Tour Packaging based on Local Culinary Products

in Cireundeu Traditional Village

Khoirul Fajri and Titing Kartika

Sekolah Tinggi Ilmu Ekonomi, Pariwisata Yapari, Bandung Indonesia

Keyword: Tour package, Kampung Adat Cireundeu, Local Culinary Products

Abstract: Packaging tour for a destination is very important. This is an effort to provide facilities for tourists in their

tourism activities in enjoying a destination. Incorporating culinary aspects into tour packages is still not a

priority in making tour packages so far. Cireundeu traditional village with typical local products like Rasi

(cassava Rice) is an interesting part and can be introduced to tourists. This study aims to analyze local

culinary products that can be used as tour packages in Cireundeu City of Cimahi. Tour Packaging can be

done among other with activities such as the introduction of local food with the community, educational

activities for making local food, as well as examining typical foods in terms of philosophy and history. The

method used in this research is a qualitative approach through interviews, observation and documentation

studies. The results of the study show that the packaging of tour packages based on local culinary products

can enrich the insights of tourists in addition to being able to enjoy nature, art and other cultures

1 INTRODUCTION

The development of business sectors in Indonesia

specifically in the form of providing good products

from companies included in the business class,

tourism objects and tourism businesses, one of

which is a travel company that forms a travel

agency. The main role of the travel agency

according to Desky (2001: 3) is to connect between

tourists and companies which providing travel

facilities needed by tourists to reach the destination

of travel.

Moreover, according to Indonesian Law No. 10

of 2009 concerning tourism that the Travel Bureau

or tour operator has an important role in advancing

the development of tourism because its main

function is making tour package products for

tourists. For this reason, the innovations of the types

of tour packages

made by a tour and travel agency company need

to be improved, apart from tour packages for natural

destinations, religious destinations, game

destinations, it is also necessary to develop

developments in terms of cultural tourism packages

of a village or customary community. One of the

activities of an indigenous community or village that

can be developed in a tour package is its traditional

culinary processing.

A village in the middle of the Cimahi City

metropolitan namely Cireundeu Village is one of the

locations located in Leuwi Gajah Village, South

Cimahi District, Cimahi City. This is based on Law

No. 1 of 2001 concerning the formation of the City

of Cimahi. Cireundeu Village is located on the

border of Cimahi City and West Bandung Regency,

precisely with Batujajar District. The distance from

Cireundeu Village to Leuwi Gajah Village ± 2 km to

South Cimahi District, and 6 km to the City or

Cimahi City Government, with a flat topography,

bumpy to hilly.

With all the potential, the uniqueness and local

wisdom that is owned is a special attraction with its

unusual characteristics like other communities,

namely making cassava as its main foodstuff, among

others for snacks and processed staple foods such as

rice or better known as Rasi, In addition, Rasi is

food made from cassava produced by the people of

Kampung Cireundeu include cassava opak, sampeu

skin jerky (denkusam), egg roll, rangining, gendu

tape, peyeum, cassava chips, aci flour, cassava

spices and can be enjoyed and denkusam), egg roll,

rangining, gendu tape, peyeum, cassava chips, aci

flour, cassava spices and cassava chips can be

166

Fajri, K. and Kartika, T.

Tour Packaging based on Local Culinary Products in Cireundeu Traditional Village.

DOI: 10.5220/0010221301660171

In Proceedings of the 1st NHI Tourism Forum (NTF 2019) - Enhancing Innovation in Gastronomic for Millennials, pages 166-171

ISBN: 978-989-758-495-4

enjoyed and see firsthand the manufacturing process

in the village of Cireundeu.

One of the development of tour packages that

can be done by business travel companies in the

field of packing tour packages is the local culinary

tour package of the Cireundeu traditional village.

2 LITERATURE REVIEW

2.1 Tour Package

According to the WATA (World Association of

Travel Agent) provisions, tourism is a trip for more

than three days, organized by a travel office in the

city and the event includes browsing in various

places or cities both inside and outside the country.

