THE IMPACT OF THE COVID 19 PANDEMIC ON THE COFFEE CULINARY TOURISM AND COFFEE FARMERS  IN CENTRAL ACEH

Cut Rizka Al Usrah; Emmia Tambarta Kembaren; Fantashir Awwal Fuqara; Taufiqurrahman

doi:10.54443/ijerlas.v3i4.927

THE IMPACT OF THE COVID 19 PANDEMIC ON THE COFFEE CULINARY TOURISM AND COFFEE FARMERS IN CENTRAL ACEH

Cut Rizka Al Usrah

Emmia Tambarta Kembaren

Fantashir Awwal Fuqara

Taufiqurrahman

The potential of coffee culinary tourism and the position of gayo arabica coffee products themselves have a strong position both nationally and internationally because they have a distinctive aroma and taste. However, the Corona Virus Disease (COVID-19) pandemic that has occurred since March 2020 has had a huge impact on various tourism sectors in Indonesia in general and Aceh Province in particular, especially in the field of socio-cultural tourism. The corona outbreak, which has become more massive lately, has greatly disrupted the culinary tourism industry to a significant point due to the lack of visitors. This condition will cause various impacts in the realm of Gayo Arabica coffee culinary tourism itself. The various impacts felt by coffee culinary tourism in Central Aceh Regency must be known in order to prepare solutions so that they can explore more potential that has not been optimized in advancing coffee culinary tourism. This research was conducted in Central Aceh Regency. This is because Central Aceh Regency is the main production area of Gayo Arabica coffee which has many culinary tours with a concentration of coffee commodities as raw materials. The research method used is descriptive qualitative research method. Qualitative Research Method is a method used to research on the condition of natural objects, where the researcher is the key instrument (Sugiyono, 2005). Furthermore, according to Moleong (2005), qualitative research is research that intends to understand the phenomenon of what is experienced by the research subject. The research methods used were observation, deep interview and FGD (Focus Group Discussion). This research produces TKT 1 with output targets in the form of (1) scientific publications in crosreff or national accredited research journals with accepted status, (2) IPR of research reports with granted status, (3) publication of activities in print or online media.

Keywords: coffee culinary Corona Virus Disease (COVID-19) pandemic tourism

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Published: Jun 2, 2023

https://doi.org/10.54443/ijerlas.v3i4.927

Issue: Vol. 3 No. 4 (2023): July

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THE IMPACT OF THE COVID 19 PANDEMIC ON THE COFFEE CULINARY TOURISM AND COFFEE FARMERS IN CENTRAL ACEH

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