THE JOURNAL GASTRONOMY TOURISM

Volume ... Issue ...., December 2021, Page Number

Available online at:

https://ejournal.upi.edu/index.php/gastur

PROJECT BASED ANALYSIS INTRODUCTION TO

TOURISM
Soraya Salsabila1 , Kaila Iftinan Raniah2, Nazhifa Jihan Kamila3, Haura Putri Ismail4,
Muhammad Dzikril Hakim5

1, 2, 3,4,5
Indonesia University of Education, Jl. Dr. Setiabudhi No. 229, Bandung 40154,
Indonesia

* Corresponding Author. E-mail: Penulis1@student.upi.edu

ABSTRACT

Gastronomic Tourism; is any type of tourism that aims to gain experience related to food and
drinks, where the aim is to gain more experience such as knowing the history and origin of
these foods and drinks, the manufacturing process, and also their philosophical values.
Gastronomic Tourism invites tourists to introduce the unique culture and traditions related to
food and drink, the taste of how food is served and how people eat, and the ingredients used, as
well as historical aspects and inherent cultural values. Tourists don't just eat but gain experience
from the food and drink.Cookery Sustainability. Project analysis; This is meant for
meinvestigate and analyze the impact and potential of gastronomic tourism projects on local
economic development, promotion of cultural diversity, and enhancement of tourist attractions;
This project involves comprehensive research into local culinary delights, involving relevant
parties including local government culinary business behavior, and local communities. Through
method; Qualitative and quantitative analysis of this research will evaluate the economic impact
on local income. And analyze how this project increases the tourist attraction of the region; This
research will discuss the social and cultural implications of gastronomic tourism projects on
local communities. And efforts to preserve culinary heritage and increase awareness of culinary
diversity. Through an in-depth understanding of gastronomic tourism projects, this analysis is
expected to provide a holistic view as well as the benefits and challenges in developing
gastronomic tourism. The results of this analysis can be used as a basis for formulating
sustainable strategic recommendations for the development and improvement of gastronomic
tourism projects in various tourist destinations. Gastronomic tourism has become a crucial
element in developing the tourist attraction of a destination. This research aims to conduct a
comprehensive analysis of gastronomic tourism projects with a focus on economic impacts;
Social and cultural results.
It is hoped that the results of this analysis can provide insight for related interests, local
government, culinary business actors and local communities, to make sustainable decisions in
developing Gastronomic Tourism in the Bandung City area.

First Received: Revised: Accepted:

December 26, 2023 December 29, 2023 December 30, 2023

Final Proof Received: Published:

