Presenting 'Lodho Ayam Kampung' As Gastronomic Tourism Attraction In
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THE JOURNAL GASTRONOMY TOURISM Volume 6 Nomor 2, June 2020, 108-122 Available online at: https://ejournal.upi.edu/index.php/gastur Presenting ‘Lodho Ayam Kampung’ as Gastronomic Tourism Attraction in Trenggalek Regency, East Java Province of Indonesia Andrea Basworo Palestho1 1Ambarrukmo Tourism Institute, Jl. Ahmad Yani Jl. Ringroad Timur No.52, Pelem Mulong, Banguntapan, Kec. Banguntapan, Bantul, Daerah Istimewa Yogyakarta, Indonesia * Corresponding Author. E-mail: [email protected] (Andrea Basworo Palestho) ABSTRACT Trenggalek Regency has a specialty cuisine called 'Lodho Ayam Kampung' whose existence has been inherited in the community so that it has its history. However, this is not considered as a gastronomic tourism attraction in Trenggalek Regency recently. Therefore, the objectives of this research are to present 'Lodho Ayam Kampung' as a gastronomic tourism attraction in Trenggalek Regency and to examine the gastronomic aspects that exist in the cuisine. This research uses descriptive qualitative research methods also data collecting method is using in-depth interview techniques. The results of this study conclude that 'Lodho Ayam Kampung' has historical and philosophical values that can be promoted as gastronomical tourism attractions. Keywords: Lodho Ayam Kampung, Gastronomy, Tourism First Received: Revised: Accepted: April 2020 May 2020 June 2020 Final Proof Received: Published: June 2020 June 2020 108 Andrea Basworo Palestho The Journal Gastronomy Tourism Volume 6 Nomor 2 The researcher has not found any research 1. Introduction paper within the scope of tourism, related to 'Lodho Ayam Kampung' with a gastronomic and Recently, the role of gastronomy in the tourism perspective which aims to present the tourism industry cannot be ignored, as so potential of gastronomy and discuss 'Lodho Ayam regarding the issue of the development of a Kampung' in gastronomy studies. Therefore, this destination. Therefore, since then, gastronomy study aims to fill the research gap. Hence, has an essential role in tourism development specifically, the purpose of this research is to (Tovmasyan, 2019). The development of present 'Lodho Ayam Kampung' as a tourist tourism with the performance of gastronomy attraction of Trenggalek Regency in a gastronomy can have multiple effects that have a positive perspective and to find out the intricates issues impact on a destination. In a holistic definition, regarding 'Lodho Ayam Kampung'. gastronomy not only discusses the matters of food, but it also covers the cultural, social, 2. Literature Review cultural heritage, philosophy, history, health, 2.1. Cultural-gastronomy education, ethics, and others. Since any things Gastronomy is something could be perceived can be encouraged by the tourism industry as a procedure, instructions, methods related to (Turgarini et al., 2018), the gastronomy also has food. Therefore, culture and gastronomy have the potential to be developed and managed in attachments that cannot be separated because both further. Moreover, due to the strong relationship are important aspects of gastronomy. It can be said between tourism and gastronomy are well- that due to the procedures, instructions, and considered (Kyriakaki et al., 2013), the methods form a cultural concept that exists in gastronomic aspect of the destination could be society. Gastronomy encompasses the concept of the main motivation for consuming typical the authenticity of a destination's culture through foods originating from the concerning area awareness of the local community's cultural (Medina-Viruel et al., 2019). Therefore, heritage. The authenticity of a civilized destination gastronomy is an important part of tourism mobilizes and influences the tourism experience, which is recognized to possess the ability to and forms a new experience, distinctiveness, form an attractive destination image for the differences that symbolize a destination (Seyfi et development of a tourism destination amid the al., 2020). development of fierce tourism competition Gastronomy itself can be recognized as a (Sahin, 2015). means in cultural-tourism to find out the habits In this study, the researcher wants to and lifestyles of people in a destination that discuss and present 'Lodho Ayam Kampung' as represents gastronomic aspects such as local an element and gastronomical tourism attraction culture through experiences while savouring the in the Trenggalek region. Trenggalek itself is an taste of regional cuisine (Berbel-Pineda et al., area located on the coast in the south of East 2019). Therefore, the purpose of tasting local Java Province, with administrative areas in the products and food can be defined to relate to the form of regencies. local