EKSISTENSI WISATA KULINER KAMPUNG SINGKONG SALATIGA: PERSPEKTIF HUKUM EKONOMI SYARIAH DAN HALAL TOURISM
Abstract
Salatiga's Kampung Singkong is a culinary tourism destination with a center for processed cassava-based food that has become an attraction for tourists visiting Salatiga. This village was named and named Kampung Singkong. The goal is to become an economic attraction. This development attracts the author to examine whether the development of this culinary tourism center is in accordance with Islamic law or sharia economic law in particular. Then, whether the culinary tourism center of this cassava village can become halal tourism. This research is a field research by conducting observations and interviews with actors who are concerned about the development of Singkong Village in Salatiga. The presentation in this article uses a descriptive method and uses a sociological juridical approach. The results of this study: first, the production of processed cassava in Salatiga's Singkong Village has not fully complied with the standards set by the Indonesian Ministry of Religious Affairs and MUI. As many as thirty-two only four have halal certification. Secondly, the development of culinary tourism center in Kampung Singkong Salatiga is not fully in accordance with the concept of halal tourism from MUI.
Abstrak
Kampung Singkong Salatiga merupakan destinasi wisata kuliner sentra olahan makanan berbahan baku singkong yang berhasil menjadi daya tarik tersendiri bagi wisatawan yang berkunjung ke Salatiga. Kampung ini dinobatkan sekaligus dinamai dengan Kampung Singkong. Tujuanya agar menjadi daya tarik perekonomian. Perkembangan ini menarik penulis untuk meneliti apakah pengembangan sentra wisata kuliner ini telah sesuai dengan hukum Islam atau hukum ekonomi syariah pada khususnya. Lalu, apakah sentra wisata kuliner kampung singkong ini dapat menjadi wisata halal (halal tourism). Penelitian ini merupakan penelitian lapangan (field research) dengan malakukan observasi dan wawancara kepada para actor (pelaku) yang concern terhadap pengembangan Kampung Singkong di Salatiga. Penyajian dalam artikel ini menggunakan metode diskriptif serta menggunakan pendekatan yuridis sosiologis. Hasil dari penelitian ini: pertama, produksi olahan singkong di Kampung Singkong Salatiga belum sepenuhnya sesuai dengan standar yang ditentukan oleh Kementerian Agama RI dan MUI. Sebanyak tiga puluh dua UMKM dan IKM yang ada, baru empat yang memiliki sertifikasi halal. Kedua, pengembangan sentra wisata kuliner Kampung Singkong Salatiga belum sepenuhnya sesuai dengan konsep halal tourism dari MUI.
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