E-Journal of Tourism Vol.9. No.2. (2022): 210-217 http://ojs.unud.ac.id/index.php/eot 210 e-ISSN 2407-392X. p-ISSN 2541-0857 Planning of Gastronomic Tourism Destinations in Balikpapan City Gozali Gozali* School of Postgraduate of Tourism Studies, Gadjah Mada University, Indonesia Department of Hospitality Management, Balikpapan State Polytechnic, Indonesia *Corresponding Author: gozali@poltekba.ac.id DOI: https://doi.org/10.24922/eot.v9i2.88944 Article Info Submitted: July 14th 2022 Accepted: September 20th 2022 Published: September 30th 2022 Abstract Planning the development of food-related tourist destinations often ignores the expectations of tourists themselves. This phenomenon almost occurs in various regions in Indonesia, especially in Balikpapan City. The purpose of this study is to analyze the planning of gastronomic tourism destinations from the tourists' perspective. This research was conducted using a descriptive survey method to determine the expectations of tourists visiting Manggar Beach in Balikpapan City regarding the gastronomic aspect. Data collection was carried out in April–June 2022 using an online questionnaire (google form), which was distributed to 117 respondents. The results of data collection were analyzed using SPSS 21.0 descriptively (frequency, arithmetic mean, and standard deviation). The scale of validity and reliability was measured. Research findings show that the gastronomy offered by culinary centers is less varied, most 76.9% of visitors have the habit of bringing raw food ingredients and cooking independently, 15.4% brought food and beverages from home, and 7.7% bought those available at culinary centers. Most of the visitors rated the satisfaction variable indicator in the unfavorable category, the lowest average value was Y2 (x̅ = 1.82, SD= 0.38) and the highest mean Y8 (x̅ = 2.50, SD = 0.76). Keywords: gastronomy; gastro tourism; destination planning; tourist expectations. INTRODUCTION Background The development of food tourism (food tourism, culinary tourism, gastro tourism) has recently experienced a posi- tive increase in many regions in Indonesia. However, its existence often faces serious problems that cause deterioration and un- sustainability. This phenomenon, encour- age innovation in food literacy, culinary arts, cultural identity, local entrepreneurship and balance sustainable development in tourism destinations (Ranteallo & Andilolo, 2017). For this rea- son, the culinary tourism industry manager must consider this change, adjust the prod- ucts offered according to tourist requests and preferences (Türker & Süzer, 2022) and create memorable or creative experi- ences (Ali et al., 2016). Because, in culi- nary tourism, what is offered to tourists is the taste, texture, culture, heritage, local culinary culture, customs, and the http://ojs.unud.ac.id/index.php/eot E-Journal of Tourism Vol.9. No.2. (2022): 210-217 http://ojs.unud.ac.id/index.php/eot 211 e-ISSN 2407-392X. p-ISSN 2541-0857 experience of enjoying authentic food and beverages (The World Food Travel Asso- ciation, 2019). Meanwhile, in reality, there are not a few and often found culinary centers in tourist destinations that operate as they are, are not in demand by visitors and tend to be abandoned by the market as happened in the Manggar beach tourist destination, Balikpapan City, East Kalimantan. Even though tourism that offers this beach at- mosphere every weekend, the number of tourist visits reaches 3000-5000 people and a significant increase to 47.900 people dur- ing the Eid holiday and contributes to local income of 562.850.000 in 2022 (Putri, 2022). However, this potential has not been fully supported by a comprehensive devel- opment plan. This can be seen from the policy products and development plans made by the local authorities, which are limited to managing the Manggar beach area, not yet regulating in detail the devel- opment of culinary tourism destinations in the Manggar beach area. Whereas the culi- nary business that is integrated with tourist destinations requires special arts and must involve professional actors in its manage- ment. According to Ellis et al., (2018) the development of food-centric destinations depends on the cooperation of various par- ties and government support, in order to re- alize an optimal tourism experience (Wi- jayanti & Damanik, 2019). Researchers have previously dis- cussed this type of tourism (Carpio et