Analisis Daya Saing Kompetitif Agrowisata Kopi Dusun Sirap, Desa Kelurahan, Kecamatan Jambu, Kabupaten Semarang Menggunakan Pendekatan Diamond Cluster Model
| Main Authors: | Susiyanti, Ambar, Prihtanti, Tinjung Mary, Napdapdap, Hendrik Johannes |
|---|---|
| Format: | Proceeding application/pdf |
| Bahasa: | ind |
| Terbitan: |
Fakultas Pertanian dan Bisnis Universitas Kristen Satya Wacana
, 2018
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/16141 |
Daftar Isi:
- Prosiding Konser Karya Ilmiah Tingkat Nasional Tahun 2018 : Peluang dan Tantangan Pembangunan Pertanian Berkelanjutan di Era Global dan Digital, p. 143-151
- The purpose of this research is to (1) Knowing competitive of coffee agro tourism Sirap Hamlet seen in the aspect of agro-tourism factors, conditions of demand for agro-tourism, agrotourism supporting industry, regional agrotourism strategy in Sirap Hamlet, (2) Know the policy strategy for improve competitive of agro-tourism coffe in Sirap Hamlet. This research was conducted in February - March 2018, located in Sirap Hamlet. This research using a qualitative approach with descriptive design. Data collection methods are carried out through in-depth interviews. The techniques used in data analysis are data reduction, data presentation and conclusions. Triangulation is done to explain the validity of the data by using the source. The results showed the competitive of Sirap coffee agrotourism was analyzed using the diamond porter model approach with four internal factors namely, agro-tourism factor conditions, agro-tourism demand, agrotourism supporting industry, and agro-tourism regional strategies, directly influencing each other’s factors. For external factors that consist of the role of government and opportunities indirectly, the two influence each other only among these factors still need improvement. The policy strategy that can be pursued in the long term is by caring for and paying attention to existing facilities and infrastructure, and to maintain the taste of coffee powder products, namely by maintaining product quality that can increase the level of agro-tourism competitive.