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Edunity
Volume 2 Number 12, December 2023
p- ISSN 2963-3648- e-ISSN 2964-8653
Doi:
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THE ROLE OF STAKEHOLDERS IN THE STRATEGY OF
DEVELOPING LOCAL CULINARY AS A TOURIST
ATTRACTION IN THE DIENG HIGHLANDS OF WONOSOBO,
CENTRAL JAVA
Melati Sukma Klara
Universitas Udayana, Indonesia
E-mail: melatical[email protected]
ABSTRACT
Dieng as a tourist area in Central Java with mountainous tourist attractions, the history and
culture they have have great potential in the attraction of culinary tourism. The variety of local
culinary owned by Dieng has the potential to become a new culinary tour. Culinary produced
by utilizing local agricultural ingredients and processed with traditional recipes for generations.
The problem that needs to be analyzed is how the role of stakeholders in the development of
culinary tourism and the right strategy to support their potential. This qualitative study collects
data through observation, interviews, literature studies, documentation and questionnaires. The
theories used for data analysis are stakeholder theory and tourism development theory. The
analysis shows that all stakeholders have a positive perspective on the development of Dieng's
local culinary. The success of the development of Dieng's local culinary tourism is due to the
merger of the roles of all stakeholders. They are already in their respective roles and are already
doing well with several culinary programs that are being run. The IE strategy produced in this
study shows that the x and y points are in the first quadrant or cell I. This strategy shows that
the existing potential is very strong and can be developed with the strategy produced in the
SWOT analysis.
Keywords: Role of Stakeholders, Development Strategy, Local Culinary, Tourist Attraction
Introduction
Central Java as a paradise for culinary lovers, in addition to the diversity of types of food
and beverages, generally these places also offer enchanting tourist attractions, one of
which is the Dieng Wonosobo area with highland and mountainous topography. This
area is located between two volcanoes namely Mount Sumbing and Mount Sindoro.
(Agustiana &; Atmanti, (2013) argue that Wonosobo regency is one of the potential areas,
but has not been managed and developed optimally. Tourism potential in Wonosobo
mostly still relies on natural resources, this is supported by the many plants growing
luxuriantly in Wonosobo.No wonder the local culinary of the Dieng area is also very
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identical to plants that can only grow in the Dieng area, this is a characteristic of local
Dieng culinary that does not necessarily exist elsewhere (Kurnianti, 2018).
Culinary in Dieng Wonosobo received a prestigious national award at the 2021 Creative
Regency / City Determination Peak event which was held at Swissbellroom Samarinda,
East Kalimantan on Tuesday, November 30, 2021. Two of the leading culinary of Dieng
Wonosobo region, namely carica and ongklok noodles became icons of culinary tourism
in Dieng Wonosobo with the receipt of this award, the Wonosobo regency government
hopes that it will attract other export actors to develop together. In the tourist area Dieng
has a lot of diversity of interesting traditional foods besides carica and mieongklok
(Prabandari, 2022). Many Dieng Wonosobo culinary that attracts tourists by having
Dieng characteristics that are not widely known by tourists. This should be an interesting
culinary tourism attraction in the Dieng Wonosobo highlands area (Ardiansyah & Silmi,
2022). Traditional foods owned by Dieng such as ongklok noodles, carica, purwaceng,
Dieng arabica coffee, Sagon, Sego Megono, Dieng beans, Gepuk jerky, Geblek, Tempe
Kemul, Soto Golak and Opak cassava and ketang Dieng.
In a cultural event held by the government with the Dieng Pandawa Pokdarwis made
event that has been held since 2010 called the Dieng Culture Festival is an event that
combines the concepts of culture and natural tourism to empower the economy of the
Dieng community. This activity, it becomes a moment that can be an opportunity to
introduce various culinary flavors of Dieng Wonosobo to the community. However,
people do not understand the importance of local wisdom, especially in local cuisine,
which is part of tourism development (Harsana, 2018). Traditional food should be an
attraction for tourists. The attractiveness requirements according to Damanik (2006)
have been fulfilled in traditional foods, including having uniqueness, originality,
authenticity, and diversity. In addition, the results of the study show that culinary
originating from tourist areas that still maintain local culture and develop the hawker
food industry as souvenirs for tourists can lift the image of Indonesian tourism
(Zahrulianingdyah, 2018). In Dieng itself, there have been no researchers who have
researched traditional food owned by Dieng. The research in Dieng is more about
history, socio-cultural, destination potential, and marketing strategies (Damiasih &
Kurniawati, 2022). Therefore, researchers raised the topic of local culinary research in
the Dieng Wonosobo Highlands as a tourist attraction and can increase the number of
tourist visits in Dieng Wonosobo and examine from the stakeholder side in the
development of culinary tourism (Masrurun & Nastiti, 2023).
