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Journal
Journal of Education and Teaching Learning
ISSN
e-ISSN 2986-3015 · p-ISSN 2986-3791
Issue
Vol.4 No.1 July (2026)
Section
Articles
Pages
1704-1710
Article ID
374
Submitted
22-07-2026
Published
21-07-2026
Language
English
License
CC BY-NC-SA 4.0
DOI
10.59211/mjpjetl.v4i1.374

Exploring the Potential of Local Cuisine as a Cultural Tourism Attraction in Sawahlunto City

Traditional Culinary Products and Sustainable Destination Competitiveness

Authors

  • Azilla Retlika Andani State University of Padang image/svg+xml
    • Lise Asnur
      • Project Administration

    DOI:

    https://doi.org/10.59211/mjpjetl.v4i1.374

    Keywords:

    Cultural Tourism, Culinary Tourism, Local Cuisine, Sawahlunto City, Tourism Attraction

    Abstract

    This study aimed to identify and analyze the potential of local cuisine as a cultural tourism attraction in Sawahlunto City, West Sumatra. A qualitative approach with a case study design was employed to obtain an in-depth understanding of the contribution of traditional culinary products to tourism development. Data were collected through field observations, in-depth interviews, and documentation involving tourists, culinary business owners, local communities, and representatives from the Sawahlunto Tourism Office. The data were analyzed using the interactive model of Miles, Huberman, and Saldana, consisting of data reduction, data display, and conclusion drawing. The findings revealed that four traditional culinary products, namely Kerupuk Kubang, Lamang Tungkek, Dendeng Batokok, and Ale-ale Apam, possess distinctive ingredients, traditional preparation methods, and cultural values that enhance their attractiveness as tourism assets. These culinary products enrich visitors' experiences, strengthen the cultural identity of Sawahlunto, and contribute to destination competitiveness. However, their tourism potential has not been fully optimized due to limited promotion and stakeholder collaboration. Strengthening partnerships among government institutions, local communities, and culinary entrepreneurs, supported by digital marketing strategies, is essential for promoting sustainable culinary tourism while preserving local cultural heritage.

    Authors and contributors

    2

    • Indonesia

      Author

      State University of Padang ROR

    • Indonesia

      Author Corresponding author

      • Project administration

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    References

    [1] United Nations World Tourism Organization (UNWTO), Gastronomy Tourism: A Driver for Development. Madrid, Spain: UNWTO, 2023.

    [2] World Tourism Organization, Impact of COVID-19 on Global Culinary Tourism. Madrid, Spain: World Tourism Organization, 2021.

    [3] O. A. Yoeti, Perencanaan dan Pengembangan Pariwisata. Jakarta, Indonesia: PT Pradnya Paramita, 2022.

    [4] M. Trianto and C. Kusmarianto, "Strategi Pengembangan Pariwisata Pantai Samas di Kabupaten Bantul," PARADIGMA: Jurnal Ilmu Administrasi, vol. 5, no. 1, 2017, doi: 10.65124/prdm.v5i1.61.

    [5] E. Harmayani, M. Gardjito, and U. Santoso, Makanan Tradisional Indonesia Seri 1: Kelompok Makanan Fermentasi dan Makanan yang Populer di Masyarakat. Yogyakarta, Indonesia: UGM Press, 2019.

    [6] UNESCO, "Ombilin Coal Mining Heritage of Sawahlunto." [Online]. Available: https://whc.unesco.org/en/list/1610/. Accessed: Jul. 21, 2026.

    [7] P. A. Shintya, Kontribusi Sektor Pariwisata Terhadap Pendapatan Asli Daerah Kota Sawahlunto Dari Tahun 2010–2015. Padang, Indonesia: STKIP PGRI Sumatera Barat, 2017.

    [8] I. B. K. S. Antara and N. A. Trimandala, "Potensi Kuliner Tradisional Bali sebagai Daya Tarik Wisata Kuliner di Sanur," Jurnal Manajemen Perhotelan dan Pariwisata, vol. 6, no. 1, 2023, doi: 10.23887/jmpp.v6i1.57649.

    [9] R. Kurniansah and S. H. Rojabi, "Kuliner Lokal Sebagai Daya Tarik Wisata di Provinsi Nusa Tenggara Barat," The Sages Journal, vol. 2, no. 1, pp. 9–19, 2023, doi: 10.61195/sages.v2i01.9.

    [10] I. Prabowo, T. Lestariningsih, and D. Mau, "Kuliner Lokal Sebagai Daya Tarik Kota Malang," Jurnal Industri Pariwisata, vol. 6, no. 2, pp. 143–146, 2024, doi: 10.36441/pariwisata.v6i2.1476.

