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E-Journal of Tourism Vol.4. No.2. (2017): 78-84
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1
The Process of Making Tempe Benguk as Tourist Attraction
in Kulon Progo Yogyakarta
Dhanik Puspita Sari
Bogor Institute of Tourism, Bogor Indonesia
Corresponding Author: dhanik_puspitasari@yahoo.com
ARTICLE INFO
Received
21 September 2016
Accepted
30 July 2017
Available online
25 August 2017
ABSTRACT
This research discuss the process of making tempe with benguk
bean (Mucuna pruriens) as the raw material that can be developed into a
form of cultural tourism attractions which aims to improve the income level
of the local community in the area of Kulon Progo Regency, Yogyakarta. The
used of Benguk Bean based on its originally that only can be found around
this region and cannot be treated carelessly due to contain toxic compounds
which must be removed. The process and method of cooking is still done in
traditional ways, it begin by washing the benguk bean, boiling to fermenting
and transform into edible food. The makers still using the traditional stove
with firewood or old coconut leaf, bamboo strainer, using ashes, yeast, and
banana leaves or teak leaves. This study uses a qualitative study approach.
The data used are primary and secondary data collected in several ways
including observation, in-depth interviews, documentation and litelature
study. This study will focus on the activities done in the process of making
tempe benguk as a tourist attraction using Mix activties: the nature of
activities in tourism destination.
Keywords: tempe benguk, cooking process, cultural tourism, attraction,
tourist activity
Introduction
Background
Kulon Progo is a district located in the
western part of the Yogyakarta province,
Indonesia, which still dominated by a strong
culture that continues to be maintained
ingrained in society. Variety of cultures could
be found at the local food that is still
maintained. Food is the main determinant
factor of human identity, because food is a
culture (Imelda, 2015). One among these
Kulon Progo specific foods is made from
Benguk bean, commonly called Tempe
benguk. Tempe is kind of food made from
soybean, and tempe benguk use benguk bean
as the main ingrediens replacing the soybean.
Its unique taste and texture make it become the
most wanted specific food in Kulon Progo.
But unfurnately still not develop well due to
less attention from the goverment to maintain
the sustainablity of this food.
UNWTO 2012 stipulates that 30% of
revenue comes from gastronomic tours; 40%
of tourist spending is for food and beverages;
50% of revenue comes from the restaurant
rating. Gastronomy Indonesia on a large scale
accounts for a sizeable revenue, ie 30% of
total revenue Indonesia Tourism (Imelda,
2015). ICOMOS Charter for Cultural Tourism,
Draft April 1997, define that the cultural
tourism is mentions and highlights not just the
man made attractions connected to cultural
tourism, but the surrounding physical
1
The article had been presented in The International
Tourism Conference ―Promoting Cultural & Heritage
Tourism‖ at Udayana University, 1-3 September 2016.
mailto:dhanik_puspitasari@yahoo.com
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environment as well providing a wider spatial
scope to this form of. Means the food or
culinary is also became the object of cultural
tourism. The cuisine or food plays a role in
satisfying of the tourist experience and as part
of the cultural heritage of the destination
(Ignatov and Smith, 2006). Food become an
unseperated way of life of local people. It
shows their culture, their preference, their pure
customs, and can also become an attraction to
attract people to come to one destination.
Based on the above explanation the
research Problems are as follow: (i) How is the
process in making tempe benguk in Kulon
Progo, Yogyakarta? (ii) Is the process of
making Tempe benguk could become a
tourism cultural attraction in Kulon Progo,
Yogyakarta? (iii) What can the government do
to support this activities to be a competitive
cultural tourism attraction?
Research Objective
Objective of the research is to analyze
the activities occur in the prosess of making
tempe benguk based on the nature of activity
in tourism destination to be a cultural tourism
attraction in Kulon Progo, Yogyakarta.
Literature Review
The cuisine or food plays a role in
satisfying of the tourist experience and as part
of the cultural heritage of the destination
(Ignatov and Smith, 2006). Food become an
unseperated way of life of local people. It
shows their culture, their preference, their pure
customs, and can also become an attraction to
attract people to come to one destination.
