Analysis of Halal Tourism Destination Development in Madura
Keywords:
Development, Destination, Halal tourism, BMC, SWOTAbstract
The purpose of this study is to analyze the carrying capacity and analyze the development of halal tourism destinations using the Business Model Canvas approach. The study was conducted in ten halal tourism destinations from August to November 2023. Primary and secondary data were used in this research. The results of the study indicate that the carrying capacity for halal tourism development is quite adequate. The results of the BMC element mapping, ten halal tourism destinations in Madura have provided value to tourists. All efforts fulfill the nine BMC elements. The results of the BMC mapping with SWOT show the strategies that can be carried out: 1) support for marketing development, 2) support for destination development, 3) support for the development of small and medium industries (IKM) in tourist destinations, and 4) institutional support. Based on the SWOT analysis, there are strategies that can be carried out, namely; 1. Integrating infrastructure development by building linkages with halal tourism destinations, 2. Establishing laws and regulations in the region, and 3. Providing ease of doing business for the community, 4. Tourism destination managers can take advantage of their advantages.
References
Battour, M., Ismail, MN, dan Battor, M. 2010. “Toward a Halal Tourism Market. Tourism Analysis”. 15(4): 461-470.
Bhuiyan, MAH., Siwar, C., Ismail, SM, dan Islam, R. 2011. “Potentials of Islamic Tourism: A Case Study of Malaysia on East Coast Economic Region”. Australian Journal of Basic and Applied Sciences. 5(6): 1333-1340
Dewobroto, Wisnu. 2012. “Penggunaan Business Model Canvas Sebagai Dasar Untuk Menciptakan Alternatif Strategi Bisnis dan Kelayakan Usaha”. Jurnal Teknik Industri, 3(3):1-12
El-Gohary, H. 2016. “Halal Tourism, is it Really Halal?”. Tourism Management Perspective. 19: 124-130.
Hamdan, H., Issa, ZM., Abu, N, dan Jusoff, K. 2013. “Purchasing Decisions among Muslim Consumers of Processed Halal Food Products”. Journal of Food Products Marketing. 19(1): 54-61.
Henderson, JC. 2016. “Halal Food, Certification and Halal Tourism: Insight from Malaysia and Singapore”. Tourism Management Perspective. 19: 160-164.
Jafari, J, dan Scott, N. 2014. “Muslim World and its Tourism”. Annals of Tourism Research. 44: 1-19.
Rahman, RA., Rezei, G., Mohamed, Z., Shamsudin, MN, dan Sharifuddin, J. 2013. “Malaysia as Global Halal hub: OIC Food Manufacturers’ Perspective”. Journal of International Food and Agribusiness Marketing. 25: 154-166.
Samori, Z., Md Salleh, NZ, dan Khalid, MM. 2016. “Current Trends on Halal Tourism: Cases on Selected Asian Countries”. Tourism Management Perspective. 19: 131-136.
Satriana, Eka Dewi dan Faridah, Hayyun Durrotul. 2018. “Wisata Halal: Perkembangan, Peluang,
dan Tantangan”. Journal of Halal Product and Research (JHPR), Vol. 1, No. 02, Mei-November.
Subarkah, Alwafi Ridho. 2018. “Potensi dan Prospek Wisata Halal dalam Meningkatkan Ekonomi Daerah (Studi Kasus: Nusa Tenggara Barat)”. Jurnal Sospol. Vol. 4, No. 2, Juli-Desember.
Survei GMTI. 2018. “Indonesia Destinasi Wisata Halal Favorit”. (online), (https://www.wartaekonomi. co.id/read177252/survei-gmti-2018-indonesiadestinasi-wisata-halal-favorit.html, diunduh pada tanggal 20 November 2018).
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Bambang Haryadi, Hery Purwanto, Merry Satya Angraini, Fachrur Rozi, Allyvia Camelia
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