December 2023 December 2023
1
Author’s Name The Journal Gastronomy Tourism Volume 6 Nomor 1
1. Introduction
1.1 International Issues
Gastronomic tourism, also called
culinary tourism, refers to travel
experiences that center on food and drink
as the main driving factor for visitors. This
type of tourism involves exploring the local
food and drink of a destination, often
including food producers, food festivals,
restaurants, and special places to sample
unique and memorable culinary
experiences.
Gastronomic tourism has become
increasingly popular in recent years, with
more and more tourists choosing
destinations based on the availability of
local food and drink. According to the
International Culinary Tourism
Association, culinary tourists typically
spend around $1,200 per trip, with more
than a third (36%) of their travel budget
going to food-related activities.
Sustainability of local food production:
Sustainability of local food production is a
challenge in gastronomic tourism Impact
on gastronomic authenticity: The impact of
tourism on gastronomic authenticity is
another challenge faced by the industry
Lack of theoretical and critical
engagement: Lack of theoretical and
critical engagement and limited dialogue
between fields of study Tourism divide and
gastronomy: The separation of tourism and
gastronomy is another challenge faced by
the industry. These challenges highlight the
importance of developing critical and
theoretical approaches, increasing dialogue
between fields of study, and engaging in
sustainability debates to encourage the
growth and development of the
gastronomic tourism industry.
1.2 National issues
The national issue that is occurring is the
large number of foreign culinary influences
which are starting to shift people's interest
in culinary in Indonesia itself, people are
increasingly feeling cool if they buy
products or culinary based on modern
culinary ingredients such as imported
products or foreign products.
Gastrodiplomacy emerged as an alternative
to cultural and public diplomacy.
Indonesia, as a developing country, utilizes
gastrodiplomacy to build national branding
and overcome global information gaps.
Thailand is an example of success in
building soft power through
gastrodiplomacy, changing the country's
image through culinary promotions.
Indonesia has almost the same potential as
dishes such as rendang which are
internationally recognized. Implementing a
similar strategy can help Indonesia become
more widely known and improve the
country's image in the eyes of the world.
Yes, Indonesia has regional
gastronomic tourism. Indonesia has a
variety of cultures and natural resources,
including various ethnicities and culinary
cultures that can be optimized to become
national assets. Gastronomic tourism is an
important and strategic step in developing a
country's character and local wisdom
identity. The development of gastronomic
tourism that is integrated with cultural,
economic and community-oriented tourism
will encourage the development of national
character and local wisdom identity.
However, the development of gastronomic
tourism still faces challenges due to the
decreasing value of local products and
decreasing awareness of the importance of
Indonesian gastronomy among urban
communities. Therefore, efforts are being
made to increase awareness of the
importance of Indonesian gastronomy,
provide assistance to culinary SMEs in
improving product quality, food safety and
marketing issues, as well as developing
gastronomic diplomacy to introduce
Indonesian gastronomy to the world.
1.3 Isu Regional
Indonesia has regional gastronomic
tourism. Indonesia has diverse culture and
Author’s Name The Journal Gastronomy Tourism Volume 6 Nomor 1
natural wealth, including various ethnic
groups and culinary cultures that can be
optimized to become national assets.
Gastronomic tourism is an important and
strategic step in building the character and
identity of the nation's local wisdom. The
development of gastronomic tourism that is
integrated with cultural, economic and
community-oriented tourism will
encourage the development of the character
and identity of the nation's local wisdom.
However, the development of gastronomic
tourism still faces challenges due to the
decreasing value of local products and
decreasing awareness of the importance of
Indonesian gastronomy among urban
communities. Therefore, the efforts made
are to increase awareness of the importance
of Indonesian gastronomy, provide
assistance to culinary SMEs in overcoming
product quality, food safety and marketing
problems, as well as developing
gastronomic diplomacy to introduce
Indonesian gastronomy to the world.
1.4 Local Issues
The local issue is that traditional food
micro businesses in Bandung City, which
generally include MSMEs, are
experiencing challenges during the Covid-
19 virus pandemic which has caused
several culinary icons to stop operating.
However, Bandung's culinary strength
remains in its menu innovation and history.
A gastronomic journey at the Cihapit
Traditional Market is an attractive
alternative, but issues such as food quality,
local community empowerment, culinary
diversity, infrastructure and waste
management need to be addressed to
support the sustainable growth of the local
gastronomic sector.
1.5 Research Gap
Cihapit Market is one of the traditional
markets in Bandung City, this market is
located on Jalan Cihapit, Bandung Wetan
District. Cihapit Market was previously
known as a shabby and shabby market, but
now, after the Cihapit Market area has been
completely cleaned, it has become a clean,
comfortable area and has become a
characteristic of other markets. Turgarini
(2021, pp. 432-435) explains that to support
an area to become a gastronomic city,
collaboration between stakeholders is
needed, which is called Nona helix (nine
springs). Miss Helix consists of
entrepreneurs, government, workers,
suppliers, experts, observers, connoisseurs,
non-governmental organizations (NGOs,
non-governmental organizations) and
information technology. From there we can
see that the Cihapit Market area does not
fully cover the 9 points in Miss Helix, such
as the observers and connoisseurs section,
the observers around the Cihapit area don't
seem to pay much attention to the Cihapit
area, for example the parking lot. In the
Cihapit area there are still many illegal
parking lots, so that travelers or tourists can
enjoy the Cihapit area safely and peacefully
as they should.
Research on gastronomy at Cihapit Market
in Bandung is still minimal and has not
been fully explored. Even though this
traditional market has a long history as a
center for local culinary trade, there is a
deeper need to understand the gastronomic
dynamics of the market environment. There
has been no research that specifically
explores culinary variations, consumer
preferences, or the impact of culinary
innovation at Cihapit Market in Bandung.
A more in-depth research can provide
insight into how culinary delights in these
markets have developed over time,
understand the role of traditional markets in
maintaining culinary heritage and identify
opportunities for sustainable culinary
development amidst Indonesia's social and
economic changes.
1.6 Problem Formulation
1. Lack of pedestrian facilities and
Author’s Name The Journal Gastronomy Tourism Volume 6 Nomor 1
infrastructure
2. local culinary is starting to be
replaced by contemporary culinary
3. The lack of parking places disrupts
road access and the comfort of
gastronomic tourism enthusiasts.
2. Literature Review
2.1 Analysis
A. Understanding Analysis
Analysis is an activity that includes
several activities in the form of
differentiating. parsing, and sorting
so that they can be put into certain
groups to be categorized with a
specific aim to look for
relationships and then interpret their
meaning.
B. According to experts
sort to get
a. DimasuA.J Burkat in Damanik
(2006)
Tourism is the temporary and short-
term movement of people to
destinations outside the place where
they usually live and work and also
their activities while staying at a
destination.
b. Pitana dan Gyatri (2005)
Tourism is the activity of moving
people temporarily to destinations
outside their place of residence and
work and carrying out activities
while at the destination as well as
preparing facilities to meet their
needs.
c. Krisnadi (2018)
The literature review on
gastronomic tourism covers various
aspects, including views on
gastronomy, the influence of
gastronomic tourism experiences on
tourist loyalty and the development
of gastronomic tourism to
strengthen tourism economic and
cultural policies.
as well as the potential
Author’s Name The Journal Gastronomy Tourism Volume 6 Nomor 1

