OPPORTUNITIES AND CHALLENGES OF TOURISM MICRO-BUSINESS ‘DRIED FISH’ IN BARRU REGENCY: PUSH AND PULL FACTORS PERSPECTIVE
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Submitted
14 October 2022
Published
28 December 2022
Keywords:
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Dried fish, push and pull factors, tourism micro-business, micro-business management
Abstract
Tourism is only seen in macro businesses, whereas micro-businesses tend not to attract tourism stakeholders' attention. There are limited studies on the opportunities and challenges of tourism micro-business, especially those related to managing dried or salted fish. This study aims to 1) identify opportunities and challenges in managing the micro-business of dried fish; 2) analyse the sustainability factors of the micro-business of dried fish in the context of tourism; 3) propose a tourism micro-business management strategy. This study employs a qualitative approach by conducting field visits at dried fish sales locations in Barru regency in August and September 2022. The study reveals that the micro-business opportunity of dried fish could be an education-based tourism product. Educational tourism provides opportunities for tourists to learn about fishery products, the management of dried fish products, and sales to consumption by tourists. The challenges of micro-business are; managing and selling dried fish with the principles of hygiene and sanitation, decreasing sales, fish product packaging, understanding customer service; providing information on dried fish products; and product innovation. The decreasing number of dried fish sales can affect the sustainability of the dried fish micro business. Therefore, the stakeholders' role can help sustain the dried fish micro-business. This study proposes approaches for tourism micro-business management on the perspective of push and pull factors. Academics use the concept of push and pull factors in assessing tourist motivation. However, push and pull factors are also helpful in analysing micro-business management in the tourism sector.
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Del Campo, F. J., López, D., Sales, J. M., Agulló, A. M., Brugarolas, M., Martınez, A., & Nogués, A. M. (2010). Wine tourism product clubs as a way to increase wine added value: the case of Spain. International Journal of Wine Research, 2, 27-34. https://doi.org/10.2147/IJWR.S7317
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Fakhrurrazi, B. T., & Raharja, S. (2018). Determination of the prospective processed cacao product and calculation of the added value in agro-tourism based on cacao agroindustry in Pidie Jaya regency. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY, 22(1), 33-42. https://doi.org/10.2478/aucft-2018-0004
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Hallak, R., et al. (2014). Are family and nonfamily tourism businesses different? An examination of the entrepreneurial self-efficacy– entrepreneurial performance relationship. Journal of Hospitality & Tourism Research 38(3): 388-413.
Hanafie, A., Haslindah, A., Septiani, A., & Hidayat, M.F. (2020). Pengembangan produk kemasan ikan kering dengan metode quality function deployment (QFD) (Studi kasus pada nelayan di Kab. Pangkep). Journal Industrial Engineering and Management, 1(1), 6-9.
Hankinson, G. (2005). Destination brand images: a business tourism perspective. Journal of Services Marketing 19(1): 24-32.
Hesse-Biber, S. (2010). Qualitative approaches to mixed methods practice. Qualitative Inquiry, 16(6), 455-468. doi:10.1177/1077800410364611
Intya, C. A., Firdaus, M., & Aziz, A. (2020). Analisis Nilai Tambah Ikan Layur (Trichiurus Savala) Kering di UKM Mawardi Desa Weru, Kecamatan Paciran Kabupaten Lamongan. Paper presented at the Prosiding Simposium Nasional VII Kelautan dan Perikanan 2020, Makassar.
Jeong, C. (2014). Marine tourist motivations comparing push and pull factors. Journal of Quality Assurance in Hospitality & Tourism, 15(3), 294 309, doi: 10.1080/1528008X.2014.921772
Junaid, I. (2016). Analisis data kualitatif dalam penelitian pariwisata. Jurnal Kepariwisataan, 10(1), 59-74.
Kong, W.H & Chang, T-Z (D) (2016). Souvenir shopping, tourist motivation, and travel experience. Journal of Quality Assurance in Hospitality & Tourism, 17(2), 163-177, doi: 10.1080/1528008X.2015.1115242
Laili, A., Sulistyaningsih., & Sari, S. (2018). Analisis pemasaran ikan kering di Desa Jangkar Kecamatan Jangkar Kabupaten Situbondo. Jurnal Ilimiyah Agribios, 16(1). 1-13.
Manyara, G., & Jones, E. (2007). Community-based tourism enterprises development in Kenya: An exploration of their potential as avenues of poverty reduction. Journal of Sustainable Tourism, 15(6), 628-644, doi: 10.2167/jost723.0
Mukkun, Y., & Dana, S. (2016). Pembuatan alat pengering ikan ramah lingkungan dengan menggunakan panel surya. Jurnal Ilmiah FLASH, 2(2), 47-58.
