Artikel Abstrak ________________ ___________________________________________________________________ Sejarah Artikel: Cita rasa makanan yang berasal dari pedesaan biasanya memiliki keunikan yang berbeda dengan Diterima Juni 2020 daerah lainnya. Semisal untuk Suku Makassar, terdapat Konro, Coto, Pallumara, Pallubasa sedangkan Disetujui Juli 2020 Suku Bugis, terdapat Barongko, Nasu’ Palekko, dan Gammi Bete-bete. Namun makanan tradisional Dipublikasikan Juli 2020 tersebut kurang begitu menjadi identitas desa, bahkan telah mulai dilupakan. Malahan lebih populer ________________ di perkotaan. Oleh karena itu, penelitian ini hadir untuk mengungkap gastronomi melalui Keywords: pengembangan desa wisata di Sulawesi Selatan. Penelitian ini dilaksanakan pada 7 (tujuh) desa Gastronomi, Kuliner, wisata di provinsi Sulawesi Selatan, yaitu Kabupaten Takalar, Kabupaten Jeneponto, Kabupaten Budaya Sulawesi Selatan Toraja Utara, dan Kabupaten Pinrang yang dipilih sebagai representasi wilayah yang mewakili etnik ____________________ Makassar, Bugis, dan Toraja, Responden penelitian ini sebanyak 400 orang wisatawan yang dipilih dengan metode purposive random sampling. Teknik pengumpulan data dengan melakukan wawancara, kritik sumber, intepretasi dan historiografi. Berdasarkan hasil penelitian dapat disimpulkan bahwa karakteristik produk gastronomi sebagai daya tarik wisata sebahagian besar berasal dari asimilasi budaya dengan budaya China dan Arab. Kendala yang dihadapi dalam pengembangan potensi gastronomi adalah belum adanya standardisasi produk, keterampilan masyarakat dalam pengolahan dan penyajian serta ketersediaan bahan baku pada desa wisata. Mengembangkan gastronomi diperlukan strategi pemodelan pengelolaan desa wisata yang lebih baik dan terencana mengingat persepsi yang sangat positif dari wisatawa yang berkunjung untuk menikmati gastronomi Abstract ___________________________________________________________________ The taste of the food that you like from the countryside, usually has a uniqueness that is different from other regions. For example, for the Makassar tribe, there are Konro, Coto, Pallumara, Pallubasa, while the Bugis, there are Barongko, Nasu 'Palekko, and Gammi Bete-bete. However, this traditional food is less of a village identity, and has even begun to be forgotten. In fact, it is more popular in urban areas. Therefore, this research is here to reveal gastronomy through the development of tourist villages in Sulawesi Selatan. This research was conducted in 7 (seven) tourist villages in the province of South Sulawesi, namely Takalar Regency, Jeneponto Regency, North Toraja Regency, and Pinrang Regency which were selected as regional representations representing ethnic Makassar, Bugis, and Toraja, as many as 400 respondents. tourists selected by purposive random sampling method. Techniques to ensure data by conducting interviews, sources of criticism, interpretation and historiography. Based on the results of the study, it can be denied that these factors are considered a gastronomic product as a tourist attraction, mostly derived from cultural assimilation with Chinese and Arabic cultures. The obstacles that are applied in developing gastronomic potential are the absence of standardization of products, community skills in processing and serving as well as raw materials in tourist villages. Developing gastronomy requires a better and planned tourism village management modeling strategy to appreciate the very positive perceptions of tourists who visit to enjoy gastronomy. © 2020 Universitas Negeri Semarang Alamat korespondensi: ISSN 2252-6633 Ruang Jurnal Sejarah, Gedung C5 Lantai 1 FIS Unnes Kampus Sekaran, Gunungpati, Semarang, 50229 E-mail: [email protected] 17 Syamsu Rijal, dkk / Journal of Indonesian History 9 (1) (2020); pg. 17-27 PENDAHULUAN Belanda Tentang Turisme Di Hindia Belanda (1909-1940)”). Dengan adanya makanan Makanan menjadi nafas keberlangsungan Bumiputera yang dipasarkan di hotel berkelas sejarah manusia. Sekelompok orang dapat seperti yang dimiliki Kolonial Belanda, berperang dan menjalin persaudaraan karena memberikan akses ekonomi, baik sebagai juru makanan. Semisal, pada saat Kerajaan Kembar masak, penyedia bahan yang dapat Gowa-Tallo dipindahkan ke Somba Opu menguntungkan masyarakat Bumiputera. menjadikan kerajaan tersebut sebagai pusat Dalam pengembangan wisata dalam bandar niaga di wilayah timur nusantara. konteks yang lebih kekinian seperti wisata desa Rempah-rempah sebagai bahan rebutan berbagai sebagai bentuk penerapan pariwisata alternatif negara Eropa dengan sangat mudah didapatkan telah menjadi salah satu hal yang mendapat di Sombaopu. Terjadi ketegangan yang