community and their culture (Zamparini, 'Lodho Ayam Kampung' is a traditional 2018). Moreover, gastronomy also plays an food from Trenggalek Regency which has spicy important role in the preservation of food and dishes characteristics with coconut milk broth. beverages which as an element of cultural- The researcher conducts research related to this heritage (Budiningtyas & Turgarini, 2019). cuisine because, in addition to the researcher The idea of local food that reflects culture is appraising that this food deserves to be seen as a well known because each region has a culture and gastronomic attraction, this food also has its its special food that symbolizes the area (Björk & history due to its enduring existences. Thus, Kauppinen- Räisänen, 2016). Additionally, some aspects are also feasible and included in previous studies (Fusté-Forné, 2019) also imply the scope of the study of gastronomy. Also, that gastronomy is a tourism product that has an since food is an important aspect that can be important impact in conducting the value of an experienced by tourists, and in addition to the area, characteristics, and carrying the authenticity problem of presentation, taste and value in of culture in the place where the culture is enjoying a destination (Turgarini et al., 2018), introduced. Further, on the concept of gastronomy, then a potential regard could be developed to Sari et al., (2019) conveyed comprehensively that enrich the local tourism element. 109 Andrea Basworo Palestho The Journal Gastronomy Tourism Volume 6 Nomor 2 an attempt brought out by the community by 'Lodho Ayam Kampung' by the surrounding producing food through maintaining the recipes, community. procedures, and raw materials inherited from the When conducting in-depth interviews, the ancestors was very valuable and can make a researcher explained the purpose and objectives good consequence for tourists. of the interview and this research. Also, the researcher explained in general about the 2.2. Gastronomic-destination development gastronomic subject to be investigated. The Since gastronomy has an important role researcher did not explain specifically and in in tourism promotion because it can fulfil what detail to create natural interview situations. It is needed by the tourism segment (Balderas- was only at the end of the interview session, the Cejudo et al., 2019), in the interest of researcher explained gastronomy in a specific developing a destination, the specific scope of way, to obtain a comprehensive answer from the gastronomy such as food also has an important respondent regarding the last question of C1 role that cannot be underestimated for its role. (Table 1, Appendix A), the respondent's response This is due to the relationship and attachment regarding the making of 'Lodho Ayan Kampung' that is built between food, society and the area as a gastronomic tourism attraction in Trenggalek (Fusté- Forné, 2019). This is also reinforced by Regency, East Java. Besides, when conducting previous studies (Gordin et al., 2016) which research, the researcher asks to take part and communicate that gastronomy is a stimulus for involve in the making process. This is arranged so a creative process and a stimulus for change that the researcher can observe and study the into active consumption which was previously phenomena more deeply while observing aspects only limited to passive. of gastronomy during the research process. The Gastronomic potentiality can be examined interview process with each respondent takes and can perform as a factor that holds the from 1 to 2.5 hours. development in a destination. Thus, a critical Furthermore, the researcher has made the review of the idea of what is the concept of interview guidelines by writing down the gastronomy in a destination also requires gastronomic aspects to be studied and a list of certainty. Besides, the gastronomical aspects of questions for the respondents that can be seen in a destination can potentially influence the Table 1 (Appendix A). Nevertheless, this list of welfare of tourists since it has a questions is not a standard and patent question. multidimensional element of study (Björk & This is because the study of history, philosophy, Kauppinen-Räisänen, 2017). and social is complex. Thus, answers and explanations that fit the context, will be included 3. Materials and Methods in the relevant data categories and groups. Due to the aim of this study is to present an ethnic cuisine as a gastronomic tourism 4. Results and Discussion attraction in an area (Trenggalek Regency) and 4.1. Result explore gastronomic aspects in an area The researcher collects and presents data regarding cuisine, this research uses from respondents who have been interviewed. qualitative-descriptive research methods. The detailed presentation can be seen in Table