Meanwhile, according to Government

Legislation number 10, year 2009 concerning

tourism: tourism is a journey carried out by a person

or group of people by visiting a particular place for

recreational purposes, personal development, or

studying the tourist attractions that he visits in a

temporary period.

Another opinion is from Hornby AS in Suyitno,

2001, tour is journey in which a short stays are made

at a number of places, and the traveler finally returns

to his or her own place. (Travel is a journey where

someone is in the trip temporarily stopped in several

places and finally returned to the original place

where he began to travel.)

Referring to the above definitions, it can be

concluded that the notion of tourism emphasizes

more on activities carried out by tourists in a tourism

journey. In a tourist trip, tourists visit a historical

tourist spot so that tourists can be said to have

carried out historical tourism activities. In the sense

that activity is done is to enjoy historical objects.

This is an illustration of activities in a tourism trip.

Where activities in tourism are very much

determined by the interest of tourists themselves.

Not only determined by tourists' interests but based

on available tourism resources. Therefore there are

many historical tourism terms, cultural wista, natural

tourism, educational tourism, sports tourism and

other types of tourism.

While the types of tourism in terms of activities

or activities according to Kesrul, (39-40: 2003)

consist of; Pleasure Tourism, Recreation tourism,

cultur tourism, adventure tourism, business tourism

and Sport tourism, or sports, namely tourism

activities with scheduled events as the main visit to

visit regional or international sports events.

In tourist activities, dining tour packages become

a very important part. Tour Packages according to

Nuriata (2014: 11) are defined as a tourist trip with

one or more visit destinations arranged from certain

travel facilities in a fixed travel event, and sold as a

single price that concerns all components of the tour.

Damardjati in Suyitno (2001: 67) defines a

package tour as a tour plan or event that has been

arranged in a fixed manner, with a certain price that

includes costs for transfer/transportation,

accommodation/hotel facilities, and sightseeing in

the city, these attractions will be cheaper to fall

compared to specially planned tours or request

Whereas according to Desky (2001: 23) The tour

package is a combination of several tourism

products, a minimum of two products, which are

packaged into a single price that cannot be separated

from each other,

Based on the above experts’ definitions about

tour packages, the authors conclude that tour

package is a travel product that is planned and

organized by a travel agency where the travel

program has one or several visit destinations that

involve certain travel facilities that have a single

price concerning all components of a tour.

The types of tour packages include:

a. According to Suyitno (2001: 69) in terms of its

arrangement, package tours can be divided into

two, namely Ready Made Tour and Tailor

Made Tour.

 Ready Made Tour

Is a tour package prepared by the tour

operator without waiting for requests

from prospective participants. In other

words, the preparation of the product is

entirely on the initiative of the tour

operator.

 Tailor Made Tour

A tour package that has been prepared

after a request from prospective

participants.

b. Definition of tour packages in terms of the

origin of tourists

 According to the Desky (2001: 23),

Inbound is a tour package designed for

the consumption of foreign tourists with

the aim of traveling domestically. While

Outbound is a tour package designed for

consumption of domestic tourists, with

the of traveling abroad. In addition Yoeti

(2010: 75) inbound tourism is tourism that

specifically attracts or brings in foreign

tourists (foreign tourists) into the country

in order to increase foreign exchange

Tour Packaging based on Local Culinary Products in Cireundeu Traditional Village

167



earnings from the tourism sector. This

type of tourism will succeed, if domestic

tourism can be developed properly.

2.2 Itinerary

Itinerary according to Suyitno (2001) in a travel

planning book gives an understanding "A document

that can be used to illustrate the implementation of a

tour or become a shadow product that will be

accepted by consumers". Meanwhile, according to

Robert T Reilly is still in Suyitno, giving a

definition; "A day byday schedule of travel plans

and arrangements on a specific tour"

According to M. Kesrul (2003: 41), the

itinerary or tour program is: "A document that

contains a travel program, from the departure to the

destination to return to the place of origin with an

explanation of the travel time, the object of the visit

and the place to eat.

