Original Research Article
Year: 2019 | Month: April | Volume: 6 | Issue: 4 | Pages: 132-137
Assessment of Cianjur Traditional Culinary (CTC) as an Ecotourism Product in Indonesia
Muchrodji1, Dudung Darusman2, Ricky Avenzora3, Harnios Arief 3
1Doctoral Program in Ecotourism Management and Environmental Services, Faculty of Forestry, Bogor Agricultural University, Dramaga Campus, Bogor, West Java, Indonesia 16680
2Department of Forest Management, Faculty of Forestry, Bogor Agricultural University, Dramaga Campus, Bogor, West Java, Indonesia 16680
3Department of Forest Resource Conservation and Ecotourism, Faculty of Forestry, Bogor Agricultural University, Dramaga Campus, Bogor, West Java, Indonesia 16680
Corresponding Author: Muchrodji
ABSTRACT
Traditional Culinary, potential as an ecotourism product, but this potential has not been realized by many parties in the effort to develop culinary ecotourism in the area of Cianjur Regency, West Java Province, Indonesia. This condition can be caused by the lack of attractiveness of the CTC and people's knowledge of the low Cianjur Traditional Culinary (CTC). This study aims to analyze the important values of CTC in the perspective/view of society. This activity is carried out through a test of culinary representation, which is a test to classify Cianjur traditional culinary based on the views /understanding of competent parties. The representation test was carried out by three groups of respondents, namely, Cianjur indigenous people/community leaders, Cianjur descendants, and non-Cianjur communities. The culinary type which is considered to be divided into three, namely, main food, snacks, and drinks includes aspects of social value, uniqueness, authenticity, scarcity, accessibility, and sensitivity. Data analysis uses one score one indicator scoring system with a Likert scale 1-7. The results of the study show that the CTC value is included in the rather low category (with an average value of 3.45). This condition occurs in each type of culinary group, although the value of the culinary type is higher than the snack and traditional Cianjur main food. CTC values, which are viewed from the uniqueness, scarcity, accessibility, sensitivity, social values/functions, and sensitivity, are categorized rather low on all types of culinary, so CTC has the potential to have a low selling value as an ecotourism product.
Key words: Cianjur Traditional Culinary, Ecotourism product
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