THE JOURNAL GASTRONOMY TOURISM Volume 5 Nomor 2, Juni 2019, 29-41 Tersedia daring di: https://ejournal.upi.edu/index.php/gastur Gastronomic Tourism Attractions in the Kapau Village, Agam Regency, West Sumatra Putri Andan Sari 1, Dewi Turgarini 1, Indriyani Handyastuti 2 1 Indonesia University of Education, Jl. Dr. Setiabudhi No. 229, Bandung 40154, Indonesia 2 Bandung College of Tourism, Jl. Dr. Setiabudi No.186, Hegarmanah, Kec. Cidadap, Kota Bandung, Jawa Barat 40141 * Corresponding Author. E-mail: [email protected] (Putri Andan Sari) ABSTRACT This research's aim is to find out the grand of gastronomy in Kapau , the components of gastronomy in Kapau, people 's contributions and government acts to preserve traditional gastronomy in Kapau, Agam , West Sumatra. Kapau, is a small region in West Sumatra that is known by fine traditional foods that have a unique taste on every food they are made. Therefore, Kapau is also known as a village that creates many expert chefs. To reach the aims written above, this research uses the mix method both qualitative and quantitative. Observation, questionnaire, interview and some documentary studies used to get the data. The result of this research is shows that Kapau Rice is a kind of traditional gastronomy that is very famous, not only among the Kapau citizens, but it is also known by the larger society outside. Regarding gastronomic tourist attractions in Kapau Village, Kapau rice has a good and unique taste and which cannot be found in other food. Gastronomy conservation has been done by government, chefs, and local leaders of the village by passing the cooking method from generation to generation. As a recommendation gastronomic travel pattern has been made in order to conserve traditional gastronomic in Kapau Village. Kapau rice consist of diverse Kapau traditional food such as Rendang, Gulai and Dendeng. Keywords: Kapau Rice; Gastronomy; Tourism. First Received: April 2019 Revised: Mei 2019 Accepted: Juni 2019 Final Proof Received: Juni 2019 Published: Juni 2019 29 Putri Andan Sari The Journal Gastronomy Tourism Volume 5 Nomor 2 Sumatra. However, even though Kapau 1. Introduction Village is famous for the expertise of its Based on RI Law No.10 of 2009 citizens in making delicious dishes, until concerning tourism, it means that tourism is: now there has been no gastronomic icon "A variety of activities supported by various chosen to become the identity of the area. facilities and services provided" With Based on the background that the different objectives, this tourism activity is researchers describe, the researcher wants to also one of the supporting aspects of conduct research related to an inventory of development in all field in an area. superior traditional foods to be used as a Tourism will never be separated by the gastronomic icon that can be a potential existence of gastronomy because tourist attraction in the Kapau Village, gastronomy can be used as a tourist Agam Regency. attraction that is available at any time . (Nurwitasari, 2015) Gastronomy is a 2. Literature Review scientific study of the branch of science that 2.1. Culinary Traditions and Philosophy of studies the mixing of food ingredients from West Sumatra food ingredients and the cooking process as well as the phenomenon in consuming these 2.1.1. Eating Bajamba, A Togetherness foods. Eating bajamba or eating barapak is a One area in Indonesia that has various tradition of large meals together in the types of gastronomy is the Village of Kapau Minangkabau community. Bajamba meals or Nagari Kapau located in Agam Regency, are usually held at parties or baralek events, West Sumatra. According to Bondan such as commemorating Islamic religious Winarno, as reported by (detikFood, 2017) holidays, traditional ceremonies, and other Nagari Kapau is a village that is famous for important gatherings. Many values are its shrewdness in cooking. With the instilled through eating bajamba, including shrewdness of its people, Kapau Village is togetherness without distinguishing social known for its delicious cuisine. Not only status, strengthening ties of friendship, that, the food processing in Kapau Village is instilling courtesy and mutual respect. very unique and has its own taste. All dishes (Kemenpar, 2017) in Kapau Village must be processed in a This tradition originated from Koto traditional manner and must use traditional Gadang, Agam Regency, West Sumatra, and natural raw materials, in contrast to since Islam entered Minangkabau around other dishes that are more modern because the 7th century. This tradition then spread to they already use spices and instant raw other nagari in Minangkabau. materials. Bajamba food is held with participants Agustino in the article (RRI, 2019) said numbering in the tens to thousands of people. that tourists who are visiting Agam The participants were divided into groups of Regency, especially Kapau Village, they are 3 to 7 people. Each group member will sit not only doing a recreational tour but also around this iron tray with