STRATEGI PENGEMBANGAN MIE KOCLOK SEBAGAI MAKANAN KHAS CIREBON JAWA BARAT PADA MASA PANDEMI COVID-19

Jasmine, Aghnitia Aulia (2022) STRATEGI PENGEMBANGAN MIE KOCLOK SEBAGAI MAKANAN KHAS CIREBON JAWA BARAT PADA MASA PANDEMI COVID-19. Bachelor thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta.

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Abstract

Mie Koclok Ibu Ijah is a culinary-based tourist attraction in the city of Cirebon. The location of this culinary tour is located on Jalan Lawanggada, Pekalipan, Pekalipan District, Cirebon City. Mie Koclok Bu Ijah is one of Mie Koclok that has been established since the 1950s, following Mie Koclok Pak Edi, Mie Koclok Bu Ijah is also the oldest in Cirebon. Mie Koclok Bu Ijah is still using traditional poles. Mie Koclok itself has a savory and slightly salty taste that comes from thickened broth and coconut milk. Mie koclok generally uses egg noodles or wet noodles, then the noodles, bean sprouts and pieces of cabbage will be soaked and shaken into hot water, once cooked and then flushed with thick gravy from a mixture of chicken broth and spicy coconut milk. Mie Koclok is served using a variety of accompaniments such as shredded chicken, pieces of boiled egg, sliced scallions and fried onions to add flavor. This research is a qualitative research. The author collects data through observation, interview techniques, literature study and documentation. Then it will be analyzed with a SWOT analysis which discusses the strengths, weaknesses, opportunities and threats from good research results and what managers should do in developing Mie Koclok Culinary Tourism during the COVID-19 pandemic. The purpose of this research is to determine the condition of culinary tourism there and to find out how the role of the community and government in developing Mie Koclok Culinary Tourism, so as to find the right tourism development strategy for Mie Koclok Culinary Tourism.

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