    [11] M. B. Miles, A. M. Huberman, and J. Saldaña, Qualitative Data Analysis. Thousand Oaks, CA, USA: Sage Publications, 2014. [Online]. Available: https://us.sagepub.com/en-us/nam/qualitative-data-analysis/book246128

    [12] N. A. Trimandala and D. P. Kiskenda, "Kapasitas Panganan Tradisional Bali sebagai Daya Tarik Wisata Kuliner di Gianyar," Jurnal Manajemen Perhotelan dan Pariwisata, vol. 6, no. 2, 2023, doi: 10.23887/jmpp.v6i2.72780.

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    Published

    21-07-2026

    Issue

    Vol.4 No.1 July (2026)

    Section

    Articles

    License

    Copyright (c) 2026 Azilla Retlika Andani, Lise Asnur

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    This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

    Authors grant the journal the right of first publication. which permits unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited. Authors are responsible for ensuring that any third-party materials included in their work have proper permissions.

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    References

    12
    1. United Nations World Tourism Organization (UNWTO), Gastronomy Tourism: A Driver for Development. Madrid, Spain: UNWTO, 2023. Google Scholar
    2. World Tourism Organization, Impact of COVID-19 on Global Culinary Tourism. Madrid, Spain: World Tourism Organization, 2021. Google Scholar
    3. O. A. Yoeti, Perencanaan dan Pengembangan Pariwisata. Jakarta, Indonesia: PT Pradnya Paramita, 2022. Google Scholar
    4. M. Trianto and C. Kusmarianto, "Strategi Pengembangan Pariwisata Pantai Samas di Kabupaten Bantul," PARADIGMA: Jurnal Ilmu Administrasi, vol. 5, no. 1, 2017, doi: 10.65124/prdm.v5i1.61. DOI Google Scholar
    5. E. Harmayani, M. Gardjito, and U. Santoso, Makanan Tradisional Indonesia Seri 1: Kelompok Makanan Fermentasi dan Makanan yang Populer di Masyarakat. Yogyakarta, Indonesia: UGM Press, 2019. Google Scholar
    6. UNESCO, "Ombilin Coal Mining Heritage of Sawahlunto." [Online]. Available: https://whc.unesco.org/en/list/1610/. Accessed: Jul. 21, 2026. URL Google Scholar
    7. P. A. Shintya, Kontribusi Sektor Pariwisata Terhadap Pendapatan Asli Daerah Kota Sawahlunto Dari Tahun 2010–2015. Padang, Indonesia: STKIP PGRI Sumatera Barat, 2017. Google Scholar
    8. I. B. K. S. Antara and N. A. Trimandala, "Potensi Kuliner Tradisional Bali sebagai Daya Tarik Wisata Kuliner di Sanur," Jurnal Manajemen Perhotelan dan Pariwisata, vol. 6, no. 1, 2023, doi: 10.23887/jmpp.v6i1.57649. DOI Google Scholar
    9. R. Kurniansah and S. H. Rojabi, "Kuliner Lokal Sebagai Daya Tarik Wisata di Provinsi Nusa Tenggara Barat," The Sages Journal, vol. 2, no. 1, pp. 9–19, 2023, doi: 10.61195/sages.v2i01.9. DOI Google Scholar
    10. I. Prabowo, T. Lestariningsih, and D. Mau, "Kuliner Lokal Sebagai Daya Tarik Kota Malang," Jurnal Industri Pariwisata, vol. 6, no. 2, pp. 143–146, 2024, doi: 10.36441/pariwisata.v6i2.1476. DOI Google Scholar
    11. M. B. Miles, A. M. Huberman, and J. Saldaña, Qualitative Data Analysis. Thousand Oaks, CA, USA: Sage Publications, 2014. [Online]. Available: https://us.sagepub.com/en-us/nam/qualitative-data-analysis/book246128 URL Google Scholar
    12. N. A. Trimandala and D. P. Kiskenda, "Kapasitas Panganan Tradisional Bali sebagai Daya Tarik Wisata Kuliner di Gianyar," Jurnal Manajemen Perhotelan dan Pariwisata, vol. 6, no. 2, 2023, doi: 10.23887/jmpp.v6i2.72780. DOI Google Scholar

    Cite this article

    Andani, A. R., & Asnur, L. (2026). Exploring the Potential of Local Cuisine as a Cultural Tourism Attraction in Sawahlunto City: Traditional Culinary Products and Sustainable Destination Competitiveness. Journal of Education and Teaching Learning, 4(1), 1704–1710. https://doi.org/10.59211/mjpjetl.v4i1.374

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