al., 2021; Pamukçu et al., 2021; Blomstervik et al., 2021; Kim et al., 2021; Pérez Galvez et al., 2017; Tsai & Wang, 2017). However, very few studies offer a holistic view of gastronomic tourism planning from a tour- ist perspective. Therefore, this paper fo- cuses on the issue of planning the develop- ment of gastronomic tourism that is inte- grated with coastal tourist destinations based on tourist perceptions. This study is important in determining and understanding tourist preferences in planning the development of gastronomic tourism. Due to the develop- ment of food-related tourism in recent years, changing expectations of tourists seeking to experience the identity and au- thenticity of local food, and new culinary trends (Ellis et al., 2018; Türker & Süzer, 2022). This paper aims to analyze the plan- ning of gastronomic tourism destinations in the Balikpapan area which is useful for tourism professionals and the government in developing this type of tourism. Consid- ering that Balikpapan City has authentic (culinary and cultural) potential to be de- veloped and offered as a gastronomic tour- ism destination in the future. In addition, Balikpapan is currently trying to prepare it- self as a buffer city for the government cen- ter for the new Indonesian capital (Pur- wanto, 2022). This study will contribute to the rel- evant literature in determining and under- standing tourist preferences for culinary tourism development planning, which is valuable for local governments and tour- ism professionals in the process of plan- ning and developing gastronomic tourism in accordance with tourist preferences in Balikpapan City, East Kalimantan. METHODS This research was conducted using a descriptive survey method. In particular, it is focused on planning the development of gastronomic tourism on the Manggar beach in Balikpapan City. This study aims to assess the perception of tourists. Data was collected using a questionnaire distributed to 117 respondents in addition to observation, interviews, and documentation (Sugiyono, 2017). Re- spondents were determined using a non- probability sampling technique, namely the accidental research sample of local http://ojs.unud.ac.id/index.php/eot E-Journal of Tourism Vol.9. No.2. (2022): 210-217 http://ojs.unud.ac.id/index.php/eot 212 e-ISSN 2407-392X. p-ISSN 2541-0857 tourists who had visited Manggar beach in Balikpapan City. Due to the Covid-19 pan- demic situation in Balikpapan City, the dis- tribution of questionnaires was carried out online using a google form in April - June 2022. The survey instrument was measured using a four-point Likert scale (Sunarto & Riduwan, 2017): very poor (1), poor (2), good (3), and very good (4). The four-point Likert scale eliminates aspects of doubt to avoid uncertain answers, resulting in more precise data (Wijayanti & Damanik, 2019). RESULTS AND DISCUSSION Overview of Research Locations Manggar beach is located in the Ba- likpapan City area, East Kalimantan, Indo- nesia, precisely in the Manggar and Teritip Villages, East Balikpapan District, which is connected to the Makassar Strait route as shown in Picture 1. Picture 1. Location of Manggar Beach (Source: Google maps, 2022) This beach tourism object has an area of 13,000 m2 and the presence of pine trees which are its trademark. This tourist destination is managed directly by the UPT Pantai Manggar Segara Sari which is an arm of the Balikpapan City government. Most of the tourists who visit Mang- gar Beach come from various cities around Balikpapan City such as Penajam Paser Utara, Bontang, Tenggarong, and Sa- marinda. This tourist destination not only provides rides for sea water games, but also provides various supporting facilities, one of which is a culinary center that offers lo- cal cuisine as shown in Picture 2. Picture 2. Manggar beach culinary center (Source: Field survey, 2022) Manggar Beach Management also provides a sit cross area for visitors as shown in Picture 3. Picture 3. Sit cross area of the Manggar beach culinary center (Source: Field survey, 2022) Visitors can use the area to enjoy food and beverages ordered and purchased at the culinary center. Manggar beach is a favorite tourist destination for tourists to spend free time with family while enjoying the beach at- mosphere as shown in Picture 4. http://ojs.unud.ac.id/index.php/eot E-Journal of Tourism Vol.9. No.2. (2022): 210-217 http://ojs.unud.ac.id/index.php/eot 