An attraction is any object, person,
place, or concept that draws people either
geographically or through remote electronic
means so that they might have an experience.
The experience can be recreational, spiritual,
or otherwise (International Cooperation For
Development,http://ms.rmportal.net/course/cat
egory.php?id=51). To get the experience,
tourist shall do acivities. Without activities
there will be nothing to remember. The
activities dimension of destination
attractiveness appears to be growing in
importance as the traveller increasingly seeks
experiences that go beyond the more passive
visitation practices of the past (Ritchie and
Crouch, 2010).
Methodology
Research Location
This research is located in districts
Temon, Kulon Progo, Yogyakarta. This study
uses a qualitative method. Qualitative data
includes: information, opinions, ideas,
expression, impression, hope, praise, and
criticism that comes from the makers and
sellers of tempe benguk to be able to provide a
holistic description of the potential cultural
tourism attractions in the process of making
tempe benguk in terms of the mix of activities.
Data
Primary data are derived from the
makers and sellers of tempe benguk, while
secondary data are geatherd through the study
of literature, and other previous studies. In this
research using data collection techniques as
follows:
1. Observation, direct observations in the
field about the process of making and
selling tempe benguk.
2. In-depth interviews based on guidelines
interviews with the makers and sellers
of tempe benguk at the time of the
study. Through this interview we will
get deeper information and detail on the
problems studied
3. Documentation, documented in photos
and videos
4. Literature, take the theory and the
results of previous research and
writings which can be used in this
research is based on any kinds of
references.
Data Analysis
The technique used to analyze the data
is a descriptive qualitative analysis, that is all
the collected data is analyzed and searched the
threads with the theories provided so as to
Interpret and draw conclusions based on the
value of the tourist activities in the process of
making tempe benguk, so it can be said that it
could be a cultural tourism attraction.
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Results and Discussion
What is tempe benguk? The results
show that benguk is still similar with snow
peas or beans. This plant vines such as lentils
and beans. These plants do not really need a
lot of water. In fact, this plant can grow in
almost any place. Generally in this area this
plant is not grown specifically and intensively.
It olny become an additional plant or filling
wastedland or intercroping in the rice field
therefore, these plants are found along
riverbanks, rice fields, and the slope of the
mountain slopes. Benguk bean contain toxic
cyanide (HCN), the content of cyanide in fresh
seeds is about 11.05 mg / 100 g and after
soaking 3 days stay 0.3 mg. Seeds contain
10% moisture, 23.4% protein, 5.7% fat, total
carbohydrates 59.5%, N-free extract 51.5%,
fiber 6.4%, ash 3%, 0.18% Ca, P 0.99% and
K1,36%. Each 100g contains vitamins A 50IU,
0,50mg thiamine, riboflavin 0,20mg and
niacin 1.7 mg. Content of total digestible
nutrient 81.7% and 19% digestible protein.
The amino acid content in mg / gN: 300
isoleucine, leucine 475, lysine 388, 75
methionine, cystine 56, 300 phenylalanine,
tyrosine 319, 250 threonine, valine 344, 494
arginine, histidine 131, alanine 219, sour
aspartate 794, 763 glutamic acid, glycine 288,
proline 369 and serine 306 (Duke, Reed and
Weder, 1981).
This plant has some advantages such as :
1. Able to reduce the trembling tremor
symptoms of Parkinson.
2. As a food ingredient that is processed
into tempe benguk
3. As the material of the pharmaceutical
industry in the United States. For
example, Benguk bean extract capsule
brands most popoler in the US, namely
Dopa Bean, which is marketed by
Solaray, Mucuna by Physician
Formulas, Inc., and L-Dopa by Unique
Nutrition.
4. As a substitute for Viagra, used by
pharmacists of Chao Phya Hospital
Abhaibhubejhr in Prachinburi Thailand.
