Slow Food Based Agro-Ecotourism: A Case Study in Nagari Aia Dingin, West Sumatra, Indonesia

Yulistriani Yulistriani, Rudi Febriamansyah, Sari Lenggogeni, Yuerlita Yuerlita

Abstract


Agro-ecotourism is one of the environmentally-based tourism development principles that aims to leverage natural resources, culture, and rural potential to create complex tourism products that support rural development. This study aims to identify the potential of agro-ecotourism in supporting the development of dadiah (fermented milk of buffalo) based on slow food tourism in Nagari Aia Dingin, West Sumatra. Nagari Aia Dingin, recognized with the intangible cultural heritage certification for its dadiah, has significant potential to be developed as a leading agro-ecotourism destination. This research employs a deductive qualitative method with the 5A approach (Attractions, Accessibility, Accommodation, Amenities, and Activities). Data collection methods include village mapping, participant observation, in-depth interviews, and FGD. The study indicates that while there are various attractions and activities, there is a lack of access, accommodation, and amenities to the site. Dadiah is one of the main attractions of slow food tourism based on its uniqueness and strong cultural values. Thus, the visitor can experience and learn how dadiah is produced and the value attached to it. To develop agro-ecotourism focusing on slow food dadiah in Nagari Aia Dingin, it is crucial to improve access, such as better road conditions, direction signs to the destination, accommodation where the local community can provide lodging and proper sanitation, and amenities through a souvenir shop, restaurant, and other supporting facilities for visitors. 


Keywords


Agro-Ecotourism; Local Development; Slow-Food; Dadiah

Full Text:

PDF

References


Akuzawa, R., Miura, T., & Surono, I. S. (2011). Asian fermented milks. Encyclopedia of Dairy Sciences: Second Edition, May, 507–511. https://doi.org/10.1016/B978-0-12-374407-4.00186-2

Annisha, R. Hotimah, O., & Munandar, A. (2022). The influence of attractions and amenities on revisit intention at the natural tourism object of the Hulu Dayeuh Trijaya Campground, Mandirancan District, Kuningan Regency. Jurnal Spatial Wahana Komunikasi Dan Informasi Geografi, 22(2), 154–160. https://doi.org/10.21009/spatial.222.09

Baimoratova, S., Chhabra, D., & Timothy, D. J. (2023). Planning and promoting an authentic slow food tourism corridor in a Suburban Town in the US. Sustainability, 15(20), 14971. https://doi.org/10.3390/su152014971

Barbieri, C., Xu, S., Gil-Arroyo, C., & Rich, S. R. (2016). Agritourism, farm visit, or.. ? A Branding assessment for recreation on farms. Journal of Travel Research, 55(8), 1094–1108. https://doi.org/10.1177/0047287515605930

Benckendorff, P. (2014). Attraction, Tourism BT - Encyclopedia of Tourism (J. Jafari & H. Xiao (Eds.); pp. 1–4). New York: Springer International Publishing.

Blancas, F. J., Lozano-Oyola, M., & González, M. (2015). A European Sustainable Tourism Labels proposal using a composite indicator. Environmental Impact Assessment Review, 54, 39–54. https://doi.org/10.1016/j.eiar.2015.05.001

Burnett, J. J., & Baker, H. B. (2001). Assessing the travel-related behaviors of the mobility-disabled consumer. Journal of Travel Research, 40(1), 4–11. https://doi.org/10.1177/004728750104000102

Butler, R. W. (1980). The concept of a tourist area cycle of evolution: Implications for management of resources. Canadian Geographer / Le Géographe Canadien, 24(1), 5–12. https://doi.org/10.1111/j.1541-0064.1980.tb00970.x

Canwat, V., & Onakuse, S. (2022). Organic agriculture: A fountain of alternative innovations for social, economic, and environmental challenges of conventional agriculture in a developing country context. Cleaner and Circular Bioeconomy, 3(December 2021), 100025. https://doi.org/10.1016/j.clcb.2022.100025

Clancy, M. (2017). Slow Tourism, Food And Cities Pace And The Search For The “Good Life.” London: Routledge.

Creswell, J. W. (2014). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. California: SAGE Publications Ltd.

David, B. D. (2023). Empirical analysis of the 5-a’s of tourism and its impact on tourists’ travel intentions. International Journal of Management Studies and Social Science Research, 05(05), 157–163. https://doi.org/10.56293/ijmsssr.2022.4713

Dewi, K. H., Hasbullah, & Atiqah, N. (2021). Identification of raw materials, processes, and products from traditional agroindustry dadiah. IOP Conference Series: Earth and Environmental Science, 757(1). https://doi.org/10.1088/1755-1315/757/1/012071

Dirgantara, P., Fadli Kalaloi, A., & Angga Dianita, I. (2024). Communicating ecological awareness through hiking Mount Argopuro. E3S Web of Conferences, 495, 0–8. https://doi.org/10.1051/e3sconf/202449502004

Firman, A., Daud, A. R., & Arief, H. (2023). Succession process for sustainability of family dairy farming. Agraris, 9(2), 299–315. https://doi.org/10.18196/agraris.v9i2.349

Fletcher, J., Fyall, A., Gilbert, D., & Wanhill, S. (2018). Tourism : Principles and Practice Sixth Edition. London: Pearson.

