This article discusses the mapping of specific cuisines as culinary tourism potential in Surakarta. The general objective is to present a culinary-mapping of specific culinary products where the information can be used by stakeholders such as goverment, culinary business, travel industries, including tourists. The implementation of the study has specific objectives: (1) identify the specific culinary potentials in Surakarta, (2) create a culinary tourism map in Surakarta City. This research applies descriptivequalitative research methods in the effort of apprising the information of unique/specific culinary tourism in Surakarta. Data collection techniques wae conducted through participatory observation, indepth interviews and literature studies. The data collection through observation and interviews were conducted in government agencies, travel industries and culinary tourism businesses around Surakarta. The literature study included all concepts and theories related to culinary tourism especially culinary references in Surakarta. The results obtained from this study indicate that the potential of culinary tourism in Surakarta is very diverse with each peculiar identity. In connection with a variety of culinary potential is then presented on the Surakarta culinary map which helps stakeholders in developing Surakarta's culinary tourism.

ABSTRAKSolo atau secara administratif disebut Surakarta adalah sebuah kota budaya peninggalan Kerajaan Mataram. Sektor kepariwisataan dari jaman ke jaman menunjukan tren perkembangan baik dari sisi jenis wisata, daya tarik, dan amenitas. Salah satunya perkembangan mengarah pada potensi kepariwisataan halal. Tujuan dari penelitian ini adalah 1) mengkaji potensi wisata halal solo dengan pendekatan variabel 4A (atraksi, amenitas, aksesibilitas, dan kelembagaan) sebagai komponen utama; 2) mengkaji peluang Solo menjadi destinasi wisata halal Indonesia dalam memenuhi kriteria wisata halal yang ditetapkan GMTI (Global Moslem Tourism Index). Penelitian ini menggunakan metode kualitatif. Pengambilan data melalui teknik wawancara, observasi, kajian pustaka dan dokumentasi. Identifikasi potensi produk wisata halal adalah obyek subtantif sebagai dasar dalam mengkaji peluang pengembangan wisata. Data yang telah terkumpul dianalisis ke dalam empat variabel utama berdasarkan analisis Miles dan Hubberman untuk kemudian disajikan secara deskriptif. Hasil penelitian menunjukan bahwa potensi wisata halal Solo berdasarkan daya dukung produk wisata cukup tinggi. Keberadaan atraksi, amenitas, aksesibilitas dan kelembagaan wisata yang tersebar di seluruh penjuru kota dan daerah sekitar menjadi unsur penting perkembangan kepariwisataan halal. Peluang signifikan terutama pada ketersediaan amenitas berupa hotel dan restoran syariah dan atraksi yang berupa daya tarik syariah berbasis budaya masyarakat yang telah berkembang sejalan dengan pertumbuhan wisata halal dunia. Variabel pengembangan aksesibilitas dan kelembagaan masih menjadi pekerjaan rumah stakeholder pariwisata halal untuk memenuhi standar yang ditetapkan GMTI. Variabel yang menjadikan Solo layak dikunjungi sebagai destinasi wisata halal berada pada komponen atraksi dan amenitas sedangkan aksesibilitas serta kelembagaan masih perlu penanganan serius jika merujuk pada kebutuhan wisatawan muslim. ABSTRACTSolo or administratively called as Surakarta is a cultural heritage city of the Mataram Kingdom. Tourism of the city shows its development in terms of tourism variety, attractiveness, and amenity. One of the developments leads to halal tourism potentials. The aims of the study are 1) to identify the halal tourism potentials concerning on 4A approach (attraction, amenity, accessibility, and ancillary) as major components of tourism; 2) to examine the opportunities of halal tourism destination to meet the criteria set by GMTI (Global Muslim Travel Index). This study uses a qualitative method. Data were collected through interview, observation, literature review and documentation. The identification of halal tourism products leads to substantive object as basic for reviewing tourism development opportunities. The collected data was analyzed into four 4A variables based on Miles and Hubberman analysis to be presented descriptively. The results showed that halal tourism potentials based on carrying capacity of tourism products is high. The existence of attractions, amenity, accessibili...

This article discusses potentials and culinary tourism development model in the form of a culinary tour package of Surakarta. The general objective of this article is to present a development model of culinary tourism that is relevant to stakeholders such as local government, culinary business, travel business, and tourists. In relation to the efforts in formulating a development model of culinary tourism, the specific objectives are: (i) to identify potentials of local foods in Surakarta; (ii) to create a culinary map of local foods in every district; and (iii) to design a tour package of culinary tourism in Surakarta. This research is a descriptive-qualitative research method, as an effort to find information and development model of culinary tourism in Surakarta. Methods of the data collection used participatory observation, interviews and literature studies. The data collection through observation and interviews were conducted in several government institutions, culinary business and tourism agencies of Surakarta.Literature study included all concepts and theories related to culinary tour and travel especially culinary references existing in Surakarta. The results obtained from this study show that culinary potential in Surakarta is very diverse located in five districts.The culinary potentials existing in Surakarta is presented on a culinary map containing culinary centers and the local foods offered in every district. Based on the information of culinary map, the culinary potentials are designed to a culinary tour package that deserves to be a new concept of development model of culinary tourism in Surakarta.

Kampung Baluwarti is a cultural edu-tourism destination in Surakarta City, Central Java, Indonesia. Systematically, this study aims to: 1) identify the characteristics of the tourism products of Kampung Baluwarti; 2) study the development strategies of the image of Kampung Baluwarti as a cultural edu-tourism destination in Surakarta and formulate the cultural education tour packages that are tailored to existing potentials, environment, and regional planning. The research applied a descriptive-qualitative method with PASOLP (Product Analysis of Outdoor Leisure Planning Sequence) which offers a creative, pragmatic, and operational approach to modern tourism area planning. In this case, the research conducted two PASOLP stages: defining the object and attraction and providing recommendations on the needs and priorities. The data collection technique was conducted by collecting the necessary information through interviews with key informants. Field observation carried out the existing condition. Besides, a literature study was used to dig up literary information related to Kampung Baluwarti that was not obtained in interviews and observation. Besides, a literature study was used to explore literary information related to Kampung Baluwarti that was not obtained in interviews and observation. The results show that the tourism products, in this case, have multiple roles: not only for conservation and preservation purposes but also for improving the economy of the local people living in the area. Development strategies that are tailored to product characteristics, local community conditions, and planning are formulated with Javanese traditional tour packages that can form the image of Kampung Baluwarti as a cultural edu-tourism destination in Surakarta. Therefore, cultural edu-tourism destination carries the appropriate concept in developing tourism strategies based on the Javanese culture of Surakarta Sunanate Palace.