5. As a cure. The sap from the stem is
used to stop bleeding from minor cuts
Tempe is a food made from soybean
as a raw materials and fermented using some
types of fungi. The price of soybeans always
increasing day by day, and this benguk bean
can be an alternative maerials to replacing
soybean. Tempe benguk si made from benguk
bean (Mucuna pruriens), which has a long and
fairy difficult process, and require extra
attention due to the toxic compounds
contained therein.
Beside, the fermentation process of
benguk bean become tempeh also can
eliminate cyanide, in tempe, HCN content has
been completely lost so that it can be stated
that the tempe surly safe for consumption.
Tempe is one of the most popular food
in Indonesia. It consumed by any social class
of society. It is in their blood. Many
Indoneisan said if tempe is main food on
Indonesia. It cannot be separated and closely
related to the daily life of a society. The study
by Ritche and Zins shows that the gastronomy
or style of food perparation particular or the
region is one of the component of the culture
(Ritchie and Crouch, 2003). Cooking is
the skill or activity of preparingand heating fo
od to be eaten. Cooking process is a stage of
cooking food that is not edible to be worth
eating.
Figure 1: The cooking process of Tempe
Beguk
The Figure 1 help us in understanding
the steps in making tempe benguk. The
process of making tempe benguk starts with
washing the benguk bean thoroughly, then
boiled using traditional fire hearths and
firewood as fuel. Boil until the hunk of the
http://dictionary.cambridge.org/us/dictionary/english/skill
http://dictionary.cambridge.org/us/dictionary/english/activity
http://dictionary.cambridge.org/us/dictionary/english/prepare
http://dictionary.cambridge.org/us/dictionary/english/heating
http://dictionary.cambridge.org/us/dictionary/english/food
http://dictionary.cambridge.org/us/dictionary/english/food
http://dictionary.cambridge.org/us/dictionary/english/eat
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Benguk Bean can be separated from seeds.
Then the next process is the separation of bean
husk of the seeds that are still done manually
which is separated one by one using hand.
After clean from hunks, the benguk bean are
soaked for approximately 3 to 4 days and
replaced the water twice a day, to eliminate the
toxic substances contained therein cyanide.
Toxic compounds, includng HCN will be lost
by boiling and soaking for 3 days with
replacement of water per day (Josephine and
Janardhanan, 2013).
After a few days soaked, benguk bean
are sliced into small parts, it should be 2
nd
boiling then cooling. The process of soaking,
slicing and mashed seeds, and can cause
hydrolysis, thus freeing cyanide in Benguk
bean. Than loaded into a large container and
flat made of bamboo which is commonly
called the 'tampah' to be cooled. After no
longer steam coming out of the stew benguk
bean, the next process is the provision of yeast
that occurs naturally in the chemical process of
fermenting beans into tempe benguk. Once
evenly mixed with yeast, the next process is
the packaging process or wrapping the surly
seeds using banana leaves or the teak leaves,
and tied with string also derived from dried
banana leaves. Keep it in room temperature for
at least two days for the perfect fermentation
process and the beans are covered by a white
membrane indicating that beans have become
Tempe benguk and ready to be processed into
a wide variety of foods.
Activitiy as Tourist Attraction
This process of making tempe benguk
will provide an experience for tourist as a form
of attraction. According to Josephine and
Janardhanan (2013) some people might
include the experience as one of the tourist
components, but no product can provide an
experience, only an opportunity to have an
experience. Activity will last in tourist mind.
Weather they like it or hate it. To get the
experience, they need to stayed at a place for
some time. Taking a tour means taking
service, and when a person buys a service, he
purchases a set of intangible activities carried
out on his behalf. But when he buys an
experience, he pays to spend time enjoying a
series of memorable events that a company
stages—as in a theatrical play—to engage him
in a personal way (Pine II and Gilmore, 1999).
Figure 2. The experience realism. Adopted
from Pine II and Gilmore (1999).
In the Figure 2, the experience contain
of esthetic, escapiet, educational and
entertainment. Esthetic are what makes tourist
come,environtment ( inviting, interesting, or
comfortable), creating an atmosphere that
makes tourists feel free. Escapist is all aspect
that can draw the tourist in activities.
