Culinary Tourism Research Articles

Empowering sagon MSMEs through e-commerce education to support tourism in Magelang

Culinary tourism serves as a strategic approach for the development of tourism in Magelang Regency, contributing to the realization of sustainable tourism. The growth of Micro, Small, and Medium Enterprises (MSMEs) is intertwined with the progress of the tourism industry in Magelang, emphasizing the crucial role of MSMEs in utilizing online media for effective promotion and product sales. This communtiny service aims to empower the Sagon Mbah Moel traditional food situated in Mantenan hamlet, Mertoyudan, Magelang, facilitating an increase in sales and promotion through digital marketing. The implementation method for this service activity is structured in two phases: preparation and execution. The service spanned approximately two months, with a primary focus on digital marketing training and the development of appealing product packaging. The outcomes include enhanced capacity and quality for Sagon Mbah Moel MSMEs. The positive impact of this service activity is evident in the initiation of product promotions and sales through digital marketing channels, as well as the improvement of product packaging and the maintenance of several production equipment.

Branding Strategy Rumah Keramik Tanah Baru To Increase Tourists' Motivation To Visit

This research aims to analyze the branding strategies carried out by rumah keramik tanah baru and their implementation to increase tourist motivation to visit. Based on data from survey results via Instagram, the Tanah Baru Ceramic House still does not introduce its identity as a tourist attraction, namely educational tourism, culinary tourism, wedding event locations, and so on. Data was obtained through interviews with managers, employees, and visitors to Rumah Keramik, as well as through literature studies, journals, e-books, and official websites. Data analysis using Nvivo and SWOT analysis. The research results show that tourists are motivated because of the activities they can do, namely making ceramics. The ceramic house created a branding strategy to build brand awareness by creating a direct touch through the logo and tagline as the identity of the ceramic house. There is a driving factor to increase tourist motivation, namely implementing the "Fun With Clay" tour package promotion system. However, obstacles also influence the motivation to visit the rumah keramik, namely the health crisis, infrastructure and competitors

Culinary tourism in natural protected areas: The case of the Cuxtal Ecological Reserve in Yucatan, Mexico

The Cuxtal Ecological Reserve is located in the urban periphery of Merida. This reserve represents an element of tourist interest due to the diversity of tourist resources, although these have not been recognized yet. In addition, most of the local population has traditional culinary knowledge, which is little explored from a tourist perspective. This article proposes to identify the culinary resources of the reserve to elaborate a culinary map. The study is based on in-depth interviews with residents to assess their culinary knowledge, visitor surveys, and the field´s traditional food and agricultural product mapping. The results show that it has the potential to develop culinary tourism. Gastronomy can play an important role in boosting the local economy and conserving culinary identity among the inhabitants under the pressure of ultra-processed food from Merida.

Culinary Tourism in Kutawaringin (Bandung): Structural Relationship Between Food Quality, Tourist Perceptions, And Culinary Tourism Satisfaction

This study assessed tourist satisfaction with culinary tourism in Kutawaringin District, Bandung Regency. A quantitative-descriptive approach was used to reveal tourist perceptions and the impact of food quality on culinary tourism satisfaction in Kutawaringin District, Bandung Regency. Data was collected through interviews, observation, and documentation. A random sample of tourists completed the questionnaire. The study sample consisted of 50 individuals who participated in in-depth interviews. It is important to note that these evaluations are based solely on objective criteria and do not include subjective opinions. Lemon tea was found to be the most popular food item, while tourists rated the seller's service highest at 74%. Food hygiene received a rating of 71%; food tastes 60%; affordability of the seller's location 57%; food quality and promotion 46%; and food prices 40%, all with a fair assessment. Collaboration is necessary among tourism managers and stakeholders to make Kutawaringin a supporting factor for the Bandung Destination. This requires consideration of various factors, including food prices, packaging quality, and promotion.

Perkembangan Surabaya Sightseeing and City Tour Bus Sebagai Promosi Wisata di Kota Surabaya

The city of Surabaya is a tourist destination that has tourism potential in history, beaches, culinary tourism, cultural performances and others. The variety of tourism potential that the city of Surabaya has, encourages the city to continue to innovate in its tourism development so that it can be known by the wider community. The existence of the SSCT Bus is a manifestation of the innovation of the City of Surabaya to be able to introduce tourism through a different experience by riding a bus. This research aims to determine the development of SSCT Bus in promoting tourism in Surabaya. The methods used in this research are field observation, interviews and literature study. The results of the analysis show that SSCT Bus operations are still hampered by ticket reservations and limited quotas on SSCT Buses. Apart from that, SSCT Bus needs to pay attention to promotion through social media, namely creating a special Instagram account, which can focus more on the identity of SSCT Bus itself.

