FAUZIAH, NINE (2023) PENGEMBANGAN WISATA KULINER BERBASIS HASIL LAUT PADA MASA PANDEMI COVID-19 (Studi Kasus: Desa Teluk Kecamatan Labuan Kabupaten Pandeglang-Banten). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
This research describes how the development of seafood-based culinary tourism during the Covid-19 pandemic in Teluk Village, Labuan District. The purpose of this research is to find out how the management or development of culinary tourism by utilizing marine natural resources was carried out by the people of Teluk Village during the Covid-19 pandemic. This study uses qualitative research with a case study method consisting of observation, interviews and documentation. The results of this study indicate that the creation of the AGIL Scheme and the CBT Concept in the process of managing culinary tourism. The results of the AGIL scheme include: 1) Adaptation: the people of Teluk Village are able to adapt to the environment and are accustomed to carrying out tourism industry activities, 2) Goal attainment: the community works together to build and manage tourist objects, 3) Integration: there is an institution that oversees/protects culinary tourism , 4) Latency: building relationships, adjusting culture and maintaining existing characteristics. The results of Community Based Tourism are: 1) Communities as planners: involved in the culinary tourism planning process, 2) Communities as managers: communities become part of the management of tourist objects by creating good relationships between people, 3) Evaluation of culinary tourism objects: communities fix things that are lacking in tourist attractions. Keywords: Tourism Development, Tourists, Village Community Teluk, Covid-19 Pandemic
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Penelitian ini menggambarkan tentang bagaimana pengembangan wisata kuliner berbasis lasil laut pada masa pandemi covid-19 di Desa Teluk Kecamatan Labuan. Tujuan dari penelitian ini ialah untuk mengetahui bagaimana pengelolaan atau pengembangan wisata kuliner dengan memanfaatkan sumber daya alam hasil laut yang dilakukan oleh masyarakat Desa Teluk pada masa pandemi covid-19. Penelitian ini menggunakan penelitian kualitatif dengan metode studi kasus yang terdiri dari observasi, wawancara dan dokumentasi. Hasil dari penelitian ini menunjukkan bahwa terciptanya Skema AGIL dan Konsep CBT dalam proses pengelolaan wisata kuliner. Hasil dari skema AGIL diantaranya: 1) Adaptation: masyarakat Desa Teluk mampu menyesuaikan diri dengan lingkungan dan terbiasa melakukan kegiatan industri pariwisata, 2) Goal attainment: masyarakat bekerjasama membangun dan mengelola objek wisata, 3) Integration: adanya lembaga yang menaungi/melindungi wisata kuliner, 4) Latency: membangun hubngan, menyesuaikan kultur dan mempertahankan ciri khas yang sudah ada. Adapun hasil dari Community Based Tourism ialah: 1) Masyarakat sebagai perencana: dilibatkan dalam proses perencanaan wisata kuliner, 2) Masyarakat sebagai pengelola: masyarakat menjadi bagian dari pengelolaan objek wisata dengan melahirkan hubungan yang baik antar sesama, 3) Evaluasi objek wisata kuliner: masyarakat memperbaiki hal-hal yang menjadi kekurangan yang ada di objek wisata. Kata kunci: Pengembangan Pariwisata, Wisatawan, Masyarakat Desa Teluk, Pandemi Covid-19 | |||||||||
| Uncontrolled Keywords: | Keywords: Tourism Development, Tourists, Village Community Teluk, Covid-19 Pandemic Kata kunci: Pengembangan Pariwisata, Wisatawan, Masyarakat Desa Teluk, Pandemi Covid-19 | |||||||||
| Subjects: | H Social Sciences > HM Sociology | |||||||||
| Divisions: | 02-Fakultas Keguruan dan Ilmu Pendidikan > 87204-Jurusan Pendidikan Sosiologi 02-Fakultas Keguruan dan Ilmu Pendidikan |
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| Depositing User: | nine fauziah | |||||||||
| Date Deposited: | 06 Jun 2023 09:55 | |||||||||
| Last Modified: | 06 Jun 2023 09:55 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/25145 |
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