attractiveness of gastronomic nature, because interviews are

tourism in various regions,
according to him, gastronomy
involves food and drinks, as well as
linking the image of culture,
history, and the atmosphere of the
environment. The experience of
gastronomic tourism can influence
the loyalty of tourists and the
development of gastronomic
tourism is considered a strategic
sector to create new jobs and
businesses and can strengthen
economic, tourism, and cultural
policies in a region. In addition,
there is a potential attraction of
gastronomic tourism in various
regions, including the Cihapit
Bandung area, gastronomic tourism
highlights its importance in the
context of tourism, culture and
economy of a region, but not all
regions in Indonesia can be used as
a gastronomic tourism route
because the region must have a
cultural context and economy. The
historical route that is so strong in
Cihapit gastronomic tour has
historical and cultural value. The
Cihapit area of Bandung City has a
high cultural value because there
are many relics of the Dutch era, for
example the Cihapit market alley
which used to be a prison during the
Dutch era. In addition, there are
many foods that are the attraction.
conducted to collect actual data.
Observations are also carried out in
order to obtain the desired
data.Located at Cihapit Market.
This trip was carried out on October
17 at 10.00 - 16.00 WIB with the
route Cihapit Market to Jalan
Cisangkuy. The author conducted
this research using a sample
containing members of this group
themselves. The sample consisted of
5 people, the author used the cluster
sampling method because the
respondents were those who took
part in a gastronomic tour in the
Cihapit Bandung market area. Data
collection was carried out through
gastronomic tourism observations
and interviews with residents. The
author conducted qualitative
analysis to obtain in-depth data.In
processing the data, the author
carried out stages starting from data
collection to data conclusions.
4. Results and Discussion

A guide to various ways to interact

with food and drink, as well as an
overview of the culture, history and
atmosphere of the environment.
Gastronomy is also known as the art
or science of delicious food. Some
important aspects of gastronomy
include:

3. Materials and Methods

This research is qualitative in
Author’s Name The Journal Gastronomy Tourism Volume 6 Nomor 1
4.1. Cihapit Walkeat Tour
Bandung's Cihapit Market has a rich
history, and is now also part of
gastronomic tourism. The luxurious
restaurant at Cihapit Market offers
gastronomic dishes. Its location,
which is rich in history and the
existence of luxury restaurants, shows
its contribution to the development of
culinary tourism in Bandung. Cihapit
Market began in 1947, Cihapit
Market was originally part of a
residential area which functioned as a
detention camp for women and
children. In 1942-1946, the Housing
Complex Cihapit was used as an
internment camp, namely a characteristic
concentration camp for women and
children. During the Japanese war,
Cihapit Market became a place to
hold prisoners. In the last few
decades, Cihapit Market has changed
from a Japanese prisoner camp to a
reference market. However, the
construction of this market was not
continued, and some of the remains
of this market building can still be
found around Jalan Cihapit and Jalan
Sabang. Apart from that, Cihapit
Market is also a place for various
activities such as discussions. ,
discussion events, and the pandemic.
During the Covid-19 pandemic, such
typical crowds are a rare witness, as
most buyers and sellers focus on
quiet sales.
4.2 Results of discussions and
surveys
As a result of discussions
from Cihapit Gastronomic Tourism,
we found several problems, one of
which was regarding parking for
four-wheeled vehicles which made
Cihapit roads very congested. This
discussion was carried out through
surveys with interviews and
collecting data analysis regarding
problems that occurred at Cihapit
Market. Apart from the lack of
parking space, facilities and
infrastructure for Cihapit traders, it
is still lacking for some traders
because the rental costs vary so that
only a few tenants get a suitable
place to sell. Then there is the
problem of cleanliness, because
Cihapit Market is not for selling like
a market. traditional but also as a
place for culinary tourism that sells
there so that the bad smell becomes
an issue of environmental pollution
due to bad smells. There are also
some visitors who don't pay
attention to the unpleasant smell of
the market because this is a
of Cihapit
Gastronomic Tourism. According to
our team's discussion regarding
Cihapit Gastronomic Tourism. After
traveling the Cihapit gastronomic
tour route, Walkeat tour: To fulfill
the Introduction to Tourism course
by our esteemed lecturer, Dewi
Turgarini S.S, MM, PAR, our
GastroTour tour routeContinous
Loupe (The travel pattern of the
attraction along the departure and
return route does not return to the
tourist attraction that has been
visited on the way home). The route
goes through the starting point at
Lotek Bu Siti as the first
destination, then we walk about 1
KM, always doing the tour. We
visited 7 destinations in the Cihapit
Walkeat Tour package. Cihapit
Market itself has become the
cultural identity of Gastronomic
Tourism in the city of Bandung. The
experience we get is not only food
but food philosophy
4.3 Destinations visited
Table below;
 No Photo’s Explanation

