Mangrove-based culinary in mentawir tourism village, East-Kalimantan
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Published:
Feb 22, 2024
Keywords:
Culinary, Tourism Villages, Mangrove
Section
Economy
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Abstract
Mentawir Regency is a place with a lot of tourism potential. Regency, like other districts in East Kalimantan, offers various tourist spots with the potential to attract tourists. Mentawir Tourism Village is one of the most popular tourist destinations in Balik-Papan, Kalimantan Timur. Data collection methods include interviews, observations, literature studies, and documentation studies. This study included the following participants, in addition to in-depth interviews: The Pokdarwis of the Mentawir Tourism Village, the Mentawir Village, and Pokdarwis members. The data analysis methodologies employed in this study were qualitative. The single point and chaining loop travel patterns are well implemented in Mentawir Tourism Village because, in the single point pattern, the readiness is in the form of access roads with only one lane, so that the withdrawal route and the exit route will follow the same path. When going to tourist attractions on different routes, the route passed back is not the same, so it does not go through the same route, so the travel pattern is in the shape of a chaining loop.
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Sianipar, R., Juliana, Situmorang, J. M. H. ., Pramezwary, A. . and Yulius, K. G. . (2024) “Mangrove-based culinary in mentawir tourism village, East-Kalimantan”, Jurnal Mantik, 7(4), pp. 3836-3846. Available at: https://iocscience.org/ejournal/index.php/mantik/article/view/4906 (Accessed: 19April2026).
References
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Camilleri, M. A. (2017). The Tourism Industry: An Overview. https://doi.org/10.1007/978-3-319-49849-2_1
Chen, J., Becken, S., & Stantic, B. (2022). Harnessing social media to understand tourist travel patterns in muti-destinations. Annals of Tourism Research Empirical Insights, 3(2), 100079. https://doi.org/https://doi.org/10.1016/j.annale.2022.100079
Chen, Q., Hu, Z., Su, H., Tang, X., & Yu, K. (2018). Understanding Travel Patterns of Tourists from Mobile Phone Data: A Case Study in Hainan. 2018 IEEE International Conference on Big Data and Smart Computing (BigComp), 45–51. https://doi.org/10.1109/BigComp.2018.00016
Cohen, S. A., Prayag, G., & Moital, M. (2014). Consumer behaviour in tourism: Concepts, influences and opportunities. Current Issues in Tourism, 17(10), 872–909. https://doi.org/10.1080/13683500.2013.850064
Daries, N., Cristobal-Fransi, E., Ferrer-Rosell, B., & Marine-Roig, E. (2018). Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants. Intangible Capital, 14(2), 332–355. https://doi.org/10.3926/ic.1090
Di-clemente, E., Hernández-mogollón, J. M., & Campón-, A. M. (2019). Current Issues in Tourism Tourists ’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 0(0), 1–14. https://doi.org/10.1080/13683500.2019.1631265
Di-Clemente, E., Hernández-Mogollón, J. M., & Campón-Cerro, A. M. (2020). Tourists’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 23(18), 2319–2332. https://doi.org/10.1080/13683500.2019.1631265
Gerona-Daga, M. E. B., & Salmo, S. G. (2022). A systematic review of mangrove restoration studies in Southeast Asia: Challenges and opportunities for the United Nation’s Decade on Ecosystem Restoration. Frontiers in Marine Science, 9(September), 1–23. https://doi.org/10.3389/fmars.2022.987737
Gomezelj Omerzel, D. (2006). Competitiveness of Slovenia as a Tourist Destination. Managing Global Transitions, 4(2), 167–189.
Guzel, B., & Apaydin, M. (2017). Gastronomy Tourism?: Motivations and Destinations. Global Issues and Tends in Tourism, January, 394–404.
Johari, S. I., & Anuar, N. A. M. (2020). Appraising the role of memorable tourism experience between the relationship of destination image and Melaka domestic tourists’ revisit intention. Journal of Tourism, Hospitality & Culinary ….
