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All Journal Jurnal Abdimas Pariwisata Mattawang: Jurnal Pengabdian Masyarakat AMMA : Jurnal Pengabdian Masyarakat Radiant : Journal of Applied, Social, and Education Studies
Nurhayati, Hastuti
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Journal : Radiant : Journal of Applied, Social, and Education Studies

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Identification of Gastronomic Potential as a Tourist Attraction in the Tourism Village of Sukorejo, Sragen Regency, Central Java: Identifikasi Potensi Gastronomi sebagai Daya Tarik Wisata di Desa Wisata Sukorejo, Kabupaten Sragen, Jawa Tengah Nurhayati, Hastuti; Hendrayana, Made; Rini, Faradila Anggun Surya
RADIANT: Journal of Applied, Social, and Education Studies Vol. 5 No. 2 (2024): RADIANT: Journal of Applied, Social, and Education Studies
Publisher : Politeknik Harapan Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52187/rdt.v5i2.201

Abstract

This research aims to identify the potential of gastronomy as a tourist attraction in the Tourism Village of Sukorejo, Sragen Regency, Central Java. The research method used is qualitative, with data collection techniques including observation, in-depth interviews, and literature studies. The results of the research show that there are three types of local culinary offerings in Sukorejo Tourism Village, namely Tepo, Wedang Uwuh, and keripik Trewolo, which can become main attractions for tourists. These three culinary products each have unique characteristics in terms of flavor, presentation, and cultural or traditional significance. Another gastronomic aspect is the use of local raw materials in their processing, which supports the sustainability of the production process. These three types of local cuisine diversify tourism offerings by making keripik Trewolo preparation process a tourist attraction in itself. This research is essential for maximizing local potential and enhancing Sukorejo Village as a more attractive and sustainable tourist destination.
Mentoring Program on Traditional Culinary Menu for Gastrodiplomacy in Bilebante Green Tourism Village: Pendampingan Pengembangan Menu Kuliner Tradisional untuk Gastrodiplomasi di Desa Wisata Hijau Bilebante Nurhayati, Hastuti; Mandra, Mandra
RADIANT: Journal of Applied, Social, and Education Studies Vol. 6 No. 2 (2025): RADIANT: Journal of Applied, Social, and Education Studies
Publisher : Politeknik Harapan Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52187/rdt.v6i2.324

Abstract

This independent community service program aims to help address the challenges faced by the partner, particularly their limited knowledge and skills in preparing international-standard menus for the Gastrodiplomacy Local Experience event, which was attended by 38 countries and held in the Green Tourism Village of Bilebante. The program began with a pre-field stage involving observation, semi-structured interviews, participatory observation, and focus group discussions over three days to identify the partner’s needs and challenges. During the implementation stage, menu planning was carried out collaboratively with seven tourism village managers, including the head of the Tourism Awareness Group (POKDARWIS), culinary business operators, and the person in charge of the culinary division from the local working group (POKJA). The mentoring produced two internationally standardized menu sets consisting of appetizers, soups, main courses, and desserts. The dishes were presented traditionally using the communal begibung concept while being adjusted to international tastes by emphasizing local uniqueness and wisdom. Feedback from the 38 diplomatic delegates on the presented menus was largely positive. The collaboration of local ingredients, traditional values, and global sustainability principles highlighted the role of cuisine as a communicative and transformative diplomatic medium. These outcomes demonstrate the contribution of local cuisine in shaping Indonesia’s image and strengthening the position of local communities in international-standard hospitality. In the future, similar activities are expected to continue, aiming to enhance the capacity of rural communities to adapt to the dynamics of global tourism without neglecting their cultural roots.
Co-Authors Anggun Surya Rini, Faradila Aprianto, Yusup Hendrayana, Made Mandra, Mandra Rahmawati Rahmawati, Rahmawati Rini, Faradila Anggun Surya Sarira, Matius Tinna Sasmita, M Tanggap Surya Rini, Faradila Anggun Susanti, Herny Syauqi, Muhammad Tinna Sarira, Matius