Research Method
Data in this study with a qualitative method approach were obtained using instruments
in the form of interview guidelines, recording devices and cameras that support primary
data collection. The results of interviews and observations formed a SWOT strategy that
can be applied to the development of local Dieng culinary (Ramdhani & Andriana, 2023).
This SWOT was formed from a study of the role of stakeholders that researchers
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previously studied (Maria, 2021). Quantitative data contained in this study using
questionnaires that help process data about IE matrix strategies
Result And Discussion
Research Site Overview
Dieng is a village in Kejajar sub-district, Wonosobo regency, Central Java Province.
Dieng Village is about 9km from the sub-district or 26 km from the capital Wonosobo.
The entire area of this village is in the Dieng Plateau Area (Putri & Manaf, 2016). Its
altitude is 2,115 with a population of 2,054 inhabitants. Dieng Village area is located at
an altitude of 2,090 to 2,150 mDpl (from Sea Level). Dieng Village is a mountainous
topographic area known as the Dieng plateau is located surrounded by mountains
including Mount Parahu , Mount Pangonan, Mount Sipandu and Mount Pakuwojo
(Nheu & Sugiarti, 2020). Dieng is also an active volcanic area and can be said to be a
giant volcano with several craters. The average altitude is about 2,090 to 2,150 m (asl)
above sea level.
Figure 1 Tourism Map Wonosobo
Source: Wonosobo Regency Tourism and Culture Office (processed, 2021)
Tieng Village has a tropical climate with two seasons in one year, namely the dry and
rainy seasons. Temperatures range from 12—20 °C during the day and 6-10 °C at night.
In the dry season (July and August), temperatures can reach 0°C in the morning and
produce frost (Frozz) which locals call bun upas ("poison dew").
Dieng Village is also a prima donna tourist destination in Central Java Province , andthe
year tourist visits always show a significant increase. Besides the natural scenery that is
so beautiful and beautiful combined with cultural heritage objects / relics of antiquity.
In the form of Batu kelir, tuk bimo lukar, pengilon color lake, semar cave, well cave,
Dieng Plateau Theater (A film screening about nature and culture of the Dieng highlands
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with a duration of 25 minutes), Wana / Agro tourism plot 9, Golden Sun rise Mount
Prahu, Mount Paku waja, religious tourism Makom syeh Ngabdullah Syelomanik and
Makom Manggolo Yudho, Makom the Dutch. Traditional arts also thrive like
mushrooms in the rainy season in order to succeed Dieng as a tourist destination such
as annouk, kuda kebraid, lengger, PKK drum band, tek-tek and Kubro siswo and
Dreadlocks who become living legends that further add to the beauty and uniqueness
of Dieng Village.
In the economic sector, Dieng Village has many stalls / shops and food stalls because
Dieng is a tourist destination. Many Homestays / Inns are also established by the
community. The world of tourism is the leading alternative target of community income
after agricultural business. Home industry Carica syrup, Carica chips, and potato chips
began to stand.
Dieng's Culinary Potential
Dieng Wonosobo plateau is a tourist destination in Central Java that is rich in natural,
historical and cultural tourism potential. In addition, Dieng Wonosobo has various types
of local culinary that can be a new culinary attraction for tourists visiting Dieng. The
taste and type of food in Dieng Wonosobo is produced from weather conditions and
plantation products in Dieng Wonosobo which are commonly consumed by the people
here.
From the observations of researchers, there has been no research that discusses local
culinary in Dieng. Therefore, researchers look for secondary data through online social
media such as online news and blogspots as an overview and comparison of researchers
on direct observations in the field. The data obtained about the list of local culinary in
Dieng Wonosbo with field observations are as follows.
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Table 1 List of Local Culinary in Dieng Wonosobo, Central Java 2023
No
Local Culinary Name of Dieng
Types of Local Cuisine
1
Ongklok Noodles
Food
2
Carica
Drink
3
Sagon
Food
4
Purwaceng
Drink
5
Cassava Opak
Food
6
Tempeh Kemul
Food
7
Mushroom Chips
Food
8
Dieng Beans
Food
9
Megono Rice
Food
10
Gepuk Jerky
Food
11
Pepe Wonosobo Cake
Food
12
Cenil
Food
13
Soto Golak
Food
14
Dieng Pancake
Food
15
Geblek
Food
16
Arabica Coffee
Drink
Source: Author's documentation, 2023
Several types of local culinary that researchers found from an interview with one of the
stakeholders, Mr. Alif as an activist in the local community of Dieng Pandawa where he
is a native of Dieng. This local food is a food that the people of Dieng usually consume
since ancient times with traditional flavors and local food ingredients from their
plantations.