Author’s Name 1. Lotek Ibu Siti Gastronomy

The Journal On the first visit of
Tourism the gastronomic
Volume 6 Nomor 1 tour, we explored the Cihapit
traditional market, with the first destination at Lotek Ibu Siti.
This Lotek was founded in 1970, offering authentic taste at a
price of IDR 25,000 per portion. Lotek's history began in 1970,
when a British journalist in Parongpong, West Java, wanted to
eat salad, but couldn't find a stall that provided it. Finally, he
made a Sundanese salad with Indonesian vegetables and peanut
sauce. From there the term "Low Tech" emerged from the
English "Low Technology," because it was easy to make with
minimal materials. Since then, Sundanese people have called it
"Lotek," adapting the Sundanese pronunciation to this day.

2. Kedai gyoza The second culinary destination is Gyoza Shop. Gyoza is an

innovation of kou tie which was brought to Japan, while kou tie
is used as a healing ingredient in China, especially in Chinese
New Year celebrations because it is considered to bring
blessings. In Japan, kou tie was innovated into Gyoza which is
made from minced pork and added vegetables such as cabbage
and chives. This Gyoza has the taste of ginger in the dough and
the distinctive aroma of chives, giving a little texture to the
Gyoza filling. At the Gyoza Shop, we tried two variants, namely
Volcanic and Original, served with dipping sauces such as soy
sauce (soyu) and mayonnaise. The taste of Gyoza is very unique
and is suitable as an appetizer. Although the place is small, Kedai
Gyoza offers a unique culinary experience with innovation and
an interesting atmosphere.

3. Seroja Bakery Seroja Bakery is our third destination which stands out because it
uses local basic ingredients. This bakery innovation was
developed by ITB students majoring in Business Management
after conducting research for 2 years. Established in 2019, Seroja
Bakery was driven by the motivation of Faza Chu, its founder,
who wanted to use local food ingredients after researching
imported bread ingredients used by his mother's bakery. Initially
only offering 2-5 menus, now Seroja Bakery has developed
creatively with each menu requiring 3 months of trials to produce
innovation. We sampled 3 of its signature dishes: Cassava Tart,
Season Fruit Pavlova, and another forgotten one. Cassava Tart is
made from gluten-free cassava flour, dark chocolate filling, and
cream with a tart texture that is not too buttery. Passion Fruit
Cake has ear mushroom topping and berry sauce which gives a
fresh taste to the soft cake. Fruit Season Pavlova uses meringue,
cream, mango sauce and local fruit, providing a diverse taste
experience. In conclusion, we really like Seroja Bakery because
of the interesting concept and the food tastes delicious,
appetizing and not monotonous.

