AUTENTISITAS DAN IDENTITAS BUDAYA KULINER TRADISIONAL LOMBOK SEBAGAI DAYA TARIK PARIWISATA BERKELANJUTAN - Evilia Rochmi; Muhammad Adi Junaidi; Amrullah Amrullah (Kepariwisataan: Jurnal Ilmiah, 2026)
AbstrakPenelitian ini bertujuan menganalisis autentisitas dan identitas budaya dalam kuliner tradisional Lombok serta potensinya sebagai daya tarik wisata berkelanjutan. Pendekatan yang digunakan adalah kualitatif deskriptif dengan metode etnografi. Data dikumpulkan melalui observasi, wawancara mendalam terhadap pelaku kuliner, tokoh adat, akademisi, dan pemangku kebijakan, serta dokumentasi, kemudian dianalisis menggunakan model Spradley yang meliputi analisis domain, taksonomi, komponensial, dan tema kultural. Hasil penelitian menunjukkan bahwa autentisitas kuliner Lombok tercermin pada penggunaan bahan lokal, resep turun-temurun, serta teknik memasak tradisional berbasis tungku kayu yang menghasilkan cita rasa khas. Identitas budaya masyarakat Sasak termanifestasi melalui simbolisme rasa pedas, keterkaitan kuliner dengan ritual adat, serta praktik konsumsi yang menekankan nilai kebersamaan. Kuliner tradisional juga berperan sebagai media reproduksi identitas budaya dan memiliki potensi sebagai core attraction dalam diversifikasi produk pariwisata berkelanjutan berbasis komunitas. Implikasi penelitian menegaskan pentingnya sinergi antara pemerintah, pelaku usaha, akademisi, dan masyarakat dalam penguatan promosi digital, pengembangan infrastruktur kuliner, pelatihan manajemen usaha, serta penguatan rantai pasok lokal yang ramah lingkungan. Penelitian selanjutnya disarankan mengkaji persepsi wisatawan terhadap autentisitas kuliner, model pengembangan wisata kuliner berbasis teknologi digital, serta analisis kuantitatif mengenai kontribusi ekonomi kuliner tradisional terhadap kesejahteraan masyarakat lokal.AbstractThis study aims to analyze the authenticity and cultural identity embedded in traditional Lombok cuisine and its potential as a sustainable tourism attraction. A qualitative descriptive approach with an ethnographic method was employed. Data were collected through field observations, in depth interviews with culinary practitioners, traditional leaders, academics, and policymakers, as well as documentation, and were analyzed using Spradley’s model, including domain, taxonomic, componential, and cultural theme analysis. The findings reveal that the authenticity of Lombok’s traditional cuisine is reflected in the use of local ingredients, inherited recipes, and traditional cooking techniques based on wood fired stoves that produce distinctive flavors. The cultural identity of the Sasak community is manifested through the symbolic meaning of spiciness, the strong linkage between food and ritual practices, and communal dining traditions that emphasize togetherness. Traditional cuisine also functions as a medium for cultural identity reproduction and has strong potential to become a core attraction in the diversification of community based sustainable tourism products. The study implies the importance of synergy among government, local communities, academics, and the private sector in strengthening digital promotion, developing culinary infrastructure, improving business management capacity and reinforcing environmentally sustainable local supply chains. Future research is recommended to examine tourist’s perceptions of culinary authenticity, develop technology based culinary tourism models and conduct quantitative studies on the economic contribution of traditional cuisine to local community welfare.