According to Mr. Alif Faozi there are truly authentic foods from Dieng and some were
brought by immigrants in the colonial period which are now typical Dieng foods. Dieng
specialties are purely the result of Dieng farmers' crops such as mondrengan, waluh
vegetables, vegetables (young bamboo), gendot chili screws, Dieng beans, jipang, tempe kemul,
soto golak. While the food brought by immigrants is like ongklok noodles and ongklok
noodles (Ilham et al., 2021). Ongklok noodles which are innate ethnic Chinese and carica
brought by Dutch colonizers where this carica fruit comes from the United States. "I never
count, usually I can only convey what is usually made by the people in the village from the old
days when I was a child. Carica is actually not from Dieng which is from America brought by the
colonizers because in Dieng is more into cuisine. Mondrengan, don't worry, there is a fat chili
seng typical of Dieng and there is also don't dude". (Interview with Alif, Chairman of the
Pandawa Pokdarwis, March 1, 2023).
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Mondreng
Regional specialties often emerge as part of local culinary traditions. Locals often create
dishes based on ingredients available in their environment, including climate factors and
natural resources. Local cuisine usually uses the main ingredients available in the area.
Singkonng as the main ingredient of mondreng is a common agricultural commodity in
the Dieng area located in the mountains. The large number of agricultural products,
especially cassava, makes the people of Dieng make several processed foods using
existing ingredients. In addition to being the basic ingredient of starch noodle soup or
fried geblek, cassava is processed into mondreng.
The process of making mondreng by steaming cassava and then sprinkled with grated
coconut and sugar to add flavor to this steamed mondreng. This food is usually enjoyed
with Dieng tambi tea or Dieng robusta coffee to warm the body in the cold Dieng
weather. Until now, mondreng still exists in Dieng village and can be found in the
morning market. Over time, mondreng was defeated by other foods that were more
interesting and modern.
Figure 2 Steamed Cassava Mondreng
Source: Author's documentation, 2023
Vegetable Waluh
Waluh is a term for yellow pumpkin which is one of the many plants growing in Dieng.
Waluh Dieng has certain characteristics that distinguish it from ordinary yellow
pumpkin varieties, which are due to the climate and soil in the unique Dieng area. The
resulting fruit is smaller compared to yellow pumpkins grown in other regions. The flesh
produced by this pumpkin is harder and sweeter than other pumpkins.
Waluh is often a traditional dish processed by the community with their traditional
recipes. Usually this waluh is made sweet food but in the Dieng area it is usually
processed vegetables similar to vegetable lodeh. They enjoy it for their own home dishes.
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Until now, this waluh vegetable is still consumed by the people of Dieng but is not
traded in stalls or restaurants in the Dieng area.
Figure 3 Yellow Waluh Vegetable
Source: Author's documentation, 2023
Vegetable Dude
or young bamboo is one of the ingredients that is often processed by the people of Dieng
into home cooking. This is a young bamboo bud that is usually processed using coconut
milk or stirred with Dieng chili. Dieng area has various types of bamboo including one
of turmeric bamboo which is often used for traditional food processing. This processed
vegetable can be found in several warteg-type rice stalls in the Dieng Wonosobo area.
However, nowadays it is very difficult to find a vegetable menu at food stalls. This
preparation is usually still enjoyed as a home-cooked dish in villages where they are
easy to find raw materials (young bamboo).
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Figure 4 Vegetable Dude
Source: Author's documentation, 2023
Figure 5 Young Bamboo Dude
Source: Author's documentation, 2023
Oseng chilli Gendot
Dieng chilli or often called gendot chili by the people of Dieng. This chili has its own
characteristics and is often a local agricultural commodity known by the surrounding
community. This chilli thrives in the land of Dieng with the support of climate and soil
conditions that make this gendot chili known as a very spicy chili. This gendot chilli is
widely sold in local markets in Dieng and has now become one of the products sought
after by tourists as a typical food souvenir (Krisnadi, 2018).
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The people of Dieng used to process it to cook their various dishes. One of the processed
chili gendot is processed by stir-frying with onions (Brahmanto, 2022). The creativity of
the community by processing various types of processed food ingredients from their
agriculture by combining with their traditional recipes makes the menu and types of
local Dieng culinary more diverse (Krisnadi & Natalia, 2020).
