Durian Culinary Products Based on Local Food as a Culinary Tourism Attraction in Medan City
Article Sidebar
Main Article Content
Abstract
As the capital of North Sumatra, Medan City has an image that is quite attached to durian culinary destinations. This can be seen from the many culinary businesses that make durian their flagship product so that it can become an icon of culinary tourism in Medan. This study aims to identify the characteristics of the attractiveness, management, and promotion mix of culinary tourism products in three leading durian outlets in Medan City: Ucok Durian, Pelawi Durian, and Durian Ucok Tanjung. The method used in this study is exploratory qualitative with data collection techniques using in-depth interviews, observations, literature studies and documentation. The advertising promotion mix involves social media, print media, electronic media, and display signs. The sales promotion method is offered through free trials, discounts, and attractive promos during the durian season. Managers carry out The personal selling method whenever they fill in trade shows and festivals. The public relations method is carried out through collaboration with durian agents, being a seminar and media resource person, and becoming a sponsor for an activity.
Article Details
References
Ab Karim, S., Chua, B.I. And Salleh, H. (2009). Malaysia As A Culinary Tourism Destination: International Tourist Perspective. Journal Of Tourism,
Abdussamad, Zuchri. (2021). Metode Penelitian Kualitatif. Makasar: Cv. Syakir Media
Andari, R., Priatini. W., Ramdhani. D. (2014). Strategi Pengembangan Rm. Nasi Bancakan Sebagai Daya Tarik Wisata Kuliner Di Kota Bandung. The Journal Gastronomy Tourism. Vol. 1, No. 1, Juni 2014
Arikunto, S. (2016). Prosedur Penelitian Suatu Pendekatan Praktik. Jakarta: Rineka Cipta
Brida, Juan Gabriel, & Disegna, Marta. 2012. ‘The Visitors’ Percetion Of Authenticity At The Museums: Archaelogy Versus Modern Art’.
Budiani. (2021). Kopi Klotok, Gudeg Pawon, Dan Bakmi Mbah Gito Produk Dan Ruang Kuliner Berbasis Budaya Lokal Sebagai Daya Tarik Wisata Kuliner Di Yogyakarta.
Tesis. Magister Kajian Pariwisata. Universitas Gadjah Mada. Yogyakarta
Cicilia, Maria. (2021). Menparekraf: Kuliner Penyumbang Terbesar Pdb Ekonomi Kreatif.
Cousin, J. Et.Al. (2002). Food And Beverage Management. New Jersey: Prentice- Haall Inc.
Damanik, J & Weber, H. (2006). Perencanaan Ekowisata. Ed. I. Yogyakarta: Andi
Dhora, R. & Dionizi, B. (2014). The Role Of The Restaurant Sector In Promoting The Local
Cuisine. The Case Of Shkodra City. Academic Journal Of Interdisciplinary Studies. Vol. 3 No. 2
Eddyono, F. (2021). Pengelolaan Destinasi Pariwisata. Ponorogo: Uwais Inspirasi Indonesia.
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What Is Food Tourism? Tourism Management. 68, 250-263
Erkmen, Ezgi. (2019). Managing Restaurant Attributes For Destination Statisfaction: What Goes Beyond Food? Administrative Science.
Freddy Rangkuti. Strategi Promosi Yang Kreatif Dan Analisis Kasus Integrated Marketing Communication, (Jakarta: Anggota Ikapi, 2009), H. 49
Hall, C., & Sharples, L. (2003). Chapter 1 – The Consumption Of Experiences Or The Experience Of Consumption An Introduction To The Tourism Of Taste. C. Hall, L.
Sharples,R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food Tourism Around The World: Development, Management And Markets (Pp. 1-24). Elsevier Ltd.
Harahap, Dince. (2009). Peta Lengkap Wisata Kuliner Di Medan. Yogyakarta: Ekspresi.
Harsana, Minta Dkk. (2018). Potensi Makanan Trdisional Kue Kolombeng Sebagai Daya Tarik
Wisata Di Daerah Istimewa Yogyakarta. Home Economics Journal. Vol. 1, No. 2, 40-47
Hendriyani, I G. A. D. Siaran Pers: Kemenparekraf Kenalkan Kuliner Khas Indonesia Pada Para Pemuda Australia Peserta Aiyep
Hsu, C. H. C. & Powers, T. (2002). Marketing Hospitality, Third Edition. New York. John Wiley & Sons, Inc. Https://Doi.Org/10.23887/Jish- Undiksha.V5i1.8282
Karim. M. S. Ab & Chua. B. L (2009). Malaysia As A Culinary Tourism Destination: International Touristperspection. Journal Of Tourism, Hospitality & Culinary Arts.
Kementerian Pertanian. (2022). Statistik Konsumsi Pangan Tahun 2022. Badan Pusat Data Dan Sistem Informasi Pertanian.
Kotler, P. 2012. Manajemen Pemasaran Edisi 13. Bahasa Indonesai Jilid 1 Dan 3 Cetakan. Jakarta: Rajawali
Kristiana, L. & Iswahyudi. (2018). Strategi Pengembangan Agribisnis Durian Sebagai Komoditas Unggulan Madura. Jurnal Penelitian Agronomi. Issn 2407 – 6287. Vol 5, No. 2.