2.3 Cullinary

Culinary in English means kitchen matters relating

to cooking skills. A culinary center is a place to eat

with many food stands. Visitors are free to choose,

both food and eating places. The interior layout of

the Culinary Center is equivalent to the food court.

Food court is a place to eat with counters consisting

of various food vendors and a public area is

provided for self-serve dining. (Chambers-Essential

English Dictionary. Chambers Harrap Publishers

From various books including Larousse

Gastronomique's book The World’s Greatest

Cookerry Encyclopedia, there is no precise meaning

of Culinaire or Culinary. Culinary is also called the

art of cuisine. Textbooks on culinary books are used

by professionals so that they can control the

restaurant kitchen in terms of cooking techniques.

The basic theories of cooking skills include

management, selection of ingredients, preparation of

ingredients before processing, storage of ingredients,

menu settings, food processing, utilization of

leftovers, utilization of cooking utensils, food

appearance, and workforce management (Soenardi,

2013).

3 METHODS

The methodology used was qualitative approach.

The itinerary and design analysis of Cireundeu

leader community, Chief of kompepar in Cireundeu

and coordinator of local cullinary processing. Whilst

data collection was conducted by interview

techniques and literature studies

4 RESULT AND DISCUSSION

Based on the results of the research that has been

done, the following findings are obtained The

formula of packaging processing local cullinarry in

Cireunde as the product of tour package.

4.1 Culinary Potency

4.1.1 Making Rasi from Cassava

The first thing to make Rasi is to pull out the cassava

first after that it is peeled and paruded (a and b) until

smooth and washed thoroughly (c) and squeezed (d)

after being squeezed in the aci drying until a day

after dry, lifted and crushed until powdered and soft

after sifting and then made into a dough and steamed

until cooked for a maximum of five minutes (e and



Figure 1: Process of Making Rasi

Source: KKN STIEPAR 2019

4.1.2 Eggroll

Eggrolls are made with ingredients including eggs,

butter, sugar, constipation, cassava flour, and flour.

With the manufacturing flow as follows:

NTF 2019 - The NHI Tourism Forum

168

a. Eggs washed

b. Mixing ingredients: eggs, sugar, developer (in

the mixer) with cassava flour, flour, milk and

butter

c. After that the ingredients are mixed into a

mixture

d. Then enter the printing stage

e. After that enter the packaging stage

f. Finally, Eggroll products are labeled,

production code and shelf life



Figure 2: Egg Roll

Source KKN, 2019

4.1.3 Cireng

Cireng made with ingredients including cassava

flour, leeks, salt, flavoring, pepper and hot water.

With the manufacturing flow as follows:

a. Leek washed and sliced

b. All ingredients are mixed and kneaded

c. After that the ingredients are mixed into a

mixture

d. Then enter the printing stage

e. After that enter the frying stage

f. Finally, Cireng products are neatly packaged



Figure 3: Cireng

4.1.4 Dendeng

Sampeu skin beef jerky is made with ingredients

including cassava peel and catfish with galangal,

white ingredients, onion, coriander, brown sugar,

white sugar, salt, pepper, flavoring and tamarind.

Production Process

a. Cassava peels are washed, boiled, soaked and

ground

b. Then catfish in pilet and in milled

c. After that galangal, onion, garlic and coriander

washed and then blended

d. Mix the ingredients and seasonings in a cook

until evenly mixed and cooked

e. After that the ingredients are mixed into a

mixture

f. Then enter the printing and baking stage

g. After that enter the frying stage

h. Finally, Sampeu Skin Dendeng products are

neatly packaged



Figure 4: Dendeng

4.1.5 Kecipir

Kecipir is made with ingredients including cassava

flour, eggs, butter, salt and flavoring.