Figure 6 Oseng Chili Gendot Dieng
Source: Author's documentation, 2023
The Role of Stakeholders
Government
a. Providers of facilities and infrastructure such as rehabilitation, construction of tourist
attractions, or road repair.
b. Human resource development by holding workshops or training to improve the
ability of the community as tourism actors.
c. Tourism promotion introduces Dieng, especially the "local culinary tour" program
that is being carried out.
d. Decision making in all tourism programs run.
e. Provide retribution to pokdarwis or business actors.
f. Rule makers about good culinary standards.
Media
a. Get involved in promoting "local cuisine" through social media.
b. As an important actor who is able to help increase local culinary enthusiasts in Dieng.
c. Together with the government of the Wonosobo Tourism Office in organizing a
culinary event program that has been carried out from early January 2023.
Local Community (Pokdarwis Pandawa)
a. As an actor who coordinates between stakeholders
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b. Organizing various events such as Dieng Culture Festival.
c. Helping to promote Dieng, especially culinary on social media owned by pokdarwisa
pandawa.
d. Contribute funds allocated to the village including training activities provided by the
government.
Academics
a. Working with MSME owners to process Dieng agricultural products such as carica
into more diverse and innovative products.
b. As a researcher in various programs that can provide the right strategy for the
development of local Dieng culinary.
c. Academics who assist in standardizing nutrition and hygiene of local Dieng culinary.
d. Researchers who provide advice and input for agricultural care in order to get good
yields for local culinary raw materials.
Businessman
a. As a direct actor engaged in the culinary field.
b. Maintaining the identity of local culinary flavors from generation to generation.
c. Collaborating with academics in the development of more varied processing of local
culinary products.
d. Cooperate with the government in all culinary activities or events held by the
government.
Swot Analysis and IE Matrix
IFEM (The Internal Factor Evaluation Matric)
After obtaining internal strategy factors about strengths and weaknesses, a
questionnaire was given regarding the giving of weights and ratings (ratting) to the
variables of strengths and weaknesses then weighting with the paired comparison matrix
method. The ranking and weighting results can be seen in table 6.1
Table 2. IFEM Matrix Analysis
IFE MATRIX (Internal Factor Evaluation)
Strategic Factors
Weig
ht
Ratin
g
Scor
e
Strength
Dieng is a complete tourist destination
0,10
3
0,30
Community friendliness
0,1
3
0,3
Beautiful natural scenery especially sunrise
0,14
3
0,42
A variety of local culinary that is synonymous with
community culture
0,11
3
0,33
Weakness
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IFE MATRIX (Internal Factor Evaluation)
Strategic Factors
Weig
ht
Ratin
g
Scor
e
No beach
0,10
3
0,3
Inadequate accommodation facilities
0,13
3
0,39
Remote locations
0,11
3
0,33
Less promotion
0,10
3
0,3
The government does not support the development of Dieng
tourism
0,11
3
0,33
Low HR quality
0,12
3
0,36
Total IFE
1,00
3,00
Source: Author's Documentation, 2023
EFEM (The External Factor Evaluation Matrix)
The EFEM matrix is used to determine external factors related to threats and
opportunities that are considered important. After obtaining these external strategy
factors which include opportunities and threats, the next stage is the same as the IFE
analysis stage. Look for ranking and weighting results as follows (Juliana, 2019):
Table 3. EFEM Matrix Analysis
EFE MATRIX (External Factor Evaluation)
Strategy Factors
Weig
ht
Rati
ng
Sco
re
Opportunity
Creating new tourist destinations with their culinary potential
0,12
4
0,48
The opportunity to dominate the market is still open (domestic
and foreign)
0,11
4
0,44
Development of technology and information
0,13
3
0,39
Have a good travel brand image
0,11
3
0,33
Dieng has many event programs and can involve culinary in it
0,10
3
0,3
Threat
Many new destination competitors are more exciting
0,10
3
0,3
Damage and deterioration in the quality of historical buildings
and destination facilities
0,11
3
0,33
Many more interesting modern culinary menus
0,12
3
0,36
Low interest in local cuisine in the younger generation
0,1
3
0,3
Prone to natural disasters
0,13
3
0,39
Total EFE
1,00
3,62
Source: Author's Documentation, 2023
IE Analysis
The IE matrix produced in this study is a combined result of the results of the total
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weight score of IFE on the x-axis and the EFE weight score on the y-axis. The result of
the IFE score is 3.62 which is located in cell I of the strong category. The score on the y-
axis of EFE 3.00 berate lies in cell I high. Therefore, the IE cell in this study regarding the
development of local culinary as a tourist attraction is in cell I. This explanation can be
seen in table 5.6 as follows:
Table 4 IE Analysis
Strong3.0 to 4.0
Average 2.0 to
2.99