Creating value from intangible cultural heritage—the role of innovation for sustainable tourism and regional rural development

Based on evidence from two exploratory case studies, the article examines how intangible cultural heritage can promote sustainable rural development by creating value for rural communities. The studied communities in Bavaria, Germany, and Le Marche, Italy, are closely tied to traditional agricultural practices and their historical legacies. In the German case study, alpine pasture farming has sustained its cultural landscape and tourism for generations, while in the Italian case, the rural sharecropping legacy evolved into a culinary heritage project. Bad Hindelang (Germany) stands out as a mature destination with a long history of sustainable tourism, achieved through collaboration between farmers, conservationists, and the local community. The region balances tourism, conservation, and ecological farming through community participation and collective action. In contrast, Le Marche region (Italy) has only recently experienced increasing numbers of international tourists, but seems well-situated to exploit opportunities for cultural and culinary tourism development. The Marche Food and Wine Memories project has preserved the oral memories and the culinary heritage of former sharecroppers, yet economic value for the region has so far been limited. Post-COVID-19, the region may benefit from increased demand for tourism in culturally appealing, authentic and less crowded destinations. The article emphasises that intangible cultural heritage can enrich the quality of life of local residents and enhance visitors’ experiential value. Innovative approaches like storytelling and participatory engagement make these cultural expressions accessible to wider audiences, including tourists, thus benefiting heritage communities in various ways. Both cases highlight the role of innovation, with Bad Hindelang’s eco-model promoting ecological farming and Le Marche’s project preserving sharecroppers’ heritage through corporate heritage marketing. Collaboration among various stakeholders has been a key to success in both cases. The article also illustrates the range of functions fulfilled by intangible cultural heritage, from restoring social dignity to maintaining landscape aesthetics and ecological integrity.

Agrotourism: A Catalyst for Rural Revitalization and Sustainable Tourism in Nigeria

Agrotourism in Nigeria has shown to be a workable strategy for both rural rehabilitation and sustainable tourism expansion. This study examines how agrotourism might support environmentally conscious travel practices and assist rural communities in addressing socio-economic challenges. Using empirical data and previous research, the paper examines the key components of agrotourism in the Nigerian setting, including farm stays, agritourism activities, and culinary tourism. The report emphasizes how important agrotourism is to diversifying the rural economy, generating jobs, and enhancing residents' quality of life. Agrotourism projects can raise rural incomes, lower poverty, and stop the movement of people from rural to urban areas by utilizing Nigeria's rich agricultural legacy and cultural variety. Agrotourism also encourages community involvement, cultural interaction, and the preservation of customs, all of which support rural communities' sustainable development.

Study of responsive tourism destination areas to reduce disaster risk: Canden Village, Bantul

Canden Village currently has a vision of a Wellness Tourism Destination. Kiringan Hamlet, located in Kalurahan Canden, was designated a Tourism Village of Jamu Gendong (Herbal Medicine) in 2016. Canden has several natural, cultural, artistic, and culinary tourism potentials spread across Canden Hamlet, Ngibikan Hamlet, Suren Kulon Hamlet, Suren Wetan, and Banyudono. Several problems related to access, namely, the primary entrance to Kalurahan Canden is not feasible, the physical condition of the road could be more suitable for motorized vehicles, and there needs to be an area marker as a wayfinding facility. In addition to accessibility conditions, disaster response in the area is critical. Canden’s location around the Opak Fault and the Opak River causes this area to have several potential natural disasters. This study of disaster response needs to be conducted to enhance a tourism village as a tourist destination that is safe, comfortable, and sustainable. The object of this study is Canden Village in Bantul, which has several disaster risks. The research aims to determine the level of disaster response in Canden as a Tourism Village. The research method is a qualitative research method using grounded theory and space syntax connectivity-visibility analysis. The concept of disaster response consists of evacuation routes, protective areas, safe zones, open spaces, and public facilities. The results of the study show that the aspect of disaster response in the region is essential to support regional security factors. This research can be a study for disaster response tourist spots and support the sustainability of an area as a tourist destination.