a diameter of they also having culinary tours there. about 50 cm, in which a plate of rice and Therefore, the development of gastronomy various side dishes in the form of as a tourism object must be carried out, Minangkabau dishes will be arranged. because Kapau Village can support tourism Some etiquette in this tradition include development in Indonesia. That way, the that someone can only take something after tourism market segment in the Kapau the older people, no sound when chewing or Village will be more visible to find out how eat spicy food, because it will interfere with big the opportunity of Kapau Village to other people's appetite. There are also rules become a culinary tourist attraction in West for feeding food, in which the hand cannot 30 Putri Andan Sari The Journal Gastronomy Tourism Volume 5 Nomor 2 enter the mouth. The trick is to take a small lesson for a development of theoretical mouthful of rice with the tips of the right concepts. hand, a little on the head. After adding a few The approach method in this study side dishes - rice dishes are slightly tossed to will also use descriptive analysis. According the mouth with a rather close distance. to Wardiyanta (2006, p. 5) said that (Kemenpar, 2017) descriptive research is research that aims to 2.1.2. Spicy Savory Minang Cuisine make a description of a social/natural phenomenon systematically, factually and The Minangkabau region has been accurately. In addition, this research is often visited by other nations from the Arabian used to answer questions about various Peninsula, Persia and India even before the events that are happening in the community. emergence of Islam. Anthropologically, The object of this research is Kapau cuisine spreads along with the spread of Rice, one of the traditional foods of Kapau humans. This also presents the culinary Village, Agam Regency, West Sumatra with wealth of Minangkabau. The main flavor of the subject being Kapau Village as a place Minang cuisine is savory and spicy. The for producers of Kapau Rice located in the spices are: coconut milk, chili, onion and area of Kapau Village, Agam Regency, West garlic, a series of four rhizome spices: Sumatra, cooks, local government, galangal, lemongrass, ginger, turmeric, and customary stakeholders and society aromatic leaves of fragrance makers namely especially the younger generation. In this turmeric, orange leaves, and occasionally case the researcher wants to collect data on bay leaves and bowl leaves. (Kemenpar, gastronomic preservation efforts by the 2017) government and the community as well as to Another key is the use of a lot of find out what components are in the selected condiment. There is a traditional benchmark leading gastronomy of Agam Regency. This comparison of seasonings and raw materials method is also expected to explore specific which is 3: 8. While the ratio of onions and and general data on the leading gastronomy garlic is 2: 1. Minang cuisine never uses of Agam Regency. sugar, either brown sugar or white sugar. The participants in this study were the (Kemenpar, 2017) people who were divided into elements The raw materials in Minang cuisine are related to the gastronomy of Agam Regency mainly animal raw materials, namely beef, such as the people who consumed various chicken or duck, sea fish, freshwater fish, kinds of gastronomy in the Kapau Village in including chicken eggs. While more Agam District, the cooking community, the vegetables use long beans and cassava traditional stakeholders of the Kapau leaves, ferns, jackfruit, beans, and petai and Village in Agam Regency as well as the jengkol. (Kemenpar, 2017) local government. Participants will be divided into two 3. Materials and Methods categories, namely as respondents and The method used in this study is a informants. Respondents were determined qualitative method, namely in-depth study using random sampling, which in turn of something. According to Meleong (2007: would fill out distributed questionnaires. 5) qualitative research is research that While the informants were chosen through utilizes open interviews to examine and purposive sampling to be interviewed. The understand the attitudes, views, feelings and informant used in this study is someone who behavior of individuals or groups of people. has the capacity to answer questions about The most important thing from an item or the gastronomy of Kapau Village in Agam service is an event/phenomenon/social District, for example cooks, traditional phenomenon that has the meaning behind stakeholders and the local government. the event that can be used as a valuable 31 Putri Andan Sari The Journal Gastronomy Tourism Volume 5 Nomor 2 The place chosen in this study is d. Literature Study Kapau Village, Agam Regency, West Literature study in general that can be Sumatra. This place was chosen as the understood is to learn books that relate to the location of the study given the researchers' problem that is the main topic in the consideration of the Kapau Village which research object.