Karl, M., Bauer, A., Ritchie, W. B., & Passauer, M. (2020). The impact of travel constraints on travel decision-making: A comparative approach of travel frequencies and intended travel participation. Journal of Destination Marketing & Management, 18, 100471. https://doi.org/https://doi.org/10.1016/j.jdmm.2020.100471
Kim, E.-J., Kim, Y., Jang, S., & Kim, D.-K. (2021). Tourists’ preference on the combination of travel modes under Mobility-as-a-Service environment. Transportation Research Part A: Policy and Practice, 150, 236–255. https://doi.org/https://doi.org/10.1016/j.tra.2021.06.016
Kim, S., Filimonau, V., & Dickinson, J. E. (2021). Tourist Perception of the Value of Time on Holidays: Implications for the Time Use Rebound Effect and Sustainable Travel Practice. Journal of Travel Research, 62(2), 362–381. https://doi.org/10.1177/00472875211064636
Kokkranikal, J., & Carabelli, E. (2021). Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism Recreation Research. https://doi.org/10.1080/02508281.2021.1975213
Lai, K., & Li, X. (2015). Tourism Destination Image: Conceptual Problems and Definitional Solutions. Journal of Travel Research, 55. https://doi.org/10.1177/0047287515619693
Lau, G., & Mckercher, B. (2006). Understanding Tourist Movement Patterns in a Destination: A GIS Approach. Tourism and Hospitality Research, 7, 39–49. https://doi.org/10.1057/palgrave.thr.6050027
Lee, Y. J. (2015). Creating memorable experiences in a reuse heritage site. Annals of Tourism Research, 55, 155–170. https://doi.org/10.1016/j.annals.2015.09.009
Leiper, N. (1979). The framework of tourism: Towards a definition of tourism, tourist, and the tourist industry. Annals of Tourism Research, 6(4), 390–407. https://doi.org/https://doi.org/10.1016/0160-7383(79)90003-3
Li, Y., Song, Y., & Fang, S. (2022). Time perception and tourist behavioral decision when travelling. Current Issues in Tourism, 26, 1–7. https://doi.org/10.1080/13683500.2022.2075331
Mckercher, B., & Lew, A. (2008). Tourist Flows and the Spatial Distribution of Tourists. In A Companion to Tourism (pp. 36–48). https://doi.org/10.1002/9780470752272.ch3
Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analysis Second Edition. SAGE Publications. In Qualitative Data Analysis: An Expanded Sourcebook.
Minihan, C. (2014). Exploring the culinary tourism experience: An investigation of the supply sector for brewery and restaurant owners. ProQuest Dissertations and Theses, 108.
Movahed, A., Ghasemi, M., & Gholamalifard, N. (2020). An Analysis of the Culinary Tourism Experience between Gender Groups in Iran. Quaestiones Geographicae, 39(1), 99–108. https://doi.org/10.2478/quageo-2020-0008
Nainggolan, S. L. (2018). Mangrove dan Rahasia Kulinernya.
Omar, M., Mohd Adzahan, N., Mohd Ghazali, H., Karim, R., Halim, N. M., & Ab Karim, M. (2011). Sustaining traditional food: Consumers’ perceptions on physical characteristics of keropok lekor or fish snack. International Food Research Journal, 18, 117–124.
Paulino, I., Lozano, S., & Prats, L. (2021). Identifying tourism destinations from tourists’ travel patterns. Journal of Destination Marketing & Management, 19, 100508. https://doi.org/https://doi.org/10.1016/j.jdmm.2020.100508
Pramezwary, Amelda , Lemy, Diena M. Juliana, Sitorus, Nova Bernedeta Masatip, Anwari , Dalimunthe, Femmy Indriany , Liyushiana, Yanti, D. (2022). Sustainability Gastronomy Tourism in Medan City. International Journal of Sustainable Development and Planning, 17(2), 399–411.
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33–49.
Rathee, R., & Rajain, P. (2022). Destination Marketing Creating Memorable Tourism Experiences Sensory Marketing and Experiential Marketing View project Multisensory Marketing View project New Book Announcement.
