Wisata Kuliner Sebagai Penunjang Pariwisata Di Pulau Belitung

Abstract

The purpose of this study is to determine the profile of tourists who come to visit Belitung Island and to identify the unique culinary of Belitung Island that can support tourism in Belitung Island. The research method used is descriptive analysis with a survey approach. The research approach was carried out through several stages, namely the stage of observation, interviews and the distribution of questionnaires to respondents. Questionnaires were distributed to tourists who came to visit Belitung Island. Samples of tourists obtained as many as 38 people where respondents were taken from tourists who were met directly at several culinary center locations. There are several types of culinary that are targeted for tourists, namely otak-otak, soup gangan, pempek, ketam isi, Belitung noodles and Belitung suto. Other culinary tours that are also recommended by tour operators are Kong Djie coffee shop, Ake coffee shop and one of the special foods of Belitung Island, namely Makan Badulang. Belitung Island itself can become a complete destination, where tourists can enjoy not only natural attractions but also can-do culinary tours by enjoying a variety of culinary available on Belitung Island.

Development of culinary tourism based on tourist's perception and experience in Balikpapan City

“…This finding is in line with the findings of previous researchers who concluded that taste image is one of the highest attractions in culinary tourism and is the most important thing. The findings of this study holistically find that the culinary tourist experience is not only interested in the issue of food taste (Nugraheni & Wijoyo, 2021;Ratnasari et al, 2020;Setiawan et al, 2020;Wijanarti & Purusottama, 2022;Wulandari et al, 2019). The availability of healthy food, atmosphere, comfortable infrastructure, and excellent service get a high average score.…”

Pariwisata Berkelanjutan: Analisis terhadap Metode, Topik, dan Aplikasinya pada Jurnal Pariwisata Indonesia

“…Diantaranya adalah ekonomi pariwisata (Agfianto et al, 2019;Haryanto, 2014a;Kristiana & Nathalia, 2021;Lemy et al, 2021), agrotourism (Adhikerana et al, 2021;Azizah & Anom, 2020;Nisa' et al, 2014;Songkhla & Somboonsuke, 2012;Suharto, 2016;Widari et al, 2020), edutourism (Marzaman & Rasyid, 2020;Purnaya et al, 2018;Sadguna et al, 2020;Suharta et al, 2014), geotourism (Abdou et al, 2020;Darmaja et al, 2016;N. Wijaya et al, 2019;Wulung et al, 2020), culinary and gastronomy tourism (Darma Putra, 2014;Junianingsih et al, 2014;Nindita et al, 2019;Pitanatri, 2016;Ratnasari et al, 2020), spiritual tourism (Aditya et al, 2019;Baiquni & Heriani, 2021;Mau & Sukawati, 2019;Wiweka, 2014;Wulandari & Adikampana, 2018), ICT pada pariwisata (Acharya, 2021;Dewantara, 2019;I. N. Hakim, 2020;Tamrin et al, 2021), overtourism (Rachmat et al, 2021;Slavov & Palupi, 2019), heritage tourism (Danudara, 2017;N.…”

Pengembangan Aplikasi Pengenalan Kuliner Dan E-Recipe Khas Kalimantan Tengah Berbasis Android

“…Menjaga dan melestarikan kearifan budaya lokal adalah kewajiban generasi muda agar tidak punah atau hilang seiring kemajuan zaman sehingga dapat terus dikenal oleh generasi-generasi mendatang [6]. Pada dasarnya kuliner bisa dijadikan sebagai penunjang pariwisata karena wisatawan yang ingin berkunjung ke tempat wisata tentu akan mencari kuliner khas yang membedakannya dengan daerah atau tempat wisata lainnya [7]. Kalimantan Tengah termasuk daerah yang memiliki beragam kuliner atau masakan tradisional yang unik dan memiliki cita rasa yang lezat dan khas.…”