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Nurhassanah Nurhassanah
University Swadaya Gunung Jati Cirebon
Humanities Education Languange, Linguistic, Communication & Media Social Sciences Other

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Integration of Local Commodity-Based Culinary in Optimizing The Attraction of Agrotourism Nurhassanah Nurhassanah; Aan Anisah; Rusdiyana Rusdiyana
Journal of Educational Studies Vol. 4 No. 3 (2026): October
Publisher : Lembaga Bale Literasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/jes.v4i3.3103

Abstract

Developing culinary tourism is an important strategy for increasing the attractiveness of a destination because culinary delights not only fulfill consumption needs but also represent local identity and the tourist experience. The Pondok Durian Sinapeul Agrotourism in Majalengka Regency has durian-based culinary potential that can support tourism, but it has not been optimally utilized. This study aims to analyze the potential of local culinary businesses, their tourist appeal, and the role of culinary delights in enhancing tourist appeal in the area. The research method used was descriptive with a qualitative approach. Data were collected through observation, interviews, and documentation, then analyzed using the Miles and Huberman model, which includes data reduction, data presentation, and conclusion drawing. The results show that local culinary businesses play a significant role in increasing tourist appeal by strengthening destination identity and creating a more comprehensive tourist experience. Culinary delights can also increase the length of stay and tourist spending, as well as provide an economic impact for the surrounding community. However, its development still faces obstacles such as limited facilities, accessibility, and promotion. Therefore, an integrated development strategy is needed to maximize the culinary potential.
Co-Authors Aan Anisah Rusdiyana Rusdiyana