Ritchie, J. R. B., & Crouch, G. I. (2000). The Competitive Destination: A Sustainable Tourism Perspective. Tourism Management, 21, 1–7. https://doi.org/10.1079/9780851996646.0000
Rout, P. (2022). Bioprospecting of underutilized mangrove fruits used by coastal communities in the Odisha coast, India: a review. Food Science and Biotechnology, 31(2), 139–153. https://doi.org/10.1007/s10068-021-01013-8
Sandilyan, S., & Kathiresan, K. (2012). Mangrove conservation: A global perspective. Biodiversity and Conservation, 21(14), 3523–3542. https://doi.org/10.1007/s10531-012-0388-x
Sharples, C. M. H. and L. (2003). Food Tourism Around The World Development, management and markets (C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. B. T.-F. T. A. T. W. Cambourne (eds.); p. xiii). Butterworth-Heinemann. https://doi.org/https://doi.org/10.1016/B978-0-7506-5503-3.50002-6
Shin, H., Nicolau, J. L., Kang, J., Sharma, A., & Lee, H. (2022). Travel decision determinants during and after COVID-19: The role of tourist trust, travel constraints, and attitudinal factors. Tourism Management, 88, 104428. https://doi.org/https://doi.org/10.1016/j.tourman.2021.104428
Smallman, C., & Moore, K. (2010). PROCESS STUDIES OF TOURISTS’ DECISION-MAKING. Annals of Tourism Research, 37(2), 397–422. https://doi.org/https://doi.org/10.1016/j.annals.2009.10.014
Stienmetz, J., Kim, J. (Jamie), Xiang, Z., & Fesenmaier, D. R. (2021). Managing the structure of tourism experiences: Foundations for tourism design. Journal of Destination Marketing & Management, 19, 100408. https://doi.org/https://doi.org/10.1016/j.jdmm.2019.100408
Stone, M. (2018). Elements of Memorable Food, Drink, and Culinary Tourism Experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758
Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of Memorable Food, Drink, and Culinary Tourism Experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758
Sucita Yanthy, P. (2018). Exploring the Tourism Culinary Experiences: an Investigation of Tourist Satisfaction in Ubud. Udayana Journal of Social Sciences and Humanities (UJoSSH), 2(1), 27. https://doi.org/10.24843/ujossh.2018.v02.i01.p05
Syafei, M., Darajati, M. R., & Sudagung, A. D. (2023). The Evaluation of the Indonesian Government Authority in Managing the Border Area of West. 03(02), 120–131. https://doi.org/10.26418/ijeas.2023.3.02.120-131
Talafubieke, M., Mai, S., & Xialifuhan, N. (2021). Evaluation of the Virtual Economic Effect of Tourism Product Emotional Marketing Based on Virtual Reality. Frontiers in Psychology, 12(November), 1–11. https://doi.org/10.3389/fpsyg.2021.759268
Wijayanti, A., Studi, P., Universitas, P., Sarana, B., & Kota, P. (2020). Wisata Kuliner Sebagai Strategi Penguatan Pariwisata Di Kota Yogyakarta, Indonesia Ani. Khasanah Ilmu?: Jurnal Pariwisata Dan Budaya, 11, 74–82. https://doi.org/10.31294/khi.v11i1.7998
Zhao, X., Lu, X., Liu, Y., Lin, J., & An, J. (2018). Tourist movement patterns understanding from the perspective of travel party size using mobile tracking data: A case study of Xi’an, China. Tourism Management, 69, 368–383. https://doi.org/10.1016/j.tourman.2018.06.026
Ahmad, Y., & Suratman, M. N. (2021). The Roles of Mangroves in Sustainable Tourism Development BT - Mangroves: Ecology, Biodiversity and Management (R. P. Rastogi, M. Phulwaria, & D. K. Gupta (eds.); pp. 401–417). Springer Singapore. https://doi.org/10.1007/978-981-16-2494-0_17
Arifanti, V. B., Sidik, F., Mulyanto, B., Susilowati, A., Wahyuni, T., Subarno, Yulianti, Yuniarti, N., Aminah, A., Suita, E., Karlina, E., Suharti, S., Pratiwi, Turjaman, M., Hidayat, A., Rachmat, H. H., Imanuddin, R., Yeny, I., Darwiati, W., … Novita, N. (2022). Challenges and Strategies for Sustainable Mangrove Management in Indonesia: A Review. Forests, 13(5), 1–18. https://doi.org/10.3390/f13050695
Basyuni, M., Sasmito, S. D., Analuddin, K., Ulqodry, T. Z., Saragi-Sasmito, M. F., Eddy, S., & Milantara, N. (2022). Mangrove Biodiversity, Conservation and Roles for Livelihoods in Indonesia BT - Mangroves: Biodiversity, Livelihoods and Conservation (S. C. Das, Pullaiah, & E. C. Ashton (eds.); pp. 397–445). Springer Nature Singapore. https://doi.org/10.1007/978-981-19-0519-3_16
Camilleri, M. A. (2017). The Tourism Industry: An Overview. https://doi.org/10.1007/978-3-319-49849-2_1
Chen, J., Becken, S., & Stantic, B. (2022). Harnessing social media to understand tourist travel patterns in muti-destinations. Annals of Tourism Research Empirical Insights, 3(2), 100079. https://doi.org/https://doi.org/10.1016/j.annale.2022.100079
Chen, Q., Hu, Z., Su, H., Tang, X., & Yu, K. (2018). Understanding Travel Patterns of Tourists from Mobile Phone Data: A Case Study in Hainan. 2018 IEEE International Conference on Big Data and Smart Computing (BigComp), 45–51. https://doi.org/10.1109/BigComp.2018.00016
Cohen, S. A., Prayag, G., & Moital, M. (2014). Consumer behaviour in tourism: Concepts, influences and opportunities. Current Issues in Tourism, 17(10), 872–909. https://doi.org/10.1080/13683500.2013.850064
Daries, N., Cristobal-Fransi, E., Ferrer-Rosell, B., & Marine-Roig, E. (2018). Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants. Intangible Capital, 14(2), 332–355. https://doi.org/10.3926/ic.1090
Di-clemente, E., Hernández-mogollón, J. M., & Campón-, A. M. (2019). Current Issues in Tourism Tourists ’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 0(0), 1–14. https://doi.org/10.1080/13683500.2019.1631265
Di-Clemente, E., Hernández-Mogollón, J. M., & Campón-Cerro, A. M. (2020). Tourists’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 23(18), 2319–2332. https://doi.org/10.1080/13683500.2019.1631265
Gerona-Daga, M. E. B., & Salmo, S. G. (2022). A systematic review of mangrove restoration studies in Southeast Asia: Challenges and opportunities for the United Nation’s Decade on Ecosystem Restoration. Frontiers in Marine Science, 9(September), 1–23. https://doi.org/10.3389/fmars.2022.987737
Gomezelj Omerzel, D. (2006). Competitiveness of Slovenia as a Tourist Destination. Managing Global Transitions, 4(2), 167–189.