terus perhatian dalam kurun waktu beberapa tahun menerus menerus, baik Belanda, Inggris dan para terakhir. Berbagai daerah di Indonesia mulai pedagang Bumiputera. Mereka berperang karena menggali dan mengidentifikasi potensi – potensi makanan (rempah-rempah) (Poelinggomang, yang dimiliki dalam ruang lingkup perdesaan, 2002:9-12). Untuk itu, makanan menjadi sajian baik berupa alam, budaya maupun kreatifitas yang cukup penting untuk melihat perkembangan masyarakat desa guna menarik minat wisatawan kebudayaan masyarakat. untuk ke berkunjung. Salah satu provinsi di Makanan merupakan salah satu unsur Indonesia yang berusaha menunjukkan paling melekat dalam kehidupan sehari-hari keunggulan potensi pariwisatanya adalah manusia. Dalam pemikiran mazhab Annales di Sulawesi Selatan. Prancis, melihat budaya material seperti Selain itu pola pengembangan desa wisata, makanan memiliki hubungan yang erat dengan mayoritas masih bertumpu pada potensi pola mentalitas masyarakat (Braudel, 1992, 1995; keindahan panorama alam, pertanian dan Rahman, 2016:12). Kekuatan rempah masakan perkebunan serta sejarah sebagai faktor penarik yang berasal dari Bugis dan Makassar menjadi minat kunjungan wisatawan di Sulawesi Selatan. indikasi tersendiri karakter masyarakatnya. Motivasi kunjungan wisatawan mancanegara ke Makanan seperti konro menjadi ciri khas Sulawesi Selatan didasarkan pada motivasi makanan Bugis Makassar, dengan kekuatan budaya sehingga perlu dilakukan kajian lebih rempah dan campuran yang khas mendalam terkait pola pengembangan potensi mengindikasikan bahwa masyarakat dari kedua desa wisata di Sulawesi Selatan (Prayitno). etnis tersebut memiliki karakter yang kuat. Berkaitan dengan hal tersebut bahwa destinasi Dalam kegiatan pariwisata pada masa berkaitan dengan sebuah tempat atau wilayah Kolonial Belanda, dikenal istilah rijsttafel yang yang mempunyai keunggulan dan ciri khas, baik berarti sajian nasi dengan berbagai macam lauk secara geografi maupun budaya, sehingga dapat seperti ayam, perkedel, udang, dendeng, kepiting, menarik wisatawan untuk melakukan kunjungan telur asin, serta beberapa sayuran, seperti sayur dan menikmati berbagai atraksi wisata yang lodeh, sayur keluak, dan krupuk. Dalam disuguhkan (Gede Wijaya). beberapa catatan Bemmelen (1896) yang Keragaman kuliner khas sebagai bagian dihimpun oleh Achmad Sanjayadi, makanan dari kekayaan budaya yang patut untuk jenis rijsttafel dipasarkan dibeberapa hotel di dikembangkan sebagai bagian dari atraksi wisata Batavia seperti Hotel Cavadino, Grand Hotel di desa wisata. Namun pada kenyataannya Java, Hotel der Nederlanden, Hotel des Indes, potensi kuliner belum dikemas sepenuhnya Hotel Musch, Hotel Ortt, dan Hotel Ernst menjadi salah satu atraksi wisata unggulan desa (Sunjayadi, “Mengabadikan Estetika: Fotografi wisata di Sulawesi Selatan. Warisan kuliner khas Dalam Promosi Pariwisata Kolonial Di Hindia- daerah dan cukup terkenal di masyarakat Belanda”; Sunjayadi, “Kabar Dari Koloni: nusantara. Rumah makan yang menawarkan Pandangan Dan Pemberitaan Surat Kabar Coto Makassar dan Konro sudah tersebar dan 18 Syamsu Rijal, dkk / Journal of Indonesian History 9 (1) (2020); pg. 17-27 dengan mudah ditemukan di berbagai daerah di Peningkatan kesejahteraan masyarakat bumi nusantara. Menempatkan kuliner Sulawesi juga telah mendorong timbulnya perilaku Selatan cukup dikenal baik oleh masyarakat di menikmati makan sebagai bagian dari gaya hidup luar Sulawesi Selatan. Pada umumnya orang (lifestyle) masyarakat khususnya di kawasan hanya mengenal kuliner khas seperti Coto perkotaan (urban). Banyak keluarga dan individu Makassar, Konro, Pallumara, Sop Saudara, Mie yang mengisi liburan ke berbagai daerah untuk Kering, Jalangkote, Pisang Ijo, dan Pisang Epe mencicipi menu tradisional yang baru dan yang merupakan ikon kuliner Kota Makassar. menarik, serta menyelenggarakan kegiatan Bila dikaji lebih dalam akan ditemukan bahwa tertentu dengan menyediakan makanan dan begitu banyak jenis kuliner khas Sulawesi Selatan minuman tradisional yang pada akhisrnya yang terdapat di kabupaten khususnya di desa- mendorong berkembangnya aktivitas wisata desa yang belum dikenal secara luas yang kuliner. berpotensi menjadi sebuah produk unggulan. Mengangkat potensi kuliner tradisional Terbatasnya informasi tentang potensi sebagai daya tarik wisata khususnya pada desa ragam kuliner membuat wisatawan yang datang wisata, diperlukan strategi yang komprehensif kesulitan dalam mencari kuliner khas suatu yaitu mengidentifikasi jenis-jenis makanan daerah yang berada pada Sulawesi Selatan. Baik tradisional yang memiliki peluang untuk mengenai nama, rasa,
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