Educational is active participation to get
involve in the process of making tempe
benguk, to engage them in the exploration of
knowledge and skills. Entertainmant provide
for them to enjoying and laughing at
experience. Some tourist will be laughing
while they having difficulties in using some
traditional tools while making this food.
Attraction is a very important factor in
setting up a destination. Without atraction,
there will be no tourist will come. The core
resources and attractions are the fundamental
reasons that prospective visitor choose one
destination over another (Ritchie and Crouch,
2010). The real reason for visiting a
destination is to do things-to actively
participate in activities that stimulate for the
moment, and then to leave as a participant who
has vibrant memries of what he or she has
done (Ritchie and Crouch, 2003), without
attraction there will be no tourist come to visit
the destination, why? because there is nothing
to do. Factors of core resources and attractions
fall into seven categories: physiography and
climate, culture and history, market ties, mix
of activities, special events, entertainment,
tourism suprastructure (Ritchie and Crouch,
2010).
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The range or mix activities within a
destination represents one of the most critical
aspects of destination appeal. While the
actvities within a destination may be defined
to a large extent by physiography and culture,
there is nevertheless considerable scope for
creativty and initiative. Reffering to the report
from the International Cooperation For
Development(http://ms.rmportal.net/course/cat
egory.php?id=51) found that every visitor
experiences an attraction, but how they
experience depends on the activity they select.
It makes the activity as the stressing point as
the core of attraction. Experience can be
created and develop. It just a matter of timing
and oppurtunitty.
Figure 3: The Activity Charateristics
Classification Wheel
adopted from Ritchie & Crouch
(2003;119)
From destination point of view,
activities can be categorized in many ways.
One form of classification could be seen in
Fig. 3. Based on wide range of activity
characteristics contained in that process, now
we need to observe what is important is that
the destination managers attemp to provide a
board mix of activities (Ritchie and Crouch,
2003). This mix is however, should observe
the following principles:
1. Consistent with the nature and
topography of destination.
2. Conistent with the values of the local
population.
3. Observe the local regulations and
legislation
4. Provide activities thay are
complimentary
5. Offer activities that are uniquely
appropriate
Based on observation, the activity
charateristics classification in Figure 3 can be
inteprate as follows (see Table 1).
Table 1. Activities in the process of making
Tempe benguk in Kulon Progo
Yogyakarta
No
Charateristics Activity
Dimension Indicator Yes No
1 Adventure 1. Soft
Adventure
2. Hard
Adventure
2 Space 3. Ourdoor
4. Indoor
3 Season 5. Winter
6. Summer
4 Track 7. Leave track
8. Leave no
track
5 Involvment 9. Passive
10. Active
6 Complexity 11. Shopisticate
d
12. Simple
7 Cost 13. High cost
14. Low cost
8 Purpose 15. Educational
16. Recreational
9 Market 17. Family
Oriented
18. Adult
Oriented
10 Access 19. Difficult
Access
20. Easy Access
11 Nature 21. Relaxing
22. Demanding
Source: Observation and Interview
Based on the Tabel 1 can be seen that
almost all activites (14 out of 22) charatesistics
is already in the process of making tempe
benguk. All of the importan mix activities are
inside the process of making tempe benguk.
This process can be seen (the process) and
made (the tempe benguk) by tourists within a
period of 40 minutes to 1 hour. It‘s quite takes
time to gather the experience for the tourist.
The details of each Mix activities are as
follows:
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1. Adventure (Soft Adventure)
a. No need hard effort or energy in
doing this activity
2. Space (Indoor)
a. Most of the activities are in the
kitchen area, so in any kind of
season, this activity still can be
done
3. Season (All Seasons)
a. The raw material is always
available in all season.
b. The activity is indoor, so the
process can be done troughout the
year
4. Track (Leave no track)
a. activities that do not leave traces
that could disrupt the balance of
the environment
b. all of material already provided by
the tempe maker.
