Perencanaan Program Wisata Kuliner di Pulau Karimunjawa, Kabupaten Jepara, Provinsi Jawa Tengah

Abstract

Karimunjawa memiliki beragam kuliner tradisional yang berpotensi mendukung pengembangan pariwisata, namun belum dikelola secara terstruktur dan optimal. Penelitian ini bertujuan mengidentifikasi kuliner khas Karimunjawa, menganalisis persepsi wisatawan, menilai kesiapan pelaku usaha dan pemerintah daerah, serta merancang program wisata kuliner. Metode yang digunakan meliputi studi pustaka, wawancara, observasi, dan penyebaran kuesioner semi terbuka kepada 125 wisatawan dengan teknik purposive sampling. Data dianalisis secara deskriptif kualitatif. Hasil penelitian menunjukkan terdapat 15 jenis kuliner khas yang mencakup makanan pokok, lauk-pauk, camilan, dan minuman. Wisatawan memiliki persepsi positif terhadap wisata kuliner dan mayoritas bersedia mengikuti program yang ditawarkan. Pelaku usaha dinilai siap melalui penyediaan bahan baku berkualitas, sedangkan pemerintah daerah mendukung melalui bantuan modal, fasilitas, dan promosi. Berdasarkan temuan tersebut, dirancang program wisata kuliner khas Karimunjawa yang diberi nama “EKRIMA”

Karimunjawa boasts a diverse array of traditional cuisines that have the potential to support tourism development, yet they have not yet been managed in a structured and optimal manner. This study aims to identify Karimunjawa’s signature cuisines, analyze tourists’ perceptions, assess the readiness of business operators and the local government, and design a culinary tourism program. The methods used include literature review, interviews, observation, and the distribution of semi-open questionnaires to 125 tourists using purposive sampling. The data were analyzed using qualitative descriptive methods. The results indicate the presence of 15 types of signature dishes, encompassing staple foods, side dishes, snacks, and beverages. Tourists have a positive perception of culinary tourism, and the majority are willing to participate in the programs offered. Business operators are deemed ready through the provision of quality raw materials, while the local government provides support through capital assistance, facilities, and promotion. Based on these findings, a culinary tourism program for Karimunjawa was designed and named “EKRIMA.”