Satay is Indonesia's gastronomic culinary heritage that needs to be preserved because it has excellent potential for tourism development. This aims to study the characteristics of satay and what is done to preserve satay as Indonesia's gastronomic culinary heritage. This research is qualitative descriptive. The data used are primary data obtained from direct interviews with 20 satay traders in Yogyakarta, ten chefs of 4-star hotels in Yogyakarta, and the Yogyakarta Special Region Tourism Office. Data collection techniques use interview, observation, and documentation techniques. Data analysis techniques in this study are reduction, presentation, data analysis, and conclusions. The results showed satay food as a culinary heritage of Indonesian gastronomy has a diversity of both types and flavors obtained from different ingredients, spices, and concoctions. Further development is needed to preserve satay so that it becomes culinary that is recognized as a world culinary heritage by publishing Indonesian satay reference books and web/blogs and actively promoting it as an Indonesian culinary destination at regional, national, and international levels. Increase the active role of the government and all stakeholders in Pentahelix in providing information and promotion to increase the popularity of satay as Indonesia's gastronomic culinary heritage. Keywords: Satay, Gastronomy, Culinary heritage, Preserved

No abstract

Culinary is one of the essential factors of tourism activities including Indonesiantourism. Lamongan City is also one of the cities that has several types of typical culinary which is an attraction for culinary connoisseurs, especially the local communities or domestic tourists from other cities. This culinary is called Boranan rice or “sego Boranan”, which is authentic and only sold in Lamongan city. Therefore, the potential can be developed, introduced and become a special attraction for the tourists to come over Lamongan. The research method used in this scientific article is a descriptive qualitative research method using data collection techniques namely observation, interview, questionnaire, and documentation. The results of the study revealed that Boranan rice has a pretty good potential to be a culinary tourist attraction for the city of Lamongan. In addition, the promotion carried out by the Lamongan city government through the Lamongan city disparbud has also been done quite well. However, good cooperation is still needed between the government and the sellers of Boranan rice, therefore the marketing and preservation of Boranan rice can run well in the future.  Keywords: culinary tourism, destination attraction, east java, boranan rice