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All Journal Media Wisata JURNAL IQRA´ Martabe : Jurnal Pengabdian Kepada Masyarakat Journal of Education Technology JISIP: Jurnal Ilmu Sosial dan Pendidikan Social, Humanities, and Educational Studies (SHEs): Conference Series Jurnal Akademi Pariwisata Medan Dinasti International Journal of Education Management and Social Science Edutourism : Journal Of Tourism Reseach Jurnal Darma Agung Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Budapest International Research and Critics in Linguistics and Education Journal (Birle Journal) International Journal of Humanities Education and Social Sciences Society
Abdul Kadir Ritonga
Politeknik Pariwisata Medan
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Journal : Edutourism : Journal Of Tourism Reseach

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Development of Traditional Culinary as a Tourism Attraction in Surakarta City Annisa, Siti Yumna; Darmawan, Rahmat; Ritonga, Abdul Kadir
EDUTOURISM Journal Of Tourism Research Vol. 5 No. 02 (2023): HOSPITALITY AND TOURISM
Publisher : Samarinda State Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53050/ejtr.v5i02.688

Abstract

The cultural wealth in Surakarta city that has great potential to be developed within the tourism framework is culinary. This article aims to identify the types of traditional food and formulate a program to create traditional food as culinary tourism. The data collection of this article uses direct observation in the field, interviews and documentation studies, while the data analysis uses a SWOT matrix. The results of this study reveal that in the city of Surakarta, there are several types of traditional food, such as Selat Solo, Tengkleng, Timlo Solo, Pecel Ndeso, Gudeg Ceker, Brambang Asem, Krengsengan, Serabi Notosuman, which can be developed as culinary tourism. Tourists' perception of traditional food processing is quite good on the quality of conventional food, food hygiene and service quality. Some programs conducted by the government to develop traditional food are improving the quality of human resources, creating markets for conventional food, identifying potential local products and assessing traditional food. The stall owners also developed programs such as menu adjustment, creativity in conventional food processing, and promotion.
Co-Authors Ahmad, Andora Yusuf Annisa, Siti Yumna Bahagia Tondang Banjarnahor, Susy Christina Booni Tauhid Daniel Sihombing Deffie, Robert Elyanta, ⁠Marciella Fachdial Fachdial Handoko Handoko Hasriyani, Enny Muhammad Hamdani Muhammad Hamdani Muhammad Hamdani, Muhammad Rahmat Darmawan, Rahmat Rosari, Dina Syahrul Syahrul Tauhid, Booni Teuku Azliansyah Tina Taviani Wirnawati br Sinaga Zulfan, Muhammad Zulkifli Harahap