THE POTENTIAL ATTRACTION OF SATE KLATHAK AS A GASTRONOMIC TOURISM IN BANTUL DISTRICT

Abstract

Sate klathak is a dish made from lambs which is skewered using iron bars and has become one of the culinary tourism destinations in Bantul Regency where it is visited by many tourists. In relation to, most tourists who visit Bantul are only consuming it, without having a desire to know its origin, the making process, and its serving. In so doing, this study aims to determine the attractiveness of sate klathak bu employing Damanik and Weber (2006) approach consisting of uniqueness, originality, authenticity and diversity and to determine the potential of sate klathak as a gastronomic tour in Bantul Regency. The method used in this study is descriptive qualitative and folklore method. Meanwhile, data collection methods were carried out through interviews, observation, documentation and literature studies. Whilst, data analysis referred to the theory of Milles and Huberman (2006), namely data reduction, data presentation and conclusion/verification. The results of this study indicate that sate klathak has a unique texture which can be seen from its origin and its cooking method. furthermore, originality lies in the use of raw materials and spices used. In addition, the authenticity is seen from the way of eating, serving and the condiments, while the diversity is in the various menu variants served. Sate klathak "Pak Pong" has the potential to be developed into a gastronomic tour. It can be seen that the “Pak Pong” sate klathak has met the criteria for indicators of gastronomic tourism potential according to Brilliant Savirin (1994), so that tourists who visit Bantul would not only eat and drink but also, they will get information about the sate klathak briefly. Keywords: culinary tourism, gastronomic tourism, sate klathak, tourism attraction