Production Process:

a. Eggs washed

b. After that the ingredients are mixed into a

mixture and knead

c. Then enter the printing and frying stage

d. Lastly, Tasting products are neatly packaged

in addition to products produced by Serba

Singkong, there are also other products from

Cireundeu Village that are no less interesting. The

product is called Cassava Noodles or better known

as Mikong which has been established since 2017 in

Cireundeu Village based on a proposal from the

Ministry of Agriculture of Bogor.

The process of making Mikong takes one to two

days due to the heating process of cassava in the

oven for 10 hours before finally being processed to

the next stage. Mikong is not the same as instant

noodles in general, which uses seasoning. Teapi,

how to cook the same, only boiled and drained and

then mixed with the spices that have been provided.

The difference,

Tour Packaging based on Local Culinary Products in Cireundeu Traditional Village

169



Mikong is instant noodles made from cassava

which is marketed at a price of Rp 5,000 / pcs.

Figure 5: Mikong

4.2 Local Culinary Package

Based on the results of interviews with informants,

among others, one of the Cireundeu indigenous

elders, Abah Widi, obtained data information that

the development of visitors who want to see the

activities or activities of the Cireundeu community,

especially seeing the processing of cassava-based

food from time to time, there is an increase,

especially on days holiday.

Meanwhile, the representative of the compepar,

Mr. Ajat, also provided information that the

Kompepar was continuing to work on developing

cooperation with both the non-commercial

community and travel companies to arrange a

package of tourism packages, especially the local

culinary tour of Cireunde.

The steps in the preparation of culinary tour

packages based on information and data obtained are

as follows:



Figure 6: The Steps in The Preperation f Culinary Tour

Packages

Source: Research Data Analysis



4.3 Macro Factors

a. Human Resources

b. Local Government Regulation

c. Social and Culture

d. Technology

e. Geography

f. The Economy

g. Facilities and infrastructure

4.4 Micro Factors

a. Prospective Travelers

b. Visit Duration

c. Fees charged

d. Travel partners

4.5 Input

a. Culinary attraction

b. Local guide on culinary tourism

c. Cost of culinary processing raw materialsiner

4.6 Process

a. Compilation of culinary tourism programs

(Itinerary)

b. Calculation of selling prices for culinary tour

packages

c. Making a culinary tour package brochure

4.7 Output

a. Product Information Culinary tour packages in

the form of brochures

b. Cireundeu people's skills in packaging culinary

tour packages

4.8 Feedback

a. Evaluation results after organizing a culinary

tour package that has been prepared or

packaged.

b. Program improvement activities or prices of

culinary tour packages.

5 CONCLUSION

Based on the results of the study, a conclusion can

be made based on the identification of

predetermined problems, namely:

NTF 2019 - The NHI Tourism Forum

170

a. The indigenous people of Cireunde village

have a lot of potential local traditional culinary

tourism which can be developed into several

types of traditional culinary tourism packages

with the same basic ingredients namely

cassava.

b. The technique of packaging culinary tour

packages in the indigenous community of

Cireunde village can be done in 4 (Four) steps,

namely: 1). Input, 2). Process, 3). Output, 4).

Feedback or evaluation process. By paying

attention to 2 factors, namely macro and micro

factors.

REFERENCES

DeskyPengantar Bisnis Biro Perjalanan Wisata, Adicita

Yogyakarta, 2001

Indonesian Law of Tourism No. 10. 2009

Suyitno, Perencanaan wisata, Kanisius Yogyakarta 2001

Kesrul (2003) Penyelenggaraan operasi perjalanan wisata,

PT. Gramedia Widisarana, Jakarta, 2003

Nuriata Paket Wisata (Penyusunan Produk dan

penhitungan harga) Alfabeta, Bandung, 2014

Chambers-Essential English Dictionary. Chambers Harrap

Publishers Ltd.: 1995)

Soenardi, Tuti dan Tim Yayasan Gizi Kuliner Jakarta.

2013. Teori Dasar Kuliner. Jakarta: PT. Gramedia

Pustaka Utama

Tour Packaging based on Local Culinary Products in Cireundeu Traditional Village

171