The potential of the mohamad toha area as a street food tourism destination in cirebon city

The Mohamad Toha area is located in Kebonbaru Village, Kejaksan District, Cirebon City, in the center of Cirebon city and only ± 200m from the Cirebon mayor's office. This street is filled with various food vendors presenting typical Indonesian flavors with a local touch, from heavy food to sweet snacks, this street has everything to pamper the taste buds of its visitors. This research aims to discover the potential of the Mohamad Toha area as a tourist destination in Cirebon City. By using a qualitative approach and 3A’s analysis, this research identifies what culinary tourism in the Mohamad Toha area could be a potential tourist visit, as well as how to analyze the 3A’s, namely the attractions presented, the amenity available in the area and the accessibility to the area. The findings show that the Mohamad Toha area of Cirebon City has culinary tourism potential which can be an attraction for local tourists and tourists who are on holiday in Cirebon City, and based on the 3A’s analysis the Mohamad Toha Tourism Area is quite supportive of being a culinary tourism attraction in Cirebon City, having various attractions, street culinary, easy access and close to the city center, as well as sufficient supporting facilities.

Pengaruh Harga dan Rasa terhadap Preferensi Konsumen Teh Kulit Buah Naga di Kabupaten Banyuwangi

Banyuwangi district has a high productivity of dragon fruit and is a superior horticultural agricultural commodity. One of the areas in Banyuwangi district that has great potential in cultivating dragon fruit is Jambewangi Village. A rich harvest will cause a surplus of dragon fruit on the market, lowering the sale price. During this time, the dragon fruit was eaten, and only the meat was processed, while the fruit's skin was not optimally utilized. The researchers wanted to create an innovation such as a product of herbal tea leather fruit. The research aimed to know and analyze consumers' preferences for the new product of Jambewangi village. This research was conducted from June until September 2023. The variables used in this study are price and taste. The research uses a quantitative approach by using a 1-5 Likert scale questionnaire in the tourist and culinary areas of Banyuwangi District. The sampling approach used is simple random sampling. The data is 32 culinary tourists. The data obtained will be analyzed through validity tests, reliability tests, classical assumption tests, and linear regression tests. The results of this study showed that there is a significant influence between price and taste on consumer preferences, with the F value counting of 16,784 > F table 3.30, so it is understood that when price variables and taste increase together, then the variable of consumers preference also increases, on the contrary, when the price variable and taste decreases. Consumers' preference variables also experience a decrease.

PENGARUH KARAKTER WIRAUSAHA DAN INNOVATION CAPABILITY TERHADAP KINERJA USAHA PADA UMKM DI SENTRA WISATA KULINER KEPUTIH

MSMEs are individual business entities consisting of micro, small and medium enterprises. MSMEs themselves make a significant contribution to increasing exports, increasing and equalizing income, forming national products and expanding employment opportunities. The existence of economic life in Indonesia is due to small businesses. So that MSMEs cannot be separated from national economic growth. This research aims to determine whether there is an influence of Entrepreneurial Character and Innovation Capability on Business Performance of MSMEs at the Keputih Culinary Tourism Center. This research uses a quantitative type of research. The sample used in this research was 35 business owners. Using a saturated sampling technique or census method, the data collection method uses a questionnaire. The data analysis techniques used in this research are classical assumption testing, multiple linear regression testing and hypothesis testing. The results of this research show that first, partially, entrepreneurial character has a significant effect on business performance. Second, partially Innovation Capability has a significant effect on Business Performance. Then, the results of the F Test show that Entrepreneurial Character and Innovation Capability together (simultaneously) have a significant effect on Business Performance of MSMEs at the Keputih Culinary Tourism Center, Surabaya. Therefore, business owners must pay attention to performance, such as approaches to employees and customers, researching new products and motivating employees to work together to achieve business targets or goals.

Creative Economy Promotion Model As Culinary Tourism In Kranggan Lumpia Leather Center, Semarang City

Creative activities are related to the food and beverage business which is popular with the public and adds value to the creative products of culinary industry players. The aim of the research is to analyze and develop the creative economy of the culinary tourism sector in Kranggan Village, Semarang City. This research uses a qualitative descriptive approach with survey and interview methods. The promotional model developed integrates the following elements: Promoting local culinary delights, collaborating with culinary industry players, and using a word of mouth promotion model. The research results show that this promotional model has succeeded in increasing visits to local culinary destinations in encouraging culinary business growth. The promotion model has become a tradition and cultural identity for the culinary industry around Kranggan Village, Semarang City. So that the Lumpia Skin Center is known to the public and culinary businesses in Semarang City. This has an impact on the economy of the surrounding community, as well as the creation of jobs in the creative economy sector.