Levy, M. & Weitz, B. A. (2012). Retailing Management Information Center. New York: Mcgraw Hill Higher Education.
Lubis, A. N. (2021). Pengaruh Store Atmosphere Dan Kultur Terhadap Keputusan
Margi, Ketut Dkk. (2013). Identifikasi Potensi Wisata Kuliner Berbasis Bahan Baku Lokal Di Kabupaten Buleleng, Bali. Jurnal Ilmu Sosial Dan Humaniora. Vol. 2, Oktober 2013
Miles, M.B, Huberman, A.M, & Saldana, J. (2014). Qualitative Data Analysis, A Methods Sourcebook, Edition 3. Usa: Sage Publications.Murdijati, Hendrassty & Dewi. (2015). Industri Jasa Boga. Yogyakarta. Gadjah Mada University Press.
Nugrahani, Farida. (2014). Metode Penelitian Kualitatif Dalam Penelitian Pendidikan Bahasa. Surakarta: Deepublish.
Ozdemir, B. & Caliskan, O. (2015). Menu Design: A Review Of Literature. Journal Of Foodservice Business Research. 18:189 – 206.
Pembelian Konsumen Di Ucok Durian Jl. K.H. Wahid Hasyim Kota Medan. Fakultas Pertanian, Universitas Muhammadiyah Sumatera Utara.
Peraturan Menteri Pariwista dan Ekonimi Kreatif Republik Indonesia Nomor: 11 Tahun 2014. Tentang Standar Usaha Rumah Makan. Menteri Pariwisata Dan Ekonomi Kreatif Republik Indonesia.
Peraturan Menteri Pertanian Nomor: 43/ Permen / Ot. 140/ 10 / 2009. Tentang Gerakan Percepatan Penganekaragaman Konsumsi Pangan Berbasis Sumber Daya Lokal. Badan Ketahanan Pangan Departemen Pertanian Jakarta, Tahun 2009
Pramezwary, Amelda Et.Al. (2022). Sustainability Gastronomy Tourism In Medan City. International Journal Of Sustainable Development And Planning. Vo. 17. No. 3
Priyatni, Endah Tri Dkk. 2020. “Pemanfaatan Nvivo Dalam Penelitian Kualitatif”. Universitas Negeri Malang (Um) : Februari 2020.
Revida, E. Dkk. (2022). Manajemen Pariwisata. Medan: Yayasan Kita Menulis.
Rohman, A. (2017). Dasar-Dasar Manajemen. Malang: Inteligensia Media.
Ronitawati, Putri. (2017). Manajemen Institusi Penyelenggaraan Makanan. Jakarta: Universitas Esa Unggul.
(Https://Digilib.Esaunggul.Ac.Id/Public/ Ueu-Course-9320-7_0157.Pdf) Diakses Pada 3 Agustus 2023 Pukul 13.11 Wib
Sari, I. M. Dkk. (2019). Pengembangan Wisata Kuliner Berbasis Bahan Pangah Lokal Sebagai Daya Saing Di Desa Wisata Sakerta Timur Kabupaten Kuningan Jawa Barat
Suastuti, Ni Luh. (2012). Faktor-Faktor Yang Mempengaruhi Kepuasan Wisatawan Terhadap Produk Freestanding Restaurant Di Kawasan Pariwisata Nusa Dua Kabupaten Badung, Jurnal Ilmiah Pariwisata.
Sugiyono. (2018). Metode Penelitian Kuantitatif, Kualitatif Dan R&D. Bandung: Alfabeta.
Sukerti, Ni Wayan. (2016). Reinventarisasi Makanan Tradisional Buleleng Sebagai Upaya Pelestarian Seni Kuliner Bali. Jurnal Ilmu Sosial Dan Humaniora. Vol. 5. No.1.
Sumaeni, M. N. & Mahagangga, G. A. O. (2018). Sistem Pengelolaan Terhadappura Tirta Empul Sebagai Daya Tarik Wisata Pusaka Di Tampak Siring Gianyar. Jurnal Destinasi Pariwisata. Vol. 5 No. 2
Suwena, I Ketut & Widyatmaja, I Gusti Ngurah. (2017). Pengetahuan Dasar Ilmu Pariwisata. Denpasar: Pustaka Larasan
Terry, George R. 2009. Dasar-Dasar Manajemen. Bumi Aksara: Jakarta. Wachyuni, S.S., Priyambodo, T.K., Widiatuti,
D., Sudarmadji. (2022). Digital Behaviour In Gastronomy Tourism: The Consumptioan Pattern Of Millennial Tourist. 16(4):27-40, 2022.
Widiana, M. E. (2020). Buku Ajar Pengantar Manajemen. Banyumas: Cv. Pena Persada Redaksi
Widya, Br. P. (2020). Strategi Pengembangan Usaha Durian Di Kota Medan (Studi Kasus: Usaha Ucok Durian, Durian Pelawi Dan Si Bolang Durian). Skripsi. Fakulatas Pertanian. Universitas Muhammadiyah Sumatera Utara.
Wolf, Erik, Matthew Stone, Robert Garibaldi. (2020). 2020 State Of The Food Travel Industry Report. Portland. World Food Travel Association