Pemanfaatan Olahan Salak dalam Mendukung Wisata Kuliner di Kota Padangsidimpuan

Abstract

The Utilization of Salak Processing in Padangsidimpuan City as an Attractive Aspect in Nature and Human-Based Tourism Activities This writing is motivated by the author's interest in seeing the salak fruit as a processed form that provides support for tourism activities in Padangsidimpuan City. This writing uses a qualitative methodology perspective with an ethnographic approach to get a complete picture of the salak fruit in the life of the Padangsidimpuan community specifically and as an aspect driving tourism activities in general. This writing interviewed ten informants, the key informants were shop owners, and the main informants were tourists and people who bought processed salak through observation and interview processes. The results of this study found a center for processed salak souvenirs, such as salak cake, salak ice cream, and salak dodol, which comes from salak plantations in Padangsidimpuan City, besides being an identity of the Padangsidimpuan region. The creative process of processed salak is still undergoing an adaptive process in terms of shape, taste, price, and availability of processed salak. Another utilization of this processed salak product is its practicality for tourists and the community to bring it to their hometown. Moreover, the taste that is still acceptable to people outside of Padangsidimpuan City can be a consideration for tourists and the community in choosing processed products as a fruit of their hands. The suggestion in this writing is the need for support from the government as policymakers, encouraging salak farmers to increase production, and adding sales outlets for processed salak in several strategic tourism locations in Padangsidimpuan.The Utilization of Salak Processing in Padangsidimpuan City as an Attractive Aspect in Nature and Human-Based Tourism Activities This writing is motivated by the author's interest in seeing the salak fruit as a processed form that provides support for tourism activities in Padangsidimpuan City. This writing uses a qualitative methodology perspective with an ethnographic approach to get a complete picture of the salak fruit in the life of the Padangsidimpuan community specifically and as an aspect driving tourism activities in general. This writing interviewed ten informants, the key informants were shop owners, and the main informants were tourists and people who bought processed salak through observation and interview processes. The results of this study found a center for processed salak souvenirs, such as salak cake, salak ice cream, and salak dodol, which comes from salak plantations in Padangsidimpuan City, besides being an identity of the Padangsidimpuan region. The creative process of processed salak is still undergoing an adaptive process in terms of shape, taste, price, and availability of processed salak. Another utilization of this processed salak product is its practicality for tourists and the community to bring it to their hometown. Moreover, the taste that is still acceptable to people outside of Padangsidimpuan City can be a consideration for tourists and the community in choosing processed products as a fruit of their hands. The suggestion in this writing is the need for support from the government as policymakers, encouraging salak farmers to increase production, and adding sales outlets for processed salak in several strategic tourism locations in Padangsidimpuan.