Model Hexahelix sebagai Strategi Pengembangan Eco-Cultural Tourism di Kabupaten Malang
Studi pada Destinasi Wisata Gastronomi Tomboan Ngawonggo
Keywords:
Hexahelix, eco-cultural tourism, resistansi, tourism developmentAbstract
Hexahelix Model as a Strategy for Developing Eco-Cultural Tourism in Malang District (Study onTomboan Ngawonggo Gastronomic Tourism Destination)
This article analyzes the implementation of the Hexahelix collaboration model in the development of the Tomboan Ngawonggo gastronomic tourism destination. Using a qualitative descriptive approach, the research explores tourism potential, stakeholder roles, and resistance dynamics through observation, interviews, and documentation. The findings indicate that the management of Tomboan Ngawonggo has adopted Hexahelix principles, although the Kaswangga tourism awareness group (Pokdarwis) still plays a dominant role. Collaboration with external parties such as the government, media, and tourists also shows positive synergy. SWOT analysis reveals the forms of resistance, including strengths, weaknesses, obstacles, and opportunities for the destination. This collaborative model supports the development of eco-cultural tourism and promotes sustainable and inclusive tourism practices. The results are expected to serve as an evaluative reference for relevant stakeholders in advancing eco-cultural tourism areas through a more collaborative and strategic approach, particularly in encouraging sustainable tourism in Malang Regency that leverages local potential and inclusive stakeholder engagement.
References
Andolina, C., Signa, G., Tomasello, A., Mazzola, A., & Vizzini, S. (2020). Environmental Effects of Tourism and Its Seasonality on Mediterranean Islands: The Contribution of the Interreg MED BLUEISLANDS Project to Build Up an Approach Towards Sustainable Tourism. Environment Development and Sustainability, 23(6), 8601–8612. https://doi.org/10.1007/s10668-020-00984-8
Asmoro, B. T., & Resmiatini, E. (2021, April). Maximizing Organizational Structure of Sukodono Tourism Awareness Group. In 2nd Annual Conference on Social Science and Humanities (ANCOSH 2020) (pp. 297-301). Atlantis Press.
Candranegara, I. M. W., Mirta, I. W., Putra Sedana, I. D. G., & Wirata, G. (2023). Hexahelix Concept in The Development of Eco-Tourism Area in The Kelating Traditional Village Eco-Tourism Area, Kerambitan District, Tabanan Regency. Iapa Proceedings Conference, 144. https://doi.org/10.30589/proceedings.2022.688
Cubillas-Para, C., DiChiacchio, L., Cegarra-Navarro, J. G., & Garcia-Perez, A. (2023). Ecotourism Capital as an Enabler of Positive Change in Tourism Sustainability. European Conference on Knowledge Management, 24(2), 1689–1693. https://doi.org/10.34190/eckm.24.2.1318
Damanik, D., Wachyuni, S. S., Wiweka, K., & Ari, S. (2019). The Influence of Social Media on the Domestic Tourist’s Travel Motivation Case Study: Kota Tua Jakarta, Indonesia. Current Journal of Applied Science and Technology, 1–14. https://doi.org/10.9734/cjast/2019/v36i630263
Damanik J, & Rindrasih E. (2019). Membangun Pariwisata dari Bawah. Gajah Mada University Press.