Fusté-Forné, F., & Jamal, T. (2020a). Slow food tourism: an ethical microtrend for the Anthropocene. Journal of Tourism Futures, 6(3), 227–232. https://doi.org/10.1108/JTF-10-2019-0120

Fusté-Forné, F., & Jamal, T. (2020b). Slow food tourism: an ethical microtrend for the Anthropocene. Journal of Tourism Futures, 6(3), 227–232. https://doi.org/10.1108/JTF-10-2019-0120

Hajin, S. (2022). The Impact of social media on Culture Formation (Case Study of Instagram Stories in The Establishment of Travelling Hobby). Tanjungpura International Journal on Dynamics Economics, Social Sciences and Agribusiness, 3(2), 35–53. https://doi.org/10.26418/tijdessa.v1i1.41451

Hidayati, Mikhratunnisa, & Nairfana, I. (2022). Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan. Jurnal Teknologi Dan Mutu Pangan, 1(1), 390–400. https://doi.org/10.30812/jtmp.v3i1.4097

Jensen, G., Iwarsson, S., & Ståhl, A. (2002). Theoretical understanding and methodological challenges in accessibility assessments, focusing the environmental component: An example from travel chains in urban public bus transport. Disability and Rehabilitation, 24(5), 231–242. https://doi.org/10.1080/0963828011007022-1

Khairunnisa, S. N. (2020). Apa Itu Dadiah? Yoghurt Khas Sumatera Barat yang Dicari Gordon Ramsay. Available Online: https://www.kompas.com/food/read/2020/06/29/215500275/apa-itu-dadiah-yoghurt-khas-sumatera-barat-yang-dicari-gordon-ramsay?page=all

Khaydarov, O. Z. (2021). Improving Mechanism of Agro-Ecotourism Development. Scientific Progress, 2(7), 2181–1601.

Kline, C., Boluk, K., & Shah, N. M. (2017). Exploring Social Entrepreneurship in Food Tourism BT - Social Entrepreneurship and Tourism: Philosophy and Practice (P. J. Sheldon & R. Daniele (Eds.); pp. 135–154). New York: Springer International Publishing.

Konuspayeva, G., Baubekova, A., Akhmetsadykova, S., & Faye, B. (2023). Traditional dairy fermented products in Central Asia. International Dairy Journal, 137, 105514. https://doi.org/10.1016/j.idairyj.2022.105514

Kusumawati, A. (2020). 5 Fakta Dadih, Yogurt Khas Indonesia yang Terbuat dari Susu Kerbau. Available Online: https://www.idntimes.com/food/dining-guide/aisya-kusumawati-1/fakta-dadih-yogurt-khas-indonesia-c1c2.

Lee, K.-H. (2014). The Importance Of Food In Vacation Decision-Making: Involvement, Lifestyles And Destination Activity Preferences Of International Slow Food Members. Thesis, School of Business, The University of Queensland. http://dx.doi.org/10.14264/uql.2015.19

Lince, E. M., Gallardo, K. R., Torno, P. M., & Tabuyo, J. (2024). Accessible tourism in selected Filipino Restaurants in Tagaytay Cavite, Philippines. The Journal Gastronomy Tourism. 11(1), 124–138.

Lumsdon, L. M., & McGrath, P. (2011). Developing a conceptual framework for slow travel: A grounded theory approach. Journal of Sustainable Tourism, 19(3), 265–279. https://doi.org/10.1080/09669582.2010.519438

Mengjia, L., Bakar, A. Z. B. A. F. A. B. C. I., & Karim, S. A. (2024). A review on social media as a new venue for promoting culinary destinations. The Journal Gastronomy Tourism. 11(1), 139–155. https://doi.org/10.17509/gastur.v11i2.70778

Nasa, M., Hassan, F., & Ghuangpeng, S. (2020). Examining destination attractiveness through tourists’ perspectives at Phu Kradueng National Park, Thailand. In N. Baba Rahim (Ed.), Multidisciplinary Research as Agent of Change for Industrial Revolution 4.0, European Proceedings of Social and Behavioural Sciences (EpSBS), 81, 144–152. https://doi.org/10.15405/epsbs.2020.03.03.18

Nuraida, L. (2015). A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods. Food Science and Human Wellness, 4(2), 47–55. https://doi.org/10.1016/j.fshw.2015.06.001

Nutsugbodo, R. (2016). Tourist Accommodation (pp. 73–88). Accra: Xtrym Consortium

Poesponegoro, M. D., & Notosusanto, N. (2019). Sejarah Nasioanl Indonesia Jilid 2. Balai Pustaka, 2(7), 449.

