Development Strategy of Traditional Culinary as a Sustainable Culinary Ecotourism Attraction in Semanu District, Gunungkidul

Ira Resmayasari; Melewanto Patabang; Hana Kristianti; Helianthi Dewi

doi:10.33480/jasdim.v4i2.7400

Penulis

Ira Resmayasari IPB University
Melewanto Patabang IPB University
Hana Kristianti IPB University
Helianthi Dewi IPB University

DOI:

https://doi.org/10.33480/jasdim.v4i2.7400

Kata Kunci:

culinary tourism, development strategy, SWOT analysis, traditional culinary

Abstrak

Kuliner tradisional berperan penting sebagai identitas budaya sekaligus daya tarik wisata berkelanjutan. Penelitian ini bertujuan menganalisis strategi pengembangan kuliner tradisional di Kecamatan Semanu, Gunungkidul, menggunakan pendekatan deskriptif kualitatif dengan analisis SWOT. Hasil menunjukkan kekuatan utama terletak pada cita rasa khas dan teknik pengolahan tradisional (skor 2,23), sementara kelemahan pada pemasaran tradisional dan harga bahan baku (skor 1,01). Dari sisi eksternal, peluang muncul dari preferensi konsumen dan potensi sumber daya (skor 2,04), sedangkan ancaman berasal dari persaingan kuliner modern dan bahan musiman (skor 1,00). Posisi kuliner tradisional Semanu berada pada kuadran I (skor internal +1,22; eksternal +1,04), sehingga strategi agresif direkomendasikan, meliputi pelestarian resep, diversifikasi produk, inovasi berbasis budaya, pemasaran digital, peningkatan kualitas, dan pelatihan pelaku usaha. Dengan demikian, kuliner tradisional Semanu berpotensi besar menjadi daya tarik wisata kuliner berkelanjutan yang mendukung pelestarian budaya dan kesejahteraan masyarakat.

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