Dhami, P. and Nutrition, P. (2017). Estimation of in vitro starch digestibility (ivsd) in the fermented rice and ragi based products. International Journal of Pure &Amp; Applied Bioscience, 5(4), 1406-1411. https://doi.org/10.18782/2320-7051.2855
Dewi, M. A., & Rachmawati, I. (2018). The Barriers and Strategy of Sota’s Border Tourism Area Development. Masyarakat Kebudayaan Dan Politik, 31(4), 400. https://doi.org/10.20473/mkp.v31i42018.400-409
Durmaz, Y., Çayırağası, F., & Çopuroğlu, F. (2022). The Mediating Role of Destination Satisfaction Between the Perception of Gastronomy Tourism and Consumer Behavior During COVID-19. International Journal of Gastronomy and Food Science, 28, 100525. https://doi.org/10.1016/j.ijgfs.2022.100525
Fithriana, N., Eka, F., & Sasmito, C. (2023). The influence of village funds on community empowerment in tourism villages". 2023
Kagungan, D., Sulistyowati, R., Tresiana, N., & Sulistiyo, E. B. (2023). Tourism Policy Innovation In Lampung Province Through Strengthening The Role of Hexahelix Actors (A Studi of Tourism Politics). International Journal of Progressive Sciences and Technologies, 40(2), 63. https://doi.org/10.52155/ijpsat.v40.2.5564
Kusdiyanti, H., Febrianto, I., Wijaya, R., & Agustina, N. I. (2022). The Innovation of Sustainable Business Model in Eco-Edutourism: A Way for Creating Society 5.0. Bisma (Bisnis Dan Manajemen), 14(2), 177–191. https://doi.org/10.26740/bisma.v14n2.p177-191 Vol. 11 No 1, 2023
Maheswari, A. A. I. A., Gorda, A. A. N. O. S., Parasari, N. S. M., Pradhana, I. P. D., & Anggreswari, N. P. Y. (2023). Awakening Uniqueness: Branding Strategy of Undisan Rural Tourism in Bangli Regency Through Eco-Experience. E-Journal of Tourism, 275. https://doi.org/10.24922/eot.v10i2.107891
Maski, G., Murniati, V.D.S. and Ashar, K., 2023. Tourism Visits and Tourism Development Strategies: A Review of Supply and Demand Side Attributes Perspective. International Journal of Economics, Business and Management Research.
Nugroho I, & Negara P D. (2015). Pengembangan Desa Melalui Ekowisata (Rachmi N. Hamidawati, Ed.). PT ERA ADICITRA INTERMEDIA.
Nugroho, S. P. (2023). Wisata Gastronomi Makanan Tradisional Yogyakarta melalui Storynomic. Media Wisata, 21(2), 340–359. https://doi.org/10.36276/mws.v21i2.524
Nurhayati, Y., Pudjihardjo, Susilo, & Ekawaty, M. (2022). Tourism village Sustainability Strategy in Malang Regency, Indonesia: Analytical hierarchy process and multidimensional scaling approach. In Modeling Economic Growth in Contemporary Indonesia (pp. 319-341). Emerald Publishing Limited.
Octaviani, N., Meliana, M., & Yudhistira, P. G. A. (2023). Pathway to a Better Future. Journal of Tourism Sustainability, 3(3), 112–118. https://doi.org/10.35313/jtospolban.v3i3.104
Özkanli, O. (2016). A Model Proposal for Postgraduate Education in Gastronomy and Culinary Arts Field. New Trends and Issues Proceedings on Humanities and Social Sciences, 2(1), 364–372. https://doi.org/10.18844/prosoc.v2i1.320
Parmawati, R., Pangestuti, E., Wike and Hardyansah, R., 2020. Development and sustainable tourism strategies in Red Islands Beach, Banyuwangi Regency.
Prasetyanti, R., & Nugroho, A. A. (2019, August). Governance Network in Sustainable Tourism Development: A case of thematic kampung tourism in Malang, Indonesia. In Annual international conference of business and public administration (AICoBPA 2018) (pp. 184-188). Atlantis Press.
Rahman, S. S., & Baddam, P. R. (2021). Community Engagement in Southeast Asia’s Tourism Industry: Empowering Local Economies. Global Disclosure of Economics and Business, 10(2), 75–90. https://doi.org/10.18034/gdeb.v10i2.715
Rukajat, A. (2018). Pendekatan penelitian kualitatif (Qualitative research approach). Deepublish.
