TOURISM VILLAGE DEVELOPMENT: A CASE STUDY IN CEPOKOLIMO VILLAGE, PACET DISTRICT, MOJOKERTO REGENCY

Puspitasari, Diana TOURISM VILLAGE DEVELOPMENT: A CASE STUDY IN CEPOKOLIMO VILLAGE, PACET DISTRICT, MOJOKERTO REGENCY. Asian Journal of Arts, Humanities and Social Studies. (Unpublished)

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Abstract

Tourism is one sector that has a huge impact on the development of a region. One form of tourism development carried out at a destination is a tourist village. The tourism potential in Cepokolimo Village is in the form of natural conditions such as the waterfall, a large and natural rice field area, pine forest, and a cow breeder village that produces milk. The purpose of this research is to study the potential in Cepokolimo Village, Pacet District, Mojokerto Regency as a tourist village. The potentials studied include types of tourism, culinary, and souvenir of food products. The research method was carried out with a qualitative descriptive approach using the SWOT method and value analysis. The data collection procedure used primary data by conducting interviews and direct observations with the community, village officials, farmers, breeders and culinary business actors in Cepokolimo Village. Data analysis in this study uses SWOT analysis and IFAS EFAS analysis, as well as value analysis by considering product performance and product price. The results showed that in Cepokolimo Village there were several potentials for agrotourism, namely rice fields, dairy farming, and oyster mushroom cultivation. Typical culinary potentials that can be recommended are Cepokolimo corn rice and fresh cow's milk. The strategy was selected and recommended to be implemented in the development of Cepokolimo Village as a tourist village are: (1) Increasing the attraction of objects by combining tourist attractions such as education, learning or local cultural activities and others, (2) Adding tourist area facilities such as village markets or souvenir stalls, and (3) Adding and improving existing parts by optimizing existing resources such as forming a unique terrace. Alternative strategies used in culinary development including: 1) Innovating, both in culinary menus, facilities, and technological advantages, 2) Cooperating with Cepokolimo Village Officials to develop the culinary tourism potential of Cepokolimo Village, 3) Improving the image and maintaining product and service quality standards, and 4) Collaborating with food bloggers to promote culinary tourism in Cepokolimo Village. Meanwhile,souvenir of food products including dairy products, namely dairy products pasteurization, milk sticks, ice cream, and processed sweet potato products, namely sweet potato brownies, sweet potato chips, sweet potato sticks. Keywords: Tourism village; tourist destinations; culinary tourism; food product souvenirs.

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sulimin BP3
Date Deposited:	13 Dec 2023 02:05
Last Modified:	13 Dec 2023 02:05
URI:	http://erepository.uwks.ac.id/id/eprint/16742

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