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All Journal JURNAL LENSA MUTIARA KOMUNIKASI Journal of Mandalika Review PEDAMAS (Pengabdian Kepada Masyarakat) Journal of Humanities and Social Studies JUSTICE: Journal of Social and Political Science Ulil Albab Pratyaksa: Jurnal Ilmu Pendidikan, Sosial dan Humaniora Edutik : Jurnal Pendidikan Teknologi Informasi dan Komunikasi
Yustikasari
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Social Sciences Other

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Identification of Local Culinary Potential in Supporting The Development of Kerujuk Ecotourism Village, North Lombok Regency Abdullah, Nabila Nurrahmadina; Dienaputra, Reiza D; Yustikasari; Fajriasanti, Ruwaida; Rizkiyah, Nurul Farikhatir
Journal of Mandalika Review Vol. 5 No. 1 (2026): Journal of Mandalika Review
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/mandalika.v5i1.341

Abstract

Introduction:  Local culinary traditions are increasingly recognized as valuable assets in promoting sustainable tourism, particularly in rural and ecotourism destinations. This study explores the potential of traditional food as a tourism attraction in Kerujuk Ecotourism Village, North Lombok, Indonesia. Grounded in the village's rich cultural heritage and natural resources, local cuisine offers opportunities for community-based economic development, cultural preservation, and environmental sustainability. However, the realization of this potential is constrained by challenges such as limited promotion, inadequate infrastructure, and weak coordination among stakeholders. Drawing on literature and comparative case studies, this research identifies key supporting and inhibiting factors in the development of culinary tourism. The findings aim to provide strategic insights for integrating local food systems into sustainable tourism planning, highlighting their role in enhancing visitor experience, regional identity, and inclusive economic growth. Methodology: This study used a qualitative descriptive method with a case study approach to explore the local culinary potential of Kerujuk Ecotourism Village. Data were collected through observation, interviews, and documentation, then analyzed using an interactive model involving data reduction, display, and conclusion drawing. Triangulation was applied to ensure data validity. Findings: This study found that Kerujuk Ecotourism Village has diverse local culinary products with strong cultural value, supported by natural resources and community participation. However, challenges remain in scarcity of ingredients, hygiene, business management, and marketing. Conclusion: Local cuisine in Kerujuk has strong potential to support tourism development. Strategic improvements in training, sanitation, and promotion are essential to enhance its competitiveness and sustainability.
Co-Authors Abdullah, Nabila Nurrahmadina Anees Janee Ali Diah Fatma Sjoraida Erni Irdewanti Evi Novianti Evi Novianti Fajriani Ananda Fajriasanti, Ruwaida Ice Irawati Komara, Diemas Arya Mas Dadang Enjat Munajat Oriana, Alisha Rangkuti, Ismaliyah Yusuf Reiza D. Dienaputra Renata Anisa Retasari Dewi Retasari Dewi, Retasari Rizkiyah, Nurul Farikhatir Siti Karlinah Widjaya, Shafira Nanda Yulianandaris, Yulianandaris