213 e-ISSN 2407-392X. p-ISSN 2541-0857 Picture 4. Portrait of Manggar beach tour- ists (Source: Field survey, 2022) Tourists who visit generally have a habit of bringing food and beverages or food ingredients (such as chicken, beef, and seafood) which are ready to be pro- cessed using the equipment they carry in- dependently as shown in Picture 3. Picture 3. The habits of Manggar beach tourists (Source: Alfonso, 2017) The food ingredients are processed directly with the barbecue technique and carried out on the beach. Instrument test Instrument testing was conducted on 25 respondents which included validity and reliability tests. The validity test was carried out by comparing the total item cor- relations that were correlated with the r-ta- ble value, which was obtained by 25 re- spondents, namely 0.396 as shown in Table 1. Table 1. Correlated-item total correlation value. No Questioners Items r-Statistics 1 X1 0.447 2 X2 0.418 3 X3 0.447 4 Y1 0.629 5 Y2 0.875 6 Y3 0.441 7 Y4 0.574 8 Y5 0.595 9 Y6 0.790 10 Y7 0.677 11 Y8 0.434 12 Y9 0.732 13 Y10 0.544 14 Y11 0.626 15 Y12 0.407 Source: Field Survey, 2022 From Table 1, we can see that the statement items in the questionnaire are valid because the r-statistical value is greater than the r-table value (ie 0.396). The reliability test was conducted to determine the consistency of the question- naire in measuring the same symptoms (Umar, 2003) The test is carried out by comparing the Cronbach Alpha value with a critical value of 0.6. The results of the re- liability test can be seen in Table 2. Table 2. Cronbach's alpha values (α). Varia- ble α critical value X 0.872 0.6 Y 0.816 0.6 Source: Field Survey, 2022 From Table 2 it can be seen that the value of Cronbach's alpha is greater than the critical value of 0.6 so that all variables in the instrument are reliable (Umar, 2003). http://ojs.unud.ac.id/index.php/eot E-Journal of Tourism Vol.9. No.2. (2022): 210-217 http://ojs.unud.ac.id/index.php/eot 214 e-ISSN 2407-392X. p-ISSN 2541-0857 Characteristics of Respondents The survey results showed that male and female visitors were evenly distributed at 51.3% and 48.7%, respectively. Mang- gar beach visitors are dominated by the age of 35 years (71.8%), the rest (28%) are 36- 40 years old. Table 4. Characteristics of the respondents. No Description F % 1 Gender Male 57 48.7 female 60 51.3 2 age 15-25 41 35 26-35 43 36.8 36-62 33 28.2 3 Education Senior High School 13 11.1 Diploma 46 39.3 Bachelor 34 29.1 Post Graduate 24 20.5 4 Marital status Married 46 39.3 Unmarried 71 60.7 5 Origin Balikpapan 84 71.8 Beyond Balikpapan 30 25.6 Beyond East Borneo 3 2.6 6 Frequency of visits 1 time 35 29.9 2-3 times 40 34.2 4-5 times 17 14.5 >5 25 21.4 Source: Field Survey, 2022 The level of education of visitors is evenly distributed: diploma (39.3%), and undergraduate (29.1%) and postgraduate (20.5%). Most of the visitors (71.8%) came from Balikpapan City, (25.6%) from out- side Balikpapan City, although they still live on the island of East Kalimantan. Most visitors (34.2%) have visited more than twice. Gastronomy at the Culinary Center of Manggar Beach The survey results show that there are at least nine outlets operating at the Manggar Beach culinary center. Most of the food products offered are local foods as shown in Table 5. Table 5. Gastronomy offered No Outlet Menu Items 1 Mr. Doddi's restaurant Fruit salad Clear Vegetables Grilled chicken Iced tea Orange juice 2 Nabila's shop Mixed vegetables with the peanut sauce Chicken Soto Fried chicken Milo Pop ice Iced tea 3 Citra shop Mixed vegetables with the peanut sauce Rawon Fried chicken Coconut ice 4 Warung Segara Sari Rujak/Gado-gado Meatball Grilled fish Fried fish Coconut ice Iced tea 5 Disporpar Canteen Chicken noodle Pop Mie Sweet and Sour Shrimp Assorted fried snacks Coffee Assorted fruit juices 6 Mr. Mur's Meatballs Chicken noodle Meatball Iced tea Orange juice 7 Manggar Juice King Sweet and sour salad Assorted fruit juices 8 Sate Madura Mr. Indra Chicken satay and rice cake Iced tea Orange juice 9 Lesehan shop Mixed rice Assorted fried snacks Ice tea Orange juice Source: Field Survey, 2022 http://ojs.unud.ac.id/index.php/eot E-Journal of Tourism Vol.9. No.2. (2022): 210-217 http://ojs.unud.ac.id/index.php/eot 215 e-ISSN 2407-392X. p-ISSN 2541-0857 Table 5 shows that most of the food and beverage products offered are uniform, and seem to be less varied in type. Even one