Perencanaan Program Wisata Kuliner sebagai Daya Tarik Tambahan di Wisata Tamansari Yogyakarta

Abstract

Penelitian ini bertujuan mengidentifikasi potensi kuliner, mengkaji kondisi eksisting pengelolaan dan pelaku usaha, menganalisis preferensi wisatawan, dan menyusun perencanaan program wisata kuliner sebagai daya tarik tambahan. Metode menggunakan pendekatan kualitatif dan kuantitatif dengan teknik pengumpulan data berupa observasi, wawancara, dan penyebaran kuesioner kepada 100 responden. Hasil identifikasi menemukan sembilan makanan sepinggan, delapan minuman tradisional, dan lima camilan yang memiliki keunikan bahan baku lokal serta nilai historis. Hasil penelitian menunjukkan bahwa pengelolaan wisata kuliner di Kawasan Wisata Tamansari masih dilakukan secara mandiri tanpa kerja sama formal dengan pengelola, dengan fasilitas pendukung yang masih terbatas. Wisatawan didominasi perempuan usia produktif berpendidikan sarjana, dengan durasi kunjungan 1–3 jam dan tingkat kunjungan ulang yang rendah. Berdasarkan temuan tersebut, dirancang program "Mangayubagya Amerta Rasa" berdurasi 3 jam 15 menit yang mengintegrasikan festival kuliner dan tur sejarah melalui tahapan Kandha Sejarah, Lelana Budaya, Gelar Kriya Boga, Kembul Bujana, dan evaluasi. Program ini dinilai layak untuk memperpanjang lama tinggal wisatawan, memberdayakan UMKM, serta melestarikan budaya gastronomi.

This study aims to identify the culinary potential of the Tamansari Tourism Area, examine the existing conditions of culinary management and business operators, analyze tourists' preferences, and develop a culinary tourism program as an additional tourist attraction. The research employed a mixed qualitative and quantitative approach, with data collected through observations, interviews, and questionnaires administered to 100 respondents. The findings identified nine traditional main dishes, eight traditional beverages, and five traditional snacks characterized by the use of local ingredients and strong historical significance. The results indicate that culinary tourism management in the Tamansari Tourism Area is currently conducted independently by business operators without formal collaboration with the destination management, while supporting facilities remain limited. The tourist profile is predominantly composed of female visitors of productive age holding bachelor's degrees, with an average length of stay of 1–3 hours and a relatively low revisit rate. Based on these findings, a culinary tourism program entitled Mangayubagya Amerta Rasa was developed with a duration of 3 hours and 15 minutes, integrating a culinary festival with a historical heritage tour through the stages of Kandha Sejarah, Lelana Budaya, Gelar Kriya Boga, Kembul Bujana, and an evaluation session. The proposed program is considered feasible for extending tourists' length of stay, empowering local micro, small, and medium-sized enterprises, and preserving the region's gastronomic heritage.