Şahin, E., & Demir, Z. G. (2023). Decision Tree Analysis of Sustainable and Ethical Food Preferences of Undergraduate Students of Gastronomy and Culinary Arts. Sustainability, 15(4), 3266. https://doi.org/10.3390/su15043266
Sari, N. L. D. I. D., Sarjani, N. K. P., & Narulita, E. T. (2023). The culture of packaging traditional balinese snacks with banana leaves. Advances in Social Science, Education and Humanities Research, 1538-1547. https://doi.org/10.2991/978-2-38476-118-0_174.
Shafira, O. :, Chaerunissa, F., & Yuniningsih, T. (2020). Analisis Komponen Pengembangan Pariwisata Desa Wisata Wonolopo Kota Semarang.
Sudibya, B. (2022). Wisata Desa dan Desa Wisata. Jurnal Bali Membangun Bali, 1(1), 22–26. https://doi.org/10.51172/jbmb.v1i1.8
Suna, B. and D.Alverez, M. (2019). Gastronomic identity of gaziantep: perceptions of tourists and residents. Advances in Hospitality and Tourism Research (AHTR), 7(2), 167-187. https://doi.org/10.30519/ahtr.571666
Thoyib, A., Risfandini., Noermijati, N., & Mugiono, M. (2022, December). The Determinant Factors of Tourism Destination Competitiveness and Destination Management: A Case Study from Malang City. In 19th International Symposium on Management (INSYMA 2022) (pp. 879-886). Atlantis Press.
Tiberghien, G., Bremner, H., & Milne, S. (2018). Authenticating eco-cultural tourism in Kazakhstan: a supply side perspective. Journal of Ecotourism, 17(3), 306–319. https://doi.org/10.1080/14724049.2018.1502507
Türkoğlu, H., & Yılmaz, G. K. (2022). The Place and Importance of Artificial Intelligence in the Gastronomy Sector. Gazi Üniversitesi Fen Bilimleri Dergisi Part C Tasarım Ve Teknoloji, 10(4), 1070–1082. https://doi.org/10.29109/gujsc.1199093
Umam, K., & Astuti, F. (2022). The Embodiment of Global Governance Through Hexahelix in Preserving Terracotta Architecture. Iapa Proceedings Conference, 74. https://doi.org/10.30589/proceedings.2022.684
Wahyuni, H., Purnomo, E. P., & Fathani, A. T. (2021). Social Media Supports Tourism Development in the COVID-19 Normal Era in Bandung. Jurnal Studi Komunikasi (Indonesian Journal of Communications Studies), 5(3), 600–616. https://doi.org/10.25139/jsk.v5i3.3805
Wahyuni, S., Susilo, H., & Erwiantono, E. (2023a). Priority Strategies for Sustainable Community-Based Ecotourism Management on Kaniungan Besar Island, Indonesia. Sodality Jurnal Sosiologi Pedesaan, 10(3), 284–294. https://doi.org/10.22500/10202243996
Wahyuni, S., Susilo, H., & Erwiantono, E. (2023b). Priority Strategies for Sustainable Community-Based Ecotourism Management on Kaniungan Besar Island, Indonesia. Sodality Jurnal Sosiologi Pedesaan, 10(3), 284–294. https://doi.org/10.22500/10202243996
Wikantiyoso, Cahyaningsih, D. S., Sulaksono, A. G., Widayati, S., Poerwoningsih, D., & Triyosoputri, E. (2021). Development of Sustainable Community-Based Tourism in Kampong Grangsil, Jambangan Village, Dampit District, Malang Regency. International Review for Spatial Planning and Sustainable Development, 9(1), 64-77.
Yudithia, Y., Sentosa, I., & Yafi, E. (2024). Hexahelix collaboration in developing halal tourism in Indonesia. Indonesian Tourism. Journal, 1(1), 01–15.
Yuniningsih, T., Bengkulu, U. M., & Sulandari, S. (2022). Model Pentahelik dalam Pengembangan Pariwisata di Kota Semarang. In Journal of Public Sector Innovation (Vol. 3, Issue 2).
Downloads
Published
How to Cite
Issue
Section
Categories
License
Copyright (c) 2025 Satifa Agatha, Andhika Yudha Pratama

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright Holder is the Author
