THE ATTRACTION OF GEBLEK TRADITIONAL FOOD AS A SPECIAL CULINARY TOURISM OF KULON PROGO,SPECIAL REGION OF YOGYAKARTA

Abstract

Each region in the Special Region of Yogyakarta has a unique culinary, especially traditional food called geblek. It is a typical traditional food derived from Kulon Progo Regency. The purpose of this study is to explore the potential of Geblek as a culinary traditional food from Kulon Progo area. The research method used is a qualitative approach in which the object of this research is geblek. While the key informants of this study were geblek producers and sellers in the area of Kulon Progo. The data collection techniques in this study used interviews, observation, documentation and literature study proposed by Damanic and Weber including uniqueness, originality, authenticity and diversity. Furthermore, the analysis of this research employs Miles and Huberman (2006) namely data reduction, data presentation and drawing conclusions. The results of this study are, geblek has potential as a culinary food because it has uniqueness that is not owned by other regions. It is unique because it is formed like a number eight or sachet. Moreover, it will be better if we eat it with tempe benguk which is made of koro beans cooked with coconut milk. The origin of geblek is made of cassava in which it is Kulon Progo staple food. In so doing, to replace its staple food, people make geblek to replace it since they have difficulty to get rice. Nowadays, geblek is transformed with various flavors, such shrimp, tuna, and mackerel and a sprinkling of various spices such as barbeque and cheese. Keywords: tourist attraction, culinary tourism, traditional food, geblek