Wisata Kuliner Pada Wisata Bahari Di Pantai Mampie Polewali Mandar Sulawesi Barat

The objectives of this research are (1) to find out the forms and types of culinary delights that can support marine tourism on Mampie Polewali Mandar Beach, West Sulawesi. (2) To find out strategies for developing culinary tourism to support marine tourism from the management at Mampie Polewali Mandar Beach, West Sulawesi. . The research method used is research with qualitative data type with data collection techniques using interviews, documentation and observation then analyzed using qualitative descriptive analysis techniques. The research results show that existing culinary tourism shows that there are many types of culinary available with various flavors and various forms which can actually be used as a product that can be marketed or sold in the marine tourism area of Mampie Beach, apart from that by collaborating with the local community to providing products, currently there is no culinary use so that the Mampie Beach marine tourism is not running optimally so that it is also not optimal in providing facilities and infrastructure for marine tourism. Apart from that, the importance of existing development strategies from the management as a supporter of marine tourism is known to show that the lack of initiative from the community, stakeholders and local government means that marine tourism will also continue as usual without other additional income. This is due to the lack of information obtained by the management regarding what things can support marine tourism, especially in increasing income, such as the existence of culinary tourism which will actually be a supporting thing for marine tourism at Mampie Beach.

Introducing Tuak, the Traditional Alcoholic Beverage of the Dayak Muara Tribe in Kalimantan, Indonesia: Gastronomy Identity Unveiled

This research explores the potential of the traditional alcoholic beverage "Tuak" from the Muara Dayak Tribe in Pelindu Village, West Kalimantan, Indonesia, as a gastronomic tourism attraction. Drawing upon the Gastronomy Identity Model and qualitative descriptive methodology, the study delves into seven key components: flavor profiles, etiquette, recipes, fusion of ingredients and techniques, classic wine and food marriage, climate zones, and old and new world styles. Findings reveal that Tuak not only serves as a cultural and social symbol within the Dayak Muara community but also showcases unique production methods, knowledge transmission, and cultural essence. The study emphasizes the importance of considering Tuak as a potential culinary tourism product, contributing to the preservation of Indonesia's rich culinary heritage, and promoting sustainable livelihoods. Additionally, it highlights the challenges related to accessibility and infrastructure in the region, suggesting the need for further development to unlock Tuak's full gastronomic tourism potential.

Dampak Pedagang Kaki Lima dan Warung Kecil Pasca Relokasi di Sentra Wisata Kuliner Ketintang

Relocation is an attempt to move an object from one place to another that is considered better. Relocation is not just a change of place in terms of geographical space, but also involves various aspects such as economic, social, political and cultural. The socio-economic impact of the relocation of street vendors (PKL) and small stalls can be seen from the positive and negative sides. If done properly by considering the interests of all parties, relocation can have a positive social impact. The impact felt by street vendors and small stalls will be seen when a relocation that is realized can show changes socially and economically so that it can be assessed whether the relocation carried out is considered successful or failed. The purpose of writing this article is to find out and examine how the problems regarding the impact of street vendors and small stalls after relocation in the Ketintang culinary tourism center. This research is a qualitative research with a framing analysis approach related to social interaction theory and also conflict theory accompanied by interview techniques and direct observation in Ketintang. The results of this study indicate that relocation to the Ketintang Culinary Tourism Center can help the economy and social life of traders to improve so that traders feel a very profitable positive impact. Relocation that is carried out well as a whole can have a good social impact for traders, whereas irregular relocation can have a negative impact on the sustainability of the street vendors and small shop businesses.Keywords: Street vendor, Relocation, Small stalls

APPLICATION OF GROUP DECISION MAKING IN DETERMINING CULINARY TOURISM WITH TOPSIS AND BORDA METHODS

Makassar City is one of the destination cities for traveling. Makassar City offers a variety of interesting tours, one of which is culinary tourism. The determination of the best culinary tourism is based on the criteria set by the Makassar City Tourism Office. In managing culinary destinations, tourists are often faced with many choices, so they are confused about choosing the most attractive culinary destinations. This research uses the TOPSIS and BORDA methods. The TOPSIS method is used in determining culinary tourism alternatives based on criteria that become recommendations and the BORDA method is used in determining the selected alternatives based on several DMs who evaluate alternatives. The main objective of this research is to apply group decision making in selecting the best culinary tourism destinations in Makassar City based on group preferences and related criteria with TOPSIS and BORDA methods. This research has conducted 5 iterations involving 4 DMs from the Makassar City Tourism Office. Based on the results of the interview, 8 criteria and 35 alternatives were obtained. Where the Coto Nusantara alternative is ranked the highest with a value of 109,949. While Sop Saudara Irian is ranked last with a value of 62,896. The general benefit of this research is the application of group decision making in determining culinary tourism with the TOPSIS and BORDA methods can produce more objective and representative decision results. This can increase tourist satisfaction in determining culinary tourism.