5. Involvment (Active)
a. arequires the active involvement
of the tourists.
b. Breaking the Benguk shell
c. Washing the Benguk bean
d. Boiling the Benguk bean on the
soil stove
e. Using and adding more firewood
as the main source of fire
f. Soaking the beans in the water
g. Wraping the Benguk bean with
banana leaves and teak leaves
(wrap with specific folds)
h. Placing Tempe benguk in storage
area.
i. Taking picture in all process
j. Taking video in hole process
k. Taste the ready to eat Tempe
benguk
l. Buying the ready Tempe benguk
6. Complexity (Simple)
a. All the tools used are very simple
b. Simple flow activities
7. Cost (Low Cost)
a. Using local material
b. Some materials are in the nature
8. Purpose (Educational and recreational)
a. Knowing what is tempe
b. Knowing how to make tempe
c. Knowing how to remove toxins in
a Benguk bean
d. Natural Atmosphere to relieve
stress
e. Feeling the local culture
f. Finding natural environtment
9. Market (All segment, either family or
adult)
a. This activity suit for all ages. Can
be done individually or group.
10. Access (Easy Access)
a. The workshop of tepe maker easy
to reach.
b. not too far from major roads
c. available public transport
11. Nature (Relaxing)
a. Making Tempe benguk should not
in hurry, it won‘t be tempe if the
process not done trough the steps
carefully.
Conclusion
Tempe benguk is one of specific food
from Kulon Progo, Yogyakarta. For Kulon
Progo‘s people, it is in their daily life to eat
and consume tempe benguk. Benguk beans
(Mucuna pruriens), is a substitute ingredient in
making tempe. Kulon Progo contours is rather
dry and a little heat is a perfect area for a
benguk bean to grow. If treated well, if we
compare with soybeans, in the same piece of
land it can produce greather than soybeans. So
viewed from the economical side, then this
Benguk Bean has a high economic value
anyway. Based on the analysis, in table 1, we
can get a clue that the activities (the process in
making Tempe benguk) already get 14 out of
22 items charateristics activity in it, means it
can be a cultural tourist attraction in Kulon
Progo, Yogyakarta.
It consistent with the nature and
topography in that area, raw materials gathered
from the surrounding area of Kulon Progo
which is rather sandy and less rainfall. This
benguk bean grows in sandy loam to silty
loam, and most of people there consume it in
their daily life. It also consistent with the
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values of the local population. Simplicity,
familiarity and maintain the natural balance is
retained by using natural raw material that is
used only as needed, as well as the
manufacturing process entirely without the use
of additional chemicals.
This activity in accordance with the
Local regulation and legislation of the region,
Kulon Progo regent has his own vision to
developing regional food security by
consuming local food. In the process in
making tempe benguk, a lot of unique
activities offered. Using traditional tools could
provide great experience for tourist. Crack or
open Benguk shells, cook on a stove made of
soil and maintain a stable flame using bamboo,
eparating the benguk bean with husk, steaming
using a bamboo steamer, wrap with banana
leaves or teak leaves and others.
This activity can be done throughout
the year regardless of the season. Whether it's
the rainy season and dry season, this is
because this benguk bean can be plant
throughout the year regardless of season. This
activity has economic value if well developed
when assisted by the government and the
private sector for packing and marketing.
When tempe benguk have been made, it can be
sold either raw or processed into other
comestible.
This process can be a cultural tourist
attraction because it contains of cultural items
(gastronomy/food) and all important mix of
activities needed for a potential tourist
attraction. To make it happend, it would
require the participation of a wide range of
parties among which
1. The Goverment
a. So its time for the government to
develop this tourist attraction by
promoting this activities to all tourism
stakeholders.
b. Giving information to the local society
regarding to the positive effect that can
be gain with this activities.
c. Giving them training regarding the
higenity, durability and packaging of
the product made from tempe benguk
so it can be compet with moderen food.
2. The Local Communities
a. Plant this benguk bean consistently
b. Have a willingness to follow the
training conducted from goverment or
other organization to develop the
quality of the product.
3. The stakeholders
a. They can include a visit to the village
temon as part of a tour package offered,
b. Promote this activities using social
media
c. Make a review of the activity of
making tempe surly as a new tourist
attraction
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