INOVASI KULINER GUDEG SALAK: STRATEGI PENGEMBANGAN DAYA TARIK WISATA DESA NGANGGRING

I Made Witara

doi:10.47492/jrt.v5i1.3927

I Made Witara STP AMPTA Yogyakarta

DOI: https://doi.org/10.47492/jrt.v5i1.3927

Keywords: Culinary Innovation, Gudeg Salak, Village Tourism, Nganggring Tourism Village, Tourist Attraction Development

Abstract

This qualitative case study delves into the unique culinary innovation of Gudeg Salak as a strategy for developing tourism appeal in Nganggring Tourism Village, a novel approach blending local tradition with distinctive flavor. Data were collected through interviews, observations, and documentation. The findings indicate that Gudeg Salak has significant potential to enhance tourism attraction, empower the local community through new economic opportunities, and preserve traditional culinary culture by offering a contemporary interpretation. Key challenges include maintaining consistent quality amidst growing interest and marketing effectiveness to reach a wider audience. This research recommends the sustainable and competitive development of Gudeg Salak to strengthen Nganggring Tourism Village's position as a compelling destination

References

[1] Bramwell, B., & Lane, B. (1993). Sustainable tourism: An evolving global approach. Journal of Sustainable Tourism, 1(1), 1–5. Retrieved from https://consensus.app
[2] Choi, H. C., & Sirakaya, E. (2006). Sustainability indicators for managing community tourism. Tourism Management, 27(6), 1274–1289. Retrieved from https://consensus.app
[3] Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167. Retrieved from https://consensus.app
[4] Gössling, S., Hall, C. M., & Weaver, D. B. (2009). Sustainable tourism futures: Perspectives on systems, restructuring and innovations. Tourism Review, 64(4), 15–25. Retrieved from https://consensus.app
[5] Rahmawati, D., & Susilo, Y. (2021). Pengelolaan pariwisata berbasis komunitas di Desa Wisata Sleman. Jurnal Pariwisata dan Budaya, 5(2), 87–95. Retrieved from https://consensus.app
[6] Saarinen, J. (2006). Traditions of sustainability in tourism studies. Annals of Tourism Research, 33(4), 1121–1140. Retrieved from https://consensus.app
[7] Smith, S. L. J., & Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46(3), 289–299. Retrieved from https://consensus.app
[8] World Tourism Organization (2020). Global Report on Food Tourism. UNWTO. Retrieved from https://consensus.app
[9] Yogyakarta Tourism Office. (2023). Desa Wisata Ngangring: Potensi lokal yang mendunia. Retrieved from https://consensus.app
[10] Ahimsa Putra, Heddy Shri. t.t. Mengembangkan Wisata Budaya dan Budaya Wisata Sebuah Refleksi Antropologis. Pusat Studi Pariwisata. Universitas Gadjah Mada.Yogyakarta.
[11] Kementerian Kebudayaan dan Pariwisata. 2004. Peningkatan Status Gastronomi Makanan Khas Indonesia dalam festival Boga. Deputi Bid pengembangan Produk dan Usaha Pariwisata. Jakarta.
[12] Ernayanti, dkk. 2003. Ensilopedi Makanan Tradisional di Pulau Jawa dan Pulau Madura. Deputi bidang pelestarian dan pengembangan kebudayaan, asdep. Urusan kepercayaan terhadap Tuhan Yang Maha Esa. Jakarta: Proyek pelestarian dan pengembangan tradisi dan kepercayaan.