outlet with another outlet tends to offer the same type of menu. Visitor Habits The survey results show that the habits of tourists who visit Manggar Beach are mostly 76.9% bringing raw materials and cooking directly (X2), 15.2% bringing ready-to-eat food (X1) and 7.7% buying food offered at the Manggar Beach culi- nary center (X3) such as which is shown in Table 6. Table 6. Tourist Habits (X) Questionnaire items F % X1 18 15.4 X2 90 76.9 X3 9 7.7 Source: Field Survey, 2022 Visitor Satisfaction The survey results show that the level of visitor satisfaction with culinary centers located in the Manggar beach area is mostly still far from expectations as shown in Table 7. Table 7. Visitor Satisfaction (Y) Question- naire items N x SD Y1 117 2.29 .52 Y2 117 1.98 .37 Y3 117 2.11 .36 Y4 117 1.82 .38 Y5 117 2.11 .37 Y6 117 2.20 .40 Y7 117 2.38 .53 Y8 117 2.50 .76 Y9 117 2.34 .47 Y10 117 2.17 .38 Y11 117 2.07 .45 Y12 117 2.35 .47 Source: Field Survey, 2022 On average, visitors gave an unfa- vorable rating on the arrangement or de- sign of the culinary center (Y1), the quality of food and beverages (Y2), the cleanliness of the culinary center area (Y3), the variety and innovation of the menu offered (Y4), excellent service with human resources. skilled (Y5), comfort of the surrounding environment (Y6), visual presentation of food and beverages (Y7), availability of adequate chairs and tables (Y8), availabil- ity of sanitation and clean water (Y9), price offered (Y10), availability of trash bins ad- equate (Y11), and cleanliness of food and serving utensils (Y12). The Manggar Beach Tourism Destina- tion Development Program by the Balik- papan City Government The results of the documentation study in this study found that the Manggar beach development program was in the Re- gional Tourism Development Unit of SPKW Zone II (Teritip) which was stated in the Regional Tourism Development Master Plan (RIPKD) document for Balik- papan City 2016-2026 and was imple- mented by UPT Pantai Manggar Segara Sari. There are at least two programs that will focus on developing culinary tourism, namely: 1) managing culinary areas, and 2) encouraging and facilitating regional and national specialty restaurants. CONCLUSION The development of gastronomic tourism requires comprehensive planning and management initiatives and the sup- port of various actors, especially the gov- ernment. In this paper, the findings of the research conducted on the Manggar beach of Balikpapan City have been presented. The results clearly show that the food and beverage products available at the culinary center are less diverse, each outlet offering the same type of menu. The findings of this study further confirm that the majority of visitors 76.9% bring food ingredients and http://ojs.unud.ac.id/index.php/eot E-Journal of Tourism Vol.9. No.2. (2022): 210-217 http://ojs.unud.ac.id/index.php/eot 216 e-ISSN 2407-392X. p-ISSN 2541-0857 cook directly in the area, because the culi- nary center manager has not been able to meet visitors' expectations. On average, visitors gave a poor assessment of tourist satisfaction indicators such as menu vari- ety and innovation, getting the lowest av- erage value of Y4 (x̅ = 1.82, SD = 0.38). Therefore, the manager of the Manggar beach tourist destination must consider the findings of this research in planning the de- velopment of a culinary center in the fu- ture. For visitors, enjoying the beach at- mosphere while cooking independently with their family can lead them to a pleas- ant, satisfying and happy experience. The habit of visitors like this cannot be avoided and their existence is ignored. In closing this research, we suggest that the existence of a culinary center in the Manggar beach area needs to be refreshed, it is not enough to rearrange the area. However, strategic steps are needed, namely: 1) placing the development of culinary tourism specifi- cally as the main program for developing regional tourist attraction objects, 2) for- mulating regional food and beverage poli- cies, and 3) strengthening human resources with special abilities in the fields of gas- tronomy and hospitality. Finally, we be- lieve, to realize this, collaboration, coordi- nation, unity, and multi-stakeholder coop- eration are needed in a holistic and sustain- able manner. ACKNOWLEDGEMENT This Study is supported by Dr. Ir. Djoko Wijono, M.Arch. 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