Perencanaan Wisata Kuliner Tradisional di Kabupaten dan Kota Cirebon Provinsi Jawa Barat

Abstract

Kuliner tradisional sebagai warisan leluhur semakin terpinggirkan karena dianggap kuno. Penelitian ini bertujuan untuk mengidentifikasi dan menganalisis sumber daya kuliner tradisional di Cirebon agar dapat dilestarikan serta dijadikan sebagai objek wisata kuliner. Penelitian dilakukan di berbagai tempat makan di Kabupaten dan Kota Cirebon dengan metode observasi, studi pustaka, kuesioner, dan wawancara. Analisis data menggunakan deskriptif kualitatif dan kuantitatif dengan skala likert. Hasil penelitian menunjukkan bahwa potensi ketersediaan dan pasar kuliner tradisional Cirebon relatif tinggi, dengan sebagian besar kuliner tradisional dikenal baik dan populer di kalangan masyarakat, didominasi oleh faktor aksesibilitas, cita rasa, penyajian, dan hygiene. Persepsi Chef didominasi pada cara menikmati dan fungsi sosial kuliner. Persepsi budayawan memperhatikan sejarah dan prospek masa depan. Dinas Kebudayaan Pariwisata dan menekankan pelestarian kuliner tradisional sesuai dengan UU No. 5 Tahun 2017. Paket wisata kuliner yang dirancang adalah “Sarepan Pagi Kacirebonan”, "Sajian Legi Nang Cirebon" dan “Sambang Rasa Leluhur”.

Traditional culinary delights as an ancestral heritage are increasingly marginalized because they are considered ancient. This research aims to identify and analyze traditional culinary resources in Cirebon so that they can be preserved and used as culinary tourism attractions. Research was conducted at various eating places in Cirebon Regency and City using observation methods, literature studies, questionnaires and interviews. Data analysis uses qualitative and quantitative descriptive with a Likert scale. The research results show that the potential availability and market for traditional Cirebon culinary delights is relatively high, with most of the traditional culinary delights being well known and popular among the public, dominated by accessibility, taste, presentation and hygiene factors. Chefs' perceptions are dominated by how to enjoy and the social function of culinary delights. Cultural perceptions pay attention to history and future prospects. Department of Tourism and Culture and emphasizes the preservation of traditional culinary delights in accordance with Law Number 5 of 2017. The culinary tour package being designed are “Sarepan Pagi Kacirebonan”, "Sajian Legi Nang Cirebon", and “Sambang Rasa Leluhur”.