Repositioning Culinary “Betawi Ora” as Bekasi Eco-Culinary Tourism Icon

Abstract

This study aims to determine alternative strategies in developing "Betawi Ora" Traditional 
Culinary ecotourism. The development of culinary ecotourism will have an impact on the community 
both as entrepreneurs and as consumers. Traditional culinary arts will depend on the availability of 
nature as a supplier of culinary ingredients. The study was conducted in the city of Bekasi, which 
includes 12 sub-districts. In the first stage (Inventory of Betawi Ora Culinary), which is to identify the 
existing culinary variations and sell them in the 12 sub-districts in Bekasi City. At this stage, researchers 
conducted observations on markets, Betawi restaurants and interviews with several "Betawi Ora" 
cultural figures located in the 12 sub-districts. In the Representation Test stage 2 which is a 
continuation of the next process. Based on the stage 1 representation test, all types of food that fall into 
the familiar category are selected to be tested for further representation. Respondents in the second 
stage of the representation test are experts in the field; Betawi Culture, Academics with Marketing 
Science, Culinary Experts, Traditional Culinary Business Actors, the total planned assessors are 30 
people. The assessment grid used is the value of uniqueness, authenticity, socio-cultural values, 
distribution, speciality and sensitivity of each culinary. Research seen that the positioning of Betawi 
Traditional Culinary in the Familiar category is currently in quadrant I (Expansion) and the strategic 
plan that can be expected is to support the Offensive Strategy Model.