Pikkemaat, B. & A. Zehrer (2016). Innovation and service experiences in small tourism family firms. International Journal of Culture, Tourism and Hospitality Research 10(4): 343-360. doi: 10.1108/IJCTHR-06-2016-0064
Silverman, D. (2011). Interpreting qualitative data 4th edition. London: SAGE.
Soteriadis, M. D. (2016). Events sponsorship as a business partnership: Suggesting the critical success factors. Tourismos: An International Multidisciplinary Journal of Tourism 11(5): 1-25. doi: 10.22146/gamaijb.63788
Souto, J. E. (2015). Business model innovation and business concept innovation as the context of incremental innovation and radical innovation. Tourism Management 51: 142-155.
Suhartanto, D. (2018). Tourist satisfaction with souvenir shopping: evidence from Indonesian domestic tourists, Current Issues in Tourism, 21(6), 663679, doi: 10.1080/13683500.2016.1265487
Swarbrooke, J., & Horner, S. (2001). Business travel and tourism. Oxford: Butterworth-Heinemann.
Tejada, P., & Moreno, P. (2013). Patterns of innovation in tourism ‘small and medium-size enterprises. The Service Industries Journal, 33(7), 749-758. https://doi.org/10.1080/02642069.2013.740469
Thornton, P. H., Ribeiro-Soriano, D., & Urbano, D. (2011). Socio-cultural factors and entrepreneurial activity: An overview. International Small Business Journal 29(2): 105-118. https://doi.org/10.1177/0266242610391930
Antón, C., Camarero, C. & Laguna-García, M. (2017). Towards a new approach of destination loyalty drivers: Satisfaction, visit intensity and tourist motivations. Current Issues in Tourism, 20(3), 238-260, doi: 10.1080/13683500.2014.936834
Arcese, G., & Valeri, M., Poponi, S., & Elmo, G.C. (2021). Innovative drivers for family business models in tourism. Journal of Family Business Management, 11(4), 402-422, doi: 10.1108/JFBM-05-2020-0043
Ardiansyah, A., & Rusdi (2021). Kehidupan social ekonomi masyarakat pedagang di Kawasan Wisata Pantai Air manis Kota Padang 2012-2020. Kronologi, 3(2), 94-100.
Banki, M.B., & Ismail, H.N (2015). Understanding the characteristics of family owned tourism micro businesses in mountain destinations in developing countris: Evidence from Nigeria, Tourism Management Perspectives 13, 18-32. http://dx.doi.org/10.1016/j.tmp.2014.11.001
Basir, B., Rapi, N. L., Karim, M., Hidayani, M. T., & Harianti. (2022). Pembekalan Pengetahuan Dan Keterampilan Kuliner Ikan Berbasis Wisata Pantai Di Dusun Lamangkia Desa Topejawa. Jurnal Pengabdian pada Masyarakat, 2(2), 1674-1680.
Beu, N. S., Moniharapon, S., & Samadi, R. L. (2021). Analisis Strategi Bauran Pemasaran Terhadap Penjualan Ikan Kering Pada Umkm Toko 48 Pasar Bersehati Manado. Jurnal EMBA, 9(3), 1530 - 1538. https://doi.org/10.35794/emba.v9i3.35821
Camilleri, M.A. (2018), The planning and development of the tourism product, Camilleri, M.A. (Ed.) Tourism Planning and Destination Marketing, Emerald Publishing Limited, Bingley, pp. 1-23. https://doi.org/10.1108/978-1-78756-291-220181001
Crick, A. (2018). Island hospitality, services and businesses. In M. McLeod & R. Croes (Eds.), Tourism management in warm-water island destinations (pp. 63-74). Wallingford, UK: CABI.
Crompton, J. (1979). Motivations of pleasure vacation. Journal Of Leisure Research 6, 408-424.
Dann, G. (1977). Anomie, ego-enhancement and tourism. Annals Of Tourism Research 4, 184-94.
Del Campo, F. J., López, D., Sales, J. M., Agulló, A. M., Brugarolas, M., Martınez, A., & Nogués, A. M. (2010). Wine tourism product clubs as a way to increase wine added value: the case of Spain. International Journal of Wine Research, 2, 27-34. https://doi.org/10.2147/IJWR.S7317
Donald Getz, Carlsen, J., & Morrison, A. (2004). The Family Business in Tourism and Hospitality: CABI Publishing.
Duva, Maisya Putri (2017) The Impact of Tourism Destination on The Welfare of Micro Businesses In West Sumatera. Diploma thesis, Universitas Andalas.
Fakhrurrazi, B. T., & Raharja, S. (2018). Determination of the prospective processed cacao product and calculation of the added value in agro-tourism based on cacao agroindustry in Pidie Jaya regency. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY, 22(1), 33-42. https://doi.org/10.2478/aucft-2018-0004
Getz, D., & Carlsen, J. (2005). Family business in tourism: State of the art. Annals of Tourism Research, 32(1), 237-258.
Getz, D. & Page, S.J. (2016). Progress and prospects for event tourism research. Tourism Management, 52, 593-631.