Purwati, E., Aritonan, S. N., Melia, S., Juliyar, I., & Purwan, H. (2016). Manfaat Probiotik Bakteri Asam Laktat Dadiah Menunjang Kesehatan Masyarakat. In Lembaga Pengembangan Teknologi Informasi dan Komunikasi (LPTIK) Universitas Andal (Vol. 1). Lembaga Pengembangan Teknologi Informasi dan Komunikasi (LPTIK) Universitas Andalas. https://doi.org/10.25077/car.9.9

Reynolds, P. C. (1993). Food and tourism: Towards an understanding of sustainable culture. Journal of Sustainable Tourism, 1(1), 48–54. https://doi.org/10.1080/09669589309450700

Saleh, S. (2017). Analisis Data Kualitatif. In H. Upu (Ed.), Pustaka Ramadhan (Pertama, Vol. 1). Bandung: Pustaka Ramadhan.

Saputra, V. A., & Nugraha, R. N. (2024). Marketing strategy for tourism destination by social media instagram in Dinas Pariwisata Kota Tangerang Selatan. West Science Social and Humanities Studies, 2(03), 432–443. https://doi.org/10.58812/wsshs.v2i03.721

Serres, M. (2008). The Five Senses: A Philosophy of Mingled Bodies. In M. Sankey & P. Cowley (Eds.), International Studies in the Philosophy of Science. Continum International Publishing Group. https://doi.org/10.1080/02698595.2010.484559

Setiawati, S., Febriamansyah, R., Reflinaldon, Rusfidra, Lucida, H., Mutiara, V. I., Giffari, M. Al, Zis, S. F., & Fiza, N. (2025). Analisa Pengembangan Wisata Alam dan Budaya Lokal : Studi. 8(1), 43–56.

Sharpley, R. (2000). The influence of the accommodation sector on tourism development: Lessons from Cyprus. International Journal of Hospitality Management, 19(3), 275–293. https://doi.org/10.1016/s0278-4319(00)00021-9

Sheppard, V. A., & Fennell, D. A. (2019). Progress in tourism public sector policy: Toward an ethic for non-human animals. Tourism Management, 73(November 2018), 134–142. https://doi.org/10.1016/j.tourman.2018.11.017

Simonetti, L. (2012). The ideology of Slow Food. Journal of European Studies, 42(2), 168–189. https://doi.org/10.1177/0047244112436908

Sulmiyati, S., & Said, N. S. (2019). Karakteristik Dangke susu kerbau dengan penambahan crude papain kering. AgriTECH, 38(3), 345. https://doi.org/10.22146/agritech.24331

Surya, E. D., Saragih, M. G., & Siregar, N. (2022). Analysis of the influence of amenity and tourist attractions on the satisfaction of inbound muslim tourists visiting halal-based tourist destinations in Super Tourism Area Lake Toba Samosir. Budapest International Research and Critics Institute-Journal (BIRCI-Journal), 4(4), 7606–7613.

Taufik, Husain, O. O., Mukaddas, J., & Arfah, J. (2023). Spatial Analysis of the development of Andawe Waterfall tourist area in Matahori Village, Padanguni District, Konawe Regency. Jurnal Kepariwisataan Indonesia, 17(1), 49–63.

Terry, C. (2022). The potato superstar: food sovereignty and rural tourism in the Potato Park (Cusco, Peru). International Journal of Tourism Anthropology, 8(4).

Tias, A., Waluya, B., & Khaerani, R. (2022). Pengaruh tourism product attributes terhadap tourist satisfaction di Desa Wisata Kertayasa Kabupaten Pangandaran. Jurnal Kepariwisataan Indonesia: Jurnal Penelitian Dan Pengembangan Kepariwisataan Indonesia, 16(2 SE-Articles), 203–215. https://doi.org/10.47608/jki.v16i22022.203-215

Tolossa, D. N., Umema, F. F., & Gota, G. G. (2023). Social media and tourism: A Systematic literature review. Gap Interdisciplinarities- a Global Journal of Interdiciplinary Studies, 6(4), 1–8. https://doi.org/10.47968/gapin.640001

Warbung, C. J. E., Tulung, J. E., & Saerang, R. T. (2021). Analysis Of Tourist Satisfaction Based on 5A’s of Tourism Elements Towards Tourist Revisit Intention to Tomohon City. Jurnal Riset Ekonomi, Manajemen, Bisnis Dan Akuntansi, 9(2), 189–198. https://doi.org/https://doi.org/10.35794/emba.v9i2.33336

Wiweka, K., & Arcana, K. (2016). The Impact of Tourist Accommodation Development Toward The Socio-Cultural Aspects in The Seminyak Village, District of Kuta, Regency of Badung, Bali (in Perspective of the Local Community). 216–225. https://doi.org/10.2991/atf-16.2016.32

Wójcik-le, J., & Sobolewska-mikulska, K. (2020). The proposed algorithm for identifying agricultural problem areas for the needs of their reasonable management under land consolidation works. 152(July 2018), 333–339. https://doi.org/10.1016/j.compag.2018.07.028




DOI: https://doi.org/10.17509/gastur.v12i2.83740

Refbacks

  • There are currently no refbacks.


View My Stats