Peran Pelaku Usaha Kuliner Lokal dalam Mendukung Pengembangan Wisata Gastronomi di Wakatobi
Main Article Content
Abstract
Wisata gastronomi menempatkan makanan tradisional sebagai sarana untuk mengenal budaya dan identitas suatu destinasi. Kabupaten Wakatobi memiliki kuliner khas. seperti kasuami dan parende yang berpotensi mendukung pengembangan wisata gastronomi. Namun, peran pelaku usaha kuliner lokal dan berbagai hambatan yang dihadapi dalam mendukung pengembangannya masih perlu dikaji. Penelitian ini bertujuan mengkaji peran dan mengindentifikasi hambatan pelaku usaha kuliner lokal dalam mendukung pengembangan wisata gastronomi di Kabupaten Wakatobi. Penelitian ini menggunakan pendekatan kualitatif deskriptif melalui observasi, wawancara mendalam semi-terstruktur, dan dokumentasi dengan informan yang dipilih secara purposif. Data dianalisis dengan model interaktif Miles, Huberman, dan Saldana serta diuji dengan triangulasi sumber dan teknik. Hasil pembahasan menunjukkan bahwa pelaku usaha berperan mempertahankan resep, cita rasa, dan cara pengolahan tradisional, memanfaatkan bahan baku lokal yang melibatkan nelayan, petani, dan pedagang, serta memperkenalkan kuliner kepada wisatawan melalui pemasaran. Kendala utama meliputi pengelolaan usaha, ketersediaan bahan baku, pema saran digital, dan belum optimalnya kerja sama dengan sektor pariwisata. Oleh karena itu, penguatan kapasitas pelaku usaha melalui pelatihan, pendampingan, dan promosi, serta kolaborasi antarpemangku kepentingan diperlukan untuk mendukung pengembangan wisata gastronomi yang berkelanjutan di Kabupaten Wakatobi.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Aruan, P., Suryadi, N., & Gunadarma, U. (2025). Gastronomy Tourism dalam Perspektif Pemasaran Destinasi: Systematic Literature Review and Bibliometric Mapping Using VOSviewer. 15(6), 1621–1635.
Aspers, P., & Corte, U. (2019). What is Qualitative in Qualitative Research. (1), 139–160.
Badurina, J. Ð., Klapan, M., & Soldi, D. (2023). Stakeholders ’ Collaboration in the Development of an Authentic Gastronomic Offering in Rural Areas : Example of the Ravni Kotari Region in Croatia.
Campbell, S., Greenwood, M., Prior, S., Shearer, T., Walkem, K., Young, S., Bywaters, D., & Walker, K. (2020). Purposive sampling: Complex or simple? Research case examples. Journal of Research in Nursing, 25(8), 652–661.
Cerquetti, M., Ferrara, C., Romagnoli, A., & Vagnarelli, G. (2022). Enhancing Intangible Cultural Heritage for Sustainable Tourism Development in Rural Areas : The Case of the “ Marche Food and Wine Memories ” Project ( Italy ).
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263.
Everett, S. (2016). Food tourism and regional development: Networks, products and local development. Routledge.
Fusch, P., Fusch, G. E., & Ness, L. R. (2018). Denzin ’ s Paradigm Shift : Revisiting Triangulation in Qualitative. 10(1), 19–32. https://doi.org/10.5590/JOSC.2018.10.1.02
Gössling, S., & Hall, C. M. (2021). The sustainable chef: The environment in culinary arts, restaurants, and hospitality. Routledge.
Hajarrahmah, D., & Daniels-Llanos, M. (2025). Chapter 3 Developing Culinary Tourism to Support Local Tourism Development and Preserving Food Heritage in Indonesia.
Hurdawaty, R., Dahana, W. D., & Farradia, Y. (2025). Understanding Revisit Intention in Local Culinary Tourism : The Mediating Role of Memorable Culinary Tourism Experience and Destination Image. 1–17.
Lee, K.-S. (2023). Cooking up food memories: A taste of intangible cultural heritage. Journal of Hospitality and Tourism Management, 54, 1–9.
Luong, T. B., & Long, D. H. (2025). The Relationship Between Food Experiences, Attitude, Food Destination Image, and Revisit Intention: The Moderating Role of Food Culture. Journal of Quality Assurance in Hospitality & Tourism, 1–29. https://doi.org/10.1080/1528008X.2024.2449116
Mau, D. pandu, Mau, yesarela pandu, Wibowo, O. H., Kurniansah, R., Artana, I. wayan arta, & Ariawan, I. wayan A. putra. (2024). Preservation of Local Culinary Tourism in Improving the Economy of Local Communities in Surabaya.pdf.
Miles, M. B., Huberman, A. M., & Saldaña, J. (2020). Qualitative data analysis: A methods sourcebook (4th ed.). SAGE Publications.
Morgan, H. (2022). Conducting a Qualitative Document Analysis. 27(1), 64–77.
Richards, G. (2012). Richards, G. (2012) Food and the tourism experience: major findings and policy orientations. In Dodd, D. (ed.) Food and the Tourism Experience. OECD, Paris, pp. 13-46. Food and the tourism experience: major findings and policy orientations Greg Richards, .
Thelen, T., & Kim, S. (2024). Foodway sustainability at food tourism festivals: The interconnectedness of community, food resources, and environmental protection. Journal of Sustainable Tourism, 32(10), 1985–2003. doi.org
Thio, S., Kristanti, M., & Sondak, M. R. (2024). The role of food consumption value and attitude toward food on behavioral intention : Culinary tourist behavior in Indonesia. Cogent Business & Management, 11(1). https://doi.org/10.1080/23311975.2024.2371985
UNESCO. (2012). Guidelines for the Development of Gastronomy Tourism.
World Tourism Organization & Basque Culinary Center. (2019). Guidelines for the Development of Gastronomy Tourism. UNWTO. doi.org
Wardana, & Muzuna. (2020). Media Agribisnis Media Agribisnis. 4(1), 46–53.
Weckesser, A., & Denny, E. (2022). RESEARCH METHODS GUIDE BJOG Perspectives – qualitative research : analysing data and rigour. (October 2020), 1406–1407. https://doi.org/10.1111/1471-0528.17148
Yanthy, P. S., Ayu, I. G., Hendriyani, D., Rai, I. G. B., & Sulaiman, S. B. (2025). ADVANCING CIRCULAR GASTRONOMY IN INDONESIAN TOURISM. 19(December), 309–332. https://doi.org/10.47608/jki.v19i22025.309-332