Guzel, B., & Apaydin, M. (2017). Gastronomy Tourism?: Motivations and Destinations. Global Issues and Tends in Tourism, January, 394–404.
Johari, S. I., & Anuar, N. A. M. (2020). Appraising the role of memorable tourism experience between the relationship of destination image and Melaka domestic tourists’ revisit intention. Journal of Tourism, Hospitality & Culinary ….
Karl, M., Bauer, A., Ritchie, W. B., & Passauer, M. (2020). The impact of travel constraints on travel decision-making: A comparative approach of travel frequencies and intended travel participation. Journal of Destination Marketing & Management, 18, 100471. https://doi.org/https://doi.org/10.1016/j.jdmm.2020.100471
Kim, E.-J., Kim, Y., Jang, S., & Kim, D.-K. (2021). Tourists’ preference on the combination of travel modes under Mobility-as-a-Service environment. Transportation Research Part A: Policy and Practice, 150, 236–255. https://doi.org/https://doi.org/10.1016/j.tra.2021.06.016
Kim, S., Filimonau, V., & Dickinson, J. E. (2021). Tourist Perception of the Value of Time on Holidays: Implications for the Time Use Rebound Effect and Sustainable Travel Practice. Journal of Travel Research, 62(2), 362–381. https://doi.org/10.1177/00472875211064636
Kokkranikal, J., & Carabelli, E. (2021). Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism Recreation Research. https://doi.org/10.1080/02508281.2021.1975213
Lai, K., & Li, X. (2015). Tourism Destination Image: Conceptual Problems and Definitional Solutions. Journal of Travel Research, 55. https://doi.org/10.1177/0047287515619693
Lau, G., & Mckercher, B. (2006). Understanding Tourist Movement Patterns in a Destination: A GIS Approach. Tourism and Hospitality Research, 7, 39–49. https://doi.org/10.1057/palgrave.thr.6050027
Lee, Y. J. (2015). Creating memorable experiences in a reuse heritage site. Annals of Tourism Research, 55, 155–170. https://doi.org/10.1016/j.annals.2015.09.009
Leiper, N. (1979). The framework of tourism: Towards a definition of tourism, tourist, and the tourist industry. Annals of Tourism Research, 6(4), 390–407. https://doi.org/https://doi.org/10.1016/0160-7383(79)90003-3
Li, Y., Song, Y., & Fang, S. (2022). Time perception and tourist behavioral decision when travelling. Current Issues in Tourism, 26, 1–7. https://doi.org/10.1080/13683500.2022.2075331
Mckercher, B., & Lew, A. (2008). Tourist Flows and the Spatial Distribution of Tourists. In A Companion to Tourism (pp. 36–48). https://doi.org/10.1002/9780470752272.ch3
Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analysis Second Edition. SAGE Publications. In Qualitative Data Analysis: An Expanded Sourcebook.
Minihan, C. (2014). Exploring the culinary tourism experience: An investigation of the supply sector for brewery and restaurant owners. ProQuest Dissertations and Theses, 108.
Movahed, A., Ghasemi, M., & Gholamalifard, N. (2020). An Analysis of the Culinary Tourism Experience between Gender Groups in Iran. Quaestiones Geographicae, 39(1), 99–108. https://doi.org/10.2478/quageo-2020-0008
Nainggolan, S. L. (2018). Mangrove dan Rahasia Kulinernya.