Peran Moderasi Gender dalam pengaruh Attitude, Norm Subjective dan Perceived Behavior terhadap Food Intention: Uji Empiris terhadap Konsumsi Makanan Tradisional

One of the supporting efforts in the tourism sector is the culinary business because it can attract tourists to visit a tourist destination. In this regard, consumption, especially of local or traditional foods and beverages from a region, is seen as food with cultural values. Food is both a physical need and a cultural and social activity. Therefore, the objective of this research involves the role of gender as a moderation factor in the intention to consume traditional foods, considering factors such as attitude, subjective norm, and perceived behavior. This study involves students as tourist participants who prefer culinary tourism destinations they have visited. The research employs Structural Equation Modelling (SEM) analysis, utilizing Amos in this study. The research findings indicate that the moderating role of gender shows that gender does not moderate attitudes and subjective norms concerning the intention to consume traditional foods. However, it moderates perceived behavior regarding the intention to consume traditional foods.

Factors that Influence Tourist Interest in Kolaka Regency Culinary Tourism Destinations

This research aims to identify the factors that play a role in influencing tourists' interest in culinary destinations in Kolaka Regency. Research This apply system or approach quantitative. Technique collection data use interview (interview), documentation, observation and questionnaire i(questionnaire). There Were a total of 93 visitors who were sampled in this research, who were part of the tourists visiting culinary destinations in Kolaka Regency who were involved in this research. After that, the information collected was analyzed using the multiple linear regression analysis method. From the results of this research, it is concluded that individually, product and service variables have a significant influence on tourists' interest in culinary destinations in Kolaka Regency. Additionally, simultaneous testingF shows that together these variables significantly influence tourists' interest in culinary tourism in Kolaka

PENGEMBANGAN WISATA KULINER DI KOTA SEMARANG

ABSTRACT
 
 In addition to the tourism industry's explosive growth, Semarang City hosts a large number of visitors who come to savor the local cuisine. The purpose of this study is to discover culinary tourism destinations in Semarang City and to ascertain the typical cuisine of the city, which attracts tourists. This study also examines the traits of visitors to Semarang City in relation to the development of the culinary arts. This study uses a survey approach and is descriptive quantitative research. employing incidental sampling, a non-probability sampling approach, on a sample of one hundred respondents. Several culinary districts are included in the research location. The findings indicated that the numerous gastronomic attractions in Semarang draw visitors. Among the delectable dishes are Nasi Kucing, Mie Kopyok, Tahu Gimbal, and Soto Semarang. Lunpia, Wingko Babat, and Bandeng Presto are examples of side dishes. Gilo-Gilo, Blanggem, Tahu Petis, and Gandos are examples of snacks. The five locations that make up Semarang City's culinary are Taman KB, jl. MT. Haryono, jl. Pandanaran, intersection five, and Sri Ratu Mall. The majority of visitors are between the ages of 31 and 35, have completed high school, and work as public servants. Most of the guests are from outside the city and are female. They travel with relatives and gather knowledge from friends and family.
 
 Keywords: Semarang City, tourism development, culinary tourism.

DECISION SUPPORT SYSTEM IN IMPROVING THE QUALITY OF BANJARMASIN TOURISM, GET TOUR APPLICATION USING THE SAW METHOD

Tourism is an activity that is liked by many people, even tourism is one of the important needs, especially regarding socio-economic activities which are seen as having good prospects in the future. In South Kalimantan, especially the city of Banjarmasin, there are many good tourist attractions such as the historical mosque of Sultan Suriansyah, Siring Park, Banjarmaisn City, and culinary tours of Arab villages. Of the tourist attractions that have been mentioned, tourists are still confused in determining tourist attractions because there are many places and a lack of information about tourist attractions in South Kalimantan. From this description, a Decision Support System (DSS) or Decision Support System (DSS) was created to determine tourist attractions in South Kalimantan called the Get Tour application. In addition to displaying information about tourist attractions, this application also displays information on tourist attractions in the form of a map. The results of calculations in the application are in accordance with the formula and expected results based on several criteria, namely distance, parking area, the first special criteria, the second special criteria and the third special criteria using the Simple Additive Weighting (SAW) method.