Traditional Cake Tolpit as Gastronomic Tourism (Exploration Study on Tolpit MSME in Bantul Regency, Yogyakarta)

Abstract

Bantul is one of the regencies in Yogyakarta where it has many delicious traditional foods to be proud of such as Mie Lethek, Mie Pentil, Geplak and others. However, there is a quite unique traditional food which has an odd name and it is called as "tolpit". "Tolpit" cake is people's food which is often served at various celebrations or as a side dish for tea and coffee when relaxing. The purpose of this study is to describe the history or philosophy, the method of its processing and the equipment used in processing it and to find out the role of MSMEs in preserving the traditional "tolpit" cake. This study was carried out by using a descriptive research method with a qualitative approach. The data collection techniques are by implementing in-depth interviews, observation, documentation and literature study. Meanwhile, the key informants in this study were historians or gastronomy experts who understood the existence of the traditional "tolpit" cake, whilst, additional informants in this study were traders or MSMEs who make it. Furthermore, the analysis technique of this study uses Milles and Huberman (2006) approach which includes data reduction, data presentation, data presentation and drawing conclusions. The results of the study show that the processing of traditional "tolpit" food is quite simple by using tools and materials which are easy to find. In addition, the role of MSMEs in preserving the traditional "tolpit" cake is much taken into account, because they can boost the name of this traditional "tolpit" cake to be well known in Yogyakarta and surrounding areas. Also, by participating in traditional snack festivals, MSME of traditional "tolpit" cake producers can also continue to preserve these traditional cakes, so that they will always exist.

Keywords: culinary tourism, gastronomic tourism, tolpit, traditional food