Development of Community-Based Tourism of Culinary: A Case Study of Lembah Desa Pulutan, Pulutan Village, Wonosari District, Gunungkidul Regency

Afrilia Elizabet Sagala

Abstract


Community-Based Tourism (CBT) has become an essential approach in destination development, particularly in rural areas. This study aims to analyze the implementation of CBT principles in the development of culinary attractions in Lembah Desa Pulutan, Klaten, Central Java. The research employed a qualitative case study approach, using in-depth interviews, participant observation, and document analysis. The informants included destination managers (BUMDES and Pokdarwis), culinary stall owners, visitors, and local government representatives. The findings reveal that 25 out of 26 stalls are locally owned culinary businesses with an average monthly profit of IDR 2,500,000, positioning food and beverages as the main attraction of the destination. Community participation is reflected in economic, cultural, and decision-making aspects, although political involvement and destination branding remain suboptimal. Environmental sustainability is supported by rice–fish farming (mina padi) and waste management practices, while cultural identity is strengthened through traditional art performances in gejog lesung. However, the destination lacks a strong culinary narrative and a well-structured branding strategy. The study concludes that CBT-based culinary tourism development in Pulutan has provided direct economic benefits to the Community but requires capacity building, product innovation, and digital marketing strategies to enhance its competitiveness as a sustainable culinary tourism destination.


Keywords


Community; Participation; Culinary; Tourism; Attraction

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References


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DOI: https://doi.org/10.17509/gastur.v12i2.80892

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