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All Journal Jurnal Indonesia Sosial Sains Advances In Social Humanities Research Asian Journal of Social and Humanities
Saptarining Wulan
Institut Pariwisata Trisakti
Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Neuroscience Physics Social Sciences

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Indonesia’s Gastrodiplomacy for Nation Branding, Diplomatic Relations, and Tourism Promotion: A Lived Experience Approach Rahmat Kusnedi; Willy Arafah; M. Husen Hutagalung; Saptarining Wulan; Rahmat Ingkadijaya
Asian Journal of Social and Humanities Vol. 4 No. 8 (2026): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/ajosh.v4i8.710

Abstract

Indonesia has a rich and diverse culinary heritage, but Indonesia's culinary presence globally is still limited and often less prominent than the cuisines of other countries that are promoted more systematically. This gap highlights the need to explore how gastronomy can be strategically leveraged for nation branding, diplomatic relations, and tourism promotion. This research aims to analyze Indonesia’s gastrodiplomacy as a strategic instrument for tourism promotion through a lived experience approach. This research employs a qualitative phenomenological approach. Data were collected through in-depth interviews with Indonesian diaspora actors, including chefs and restaurant owners across Asia Pacific, the United States, and Western Europe. Thematic analysis was used to interpret lived experiences and identify key patterns in tourism promotion. The findings reveal that gastrodiplomacy promotes tourism through five key mechanisms: entry point awareness, cultural communication, sensory and emotional engagement, destination image formation, and visit intention. Diaspora actors play a central role as informal tourism ambassadors. Indonesian gastrodiplomacy operates as an experiential and relational process embedded in everyday practices. It significantly contributes to nation branding, diplomatic relation, and tourism promotion, although its effectiveness is constrained by limited policy integration. This research is limited to qualitative analysis and diaspora perspectives, which may not fully represent broader tourism stakeholders. Contributions: This study introduces the concept of lived gastrodiplomacy and contributes to tourism and public diplomacy literature by emphasizing experiential and bottom-up approaches to tourism promotion.
Gastrodiplomacy Strategies Through the 2022 G20 Summit State Dinner and their Implications for the Indonesian Government Eka Novita Rahayu; Myrza Rahmanita; Saptarining Wulan
Advances In Social Humanities Research Vol. 4 No. 8 (2026): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v4i8.614

Abstract

This research aimed to analyze the gastrodiplomacy strategy implemented through the state banquet of the 2022 G20 Summit in Bali and to examine its implications for the Government of Indonesia. A qualitative approach with a single holistic case study design was employed. Data were collected through in-depth interviews with seven key informants, retrospective observations of visual documentation and activity archives, and documentary studies of official records and publications related to the G20 Summit. The data were verified through source and technique triangulation and analyzed using an interactive model consisting of data condensation, data display, and conclusion drawing and verification. The findings showed that the gastrodiplomacy strategy at the 2022 G20 state banquet was implemented through four complementary dimensions: culinary representation, cultural communication, nation branding, and public engagement. Menu curation, cultural narratives, presentation aesthetics, multisensory experiences, and the involvement of local stakeholders demonstrated that the state banquet was designed as an integrated representation of Indonesia’s gastronomic identity. The strategy was perceived to contribute to Indonesia’s nation branding by presenting the country as professional, culturally rich, open, and gastronomically diverse, although this study did not establish a direct causal relationship between the event and changes in international perceptions, tourist arrivals, or economic benefits. This study concluded that state banquets could serve as strategic instruments of gastrodiplomacy and provide a reference for the sustainable development of Indonesia’s gastrodiplomacy policies and gastronomic tourism.
The Effect of Perceptions of Facilities, Price, and Location on Interest in Advanced Cooking Courses Through Student Satisfaction at Course and Training Institution X, PIK, North Jakarta Ishmah Fadillah; Sri Mariati; Saptarining Wulan
Jurnal Indonesia Sosial Sains Vol. 7 No. 8 (2026): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v7i8.2547

Abstract

The rapid growth of culinary tourism and non-formal vocational education has intensified competition among Course and Training Institutions (LKPs), making student retention an important concern. This study aimed to examine the  of perceived facilities, perceived price, and perceived location on students’ interest in advanced culinary courses, both directly and indirectly through student satisfaction at LKP X in Pantai Indah Kapuk, North Jakarta. A quantitative causal-associative design using a survey method was employed. The population consisted of 100 active students and alumni, all of whom were selected through a total sampling technique. Data were collected using online questionnaires and analyzed using Structural Equation Modeling–Partial Least Squares (SEM-PLS) with SmartPLS 4.0. The results showed that perceived facilities, perceived price, and perceived location had positive and significant effects on student satisfaction and interest in advanced culinary courses. Student satisfaction also had a positive and significant effect on interest in advanced culinary courses. Mediation analysis indicated that student satisfaction partially mediated the effects of perceived facilities and perceived location on course interest, while the mediating effect of perceived price was relatively weak. The model explained 58.3% of the variance in student satisfaction and 72.7% of the variance in interest in advanced culinary courses. In conclusion, improving facilities, perceived value, accessibility, and student satisfaction can strengthen students’ intention to continue to higher-level culinary programs at the same training institution in a sustainable manner.
Co-Authors Eka Novita Rahayu Ishmah Fadillah M. Husen Hutagalung Myrza Rahmanita Rahmat Ingkadijaya Rahmat Kusnedi Sri Mariati Willy Arafah