Goodson, L., & Phillimore, J. (2004). The inquiry paradigm in qualitative tourism research. In J. Phillimore & L. Goodson (Eds.), Qualitative research in tourism: Ontologies, epistemologies and methodologies (pp. 30-45). London: Routledge.
Hall, C. M. & Coles, T. (2008). Introduction: tourism and international business – tourism as international business. International Business and Tourism: Global issues, contemporary interactions. T. Coles and C. M. Hall. London, Routledge: 1-26.
Hallak, R., et al. (2014). Are family and nonfamily tourism businesses different? An examination of the entrepreneurial self-efficacy– entrepreneurial performance relationship. Journal of Hospitality & Tourism Research 38(3): 388-413.
Hanafie, A., Haslindah, A., Septiani, A., & Hidayat, M.F. (2020). Pengembangan produk kemasan ikan kering dengan metode quality function deployment (QFD) (Studi kasus pada nelayan di Kab. Pangkep). Journal Industrial Engineering and Management, 1(1), 6-9.
Hankinson, G. (2005). Destination brand images: a business tourism perspective. Journal of Services Marketing 19(1): 24-32.
Hesse-Biber, S. (2010). Qualitative approaches to mixed methods practice. Qualitative Inquiry, 16(6), 455-468. doi:10.1177/1077800410364611
Intya, C. A., Firdaus, M., & Aziz, A. (2020). Analisis Nilai Tambah Ikan Layur (Trichiurus Savala) Kering di UKM Mawardi Desa Weru, Kecamatan Paciran Kabupaten Lamongan. Paper presented at the Prosiding Simposium Nasional VII Kelautan dan Perikanan 2020, Makassar.
Jeong, C. (2014). Marine tourist motivations comparing push and pull factors. Journal of Quality Assurance in Hospitality & Tourism, 15(3), 294 309, doi: 10.1080/1528008X.2014.921772
Junaid, I. (2016). Analisis data kualitatif dalam penelitian pariwisata. Jurnal Kepariwisataan, 10(1), 59-74.
Kong, W.H & Chang, T-Z (D) (2016). Souvenir shopping, tourist motivation, and travel experience. Journal of Quality Assurance in Hospitality & Tourism, 17(2), 163-177, doi: 10.1080/1528008X.2015.1115242
Laili, A., Sulistyaningsih., & Sari, S. (2018). Analisis pemasaran ikan kering di Desa Jangkar Kecamatan Jangkar Kabupaten Situbondo. Jurnal Ilimiyah Agribios, 16(1). 1-13.
Manyara, G., & Jones, E. (2007). Community-based tourism enterprises development in Kenya: An exploration of their potential as avenues of poverty reduction. Journal of Sustainable Tourism, 15(6), 628-644, doi: 10.2167/jost723.0
Mukkun, Y., & Dana, S. (2016). Pembuatan alat pengering ikan ramah lingkungan dengan menggunakan panel surya. Jurnal Ilmiah FLASH, 2(2), 47-58.
Pikkemaat, B. & A. Zehrer (2016). Innovation and service experiences in small tourism family firms. International Journal of Culture, Tourism and Hospitality Research 10(4): 343-360. doi: 10.1108/IJCTHR-06-2016-0064
Silverman, D. (2011). Interpreting qualitative data 4th edition. London: SAGE.
Soteriadis, M. D. (2016). Events sponsorship as a business partnership: Suggesting the critical success factors. Tourismos: An International Multidisciplinary Journal of Tourism 11(5): 1-25. doi: 10.22146/gamaijb.63788
Souto, J. E. (2015). Business model innovation and business concept innovation as the context of incremental innovation and radical innovation. Tourism Management 51: 142-155.
Suhartanto, D. (2018). Tourist satisfaction with souvenir shopping: evidence from Indonesian domestic tourists, Current Issues in Tourism, 21(6), 663679, doi: 10.1080/13683500.2016.1265487
Swarbrooke, J., & Horner, S. (2001). Business travel and tourism. Oxford: Butterworth-Heinemann.
Tejada, P., & Moreno, P. (2013). Patterns of innovation in tourism ‘small and medium-size enterprises. The Service Industries Journal, 33(7), 749-758. https://doi.org/10.1080/02642069.2013.740469
Thornton, P. H., Ribeiro-Soriano, D., & Urbano, D. (2011). Socio-cultural factors and entrepreneurial activity: An overview. International Small Business Journal 29(2): 105-118. https://doi.org/10.1177/0266242610391930
Authors
Junaid, I. (2022). OPPORTUNITIES AND CHALLENGES OF TOURISM MICRO-BUSINESS ‘DRIED FISH’ IN BARRU REGENCY: PUSH AND PULL FACTORS PERSPECTIVE. International Journal of Sustainable Competitiveness on Tourism, 1(02), 26–40. https://doi.org/10.34013/ijscot.v1i02.870
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