4. Surabi cihapit The fourth destination is Surabi Cihapit. Surabi Cihapit has been
famous since the 90s. Surabi itself is a typical Bandung food
using coconut milk and rice flour, then saud kinca surabi which is
Author’s Name The Journal Gastronomy Tourism Volume 6 Nomor 1
5. Conclusion
Gastronomic, or culinary tourism, is
a form of travel that focuses on food and
drink as the main attraction for visitors.
This involves exploring local food in a
particular destination, including producers,
festivals, restaurants and special venues for
a unique culinary experience. Increasingly
popular, culinary travelers spend around
$1,200 per trip, with most of the budget
going to food activities. The industry's
main challenges involve the viability of
local production, the impact
gastronomic authenticity, and
separation between tourism
gastronomy
Regarding research on Cihapit Market,
there are still research gaps that need to be
explored further. Although these traditional
markets are experiencing positive changes,
a deeper understanding of the gastronomic
dynamics in these markets is needed.
Research can provide insight into culinary
development, the role of traditional markets
in preserving heritage, and opportunities for
sustainable culinary development amidst
Indonesia's social and economic changes.
The literature review on gastronomic
tourism involves various aspects, including
views on gastronomy, the influence of
tourism experiences on tourist loyalty, and
tourism development to strengthen
economic and cultural policies.
Gastronomic tourism in Cihapit in Bandung
is considered to have high attraction
potential because of its strong historical and
cultural value. Gastronomy plays an
important role in the context of tourism,
culture and the economy of a region. This
is a brief summary of gastronomic tourism
and related issues in Indonesia, especially
at Bandung's Cihapit Market.
6. Awards
We express our deep appreciation
for the attention and appreciation that Mrs.
on
Dewi Turgarini has given to our journal.
the
Your contribution is a driving force for our
and
enthusiasm to continue to develop and
provide valuable information in the
academic world. Thank you very much.
7. References
Alamsyah Y. (2008).Traditional Culinary
Business. Jakarta (ID) : PT Elex
Media Komputindo.
Turgaini D, Baiquni M, Harmayani E. The
Multiplier Effect of Buying Local
Gastronomy: Case of Sundanesse
Restaurant. E-Journal of Tourism, 5
(1): 54-61. Doi:
https://doi.org/10.24922/eot.
v5i1.38460.
Ningsih C, Nuraeni R. (2018). Developing
Strategy of Chinatown as a Halal
Gastronomic Tourism Destination in
Bandung. In 3rd International
Seminar on Tourism (ISOT 2018):
Atlantis Press, 259: 42-46. Ministry
of Health of the Republic of
Indonesia. (2013). Basic Health
Research,Health Report, 35-40, Dept.
of Public Health of Indonesia,
Indonesia.
Mega H I. (2018). Effects of Nutrition
Author’s Name The Journal Gastronomy Tourism Volume 6 Nomor 1
Education Interventions on Nutrition
Knowledge, Eating Habits and Physical
Activity in Adolescents. Thesis,
Department of Human Ecology,
IPBUniversity.
Schlosburg A. (6 Juni 2011). What is
Gastronomy? URL
https://sites.bu.edu/gastronomyblog/2
011 /06/06/what-is-gastronomy/
Bhudiharty, S., Ratnasari, K., & Waluyo, S.
D. (2018). ANALYSIS OF THE
POTENTIAL ATTRACTIVENESS
OF GASTRONOMY TOURISM IN
THE PETAK SEMIMBAN
GLODOK AREA, WEST
JAKARTA.Tourism Industry
Journal, 1-8.
Marwanti. (2022, 03 10).DEVELOPMENT
OF GASTRONOMIC TOURISM
TO STRENGTHEN THE
ECONOMIC, TOURISM AND
CULTURAL POLICIES OF THE
INDONESIAN NATION. Retrieved
from Yogyakarta State University:
https://www.uny.ac.id/id/focus-
kita/prof-dr-marwanti-
mpd_pengembangan-wisata-
gastronomi-guna- strengthen-
politik-economic
Maulida, A. (2021). THE INFLUENCE OF
GASTRONOMIC TOURISM
EXPERIENCE ON TOURIST
LOYALTY TO
YOGYAKARTA.Indonesian
University of Education Thesis, 1-6.
Subekti, B., Sutisna, I., Gandhita, N. I., &
Haniffan, R. (2017). The feasibility
of the Cihapit People's Market is
viewed from the aspect of SNI
technical requirements.Reka Karsa
Journal, 1-11.
Yustiana, F., & Kadarusman, N. F. (2023).
Study of the Level of Compliance
between Community Awareness
and Behavior in Domestic Liquid
Waste Management in Cihapit
District, Bandung.Scientific Journal
of Environmental Engineering, 1-7.
Turgarini, D. (2021). The Salapan Cinyusu
(Nona Helix) as a
“creativepreneurship” support
model for gastronomy tourism in
Bandung city. In Promoting
Creative Tourism: Current Issues in
Tourism Research (pp. 429-437).
Routledge.