Weak 1.0 to 1.99
High 3.0 to 4.0
I
II
III
Medium 2.0 to
2.99
IV
V
VI
Low 1.0 to 1.99
VII
VIII
IX
Source: Author's Documentation, 2023
SWOT
Based on the results of research in analyzing internal factors (strengths and weaknesses),
as well as external environmental factors (opportunities and threats), it can be explained
in the following SWOT matrix (Alia et al., 2018):
Table 5. SWOT Matrix The Role of Stakeholders in Local Culinary Development
Strategy as a Tourism Attraction in Dieng Wonosobo Highlands, Central Java
IFAS
EFAS
Strength
Debilitation
1. Dieng Complete
Tourist Destination
2. Community
friendliness
3. Beautiful natural
scenery especially
sunrise
4. A variety of local
culinary that is
synonymous with
community culture
1. Inadequate
accommodation
2. Remote location
within reach
3. Lack of Promotion
4. Low HR quality
5. It's getting harder
and harder to find
local cuisine
Chance
SO Strategy
WO Strategy
1. Create a culinary
tourism destination
2. The opportunity to
dominate the market
is still open (domestic
and foreign)
a. Opening local
culinary tourism
destinations in every
Dieng tourist
destination
b. The government
focuses on promoting
a. The government
conducts trainings on
tourism, especially in
the culinary world in
each village.
b. The government
focuses on funding
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3. Development of
technology and
information
4. Good travel brand
image
5. There are many event
programs and can
involve culinary in it.
social media about
local culinary tourism
by combining
natural, cultural and
historical attractions
c. Providing
opportunities for
culinary MSMEs in
every event in Dieng
d. Involving the
community to be
directly involved in
the development of
culinary tourism
tourism development
for adequate building
facilities and
accommodation
c. Increasing homestay
accommodation with
good hospitality
standards
Threat
ST Strategy
SW Strategy
1. More exciting new
destination
competitors
2. Damage and
deterioration of
building quality in
DTW
3. The abundance of
modern culinary
menus that are more
interesting
4. Low interest in local
cuisine in the
younger generation
5. Prone to natural
disasters
a. Revitalize the old
destination area that
is almost dead
without changing the
characteristics of the
destination
b. Pay attention to and
maintain the quality
of buildings in every
historical heritage
building
c. Pay attention to
interesting local
culinary packaging
d. Educating and
introducing various
local culinary flavors
to tourists and the
younger generation
e. Serving instagramble
local cuisine with
interesting places
a. Create training on
digital marketing in
every local culinary
MSME
b. Working with
culinary influencers
in the Dieng area to
introduce them to
their social media
c. Educating every
tourist destination
manager about
handling natural
disasters
Source: Author's Documentation, 2023
Alternative strategies that can be applied to the development of local Dieng culinary
as a tourist attraction
Based on the SWOT matrix, several alternative strategies were produced in the
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development of local cuisine as a tourist attraction in Dieng, namely as follows:
Strength Opportunities (SO) Strategy
a. Creating local culinary tourism destinations in each tourist destination
b. The government focuses on promoting social media about local culinary tourism by
combining natural, cultural and historical attractions.
c. Providing opportunities for culinary MSMEs in every event in Dieng
d. Involving the community to be directly involved in the development of culinary
tourism
Weakness Opportunities (WO) Strategy
a. The government conducts trainings on tourism, especially in the culinary world in
each village.
b. The government focuses on funding tourism development for adequate building and
accommodation facilities.
c. Increasing homestay lodging accommodation with good hospitality standards.
Strength Threats (ST) Strategy
a. Revitalize old destination areas that are almost dead without changing the
characteristics of the destination.
b. Pay attention and maintain the quality of buildings in every historical heritage
building.
c. Pay attention to interesting local culinary packaging.
d. Educating and introducing a variety of local culinary flavors to tourists and the
younger generation.
e. Serving instagramble local cuisine with interesting places.
Weakness Threats (WT) Strategy
a. Create training on digital marketing in every local culinary MSME.
b. Working with culinary influencers in the Dieng area to introduce them to their social
media.
c. Educating every tourist destination manager about handling natural disasters.
Conclusion
The local culinary development strategy produced in this study with IE SWOT analysis
resulted in an IFE score of 3.00 and an EFE score of 3.62 thus the x and y axis points are
in cell I. Cell I or quadrant I describes that position grows and develops. This strategy
shows that the existing potential is very strong and can be developed with the strategy
produced in this SWOT analysis.
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