Omar, M., Mohd Adzahan, N., Mohd Ghazali, H., Karim, R., Halim, N. M., & Ab Karim, M. (2011). Sustaining traditional food: Consumers’ perceptions on physical characteristics of keropok lekor or fish snack. International Food Research Journal, 18, 117–124.
Paulino, I., Lozano, S., & Prats, L. (2021). Identifying tourism destinations from tourists’ travel patterns. Journal of Destination Marketing & Management, 19, 100508. https://doi.org/https://doi.org/10.1016/j.jdmm.2020.100508
Pramezwary, Amelda , Lemy, Diena M. Juliana, Sitorus, Nova Bernedeta Masatip, Anwari , Dalimunthe, Femmy Indriany , Liyushiana, Yanti, D. (2022). Sustainability Gastronomy Tourism in Medan City. International Journal of Sustainable Development and Planning, 17(2), 399–411.
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33–49.
Rathee, R., & Rajain, P. (2022). Destination Marketing Creating Memorable Tourism Experiences Sensory Marketing and Experiential Marketing View project Multisensory Marketing View project New Book Announcement.
Ritchie, J. R. B., & Crouch, G. I. (2000). The Competitive Destination: A Sustainable Tourism Perspective. Tourism Management, 21, 1–7. https://doi.org/10.1079/9780851996646.0000
Rout, P. (2022). Bioprospecting of underutilized mangrove fruits used by coastal communities in the Odisha coast, India: a review. Food Science and Biotechnology, 31(2), 139–153. https://doi.org/10.1007/s10068-021-01013-8
Sandilyan, S., & Kathiresan, K. (2012). Mangrove conservation: A global perspective. Biodiversity and Conservation, 21(14), 3523–3542. https://doi.org/10.1007/s10531-012-0388-x
Sharples, C. M. H. and L. (2003). Food Tourism Around The World Development, management and markets (C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. B. T.-F. T. A. T. W. Cambourne (eds.); p. xiii). Butterworth-Heinemann. https://doi.org/https://doi.org/10.1016/B978-0-7506-5503-3.50002-6
Shin, H., Nicolau, J. L., Kang, J., Sharma, A., & Lee, H. (2022). Travel decision determinants during and after COVID-19: The role of tourist trust, travel constraints, and attitudinal factors. Tourism Management, 88, 104428. https://doi.org/https://doi.org/10.1016/j.tourman.2021.104428
Smallman, C., & Moore, K. (2010). PROCESS STUDIES OF TOURISTS’ DECISION-MAKING. Annals of Tourism Research, 37(2), 397–422. https://doi.org/https://doi.org/10.1016/j.annals.2009.10.014
Stienmetz, J., Kim, J. (Jamie), Xiang, Z., & Fesenmaier, D. R. (2021). Managing the structure of tourism experiences: Foundations for tourism design. Journal of Destination Marketing & Management, 19, 100408. https://doi.org/https://doi.org/10.1016/j.jdmm.2019.100408
Stone, M. (2018). Elements of Memorable Food, Drink, and Culinary Tourism Experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758
Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of Memorable Food, Drink, and Culinary Tourism Experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758
Sucita Yanthy, P. (2018). Exploring the Tourism Culinary Experiences: an Investigation of Tourist Satisfaction in Ubud. Udayana Journal of Social Sciences and Humanities (UJoSSH), 2(1), 27. https://doi.org/10.24843/ujossh.2018.v02.i01.p05
Syafei, M., Darajati, M. R., & Sudagung, A. D. (2023). The Evaluation of the Indonesian Government Authority in Managing the Border Area of West. 03(02), 120–131. https://doi.org/10.26418/ijeas.2023.3.02.120-131
Talafubieke, M., Mai, S., & Xialifuhan, N. (2021). Evaluation of the Virtual Economic Effect of Tourism Product Emotional Marketing Based on Virtual Reality. Frontiers in Psychology, 12(November), 1–11. https://doi.org/10.3389/fpsyg.2021.759268
Wijayanti, A., Studi, P., Universitas, P., Sarana, B., & Kota, P. (2020). Wisata Kuliner Sebagai Strategi Penguatan Pariwisata Di Kota Yogyakarta, Indonesia Ani. Khasanah Ilmu?: Jurnal Pariwisata Dan Budaya, 11, 74–82. https://doi.org/10.31294/khi.v11i1.7998
Zhao, X., Lu, X., Liu, Y., Lin, J., & An, J. (2018). Tourist movement patterns understanding from the perspective of travel party size using mobile tracking data: A case study of Xi’an, China. Tourism Management, 69, 368–383. https://doi.org/10.1016/j.tourman.2018.06.026
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