UMA OBJETIVAÇÃO DE TRÊS POÇOS DE SABORES NO DESTINO TURÍSTICO DA ILHA DE KARAMPUANG, SULAWESI OCIDENTAL

Abstract

Background: Karampuang Island has quite large marine coastal resource potential, with the community's most popular marine tourism destination, one of which is the Three Taste Wellwhich have different flavors, consisting of wells with salt water, brackish wells and fresh water wells. Karampuang Island was chosen for recreation because Karampuang Island is far from the noise of the city. Objective: This research aims to determine and describe the objectification of the three taste wells in tourist destinations. Knowing the potential and condition of the three flavors well as a tourist attraction in the Karampuang Island destination, West Sulawesi. Knowing the factors that influence the objectification of the three rasa wells in the context of marine tourism development on Karampuang Island. Knowing an effective strategy for optimizing the three flavors well as the main attraction in the Karampuang Island tourist destination. Methods: The sampling method in this research was determined purposively, namely determining informants who were considered appropriate. The data analysis method used is descriptive analysis. Result: From the research results, it was found that the potential of the three flavors well as a tourist attraction has its own uniqueness, because it has three different flavors of water including salt wells, brackish wells and fresh water wells. However, in the development of marine tourism on Karampuang Island, this tourist attraction is still given little attention by the local community and the government. The objectification of the Three Taste Well tourist destination in the context of marine tourism development on Karampuang Island can be influenced by several factors, including lack of marketing and promotion, not paying attention to the cleanliness of the tourist attraction, community participation, not yet legalizing tourism regulations and policies and weather factors. Conclusion: An effective strategy to optimize the three flavors well as the main attraction in tourist destinations, local communities form organizations or institutions that are aware of the sustainability of tourism.