POTENTIAL OF BRONGKOS AS YOGYAKARTA CULINARY TOURISM ATTRACTION

Abstract

Food and tourism are two inseparable things. Wherever a person travels, he will always need food to fill his stomach. However, the culinary tourism trend, which has been developed since the early 2000s, has positioned food as more than just a hunger pang. Traditional typical food in a specific area can be an attraction that creates tourists' motivation to visit. Yogyakarta as a special area that is never deserted from tourist visits, both domestic and foreign, has a lot of culinary potentials which can be a tourist attraction. The culinary delights of Yogyakarta also do not seem strong enough to be an attractive factor that motivates tourists to come. This research was conducted to analyze the potential of one of Yogyakarta's traditional foods, namely Brongkos, to become a culinary tourism attraction in Yogyakarta. Brongkos is a unique dish because it is a combination of acculturation from the Netherlands and Indonesia, where the combination is seen in the ingredients and the way of processing. The research method used is descriptive qualitative by using the theory of tourist attraction proposed by Damanik and Weber, (uniqueness, originality, authenticity, and diversity). The data were collected by observation and interviews. The results show that Brongkos traditional food has a potential tourist attraction, where this food uses special Javanese spices such as kluwak, tolo beans, and beef as the main ingredients. Acculturation is created from food processing. This is what makes Brongkos an icon of Yogyakarta's traditional food.